rubi's Profile

I use parchment for everything. years ago, I quit buying it in rolls, and invested, with friends, in a foodservice box. I grab a hunk of sheets out, rip them in half, and store them in a loose roll in a short length of PVC pipe. The parchment is always the perfect size, doesn't curl impossibly, and is so much cheaper.

I made a half batch and ate the whole thing. Will be making it again soon. SOOOOO DELICIOUS!

I made the pumpkin brown butter blondies last night. I can't recommend them enough! I don't believe in white chocolate, so substituted dark chocolate instead. Yum!

It is Cheetos, and I have made the recipe, as printed in Saveur. As chef aboard a private yacht, I am always looking for new interesting twists for plate presentations, especially when teenagers are among the guests.

I don't recommend using such large chunks of cheetos, but more finely ground like breadcrumbs. The dish was a hit with the older and younger guests, but I plan on tweaking it a bit the next time I serve it. Perhaps, long, thin roasted sections of broccoli with a light cheeto dusting.

And yes, there will be a next time.