In my years in California, I enjoyed smoke cooking the bird in the Weber, after brining.
And these days you don't even need the weber!
Posted 04 December 2019 - 12:08 AM
In my years in California, I enjoyed smoke cooking the bird in the Weber, after brining.
And these days you don't even need the weber!
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“We wanted a higher level of culinary discourse”
"I was much further out than you thought
And not waving but drowning."
Posted 04 December 2019 - 05:29 AM
Posted 04 December 2019 - 11:45 AM
I was a Big bayard meat guy before the market on Mott and grand opened. They always had great shrimp
I hadn't seen this market before, but I walked by yesterday and...didn't go in, cause it looked like a madhouse. But I'll have to check it out soon, since it looks so clean and shiny and huge.
Posted 04 December 2019 - 10:08 PM
I'm not a huge fan of Turkey but since all the guests are German inviting them to, like, duck would just be a nice dinner in November. We host 10 adults 10 kids and chaos ensues. The food is pretty good but I keep it really traditional. Might change up the stuffing recipe next year though, for kicks.
Posted 05 December 2019 - 12:27 AM
i highly recommend this (with more oysters than the recipe calls for).
my annoying opinions: whisky, food and occasional cultural commentary
current restaurant review: house of curry (sri lankan in rosemount, mn)
current whisky review: glen ord 28
current recipe: white bean curry with green peppers
facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson
Posted 05 December 2019 - 06:40 PM