ChefMark
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WOW, Columbia University now has more recent veterans than any other Ivy League school: 176 vets are attending 4 FREE . Thanks for serving!
about 9 hours ago
from TweetDeck
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- Buzz Lightyear chilling out on 81st St before the big show tomorrow!
about 10 hours ago
from TwitPic
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@ Excellent! Did you use our recipe?
about 17 hours ago
from web
in reply to QueenAmy83
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Headed to @'s Macy's Balloon blowing up party on 81st St! Gonna make 2 kinds of enchiladas , red & green
about 17 hours ago
from TweetDeck
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super easy apple & cinnamon empanadas, a quick dessert:
about 17 hours ago
from web
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@ @ Are they trying to get you to have sex with V's? make little lizard babies??
about 17 hours ago
from TweetDeck
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Last Minute Thanksgiving Notes: Chef Mark's Daily Cooking Tip
about 18 hours ago
from Posterous
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@ The key is balancing salt & sugar. Salt opens the pores, sugar is hydrophilic, so holds the water in. tips
about 19 hours ago
from web
in reply to PokerVixen
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@ the main point is if you're brining, you need to do it tonight. Can't happen morning of.
about 19 hours ago
from web
in reply to PokerVixen
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@ it depends on the strength of your brine. It shouldn't be too salty, should be nice balance of salt, sugar, and aromatics
about 19 hours ago
from web
in reply to PokerVixen
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Remove the cheesecloth & salt pork for the last hour of cooking to brown the top. Great way to flavor the turkey tips
about 19 hours ago
from TweetDeck
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If you don't want the hassle of brining, thin-slice salt pork, lay all over the bird, & cover with a wet cheesecloth. tips
about 19 hours ago
from TweetDeck
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If you haven't brined your turkey yet, now's the time. Get that bird in the brine now! tips
about 19 hours ago
from TweetDeck
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Everyone tells you to use chicken broth in your stuffing, but remember to use low-sodium broth! that way, YOU control the salt.
about 19 hours ago
from web
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@ No, but payment can happen easily via PayPal. The love comes in appreciation when I save your Thanksgiving Dinner from ruin!
about 19 hours ago
from web
in reply to remcobron
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CulinaryMediaNetwork - ReMARKable Palate #223: Dessert Wines with Andrew Quady of Quady Winery:
about 19 hours ago
from web
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To clarify on cooking help offer: You simply call me at 845-418-CHEF (non-toll) I help you, then you send me some love later via PayPal
about 19 hours ago
from web
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@ AHH, you know you can ALWAYS call for Stiva! He lurves you!
about 21 hours ago
from Tweetie
in reply to mstori
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Thanks for all the RTs! Just trying to help out as many folks as possible for ! 845-418-CHEF for live cooking help.
about 21 hours ago
from Tweetie
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Folks, if you have cooking emergencies or need tips today or tomorrow, I'm available at 845-418-CHEF $10 per call via PayPal (up to 1/2 hr)
about 22 hours ago
from Tweetie
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- Name Mark Tafoya
- Location Manhattan
- Web http://remarkable...
- Bio Chef Mark creates food and travel videos for Culinary Media Network, is a personal chef in NYC, and loves his dog Stiva. www.culinarymedianetwork.com
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