I made a recipe that seemed like it would be delicious, and it just WASN'T. Has this ever happened to you? What recipes have you spent a bunch of time on that in the end bollixed you up? Here's a recounting of my annoying experience.
I am interested in making some kick-ass fried matzoh for a passover potluck next weekend. I have no idea how to make it though. So hopefully you can help!
I had pancakes made with kamut flour and they were really good. Does anyone know anything about cooking with kamut flour or have any recipes? Thanks!
I'm starting a "no white food" diet - eg, no sugar, white rice, white bread, booze, etc- and am looking for tasty ideas and recipes. I can still eat whole grain stuff and any complex carbs, just trying to cut out simple carbs for a few weeks. (You can see more details on my reasoning and plans here.) Thanks!
Not to be a hippie or anything, but all I can think of him when seeing him in these places is: is it worth the ginormous carbon footprint to fly around the world and make these videos? Seems a tad irresponsible.
Yeah, my name is Karen too and I was really confused by the headline at first, because I also love bacon. Yay
I totally felt the same way when I clicked through to the article only to find it was about FRANCIS Bacon. Gosh darn it.
London broil can be so delicious! Marinate it first. Put it in the broiler til medium rare. Slice against the grain as thinly as possible and it will be tender and delicious. The next day make a sandwich with the leftovers.
look at 101cookbooks.com- she has some good ones on there to choose from!
I'm kind of late on this but it is so exciting to learn more about people! For me: I'm Karen, age 31, born and raised in the wonderful food city of San Francisco, with 5 year stints in San Diego and Brooklyn. I was a pastry chef but I got sick of the lifestyle so I founded an
online t-shirt subscription company which makes cooking at home SO much more fun. I make a lot of mistakes when I cook which still surprises me. I write about food at off the (meat)hook and I really enjoy the good natured community of Serious Eaters- y'all are SO much less bitchy than chowhounders :) I love meat, and bacon. And butter, and salt.
Thank you all so much! I will have to figure out which of your methods I will pick, although let's be honest all of you saying "fry in butter" had me at "hello."
It's good to marinate meat in liquor- breaks it down and tenderizes it.
You don't want too much liquid or it will get icy. What did you have in mind?
The best thing to do where applicable is to infuse the cream/milk with a flavor, eg cinnamon sticks, vanilla beans, tea leaves, mint leaves, you get the idea. That will not affect the texture.
With liquor, be careful- you can add liquor but not too much- remember that liquor won't freeze, which is why you can put a bottle of vodka in the freezer and leave it there. So if you put too much liquor in, it will never freeze. E.g. if you make Bailey's or Kahlua ice cream or something.
Good luck and let us know what you end up making!
These videos are fantastic. My favorite is the second one. The scene in Norway makes me go weak in the knees. I wish the later scenes in the newest video were longer, they flip really fast toward the end. What a joy to watch all of them.
OMG, Matt went to Palau and danced with the stingerless jellyfish! That's always been one of my dreams. I liked Matt all the more after seeing that.
I didn't think hippie and debbie downer were synonymous!
kidding. but really, I thought this was a great representation of the human race, happiness, and when we get down to it...who doesn't love to dance?!
huh. i saw the video but didn't realize what it was for. not sure if that's a positive or a negative or neither.
I don't know why sites don't use the video from Vimeo. The quality is better, and if you actually visit the site you can see the HD version of it:
unless he was using a private jet, which i doubt he was, i don't think the carbon impact is that great.
I agree on all those things, but I really just wanted to point out that all three of Roundabout's theatres are in the theatre district. =)
John's is a good bet. Not the best coal-oven pizza in town, but very solid nonetheless. It's in a big space, too (an old church), so they will be able to fit a party of 26 easily. Virgil's would also work, though it will be more expensive. If they would be willing to try spicy Szechuan food Szechuan Gourmet is great, and it's on West 39th Street, so it's well located.
Simply amusing and irreverent. Unless, of course, I am missing something.
Barry Fig gave a recipe for Old Fashioned Eggs in A Bacon Drupal a few days ago, noting that it would be a great way to impress the ladies.
I wonder if he read this book.
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Website: http://www.offthemeathook.com
Location: san francisco
About: ex-pastry chef who loves eating and traveling above all else
Favorite foods: meat, bacon, pork, meat, bacon, butter, meat
Last bite on earth: ideally, a rare porterhouse from peter luger in brooklyn