Interesting Arkady, I always use a combo of butter and solid crisco vegetable fat. I’ve never tried lard. Do you get it at the butcher or the supermarket?
mmm lychee champagne cocktails at en brasserie. highly recommended!
have had the carmelized bone marrow with caviar at allen and delancey and found it to be a little busy for my taste. i like the simpler more traditional versions at landmarc and blue ribbon.
That picture of the wing bar in the Streetlevel thread has some delicious opportunities for funny captions, what with the guy sitting spread eagle at the table and the cute woman on the stairs talking on the cell. Anyone want to give it a shot?
ENY, one more reason I won’t drink Sambuca!!!!!!!!
Yellow wax beens cooked in pork fat.
And of course chicken livers and onions fried in bacon fat.
drat Rob, there goes my theory (and the hope for yummy carbonara dinners at my gay male friends’ houses…).
EUROTRASH!
http://bit.ly/17YHuF
Interesting Arkady, I always use a combo of butter and solid crisco vegetable fat. I’ve never tried lard. Do you get it at the butcher or the supermarket?
mmm lychee champagne cocktails at en brasserie. highly recommended!
have had the carmelized bone marrow with caviar at allen and delancey and found it to be a little busy for my taste. i like the simpler more traditional versions at landmarc and blue ribbon.
Ok, I’ll start then.
Does the sign “Open Tonight” refer to the restaurant or the guy’s legs?
That picture of the wing bar in the Streetlevel thread has some delicious opportunities for funny captions, what with the guy sitting spread eagle at the table and the cute woman on the stairs talking on the cell. Anyone want to give it a shot?
quote:
so it’s sort of like genetically hard-coded into gay men to be able to cook spaghetti carbonara?
i dont know about that, i dont even know wtf “carbonara” means.
*rob*