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Type: Posts; User: ncedge

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    sick tip! stealing it! :plus1:

    sick tip! stealing it!

    :plus1:
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    I very much like the idea of truffles under skin....

    I very much like the idea of truffles under skin.

    imho. I think that 30+ minutes for a bird to be in a convection oven @ 500 degrees may be a little extreme (you run the risk of over browning...
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    imho. keep the bird in as natural form as...

    imho. keep the bird in as natural form as possible, it's nature. There is no need for surgery here.

    Render your scored breast low and slow; a thin layer of fat under the crispy skin is not...
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    Thanks Geo. Todays stock is apple, fennel, and...

    Thanks Geo.

    Todays stock is apple, fennel, and 9 spice with cabbage core. (yes we seared and ate the cabbage after we stocked)

    for the pick-up on a dish of pheasant breast w/ wild rice and...
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    http://www.youtube.com/watch?feature=player_embedd...

    http://www.youtube.com/watch?feature=player_embedded&v=FWvod58HE_k#t=155

    http://www.youtube.com/watch?v=xx_VlYZ4Zwg
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    Hey Mucho. Thanks for that. Being from NC, as I...

    Hey Mucho. Thanks for that. Being from NC, as I am, you should be able to spot a good 'ol boy when you see one. I really like Chuck and while everyone else in the restaurant doesn't know how to...
  7. Thread: Black garlic

    by ncedge
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    ohhh. BG cookies... nice one! Very...

    ohhh. BG cookies... nice one!

    Very interesting to think of it being used in sweet instead of savory.
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    :plus1:

    :plus1:
  9. Thread: Honestly

    by ncedge
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    I certainly see your point. However, it also...

    I certainly see your point. However, it also depends on your definition of "successful".
  10. Sticky: suckling pig porchetta anyone? about to hit the...

    suckling pig porchetta anyone? about to hit the oven

    https://lh3.googleusercontent.com/-gXYl9WrQUzI/UxAA8lyVQBI/AAAAAAAAAEE/iv9TAX3Y5Lg/w400-h536-no/IMG951792.jpg
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    Another thing I've found to be useful when making...

    Another thing I've found to be useful when making protein based stocks is before roasting my bones, I lightly toss them in powdered milk.
    This is like a super boost of flavor for any protein stock...
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    Hey guys, lots of NC guys here. I'm from...

    Hey guys, lots of NC guys here. I'm from Winston-Salem originally.

    You know, I'm tired of the century year old preparations of stocks. I'm moving away from them.

    The way that I am doing this...
  13. Thread: Black garlic

    by ncedge
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    Edipis... I love black garlic. Not only is it...

    Edipis... I love black garlic. Not only is it good for you but it smells and tastes fantastic. Umami in your face.

    I like to use it in rubs, sauces, marinades, and even use it on its own as an...
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    A perfect reason to post them in the...

    A perfect reason to post them in the "knuckleheads" thread! :no:
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    I'm eating Andy's Thai Kitchen right now... so...

    I'm eating Andy's Thai Kitchen right now... so goood.. so good.
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    Thanks Pete. It's an exciting time for us in...

    Thanks Pete. It's an exciting time for us in the culinary industry here in Chicago.


    Hey bkultra, the deep dish isn't my favorite thing in the world... but DAMN that coal fire is good!!
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    Hey Knerd, I grew up in Winston-Salem, but lived...

    Hey Knerd, I grew up in Winston-Salem, but lived all across the state. Went to school in Greensboro for a bit, then lived in Wilmington for three years, and finally Asheville for three years. Went...
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    I actually know this guy in real life.... ...

    I actually know this guy in real life....

    Every week he sells us 10 flats of farm eggs.

    He also makes moonshine and I hear cooks a hell of a batch of meth.


    Check out his videos @ Hungry...
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    c-folds and caffeine :coffeelove:

    c-folds and caffeine :coffeelove:
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    Thanks, Andy! :biggrin: :hungry:

    Thanks, Andy! :biggrin: :hungry:
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    Hey, from Chicago

    Hey guys. Getting a few posts in so that I can PM .. =)

    I live and work in Chicago.

    Originally from NC.
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