Comments on: An Update http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Sherman Unkefer http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7609 Wed, 08 Sep 2010 20:06:34 +0000 http://www.cookingissues.com/?p=4566#comment-7609 Beaver tails? That got my attention – interested to see what becomes of that!

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By: Tom Re http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7564 Mon, 06 Sep 2010 22:49:13 +0000 http://www.cookingissues.com/?p=4566#comment-7564 This is beyond funny Dave, just as I imagined it. Btw porchetta=orgasmic

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By: davearnold http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7345 Fri, 03 Sep 2010 11:21:24 +0000 http://www.cookingissues.com/?p=4566#comment-7345 It had a few issues, but we’re going to get it working. It was donated so the price was right.

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By: Kev http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7334 Fri, 03 Sep 2010 04:06:19 +0000 http://www.cookingissues.com/?p=4566#comment-7334 What’s going on with the old Vacuum Sealer?

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By: CHRIS CORSINI http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7315 Thu, 02 Sep 2010 16:55:22 +0000 http://www.cookingissues.com/?p=4566#comment-7315 BEAVER TAILS!!!!!! The deep fried heart attack or the zoo meat that you recently posted? I would love to see you guys expand on the former. Please

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By: davearnold http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7311 Thu, 02 Sep 2010 15:44:21 +0000 http://www.cookingissues.com/?p=4566#comment-7311 You laugh but I actually have an idea for “live” pig instant marination!

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By: schinderhannes http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7306 Thu, 02 Sep 2010 15:23:12 +0000 http://www.cookingissues.com/?p=4566#comment-7306 Wow, now you can put a live Pig and 2 bottles of Maderia in there and do a live marination!

Yet another door to culinary perfection to open LOL

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By: GregK http://www.cookingissues.com/2010/09/01/an-update-from-cooking-issues/#comment-7282 Wed, 01 Sep 2010 23:46:17 +0000 http://www.cookingissues.com/?p=4566#comment-7282 Geez, that doesn’t look fun. Good things New Yorkers are patient and polite!

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