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quick pickling

- dave 8-19-2015 11:17 pm [link] [add a comment]

When you take a sip, of Cruze Farm's buttermilk, you understand why it kept the farm alive. You can taste the butter and the milk; the thick creaminess lingers on your lips. It's a little tangy. A little sweet. It's not sour. It also has the necessary acidity to make real buttermilk biscuits—it's the whole reason the lauded Southern staple came to be. The lactic acid in buttermilk—the same thing that gives it that tang—is also what makes for truly tender biscuits, breaking down the gluten in the flour. It also contributes to the leavening effect of baking soda, producing tiny bubbles of carbon dioxide that puff up the biscuits sky-high. You know how vinegar and baking soda together will explode? It's the same effect, except in miniature. And much more delicious.

- dave 8-19-2015 9:34 pm [link] [add a comment]

raspberry bars. yes, please.

- dave 8-19-2015 4:25 pm [link] [add a comment]

takeout style cold sesame noodles

- bill 8-10-2015 4:48 pm [link] [6 comments]

matzoh, matzoh, man.

- dave 8-07-2015 8:49 pm [link] [add a comment]

rosemary, peach and tomato chutney (peaches coming in strong now)

- bill 8-03-2015 3:38 pm [link] [1 comment]

bang zoom

- dave 8-03-2015 2:16 pm [link] [3 comments]

- linda 7-31-2015 11:00 pm [link] [add a comment]

florida pepper vinegar thread

- bill 7-24-2015 8:51 pm [link] [add a comment]

new orleans style red beans and rice, serves 10.

- bill 7-17-2015 4:21 pm [link] [add a comment]



- mark 7-13-2015 2:06 pm [link] [1 ref] [add a comment]

chicken 19 ways

- bill 7-12-2015 12:33 pm [link] [add a comment]

I don't cook much steak and I'm not much of a Gordon Ramsay fan but have had good results with these instructions.
- steve 7-11-2015 10:48 pm [link] [1 ref] [add a comment]

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.

- mark 7-09-2015 4:32 pm [link] [2 comments]

nyc ramen crawl
10 in 24

- bill 7-01-2015 2:55 pm [link] [1 ref] [add a comment]

bee aggressive

- dave 6-26-2015 1:39 pm [link] [1 ref] [add a comment]

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.

- bill 6-26-2015 11:47 am [link] [1 ref] [2 comments]

the slow scramble

- bill 6-25-2015 11:48 am [link] [2 refs] [2 comments]

sugar mint

- bill 6-23-2015 10:17 pm [link] [1 ref] [add a comment]