...more recent posts
Random food thought ... Pasture raised chicken, medium rare. Cook using sous vide long enough to pasteurize, then eat like a lion with a fresh kill.
could this day get any worse!?!
i accidentally grabbed the mrs cubbisons butter & garlic croutons made with texas toast bread when what i really wanted was the new york brand texas toast garlic & butter croutons.
you feel me, right? what a fucking day.
Cooked a secreto last night.....
Gonna try to duplicate the tonnato w/ the leftovers when Linda returns.....
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
