mother of god
BBQ, specifically burnt ends...
buffalo wings, dips with home made crackers, more wings
seasoning throughout the grilling process, be it adding more dry rub, citrus or even just salt. Adding at different times brings out layers of flavors.
however JM Curley in Boston does it, nice dark fry on that...
My dear mother never met a pot roast she couldn't destroy. The carrots were not only the only salvageable part, they are the best veggies to ever come out of that kitchen. I eventually got her to make just carrots and, basically, caramelize them over many hours. Now I make them and if I ever have kids, they'll eat their damn carrots if I make them like this!
shaved Brussels sprouts, red onion, hard cheese, good oil/vinegar
coq au vin. I gotta' think this dish should be coming out a little more elevated than chicken boiled to death in red wine.
organs. If it's not in a pate, what do I do with it?
pie, home made pie always impresses and it really isn't that hard to make once you find a recipe you like.
Pho, my wife makes the best. Love it, even on a 95 degree day, I can still drain a pot of the stuff!
would an 8x13 pyrex style cake pan work instead of a baking sheet? I don't have one that small... and want to make this... now...
Great read! I was hoping it was more focused on the production side but the restaurant was far more interesting than I would have thought.
If you're taking requests, I would love to see more about craft beer in retail settings. I feel like craft beer is more expensive than it used to be, but is it (relative to macro beer/other goods)? If so, why? If not, why can't I get a 6 pack of something tasty for under $10 (in MA - that doesn't help any)?
ceviche, gotta be
Telling readers what to avoid is as important as what to seek out, in my opinion. Then again, that could limit future sponsorship potential, a wise editorial decision indeed.
Nice, I love the books and can't wait to have some blog posts with substance (I like the Ideas in Food blog, but it's a pretty light read most of the time).
simple food treated with obsessive passion
sausage, Hungarian peppers, black olives and caramelized onion
Tod man pla!
Parisian gnocchi - but only because Paris is in the name...
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