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Anyone know if you could lower the boiling time and finish them in the broth? I guess you would need to know how hearty those skins are when messed with a bit.

I might try to blanch them for 15 seconds, and then add them to the pan with the butter and sage to brown the edge slightly before pouring in the broth to finish 'em.

@resolutejc just take one of the templates above, but use some dark sesame oil, a little miso paste, some grated (or even squeezy-tube) ginger, and some rice vinegar.. some honey can emulsify instead of mustard, but the miso will help that too. just have fun!

This place is very very close to where my wife grew up. The first time I visited (met the family, etc.) we stopped there on the way to the airport to go home, and I made some comment that it was somewhat like soft serve. I almost got kicked out of the car, and the family!

The custard shops around that area are an institution, with the "daily flavors", the buttered burgers and the fanatical fanbase. It's quite amazing!

It's a common drink, but it's also a slur. See here:
http://en.wikipedia.org/wiki/Irish_Car_Bomb#Criticism

I am kinda in love with blanching my broccoli/broccolini before having a fun time with a stir fry. I only do it with things that are hitting some kind of hot pan, not oven roasting.

Personally I just use my biggest slotted spoon to move the veggies into the ice bath, so I don't have to futz with steamer baskets or anything. I work quickly, swish them around for a bit in the bath, and then pour in more cold water (overflowingly so) to compensate for any temp jump from the hot veggies.

I've got to disagree on the total sourness of a kumquat. When they're perfect, the outer rind (which you eat as a whole with the fruit) is sweet and the inside is tart. The right combination yields this perfect balance in a bite.

The cream alone is 200 calories and 20 grams fat, PER serving. Any opinions on lightening this up? Will I lose anything going to half and half? Plain yogurt?

How would you swap in other ground meats (or sausages) if you don't like ground beef? I'm not averse to using a combination, either.

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http://saucyandbossy.wordpress.com

My wife and I came across some beatiful speck at Russo's market in Watertown, MA last weekend, and I put it to good use, wrapping it around some chicken and pan-searing it to crispness. I posted the recipe here!