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Things that are making you happy*******food and drink edition****** - Page 199

post #2971 of 3052
Every Friday at ~5pm I get a great email (serious) from a major metropolitan daily with a great wrap-up of the week in food. I suggest others sign up for it too.

Also, I saw fiddleheads for about $5 a pound the other day so I got some. Wow were they underwhelming. Don't know why people would pay $18 a pound for them.
post #2972 of 3052
Quote:
Originally Posted by edinatlanta View Post

Every Friday at ~5pm I get a great email (serious) from a major metropolitan daily with a great wrap-up of the week in food. I suggest others sign up for it too.
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post #2973 of 3052
Beaufort d'Alpage
post #2974 of 3052
AppleMark
post #2975 of 3052
My girlfriend went grocery shopping and bought a lime.

It's like I'm dating a Rockefeller.
post #2976 of 3052
http://jamesoff.net/site/fun/random-recipe-generator/

best recipe site ive ever seen.

A sample:

Spiced Poached Lard

Serves 4
You will need:
70ml soy sauce
90g lard
150ml apple sauce
140g raisins

Instructions:

pre-heat the oven to 210 C
eat the soy sauce
defrost the raisins
discard the raisins
fry the lard
heat the lard in the saucepan
lightly fry the lard
sauté the apple sauce
bake for 20 minutes and serve hot
post #2977 of 3052
Yannick Alleno is taking over at Ledoyen. Very interesting. Wonder what will happen to Le Squer (I think he's great)--hopefully he goes somewhere with a better staff.

http://www.lefigaro.fr/flash-actu/2014/05/16/97001-20140516FILWWW00423-info-le-figaro-yannick-alleno-chez-ledoyen.php
post #2978 of 3052
I just booked my reservation at L'Ambroisie for my trip to Paris next month.
post #2979 of 3052
Best pickles I have tasted.
AppleMark
post #2980 of 3052
I'll keep an eye out for those.

BBQ season is in full swing!
post #2981 of 3052

Mint, lemon and lime! I've been mixing this with bourbon a lot lately...Refreshing!

post #2982 of 3052
Why don't you just do that on your own?
post #2983 of 3052

Because it's easier, obviously.

post #2984 of 3052
Smoked some pork spare ribs with a baste of fish sauce/brown sugar/rice vinegar. Got the cookbook "Smoke and pickles", and it has been a game changer.
Best ribs i have ever cooked. Such an easy win.



Last weekend in PNW.
post #2985 of 3052
Quote:
Originally Posted by Vandalen View Post

Because it's easier, obviously.

Citrus and mint go bad.....
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