Brooklyn Life Open Thread by jscheff 08/06/2009 368 Share Share Brooklyn Life Brooklyn Life Open Thread What's Your Take? Leave a Comment Leave a Reply Cancel reply Register to leave a comment, or log in if you already have an account Mmmmm, lard pie crust. We lard all our vegetables with bacon and pork belly. Log in to Reply Although i typically love all things that come from Thailand, I’m not a big lychee fan; nor rambutans for that matter as they are quite similar. Log in to Reply Love lard bread and fresh lychees (though not necessarily together) Log in to Reply I use lard & butter in crusts. Log in to Reply We had a Burmese cat that LOVED bone marrow. Log in to Reply CGups- have you had the carmelized bone marrow @ allen and delancey? Log in to Reply Let’s see what fats are on the menu at Ellis Bar>>>>>> Log in to Reply haha sorry dave! if you’re a big foie fan – check out momofuku ko. They freeze it and serve it grated over reisling jello with fresh lychees on top – it’s freakin amazing. Log in to Reply I make pie crusts out of lard. It’s sooooo much better. Log in to Reply < 1 … 12 13 14 15 16 … 40 >
Although i typically love all things that come from Thailand, I’m not a big lychee fan; nor rambutans for that matter as they are quite similar. Log in to Reply
haha sorry dave! if you’re a big foie fan – check out momofuku ko. They freeze it and serve it grated over reisling jello with fresh lychees on top – it’s freakin amazing. Log in to Reply
Mmmmm, lard pie crust. We lard all our vegetables with bacon and pork belly.
Although i typically love all things that come from Thailand, I’m not a big lychee fan; nor rambutans for that matter as they are quite similar.
Love lard bread and fresh lychees (though not necessarily together)
I use lard & butter in crusts.
We had a Burmese cat that LOVED bone marrow.
CGups- have you had the carmelized bone marrow @ allen and delancey?
Let’s see what fats are on the menu at Ellis Bar>>>>>>
haha sorry dave!
if you’re a big foie fan – check out momofuku ko. They freeze it and serve it grated over reisling jello with fresh lychees on top – it’s freakin amazing.
I make pie crusts out of lard. It’s sooooo much better.