I currently work in healthcare, but I have ambitions of becoming a chef or owning a restaurant.
My favorite is Koegel's. It's a local Michigan brand but they ship anywhere.
There were two types of bacon in the case, your regular dry rubbed bacon that was pink in color, and then the black forest bacon, which was almost black in appearance. The gentleman behind the counter said it had a heavier smoke on it, but he wasn't able to tell me more. I'm thinking it's the curing process because this meat was dark all the way through, nothing like the bacon I'm accustomed to.
There's a place here in Dallas that I encourage people to visit. It's called Chapman Chile Kitchen. The website is www.chapmanchile.com. Check it out for a menu and directions. Their specialty is stuffed peppers.
In the past I worked at a BBQ spot in East Texas and we did the raw jalepenos stuffed with pimento cheese. We couldn't make enough to last more than an hour or two. I also recently had some jalapenos that were stuffed with cheddar and wrapped with bacon and grilled, and some that were stuffed with cream cheese and wrapped with bacon and baked. All were delicious. Also, the classic deep fried popper dipped in ranch is another favorite.
Also, I think learning to make ravioli or dumplings would be fun.
Cheese making or Charcuterie. I've always wanted to be able to make and age these different products.
cilantro or bacon. Maybe fresh baked apple pie.
I've been twice so far, with more trips in the future I'm sure. I go when I visit the inlaws just outside Flint. It's a neat, touristy place, although you could potentially run out of things to do. For the money it's not bad.
Never had beefalo, but a good bison burger is awesome. I live in TX where beef is king, but I find bison to be a better, slightly sweeter tasting meat. Although a tad pricey, if you are really health conscious, then it may be a better choice.
You are in for a treat. Denton is the home of the University of North Texas, so there will be plenty to choose from in this college town. Also, you are close to Dallas/Fort Worth, so really youre only limited by your stomach/imagination. Addison is a town north of Dallas, and it is supposed to have more restaurants per capita than any other US city. Enjoy!
I'm assuming you don't live in the same town as you father. If you do, are there any grocery stores similar to Whole Foods in your area? That's where I buy my Bison and they have a nice, wide selection. You might check one of the bison association websites for retailers. They have lots of info.
Store bought meat before I switched to Whole Foods. Our local news did a story about how they would gas the meat to retain it's red color. They bought a package of ground meat and left it in the fridge for over a month and you couldn't even tell it was old because it as still red.
Mario Batsli's father has a place in Seattle called Salumi, and the website is www.salumicuredmeats.com.
And I'm pissed that Taco Bell stopped carrying the spicy chicken. That was my favorite in all it's forms.
You shouldn't use any soap on your cast iron as you run the risk of scrubbing off your seasoning, and that is what gives you the nonstick quality that people love about cast iron. I scrub mine with hot water and a stiff brush. After it's dry you can lightly coat the interior with veg oil. This will help prevent rusting and keep your pan seasoned. Your skillet should last decades. You can check out the website to Lodge Mfg. as they are pretty much the authority on cast iron cookware.
I would have to say pork as a whole would be my favorite, and more specifically I would say bacon. Although I'm from Texas and love a good beef burger or smoked brisket, pork is tops for me. Also, I was introduced to bison burgers several months ago and I actually find that taste to be superior to beef.
You should also watch "The world
According to Monsanto," "The Corporation,"and "King Corn."
Martin's BBQ Joint in Nolensville, south of Nashville. Visit there website @ www.martinsbbqjoint.com.
I can remember helping family can various fruits & veggies when I was younger, but sadly I didn't retain the knowledge. I would love to be able to do that again, as well as learn how to cure my own meats.
Yeah, I know. That's why I'm trying figure out the money side of it. I've got the food side taken care of, it's just starting from scratch and staying afloat.
I tried once, but did not persist with the emails because the site hadn't been updated in a long time. I can't imagine that the website would still be up if there was no longer any interest in or management of the site. I will try again, and in the mean time, I welcome any other tips/ suggestions.
I don't about the quantity of brownies you make, but there is a pan that makes every piece an "edge" piece for those of us who favor those pieces. I also think I remember seeing a cutter on tv once. It was the size of a sheetpan and would cut the entire pan at once. It was used at a restaurant, but I don't know if this was a custom creation or a commercial product. Anyway, good luck with your brownies.
Hey thanks! I'll be sure and check it out!!
I have never been fortunate enough to ever see them on sale. I got lucky and got mine for Xmas. Good luck on your interview and enjoy your new mixer. Also, don't forget all those great attachments to go along with it!!!
I'm looking for a copycat recipe, or at least a list of ingredients, for the truffle dip that is served with the fried mac and cheese bites at Romano's Macaroni Grill. The wife and I loved it more than the rest of the meal. Thanks in advance.
I'm looking for a copycat recipe, or at least a list of ingredients, for the truffle dip that is served with the fried mac and cheese bites at Romano's Macaroni Grill. The wife and I loved it more than the rest of the meal. Thanks in advance.
I just bought some black forest bacon from my local whole foods, cooked it, and have eaten it. It was good, and now I'm curious as to how the process of making this type of bacon differs from regular bacon. Anyone have any insights?
Has anyone ever eaten at Zehnder's or the Bavarian Inn in Frankenmuth, MI? If so, what did you think? If not, then you should try it.
Did anyone go check out the Big Apple BBQ Block Party today? Anyone planning on going tomorrow? If you've been, how was it?
I'm big into the world of BBQ, and all of it's regional variations. I came across info about a documentary called "Barbecue is a Noun" that talked about the history of Carolina BBQ. I cannot find the entire film in any form, only clips on YouTube, and would really like to own it. It was an indy film and it's creators have moved to the NYC area. The website for the film was www.barbecueisanoun.com. It has info about the film and it's creators. If anyone can help me locate a copy of this film or point me in the right direction so that I can find it, I would greatly appreciate it and be forever grateful.
I'm wondering if you guys can point me to a reliable(and hopefully free) source for info about the behind-the-scenes business aspect of starting and running a restaurant. I have several years restaurant experience, but it's more in the area of the kitchen and the front of the house, and I never really got to learn the money/numbers aspect of starting and running a succesful establishment. Please help, as I feel this is my true calling and would love to start this journey soon.
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Smokey barbecue
Ribs so tender and juicy
Heaven on a plate