I tried marinating tofu in some leftover Rick's "Smokra" (okra with smoked paprika) brine. Turned out quite nicely. Rick said it would work as a marinade for pork too (for any carnivores out there ...
I regularly buy it in small bundles at Katagiri on 59th in NYC. Last week I bought some seeds from them as well and am looking forward to my first windowsill crop!
libraryhead:
the syrup should keep well in the fridge for about a week. Haven't tried canning or freezing it myself, but I don't see why not. Anyone else with thoughts on or experience with ...
micah 77, lemon and lime juice start to lose their freshness and flavor pretty quickly, so it's usually best to just to squeeze what you need and use it up right away. But man, nothing like fresh c...
spossberg: when simple syrup "goes bad" it will develop mold. In many cases, this will not happen until the syrup's been stored for several months--or even longer (depending on how well-sterilized ...
Jennifer in SF,
A coffee-based cocktail would be a nice choice. You can make one with 1 oz coffee, 1 oz brandy, and 1/2 oz. triple sec. I think the orange flavor would play nicely with...
I'm running New York next weekend (my 5th!) and like to keep food the day before really simple, bland, and familiar, so as to avoid any potential digestive troubles.
My pre-race dinner...
Latest Comments...
Wow, Mike, I've always wanted to try making falernum. Golden Fawn sounds very tasty--maybe I'll finally give it a try!
I had these while visiting friends in Montreal last summer. They're incredible!
I tried marinating tofu in some leftover Rick's "Smokra" (okra with smoked paprika) brine. Turned out quite nicely. Rick said it would work as a marinade for pork too (for any carnivores out there ...
Michelle of Montreal--are you in Montreal now? I had my first Pimm's in Ontario, but I guess the provincial liquor boards all stock different things.
cmcinnyc: Katagiri on 59th just got seeds in for both the green and purple varieties.
I regularly buy it in small bundles at Katagiri on 59th in NYC. Last week I bought some seeds from them as well and am looking forward to my first windowsill crop!
sjbreeze, that sounds wonderful. Let us know how it turns out!
libraryhead: the syrup should keep well in the fridge for about a week. Haven't tried canning or freezing it myself, but I don't see why not. Anyone else with thoughts on or experience with ...
We had these growing in the garden when I was growing up and we'd often add them to sandwiches with cheese and ripe tomatoes. Yum.
micah 77, lemon and lime juice start to lose their freshness and flavor pretty quickly, so it's usually best to just to squeeze what you need and use it up right away. But man, nothing like fresh c...
spossberg: when simple syrup "goes bad" it will develop mold. In many cases, this will not happen until the syrup's been stored for several months--or even longer (depending on how well-sterilized ...
I have a friend who used to take his prized sourdough starter along with him on trips so he could continue to feed it--like a pet! ;)
Kerry, Wally's in L.A. has it http://www.wallywine.com/ps-31879-92-rothman-winter-creme-de-vi...
Jennifer in SF, A coffee-based cocktail would be a nice choice. You can make one with 1 oz coffee, 1 oz brandy, and 1/2 oz. triple sec. I think the orange flavor would play nicely with...
Matcha: I love it!
Mollie Katzen, author of the original Moosewood Cookbook, has a great site with lots of seasonal, vegetarian recipes http://www.molliekatzen.com/
Art, fun video. Cheers!
love that stuff!!
I'm running New York next weekend (my 5th!) and like to keep food the day before really simple, bland, and familiar, so as to avoid any potential digestive troubles. My pre-race dinner...
Jim, you can skip the egg white--won't affect flavor, just texture