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Learn how to make Christmas Hamlet! Go to http://foodwishes.blogspot.com/2012/12/christmas-hamlets-to-eat-or-not-to-eat.html for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy home-cured, fresh holiday Ham Recipe!
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Jung Kim I'll be making this for the holiday dinner!
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You haven’t had ice cream until you’ve tried Bi-Rite Creamery’s. If you are planning on visiting San Francisco, I command you to make a stop to this small shop. Hands down, no que...
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Dirty Ladle
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Dirty Ladle So what exactly makes ice cream…well, ice cream? Specifically, ice cream is consisted of milk protein, sugar, fat, and water. Whipping all of these ingredients creates a colloidal structure where air bubbles and ice crystals spread among destabilized fat globules.
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Like many of my neighbors, persimmon trees are abundant. Generally, these fruits are ready for picking anywhere from late October to early December. They require little maintenance and are easy to grow, which probably explains why the tree in my backyard has survived for an X amount of years. I remember bringing in a bag of these to work and had a difficult time explaining the flavor of these tomato-pumpkin looking hybrids. One of my coworkers, who had never had these, had described them as having a texture of a nectarine, and a mild taste of apple.
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Dirty Ladle
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Buttermilk is tart/tangy. The taste reminds me of a yogurt + sour cream mixture. Buttermilk is a fermented dairy product produced from cow’s milk. You can bake, cook, and drink this stuff. It softens the gluten in flour; hence, makes soft, tender cakes. It even makes a great addition to dressing! NY Times has a recent article about the rise of buttermilk–be sure to check it out!
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Dirty Ladle
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The official start of Fall this year was Sept. 22. Call it wishful thinking, but I think the city’s beginning to feel it…even if it’s just a teeny bit. We’ve been having some rain and cold mornings, but I think we are finally getting there.
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Dirty Ladle
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Dirty Ladle I’m not sure why we associate fall with cinnamon, nutmeg, and ginger. I do know these are spices I enjoy all-round. It’s like Christmas in your stomach 24 hours a day!
Gourmet released this recipe a couple years ago from Pastry Chef Claudia Fleming during her reign at Gramercy Tavern. As noted, this recipe is best eaten 1-2 days after it is baked. After a day, you can really taste the Guinness, molasses, and ginger. So don’t panic if you eat this right out of the oven and are left wondering why the cake tastes like bread! The sweetness will settle in after.
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Lisa Cook
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I am in love with pastry chef Zoe Nathan. When it comes to pastries and cakes, she has a magic touch–turning flour and butter into an endless selection of pumpkin and ginger breads, cookies, tarts, and cornmeal cake! If you love cornbread, then you will be a huge fan of this recipe. Imagine cornbread’s dense, crumbly texture sweetened with seasonal fruit (and also some sugar). Have no fear, Zoe has graciously shared Rustic Canyon’s cranberry orange cornmeal cake with LA Weekly and Huckleberry’s blueberry cornmeal cake with Bon Appetit.
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Dirty Ladle
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I never tried bacon until I started college. My parents instilled in me the belief that bacon was a dangerously unhealthy product. It was addicting and dangerous. Just dangerous.
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Dirty Ladle
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Dirty Ladle You can never have enough apples in your refrigerator. You can pair them with cheese, toss them in salad, stew them with beef ribs, and create an endless array of cavity-causing sweets. This weekend Los Angeles celebrated Carmageddon: The Sequel, which really translates to finding reasons to stay home. I didn’t make a list of things I could do, but I knew that a trip to the market would kill a couple of hours. Saw some beautiful Jonagold apples. These apples are in season from September and October so I couldn’t resist.
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Growing up, I hated bittermelon. My dad would get every opportunity he could get to cook these, but worst part? He didn’t try to cook these any different. It wasn’t like my younger sister and I would come home to a breakfast bittermelon smoothie followed by a bittermelon pie for dessert. Instead, we were greeted with bittermelons stuffed with pork in a chicken-based broth at least once a week...
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Dirty Ladle
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Dirty Ladle Mentaiko is processed from Alaskan pollock roe; generally it is marinated with salt and some other spices giving it a salty, slightly spicy taste. In its marinated form, it’s also known as karashi-mentaiko. This little eggs are perfect when you are on the go: pile a small mound of rice on roasted seaweed with mentaiko on top…voila! Ready to eat! However, if you have a couple of minutes to spare, the following recipe is tasty and simple to follow.
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Dirty Ladle
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I usually get the one from trader joes. But I want to try something new. Have you guys ever tried making one?
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James Lee
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http://food.socialengine.com/post/1350/caramelized-figs-with-star-anise-and-cinnamon
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Dirty Ladle
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Dirty Ladle
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James Lee
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