I remember the first time I tried Pimms: I was visiting my father in Scotland during summer break and he let me try a "Pimm's and Lemonade"... it was so unusual (made with sliced cucumber and fruit...
My brother-in-law has the Vinturi Essential Wine Aerator (shown above), and I don't know if it makes the wine taste much better, but he has fun using it... and we love listening to the "sucking fil...
I remember when Jamie made this on his show (Naked Chef) and I tried it soon after. It was AWESOME.
The recipe is on page 183 of his book, "Happy Days with the Naked Chef".
I keep her quote on my home page...
“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is t...
For stir-fry, especially with spicy seafood, I always serve Bonny Doon "Pacific Rim" Dry Riesling. It's fruity but the acidity really helps cut through fried (or stir-fried) foods. And it's only $10!
I first drank Joel Gott's Zinfandel at Animal Restaurant (In L.A.) and now it's our "house wine" at home. Robust and perfect with grilled steak. I buy it at my local wine shop for $15
Pizzeria Mozza (Mario Batali & Nancy Silverton's restaurant in L.A.) makes an awesome chicken liver topped with guanciale, and it's the one thing my husband and I have to order each visit. I found ...
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SPAM musubi! The BEST use for leftover rice.
I remember the first time I tried Pimms: I was visiting my father in Scotland during summer break and he let me try a "Pimm's and Lemonade"... it was so unusual (made with sliced cucumber and fruit...
I love Robiola! Mario Batali has a great recipe in his grill book. Grilled Mortadella and Robiola Packets. Here's a link (with photo)
Forgot to add a photo! My nephew cooking dinner in my kitchen. http://www.flickr.com/photos/mylastbite/3275273807/
I'd love a custom built-in plate warmer. Other than that, my tiny kitchen is perfection!
My brother-in-law has the Vinturi Essential Wine Aerator (shown above), and I don't know if it makes the wine taste much better, but he has fun using it... and we love listening to the "sucking fil...
I remember when Jamie made this on his show (Naked Chef) and I tried it soon after. It was AWESOME. The recipe is on page 183 of his book, "Happy Days with the Naked Chef".
I keep her quote on my home page... “One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is t...
I love Octavio Becerra's salmon rillettes at Palate Food and Wine (in Glendale). http://mylastbite.wordpress.com...
YES PLEASE!
I have to agree with JudiAU. Guanciale rules. It's extra fatty (pig jowel) and I love it so much I have it shipped to my house!
I love cooking with cheaper cuts of beef, because I get to use my favorite Le Creuset braising pan.
For stir-fry, especially with spicy seafood, I always serve Bonny Doon "Pacific Rim" Dry Riesling. It's fruity but the acidity really helps cut through fried (or stir-fried) foods. And it's only $10!
I will never give up my magazines.... they just bring me too much joy!
I first drank Joel Gott's Zinfandel at Animal Restaurant (In L.A.) and now it's our "house wine" at home. Robust and perfect with grilled steak. I buy it at my local wine shop for $15
Sodium Alginate and Calcium Chloride in bulk! These are the two ingredients I need to make fruit "caviar" and I'm always afraid I'll run out!
Forgot to add link to the chicken liver (it's so GOOD!) http://mylastbite.wordpress.com/2008/01/01/pizzeriamozza/
Pizzeria Mozza (Mario Batali & Nancy Silverton's restaurant in L.A.) makes an awesome chicken liver topped with guanciale, and it's the one thing my husband and I have to order each visit. I found ...
My favorite is with leftover STUFFING. Sometimes I just make stuffing to fill a frittata! http://mylastbite.wordpre...
This would be perfect in my "Junk Style" kitchen. What a cool, funky island!