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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 7 years, 7 months
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  • Last seen Sep 5 '19 at 19:33

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9 Why boil milk in desserts Aug 23 '12
8 Smoking a pig at 225 F vs barbecuing one at 250F? Aug 23 '13
7 How can I safely reuse tea? Nov 9 '12
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 What makes creme brulee set? Aug 25 '12
4 Food-safe rotary evaporator grease Aug 15 '13
4 Cooking techniques for venison neck Mar 21 '18
3 How much foreign substance can I add to processed cheese? Aug 22 '12
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