i haven’t done a lab report since high school chemistry (10 years ago!), so here you go. purpose/problem: i used to use the chocolate chip cookie recipe from nick malgieri’s cookies unlimited; however, as i stopped making chocolate chip cookies as frequently, i forgot the […]
if pork and quenelles had a love child, i imagine that it would be these meatballs. not that i’ve ever tasted quenelles (a delicate sort of french dumpling that is made of a mild white meat or fish, and poached), but i’ve always thought that […]
This article is really kind of saddening. People should listen to their stomachs and just make what they want – chances are, it’s what their friends want, too. This is from the NY Times:
Dinner at the Foodies’: Purslane and Anxiety
By KATHERINE WHEELOCK
Published: June 6, 2007
RICHARD FAULK still recalls, with a twinge of shame, the day he and his girlfriend, Jeanine Villalobos, served store-bought tortillas to guests.
“We were mortified that we hadn’t made our own,” he said.
The two, who live in Park Slope, Brooklyn, make most of the elements of the meals they serve from scratch, and spend whole days going to farmers’ markets, cheese shops and specialty stores. They would no sooner dress a salad with a store-bought vinaigrette than serve a suspicious-smelling piece of fish. (more…)