I'm driving from NY to LA in a couple of weeks. I don't want to stray too far off the route because I want to get there in about 5 days or so (if too tiring). Where and what should I not miss?
For New Year's I'm serving Belgian fries. Any sauce recipes (other than ketchup or mayo). I cant find recipes for the kinds of sauces served in the Belgian fries shops around nyc.
Oscar's Smokehouse burned down in September. Now where should I get my Xmas ham? Can't find any taste tests online for bone in artisan hams. Maybe Ed Levine could be persuaded to run a test?
What kind of ham have people used? She says a mild cure. I need more specific direction. Cook's illustrated uses a fresh ham for their version, but it seems like Nigella uses a cured one. Partially cooked? Fully cooked? She lists a 5-6 lb. boneless ham for the Ham in Cherry Coke in FEAST, and many web sources list the English "gammon joint" - which sounds bone-in to me. Anybody? Brand names, hints and success (failure) stories welcome.
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