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From Sweets

Nashville, Tennessee: Gourmet Popsicles at Las Paletas

Love this place. The chocolate wasabi was a bit too wasabi for me, but just about everything else they make is incredible.

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Recent Posts

From Talk

Where to eat near I-25 (Trinidad/Colorado Springs/Denver)?

From Photograzing

Cook and Tell: Five Spice Elk Loin

From Photograzing

Cook & Tell: Roast Eye of Round

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Recent Polls

From Serious Eats: New York

palmsey answered "Frozen Custard" to Ice Cream, Gelato, or Frozen Custard?

From Slice

palmsey answered "No. Pizza über alles!" to Do you stop eating pizza when it's hot outside?

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Recent Comments

From Sweets

Nashville, Tennessee: Gourmet Popsicles at Las Paletas

Love this place. The chocolate wasabi was a bit too wasabi for me, but just about everything else they make is incredible.

From Talk

What to serve with St. Louis style smoked ribs??

Potato salad with a little truffle oil is pretty fantastic with ribs

From Recipes

Bread Baking: Olive, Rosemary, and Feta Loaf

I made this last night and it turned out great. It's incredibly aromatic coming out of the oven; the katamala olives in particular smell wonderful. The cold oven technique was interesting (and easy). My only complaint is that the crust was a little too thin for my taste - I assume that's related to baking cold in a dutch oven? I usually bake on a stone with a heated pan for steam.

Anyway, thanks for the recipe, it's pretty fantastic!

From Drinks

A Pint With: Doug Odell, Odell Brewing Company

We're as geographically close as Minnesota (closer here in the panhandle)...

From Drinks

A Pint With: Doug Odell, Odell Brewing Company

Unquestionably my favorite brewer - please distribute to Texas!

From Serious Eats

Cook the Book: The Good Stuff Cookbook

My current favorite burger is at The Porch in Dallas - looking forward to checking out Love Shack this weekend though :D

From Talk

Wine to serve with smoked brisket???

California Zinfandel also works well with BBQ

From Recipes

Dinner Tonight: Omelet with White Beans and Green Onions

After reading the comments I dried the beans as best as I could (I used canned Navy beans) and used high heat, which sent exploding beans flying around the kitchen. I turned down the heat and didn't really get the crispiness I was hoping for.

I tried again with the remaining half can and left them on the stove for a while (10-15 min maybe?) over pretty low heat (3), which worked great.

It seemed like the canned beans were a bit too soft, next time I think I'll start with dry beans and leave them a little more firm, which should help them hold together in the pan and brown nicely.

I really enjoyed the dish, thanks for posting!

From Talk

Master Cookbooks

The New Best Recipe (the America's Test Kitchen cookbook) is my favorite "encyclopedic" cookbook

From Recipes

Serious Salsa: Serrano Salsa Verde

Made this tonight - love it. Good amount of heat, great flavor - thanks!

From Talk

Summer reading and food: Anyone read these two or suggestions?

Seconding Heat and Ruhlman's "... of a Chef" books. Jaques Pepin's Apprentice: My Life in the Kitchen is also one of my favorites. For food writing in general (not memoirs), I love Steingarten's two books (The Man Who Ate Everything, It Must Have Been Something I Ate).

From Talk

chocolate chip cookies: the best

The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.

From Talk

Nashville Eats?

I believe Sunset Grill in Hillsboro Village has a cheaper late night menu (after 11?). Ru San's is not exclusive to Nashville but is cheap and fun.

From Talk

Weekend Cook and Tell: What's In Your Pantry?

I decided to finally cook some of the elk that's been in our freezer for months. It turned out pretty well!

http://chezpalmsey.wordpress.com/2009/05/12/cook-tell-five-spice-elk-loin/

From Talk

Weekend Cook and Tell: 'Off-cuts' of Meat

I too did the marinated roast eye of round suggested in the article. I made a little sauce with the marinade and roasting juices, which turned out great.

We had the sandwiches tonight with an apple horseradish spread and a bit of swiss - loved it.

http://chezpalmsey.wordpress.com/2009/05/05/roast-eye-of-round/

From Serious Eats

Behind the Scenes Look at Smith and Wollensky's Prime Rib

This was a lot of fun to read, thanks! So do you consider horseradish an offense to this steak? I'm sure it doesn't need it, but I love a little creamy horseradish with prime rib. I don't get the chance to eat beef of this quality often though - I've never had a USDA Prime prime rib.

Also, I think you're missing a closing bold tag somewhere.

From Talk

Need help with a corn crepe recipe from Symon/Ruhlman

I've made it, we had troubles with the crepes sticking to the pan - the ones we were able to get out in one piece were pretty fragile - if you figure it out let me know!

From Talk

West Tennessee : Not-to-miss BBQ?

Interstate BBQ in Memphis is really excellent

From Drinks

Cocktails and Spirits with Paul Clarke: Starting from Scratch with Scotch

Another vote for Laphroaig, but I would suggest starting out with Highland Park 12, which is a good all-around scotch and quite delicious.

See more comments by palmsey »

Recent Posts

From Talk

Where to eat near I-25 (Trinidad/Colorado Springs/Denver)?

From Photograzing

Cook and Tell: Five Spice Elk Loin

From Photograzing

Cook & Tell: Roast Eye of Round

See more posts by palmsey »

Recent Favorites

palmsey hasn't favorited a post yet.

Polls

From Serious Eats: New York

palmsey answered "Frozen Custard" to Ice Cream, Gelato, or Frozen Custard?

From Slice

palmsey answered "No. Pizza über alles!" to Do you stop eating pizza when it's hot outside?

See more polls by palmsey »

Quizzes

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