jtrain's Profile

a slicing knife - it's like a nimbler cousin of the chef's knife.

i love the palette.

squid ink ice cream - that was NOT good.

rhubarb frangipane pie. traditionally the frangipane or almond cream is paired with pears because the subtlety of the pears balance out the extremely sweet cream. but since it is summer and rhubarbs in season, resoundingly tart and flavorful, i think it would provide a nice contrast to the frangipane.

I just learned this - when making any kind of sausage, an emulsion first has to form between the fat and protein called the primary bind. You can do this by mixing the ground meat in a stand mixer with the paddle attachment. After a few minutes, the mixture will start to look sticky - that is the emulsion. If you skip this step, the sausage will be crumbly and dry, as if you took out all the fat!

what a nice day, but perhaps not one for stew making. Maybe an asian inflected sesame noodle dish (or salad) with seasonal vegetables - like ramps, asparagus, artichokes. To celebrate counter space, perhaps a pineapple salsa with red onions, cilantro, a mango or two, and lime juice with corn tortillas.

not tonight...but i'm whipping them out for a dinner party with close friends - who are really my true loves.

I would make a healthy but decadently-flavored eggplant parm sandwich. grill a ciabatta cut in half. roast slices of eggplant and tomato. assemble ciabatta, roasted vegetables, a sprinkling of parm cheese and torn basil. good for you...good to you.