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Dumpling,moo shu pork,scallion pancake.
Mac and cheese, I do wild mushroom or bacon/jalepeno or collard green and cauliflower.
@JulesK, I think the concern was because she's always lived in Seattle where goiter was a problem, but it was nice of Kenji to add that sections so I don't have to feel guilty anymore.
My nutrition professor grandmother guilt tripped me into using iodized salt again for health reasons. So it makes sense to use table salt in at least some regular applications to prevent thyroid problems. I use it for pasta water and early salting of vegetables in things where I know I'll fine tune it with more salt later, then use kosher salt for almost everything else.
Dan dan noodles or dumplings
I like the tubes of concentrated tomato paste which are easier to store in the fridge when you want to add a tablespoon to up the meaty tomato flavor.
Oxtails, red wine, mushroom risotto, profiteroles.
Robbie Burns night scotch dinner at Saloon featured a pretty amazing scotch egg with a crispy fried outside and a creamy yolk.
Back to the beginning- sachartorte.
Going to the Salt Lick in Driftwood for a first serious brisket experience in December.
The real trend has been that volume of beer drunk has been going down as people subsitute a smaller volume of better stuff for a higher volume of cheap stuff. So really what AB is trying to do is keep all of guys who drank Bud in their large state school frats within the Bud family when they turn 25 and want to demonstrate the fact that they are making money by buying something on a slightly higher shelf.
First time I had Pho with friends was pretty fantastic. The silliest SE asian food that happened was when my mom cooked with lemongrass three times a week for about 2 month straight when I was in high school.
I've been drinking a fair amount of sour beer recently, but kimchi quesadillas are delicious.
Chocolate truffles, long history in my family.
whole milk and a tablespoon of sugar
On a fried egg, cheddar cheese and habanero jam bagel sandwich
Dave Arnold's soup dumpling burger he made for Eater
The soup dumpling burger that Dave Arnold made for Eater.
Whole milk and a teaspoon of sugar
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