This sounds like the difference between grits and cornmeal to me. For grits the husk would be removed before grinding, I'm not sure if this is what they do to harina.
Generally I'm very happy to have our place smell like whatever we've been cooking. However, my fiancée hates fish, and gets really unhappy if she comes home and I've been frying salmon.
Yours look awesome. I made a version a while ago (http://www.gourmetproject.ca/?p=184), and wasn't blown away. I think it all comes down to the quality of the olives. Does anyone have a recommendat...
Your method sounded excellent, right up to the last line. "Move the steak from the pan to the platter and serve immediately". Where's the resting? cutting into a 1 1/2 inch steak right away (other ...
We pick up a couple pounds of espresso from Gorilla every time we're in Brooklyn. I just enjoyed a shot this morning. Very few other places manage to get so much flavour and intensity into their be...
hmmm, I'm logged in, and can comment, but apparently I can't answer the survey. I'm not sure what's going on. I'm running firefox 2.0.0.11 under kubuntu. Anyway, Jacques Pepin is a close second beh...
Overall I think the site redesign looks OK, but I'm more concerned about your feeds. I'm sure many regular readers follows the site through RSS, and click through to comment. I really don't like th...
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This sounds like the difference between grits and cornmeal to me. For grits the husk would be removed before grinding, I'm not sure if this is what they do to harina.
Generally I'm very happy to have our place smell like whatever we've been cooking. However, my fiancée hates fish, and gets really unhappy if she comes home and I've been frying salmon.
If I end up with a burnt crust in the risotto, I just call it "paella inspired".
Does anyone know what goes into Tea Masala? I'd like to try making some of my own.
Yours look awesome. I made a version a while ago (http://www.gourmetproject.ca/?p=184), and wasn't blown away. I think it all comes down to the quality of the olives. Does anyone have a recommendat...
Your method sounded excellent, right up to the last line. "Move the steak from the pan to the platter and serve immediately". Where's the resting? cutting into a 1 1/2 inch steak right away (other ...
We pick up a couple pounds of espresso from Gorilla every time we're in Brooklyn. I just enjoyed a shot this morning. Very few other places manage to get so much flavour and intensity into their be...
hmmm, I'm logged in, and can comment, but apparently I can't answer the survey. I'm not sure what's going on. I'm running firefox 2.0.0.11 under kubuntu. Anyway, Jacques Pepin is a close second beh...
Overall I think the site redesign looks OK, but I'm more concerned about your feeds. I'm sure many regular readers follows the site through RSS, and click through to comment. I really don't like th...
I tried The Gourmet Cookbook's version of this dish, and it was pretty rotten. This one sounds much better, thanks.