I can't seem to find a website, but Pleasant Valley Farms in Puyallup, WA does foie gras as well. I believe it's a pretty new operation, at least w/the foie. We tasted some in class (I go to Seattle Culinary Academy) a couple of weeks ago, and it was crazy delicious. Of course, it's the only foie I've eaten to date, so I have no comparison. ;)
I work at an Italian restaurant, and we have a few good beers on tap, and then Peroni in the bottles. It's the cheap beer of our restaurant, and these are definitely the ones getting passed down the line on a hot night.
THIS IS SO EXCITING! :D
You guys should really check out Parfait Ice Cream in Seattle. While the flavors aren't as adventurous, the ones they choose to make are really solid and well executed. I believe they're doing online ordering and pint-shipping now, too...
When the bubbles are big enough for me to be able to distinguish one from another...I know the foam will not be the velvety heaven I'm always hoping for.
Sweet! I've been *shown* how to do this, but not with such detailed instruction and explanation of the steps! Thank you! Imma try this out today when I get to work. :)
Don't forget the chocolate covered & candy coated malt ball eggs!
Reese's eggs are definitely my favorite, though. And I really do think the ratio of peanut butter : chocolate is better than the regular cup. But which end does one start from? The skinny top or the fat bottom?
I consider myself very lucky to live in a good pizza delivery zone. I spent a good chunk of my early adulthood eating Pizza Hut & Domino's (I worked at PH and my best friend's boyfriend worked at D's), and I hope I'm done with it. Pagliacci is my preferred Seattle pizza chain, and the closest location is a 3 min drive away. :)
It makes me happy that someone has written about this so in-depth.
Well, that explains why I couldn't handle Nutella as much here as I did abroad...I thought it was just that my teeth had become more sensitive to sugar... :(
When does one add the milk...?
Who's always giving Strong Bad a hand? ...The Cheat, The Cheat... Who's always messin' up Homestar's plans? ...The Cheat, The Cheat... Who's gonna start a rock 'n' roll band? ...The Cheat, The Cheat... Who's "Making out with Marzipan"? ...The Cheat, The Cheat...
The Rhuby sounds like all my hopes and dreams...bottled. Trying that ASAP!
The Honey Moon is my go-to wine, when I want something under 10 bucks. It turned me on to the viognier grape, and I'm a fan for life, I think.
That sounds like one of the Best Things (let alone Beers) EVER.
Eggs, bacon, and the Pioneer Woman's cinnamon rolls. We usually have the ones from a can, so this was a delicious step up this year! ;)
A salad spinner, a potato ricer, and a shiny sexy food scale!
Well...besides bacon...I'd say guanciale! The first time I had it, it was on a pizza. It was a magical substance that had the texture of poultry meat, but the glorious taste of bacon.
In slices so thin, they melt on your tongue.
And thank YOU, good sir!
I'm with marchpane. At first, that's what I thought this post was going to be, lol. Of course...the multi-part food lab answers series was prett damn thorough...and I'd guess that Kenji has his own stuff to be doing the day before Thanksgiving.
I'm with @hcfoo22...won't some flavor leach out into the water?
Yes! The pumpkins totally trump the corn at my house!
I try to find a use...*usually*. I see it as a challenge and might even make something up to experiment.
Sometimes, though, I get distracted by stuff and forget about it anyway. Especially if it's something that gets shoved in the fridge one day, and the next day someone goes grocery shopping and shoves more stuff in front of it...
The average pizza eater probably wouldn't notice or care enough...but there would definitely be some people unfamiliar with WFO pizzas who would be taken aback (and/or grossed out) by the inevitable sogginess, which would most likely result in a lost customer. In the end, it's up to the individual pizzeria. If they think their crust can stand up to a 10-20 min delivery, and they're not worried about a few lost customers in exchange for a few new ones, they should go for it. I, personally, would not (under normal circumstances, at least) order a WFO pizza for delivery, and would only order it as takeout if I were just bringing it to the park across the street.