Luckylies

I rehydrated some morels and used their stock as the water part (strained carefully), I also toasted the couscous in chicken fat first. I should have added some shallots...would have made it even better... I'm a fan of the Israeli couscous...easier to eat.

I'll be there.

make the res it's worth it.

I love these they really are winning the sweetbread award...even better than uovo's in my humble opinion. Apparently as per Dreamy Mcdreamsters (Chef Genovert) description they don't weight the sweets while purging them - then they're poached in some sort of infused milk until just underdone, then chilled battered and fried. Is it a mint sauce? I thought it was a dill cuke sauce... unsophistacated palate of mine be damned. yes, chef is hot, yes, you hardly notice cause his food is so sexy. I've been to degu about 4 times in the last month. I almost want them to change the menu faster so I can go more

pork belly or bbq whole shoulder. crispy fatty lamb. rib eye. chicken liver. ham fat with glaze.

BOO!

yeah!!!!

Four months! I just started soaking a few days ago...I'm using the Colwin/ Kris recipe. Do you think I should soak less and bake sooner or soak more and bake later? This is big for me... I need the balance to be right! How do you store your cakes while they mellow, Linda? I know some people freeze them but somehow this doesn't seem right... thanks.

As a child of divorce. I dug the change, really. Nutrition for kids over 10 should be the least of your worries after a divorce older kids can find food on their own.

hmm vegtable goo. Mix it with meat for meat loaf or meatballs. Make it very spicy and add some olive oil, toss it with pasta Soak old bread in it, some milk or cream and some eggs and bake it as a savory bread pudding. Mix it with ricotta and stuff shells with it, bake with sauce. Mix it with flour and make crepes? long shot...blintzes? Mix it with flour and make dumplings for good soup. Feed the compost. And of course you can always make your ex eat it!

I may eat fois once a year (which I don't, I probably have some form about once a week) It would probably be consumed in a fine dining setting. While a ban on fois will not cripple fine dining it would certainly put a kink in it. High end cuisine is defined by high end ingredients and preperations. Taking away a favored tool, an expensive menu item, and a classic ingredient is something to be up in arms about! What if they take away our wine! I just don't like people mucking about in my culinary yard, while there are minefields afoot.

I love that for us-soccer fields in red hook is code for yummy food and snacks- and other people probably read "recreational sporting area" If you're going to Red Hook then I think your time will be better spent at the soccer fields. ←

yeah, I said it a teat kitchen.... just kidding, I work in a test kitchen aka a taste kitchen due to the amount of food we eat in a day. Do I really want to know????? ←

feh. I thinks she'd be a little more sexy with better food word pronunciation.

Thanks Steve! I'll try this one too!!!

yep. I want to bake bread. I have an 8 hour work day. Within that work day I'd like to produce bread. It can't bee too terribly time consuming or difficult as I must do it in conjunction with my schedule, but a little challenge never killed anyone. I work in a teat kitchen so we have well calibrated ovens etc. ps nice boules

I'd really like to start making bread. But really only easy bread. I don't mind yeasted bread, but too many confusing steps in order for the bread just to turn out "okay" is not my dream. I just want to my yum yum yummy bread every friday. Yep, every friday a new bread. I promise I'll learn to post pictures if you'll share your best tasty bread recipes. thanks. I'll work up to Bread Bakers Apprentice soemtime.

what a terribly stupid name. more to follow.

Bet they did

mini pulled pork sandwiches

well, you're in the right place what kind of cake is it? And yes, it's happened to me a million times, but mostly with me wishing I had ordered something else.

Braising on the stovetop is perfectly acceptable, in any case where the oven is called for. just make sure to use a heavy pot with a tight fitting lid, also make sure to keep the temp. low.

'splain, please. Appointed by or with what? Excuse the newbie, but I'm gathering this is a "small plates" type of establishment? By the way, ned, the thread title. u.e. ← It's not entirely small plates, but the menu is (was) heavy with them, their normal sized plates were also not to be overlooked.

It's always very convenient to blame a third party for failure. Why take the heat yourself when there are so many out there to blame? ← Oh my god it's the friggin' Times! not having a times review in THIS city while making notewothy food (not cheap, either) on a far flung corner is practically a recipe for failure. Blaming and reflecting on a pretty obvious truth, are two totally different things. And, yes, I know not every restaurant has a Times review, and not all fail but to suggest it doesn't make a huge different is a bit glib.

Noooooooooo. Uovo is MY corner restaurant. I love it. Matt Hamilton is so talented and kind, what a shame. It was the fiest restaurnt I ate at after I moved onto the block and my go- to if I didn't feel like cooking. They had a sign that said they were on a post summer hiatus so I thought it was just a break, how sad. I hope some shitty Mercadito owned place doen't move onto the corner...waaaaaaaaaaaa. say it aint so.