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Recent Comments:

The Truth Behind Olive Garden's "Tuscan" Cooking School

Apr 14th 2011 11:50AM Well, duh, one taste of their "food" and you know there's no Italian in it.......

Braised Short Ribs with Honey Roasted Carrots: Recipe of the Day

Feb 7th 2011 4:29PM You've got an oops in your link - folks, remove the second "http" and you should be able to get there.

How'd You Get That Scar? Chefs' Tales From the Kitchen Wars

Oct 11th 2010 8:44PM One day I happened to mention to a chef that I had owned two different food establishments. He immediately grabbed my hands and turned them over back and forth, looking at my fingers, wrists and forearms. I asked him what he was doing and he said that he can always tell the "faker bakers" from the REAL food people by the appearance of their hands. Given the scars, burns and cuts all over my paws he was able to tell I was the real deal. That day I became enormously proud of my beaten up digits instead of embarrassed by all the battle marks.

Five Must-Buy Cheeses While in France - Cheese Course

Sep 7th 2010 11:23AM Vacherin Mont D'Or!!!!! Beyond transcendent and entirely unavailable stateside. This is the FIRST thing we get when we make it across the pond!

Unusual Uses: 10 Clever Uses for Colanders

Aug 27th 2009 12:55PM I use a colander to cover things that I want to keep warm but which steam will kill if it builds up. Toast, muffins, waffles, etc. Metal colanders with punched holes work best for this.


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