Recent content by TurdMuffin

I hope my brownies do Really bad.... because even that is better than usual

Either a zt0551 or a kershaw cryo

Haha yeah, the kids absolutely loved me, but due to time constraints i had to step down.

Cows were brought to the US and not much is more murrican than red meat

Tomatoes started in the americas and aare pretty prevalent in italian cuisine. On the other side pizza in america (chicago, nyc) has been made our own as opposed to italian.

What about fujiwara?

I'm good...I'm uhh..faster than a bear

I used to coach hs lacrosse, one game last spring we were losing 3-1 after 3 quarters. Other team was horrible... I usually didnt get mad at the kids but their lack of effort, heart, and desire that particular day sent me over the edge... one of the other coaches was talking between the...

https://youtu.be/Y5C2gihnEkE I wws lucky enough so watch this gem live. And yes this wws really on the news Edit: apparently I am embed fail

Ive seen a few say coconut oil... ive always been under the impression it had a fairly low smoke point

Sorry for your loss! I know you wish there was more you could have done but don't beat yourself up.

Hey guys, So I'm currently in school for culinary arts and we have a project where we have to do a brief interview with a chef. Because it can be done through e-mail I thought it would be interesting to do someone from here. It'd be pretty easy... I'd message you about 15-20 questions and you...

If you dont want to heat the pan too high use something else. youd probably get a better sear from a nonstick you heat the balls off of than a med all clad. If you want a good sear you gotta have the heat.... if youre only heating to medlow or med itll be hard to sear anything Also for the...

I have a 240 akifusa... dont have a ton of experience but the food release isnt amazing. Edge retention is good but it can chip and isnt the easiest to sharpen but for home use you should be able to go pretty long without sharpening

Nicee keep us posted!