December 2010
3 posts
National Flags Never Tasted This Good →
Jonathan Gold's 99 Essential LA Restaurants 2010 →
With so many options, finding a restaurant in Los Angeles for a special occasion can prove to be a difficult task. To help I turned to the good ol’ internet and came across this link from the LA Weekly, which I hope can prove to be valuable to you, too. As usual, Jonathan Gold highlights some of the best places around town. (My personal favorites include The Gorbals, Jitlada, Palate,...
November 2010
3 posts
October 2010
1 post
September 2010
3 posts
August 2010
1 post
June 2010
2 posts
May 2010
8 posts
What The Fuck Should I Make For Dinner →
Sometimes I have other pressing functions, like working my day job, that keep me from making food consumption be my only function. So why don’t you play with this site and let me know how it works for you since I can’t right now but want to.
Cinco de Mayo Taco Making Tech Support
Betsy: So if I need 4 pounds of pork shoulder, do I get a pork rack? Or a pork loin?
me: Pork loin is healthier. A rack has ribs.
Betsy: I need boneless.
me: Pork shoulder should look like a big lump of meat, no bones.
Betsy: Will the pork loin work?
me: Hmm. In the crock pot? Yeah. But it's best if it's a pork shoulder or butt.
Betsy: Ok.
me: Like it should look like a little boulder.
-----------------------------
Betsy: It says purify on blender. Should I blend or liquefy? I mean, puree until smooth--thats what it says.
me: Blend it so it has the consistency of a puree. You can't go wrong if you blend or liquefy. One will get to it faster than the other.
-----------------------------
Betsy: If something is on high it will reduce right?
me: Yes.
Betsy: Ok.
me: Are you doing a reduction sauce?
Betsy: Yeah. It's boiling though. Is that ok or should I turn it down?
me: Umm, you turn it down until it has reduced to the amount or level you want it to. What kind of sauce are you making? Also, the more it reduces, the consistency will change from less watery/running to thicker.
Betsy: That's what we want. Ok, i have it on low hoping it will reduce. Thanks, sweets!
me: Anytime. :)
April 2010
4 posts
January 2010
1 post
December 2009
12 posts
ooohfood: The one list I am more in agreement with... →
ooohfood: RT @dine_LA: dineLA Restaurant Week is... →
ooohfood: http://twitpic.com/tzo0y - Just when I... →
ooohfood: http://twitpic.com/tun2j - How do you do... →
ooohfood: Most comforting thing about this list is... →
ooohfood: I love this. More over, I love how you... →
ooohfood: That last espresso shot was a baaaaaad... →
November 2009
15 posts
ooohfood: Roasting root veggies making dumplings,... →
ooohfood: Photo: Breakfast of Champions I’m... →
ooohfood: http://twitpic.com/q51c4 - Because... →
