I just foraged my first batch of the year yesterday! Pretty much did the exact same as Dan above except I deglazed with some anejo tequila and then used milk and a ton of butter to make a sauce for some fresh noodles.
I disagree with scaramoche, while the simple butter fry is delicious, it is far from the only acceptable way to enjoy morels. Lots of people have been overcooking chicken to 190º for forty years and smothering it in creme of mushroom soup, but that doesn't mean its the only way to have chicken.
I made a huge batch of these for a potluck over the weekend. I easily had the most popular dish there. This is an awesome way to do stuffing.
I make creme de menthe every year. It is mind blowingly good and super easy.
Really good dipping sauce for fried tomatoes. Good stuff!
Shout out for Le Duc's in Wales and The Kilty in Oconomowoc. Both classic custard stands a bit further west.
A nice igloo cooler and an ice pick do in fact work wonders. That's what I do. Super easy and cheap, with bad ass hand cut cubes or spheres to speck of your specific glasses.
I made these yesterday for Father's day and they were a huge hit. I am probably not the fastest cook in the world, but I would be amazed with the person who could pull htese together in 25 total minutes. Cook eggs, cool eggs, preheat oven, cook pancetta, peel eggs, fill and garnish. It probably took me an hour total. But they were well worth it. Also, I think I will make 4 batches next time. I doubled the recipe and htey still only lasted a couple minutes. Delicious.
For an added bonus, we like to pan-cook some bacon, then wrap the half-head of radicchio with the bacon slice. Pin the assembly together with a tooth pick, and grill it. The bacon is basically just to hold the head together and makes for a nice presentation (plus some tasty bacon bites).
Sausage, mushroom, and onion!
I think the "same rules at home" and the "take them outside" points are my top personal rules. I have 4 and 3 year old girls and we dine out regularly with them at a wide variety of restaurants. While it can be painful to stand up and walk away from a delicious diner, that is what you should be willing to risk if you take kids out to eat. The other diners have as much right to a pleasant diner as your family. Remove the screamers, come back and pay your bill and apologize. No harm no foul.
Also, I don't understand how you can expect kids to behave well in a difficult public setting if they don't practice at home. We insist that our children stay at the table until everyone is done eating and try to keep things as close to "dine out" conditions as possible. That maybe wierd and a bit extreme, but it makes for enjoyable home meals and makes going out that much easier. It doesn't seem unreasonable to me to expect toddlers to practice sitting still for an hour or so a day.
Please tip well when you dine out with kids. They invariably make more of a mess than an adult. Thank you so much to all the wonderful staff around the Milwaukee area that accomodate us so my wife and I can stay sane.
I have done a significant amount of fat washing. Bourbon, scotch, vodka, and tequila all with clarified bacon fat. I think they all turn out pretty awesome, but I think the bourbon is the best. I use it in old fashioneds and as a bitters to add a smokiness and savory aspect. A dash is super useful in bloody maries. The vodka is, surprisingly, not as good. Somehow I have always thought duck fat or goose fat and gin would be good, but I haven't tried that.
Snails. Lots of snails. Also, longoustines, and clams and all matter of delicious custacions. One of the best meals of my life. Second thought is baguettes, awesome cheese, and sunny parks.
A B12 vitamin, two IBprofen, and a half liter of water before bed.
I could not agree more. I love going to hotel bars in my own city. Best place to go for a drink when by one's self.
And I did. Two pitchers of margs may have been a bit much. They were good though.
I am not a fan of fruity drinks but this recipe is amazing. I could drink a million of these.
This method is crazy awesome. My family approves.
I think of the Urban Caveman's burger bowl. Yum! Great Paleo food truck in Milwaukee: http://urbancavemantruck.com/
Dark chocolate with The Poet from New Holland is 1a;
Malted milk balls with Samiclaus is 1b.
Both pairings are unreal good and the best way to end a meal.
Just made up a batch and it is pretty great. I did 50/50 bitters and whiskey because I am low on my Agostura bottle. It tastes light a pumpkin nog, but in every good way. Definitely one to mix up.
Texas Road House Steals a piece of my soul every time I visit. My in-laws like this restaurant so I am dragged along occasionally. There is no place in the world I loath more than that restaurant. It is a sad spectacle of everything I hate about chain restaurants. Sorry.
As a follow up, I am talking about ceramic cups. Not travel mugs. Travel mugs are ubiquitous here, but I find drinking out of them to be just as bad as out of paper cups. I am talking about bringing a ceramic espresso cup with me. I am surprised this is so common in other places.
Definitely a good place to start. I used less than half the hoisin sauce called for and it was still too much for me. I would recommend using way less hoisin. I used a bit of soy sauce, water, chilis, and garlic to augment the sauce. I love the crisped potatoes and veg in there though. That part is really good.
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