eddie-brannan
Eddie-Brannan
eddie-brannan
42m
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Talking of brie, a very strange-sounding but delicious sandwich is sliced brie, thinly sliced banana with a dusting of cinnamon on wheat bread. I learned it many years ago from a friend when I was still living in the UK. While I mostly loathe the honey or syrup-sweetened American bread, I actually feel the slightly Read more

47m
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I’m curious about how you arrived at 5.5oz being the optimal weight per patty. It seems oddly specific, and since one generally buys ground beef by the pound there’ll be 14oz left over from 2lbs. Would it not make more sense to make six 6oz patties and keep two for a later dinner? Read more

1h
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Reading more about this, I think the Culinary Intitute of America-approved technique calls for the burrito to be wrapped in foil and suspended on wires so it hangs just above the manifold, perhaps off the spark plug cables.

Sep 21
1

The whole point of engine airflow is to keep the block from overheating, and cold air passing through the engine bay will lead to that outcome. The exhaust manifolds, on the other hand, will get hot regardless of weather conditions. That’s where to place the sandwich. 

Sep 21
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The addition of aromatics and flavoring elements has me wondering: could you make up a sous-vide vac-pack and toss that in the dishwasher? The idea grosses me out but in the interests of science

Sep 21
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Best thing about 787s is you could take in the views while sitting on the crapper.

Sep 21
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Right? At the moment I just copy paste into a Word doc and print that. I have a magnetic clip above my work surface and I always put printouts up for when I’m making something. I also file them all afterwards for future use. 

Sep 21
3

The homie Jeremy Schaller of Schaller & Weber gave us a piglet for our wedding present. A dead one. To eat, not for a pet. We didn’t trust our caterers to do it justice so we took it to a place in Chinatown (pretty easy cause we lived there) and had them roast it suckling pig-style. It was so good I seriously Read more

Sep 21
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Scarr’s on Orchard, Lil Frankie’s on A, Williamsburg Pizza on Broome… All very good. Read more

Sep 21
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Beg to differ. I’ve had terrific wings at NYC sports bars, but to your point those bars were non-chain and had their own recipes/ingredients etc. The old Croxley Ales (now gone) on Avenue B, Slainte on the Bowery, Phebe’s also on the Bowery were all noteworthy. My wife is a wing fiend so we’ll always seek out the good Read more

Sep 21
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Clearly you should have ordered the wangs.

Sep 21
2

It would be great if you guys could rig some kind of print function for recipes like many food sites have that reformat the recipe alone for the printer. Read more

Sep 21
1

Oh good to know. I was wondering how they seemed to gotten a total pass on that. Read more

Sep 21
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This thread is taking me back to 2005 hard. Coast, BikeKill, custom frames (I had a replica keirin bike built by Don Walker, 53/53, all NJS but for the Columbus tubing I chose just to be a contrarian; had “Waka-San” in Hiragana on the downtube). Good times in the NYC bike/fixed-gear world.

Sep 21
2

Take your air popper to the liquor store and see if they’ll trade.

Sep 21
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Isn’t there a great music school in Sault Ste. Marie?

Sep 21
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Near as I can tell, the word “chiff choff” is derived from Italian sofrit (meaning “to fry”). Read more

Sep 21
1

God as a non-parent I had no idea whatsoever.