30, work in the healthcare industry now, but longtime ex-restaurant folk (front of the house and expo)..... love to cook, eat and imbibe beverages
We follow Bourdain's Les Halles recipe. We make our own dark chx stock (reduced to an almost jelly consistency), which solves the easy to make intense flavor of the broth issue and the gelatin/water issue in one go. We also add a little slab bacon.
The soup turns out divine!
YES GRAPE! That was my favorite too! Original grape, how I miss you so!
Definitely red. And definitely grilled kurobuta pork chops.
Ham ends in mmmmm
So much sadsies.
Good luck to you both!
Yes the lye is what makes it special. My boyfriend travels to Germany for work on a regular basis, and I ALWAYS ask him to bring me pretzels... because they use lye. It really makes ALL the difference.
Lack of Talk bums me out! I don't belong to any social media sites (and have zero plans to change that). Now I'll be left out. That sucks.
Martha Lou's for sure!! SNOB, Gin Joint, Social (more for the wine than the food), Edmund's Oast is awesome, High Cotton is pretty good too (and they have Blenheim ginger ale, yum!).
Looks super yum!
+1 Zinnia1 (please forgive whatever auto correct does to this that I don't catch)
HOWEVER - I love reading meatntaters comments. I would be sad to see him (you... of you're reading this) go.
Super hot cast iron. Salt, pepper, butter. That's all you need.
Beef wellington was definitely a challenge
I have to work. :( So dvr!
Pretzels from Munich, where they use lye. So good I can't eat American pretzels anymore.
Stood out literally all night long watching the pitmasters bbq up meat for Charleston Wine and Food "Rigs, Pigs and Swigs".
Yes the codfish thing still exists. I was up in Newfoundland for a wedding 2 years ago and I did it.
Some kind of bird, maybe game hens
Chocolate salted caramel
Almond cake with sour cherries