Anyone know where I can find a decent stuffed derma?
I've been craving some derma, a food I haven't eaten since my last bar mitzvah many years ago. Anyone know where to get a decently prepared version?
I've been craving some derma, a food I haven't eaten since my last bar mitzvah many years ago. Anyone know where to get a decently prepared version?
I just tried the Wasabi ice cream at Sundaes & Cones, and I think I have a new obsession. I loved it! Creamy goodness with a spicy kick, what could be bad? I figured I tried the Durian at Chinatown Ice Cream Factory, so let's hit the wasabi. Fantastic!
Dijon mustard
Deli mustard
Thai Sweet & Chili Sauce
Chinese dumpling vinegar
Saucisson de sic
I'm very sensitive to salt in my food, and i prefer pepper, garlic & wasabi powder anyway, so pepper, hands dosn.
I'll have to try that, but the best in Halvah in NY is the stuff you get at the Damascus Bakery on Atlantic Avenue. Absolutely a little slice of heaven.
I think Grom is good, but overpriced. I have to say i love the gelato at L'arte, it really reminded me of the stuff I ate in Italy. I like the stuff at other places, like Laboratorio (though I think they're a bit overrated), and Cones, but L'arte really made me believe I was in Italy wandering Rome. Being a coffee flavor nut, I had that flavor, and it was delicious.
HD makes a tasty product, but never mind the calories - the cholesterol count is roughly 3 to 4 times greater than other premium brands. I prefer my treats to not have such life threatening odds. Stonyfield Farms, which makes one of my 2 fave coffe ice creams, has more sane level of fat and cholesterol. And the other fave coffee, Double Rainbow, is also more reasonable. So is Black & Green's Vanilla, possibly the best vanilla I've ever tasted in a commercial ice cream.
I agree that there is a mushroom quality to mussels, also they shouldn't taste fishy, though they do sometimes have a pleasant "sea" taste. Farmed mussels don't taste as good as wild, but they look great. And it's true, how you cook 'em influences the flavor. Wine sauce, garlic, tomato, etc. It's very hard to describe mussel flavor.
If it's a regular diner, I'm quite fond of scrambled eggs with sausage, toasted english muffin or bagel on the side, and a glass of fresh oj (if they have it). I don't drink coffee. If it's slightly more upscale, I like eggs benedict.
I have to say Ratatouille is the best food movie I've ever seen, with several genuine moments, and a real feel for life in the kitchen. One caveat, which many others have noted: Remy "fixing" the soup. You can't really repair a ruined dish. But that said, the film is wonderful. A feast for the eyes, as they say.
Oh wow, I wish that I had not seen this. Halva is my downfall, and when I saw downfall, I mean there are crumbs everywhere in 2 seconds and I lose complete control. This looks absolutely amazing!!!!!!
I'd go with pepper! There is no way I could give up my hot sauces or spice in food. I'm just too much of an addict! And yea, I'll miss salt, but it'll turn up naturally in so much of what I eat anyway. Yay pepper.
Hillary
Chew on That
Salt, yo!
But I put both salt and pepper in everything I cook.
But salt - well food without salt it's kinda like sex without foreplay - no fun!
And I don't think there is any real chef out there who cooks without salt.
In my mind, this question doesn't work (no offense intended).
Salt is salt. It's role is to enhance the flavor of foods -- i.e., it really doesn't change the fundamental flavor of what it's added to.
Pepper falls into the flavoring category. It's a spice that actually has its own complex flavor and aroma profile. It doesn't just enhance the flavor of the main ingredient, it significantly changes the personality of the dish.
That said, for me it's salt, hands down. It's a critical food basic. I'd hate to live without spices and herbs, including pepper, but they're not essential like salt! Food without salt would just be depressing.
Artichoke hearts! DC's Grill in Sammamish, WA serves them with a lemon-peppercorn aioli. It's supposed to be an appetizer, but I'd eat an order by myself as an entree when my husband was out of town :-)
I watched Paula Deen make (and eat) fried butter - that's a little much for me!
This weekend on the Food Network, the Neeleys made fried deviled eggs. They dredged them in flour, then egg, then Panko breadcrumbs. I made a few for my husband. He thought the were great.
Fresh ground pepper, or even processed pepper, lemon pepper ect. really adds a rich taste to a lot of dishes, but without salt it just tastes bland. MT 5:13 Ye are the salt of the earth; but if the salt have lost his savour, wherewith shall it be salted?
My sourdough starter
Savoy cabbage
Spicy salsa
Almond milk
Margarine (not mine but my sister uses a tub every two weeks [!!])
All I know is the pistashio I ate last fall in Rome WAS the best I have ever had, before or since that November night. Don't know the name of it. My host, who liuves there, took me to this tiny shop in the north part of Rome.
And since I live in Portland, Oregon, I have never had the pleasure to eat at any of the places mentioned in NYC. Darn! But Portland now has a dozen gelaterias.
Website: http://thegorillaeats/blogspot
Location:
About:
Favorite foods: pork, ice cream, creme brulee, pasta, cantonese dumplings, sesame noodles, risotto, tomatoes, mushrooms, shrimp, squid, oysters, lobster
Last bite on earth: