Comments on: clarified butter the easy way

By: beerorkid

beerorkid — Thu, 26 Aug 2010 15:53:49 +0000

Actually I think the hard way is better Less mess and is actually pretty easy.

By: foxspit

foxspit — Thu, 26 Aug 2010 15:51:11 +0000

Just tried this for the first time (finally) and couldn’t remember how you did it. I did it the hard way. Next batch will use the BorK method.

By: BEERORKID » shrimp scampi all right

BEERORKID » shrimp scampi all right — Fri, 30 May 2008 17:41:27 +0000

[...] but it has never really turned out well. I googled around and got the basics. I used some wine, clarified butter, shredded garlic, and salt and pepper. Baked at 400 for 10 minutes. It was my best attempt so far, [...]

By: me make food » Blog Archive » getting closer on the shrimp scampi

me make food » Blog Archive » getting closer on the shrimp scampi — Fri, 30 May 2008 17:39:35 +0000

By: Gene

Gene — Fri, 23 May 2008 20:13:28 +0000

And have Cindy Lange-Kubick write for it.

He’s alone in his kitchen. One man and his hash browns. He pauses. Flips bacon. Pauses again.

He’s hungry. His passion for cooking is wild. So wild that it drives away everyone he’s ever loved. Everyone but one. She is T.

By: foxspit

foxspit — Thu, 22 May 2008 13:18:31 +0000

Excellent! Thanks for the video BorK! Couldn’t look easier. You should do a video cooking segment for the Journal Star. Seriously!

By: jschwa

jschwa — Sun, 18 May 2008 17:29:25 +0000

I’m just going to go ahead and put in a vote that BorK get a viddler.com account. Better video quality than YouTube, and lots of nifty features, such as commenting on/bookmarking at certain points within the video. Something to check out at least.

Also, mmmm butter.