isn't it easier to just buy it in tube form which eliminates the need for all this? Cento sells it this way. Squeeze out the tablespoon or two you need, put the cap back on, and pop it back in the fridge.
also meant to say, if you want fantastic pastries, go over to Mon Delice on beach side. run by a true frenchman.
It is in a new location. they're building what looks to be more like a sit down restaurant type deal next door. i keep trying to talk my wife into purchasing one of their "freezer packages" but i haven't succeeded yet. if you happen to take a stroll through sugarmill on christmas day, stop by 184 live oak ct and say hi. i'll be making scott conant's spaghetti with fresh tomato sauce at my inlaws house.
This is bizarre to me as (1) I live in New Smyrna, (2) my inlaws live in Sugarmill, (3) I go to that Publix on 44 all the time and finally (4) I go to Gaff's all the time. super weird
sounds good. weird question, but why is halloumi so expensive? or maybe thats just my area? it's like $10-12 for a small little portion. i love it, but it's a little tough on the wallet
i thought truffle oil was evil? all ribbing aside, i do add the truffle oil. i also add an egg for the last minute of cooking and then top with chives. runny egg yolk + mushrooms = awesome
mine did not work at all either. love you kenji, but this is majorly flawed.
regular supermarket bacon is gross. my local fresh market chain carries neuske's. i have a serious addiction to it, to the point that the butches know me by name.
I caught about a hundred bluefish last time out in the boat. they are good smoked. To help limit the fishy taste in unsmoked dishes, filet them quickly, and soak in a little milk before cooking. they have a digestive tract that runs high up in the cavity. if they sit too long whole, it starts to taint the meat. and if anyone lives near central florida and wants fresh bluefish for free, let me know.
is this going to go on all day? If so, serious props to you for planning
well you just went for the April Fools' Day jugular pretty early
is there such a thing as a vented carbon steel knife (like a santoku style)?
cassoulet for sure
definitely prime rib
peaches, then top with marscapone cream. to die for
1. salmon on the grill
2. red please
im not sure its the best, but tombstone is what i ate as a kid so it's my go to choice
burger bar, 'nuf said
not too crazy but waited an hour in blazing heat in the middle of august
standing rib roast
chocolate cake and raspberry
sausage and radichio per Kenji
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