The key to Cornell chicken is cooking it on a pit high above the coals. The smoke from the drippings is what makes it so good. You won't get that with an indirect fire. It should take at least 3 hours to cook.
OK, that was useless. Of course it doesn't matter if you boil water and pour it into a preheated French press in a reasonable amount of time. It does matter when selecting a drip machine - most are not hot enough.
Sweet Potato Pie
Oatmeal, basmati or jasmine rice, grilled cheese, coffee fresh out of the grinder, egg over easy in butter, beef straight out of the grinder, warm yogurt after a 9 hour fermentation, a red pepper roasted on the coals in the woodstove,roast chicken, baguettes on the cooling rack, what? ahhhh! The cat just took a crap didn't cover it! Way to go Eddie, you've ruined everything.
Buckingham Palace from Culinary Teas.
That was supposed to be "walking".
Twiglets.
E. coli in the meat.
The last time I drank to much wine with dinner, I left my car at the restaurant and took a bus. At least I made it home safely, which is amazing considering I had never driven a bus before. I did take out a couple of shrubs at the end of my driveway, though.
@blizcheetah: You're 8 times more likely to die waking drunk than you are driving drunk.
My wife had a bloody mary around noonish. I made crepes with roasted asparagus, smoked cheddar and fried egg for brunch. For dinner, I grilled a prime NY strip low and slow in the Weber to 110F, grilled it on a screaming hibachi to 115F and basted it in a hot skillet with beef fat and shallot butter to 120F. Served it with crab legs, creamed spinach and buttermilk cheddar twice baked potatoes.
I like a well-made version of the classic supermarket deli style. Same goes for macaroni salad and coleslaw.
@bronxelf & cyberroo: If you two are picking up the check, I'd be happy to go out to dinner with you any time.
2-1-1 chuck-brisket-shortrib smashed in a stainless skillet with American, L.T.O. and mustard on a Martin's potato roll.
I use a wire mesh strainer.
I can make a pizza disappear.
Battenkill is my local milk. It's a lot cheaper here. Try making mozzarella or yogurt with their non-homogenized milk - huge difference. I always use their cream to make butter, creme fraiche and ice cream.
@scalfin: Don't go to Philadelphia. It's a weird place.
Fish tacos
It's probably fine. Drink it. If it tastes ok, it is ok.
My family did a pot-luck over the holidays last year. Everyone hit it out of the park. We feasted.
Clifton Park restaurants are generally the butt of jokes. Shalimar is well regarded for Indian.
That, and people who can't spell peeve.
Sorry, I couldn't contain myself.
Quan.SKU:Description:Price:
_________________________________________
2 5 lb All Trumps: UNBLEACHED 5 lb $7.90
2 5 lb Caputo: Pizza Flour - 5 lb $9.90
1 #10 Saporito Pizza Sauce with Basil $5.79
1 Ezzo Pepperoni Stick $7.99
1 #10 Full Red: Pizza Sauce & Basil $4.99
1 7 lb Grande: Whole Milk Mozzarella $28.95
WTF?
I'll be heading down to Cape May in a couple of weeks. Anybody have recommendations for breakfast off the Garden State Parkway?
Why am I getting double posts from my android?
Even the low sodium broths will make a dish too salty when they're reduced. Is there a decent brand out there that doesn't add salt?
It says "To win, just answer this in the comments below: What's your favorite cut of steak?"
So far, there's close to 1000 winners. And I'm one of them!
mmmm... steak.
Thursday 7/29 is National Lasagna Day. Who's cooking?
I'm planning a Lasagne di Carnevale. Since it's a weeknight, I'm going to start prepping early. I'm making the sauce, mozzarella, and ricotta tonight. Tomorrow, I'll make the pasta, meatballs, and sausage and assemble it. On Thursday, all I'll have to do is pop it in the oven after work.
We had a pretty good flush of morels at my house this past weekend. I usually like to have them in an omelet, but I found them after breakfast. I sauteed the first batch in butter with a little s&p. I did another with shallots and a veloute and finished it with some chopped parsley and a drizzle of cream (the really thick stuff at the top of a fresh bottle).
Anybody have some good wild mushroom recipes?
Am I the only one who looks at the Serious Eats Mouth logo and sees a chicken?
It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle. More
These hot peppers are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa. The other nice thing about this recipe is that it comes together in about half-hour. More
The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More
Frozen pizza. When you do resort to it, do you eat it as is or do you doctor it up with your own toppings? » More
Wings at Hooters in Atlanta.