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Cook the Book: 'Fat'
Traditional Uzbeki plov which is a rice dish and which lamb fat is rendered and all the ingredients cooked in before adding stock and rice and it cooking through!
Cook the Book: 'Fat'
Traditional Uzbeki plov which is a rice dish and which lamb fat is rendered and all the ingredients cooked in before adding stock and rice and it cooking through!
In Videos: Martha Stewart With Babies In Food-Inspired Halloween Costumes
Lol, although the position of the baby and the turkey costume looks like they're in a compromising position. ugh.
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The 'New' Noilly Prat Vermouth Draws Fire
I must say that while in the US last year, the martinis I ordered and made with Noilly didn't taste quite as nice as the ones back here in Europe. The European Noilly makes the alcohol less intruisive and makes the overall nose of the gin and drinking it more pleasant because of the more floral characteristics it has.
Cook the Book: 'Fat'
Traditional Uzbeki plov which is a rice dish and which lamb fat is rendered and all the ingredients cooked in before adding stock and rice and it cooking through!
Cook the Book: 'Fat'
Traditional Uzbeki plov which is a rice dish and which lamb fat is rendered and all the ingredients cooked in before adding stock and rice and it cooking through!
In Videos: Martha Stewart With Babies In Food-Inspired Halloween Costumes
Lol, although the position of the baby and the turkey costume looks like they're in a compromising position. ugh.
Cook the Book: 'Giada's Kitchen'
My favourite has to be a late summer/early fall sauce similar to ratatouille but with small chunks of spicy chorizo and smoked bacon added to make for a really rich and satisfying evening meal but not too heavy because of the veggies in it.
Weekend Book Giveaway: 'The Saucier's Apprentice'
I made mushroom risotto for a group of very skint, very inebriated students in my uni days, substituting rice pudding mix for arborio since we were none the wiser as well as the rice pudding mix being cheaper...
Serious Eats City Guide Premiere: New York (How to Leave Here Pleasantly Full)
Where would you recommend the best steak to be had? I'm there for 2 nights and am eager to have a decent steak!
Food in Torino and it's environs?
Torino: you'll have an amazing time there foodwise.
Try Cafe Bicerin for an afternoon coffee. Great chocolate and coffee concoction which is made from a special recipe. Also good for buying local chocolate. This place is an institution which is packed in the morning, which is why the afternoon recommentation.
Restaurant Tre Galline for an authentic Piedmontese dining experience and the largest cheeseboard you'll have. The Barolo selection here is impressive and very good. There's a pizza and pasta bar just outside near the market square which is also very popular, and the pasta ragu is brilliant and the pizzas are perfect.
For an aperitivo before dinner head towards Via Santa Chiara and I think its either number 5 or 7 but you'll see a sign saying 'aperitivo buffet' and go in, grab a drink (about 7 euros) and enjoy the buffet that comes with the drink. Best way to try all that is on offer. Particularly good is the l'alberese (Piedmontese steak tartare) and the the fried potatoes and pasta dishes that come out later. Also, Cafe Turin in a square at the end of Via Roma is a must for a martini. Touristy, but fun.
For all your food shopping needs, a nice old school grocery store next to Cafe Turin in the arcades along Via Roma, but for the real experience head for Eataly (http://www.eatalytorino.it/eatalytorino/welcome_eng.lasso) which is housed in an old vermouth factory. Come here about lunchtime and go wild. I went in to buy some pasta and ended up with a case of mixed wine, some meats, dozens of packs of pasta, tinned/bottled stuff, grappa... The list is endless.
And then finish by having an icecream in the dolci section in said Eataly.
Enjoy!
Serious Eats City Guide Premiere: New York (How to Leave Here Pleasantly Full)
@Ed: I think most New Yorkers might be over the Shake Shack burger - am I alone here? There is an amazing burger down in FiDi at a hotel bar - I would definitely add it to the list - at The Libertine..
