Fascinating stuff, keep the updates coming!
I'm catching a lot of the lingo (y'all in the kitchen are almost as bad as us IT-types - speaking your own language), but I couldn't figure out what this meant:
"Tonight was pretty kick ass we had a 12 top order all off the grill, plus a 6 , and an 8yop, order at the same time all at once."
Are the numbers the number of people at a given table?
Oooooo Lentil's with pasta and cheese, sounds good! Let me know how it turns out.
Also curious about the homemade Worchetshire saucer you made. You talked about a cup of shrimp shells. Is this just the outside of the shrimp, as in the shells which most people discard? And how do you use it in your sauce?
Quote, originally posted by LovetheA2s » I havent posted much lately cause i was feeling like the interest on this thread had died off. But, i will be more than happy to keep it going if ya'll want me to.
Until Top Chef is back, you are the best culinary reality show there is!
I say keep em coming. I keep waiting for updates, but no pressure, from the sounds of it you are very busy (and I know there won't be any for a bit due to the remodel, but when that's done, keep em coming). [IMG]http://**********************/smile/emthup.gif[/IMG]
You need to start a blog to accompany this thread. I've followed it from the beginning and most of the dishes you decribe sound amazing. The Worcestershire sauce recipe you posted was incredible. I'm never going store-bought again.
EBC brakes, Injen SRI, ridiculous stereo, etc.