Does limoncello count? Limoncello counts.
The mottling actually looked kind of pretty in person, but as others have pointed out, it was the combined effect of a) miserably high humidity - when I tempered the chocolate it had been raining for days - and b) sprinkling the fleur de del a smidge too soon. Liddabit's recipe is sound; this just happened to be my first attempt at making chocolate, ever. That said, taste wasn't compromised (the bourbon spike is especially nice) and the shells looked a little more turtle-like than they would have otherwise. Definitely recommend giving it a go!
Small, crunchy asian cucumbers.
Any burger involving Pat LaFrieda dry-aged beef; I'd settle for a Minetta Tavern Black Label.
A bubbling batch of rye bourbon caramel... using our beer thermometer.
Belly, belly, belly. Nothing goes straight to the brain like a good chunk of belly.
However served if expertly made, with a touch of soy and honey if not.
I'll be sharing Dorie Greenspan's Korova cookies, my knockout weapon of choice when it comes to spoiling the people I love.
I love the simplicity and lightness of a well-made Italian almond cake lightly kissed by castagno honey. And this oldie ain't bad: http://www.seriouseats.com/recipes/2008/05/italian-almond-cake-recipe.html.
Don't scoff, but I make a mean salad. Always improvised, never wimpy, and fierce enough to convert the formerly salad-averse.
I visited Tartine only once, several years ago, but the spicy, heady fragrance of the shop still lingers in my memory.
Food prepared with passion and dedication - towards the dish itself, for the people who will eat it, or both.
Heart of the Artichoke!
Torrisi for spirit and value.
Favorite solo meal: one fresh egg fried sunny-side up, yolk suggestively runny, sprinkled with fleur de sel and ground pepper, on whole-grain toast slathered with butter.
Rum bum bum bruummm.
The arrival of warmer weather prompts the departure of my insuppressible cravings for heavy, rich, carb-laden meals. I plant herbs and vegetables and indulge shamelessly in whims provoked by jubilant produce displays at farmers markets. I eat more lightly, more delightfully.
Dorie Greenspan, who inspired my first forays into baking and sweetly but firmly encouraged experimentation.
My roommates and I joined a CSA, try to buy local whenever possible, and set up a garden and composting system in our backyard. It just plain feels better to eat simply and grow one's own food.
I only have one to choose from, alas: curried braised vegetables. I've been meaning to tinker with chai recipes, though, and to experiment with full-on meals. This year!
I love Arirang's chicken kar-jeabe - no need to decide between kalguksu and sujebi!
I haven't ever tasted truffle proper, but my nose has been less than an inch away from a chunk the size of my fist.
Mm. It's been too long since I last dipped a sweet slice of su ji in soy sauce and sesame oil.
Sorry, but I'm going to be cheap and go the "wish for a million wishes" route: my dream culinary journey would involve a) the Ulterior Epicure acting as guide through every sense-melting experience he's written about, and b) intimate culinary training sessions with the person responsible for each dish. And then we'd all drown ourselves in flavor while making out with, like, everybody.
Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.
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