Keens is actually almost 135 now. They make Morton's or Smith and Wollensky look like a booger. Peter Luger's is still the best, however.
So what about that mutton chop? I am glad you asked.
Tuesday, Nov 26th 2019 (12:00am)
When I first started to grate and press out short-crust pastry, rather than roll it, I'd show up to any breakfast or birthday with a pie in hand. I'd lurk near my dessert so I could read lips after people took their bites. "She's a chef," they’d say, to explain my dangerously tender, crisp crust.
Opening its box produces a sugary scent unrivaled among its contemporaries. Even the cocoa assault bursting from a box of that pancreas-taxing monstrosity Krave pales in comparison. You may indeed suspect that the Unicorn's sweat is imbued with sublime vanilla sweetness. Upon the first bite, the glittery sugar slaps at your tongue, grinds into your teeth, and surges through your bloodstream.
Thursday, Oct 17th 2019 (12:01am)
Matpakke may seem like the original sad desk lunch, but on the other hand, why must everything we consume be happy and exciting? Surely there is some feeling of stability and comfort that comes from knowing that your lunch will be cheap, simple, and not leave you in need of a nap during working hours.
Jacques is looking his age (now 83) in this clip. Affable fellow. I'm pretty good with either a chef's knife or a boning knife, but I learned a couple of good tricks watching him.
Thursday, Oct 10th 2019 (12:06am)
Next time you bite into a slice of watermelon or a cob of corn, consider this: These familiar fruits and veggies didn't always look and taste this way.
Genetically modified foods, or GMOs, inspire strong reactions nowadays, but humans have been tweaking the genetics of our favorite produce for millennia.
Saturday, Sep 21st 2019 (11:31am)
It is common to hear chefs wax lyrical about ingredients they adore. We hear far less about those that are a pain to prep, a nightmare to cook with or difficult to arrange on the plate. To put that right, G2 spoke to a variety of chefs who talked of soapy herbs, dangerous shellfish and the ingredients they have come to hate.
Believe it or not, eating pasta is bad for you. I know, right? Fortunately, it's been recently discovered that by cooling your pasta before consumption, the starches are modified to a state where they don't cause as much turbulence in your blood sugar, and the effect is even more pronounced if you re-heat the pasta again before consuming it. HERE COMES THE SCIENCE!
Tuesday, Jul 2nd 2019 (12:00am)
If you're a fan of the Food Network over the years, you have likely heard Emeril Lagasse screaming how "pork fat rules".
Yeah, he was right. But now, Mr. Brown shares with us how to make and use lard from a pig.
Wednesday, May 15th 2019 (1:45am)
If you like your chow with a morbid slant - and honestly, who doesn't - the Homicidal Homemaker is the cooking site for you. Thick with videos and recipes for stuff like They Live sugar cookies and edible entrails!
Friday, Mar 22nd 2019 (12:00am)
Mr Breakfast is committed to: 1) assisting breakfast lovers find the best possible breakfast, and 2) making breakfast lovers out of those who are not.
Alita: Battle Angel (2019)
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