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WATCH A TRAILER FOR TIME’S NEW SHORT FILM, “THE LAST DAYS OF WD~50″
making an R.M. Felts genuine Southampton country ham from Virginia this holiday season.
aged eggnog
Via adman
upscale dumplings at mimi cheng's in the wvillage.
white beans and rosemary crostini
I find it irritating to shop in conventional grocery stores in Houston. Perhaps most irritating is the food segregation. For example, at Kroger's, regular crackers for regular folks are on this aisle. Hippy crackers are way over here on another aisle. And Akmak, the best fucking crackers in the world, no where to be found. Heathens.
do you use a breadbox? Which one?
Does anybody have an opinion on what brand of coconut water I should be drinking? Recently fell into loving the stuff but not sure if there are differences between brands.
Monty Don fork to fork series now on you tube
53 extremely short instructional videos from the NYTimes: basic cooking techniques.
$299 portable outdoor pizza oven. Pretty interesting. Reviews say temps over 900 degrees no problem. And heats up fast. I'm thinking this would be perfect way to sear steaks when they come out of the sous vide, which is a summer time staple for us in CT. My current method (have I described this before?) modified from an Alton Brown idea, is to fill a BBQ chimney up with hardwood charcoal, let it get super hot, and then just place the whole thing down on top of my steaks resting in a cast iron pan (so the steaks are in the small bottom cavity of the chimney where the paper goes when you start it). Super hot coals are right on top of the steaks. Does a pretty good job but a) no way is it 900 degrees, and b) you get ash falling onto the steaks, and c) you can only do 2 smallish steaks at a time. The Uuni might be better. And I could make pizzas too.
thanksgiving croissant at momofuku milk bar
How to Build a Smokehouse for Smoked Cheese and Meat
breadmaking 101
keep your avocados from browning