I'm a nursing major & lifelong kitchen addict seeking out ways to make food that's cheap, (sometimes) healthy, and most importantly, DELICIOUS
This sounds fabulous, thanks!
I am so making this Thursday :D
This has actually become a traditional Valentine's gift to my SO. He's so happy every time he unwraps it :)
So jealous-wish I could find marrow for sale around here! @climbhighak, Meat Butter is right :P
My SO thinks I'm crazy for liking it; I think it creeps him out that I have no problem eating marrow and then going to my job as an Nursing Assistant on an Oncology unit where I take care of children who've received bone marrow transplants. I've tried to explain the difference, but to no end...
In high school my SO hosted a Turkish foreign exchange student who introduced me to Turkish coffee. It was so strong, but delicious! Afterwards, we'd tip our cute little cups over onto the saucer and "read" (i.e., make up) our fortunes in the grounds :)
bread pudding, hands down!
My boyfriend just made me chocolate lava cake for my birthday-mmmm :D
Personally, I love garlic in all it's shapes and forms. I usually keep at least 3 if not all 4 types around. They all have their advantages, depending on how much time I have or what dish I'm cooking. Free garlic love!
Thick cut bacon over a campfire
On thinly sliced fresh bread :)
Roasted, pref w/ a crispy skin
Any way I can. A plus if it has crispy skin
Thick cut bacon over a campfire
Filet mignon, although judging from the other comments I need to give ribeye more consideration ;)
I've since forgotten the name of it, but I had a wonderful, flaky layered pastry from a shop in Mexico city. The shop's permanently etched in my mind-towers and mounds of breads and pastry, all so scrumptious looking, that you wandered about with a tray, feeling blissfully overwhelmed :D
Roasted with a wonderful crispy skin
on good crusty bread
Man, if I had a nickel for every case of ad hominem in these comments... I wish that certain people (on both sides, mind you) had found it in themselves to speak about this calmly and rationally; that's how the best debates work! Insulting people or threatening to call the fates down upon them generally isn't too persuasive ;)
That being said, thank you Kenji for the thought-provoking article. I'd never even considered eating foie, but as I accept that eating humanely raised animals can be morally permissible and feel that you have proved that Moulards can similarly be raised in responsible, cruelty-free settings, I'm interested in sampling some from a farm such as La Bella :)
Only once: I this summer I had truffle risotto at an outdoor restaurant in Maui. It was undoubtedly one of the most blissful food experiences of my life.
Thick cut bacon over a campfire :)
Based on other "new & improved!" foods that have been tweaked (by whatever means) to help make them sturdier or more durable, my main concern would be whether or not they managed to make a non-browning apple that doesn't taste like cardboard.
oops, for some reason, the link worked in the comment preview, but seems to have disappeared! Here's the address http://www.christonium.com/culinaryreview/How_To_Make_Pasteurized_Eggs_Cooking_With_Raw_Eggs
Oh my goodness. I just made my first flip thanks to this post. Where has this drink been all my life?
@Katie Potato-farm fresh eggs from someone you trust are great for raw-egg recipes, but you can also find articles like this one that'll help you pasteurize your eggs on your own. I hope that helps!
Alton's "The Chewy" chocolate chip cookies, but made w/ mini chips and formed into tiny cookies-I'm selling them as "Elf Cookies" at my hospital's Holiday bakesale :)