Bruce Clarke 
Member since Mar 2, 2016

Recent Comments

Re: “Passion and Regret in the Kitchen

Regardless, time is money, time is yours. Sounds like a pro machine could help here?

Posted by Bruce Clarke on 06/15/2016 at 6:23 PM

Re: “Passion and Regret in the Kitchen

Sous Vide, I am still scratching my head about this mechanism? As a trained chef of many years, 65 hours for a 2 pound brisket, there is no room in my house, let alone my kitchen counter for a Sous Vide machine!

2 likes, 0 dislikes
Posted by Bruce Clarke on 06/15/2016 at 3:53 PM

Re: “Rappahannock's New Chef Brings Years of Experience to the Plate

I have seen him shuck a few!

1 like, 0 dislikes
Posted by Bruce Clarke on 03/02/2016 at 3:04 PM

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