Vanilla ice cream with sea salt and olive oil from the Big Gay Ice Cream Truck
Real Thai cooking is what I have in my head to get into next.
Lahey's no-knead bread got me started baking yeast breads, and the fact that it was on a 24-hour cycle--meaning I could start it one night after work, and then finish it the next night--meant we baked the vast majority of our own bread over the next few years. I'm mostly making kneaded breads these days, but I still pull out the no-knead method for pizza dough occasionally.
Whole wheat farfalle with an unholy but tasty combination of leftover tomato cream sauce and pesto.
Does anyone have a suggestion for a not-too-expensive but decent brandy to use in projects like this, cooking, etc.? I use Pierre Ferrand Ambre for cocktails, which is great but, at $30-$40, seems a bit of an overkill for something like this. I've heard pretty bad things about the cheapo domestics like Christian Brothers. Maybe a basic VS cognac? Any names to look for would be helpful.
Most recently, I was on a bit of an apricot brandy kick.
A great nakiri knife, although I don't know the manufacturer
We've got a wonderful nakiri knife, but I'm not sure who the manufacturer is.
Probably not a whole lot; at the party we host every year, people usually bring tons of desserts, so it's up to me to provide the other stuff.
Picking just one is a crapshoot, but I'll go with the no-knead pizza dough.
Angostura, Peychaud's, Fee Bros. Orange, and a variety pack of little Bitter Truth bottles; I think it has Celery, Jerry Thomas Decanter, Old Time Aromatic, Orange and Creole
Depends on my mood: sometimes black, sometimes with milk and sugar. But then, I'm mostly a tea person anyway.
Close friends and family.
Well, Manhattans are always welcome, but I also like making Old-Fashioneds with Apple Brandy and apple cider syrup.
Lopez de Heredia Viña Gravonia. Or pretty much any sherry I've had so far. I can't decide!
The most memorable milkshakes were the ones my parents used to make. Only thing is, the way we made them was just frothing milk in a blender, and then adding some cinnamon; I'm not even sure if they were sweetened at all! Completely different from what most people think of as a milkshake (which are wonderful in a completely different way) but tasty nonetheless, and we could have them as often as we wanted.
We don't get the Cooking Channel, but her show looks like fun; more exposure for Indian home cooking is always a good thing.
A combination of the Union Square farmer's market, and all the root veggies and greens we have stored away from our CSA
Honestly, I think chocolate chip cookies has to win it for me.
mmm, fried eggs with hash browns. Add some seared tomato slices and sauteed mushrooms and I wouldn't mind, either.
A column drawing from places around the world that, for whatever economic/religious/etc region, developed significant vegetarian traditions: i.e. India, Ethiopia, Japan.
Also, a vegetarian column that wasn't apologetic about being vegetarian :-) I like the Temporary Vegetarian a lot, but if you think a column has enough material to be worth it, why assume that you have to soften the concept somehow?
The floridita is a great drink, but you might want to change the pull text up top; it makes it sound like there are strawberries in the featured drink, which isn't actually the case.
Seared padron peppers, probably.
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