From Talk
Posted by Teachertalk, March 2, 2008 at 9:30 AM
Does anyone have the link to the recent recipe that has made the magazine and newspaper rounds for crisp-skinned roast chicken rubbed with baking soda and salt? I thought I saw it in Serious Eats or in Cooks Illustrated, but I've searched both websites and come up empty. I know it needs to air dry in the refrigerator for 24 hours. Thanks!
From Talk
Posted by Teachertalk, August 22, 2007 at 9:21 PM
I notice that everyone on the Food Network chops on secondary surfaces. Do any of you actually chop on your granite or marble surfaces, or do you always use wood or plastic chopping boards on top of those gorgeous counters?
From Talk
Posted by Teachertalk, May 30, 2007 at 5:41 PM
I will be with 1099 hungry English teachers scoring the AP exam for the next ten days. We limp through convention center breakfasts and lunches, but usually are ready to spend our own dollars for a decent dinner. I have to do that ten times! Help! Where to eat?
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