Luckylies

very good. just use butter.

sweetbreads on the left breast. hot. thymus.

persillade... Yup, Persillade, thats right. When you add Lemon Zest it becomes Gremolata. I think Pepin adds something else though, although I might be mistaken. ← bread crumbs?

croquettes!!!!!!!!!! you can even freeze then breaded and ready to go... good with sunday breakfast.

ick some sort of spaghetti squash scallop thing with ginger...trying to cut carbs. never again.

I have one quesadilla burn and one roast chicken and a roux spekle here for life

savory bread pudding.

I use more toothpaste if it taste better. yum.

vegtable cream soup! chicken ice cream (going on iron chef anytime soon? ) creamed spinach

I could never recommend l'express- the service stinks at any hour the food is seriously mediocre. I would say it's good for after going out drinking but the service is so slow, you'd be sober before you got your fries. I used to live around the corner and gave this place a shot too many times. never good.

I think a softer wonder stylee bread is great for a baconwich, the fluff absorbs some of the grease...no toasting either, you need that soft cottony mushiness to anchor the bacon into the sandwich. my ultimate bacon sanwich would have oven bacon (so it's perfectly flat and crisp) mayo on wonder with lots of pepper and some parsley.

okay the brisqueto went into the oveno for 5hrs yesterday at 260 ish. it did not appear to be done all the way when i put it into the fridge for the night. this morning I will slice it sauce it and re oven it at 200 for perhaps 2hrs (I'll check after one) will report back.

Yellow is giallo, and I used to frequent Pepe Giallo between 24th and 25th Sts. on 10th Av. I seldom have occasion to be that far west, but I always liked their panino tricolore with mozzarella di bufala, fresh basil, tomatoes, and high-quality arugula. ← everything at all their locations is surprisingly high quality, the portions are also huge.

what about the pepe's? pepe verde, pepe rosso, pepe (yellow) they are all notably delicious and budget. la taza de oro elephant and castle more some time....

I go to ethinc markets (of dissimilar ethnicity to myself) and buy things I have no idea how to cook. I then futz around on the internet until a recipe that seems tasty pops up. I usually change it drastically...I usually do this on sunday when I have time to lounge and cook things that may very well be inedible. thank god for pizza. I also try to reinvent things I remember tasting, but have never cooked. last week I did rabbit paprikash I had tasted (litreally, one bite) when I was about seven. This kind of quest keeps things fresh for me. egullet having friends around to feed also keeps things fresh.

ooh please share, I love edible baskets!

I understand that msg is added to alot of packaged products, but lets consider fresh food and cooking...what can it be added to in our daily applications in which it will enhance the flavor? if umami is approximatly described as "mouthfullness" what does msg add this quality to? I think that chinese restaurant syndrome is a bunch of rascist malarky. This is not what I really want to discuss though (perhaps for another thread) I want to know about cooking with msg and it's culinary possibilitys, not it's social distinctions.

Admin: Threads merged. So, if MSG really brings out the flavor of foods, why don't we cook with it? I have no interest in the MSG headache debate etc. I just want to know if it is used in any cusine other than Asian? It seems like it could really add "something" to certain foods...so how come we never use it? all of us have sechuan peppercorns in our cupboards, yet no msg. something I'm missing? I tried using some in some tomato sauce the other day and noticed no discernable difference...hmm.

weird, my name is Emma, and my boyfriend Ian. Perhaps Ian's and Emma's are just meant to be. I call kids peanuts, muffins, chickpeas, brats...

I like bbq sauce- should I pour a bunch into a foil bag and wrap it up tight with my brisket or add it later? no foil bag? I also like other sauces, so if anybody has any reccomendations, I'm listening. Also, I'm all ears on technique.

just saw this...okay, I give up, what's a side piece? trimmings to stick on top? I'm clueless...

made a "latke sandwich" at katzes this weekend. so good. I ordered my pastrami medium fatty and folded it into latkes taco style. there was sour cream and apple sauce (and perhaps a smidge of mustard) boyfriend now thinks I'm pregnant... I know, I'm just right. just managed to snag a 2nd cut brisket from jefferson meat market (citerella wouldn't even order it for me) should I marinade it? how does 275F sound (6#'s) for a long time? to low?

such wisdon here.. why is it so common then to subtract tip on drinks then? is it an acceptable practice somewhere, that has just been missappropriated here? besides, as I said before, while I do tip appropreatly and often quite genorously, my feelings of poverty make me wonder if there is a standardised way to ensure that I don't overtip thus incresing my actual poverty.

eighth street. (between 5th ave and 6th ave) there are a bunch of shoe stores, quite a few with a rather good clog and chef type shoe selection...have you considered dansko clogs..i quite like mine, yet nothing compares to my SVEN CUSTOM MADE CLOGS!!!!!!!!!!! I DESIGNED THEM MYSELF if you go to svenbeach.com you might be hooked, good prices too...

after one of the delivery men at sarges called me at home and offered to "give me something extra" next time (no too pervily but enough to annoy me) I've started to order from 2nd ave deli. I've realised the access delivery men have to personal information and space, and have decided to be a bit more cautious. Ladies, have your male neighbors or doormen take your deliveries. Strange men at your door can really, in the long run only lead to trouble. mommy lecture over.