this page has me wishing tonight's dinner is 2 pounds of steak
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FOOD!
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NYT food critic Pete Wells reviews Guy Fieri's Guy's American Kitchen and Bar in Times Square.
business probably won't skip a beat...
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I woke up this morning realizing I was a day too late to start the bouchon quiche Lorraine for brunch.
Adding some confit onions, and using good bacon takes an entirely serviceable but pedestrian quiche recipe like the good housekeeping one up all the way to memorable...
And it's so much easier too.Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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Here is "the" pizza page that I want to share, it takes up alot of different information...enjoy
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Originally posted by lalilulelo View Postif you're ever in Seattle by the UW campus, this is the spot. cash only, open till 3am. family came from Jordan and opened this spot up. Used to go there every night.
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Anyone have any leads on tracking down Mangalitsa ham, specifically around northern California? I read that a butchery in Berkeley had a Mangalitsa pig a few years ago and PIGG at Umamicatessen in LA recently had it on their menu, but I can't seem to find it anymore. I've been looking to try this for a while and I've been seeing it pop up on menus here and there, but nothing around the Bay Area. Thanks in advance!
On another note, I just read about this online store that imports food from Spain, including Galician seafood. http://www.tienda.com/food/index.html Excited to try this out for a night of tapas! They have barnacles and langoustines, but they're $$$. I'll stick w/ some razor clams, octopus, and then grill some Santa Barabara spot prawns w/ olive oil, and add a little lemon juice and maldon salt. And some good bread, sherry, and albariño for a nice Spring evening. If anyone has any good tapas recipes they'd like to share, that'd be much appreciated!
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Originally posted by Philipppp View PostHere is "the" pizza page that I want to share, it takes up alot of different information...enjoy
http://www.varasanos.com/PizzaRecipe.htm
speaking of recipes, I read through Ferran Adria's Family Meal, and it was one of the most disappointing cookbooks I've ever read, like a bad joke."AVANT GUARDE HIGHEST FASHION. NOW NOW this is it people, these are the brands no one fucking knows and people are like WTF. they do everything by hand in their freaking secret basement and shit."
STYLEZEITGEIST MAGAZINE | BLOG
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Originally posted by lowrey View Postspeaking of recipes, I read through Ferran Adria's Family Meal, and it was one of the most disappointing cookbooks I've ever read, like a bad joke.Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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Lowrey glad you liked it and Becoming-Intense that salame piccolino looks delicious.
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Originally posted by theetruscan View PostI've cooked a few things from there. They're fine. But, yeah, not really great. It's sort of an overly ornate weekday cookbook.
while on the topic of books, Ad-hoc at Home is one that I've really enjoyed, this is proper high quality home cooking imo. So far I tried a couple of things which were great, for example this herb crusted lamb. I used the same glaze and crust on a pork tenderloin and it turned out great. I got a couple of dozen other things bookmarked from the book"AVANT GUARDE HIGHEST FASHION. NOW NOW this is it people, these are the brands no one fucking knows and people are like WTF. they do everything by hand in their freaking secret basement and shit."
STYLEZEITGEIST MAGAZINE | BLOG
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