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Everything posted by MitchW
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I think they had lobsters (you see the crab?).
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Was there ever a rich man's speedball?
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Reheated oven confit. Roasted potatoes, carrots, cabbage leaves. Vegetable samosas. Last night, Hokkaido scallops (barely cooked) over pasta. Sauce was a fair amount of butter, olive oil, white wine, garlic, shrimp/scallop stock.
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Yes, for sure. Re: the pig - gottal be like 1/4 of the price of the crab, and feeds way more people!
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21 people at Wu's = dinner at the Grill? (unless, of course, you're ordering that crazy Norwegian crab!)
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Yes. A long time ago I believe I first tasted his cooking at a place called Hemlock - and we're all still alive!
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The same reason I don’t make cookies all the time…I’d just eat them!
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Who cooks in a djellaba? I prefer a busboy shirt.
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Yesterday's baking projects meant might as well keep the oven going all day (there was a nice cross breeze cooling the kitchen). Overnight cure on the Hudson Valley duck legs, and then a couple of hours on low heat before crisping up the skin. Duck fat roasted potatoes. Bitter greens salad. A bonus was the almost full cup of lovely duck fat spooned out of the baking dish during the first hour or so of low-heat roasting.
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As long as I was baking yesterday, and had the oven going, I wanted to try something different (for me) and new. Tried making granola for the first time. A mashup of Eleven Madison Park's and Marion Cunningham's granola recipes. Actually not bad. Rolled oats, raw pepitas, raw almonds, butter, grapeseed oil, B grade maple syrup, brown sugar, salt, dried cranberries, dried sour cherries, and raisins.
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You look just like none of the people in that picture!
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Will it kill or poison me?
MitchW replied to bloviatrix's topic in General food and drink discussion
So an ice bath is better than letting them sit on the counter for 4 hours? -
Batch of big and crispy oatmeal cookies. And a banana/walnut/raisin bread, since I turned on the oven.
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I've always liked his cooking.
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Salad: 3 bitter greens in a mustardy vinaigrette, house roasted and marinated bell peppers, Spanish piparras, Spanish olives, tomatoes, avocado, Spanish tuna.
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I seriously have trouble making ice cubes, to say nothing of keeping any cocktail glasses in there.
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Mom always like him second best. RIP.
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My biggest problem - a not-big-enough freezer. 10 lbs. of anything takes up a lot of space!
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This is where I order from as well. They run specials frequently-and then you can add a few things on which ship for free as well. I'm fond of their halibut in addition to the sockeye.
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Take some leftover housemade pimento cheese, fry up some mortadella, and... Make a really delicious sandwich with those on Party Bus Bakery's scallion bun.