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Phadedsky posted:One last question, about what temperature should I cook the sauce at as well as the steak? Do the sauce over a burner, at a solid simmer. Less than a boil, but more than steaming hot. Don't cook the tomato sauce in a cast-iron pan. The acid in the tomatoes won't play nice with the iron.
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Sep 17, 2011 13:39
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notwithoutmyanus posted:Man, I'm not exactly upfront happy about the changes but so what? Straight up this thread is a wholesale improvement on the "hey can i get a flavor pairing" we so missed, but can a guy get a link to the #gws irc up in here? For content, rockcity, if you freeze you ice cream base you can let it sit until you get the paddle since the whole mess is meant to get froze. Since you will be freezing it to serve, letting the base chill out will do no harm.
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Sep 18, 2011 05:34
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What looks like fuzzy rosemary but smells like lavender when crushed? Whatever it is, neither the kitchen manager nor I know, but its garnishing my bloody maries today.
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Nov 5, 2011 17:40
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RazorBunny posted:I can't drink more than two or three of anything fizzy or I have horrific indigestion for days Pour them out, keep them refrigerated, pound at will. Also, don't eat a dead woman's pickles. I get angry enough at my friends eating my pickles. I can't imagine what a wraith might do.
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Nov 18, 2012 05:11
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