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midnightclimax posted:Could someone tell me the name of the sausage they are talking about at 7:12? Something like "Fuggia"? Pigsfeet on Rye fucked around with this message at 23:57 on Jan 4, 2012 |
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Jan 4, 2012 23:53
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Splizwarf posted:Hey guys, I really want an ice wand for chilling wort (instead of a bogus huge wort chiller coil that I can't use for stuff like soup). I clearly have the wrong search terms because all I can turn up is dildos; I expected some video game references at least. I haven't worked in a commercial kitchen for a decade and can't remember what the hell the right name is. Something like this? I never even dreamed that such a thing existed. http://store.hagarparts.com/browse.cfm/4,3569.html
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Jan 7, 2012 23:45
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I have found that Sriracha goes really well in small amounts on mac and cheese.
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Jan 8, 2012 16:58
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RazorBunny posted:Any recommendations for something interesting to do with grits (besides just eating them as grits I mean)? I've had something like this before several times and liked them, the bland creamy grits go well with spicy foods. http://www.foodnetwork.com/recipes/spicy-low-country-shrimp-and-grits-recipe/index.html
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Feb 4, 2012 04:37
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SubG posted:Seconding this. The tricky part of making really good coq au vin these days is usually finding a tough, gamey bird. I'm intrigued, partly because I've never tried coq au vin. What do the toughness and gameyness add to the dish?
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Apr 1, 2012 01:36
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