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  1. Stumblinman
    Post

    If you wanted to treat yourself with 'unreasonable' kitchen gear?

    Yes I'm with you. I hate home washers that take an hour when commercial takes a minute. Something has to be off. I'm eyeing a dynamic immersion...
    Post by: Stumblinman, Oct 7, 2015 in forum: Food and Drink
  2. Stumblinman
    Post

    Vegetarian....and I need help....

    It's weird when meat eaters don't get much meat and then they're kinda weird for a little while but when you got all out vege you have to figure...
    Post by: Stumblinman, Sep 17, 2015 in forum: Food and Drink
  3. Stumblinman
    Post

    Trying Something New To Me, Spatchcocked Chicken

    Hmm if I think of a galantine with other meats and such I haven't done yet but hmmm. Game meats are pricey. I've done a roulade like Andre's :)...
    Post by: Stumblinman, Sep 17, 2015 in forum: Food and Drink
  4. Stumblinman
    Post

    Trying Something New To Me, Spatchcocked Chicken

    This is currently the only way I'll cook a Turkey. The herb butter under the skin is perfect. Less than an hour and crispy juiciness. I recommend...
    Post by: Stumblinman, Sep 16, 2015 in forum: Food and Drink
  5. Stumblinman
    Post

    thickening agents

    I'm not sure if you're talking about putting 'raw' flour to thicken ? Beurre manie is raw flour mixed with butter. I don't use it just a butter...
    Post by: Stumblinman, Sep 16, 2015 in forum: Food and Drink
  6. Stumblinman
    Post

    First Time Seasoning A Cast Iron Pan

    I have to confess though, my pan I clean with metal scrubby and soap. I just can't fathom leaving any bits in there. Then I spray with canola and...
    Post by: Stumblinman, Sep 2, 2015 in forum: Food and Drink
  7. Stumblinman
    Post

    First Time Seasoning A Cast Iron Pan

    I haven't researched it at all but was a good read. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
    Post by: Stumblinman, Sep 2, 2015 in forum: Food and Drink
  8. Stumblinman
    Post

    Meet Anton - Knife Handle Maker and Thrill Seeker!

    That was a cool insight. thanks My first two were cars and computers.
    Post by: Stumblinman, Sep 2, 2015 in forum: Life on the Edge
  9. Stumblinman
    Post

    Welcome goatgolfer

    Welcome and that is a great name. I'm imagining giants teeing off with goats and watching them fly through the air. :) I live on a golf course...
    Post by: Stumblinman, Sep 2, 2015 in forum: New Member Check-In
  10. Stumblinman
    Thread

    Anyone out there doing Crepinettes ?

    I recently saw an improv event using chicken skin to make a Crepinette. But I love the caul effect. so anyone doing it? and some advice ?
    Thread by: Stumblinman, Aug 29, 2015, 0 replies, in forum: Food and Drink
  11. Stumblinman
    Post

    Ko-suji & saga

    very nice and reminds me why I wear gloves to metal work so I can cook :)
    Post by: Stumblinman, Aug 28, 2015 in forum: Bryan Raquin
  12. Stumblinman
    Post

    What's cooking?

    Love your pics. I wish I would've taken some. Had lamb leg with mixed veges and tater but tonight. uuggghhhh lamb leg sliders on biscuits :O
    Post by: Stumblinman, Aug 28, 2015 in forum: Food and Drink
  13. Stumblinman
    Post

    How Do You Get Eggs To Not Stick In Stainless Pan

    Yep that's how I was taught. heat pan then add oil and it's now non-stick. Same way for searing fish. It should slide like an icerink. If you...
    Post by: Stumblinman, Aug 28, 2015 in forum: Food and Drink
  14. Stumblinman
    Post

    Making Bacon....

    That looks great. I haven't seen that method before. kind of like a hybrid wet aging. can't beat that cross section!
    Post by: Stumblinman, Aug 28, 2015 in forum: Food and Drink
  15. Stumblinman
    Post

    the flavor of lamb ?

    Did some internet scouring and apparently doesn't have a name. Unless you add gamey to the mix and I think that's probably the only one that will...
    Post by: Stumblinman, Aug 28, 2015 in forum: The Off Topic Room
  16. Stumblinman
    Post

    Need advice: Custom Cake Carving Set

    easy to etch but damascus style is too much. They probly won't know what to do with them then rust.... I think if she is taking his name then...
    Post by: Stumblinman, Aug 27, 2015 in forum: The Kitchen Knife
  17. Stumblinman
    Post

    First meal when you get back

    shrimp creole ! with an old school prudhomme boil @! only thing missing is some castiron corn bread. :)
    Post by: Stumblinman, Aug 27, 2015 in forum: Food and Drink
  18. Stumblinman
    Thread

    the flavor of lamb ?

    what is it ? how do you explain it ? I love it but just don't know how to explain it. kinda like a nice tender meat with mineral composites...
    Thread by: Stumblinman, Aug 27, 2015, 7 replies, in forum: The Off Topic Room
  19. Stumblinman
    Post

    Pastry spatula straightening ?

    It's the blade. I tried to take pics but couldn't focus cause it's shiney :) One ding has a crease so I guess the only way is maybe thinking...
    Post by: Stumblinman, Aug 20, 2015 in forum: The Off Topic Room
  20. Stumblinman
    Thread

    Pastry spatula straightening ?

    I think this is where it goes... I have an old pastry spat that has some dings in it. It was given to me by a family member cause... 'I know...
    Thread by: Stumblinman, Aug 19, 2015, 3 replies, in forum: The Off Topic Room
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