the wicked child wrote:Anyone have a good sauerbraten recipe?
Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used.

Moderators: Three Stars, dagny, pfim, netwolf
the wicked child wrote:Anyone have a good sauerbraten recipe?
the wicked child wrote:the wicked child wrote:Anyone have a good sauerbraten recipe?
Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used. :thumb:
Gaucho wrote:This may offend the Spanish, like a lot of things apparently do, but I'm not impressed at all with their cheese.
columbia wrote:I think I'll pass on the $66 ribeye:
http://mobile.bloomberg.com/news/2013-0 ... eview.html
Foie gras starts at $75; compare that with $40 at Per Se, where the price includes tip.
Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.
mac5155 wrote:Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.
:drool:
tifosi77 wrote:I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.
Users browsing this forum: No registered users and 6 guests