Cook the Book: Wine Bar Food
With a dry champagne, any type of roast or grilled meat. The crisp bite of champagne is for more than just dessert!
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The Ten Most Recent Comments By jd7979
Happy International No Diet Day!
There's a big difference between "loving your body thin or not" and "recognizing that we live in a nation with a serious obesity epidemic".
We should not be obsessed with all being Size 2 rails, but that doesn't give anyone the right to just pig out and endlessly expand.
Dinner Tonight: Spicy Southwest Mussels
Do they even have mussels in the southwest?
This still sounds delicious.
Top-Quality Drinks, Bargain-Rack Prices
I'll back up erichan on the Barefoot wines - at least their whites. Their Sauvignon Blanc is crisp and refreshing, a good summer evening beverage. The reds kinda lack complexity and flavor.
As for cheap liquor, it's always great to find a bargain. It always seemed pointless to buy top shelf if you're going to be mixing, not sipping. My lone exception is gin - cheap gin just plain frightens me. But there are myriad affordable & tasty whiskies and rums.
In Videos: How To Peel a Kiwi
This is good if you're needing slices for presentation purposes. (And new to me!)
But the easiest way to eat a kiwi is just to slice it in half and scoop it out with your spoon.
Cook the Book: Lidia's Italy
rib roast/ prime rib
nothing impresses people more than pulling an eight pound hunk of meat out of the oven and carving it up at the table
Serious Easter Artisanal Chocolate Egg Giveaway
HAM!
(pronounced "HAHMM" to emphasize how delicious it is)
More Golden Clog Award Fallout
Tyler's certainly not worthless, not like some of the bobbleheads on TVFN. But that website is extremely hilarious, lexophile. I've never seen a self-promotion website that was so vain for someone that's not a model.
Bourdain has also rescinded a LOT of his former hate for people like Emeril and Bobby Flay. Heck, even the oft-shamed Rocco di Spirito was able to take the whole Golden Clog thing for what it was - slightly drunken, humorous introspection & self-analysis.
Cook the Book: 'My Last Supper'
judging by the batch I made the other night, few things have the rich depth of a nice pot of beef bourguignon :-)
Responses to Comments by jd7979
Cook the Book: Wine Bar Food
OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE
Cook the Book: Wine Bar Food
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
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