I had an incredible dinner tonight, at this fairly new Italian restaurant in town.
I had a stuffed pasta (sort of like ravioli) and inside was spinach and cheese, and it was served with a gorgonzola sauce, topped with pine nuts.
*drool*
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I had an incredible dinner tonight, at this fairly new Italian restaurant in town.
I had a stuffed pasta (sort of like ravioli) and inside was spinach and cheese, and it was served with a gorgonzola sauce, topped with pine nuts.
*drool*
Chewy chocolate chip cookies:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact) – a rounded tablespoon’s worth will also work
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift (or pulse in a food processor for 10 seconds) together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Cover the dough and chill in the fridge for an hour, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake two sheets at a time, one on the top rack and one on the rack below, for 6-7 minutes. After the 6-7 minutes, switch the top baking sheet with the bottom and the bottom with the top, rotating each sheet 180 degrees for even browning. Cook for another 6 or 7 minutes, or until golden brown.
Remove from oven and leave cookies on sheets for two minutes before transferring them to cookie racks. Cool completely and store in an airtight container.
http://www.amazon.com/All-About-Brai...5541593&sr=8-1
http://ecx.images-amazon.com/images/...500_AA240_.jpg
Love this book. The bac0n-ater recommended my wife (then fiance) get it for me for my birthday. The first brisket I ever did was from this cook book. I'm currently eye-balling the '7 Hour Leg of Lamb' recipe, and the 'Flank Steak Smothered in Mushrooms' recipe.
Check this shit out:
I took left over braised lamb and braised brisket, and chopped it/ shredded it up.
Took some of the left over juice/sauce from the lamb braise and mixed it with mayo and spread it on large flour tortillas, then I plopped a big helping of cooked rice w/ cilantro, piled on the meat, some shredded cheese, some salsa and a hunk of lettuce. Roll it on up like the crew at Chipotle, and then I used the panini press and grilled it for 3 minutes.
God-DAMN that was fucking good.
I tell ya man, next to smoking, braising is the best way to cook meat, hands down.
Chinese 5 Spice Baby Back Ribs with Honey Glaze....
I....am....GOD!!!!!
I just made the perfect sandwich, so there.
Did it involve bacon?Quote:
Originally Posted by bac0n
as in me cooking it? yes. har har har!Quote:
Originally Posted by Scar
They ain't no ribs though.Quote:
Originally Posted by bac0n
Just cracked open a nice bottle of 2006 Merlot.
From the Niagra Penninsula.
'Tis delicious.
Sunday, I shall try the Chorizo Garbage Plate
Hashbrowns
Onion
Green Pepper
Ground Chorizo
Tomato
Eggs
Cheddar
It shall be glorious.
Is that all mixed together into one shabang?Quote:
Originally Posted by Scar
I made stuffed peppers the other day. It rocked.
Basically. I originally saw it on Diners, Drive-Ins, and Dives. The recipe is up on Foodnetwork.comQuote:
Originally Posted by Ezee E
Mmm... Garbage Plate.
Plus a brisket tomorrow night..... Shit, its gonna be a 5 pound weekend! :lol:Quote:
Originally Posted by Ezee E
But you'll die happy.Quote:
Originally Posted by Scar
*DROOL*Quote:
Originally Posted by Scar
Ground chorizo is the most underrated meat product on the planet. I miss San Diego because the further you get away from Mexico, the worse the chorizo gets. Or rather, the less awesome it gets. :)
I agree. There is sausage, and then there is chorizo.
Just moved to North Carolina. Since then, I actually love sweet iced tea and have a much better appreciation for fried chicken...especially Bojangles.
okay, quick, favorite beers by style.
mine:
Porter: Bell's Porter
Weiss/Wheat Beer: Bell's Oberon
Hefeweizen: Paulaner Hefeweizen
IPA: Bell's Two Hearted
EPA: Sierra Nevada
Brown Ale: Torberg
Pilsner: Zywiec
American Lager: Miller High Life
California Commons: Anchor Steam
Belgian: Unibrau La Fin Du Monde
Blonde: Aflingem Blonde
Black Lager / Schwartzbier: Sprecher Black Bavarian
Altbier: Schell's Smaltz's Alt
Red Ale: Kilkenny
Oktoberfest/Marzen: Paulener Octoberfest
Winter Warmer: bac0n Brewery's Grinch Repellent
Overall Best Brewery: Bells in Kalamazoo MI.
I know nothing about "types" of beer really. I just know the best beer I have ever had is Old Peculiar.
This Saturday my extended family is getting together for a massive Maryland crabfest. We're going to cook and break food open with hammers.
I'm pretty excited.
Heh. I just had one of these a couple weeks ago. This may be the best thing about living in Maryland, actually.Quote:
Originally Posted by Mara
I think I like the Red Beers the most out of the different types I've had. I'm not sure of a proper name for it though.