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  1. mucho bocho
    Post

    Doug Seward's passing

    Really sorry to hear. His candied bacon was always the highlight of Wildboar’s ECG. I’ll miss our discussions on competition BBQ. Sorry for your...
    Post by: mucho bocho, Nov 7, 2019 in forum: Harner Knives
  2. mucho bocho
    Post

    ECG wow

    Indeed. Cris your knife was a pleasure to sharpen and cut with. Overall amazing time. Will make the drive from Raleigh, NC next year if bill hosts...
    Post by: mucho bocho, May 7, 2015 in forum: Get togethers, Tastings, Restaurant Openings, Etc
  3. mucho bocho
    Post

    Customer Feedback Thread!!

    Chris, I had a chance to both cut and sharpen your Mitzu Gyuto at the EDC this past Sunday. The edge on the knife was sharp, but I wanted to see...
    Post by: mucho bocho, May 5, 2015 in forum: CJA Edged Art / Scorpion Forge
  4. mucho bocho
    Post

    Knife Giveaway!

    I'm in too. Thanks
    Post by: mucho bocho, Oct 8, 2014 in forum: Se Ecglast
  5. mucho bocho
    Post

    Interview with Chef Sachem Allison

    Wishing you well Son. You such a tough SOB. Mike and I are coming back for those glazed ribs soon
    Post by: mucho bocho, Aug 14, 2014 in forum: Life on the Edge
  6. mucho bocho
    Post

    Interview with Chef Sachem Allison

    Great read Son. Thanks again for all your hospitality. Dinner was delicious
    Post by: mucho bocho, Aug 12, 2014 in forum: Life on the Edge
  7. mucho bocho
    Post

    Interview with Chef Sachem Allison

    Great read Son. Thanks again for all your hospitality. Dinner was delicious
    Post by: mucho bocho, Aug 12, 2014 in forum: Life on the Edge
  8. mucho bocho
    Post

    Making a Deli Ham, suggestions?

    Wagner, this recipe came out great for me. I deboned a fresh ham, after curing I tied it up, wrapped it in shrink wrap, sealed in a vac bag then...
    Post by: mucho bocho, Aug 9, 2014 in forum: Food and Drink
  9. mucho bocho
    Post

    You must watch this:D

    Epic. Was that the Flight of the Icarus? Great job filming too
    Post by: mucho bocho, Aug 8, 2014 in forum: The Off Topic Room
  10. mucho bocho
    Post

    Porchetta

    Good show Neil! Curious how you got your hands on such a young suckling? How much did it weigh before boning? Looks aged nicely too. Impressive...
    Post by: mucho bocho, Jul 25, 2014 in forum: Food and Drink
  11. mucho bocho
    Post

    Please help me with romantic dinner.

    Thanks Neil for two delicious recipes and a quick lesson on serving tasty fresh lobster. My only comment is REMOVE THE RUBBER BANDS prior to...
    Post by: mucho bocho, Jul 8, 2014 in forum: Food and Drink
  12. mucho bocho
    Post

    Idli and Hybrid Dosa

    Beautiful Danny. What milling machine are you using?
    Post by: mucho bocho, Jul 8, 2014 in forum: Food and Drink
  13. mucho bocho
    Post

    grill tools

    Don't laught but I've been using this little gadget for years. They make them in two sizes. Wonderful for the grill [MEDIA]
    Post by: mucho bocho, Apr 24, 2014 in forum: Food and Drink
  14. mucho bocho
    Post

    Kitchen Acquisitions

    Danny that is so funny. Your right though you forgot to mention the induction hob, debuyers in addition to the SV rig, Chamber Vac and vitamix,...
    Post by: mucho bocho, Apr 23, 2014 in forum: Food and Drink
  15. mucho bocho
    Post

    What's cooking?

    Schanop, love it. Hope you salvaged the eyes? I like to remove the pupil then spoon out the virtuous humor (clear jell inside the eye) and spread...
    Post by: mucho bocho, Apr 22, 2014 in forum: Food and Drink
  16. mucho bocho
    Post

    What do you make of this?

    Neil my intuition says Guy Fieri had something to do with this design ;-)
    Post by: mucho bocho, Apr 22, 2014 in forum: The Kitchen Knife
  17. mucho bocho
    Post

    Let's Talk Olive Oils

    Erilyn, coconut oil is one of the highest heat oils available. It doesn't taste like coconut at all. I use it for getting a good sear on beef. I...
    Post by: mucho bocho, Apr 22, 2014 in forum: Food and Drink
  18. mucho bocho
    Post

    What's in your pocket today?

    Nice DuPont lighter Jim
    Post by: mucho bocho, Apr 22, 2014 in forum: EDC - What is in your pocket?
  19. mucho bocho
    Post

    Welcome mucho bocho

    I had the same thought when I saw you too Mike. Did you really leave the cooking world altogether?
    Post by: mucho bocho, Apr 10, 2014 in forum: New Member Check-In
  20. mucho bocho
    Post

    Pressure Cooking Inspiration

    Drinky rock a really tough piece of meat: shanks come to mind. The other day I did some really meaty shanks from fresh hams. I cured them in a...
    Post by: mucho bocho, Apr 10, 2014 in forum: Food and Drink
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