1. Sourdough Spaetzle 10 hours ago permalinkThe idea has been growing on the counter for about a month. It just took a different angle to see it in front of us. � 2. Two dogs. Chili and mustard. And a Lime Rickey. 31 minutes ago permalinkTwo delicious Sabrett-style, natural casing hotdogs with their special chilli, which is more like a spicy onion relish really. I like it with a bit of mustard and wash it down with a Lime Rickey (Lime soda with grenadine-not the same as a Shirley Temple; much better). Boulevard drinks is, without a doubt, the best hotdog restaurant in Jersey City. 3. Deep Fried Macaroni 31 minutes ago permalinkBalls of macaroni deep fried with a tasty tomatoe sauce. 4. Kellogg's Cereal Coupons 1 hour ago permalinkIt seems like Kellogg's (and General Mills) cereals are always on sale at one supermarket or another. Nut, you can get even more savings by printing coupons straight from the Kellogg's website. This month, there are quite a few coupons:... 5. Put the box next to the feet wow gold 5 hours ago permalinkFeng Li took the box to Kou Chiang and bowed "Please look, Your Majesty." Kou Chiang saw that the box was lined with red silk. The sword inside it had a very thin blade. The light it reflected flowed on its surface like water. He said "Excellent sword!" He took the hilt and lifted up the sword. The blade trembled slightly, almost as though he ...
6. Irish coffee 3 hours ago permalinkBelieve me, I have devoted many long hours to deciding the question, especially during a trip to Ireland in June. The best version of this classic I came across in my travels was in Gaynor's pub in the village of Leenaun in western Ireland, near Connemara National Park. The cozy bar was welcome sight after a day of cold, wet hiking along an ... 7. No worries at Woori 3 hours ago permalinkRestaurants don't have the lock on creating communal staff meals. Places like Woori Meat Shop make them, too. 8. The Session #33: Framing Beer 4 hours ago permalinkI have to admit, I’m a bit stumped as to how to approach this month’s Session: Framing Beer, hosted and suggested by Andy Couch. For better or worse, in everyday situations beer comes with a label. This label very really ‘frames’ the beer inside. The fact that the beer comes commercially-produced signals the presence of investment [
9. Tuscany vs. Provence 4 hours ago permalinkSorry, I’ve been neglecting Wandering Italy these last few days. It’s because I’m spending a week in Provence . Peter Mayle’s Provence, meaning the Luberon. This would be a good time to discuss the differences between the two regions, Tuscany and Provence, since they seem to be many people’s favorite regions in ... 10. Great Pie, Nice Coffee, Grumpy Wife 4 hours ago permalinkI cannot remember the last time I was this grumpy. In the making of this pie every possible thing that could go wrong, went wrong. From the pastry, to the oven, to the photography. I swore, I cursed, I cussed. Everyone that had ever upset me in my entire life copped it today. 11. Gai Choy / Mustard Cabbage 4 hours ago permalinkI have always thought of these as "Chinese" mustard greens, but it seems it is popular in several parts of the world and figures as an ingredient several different cuisines around the world. The leaves and seeds are both edible with the latter being made into mustard oil or just used as a spice for various dishes. While we have often enjoyed ... 12. Winner of the Michael Symon Cookbook 8 hours ago permalinkWinner of the Michael Symon cookbook, as you can see by the screen cap, is commenter #15. That’s Foodphotog. Congratulations, I’ll be contacting you soon to get your address. Thanks to everyone that participated. Winner of the Michael Symon Cookbook Some other posts you might enjoy: Michael Symon’s Live to Cook – Book Review ...
13. First Epi attempt 6 hours ago permalinkThis year I hope to make Pain de Campagne shaped as pain de epi for the Thanksgiving table. I did a run-through to practice the cuts.... The one in the middle fit on my baking stone, the other did not- so I cut that one in two. Next time I will make skinnier baguettes before cutting and will probably make 3. Little individual epi rolls would be ... 14. Simple Sourdoughs with Durum 6 hours ago permalinkI've become somewhat obsessed lately with Durum flour. It adds such a sweet, buttery flavor to the bread, which is good- because then I don't add butter when I have slice after slice of this bread! The boule on the left is the sourdough with durum. The loaf on the right is a vermont sourdough (a la Hammelman's formula). The scoring pattern didn' ... 15. Friday Night Photos: Cafe Trio in Salt Lake City 7 hours ago permalink
Kalyn
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Kalyn
Sometimes when I love a certain dish at a restaurant I'll order it over and over for years, until in my mind, that particular dish is something I *must* order there. At Cafe Trio (just ten blocks from my house in downtown Salt Lake) Rosemary Flatbread is the appetizer that defines the restaurant for me. Who wouldn't love to start a meal with ...
16. How to make the best yogurt...for real this time 7 hours ago permalinkI have recently gotten really into making my own yogurt again. A few years ago I was regularly making it with the little Donvier device, but I was never super happy with the results. Although everyone said homemade yogurt tasted... 17. Is IPhone App Store Pro-Hitler? 10 hours ago permalinkVerizon iPhone release coming in 2010. Fortune mag has a bunch of odd articles about Microsoft. I comment on them. Mein Kampf approved by App store. SSD’s now bricking up. Blamed on firmware. The Sun is in trouble with the EU now. Intuit-online killed. Flash once again under attack. Cell phone inventor does not like the current direction ...
18. Zubuchonwich a la Marketman! 9 hours ago permalinkI was messing around in the kitchen, trying to come up with a sandwich that was first delicious, and second, used lechon somehow. First I made a paksiw na lechon and shredded the meat and placed it in a pan de sal. It tasted great, but it looked pretty boring. I think if the paksiw were darker and I threw in some greens it might look more ... 19. Sourdough biscuit 9 hours ago permalinkContinuing the theme of using leftover starter: This morning I added 3 ounces each of flour and water to 3 ounces of starter. This evening I used 3 ounces to make a preferment for tommorow's bread. I retained 2 ounces of starter, fed it and put it in the refrigerator. The rest of the starter I mixed with Bisquick until I had a "drop biscuit" ... 20. Green Pizza... 9 hours ago permalink
Joe
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Culinary in the Desert
I was itching for tonight to come along so we'd be able to try out a new recipe for this evening's Friday Pizza Night. While the name, Green Pizza , certainly describes this pizza to a "T", I do have to admit it doesn't exactly get the taste buds juiced up. With that, it certainly made up for it taste wise! I fell back into my usual groove and ... |
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11/7/2009
3:54am
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