I came across these a little while ago and bought them this afternoon:
I live in Nantes, France, and as far as I can tell these are only available in Brittany. I've tried the "marine" flavour; they're actually not too bad. They taste very slightly like raw oysters and a lot like plain salted chips.
I haven't tried the salted butter caramel ones yet... To be honest, I'm a little bit scared of them!
I have a set of frying pans that came from my girlfriend's grandmother's house in Brittany. I think they're made of steel but I can't really tell because there's some sort of black shiny coating on them that resembles enamel. Is there such thing as enameled steel? If so is there anything special to do to take care of them? It's possible that they could be quite old (>100 years), could there be any health risks associated with using them?
This is a bug that seems only to occur when I use the mobile version of the site.
I do a search for "X".
I get two pages (or whatever number of page >1) of results.
I click on the "2" in order to get the second page of results.
Instead of the second page, I get the search results for "Search"
The search box seems to see the word "Search", which is automatically filled in, as an actual query instead of an indication of the function of the box.
I quite often grind a bunch of meat for burgers and freeze the majority, already made into patties. I have a hand grinder so it's a bit of a pain in the ass to use, and it's a lot easier to do large batches.
It's handy to be able to pull a couple of patties out of the freezer and fry 'em up for a quick meal, without having to wait for them to defrost*, which leads to my question:
What's the best way to cook burgers from frozen?
*sometimes rapidity and convenience take precedence!
[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen...
Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle.