After upgrading my wine glasses from those fragile $2-3 a pop ones to Schott Zwiesel Tritan, I've decided that my dishware needs upgrading. I'm looking for standard bistro plates (i.e. round with a rim). Do any of you have some brand recommendations that I should check out?
just make sure they're all white. We use a mix from Crate & Barrell, Korin (Japanese specialty store), and Bernardaud for fancy.
My butcher has been trying to get me to try beef heart. Anybody have experience cooking/eating it? I generally don't like offal like liver so I'm worried it will taste like it, then again it is a muscle, not a toxin filter. Any good, teh heart?
Is he selling it pre-trimmed? I watched a couple youtube vids and it seems like kind of a PITA to get one ready to eat.
probably because you're using dried herbs that have been in your cabinet for too long. they all start to taste like dried grass. fresh oregano and marjoram are a little hard to tell apart (i think oregano is one of the few herbs that's better dried). but oregano and thyme are completely different beasts ...