Harold Dieterle

Harold explains why the "did you taste your dish?" question should be banned from the show.

on Oct 15, 2009

Bryan was concerned about time but 4 hours is plenty of time to do ribs. If you're gonna do it old school and smoke it you might not have enough time, but if you drop it in 275 or 300 degree braising liquid for 4 hours and then let it sit in the hot liquid it should be fine. It's sitting in there and it's going to keep cooking.

Kevin did a pate and I thought that was a really good idea. He's using very simple ingredients and he's doing it right. He can cook.