I recently received a jar of Rose Salted Basil peanut spread from Spread the Restaurant. It's lovely, just way too salty for me to eat as is, which means I'm in dire need of a good recipe in which to use it. Unfortunately, I seem to be experiencing a major creative block. I'd LOVE to get some ideas from all you brilliant culinary geniuses. I'm thinking something vaguely North African-y or Persian-y, but I'm open to anything. Bring it on - and thanks in advance!
So ... has anybody tried that nyt chocolate chip cookie recipe yet? If so ... is it worth it? ;-)
My CSA just sent out an email saying that this year they will be offering a limited supply of duck eggs at the astonishing price of $6/dozen!!! (Yes, my CSA hasn't started yet - I live in the Great White North; we're still pretty much stuck on rhubarb and asparagus.) I've only been privileged to try duck eggs once in my life - they were drizzled with truffle oil and OMG, it was a life-altering experience.
However - what am I to do with lots of duck eggs? Sure, I could just get a half-dozen, but at that price I want to stock up, since lord knows if I'll ever be able to afford them again (especially if I am indeed doomed to a life of data entry, which at this point is looking ever-more likely)! I want to make sure that I showcase the flavor, without burying it (I tend to be a bit of a flavor-burier, mostly because a) I'm a spice addict, and b) I'm a one-pot meal queen). Of course, hard-boiled, fried, and scrambled are in the works, but I wanted to see what kinds of lovely ideas all of you might have as well!
I read the NYT article about Caravane, the camel milk cheese that's beginning to be imported to the US. Needless to say, as a dyed-in-wool cheese freak I'm desperate to try it. However, not living in NYC I'm unable to avail myself of the suppliers listed in the article. I checked each one's website to see if I could order it by mail, but alas I could not. Does anybody know how I might be able to get me summa dat? Thanks!
Hi all! I know that we mostly worship the Holy Duality of All Clad/Le Creuset around here :-), but I was curious to see if anybody else has any Le Gourmet Chef in their collection. As I wrote on the "Best. Gift. Ever." thread:
"My partner, who doesn't know Le Creuset from demi-glace, surprised me with a new stock pot for my birthday a few weeks ago. What makes it such a wonderful gift is that he knows absolutely nothing about food, and was terrified and intimidated about making the purchase. But he'd heard me whining about needing a new stock pot and not being able to afford one, and so, determined to procure a special gift for my birthday, he girded his loins and took the plunge. He ended up giving me a Le Gourmet Chef from the outlet at the Mall of America. He didn't know it when he gave it to me, but it's evidently a tri-ply All-Clad knock-off that is, as far as I can tell, just as good for a third of the price. It's been performing beautifully, and I'm in love. And my man, who was all white-knuckle terror that he might have messed up when he gave me the gift (even though I would, of course, have said that I loved whatever he got me), is thrilled."
Since it's always nice for the impoverished amongst us to have affordable options for effective cookware, I wanted to see what the rest of y'all's experience with this admittedly less-than-trust-inducingly-named line has been. Comments?
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