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From Serious Eats: New York

The Peach Custard at Shake Shack Rocks!

This topic really sux as there is no frozen custard in San Francisco...wahhh, I want some East Coast custard(Cleveland) and I want it now! Only 43 days and 4 hours until I can have some. My first stop when I visit family in Cleveland, the second is to a real Jewish style deli another thing missing in San Francisco. But you can't beat the weather or the food scene here.

From Talk

Question of the Day: What's your favorite appetizer to prepare for company/potlucks?

Mini paninni using cocktail breads. I use various ingredients from corned beef (mini reubens) to brie and roasted red peppers.

From Talk

Do you leave your butter sit out at room temp?

We do it all the time at work, no problem as we use it up quickly. I use a french butter bell ( I think that is what it is called) and had some problems when it was hot and I did not change the water daily. For the rest of the summer I will be keeping the butter refrigerated.

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From Serious Eats: New York

The Peach Custard at Shake Shack Rocks!

This topic really sux as there is no frozen custard in San Francisco...wahhh, I want some East Coast custard(Cleveland) and I want it now! Only 43 days and 4 hours until I can have some. My first stop when I visit family in Cleveland, the second is to a real Jewish style deli another thing missing in San Francisco. But you can't beat the weather or the food scene here.

From Talk

Question of the Day: What's your favorite appetizer to prepare for company/potlucks?

Mini paninni using cocktail breads. I use various ingredients from corned beef (mini reubens) to brie and roasted red peppers.

From Talk

Do you leave your butter sit out at room temp?

We do it all the time at work, no problem as we use it up quickly. I use a french butter bell ( I think that is what it is called) and had some problems when it was hot and I did not change the water daily. For the rest of the summer I will be keeping the butter refrigerated.

See more comments by baygal »

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