tag:blogger.com,1999:blog-2792647484360633032.post704106627606604447..comments2023-04-10T08:36:18.583-07:00Comments on Gluten Free and Me in Boston: A Think Like A Chef Breakthrough!Mikehttp://www.blogger.com/profile/10520335031467092973noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2792647484360633032.post-34797424523320001232012-12-20T10:30:46.887-08:002012-12-20T10:30:46.887-08:00Hello there! This is a good read. I will be lookin...Hello there! This is a good read. I will be looking forward to visit your page again and for your other posts as well. Thank you for sharing your thoughts about <a href="http://www.bavarianglutenfreebread.com/kosher-bread" rel="nofollow">kosher bread</a>. I am glad to stop by your site and know more about kosher bread. Keep it up!<br />In addition to meat, all other produce of ritually unclean animals, as well as from unhealthy animals, were banned by the Talmudic writers. This included eggs (including fish roe) and milk, as well as derived products such as cheese and jelly, but did not include materials merely "manufactured" or "gathered" by animals, such as honey (although, in the case of honey from animals other than bees, there was a difference of opinion among the ancient writers). According to the rabbinical writers, eggs from ritually pure animals would always be prolate ("pointy") at one end and oblate ("rounded") at the other, helping to reduce uncertainty about whether consumption was permitted or not.<br />Gluten Free Kosher Bread – For An Authentic And Healthy Choice.Anonymoushttps://www.blogger.com/profile/15555504425067455389noreply@blogger.comtag:blogger.com,1999:blog-2792647484360633032.post-60763357738762809462012-12-18T16:50:18.492-08:002012-12-18T16:50:18.492-08:00Bravo! You thought--and cooked--like a chef! Yes...Bravo! You thought--and cooked--like a chef! Yes...thinking and cooking like a chef doesn't always have to be fancy schmancy ingredients. In fact, getting back to basics (and mastering those) will always make your "bigger" adventures more of a success. Salt and pepper is fine (although overrated as far as "seasoning" goes). Give a try to separating the skin from the chicken using your forefinger, and place herbs between the skin and meat. You'll get some fine flavors! I give props to Hubert Keller too. Although that haircut? No thanks! :) Keep on thinking like a chef, and all of your dishes will be as great as this one....and of course----Keep on cooking! Anonymousnoreply@blogger.com