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Simple solution…don’t purchase that shit. Tyson chickens taste like crap anyway. Chick whatever is a horrible company. Etc.
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What's your recipe?
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Here's an interesting method from Jacques:
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I do the same for Japanese curry paste.
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My guess is that the thermostat probe heats up pretty quickly, as opposed to the oven interior itself. Similar to regular sized ovens; I always preheat the small oven for a good ten minutes, the large oven for 30.
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Nice job!
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This is the one I used last night... It's most likely the 34cm paella. Which is certainly not too small for feeding 2 people. As a matter of fact, we'll have the leftovers steam re-heated, for lunch. I've also used two larger sizes to make paella for gusts, with no problems. Either by attending the pan and/or by using it over 2 burners. It's called understanding your stove and pans.
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I find it no problem at all.
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My bubbe was making chou farci way before it became the darling of the French bistro. Along with being a tyrant, she just called it stuffed cabbage.
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It looks good enough to eat. Here's how jerk chicken is cooked by one of my favorite, delicious jerks... Many barbecues... Much smoke... Delicious chicken and pork... What do kids know, anyway?!
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I've tried two of the products (wild mushroom ravioli and 4 (or 5) cheese tortellini), and I can't see these products becoming part of my larder. Last night I made the tortellini, and the first thing Sig Eater said after her first bite was: "these are mushy." I have to agree with her. Indistinct fillings.
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Hey, Kim Severson and the NY Times are ON IT! The Coolest Menu Item With no props to Marcella, of course.
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This morning... Somewhere in between a Spanish tortilla and an Italian frittata. Torttata? Frittilla?
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