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- linda 1-09-2016 1:20 pm [link] [1 ref] [1 comment]

Burrito Tunnel

- mark 1-03-2016 7:03 pm [link] [add a comment]

nice sean broch pimento cheese spread recipe via adman

- bill 12-30-2015 6:18 pm [link] [add a comment]

Braised short ribs from scratch is my goal for a holiday meal. Probably veal stock, depending on the recipe and what bones i can get. I hope there is a heavy pot for the braise. Also, i forgot to pack my knife sharpening stones. I was hoping to do a mass sharpening on all the nice but dull knives in the kitchen.
- mark 12-21-2015 3:17 pm [link] [11 comments]

rainbow grocery SF

- bill 12-16-2015 6:03 pm [link] [add a comment]

was looking forward to this little upscale takeout deli a few buildings down. now ill have to see if i can afford it. 

- dave 12-14-2015 3:13 pm [link] [add a comment]

The must beautiful schroom I have ever cooked....

- Skinny 12-13-2015 12:39 pm [link] [6 comments]

does anyone have an Indian cookbook to recommend or have an Indian cookbook author they love? anything here?

I know its a big country with many styles. choice guide and this is called "the best ever..." in the title and get confirming reviews.

- bill 12-12-2015 8:46 am [link] [add a comment]

Tualitin Chickpeas + Bok Choy +  Tail & Trotters Chile Verde Sausage

- Skinny 12-05-2015 11:38 pm [link] [add a comment]

i have no sense of what good ramen is but ive had mr. taka twice recently. second time was better. 

- dave 12-04-2015 6:50 pm [link] [6 comments]

Fucking classic....

- steve db 12-03-2015 11:07 am [link] [2 comments]

Boston butt pork shoulder, blade-in, braised in pork/chicken stock and Chimay ale with onions caramelized in pork fat, coriander, fennel seed, garlic.

- mark 12-02-2015 4:51 pm [link] [7 comments]

Raising, butchering and curing a pig, in pictures.

- mark 12-02-2015 3:56 pm [link] [add a comment]

I'm learning more about tea. For example, cut leaf tea gives up tannin more quickly than whole leaf tea. I've taken to brewing tea using a thermometer (about 180 F) and a timer (about 5 minutes) to try to establish a baseline from which to try variations. Should I get snooty with baristas if they don't know the temperature of the water used for tea?

- mark 12-02-2015 2:41 am [link] [3 comments]

New use for searzall: reheating leftover steak. Brie is optional.

- mark 12-01-2015 9:11 pm [link] [3 comments]

how did i not notice this place in the past 18 years? still 5 bucks for a chicken curry banh mi.

- dave 11-30-2015 3:56 pm [link] [4 refs] [add a comment]

Conventional vs. pastured chicken.

- mark 11-29-2015 11:46 pm [link] [add a comment]

team sport - Wylie D.

- bill 11-10-2015 5:00 pm [link] [1 ref] [1 comment]

homebrew ginger ale

- bill 11-09-2015 5:35 pm [link] [1 ref] [add a comment]