to all the disagreers:
* dining out is not an optimization technique.
* instagramming your food: you just paid for it, you didn't make it
* top ten lists are someone else's opinion. have an opinion of your own.
* don't go to restaurants to impress others
* almost all online reviewers have very different taste buds than you do
is there a pale ale for people that don't like IPAs?
i'd really like a zojirushi rice cooker comparison! (though, i don't think the results will be any different)
i haven't used other carnaroli rice, but yes, this is only stuff i ever want to use. even in soups and haphazardly cooked, the rice keeps its bite and shape, while extending its starch to thicken.
don't add baking soda if you want a better consistency... onion, fat and water is all you really need
in anticipation of this recipe, i have already started plans for a waffle pizza/gauffre liege party. three different waffle irons - we'll tell you which waffle iron works best!
when is waffle pizza happening? I MUST KNOW!!!
so what you're saying is... if i want ice cubes immediately, i should boil it first and THEN put it in the freezer?
the kewpie baby looks like chuck liddell
protein is 4kcal/g - 25g of chicken breast contains some water, so as a whole, it contains less than 4k/g.
people who are on diets like paleo or keto think drinking alcohol is OK for dietary purposes as long as it's not mixed with sugar, as sugar alcohols and sugar sugars are processed in different ways.
thanks for the added insight!
robyn - if you haven't had the hot garlic calbee shrimp ships, drop whatever you are doing and go get a bag.
kenji! i want this attachment pretty bad, HOWEVER the major caveat is cleaning. what's cleaning one of these puppies like?
no dishwasher, no wife.
being korean, i've started experimenting with kimchi ferment cultures... takes a long long time to get that kimchi flavor out of your yeast culture though...
side note: boudin (last place finisher) uses a culture that's been alive over 200 years!
mongo - outerlands uses the tartine recipe, though the bulk fermentation is done differently and is baked in a pan, rather than a freeform loaf.
that said, the tartine method laid out in their bread book is excellent. but be prepared to lose sleep obsessing over perfecting the recipe like many have.
citizen cake, popular? that's news to me...
why is the marketing department dictating the menu? this is insanity!
the part of the pig that turns vegetables into bacon. absolutely.
what about the most obvious? beans that cafes actually use!
benkyodo's very best offering is the fresh strawberry mochi - a seasonal treat made from a sweetened lima bean paste and sections of strawberries.
though an Age, still warm and crisp from the fryer, gives the berry-filled confection a run for its money.
not to alarm anyone, but in my experience, a chewy macaron means that it's old - all the moisture from the filling has leeched into the shell, wetting the meringue and un-crispening the shell.
but i have no idea what their recipe is, so... grain of salt.
i thought you were asking for help regarding an inner conflict with eating meat. thank goodness.
my tip: buy a freakin sous vide machine.
it's... just a stickless cake pop
no one has linked increase in celiac's disease due to increase of wheat and gluten in our diets?
ramen noodles and the flavor pouch crumbled up inside the bag.
tiramisu from the defunct antica trattoria in sf
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