...more recent posts
Stuffing? Dressing? What do you do? What do you like? I have to make for the first time this year and could use any tips / suggestions....
Damn, you NYERS are so lucky....
Ate at Frasca in Boulder, I miss "fine dining":>)
anyone have a coleslaw recipe they like? this is what ive found so far. from bobby flay and looks pretty run of the mill.
why cant my food look this colorful?? am i just a dark guy??
Travails of the NY restaurant business.
Very cool origami measuring spoon kickstarter.
got a salad at sweetgreens for dinner. was taken aback when they wouldnt accept the $20 i not so happily proffered. have to get a prepaid debit card not to be tracked in the future cashless universe.
Pono Farm beef tail stew......Ginger, Garlic, Celery, Asian Greens (stems), Shallot, Carrot, 1 Bottle Red Wine, cooked @ 200 for 7 hours
Chilled overnight, remove all fat, add squash & brussels, cook 9 hours @ 200
any one have success with small format piza ovens? this one is $180 but i guess you might as well just get a piza stone and use the oven.
salt-brine fermentation for chili peppers
rip, third rice ball. i thought youd make it til morning.
i'd love your favorite pot roast recipe. no charts, mark!
Because we’ve got the water. (PDX!!)
One Hour Chowda
