We toured Marin Sun Farms in Point Reyes National Seashore (northern California, about 50 miles from San Francisco) a couple months ago.
Our recap post, with links to tour sign-ups, i...
We just had taco salad last night -- it was a perfect way to use up slightly stale chips.
I second the recommendations for chilaquiles, tortilla soup, and migas.
Ew, don't use collagen casings. The natural kind are much better and actually taste good. You can often buy them in small quantities from a good butcher, or even from gourmet supermarkets where the...
We made a double-batch of stuffing at Thanksgiving, and put what wouldn't fit in the bird in our crockpot. It stayed nice and moist, and even got a little caramelized on the edges.
I'm confused --
In the post you say:
"Please do use unripe green tomatoes, we know that some varieties are green when ripe."
But in the comments:
"Whatever you...
I would play this with our foodie friends Sean & DPaul, and their friends Jim & Matthew, who love parlor games.
Food fact: If you're offered chopsticks at a Thai restaurant in the US, ...
In addition to making Peaches & Herb cocktails (thanks much for the link!!) we're also eating them fresh, baking them into lots of cobblers, and whizzing them into sorbet.
Sorry, I hit 'submit' too soon: Anything with any amount of fat caused flare-ups and it was just too smoky for indoors. It was great for what it did, but it wasn't a substitute for a an outdoor grill.
We used to have a Viking range with a grill in it. Even with a full pro range hood, you couldn't do meat on it. Fish, usually, was OK, as were veggies, bruschetta, etc. But a steak? No way. Chicken...
Roast chicken with bread salad, of course. Other standbys include roasted-marinated beets, salsa verde, and the mock porchetta (which we make many, many times each year).
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When making rice Water's twice (Makes thrice)
We toured Marin Sun Farms in Point Reyes National Seashore (northern California, about 50 miles from San Francisco) a couple months ago. Our recap post, with links to tour sign-ups, i...
We have a window box on our breakfast-room window, which faces the back of our building. I hope our neighbors enjoy it as much as we do. :)
As a matter of fact, we *do* have a green kitchen. http://marriedwithdinner.com/2007/06/19/cooking-up-a-dream/
We just had taco salad last night -- it was a perfect way to use up slightly stale chips. I second the recommendations for chilaquiles, tortilla soup, and migas.
Ew, don't use collagen casings. The natural kind are much better and actually taste good. You can often buy them in small quantities from a good butcher, or even from gourmet supermarkets where the...
hmm... a tossup between a cuban medianoche or a cemita de carnitas (a torta-like specialty of the town of Puebla, Mexico)
I mix my seltzer with a little homemade rosemary syrup or just a splash of Monin lavender syrup.
If it's a Pulp Fiction milkshake, it's gotta have bourbon in it :)
I would happily read any of the suggested titles Some of them would be re-reads, but none of those would be unworthy of a second pass.
I'd totally make our One-Day Cassoulet in that big dutch oven: http://marriedwithdinner.com/2007/01/01/new-ye...
We made a double-batch of stuffing at Thanksgiving, and put what wouldn't fit in the bird in our crockpot. It stayed nice and moist, and even got a little caramelized on the edges.
how much does it cost? that little basket looks pricey!
I'm confused -- In the post you say: "Please do use unripe green tomatoes, we know that some varieties are green when ripe." But in the comments: "Whatever you...
I would play this with our foodie friends Sean & DPaul, and their friends Jim & Matthew, who love parlor games. Food fact: If you're offered chopsticks at a Thai restaurant in the US, ...
$5 a pound?! Oh my... we pay $6 for a tiny bag here in SF.
In addition to making Peaches & Herb cocktails (thanks much for the link!!) we're also eating them fresh, baking them into lots of cobblers, and whizzing them into sorbet.
Sorry, I hit 'submit' too soon: Anything with any amount of fat caused flare-ups and it was just too smoky for indoors. It was great for what it did, but it wasn't a substitute for a an outdoor grill.
We used to have a Viking range with a grill in it. Even with a full pro range hood, you couldn't do meat on it. Fish, usually, was OK, as were veggies, bruschetta, etc. But a steak? No way. Chicken...
Roast chicken with bread salad, of course. Other standbys include roasted-marinated beets, salsa verde, and the mock porchetta (which we make many, many times each year).