Luckylies

I was cooking for ingrates last night. My family was rude and thoughtless and treated me like the help...it was a bit disheartening. I almost stabbed my evil twin sister with my 8 inch blade regarding a comment along these lines " ooh your tarte would be perfect if it weren't missing that apple in the center" "apple in the center?" I say. thinking it was perfecta a moment ago... she smiles with apple in her mouth. i smile with knife in hand...ROAr!!!!! yet dinner was excellent. Latkes to start with sour cream, caviar, and homemade applesauce. Rack of lamb with a yummy panko mustard garlic crust, crisp green beans with sea salt and olive oil, and new potato gratan. I also made a tarte tatain (the one in question). and it was really good! I served it with vanilla ice cream (haagen daaz) and a very long face. One of the ingrates may have taken a picture..I'll add that later. edited to include rack...

There is no booze in this? ← oops...vodka+ the other stuff...

bistro burger..adhem? nobody? corner bistro...hellooooooooo

you can make this with or without the adobo.. i like it with a little less oregano. cook this as long as you possibly can well past it's 160 internal temp yada insted of basting it too often I find that picking the whole thing up and flipping it every hour or so works like a charm. dont cut the slits too deep or else the yummy skin will deteriorate. the crip in oven a 450 trick really works. rent 3 movies for a ten pound shoulder i give it 8 hours (i like mine the texture of pulled pork) also if you go with salt and pepper add the pepper inthe last few hours so it doesn't burn. so am I invited? Puerto Rican Pork Roast 1 (4 1/2 to 5 pound) bone-in pork shoulder roast or picnic or whatev 12 medium cloves garlic, peeled and left whole 1/2 tablespoon dried powdered oregano 1 teaspoon salt, or to taste 1/2 teaspoon freshly-ground black pepper, or to taste 1/4 cup distilled white vinegar or freshly-squeezed lime juice 2 tablespoons olive oil Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder. Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil. Place pork in a shallow roasting pan on a rack, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight. Roast the pork at 325 degrees F, until tender, Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing. Serve the pork hot or warm, with accompaniments of your choice.

carpaccio. then weird grilled sandwiches. parmesian, egg yolk, pepper, procutto, ricotta, roasted tomato...eww this sounds so gross. it was fine. not excellent, but good

rack of lamb.

got pics when recreated the sandwhich for lunch today! oh man, I cant figure out how to post them....anyone? help... perhaps this will work!

god, I wish I had taken pictures...sat. roasted a pork shoulder slow in 300 degree oven... made cole slaw (i used to hate cole slaw, but it turned out so good) yummy vinegary barbeque sauce lame-o arugala salad which nobody touched (why eat salad when there's pig to be had) super carmelised (also known as forgotten in oven) carrots... the pulled pork sandwiches were divine...oohey-gooey porky goodness.

I'm in love with this thread. i love grilled cheese especially in the middle of the night, yet my kitchen is tiny and dangerous.. also....now i can make 2 griled cheese at the same time. perfect for company I'm ordering the bags today. as soon as they arrive my diet will consist only of toasted foods... hmm..wonder if I smooshed an egg in that bag with some cheese If it would work out...we will soon see.

my boyfriend was a complete manorexic when we met (that lasted...15 mins) our first food date involved grilling on the viking at my moms house (she was out of town and her kitchen blows mine away)...so I was really into using her neatest goodies... I'm also a broke youth so most of the ingredients were foraged from the freezer the pantry etc... i think the meal cost me six bucks. thank god my mom freezes such good shit. grilled duck breasts with balsamic glazed black mission figs. tarragon oven roasted tomatos. mashed white truffle potatos. wine.

called the "emma" in a few nyc bars...after...me. (it may already exist as something else) grapefruit a little pineapple some fresh lime. lime zest. ice shake-a shake-a shake! careful though...

ops sorry, was in fact bar masa. still lame though

ha! I ate there yesterday....yes, right in time for this topic. it was...fine. I was dissapointed, yet not livid. the cod stunk. the sauce was too thin and flavorless for the fishy cod. the sush/sahimi was fine if not tiny. really, by any standards, itsy bitsy. the rolls were lame-o too. the tempura lobster roll, while crisp and warm was booooring. lame lobsters, cuke, rice. the toro was heavenly, but a 10 a piece... the spicy tuna was large chunks of okay tuna with not enough spicy anything...bland. my glass of 12 buck sancerre was good. 170 for two for a lucnhy snack. and the room had no outside light (thats what I get for eating mall sushi) ... is jewel bako open for lunch yet? ...nice thing to say. the quality of the lame food, was qute high. I guess. go for the sush/sash..skip the rest...eat later...

yum I make something similar too simmer cauli with chicken stock s&p and a little red pepper sometimes. the butter, extra butter the tiny florets. yum.

haha bacon wont pain you bacons not damp bacon wont stain you it wont cause cramps...etc might as well live *again sorry dorthy parker.

I new here...so you can have 2 DAYS! tues. slow roasted whole duck with duck fatted carrots and roasted elephant garlic...the duck turned out perfect. oohey gooey meat, crispy skin, and just the right layer of fat on the breast. and I didn't burn down my itsy bitsy nyc kichen... wed. a bit tipsy. had swordfish. decided to make it. might have been good. cooked swordfish (coated in mayo and mashed roast garlic) in a bit of duck fat decided to throw in the carrots from last night and some swiss cheese..and red chili flakes. made some of those freshdirect parbaked crossaints (so good) served this monstrosity on them, sandwich style with some arugula. wish any of my 4,oooo tomatos were ripe...

I will happily try all suggestions! hic! The torrontes was a 2004 called cristal clear from mendoza, argentina.. I think. might have been 2002.

baon in micro on paper towels is good for quick sandwiches..but for big batches...the oven. it always turnws out flat and crispy...mmm. i always ruin it in the pan, i'm totally impatient. white bread red heirloom tomato boston lettuce bacon avocado litlle red peper flake little mayo pepper best sandwich ever. other than an "all bacon" thats good too.

I've been drinking a bunch of different light whites recently and I had the pleasure to try a torrontes from mendoza, argentina. It was wonderful. reminded me of a sauv from new zealand, without the stingy pissy flavour (that i love) it was light, lemony crisp and very rasiny/grapey...and cheap! 10 bucks ha! a perfect everyday delight. anybody have any old or new favorites?

drink too much of the wine while making the stew. freeze the wine. roast anyting that looks like a dog (very small suckling pig) cook eggs on high heat on the stovetop ask a friend "does this need salt?" slow-roast pork for models.