...more recent posts
was looking forward to this little upscale takeout deli a few buildings down. now ill have to see if i can afford it.
The must beautiful schroom I have ever cooked....
does anyone have an Indian cookbook to recommend or have an Indian cookbook author they love? anything here?
I know its a big country with many styles. choice guide and this is called "the best ever..." in the title and get confirming reviews.
Tualitin Chickpeas + Bok Choy + Tail & Trotters Chile Verde Sausage
i have no sense of what good ramen is but ive had mr. taka twice recently. second time was better.
Fucking classic....
http://www.grubstreet.com/2015/12/la-taza-de-oro-closed.html
Boston butt pork shoulder, blade-in, braised in pork/chicken stock and Chimay ale with onions caramelized in pork fat, coriander, fennel seed, garlic.
Raising, butchering and curing a pig, in pictures.
I'm learning more about tea. For example, cut leaf tea gives up tannin more quickly than whole leaf tea. I've taken to brewing tea using a thermometer (about 180 F) and a timer (about 5 minutes) to try to establish a baseline from which to try variations. Should I get snooty with baristas if they don't know the temperature of the water used for tea?
New use for searzall: reheating leftover steak. Brie is optional.
how did i not notice this place in the past 18 years? still 5 bucks for a chicken curry banh mi.
Conventional vs. pastured chicken.
team sport - Wylie D.
greatful deagg roll
where's Chang?
Long overdue stop at my old fav Bar Masa......I had an hour to kill between meetings.....this meal took 34 minutes to eat, and was tax deductable......sushi, uni califlower risotto, fish noodle pasta (gluten free)
