Interesting. If I were served pork like that in a restaurant I'd send it back for being raw.
Agreed. It really takes away from the review to see that. I want to know what you actually think is worth the money when you have to walk into a store and buy it, not when it just appears for you.
Any thoughts on calculating nutrition info on the fried tofu? I'd love to figure out if these can be a nightly food or a monthly one.
I hope that two handed good cradle shot is framed and on the wall in your home.
Does this taste better than the dulce de leche that already comes in a can right next to the sweetened condensed milk?
I'd love more info about making vegan dishes ahead of time and freezing them. I'm pretty good at figuring out which meat dishes are well suited to be made in a big batch and frozen, but out of my depths with a lot of your vegan recipes. (Mapo tofu, for example, sounds amazing, but cooking for one a lot of effort to put it into regular rotation if I can't do some level of saving for later/prep in advance.)
I never understand the complaint that tenderloin lacks flavor. I find the fatty-ness of prime rib really off putting and appreciate the beefy flavor of tenderloin more because there isn't all of that fat to cut off and leave behind.
I would be excited to see Cheerwine on a menu, and I might even order it one time, but I doubt it would be a big seller There's a big difference between regional products I'm excited exist and might try when I'm in their home and stuff I'll actually routinely pay money for at a restaurant.
We've always pulled the turkey and served the first course while it rests, then carved and served immediately. So most people are seated and out of the way and other dishes can be moved to the table to make room.
By holding the turkey you're essentially just serving leftover reheated turkey which just isn't awesome on it's own.
We always bake the cheese into the crust!
Toblerone? Not a Halloween candy at all! And where are Milk Duds?
I can't believe that you actually keep your other guests waiting and let the food get over cooked on account of one late-comer! Fix him a plate to microwave when he gets there and start eating.
I honestly couldn't handle the restaurant thing at all, so I'd make latefriend someone I meet for drinks, during the day, in a neighborhood I'm happy to spend an hour wandering around.
Genius. I'm curious if you tried any varieties with tofu?
I ate this all the time growing up in NJ but never gave it any sort of name beyond pasta with meat sauce.
I didn't see anything particularly mean spirited! He's found the positives in everyone- even the coke addict who cycles in and out of employment.
I love the penny decoration on the bar!
I would skip the Thermapen, cast iron pan, immersion blender, and bench scraper (because I don't own any of these) and include a cheese grater, small pot, small frying pan, toaster, and cutting board.
This looks fabulous! And might I suggest purse hooks under that gorgeous bar? They make such a positive impact on using the space.
I'm surprised to not read a mention of local local producers. I know I'm spoiled, but in northern nj all of my supermarkets carry fresh mozz made in store same day, often same hour, not to mention deli options.
To me, this is the same as bringing your own Heinz, I Can't Believe It's Not Butter, and jarred salad dressing. Really rude. This is not something polite people do. I would be embarrassed to eat with you.
You wanted to leave selection of lighting to the electrician? I'm surprise you didn't hire an interior designer to make those decisions if you weren't interested in doing the work.
If I'm going to have to scroll past ads for the latest greatest fungus to kill belly fat or some such to comment on food blogs, then heck yes cookbooks have a place in my life! There are some I read to be transported (Roast Chicken and other stories comes to mind) and others I read to figure out what to cook next week (deb's of course and Simple Fresh Southern).
This is just a really boring recipe that's been done a dozen times. No explanation for why adding dulce de leche makes sense, what the advantage of making the cake in a food processor is, nothing to add.
@ananonnie I've made Deb's cake several times and get plenty of graham flavor.
This is a more fussy version with no justification for the fuss.
Not exactly a ground breaking idea here. Smitten Kitchen's been making one for years, see also: http://sweets.seriouseats.com/2013/09/bake-the-book-smores-cake.html
I miss this site having content instead of lists of 8 best this and 10 things we ate that.
Srsly? It's only a week long feature of grain salads and you need to resort to calling pasta a grain? Why not just throw in a panzanella and call it a day?