Serious Eats: Timothy Holdeman's Profile

Major Holiday Meals at Restaurants: Way or No Way?

i know were talking about the customer, but what about the poor poor resturant owner who hopes if he can just make it to the holidays, he can keep it open a little while longer in this ever changing economy.

Timothy Holdeman at 4:59PM on 12/23/08

From Talk

Pecan Pie Conundrum

what is your filling consistency like. Runny or thick. All so put the pecans on the bottom of pan and then the filling. If it's thick, the pecans can't rise to the top while it's baking. The purpose of this method is to have the pecans baked thru the pie so as to have that wonderful crust in the end. I get the feeling sometimes that recipes leave a tiny bit of info out. that's why it's an art!! .......I know it's off the subject, i was wondering, when I put my two bits in, i feel like I'm kind of butting in......and by the way I'm realy realy new on computer talk. Now to have the guts to Post the Comment.

Timothy Holdeman at 3:55PM on 12/23/08

From Talk

Fennel v. Endive

endive needs to be stored under a dark light so as to not get so bitter. It seems to be the problem with most groc. stores. Speaking of endive, I'm looking for chickery root endive.

Timothy Holdeman at 12:07AM on 12/23/08

From Talk

Cioppino

pjracz10 can you make it with catfish?

Timothy Holdeman at 8:51PM on 12/22/08

From Talk

This year , I would like to learn how to make________?

thanks Buffy. i went to spell check but it just didn't look right. i heard if you take a ham and keep it in a temp. of 50 degrees or so, let it mold, cut it off and recoat with salt until cured. i don't know how long that takes, but after that cold smoke it, 60 to 70 degrees. i made the cold smoker. I just need to know if the cure part works. think about it, all you can eat prosciutto!!!

Timothy Holdeman at 8:36PM on 12/22/08

From Talk

confused about shrimp.

i guess i should say a little more. i sell to cafes and such. though the recipes sound wonderful,also do shrimp block frozen keep well??how many months?

Timothy Holdeman at 3:26AM on 12/22/08

From Talk

confused about shrimp.

I meant 400 lbs. 50 lb a case,each case has 10 5 lb boxes of shrimp from LA gulf. i have sold almost 1/4 of it. I'll try to be patient. thanks dbcurrie

Timothy Holdeman at 2:17AM on 12/22/08

From Talk