Wage slave by day, passionate lover of food and the food process by night. Aspiring writer.
Hangar steak intrigues me. I've only been able to find it twice, and I'd love to do more with it. Also, ribeye cap.
I grew up in Texas, and the way that I explain Tex-Mex to my Californian husband is that Tex-Mex tends to use lots more beef. "Real" Mexican (please note the quotes) is far more chicken and pork, with goat or lamb as the red meat option. North Texas Tex-Mex is totally different from San Antonio Tex-Mex, which is different from El Paso or Odessa or Amarillo Tex-Mex. It's almost on the level of the wine regions of France.
Now I want some cabrito asada, darn it.
Any feedback on regular vs Belgian waffle irons?
Looks like the Seattle-area Uwajimaya stores carry them. Like I needed another excuse to go up to the International District....
Reminds me of when I made a pressed muffaletta. Delicious!
I made my husband's mother's sonewhat dubious recipe for chicken Dijon for his birthday. He was in tears of joy.
Prime rib, of course.
Choice ribeye grilled to medium rare over applewood or mesquite and finished with garlic butter.
I've never truly had one - Seattle is sadly lacking - but I have a deep and occasionally disturbing love for corned beef and pastrami in all their beefy glory.
I've been given a pair of lovely fresh ducks that will meet their demise the Saturday before Thanksgiving; would you recommend doing this with duck breast as well, or would the extra subcutaneous fat just cause it to explode?
Made this last year- fantastic! Worth it for the shallot oil alone, as well as being absolutely delicious.
I need tips on making savory mousses and terrines. Mine never seem to have the right consistency.
Made this last night using soft cider (because my local Safeway is made of fail). Added a touch of cider vinegar to balance out the sweetness, but an interesting recipe nonetheless. We'll be trying the braise and sauce with pork next time.
Wonder how this dressing would go with Ruhlman's pork belly Caesar salad?
Its not so much a recipe as the best secret I learned from my favorite Thai restaurant....crispy fried shallots in the Thai spring rolls. I *dream* of Thai Pavilion food!
Absolutely anything from Wagner's Bakery in Olympia, WA, but most of all their cinnamon swirl bread.
Mead or hard cider, no question.
Knives, teakettle, medium cutting board, pepper mill/salt cellar, one medium pot w/lid, my heavy skillet, silicone spatula, my indestructible cookie sheet, one pancake/fish turner.
That's basically my camping pack list, too. All fits nicely into an apple crate or medium Rubbermaid bin.
Cups/plates/silverware are packed separately.
Gaah, just saw that. Don't mind me, too much blood in my caffiene system today.
I take it the Android version is still in the works? No iZombies in my house!
The first law of pizzadynamics states that "any comestible enrobed in the pulverized fruiting body of the Solanum lycopersicum and the coagulated proteins and fat excreted by the mammary glands of Bos primigenius and thusly exposed to a thermal energy system powerful enough to instigate the early stages of the Maillard reaction shall be declared as delicious."
In layman's terms, it basically states that "pizza, in all its forms, is good s%&t."
Just showed this to my friend who is both a pizza addict and a broke physics student. Surely greatness will come of this.
The original Mountain Dew Pitch Black. It was Concord grape flavored with some serious grape-y flavor - I'd almost swear it was carbonated Welch's with a little extra sugar and caffeine. It was DELICIOUS...and I HATE soda of almost any kind.
They came out with a Pitch Black II with added "sour" flavor and it was repulsive. I may give this one a shot, as I am a gamer after all.
For the Horde!
Ivar's clam chowder on the side of halibut and chips. The chips are nothing special, but dat halibut...
Bastard carbonara (without bacon, sigh) cooked in a tea kettle that was big enough to boil a couple eggs and a handful of pasta. Took just long enough to soft-boil the eggs and cook the egg noodles.
Then I managed to make friends with some of the cooks in the residence hall cafeteria and became the grateful recipient of random leftovers.
Beyond that, I lived on quad-shot Irish Cream iced mochas (yay university-money and living in the Pac NW) until one night I woke up, thinking there was an earthquake because the bed was shaking so hard, and realized it was the caffeine that was making ME shake so hard I was moving the bed!
Noc Noc, before it got infested with hipsters and got their lease broken. Best Black Opals in town and fantastic regulars.