White pepper is incredibly finicky. The right amount can an amazing effect... but even one grain too much will overpower ALL the Thanksgiving flavors.
Bigalke
bigalke
White pepper is incredibly finicky. The right amount can an amazing effect... but even one grain too much will overpower ALL the Thanksgiving flavors.
Mmmmmmmmm... Kelly Bundy.
In other words, he's got a chance to hit the trifecta with the 2076 Tokyo Olympic Committee...
You can easily flash pasteurize eggs if you are paranoid about the potentially harmful bacterium in raw eggs, but ultimately the best food sometimes brings some risks. If you're going to take a chance, might as well go all the way... gnaw that cookie dough, don't compromise on your Caesar. At least you'll be able to…
Wait... you DON'T want the glorious emulsification of fresh egg yolk? You'd really pander to BIG MAYO by glopping industrial nuclear-apocalypse-stable sludge into your blender rather than cracking a few eggs, getting your hands dirty and amping up EVERY flavor in there?! Did you need to save time with that shortcut so…
Some schools seem well-suited to make the leap to FBS football, like Georgia Southern or Appalachian State (or Marshall or Boise State before them). And then there are teams like Georgia State, a grow-up-quickly-from-the-ground-up program at a school that responds to feeling left behind by asking for flagellation...
What, no love for Georgia State's loss to Samford? I know the Panthers are in their transitional season from FCS football, but they are ostensibly a I-A school that plays in the Sun Belt...
+17
At the Italian restaurant where I used to work, the chef would have me drop each clam and mussel 2-3 times from 12-18 inches high on a wooden cutting board to force out sand. Then they'd all go into a salty cold-water solution for two hours before going on ice. For clams, you don't really have to do anything to the…
Only slightly less, though... whether pinboning a fish or debearding a bivalve, cleaning seafood is never meant to be an easy experience, no matter the tools available.
Oh, and use the fu(dge) out of some butter with bivalves. ALWAYS. That's what they're doing at the restaurant when you spend $35.
Overworked and underpaid? You don't know that feeling until you're the guy responsible for some guy's $35 plate of mussels and clams and you're getting minimum wage to cook 'em...
Or you've got a Cadillac...
Hollandaise is pure hell to make from scratch... so it seems like something perfectly masochistic for Albert to hit upon. I mean, people love it and all, another batch of egg yolk and clarified butter for your arteries. But after making 60-yolk batches of Béarnaise every night of my first summer cooking professionally…
During my period of my career when I was working at a resort in Illinois, we did a wine-and-food festival where we had six different food stations in this ballroom and wines matched to each offering. At my station, they had me cooking FOIE GRAS HASH... weirdest thing I could possibly imagine doing with foie gras, but…
The worst part about that is I remember my dumbass 10-year-old self agonizing when ol' Majkowski went down against Cincy and Favre threw his first completion to himself...
3. Kordell, again. They REALLY want you to know how much they hated Kordell. Also, they suspect that he might have been, YOU KNOW...
I liked Hardee's... when I was four. We would go to the one down the road from my great-grandma's rest home in Wisconsin. They had a huge indoor multi-level ball pit and play structure. So it would seem that more than a quarter-century has passed since I stuffed my face with a burger from that franchise.