My two latest trips to the produce section of two different grocery store had me stumbling upon raw almonds. Covered in a peach like green tinted fur and costing about $10/#, I wonder, what do you do with them? Is there an advantage to purchasing them this way (since price doesn't seem to be one) flavor-wise? Is there something "special" you make with them? Any ideas?
Earlier this week I gave a newly opened celebrity chef owned burger joint a try. As we were finishing up, the women sitting next to us began berating the server as to the whereabouts of the chef, going so far to ask when he might be back in the restaurant.
It being said that the establishment is a quick service restaurant, would you ask the chef in attendance to sign your menu? What about a multiple star celebrity chef run Manhattan outpost, would you think this appropriate there? I personally find it both tacky and unnecessary, but I also haven't asked for an autograph since my childhood Disneyland days. What about you?
With Passover fast approaching, and with the responsibility of the sadar plate in my hands this year - I was thinking that the addition of homemade matzah might be a nice touch. Has anyone ever tried baking it? How'd it come out? Do you have a recipe you could share or certain technique you use? Please help!
A favorite way of enjoying my store-bought matchstick pretzels is to twice bake them in my oven at home. You place them on a cookie sheet in an oven @375°F till the pretzels have a noticeably darker golden color.
In my house we call these the "burnt pretzels." The flavor from baking them twice is nuttier, crunchier and lighter than the original form and at this point, a preferred method of consumption.
I was wondering if anyone else does this — or for that matter, does it with any other snack item? Maybe pretzel goldfish or tortilla chips? Pita chips maybe? Other kinds of pretzels?
First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary....
This might be a nice weekend project. If you start today, you could have fresh, homemade bagels for breakfast tomorrow. The blog Salty, Savory, Sweet finds that malted barley flour seems to work well as a substitute for the malt syrup called for in many bagel recipes. If you've ever made your own bagels, you know that even a not-top-notch batch boiled and baked at home is better than most subpar versions you get in stores these days....