Recent content by ftdoc11

Saffron is great in a base for mussels. I make a quick one with butter, shallots, garlic, thyme, and white pepper that I let sweat for a few minutes, throw in some white wine and dijon and cook for a bit. Then take it off the heat and let the saffron steep for a few minutes. Last, heat it up...

Finishing up medical school. Nearly took the cook/chef route, but figured I could still cook at home as a hobby and get the best of both worlds. I'm sure that seems like an easy choice, but I left a career in finance that long-term would have set me up better financially so money was not the...

I've never heard of Cask Tales before. Have you have Boulevardiers? Curious how the addition of the bourbon barrels changes the Negroni. I'm guessing it would push it towards a Boulevardier profile. I guess I could also just not be cheap and go try it myself, but feeling cheap today.

I'm glad you survived to tell the tale! I get heartburn just thinking about the 2x

Samyang Hot Chicken Ramen is great if you like spicy. There are several levels of spice, but the black package for me is the sweet spot where the spice doesn't completely overpower every other flavor. The 2x spicy is the equivalent of eating molten lava.

Hi everyone. Very excited to have stumbled upon this site. Home cook in my late 20's quickly gaining an appreciation for knives after purchasing a few higher-end mass produced knives (i.e. Shun, Miyabi, etc). Interested in learning a bit more about handmade carbon steel knives and hopefully...