...more recent posts
Linda made a delish blueberry-raspberry breakfast bar........I added a homemade strawberry compote.
peace-burger mash-up. none of it sounding at all appealing
DIY, dont buy!
via justin fb
welcome to heirloom beantown.
quick pickling
When you take a sip, of Cruze Farm's buttermilk, you understand why it kept the farm alive. You can taste the butter and the milk; the thick creaminess lingers on your lips. It's a little tangy. A little sweet. It's not sour. It also has the necessary acidity to make real buttermilk biscuits—it's the whole reason the lauded Southern staple came to be. The lactic acid in buttermilk—the same thing that gives it that tang—is also what makes for truly tender biscuits, breaking down the gluten in the flour. It also contributes to the leavening effect of baking soda, producing tiny bubbles of carbon dioxide that puff up the biscuits sky-high. You know how vinegar and baking soda together will explode? It's the same effect, except in miniature. And much more delicious.
raspberry bars. yes, please.
takeout style cold sesame noodles
matzoh, matzoh, man.
rosemary, peach and tomato chutney (peaches coming in strong now)
bang zoom
new orleans style red beans and rice, serves 10.
I don't cook much steak and I'm not much of a Gordon Ramsay fan but have had good results with these instructions.
Is there a category of food called "resort food"? Seems like there ought to be. I've had questionable dining experiences at/near resorts in Kuaii, Costa Rica, Monterey, Tahoe. They seem to have a few things in common:
- very bland flavor profile, to avoid offending the palate of mid-America
- pointlessly long list of ingredients -- to impress?
- rich, calorie-laden preparation and/or large portions
- painfully inauthentic, Examples paella that's not paella, cuban sandwich that's not a cuban sandwich, fish taco that's not a proper fish taco, shrimp and grits with barely recognizible grits, tempura that looks like the fish from a really crappy preparation of fish 'n chips
The intent seems to be making food for that won't offend and will impress people who don't know much about food. With some places, there's the exra layer of not giving a shit because no one is going to be a repeat customer anyway.
nyc ramen crawl
10 in 24