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Cutting it in half
The burher st Spanish River Grill in New Smyrna Beach, FL is surprisingly good. I swear the meat must be dry aged.
could you just ladle a little hot water into the top in place of covering the pot with a lid?
nice. they make a PB & J profiterole that is to die for during brunch.
you hit a lot of the good spots in central florida Kenji...good job...so maybe more importantly, where did the hangover start? tanqueray in my opinion is still the best classic dive bar in central florida....and please dont tell me you went to ember. citrus is acceptable though....
Glad to see you found Lake Meadows too. Since you mentioned the Vietnamese food, did you by chance try a bahn mi from Yum-Mi? so good
interesting. would the addition of vodka to say a cooked NY style pizza sauce be beneficial?
cool. rav pig's chicken liver mousse is to die for. would make a good foodlab topic (perfect chicken liver mousse)
Love Prato. Their pasta's are really good too. They sometimes have a fried squash blossom appetizer that's awesome. If you were in Winter Park, you should have stopped in at the Ravenous Pig or Cask and Larder too, both really great...
oddly enough, my favorite experience was first trying ABTs. i won't spell out what that means, but you can googleit. jalapenos stuff with cream cheese and wrapped in bacon and then smoked. i can eat about 50 in one sitting. theyre awesome
with brussel sprouts
the perfect BLT
mineta tavern's black label
A high quality BLT
siracha aioli with garlic, lime juice, and lime zest
Black label from Minetta Tavern
The perfect BLT
with roasted brussel sprouts
Have you ever tried Michael Symon's recipe? Fry up the potatoes then toss with a siracha, garlic, lime juice/zest aioli. Totally awesome
oil (to check for proper frying temp)
fresh sauce, fresh mozz, then into the oven. when it comes out, top with arugula, proscuitto, shaved parm and a squeeze of lemon
good quality BLT. only way to go
Anyone have any recommendations?
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