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All responses Most smiled responses
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Szechuan lamb testicles.
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A stock! Check out my recipe for veggie stock in the notes of this recipe (at the bottom of the page): http://culinaryculture.com/recipe/French_Lentil/r,jo
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Aww, I'm thrilled you liked my recipe! This is my general rule for oysters: if they look firm, plump, and smell salty like the sea, you're good to go.
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I have a small kitchen and I wouldn't change it for the world. It's incredibly charming, and everyone is always super surprised at what I'm able to achieve with such limited space. Tips: Stay clean and organized, after you're finished using a tool/cutting board, wash it/load it in the dishwasher, so you have that counter space ready for what's next. Utilize your dining table, or move a small table, like a coffee or side table, into the kitchen to serve as extra counter space. When feeding a crowd, try and make as many one-pot meals/side dishes as possible, so your kitchen isn't overwhelmed with empty/dirty mixing bowls, pots, etc.
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Salt. With so many varieties available, encountering under-seasoned food is just a shame.
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We wanted an Airedale, but didn't have the space. It was a huge commitment to get a Welsh because of the their aggressive temperament. They look soft and cuddly, but they're known to be more aggressive than pit bulls. It's been a long road with training, but Ralphie really has become super sweet and chill.
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Never miss an opportunity to say a kind word. You're guaranteed to make someone's day.
Generosity and unselfishness are two of the greatest successes in life. -
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I used to sew, and I wish that I had kept up with it. I wanted to be a fashion designer. I'd love to make my own clothes.
I'd also like to learn to crochet, so I could make some kick ass baby gifts, blankets, and slippers. -
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As long as you're not:
a.) stinky
b.) mean
c.) all of the above
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A philanthropist, organic advocate, and an amazing wife.
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Hmm, wow. I think it's more of a question of what rather than who. I'm inspired to cook when I see beautiful things. I envision a dish, and I create it.
Two chefs that I admire immensely are Jean-Georges Vongerichten, and Neil Perry. -
Hell yes. We haven't had much down time, but you'll definitely see more of his awesome skills in the New Year.
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Honestly, I'd probably be so depressed I'd stop eating and die.
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Then we will absolutely adopt you!!
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Being in hot kitchen is like hanging in a sauna.
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