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01-16-2013, 09:24 PM
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spritzerj may be interested in using this pepper in a jelly. Seems that this was one of its original uses.
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01-16-2013, 09:39 PM
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Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that.
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01-16-2013, 09:50 PM
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I guess there is a good chance that you will have a vintage piece, and yes, it should be well seasoned too, assuming it has been used regularly. If you look at the bottom of the skillet, the brand name and markings will often give you good clues as to its origin and age. There are a number of good brands out there, besides Griswold and Wagner. I love stuff like that too. Good for you Dante, you're so lucky 
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01-16-2013, 10:22 PM
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01-16-2013, 09:54 PM
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. I love a good old pan.
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01-16-2013, 10:19 PM
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So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:
French fries with caramelized milk powder dipped in a melted nutella red onion dip Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous! That is all I wanted to share! |
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01-16-2013, 10:22 PM
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I need to go to this restaurant. Brilliant! I thought dessert poutine was crazy :P |
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01-16-2013, 10:23 PM
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 .gif "Say What?")
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01-16-2013, 10:25 PM
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01-16-2013, 10:27 PM
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01-17-2013, 04:22 PM
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I can haz? That is all. *Tries not to lick screen*
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01-16-2013, 10:26 PM
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Wow that is a totally crazy dip. Let me do a little digging and see what I can find. Where the red onions detectable in the dip? In terms of texture. I have never heard of anything like that. Wild.
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01-17-2013, 01:52 PM
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"Feast" has a good reputation here in Houston. I'd love to intern there.
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