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Video: André Soltner Makes an Omelet
White pepper doesn't taste the same as black pepper. It's a much more harsh and unpleasant flavor. All the old French guys use it (solely for appearance reasons), but I don't know any capable younger chefs who would even touch the stuff. It's gross.
Cook the Book: 'Gourmet Today'
The first cookbook I cooked out of was a thick spiral-bound, cover-less tome that my mom had had for years. No idea what it was actually called, but I used this from a very young age, mostly to bake a variety of cookies. That was by far the extent of my cooking abilities during my teenage years.
Bacon: Ingredient of the Year
You're absolutely right...about bacon being "cliche and passé." As much as I enjoy bacon, the complete obsession so many "foodies" have for it is utterly tiresome.
While I usually enjoy reading SE, I grow weary of reading ridiculous posts that "make the cut" only because bacon is somehow involved (like this prime example).
Frankly, it's just not clever anymore. And it certainly hasn't just come about in 2008, which makes this post even more ridiculous. Yes, we all enjoy eating bacon and it can be used in infinite ways, but it's absurd to giggle like a six-year-old at the mere mention of it.
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When I lived at home, it was probably chicken baked with wild rice, since my mom wasn't the greatest of cooks, but that she could manage alright.