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I am such a dumbcrap. I was just making ice cream for Thanksgiving dessert. Recipe calls for half a teaspoon of vanilla extract. Only after I had the mixture in the ice cream machine did I realize the bottle I had thought was the vanilla extract was in fact lemon extract. Dammit. Changes the flavor, that's for sure! I'm not sure it really goes with the bourbon that's in the ice cream, but I tasted the finished product and it's not awful, just sweeter than I expected. Oh well, it gets served anyway! Maybe I'll make a second batch tomorrow using the proper ingredient while the pie is baking or the gravy is on the stove.I can't believe I was so stupid not to look at the label more closely. On the other hand, I didn't know we had lemon extract. I'm not sure I'd ever heard of lemon extract before.....Here's the recipe: http://www.bonappetit.com/recipe/brown-sugar-bourbon-ice-cream
I guess it depends on if you know the meaning of poaching
i finally learned how to make a poached egg correctly (thanks Alton Brown). I'm hard pressed to think of a better food item right now.
So how did you learn to make it ?
What makes poached egg better than say sunny side up?
http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.htmlthe whirlpool makes it a lot more fun (and it seems to relax the egg).
Poached eggs are big and poofy and silly-looking and you can't put a price tag on that.
leftover crabcakes
wat
has anyone tried blue apron?
the Cosi in Dulles puts guac on the english muffin on their eggs benedict, that's good eats.
It's trash. Just find a good butcher and a good coop.
Just saw this...interesting timing given the pizza discussion going on elsewhere:http://www.msn.com/en-us/foodanddrink/foodnews/101-best-pizzas-in-america-2014/ss-BBgTwOU
of course number 1 is #1 FRANK PEPE, NEW HAVEN, CONN.
Pepe's or GTFO.