...more recent posts
I don't cook much steak and I'm not much of a Gordon Ramsay fan but have had good results with these instructions.
Is there a category of food called "resort food"? Seems like there ought to be. I've had questionable dining experiences at/near resorts in Kuaii, Costa Rica, Monterey, Tahoe. They seem to have a few things in common:
- very bland flavor profile, to avoid offending the palate of mid-America
- pointlessly long list of ingredients -- to impress?
- rich, calorie-laden preparation and/or large portions
- painfully inauthentic, Examples paella that's not paella, cuban sandwich that's not a cuban sandwich, fish taco that's not a proper fish taco, shrimp and grits with barely recognizible grits, tempura that looks like the fish from a really crappy preparation of fish 'n chips
The intent seems to be making food for that won't offend and will impress people who don't know much about food. With some places, there's the exra layer of not giving a shit because no one is going to be a repeat customer anyway.
nyc ramen crawl
10 in 24
bee aggressive
Ed's soy marinated chicken
"marinate it in a decent Japanese soy sauce (Yamasa) watered down a little or Japanese straight soba soup base (Tsuyu). Shirakiku is a good brand and available at the Jap. markets. Then saute in a combination of sesame oil and veg/light olive oil with some garlic, pepper and greens of choice (some really dense greens may need to be par-boiled a little first). Then add a little tsuyu. Serve on rice or add just cooked soba noodles to the pan in the end and salute a little more, making it kind of like a yaki-soba." I have a whole chicken soaking hlf way up in soy sauce with some water, chopped lemon grass, crushed garlic, grated ginger in the fridge. will flip a couple of thimes before cooking.
BYGGYZ now said to be opening "later this summer."
draft latte
wdfidi
my go to bbq chicken recipe is to take a parted whole chicken and marinate it in commercial italian salad dressing (paul newman) and grill it up. here they take it to stage two with a balsamic glaze and grated parm oven toasting.
just found this food site. its bountiful!
saffron safari to Lancaster Pa
ive found the easiest way to "use up" a surplus of eggs is to forget they are on the stove when you are hard boiling them.
pop-up egg cream