sustenance

this little japanese fast food stand opened in essex market. i just grabbed the fried chicken slider which was pretty good but the goto is their cabbage-infused pancake sliders w/a variety of meat fillings. tough sell at that market since it closes so early. they get no dinner service and theres just not enough traffic. nice couple that run it.

iron pans

What oil do people use for sautéing? I use grape seed because it has a neutral flavor and I have an unscientifically weird feeling about canola but maybe there is something better? Just curious.

cereal offender

Thirty-seven years ago, Lamborn created the first sugar snap pea; today he grows more than 200 types of snow peas and snap peas on his farm in Twin Falls, Idaho, and sells seeds across the world. Surprising colors of butter yellow, maroon, deep purple, and chile pepper red relay a kaleidoscope of flavors. Many of the rarer varietals, coveted by chefs for specialty dishes, sell out quickly at the greenmarket.

ginger beer recipe

"you done with that?"

ween 12 golden country greats

I WANT SO BAD......but no time:<((

lox populi

Wish you were steer.

Maximal food geek
- mark 5-15-2016 6:20 pm [link] [add a comment]

When everything else is uncertain, comfort yourself with Katz’s Ur–New York hot dog, all snap and salt under a mantle of mustard and kraut. If New York has terroir, this is what it tastes like.

The system that makes kitchens go is called mise-en-place, or, literally, "put in place." It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.

older posts...