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Baked potato topped with Trader Joe’s Spinach, Fontina Garlic Chicken Sausage (that’s exactly what it’s called, write it on your list), caramelized onions and asiago cheese. This sausage comes fully cooked and is in the refrigerator section. They have comparable products … Continue reading
Granita: Icy dessert; Sicilian, Italian Little did you know, during the Italian ice summers of your youth you were PRACTICALLY taking part in a granita already. It’s a frozen dessert made with water, sugar and usually a fruit flavor but … Continue reading
Tempura: Battering technique; Japanese A dish on the menu at most Asian (not just Japanese) restaurants, usually listed as an appetizer. Tempura is fried seafood or vegetables, usually shrimp tempura or just “vegetable” tempura. Honestly I have never had tempura, … Continue reading
Soufflé: Fluffy main course or dessert; French Yeah, it’s those fluffy things that have come to represent inaccessible cooking. I have only made mini-soufflés in ramekins, so I can’t say how difficult or not difficult it is to make a … Continue reading
This is like an “editor’s picks” thing because I am the editor of the Deep Fried Establishment and preside over a large staff of contributing writers, design people and stupid ass copy editors… There are many recipes I’ve made that … Continue reading
Do you know what baby blueberries look like? Isn’t that cool? I went blueberry picking for the first time, and it was just cool to see them look like little green buds then literally blossom into flowers, the mature flowers … Continue reading
I’m thinking that the word “luscious” applies to this dessert. That is my understanding of the connotation of the term, that it specifically refers to a pear poached in red wine with chocolate ganache. The thing about pears is that … Continue reading