...more recent posts
looking at this boeuf bourguignonne recipe from craig claiborne and i'm wondering about cooking for 3-4 1/2 hours on 350. seems a little long for that temp, no?
recipe adapted here. same cooking times. also slightly worried about the douse with cognac and ignite part. probably i should just make pot roast.
chef Howard
(formerly of wd-50)
Cuban rum. Soon come.
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.