...more recent posts
A shout-out today for Bow and Arrow Gamay from Melissa Hamilton and Christopher Hirsheimer of Canal House.
looking at this boeuf bourguignonne recipe from craig claiborne and i'm wondering about cooking for 3-4 1/2 hours on 350. seems a little long for that temp, no?
recipe adapted here. same cooking times. also slightly worried about the douse with cognac and ignite part. probably i should just make pot roast.
(formerly of wd-50)
Cuban rum. Soon come.
making an R.M. Felts genuine Southampton country ham from Virginia this holiday season.
upscale dumplings at mimi cheng's in the wvillage.
I find it irritating to shop in conventional grocery stores in Houston. Perhaps most irritating is the food segregation. For example, at Kroger's, regular crackers for regular folks are on this aisle. Hippy crackers are way over here on another aisle. And Akmak, the best fucking crackers in the world, no where to be found. Heathens.
do you use a breadbox? Which one?
Does anybody have an opinion on what brand of coconut water I should be drinking? Recently fell into loving the stuff but not sure if there are differences between brands.
Monty Don fork to fork series now on you tube