The 'New' Noilly Prat Vermouth Draws Fire
I just want to buy Noilly Prat dry vermouth! I use it for cooking, from soups to sauces to seafood saute.........but for now I can't buy any here in Arizona...........I hope soon
Ladyswiss
The 'New' Noilly Prat Vermouth Draws Fire
I "went long" on Noilly Pratt after reading Felten's article. I figure I could put off the inevitable for a while. I'm storing the stuff in a basement fridge and hoping to enjoy my standard martini for a few more years. My martini's are of the 1:5 ratio with a dash of orange bitters. I've seen them referred to as "Mayflower Martini" somewhere.
I will give the new Noilly a try, of course, and hopefully like it as much or better. Thanks for the post, Paul. Gives me hope that Felten may have overstated the "mess".
The 'New' Noilly Prat Vermouth Draws Fire
Just purchased 3 bottles of the old NP. Father always said, son you can never have enough ammo, K rations, or Noilly Pratt
The 'New' Noilly Prat Vermouth Draws Fire
Among the producers of French Vermouth, Noilly Prat has always been unique in the degree of wood/aging on it's vermouth. The product they introduced in the 1950's was much more akin to the French dry vermouth more prominent stateside pre-prohibition (when branding was far less prevalent than today), which was lighter, fresher and without the aging. Historically, other French producers referred to Noilly as of the Marseilles style (this I know working for the importer of Dolin). I suspect that with production/quality improvements over time, the differences between Noilly Dry and other French dry may be even more pronounced. But rather than pick one as an ideal of French Vermouth, we're all better off to enjoy the differences in style and application, just as many of us have embraced Vya or Antica. The new Noilly's oak and sherry notes may help draw in a new broader audience, and having more and further differentiated choices for us at the bar or home can only be welcomed.
The 'New' Noilly Prat Vermouth Draws Fire
I love a Martini made with Lillet Blanc instead of vermouth.
The 'New' Noilly Prat Vermouth Draws Fire
Try Martini Blanc on an ice cube with a lemon twist. Very refreshing aperitif, especially for those of us with a low tolerance for alcohol.
In Videos: Martha Stewart With Babies In Food-Inspired Halloween Costumes
Seriously...this creeps me out too much. The babies can't even sit up! I mean, I know they aren't at that age yet but still...it just seems extremely weird to me. I'm with CSBROWN on this one..it's not they they are dressed as food it's the fact they are laying on platters with garnishes!
weird...
Cook the Book: 'Fat'
Thank you for participating, and congratulations to our winners:
economyrice
natalie
raspberrypicker
mochihead
Mizbee
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Fat'
PIE CRUST. LOTS AND LOTS OF PIE CRUST.
Cook the Book: 'Fat'
A big honkin' salad with a ton of avocado slices, or my special tortilla soup, topped with sour cream and guac.
Cook the Book: 'Fat'
I do not have a fat phobia. I love veggies flavored with bacon - especially green beans or squash, pork chops fried in bacon grease, pie crust made with lard, LOTS of gravy, full flavor and full fat mac 'n cheese or au gratin potatoes, all kinds of bread eaten with good old butter, potatoes and onions fried in bacon grease, and I could go on for days. Paula Deen's recipes do my tastebuds good and make my tummy happy!!!
Thank you for the opportunity to participate in this giveaway!
Cook the Book: 'Fat'
definitely fried chicken!
Cook the Book: 'Fat'
I love fixing Chex Mix and butter is an important ingredient!
Cook the Book: 'Fat'
pie crust is great when made with fat
Cook the Book: 'Fat'
I make a wonderful Chicken Pot Pie..Can't make a crust without fat!
Cook the Book: 'Fat'
Fried potatoes and okra with lots of grease.
Cook the Book: 'Fat'
Hubby loves eggs scrambled in bacon grease.
Cook the Book: 'Fat'
Tomatoes with basil and feta, drizzled with olive oil.
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I must say that while in the US last year, the martinis I ordered and made with Noilly didn't taste quite as nice as the ones back here in Europe. The European Noilly makes the alcohol less intruisive and makes the overall nose of the gin and drinking it more pleasant because of the more floral characteristics it has.