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Dinner Tonight: Braised Potatoes with Garlic
All About Braising is one of my favorite cookbooks, and I highly recommend it to everyone. The recipe does call for the peeled and bruised cloves of garlic to be added along with the potatoes. Molly Stevens's original recipe calls for two bay leaves torn in half to be tossed in with the taters and garlic, and her variation that includes rosemary omits the bay leaves and substitutes two sprigs tossed in and cooked with everything else. (That sounds better to me than having raw rosemary sprinkles. Maybe cooking the sprigs and then chopping up some of the leaves for garnish would be best?) Another of her variations is to use three tablespoons of butter instead of olive oil....sounds yummy. I'm not so sure about her suggestion to try substituting a cup of dry white wine for the cup of chicken stock, though.
Dinner Tonight: Grape and Feta Salad with Rosemary
"Sigh: feta could never be feted enough, in my opinion (unless it lasted long enough to become fetid..."
When it DOES become fetid...damn. I had some fancy feta that I left too long in the fridge with a slight opening in the cover that allowed some sort of rot to set in. It left a pleasantly pink covering on the cheese, but it had a truly horrid stink. I made the mistake of touching it; multiple handwashings became necessary...one just didn't cut it.
Sounds like a tasty salad, though!
Hops Shortage May Yield Beer That's Short in Flavor
As a big fan of aggressively-hopped beers, I hope that this problem works itself out soon. It looks like some of my favorites may have to go on hiatus until supplies get back to normal.
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For some up-to-date info on the Duke and Duchess (it's worse than you think):
http://www.dailyexpress.co.uk/posts/view/113232
Could lard be a less-porky substitute for salt pork?