Here’s a really good answer.
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The Gourmand used to work in a kitchen in a very fine restaurant in Park Slope and there, he was taught to make chimichurri. Except, we went to a restaurant recently, and ordered a steak served with chimichurri and our sauce and their sauce were decidedly different. Is the wikipedia definition “authentic?” I guess [...] 1 comment to Grilled Sirlion with Olive Salsa? VOTE NOW!!
We went to our favorite farm stand at the Grand Army Plaza Farmers’ Market this past Saturday: Bradley Farms, home of Ray Bradley, and bought some chicken. We love the vegetables from Rays farm but his meats, when available, are even better. We purchased two packages with two legs each. The first pack was [...] This is a secret recipe from the dinner over which The Gourmand & The Peasant fell in love. There is a wonderful mushroom called the “Hen of the woods” or maitake. The first step to winning your love is to find a great source of mushrooms. All of our best mushrooms have come from [...] Way back when, I lived with a wonderful, fabulous, awesome roommate, who through no fault of her own, was from Ohio. Now, don’t get me wrong, Ohio readers, I am big fans of some of the people your state has produced. But, culinarily, it will take some time. Like Ireland. Meanwhile, in Brooklyn, my roommate and [...] 2 comments to Julie’s Favorite Dinner
This post will be mostly a review of Thomas Beisl, Austrian restaurant in Fort Greene, Brooklyn across the street from BAM. However, I have to give a nod to what brought us there last night. Eight of us, The Gourmand & the Peasant and parts of each of our families, descended on the place [...] No comments yet to Thomas Beisl & Paul Simon
I had my first experiences with Korean food at a friend’s house as a kid in Rochester, New York. Home cooked meals, served family-style in the Hauser house, had a strong influence on my love of food. Recently, when I was craving Bulgogi, instead of looking up a generic recipe, I phoned Mr. Hauser [...] 2 comments to Beef Bulgogi
When you are cooking, there are some basic rules of thumb.
1: Don’t let the gas run if the burner isn’t lit. 2: If in doubt, throw it out. 3: Marinading should be done for at least 24 hours. Practicing #1 and #3, we got a great recipe for Beef Bulgogi from our friend’s Asian-scholar father and he tells us [...] The previous post was also about Sidecar, but last night, we actually ate there. You’ll recall (or scroll down to see) that they are ‘closed Mondays.’ We arrived a little early last night, after rescheduling our plans with dear friends Emily & Orson, so the Gourmand and I sat down at the bar and had [...] No comments yet to Sidecar: Beer, Burger, Bar
I was all excited last night to go out the Sidecar in Brooklyn with The Gourmand and our close friends. I had this hunch that I’d better just call and make sure that they are open and, sure enough: Closed Mondays. I suppose that everyone is entitled to a night off, but, well, I don’t have [...] |
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Hello darling Emily,
This is Emily your cousin. I have an unrelated request…as in unrelated to Sirloin, olive, or salsa request:
What’s the deal with parsley? Please explain!!! How can it be used…hmm practically? I mean let’s face it, it’s a garnish. Garnishes are often forgotten by the less than couth chefs and then it just rots in the refrigerator.
Love you,
ebh