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Posts by HitMan009

Quote: Originally Posted by ChicagoRon I have to agree... 2> Jacques Pepin's omelet didn't look so good to me. It was like scrambled eggs on top of a slightly burnt crust - someone posted Julia Child making one recently, was much better This show was obviously dumb downed for the masses. If anyone has watched Pepin making an omelet, the one he made was a country style omelet. It was made to look easy. When me makes the classic french...
That Thomas Keller roast chicken technique. I dare someone roast a chicken at 425-450 degrees in a run of the mill home oven and get the result he got from his restaurant oven which probably is custom designed from the high end french company and cost as much a mortgage for a house. I bet if someone leaves it in a 450 oven at home and not touch it, the chicken will definitely be burnt in some areas. Also, he appears to be using an All-clad masterchef 10" pan. Most...
Walt Mossberg is an old fart. WTF does he know about anything.....
Is it possible to get a pair of pants made with 1 metre when for a 30" inseam?
Quote: Originally Posted by Tangfastic Yup The article failed to notice that in Britain we have state funded healthcare and the spending on school meals will lead to long term savings on the NHS (less obese kids, more healthy kids and grown ups..). Also it's been getting on for 70 years since any Nazi bombers have been spotted over our cities and rationing had nothing to do with Mr Oliver, can't blame that on him. WTF is wrong with those...
I have an interesting question, What can one do with 2.2 metres of cloth? Be creative and serious! Thanks
Quote: Originally Posted by Verno Inferno I suggest that we treat the kids like kittens when you have to change food on 'em. Of course they aren't going to eat the new stuff at first, but eventually they're going to be hungry and learn they have no other option and learn to like it. The worst thing that could happen is these kids will go a week or two with a few less calories before they wisen up to the fact that the pizza man isn't making deliveries to...
I was thinking of upgrading but then was looking at some of the prices. I have a cheap Wustof Gourmet 3" Paring knife that can't really hold an edge for too long but I been using for ages. I can give it a pretty nice edge but the metal is just too cheap to hold an edge for long. I was interested in the Misono but I dunno if I would want to pay that much for just paring knife. Seems like some of you here share the same sentiment.
Please throw in your suggestion for the best price/performance ratio paring knife. Thanks!
Quote: Originally Posted by gdl203 Yes Maybe because there is no one single answer. Different people, different regions have different customs What is your question then? That's fine. I just want to start off with some examples. Tell me what were common dishes for dinner you had growing up in France.
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