...more recent posts
I'll have one of each and a Pecan Catfish Meuniere and a Alligator Pie and a Crawfish Stuffed Puff and a Cajun Duck Po-Boy and a Pheasant, Quail & Andouille Gumbo and some Grilled Chicken Livers w/ Pepper Jelly to go.
i've tried a lot of boxed and premade foods, because when skinny is out i am not fussy about what i eat, if i make anything at all. these are really the only ones i've found that don't taste like something from a box. they are very yummy and we always have them in the cupboard. even skinny eats them. i recommend the agra peas & greens and the punjab eggplant. make a side of rice and dump it on top and dinner is ready. i finally got a rice cooker after wanting one for years, so this even becomes easier.
Who knew the dregs of sake could be so tasty? Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu), the thick rice paste that’s left at the end of the sake-making process. Often used in Asia as a marinade for fish or meat, sake lees are given an unusual twist in Dufresne’s kitchen. Their deep umami flavor is reminiscent of miso, but sake lees have a sweetness and a lingering note of sake that makes their taste distinctive. They are available at many Asian specialty-food stores.via adman
the times today speaks highly of Bar Boulud and I do as well....
i have been thinking about how yummy the pate's were when I ate there last week just about every day since.....
while i cant eat that food everyday, they were fantastic....
you bars:create your own nutrition bars
taste spotting (food aggregator)
all kinds of grills
for all the grills ive loved
not martha does bacon chocolate and skin lotion
broken arrow ranch wild meat
via adman
yah FUCKING wooo
wd50 3* NYTimes today
RIGHT on
bob del grosso (hunger artist) at hendricks farms in bucks
via adman