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RudyB

Needs a kitchen at least two to three times as big, reprogrammed a chest freezer for fermenting sake, not afraid to use a blowtorch in the kitchen.

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  • New Jersey
  • Member for 6 years, 8 months
  • 167 profile views
  • Last seen Nov 29 '18 at 3:04

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Top Posts (27) All Questions Answers | Votes Newest

9 Why boil milk in desserts Aug 23 '12
7 How can I safely reuse tea? Nov 9 '12
7 Smoking a pig at 225 F vs barbecuing one at 250F? Aug 23 '13
6 Can one become ill from consuming food smoked with wood that contains a common fungus? Aug 22 '13
5 How to chill and reheat three layer pork properly Nov 20 '12
5 What is the shelf life of opened cheeses? Aug 19 '13
4 Cooking techniques for venison neck Mar 21 '18
4 What makes creme brulee set? Aug 25 '12
4 Food-safe rotary evaporator grease Aug 15 '13
3 How much foreign substance can I add to processed cheese? Aug 22 '12
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