Me cooking meat and her drinking wine.
The first time I ate authentic pho in S.F.
With eggs and hash browns.
Agree with the Brussel sprouts. No caps, damn iPad.
If I could learn to make an authentic baquette I'd be thrilled.
I buy the ice variety in single tall-boys at my neighborhood liquor store here in AZ. Two or three of these along with a pint of bourbon makes for a nice, hazy evening.
Black Label Burger at Minetta Tavern.
Brush them with butter and grill them medium rare for my family and friends. No temperature requests!
Joy of Cooking for the win!
I'll try it.
I'm Wusthof, Classic line, man myself and I love them. They're fantastic for my hands, which are large, so that may be a factor in the equation.
The Draper family picnic scene, litter and all.
I would mix cooked chorizo and jack cheese, stuff pablonos with it and make chilie rellanos. I love to make these with tempura batter.
I've got to try this one. Living in AZ this stuff is available in nearly all grocery sores, although I've never seen it in link form. I regularly use it to make breakfast burros and I love that orange grease dripping all over my hands!
I'm not drinking for awhile but I've got a couple of cans of PBR in the back of the fridge. I know, I'm fancy that way.
This article has me sincerely stupified. Until I read the article along with the comments I was certain that the only people who ate the FOF were musty smelling senior citizens. Accompanied by a small, weak coffee only and never after 4 PM. Could it be that the SE staff and many of the sites readers are really a secret faction of oldsters? This may be the AARP of the food blog world!
I find the negative comments as a good sign of sorts. I've found that in realms such as writing, that if everyone loves what you're doing, you're probably doing something wrong. This column evokes a visceral response in that the readers seem to absolutely love it or hate it, which promotes a heated dialogue at times.
There are many writers that I cherish which others absolutely can't stand. I feel this is as it should be. Did everybody love Celine? One example amongst many, many more. I, for one, look forward to this column each and every week.
I just make a strong pot of tea and pour it over ice. Works for me.
My instinct went with frys but a quick look at The American Heritage Dictionary proved my instinct wrong. It said it was fries. I also learned that a newly hatched fish is known as a fry.
Amazing burger at Joe's Farm Grill in Gilbert, AZ.
It was a fresh pasta with squid at Marcellino's in Scottsdale, AZ.
NOLA, Phx, AZ.
pasta w/ EVO, butter, capers, lemon and parm.