Great shout-out for Lamson! I love their knives - I'm working on a collection.
The factory in Shelburne Falls is a real treat too and I bet their process would make a great article on American knife-making. Not to mention that it's a beautiful New England town to send a lucky editor to for a weekend ;)
Kelly's has some pretty killer chowder too.
What's the consensus on using a little rendered bacon fat in the mix to amp up the porky flavor if you can't find back lard?
My parents used to pick up fresh bialys from Kossar's and the Sunday NYTimes late late on Saturday nights. One of my fav. sandwiches in existence is cold sliced flank steak, lettuce, tomato, and Russian dressing on a toasted bialy.
Perfect sausage gravy
Great recipe, and interesting to see that your taré didn't include chicken necks/backs.
That said, the only reference point I have is the recipe in the Momofuku book.
Can't wait to come chow down! Kick some butt dude!
Makes me wonder what sort of other combo-cultural techniques would be useful.
This has me thinking about velveting beef for stroganoff!
I miss the local coverage pages, AHT, etc.
Change can be good but it just feels like the changes SE has made recently have all translated to "less content". I may be wrong, I hope I am.
Big thick pork chops. British Racing Green, please!
Pappy's and Ed Mitchell!
Tried one of these yesterday. Ham at DD is already a risky proposition to me - stuff is preeeeeetty slimy.
That sauce though... I knew something was wrong when I saw it applied with an ice cream scoop.
Tapas that isn't priced like tapas.
@zakelwe if you pressed a smoked salmon and egg sandwich overnight at room temperature, the only thing you'd be hunting for the next day is the bathroom.
Alright so don't... make it while you're on the trail?
Have you never gone on a single-day hike?
The number of times I've gone up Greylock in an afternoon...
I can throw a rock from my cubicle and hit 4 people who went to school in the Pioneer Valley or the Berkshires, myself included.
Functionality is a big part of this sandwich. I've taken many a meal hiking and this would be a pretty perfect one. I'll bet some sort of crunchy, acidic side would be helpful. A little HP or A-1 wouldn't hurt either: another argument against using top-quality steaks.
I've had some tasty burritos that were entirely derailed by poor construction and uneven distribution of fillings. It's gotta taste good, but engineering counts too!
If I ever hit the lotto, I'm buying that building Stage is in and giving it to that family gratis. 5 more years? Say it ain't so!
Dude.... this on a pizza with other roasted mushrooms in thyme and butter and maybe some pecorino?
This is fantastic. Would love to toss these on top of a bowl of pasta, or even into some party mix.
Aw man bummer. I wonder how it would be if the sausage were improved and they weren't always in the weeds.
Hot skillet, loads of garlic and really good butter.
Macallan neat to pair.
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