Not much to say other than I love to cook, garden and read.
Kenji, I am definitely making this. When I have SDS on hand I like to poach eggs in it. This would be similar but with a different flavor profile. You remember the funky sauce dmcavanagh used to tease me about, right?
Perfect combination that I had not thought of, and I happen to have sumac and fresh mint on hand. I just might add a bit of creme fraiche to it for a salad dressing. Thanks Kenji!
I often just use the little hand held OXO when I am not slicing a big quantity. What I happen to love it for, though, is camping. Nice thin slices of potato and onion in aluminum foil packets cook up well over the campfire and I just slice them right over the squares of foil.
Adam, you rock! I love your approach and I'm certainly not surprised at the results you're getting--you have a great deal of patience and a willingness to play around. Guess I'll have to head downstate at some point. Congrats!
Adam, I am so glad that you covered this wonderful program and Walter. He's such a positive force in this world. Kudos Walter!
Habanero and pickled Thai chile marinated cheese curds.
Hi CJ! Grr. Just got 14 inches of snow. I think my ramp dreams have been delayed.
I foresee some Aleppo chile making its way into this dish!
Well, I share mine with Miss Ellie, of course.
I can see doing that. I would doctor up the honey with a bit of Aleppo chile flakes and a squeeze of lemon juice or a dash of champagne vinegar. Think Mike's Hot Honey, but milder. Also, be picky on what honey you choose. I love orange blossom honey and a local Finger Lakes wild flower honey, but I'm not crazy about clover honey.
I am so happy that you enjoyed the cheeses from Wake Robin. I'm planning on scoring some Trillium for New Years--a guilty pleasure to indulge in before the resolutions begin. Happy Holidays SE!
Medium rare with blue cheese butter.
Freakin' A, I so have to do this. It will be the Black Friday brunch treat. Thanks!
My kids love mini pot pies. They also now love quiche. This might be something they could use themselves with pre-made pie dough, rolled out and ready to go with their favorite fillings. I bet it would also be awesome for quiche. My older son would probably be tempted to make deep dish extra cheesy pizza, too.
Sage, , shaved red onion or shallots, parm, and pistachios. Think the Rosa with sage instead rosemary.
I love cherry tomatoes on pizza. The above is one of my favorite combo's with or without tomato sauce.
Ice water, please! Growing up, though it was always ice cold milk.
Roosterfish in Watkins Glenn, NY or Middle Ages in Syracuse, NY. Empire Brewing is pretty good, too.
Brie, Aleppo veggie cream cheese, honey goat cheese, any kind of cheese really with a bit of spicy mustard, tuna or chicken salad. Oh, and cucumber on top of any creamy spreadable cheese. I love crackers.
Yes, I will detail your car, and redox's car. However, I am not tall enough to detail TXCraig1's big old red diesel pick up truck, so one must provide a stepping stool or a boost if I lose.
I will happily polish and buff away if someone (Craig) provides some great pizza!
Over on pizzamaking.com one of the members recommended this Neapolitan place, 5th Street Pub in Perrysburg, OH. You could also stop off at Lorenzo's in Oberlin, OH, which AK talked about over on Slice.
I'd have to agree with Adam on this one. There's a black stone thread on pizzamaking.com and the pictures of the pizzas people have been turning out are amazing.