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Gender: Do not display
Hometown: Dayton
Current location: Ohio
Member since: Wed May 6, 2009, 03:16 AM
Number of posts: 9,833

Journal Archives

Who has custody of Michael Brown's body?

Ferguson PD and/or the County Coroner can not be trusted. I haven't heard anything about this issue. I would hope Federal security is involved....

Here is a little "funny" video clip of my chef friend as he preps for "Guy's Grocery Game."

I hope this works.....

Okay...try this one...


I have a chef friend who is going to cook on Food Network....

It's just the "Guy's Grocery Games". He will be in Season 2. That's all I can say at the moment. This show is finding it's audience....growing in the positive.

Okay...here is a tiny funny clip my chef friend did...He's just joking around with friends....


What's for Dinner? Thursday January 16th....

I'm fixing Chicken Pot Pie.....scratch dough is done and in the refrigerator.

I made the this about 6 weeks ago and froze the extra gravy and veggies. I'll make additional stock with a pack of chicken thighs and of course add the chicken tonight when I get home from work.

Who is roasting a pork loin for New Years Day?

I am doing such an adventure. I roast it with rinsed, fresh sauerkraut, lots of onions, Yukon Gold potatoes and polish kielbasa.

The kielbasa is a Christmas gift from a coworker....it's from the Cleveland West End Market...6 pounds! It is homemade, garlicky and fresh. I even have some extra garlic kielbasa she gave me and I will save for another day when I make pirogies in the very near future.

I brined the pork loin in an apple cider-herbed solution over night. I'm getting ready to cook thing here real soon.

I season the pork with tiny slivers of garlic where I poke sporadically into the meat throughout...then salt, pepper and sear in a cast iron skillet. I then use a V-rack to sit the roast in...surrounded by lots of onions, the kraut which is sprinkled with brown sugars and the potatoes. The last 30 minutes I add the kielbasa. Some of it is sliced in half laying on top of the pork to add juiciness to the pork.

Tell me about your plans.........

I can't believe this: To get on Heart Transplant list, one needs to be nicotine free 6 months.

This was told to me today by a 21 year old girl who has a grave cardiac condition. She is now on 24/7 Primacor IV infusion at home. She needs to be on the transplant list now! She has been nicotine free for 40 days....I doubt she will live 6 months without a new heart let alone live long enough just to be placed on the list.

He father died at the same age with the same condition. No diabetes, no substance abuse beyond cigarettes.

I have a very hard time accepting this criteria. Apparently, the rationale is that if they smokes, they will waste a good heart.

Anyone out here with knowledge regarding this frightening standard?

I don't have a reference tool or documentation as of yet. What I do know is she is not on the list. Her mother actually told me this as the girl is very weak and talking is difficult.

Does Zimmerman actually work at a job?

Is he actively employed? He sure has a lot of free time to travel about and get into afternoon fights. If he does work, what kind of job task does he preform?

Or...is he on the NRA freeload poster program?

"Figue" Chef Francios's Mediterranean Baked Figs

I share this link because this is where Brett will do his 1st internship under Chef Francois de Melogue....summer 2015. Yea...we have this all planned out.

Brett will attend New England Culinary Institute in Vermont starting June 2014.


Looking for Scholarship links....Culinary School for Brett.

Brett was accepted at the New England Culinary Institute in Vermont. He will attend in late June 2014. So, we sent off for some scholarships....looking for more...If anyone has suggestions, let me know.

Chef Francois de Melogue: Figue Mediterranean - Lamb Pasta

Hey...he is a visiting DU'er too!


Chef Francois de Melogue&feature=youtu.be
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