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Best served with meatloaf. Its also a great way to use up odds and ends of cheeses that aren’t at their freshest anymore but you can’t bear to throw away something you spent $22.99/lb on. Or just plain old cheddar works too. Macaroni & Cheese No comments yet to Macaroni & CheeseWhen M and I met, he was The Gourmand and I was the Peasant. He, having gone to culinary school, and I making the best meatloaf he’d ever had. Times have changed and the line between who’s who has blurred, but I remain meatloaf champion of our kitchen. Here’s my recipe. I give quantities, but [...] No comments yet to The Best Meatloaf Recipe You’ll Find
In culinary school, we’ve been braising and stewing large, primal and sub-primal cuts of meat. This week, I had Osso Bucco and Oxtail for the first time. I loved both. Long, slow, moist cooking renders even the toughest meat, like beef cheeks, tender and juicy. You can tell a cut of meat’s tenderness by how active [...] 2 comments to Chili For A Cold Winter’s Night
Ok, so perhaps the use of “authentic” isn’t exactly fair because I’ve never actually eaten in Japan, but having watched lots of Anthony Bourdain and Andrew Zimmer tells me that this place is the real deal in New York City. Yokocho’s entrance is at 8 Stuyvesant Street, between 3rd Avenue & 9th Street, next to St. [...] 4 comments to Authentic Japanese at Village Yokocho
A warm Happy New Year to all of you foodies out there. Cheers to all that 2009 has in store for us, may it all be delicious! As for me, culinary school is swimming along and the tension is mounting, which is strange, considering no one is actually competing for anything, except center stage. Speaking of [...] |
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[...] served ours with Macaroni & Cheese and grilled asparagus [...]
[...] served ours with Macaroni & Cheese and grilled asparagus [...]
Perfect! I wouldn’t change a thing.
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