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Login to be my friendSubmitted 5 months ago. 
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2 comments. 
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About me
I actually went to a French culinary school and have spent quite a bit of time in professional kitchens. I am no longer in the food business so I can't really call myself a Chef; but I can flat cook up a storm. I try to prepare food simply and let the ingredients do the talking. I love making sauces, but my real talent is taking cheap cuts and making them spectacular. Happy Cooking!
I actually went to a French culinary school and have spent quite a bit of time in professional kitchens. I am no longer in the food business so I can't really call myself a Chef; but I can flat cook up a storm. I try to prepare food simply and let the ingredients do the talking. I love making sauces, but my real talent is taking cheap cuts and making them spectacular. Happy Cooking!
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Comment Wall
Wynnebaer 4 weeks, 1 day ago said:
Thanks so much for sharing your great story....I have heard them called cherry bombs and atomic cherries too...:)
Atariq123 4 months, 1 week ago said:
Hi ib4doc, thanks for accepting the invite, glad we are buddies - Amna.
Ejergens 5 months ago said:
I made the shanks. Used carrots, onions, chianti, bay leaves, and celery....low and slow. They tasted delicious. I am not sure if I cooked them long enough though. They were tender but not tender enough I was expecting the texture of short-ribs. So I am not sure if that is just the way they are or if I should have left them in the pot another hour. The gravy was out of this world!
Jenniferbyrdez 5 months, 1 week ago said:
Hi and Welcome to the Funny Farm. Just Kidding. It's a great site, you'll love it.
Ejergens 5 months, 1 week ago said:
SOUNDS EXCELLENT! I need to go to the store for wine. You should post your recipe, this site doesn't have too many for beef shanks, only lamb. Enjoy grouprecipes!
Deedeec 5 months, 1 week ago said:
Thanks for the invite! Welcome to the site. Look forward to swapping recipes.
Ejergens 5 months, 1 week ago said:
I like to make cheap cuts of meat spectacular too. I have a couple beef shanks in the fridge I am gonna braise tomorrow. Got a good tip for me?
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My Shared Recipes
Brodo
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6 comments. View All
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Posted by Deedeec about Brodo
I'm glad I looked. I had now idea what Brodo was. This is a very good recipe for beef stock. I make mine almost the same way but using oxtail instead of beef tongue and I a
Posted by Zena824 about White Bean Chicken Chili
Love white chicken chili....
Posted by Conner909 about True Italian Lasagne
This looks really good and easy. the last time I made lasagna I just soaked the noodles very briefly in water...I've never made lasagna with the no-cook noodles. good recipe
Posted by Artichokehearts about Savory Baked Brie
I love roasted red peppers. Sounds great!
Posted by Conner909 about No Name
Am bookmarking this one!
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Rosemaryblue 1 month ago said:
Hello ib4doc, thanks for commenting on the Rosemary Potatoes. I think several more garlic cloves would be absolutely perfect! :) I love rosemary too! Enjoy.