logarhythm's Profile

Never assume the 7-Up delivery guy at Safeway can successfully help you pick out beef for kabobs. I was responsible for bringing beef kabobs to a barbecue and I had no idea what kind of cut to buy. He happened to be rolling by and I asked for his opinion and he said, "What about those (pointing to a family packs of meat) they're already cut into cubes." Yes! How convenient!

I diligently skewered, seasoned and marinated overnight about 8 lbs. of the stuff. Just as I proudly finished grilling the first batch, my friend said, "Those smell great! I made the mistake of using beef stew once and that stuff is so marbled it takes hours to-.." And right then my eyes shot up at him and I screamed, "OH NO!!!!! I think I used stew meat too!"

That was some of the tastiest and toughest barbecue I've ever had in my life!

It's baby jicama - even sweeter and lighter in texture than its grown-up counterpart. You can peel and eat like apples. An Asian farmer also sells it at the Galleria Farmers Market on Thursdays (when it's in season for a few weeks).

Honey lavender ice cream at Bi-Rite Creamery in SF -- it felt strange to eat something I'd normally associate with potpourri but I acquired a liking to it. And some folks might find this strange but I loved it: Mitchell's (also in SF) used to serve maize y queso ice cream...corn and cheese ice cream!

Try it with quinoa! Makes the dish even more nutritious and high-protein. Particularly if you're watching your carb intake.

I love love watermelon aqua fresca! If I'm making a huge batch, I freeze some of it in mini-muffin pans and use the frozen round cubes in the aqua fresca instead of ice (keeps the flavor from getting diluted). I do the same thing for iced tea and lemonade too. Great at parties!

Unfortunately, our sliced breads, English muffins, bagels and hotdog buns get moldy fast when left on the counter so we put them in the freezer (in their plastic bags with the air squeezed out). For no-knead bread, I slice up the leftovers first, then wrap it in foil then Ziploc before tossing in the freezer. I pop a frozen slice or two in my toaster for spaghetti, soup, etc. and it's as delicious as when it first came out of the oven.

French macarons. Chocolate, pistachio, hazelnut, cashew. On the one hand, it's some of the most time-consuming, exasperating and frustrating effort I've ever had in baking. Just when the little beasts are baking to a perfect dome... cracks appear! Just when a perfect dome appears... the skirt/feet go missing and the insides are hollow! arg! doh! shoot! But on the other hand, there are those days when the stars are in alignment and perfect batches roll out. Glory! The reward: smooth domes with cute little feet - airy crispy on the outside and light & cakey inside. :) Almost (but never will be) like ones from Paris.

This is quite ambitious but...chocolate French macarons! :) Chocolate's my favorite vegetable...

Go bears!

I'm in!