pictonguy

Yeah for sure. I remember back in the 70's, a good friend of mine his mother who did immigrate from Sicily made their traditional pizza...

Onions rarely effect people in a professional kitchen. Can't remember the last time that happened maybe once in the last year and not...

I have both and like both and the silicon one is definitely less maintenance but my preference is for the hair or nylon brush. For...

Can't say I've ever used dried rosemary or any other dried herbs, except oregano but that's about it.

I think that previous poster meant MCT oil. It stands for "medium chain triglyceride" oil. It's basically an exogenous ketone but a lot...

My first real chef's knife I purchased back in the 80's was a Henckel 10" 4 star and I still have it, don't use it much anymore but I do...

Don't buy any expensive knife until you get to a proper culinary knife store that specializes in knives and hopefully talk to the owner...

Something that shows an ingredient list with the methodology, a story by the author is a bonus and pictures are nice to look at, but I...

What fats are you eating? Might consider some coconut oil, mostly medium chain triglycerides, so your body can't store them. When I...

This is what's generally used in a commercial kitchen and what I use at home as well...

I use raw spinach for it's chlorophyll content in asparagus soups or a pea flan I do. It adds color and the right color without too much...

In my restaurant, health guidelines dictated plastic cutting boards, which worked perfectly fine especially if you understand the...

Right, yeah, I've used that brand before and they also have a farro pasta that's pretty good. I use la Molisana pasta for everyday and...

Hard to compete with a good commercial dry pasta. The actual process and equipment for even a decent example is in the stratosphere for...

That's Dr. Michael Gregor's website who believes meat causes diabetes and will kill all of mankind.