• jm2hill

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    Canned tomatoes - Using the whole content?

    I'm just a culinary master when making stuff, I do a list t of different stuff , marjoram instead of oregano, red onions, I like spicy so I use thai basil

    CoqaVin 02-01-2015, 01:11 PM Go to last post

    smooth a chip ?

    Sorry to hear about your bad luck! But I think you got a nice suggestion to smoothen the chips in in order not to catch the food any more. In my opinion

    krx927 02-01-2015, 01:09 PM Go to last post

    Boundary Stone DC

    Hello everyone,

    I've just taken over as head chef at Boundary Stone in DC. I haven't screwed with the menu yet but if you're in the area

    tkern 02-01-2015, 01:00 PM Go to last post

    rounding the spine?

    Hi everyone..!

    I never rounded a spine and wonder if it really increases the comfort by cutting with "pointed finger grip" technique.

    nutmeg 02-01-2015, 12:51 PM Go to last post

    Touch ups- straight to finishing stone or medium stone?

    I'd do this on naturals at around this range, but sometimes quick strokes won't do much unless there's already some slurry, and so will quickly generate

    Asteger 02-01-2015, 12:35 PM Go to last post