So the largest problems with ground meat are the incredible amount of surface area it has, and the fact that usually it is assorted scrap from any number of individual animals. It makes it great for bacteria to travel. There are US based studies
Pastry cream, probably. That’s either *creme confeiteiro* or *creme gelado* here in Brasil. Not used as a churro filling here, though. For us, they aren’t more expensive filled, as they are nearly always filled by default. R$2,00 (U$0.83) each. It’s a good thing I’m
Absolutely wonderful experience. The service and the way the courses advance from one into another are really what strikes you as impeccable as the menu develops. The food was stellar, right from the beginning canape all the way to the dessert. The jowl of
I wish that’s what they would call it in the US. Every time I see it, I hope its actually a honey comb covered in chocolate. Then I’m disappointed when I learn that its just bubbly chocolate covered toffee. Not that toffee is bad,
I also have never worked with matcha as I’m not personally a huge green tea fan. However, [Jo Cooks has a recipe for mini green tea cheesecakes that sounds simple and delicious](http://www.jocooks.com/bakery/cakes/matcha-mini-cheesecakes-with-white-chocolate-covered-strawberries/). And [this swirled full-sized cheesecake is really similar to how I make
[This source](http://www.seattlemet.com/eat-and-drink/best-breakfast-spots/articles/seattle-breakfast-bacon-vs-pork-belly-march-2012) says: > Both bacon and pork belly begin as a cut from the fatty underbelly of the pig. The curing process is what transforms pork belly into bacon, the smoky, salty breakfast classic we all grew up on. Pork belly, unlike those
It depends to some degree on how much of the filling is covered by the dough. My mom makes this, but uses more dough so more of the innards are covered. In that case the insides don’t get too much more done. The first
I was just thinking the same thing. I’m having a lazy day here at the house still wearing what I woke up wearing. After seeing this photo, I have gotten dressed and am about to head out for tacos. I absolutely must have tacos.
Sorry, thought you were OP. Didn’t look. In all restaurants I have worked at, the meal provided for the staff is called family meal. Typically, it is something cheaper, and done rather quickly, as there is a lot of other prep to be done.
No, casual bar/waiter work is actually decently paid, and even better when you include tips (bigger bars could get an extra 10% and 30% on a busy night). The way most bars and restaurants operate is everyone is on a casual rate as opposed
I am so making these. Actually, I think we will make these for my mother-in-law her birthday is this week.
The shaping/baking directions are either inferred from the pictures or just assumed, because “it’s just obvious to the observer.” Some things are simpler than they appear. OTOH, some of it is buried in cultural norms, i.e.: “What do you mean you don’t know how
W-what? Don’t get me wrong american pancakes and these are both thick but thats where the similarities end… These beautiful things taste like cabbage, egg, mayo,green onion, fish/pork(depending on your filing and whether you do flakes on top) They’re far more peculiar flavor combo
It’s a baking technique, and I find it works better by adding the ingredients in that order. Combining the sugar, egg, and/or butter is called “creaming” them together, which is why the sugar is with the wet ingredients. From there, the wet ingredients are
It was so easy to make! I had no idea. Use any basic berry jam recipe, there is even one that comes with the pectin you will need to make it. I used frozen fruit; just blackberries, blue berries, strawberries and raspberries, and thawed
Again, not completely sure as to what kind of cheese it is, but it would more than likely be [queso oaxaca or quesillo](http://i.imgur.com/ZBSryGK.jpg). I lived in the US for some time, you should be able to find it fairlr easily in some mexican market
I grew up with ice cream like this back home in Borneo and one of the biggest brands/flavors there was were these bad boys: [Paddle Pops] (http://2.bp.blogspot.com/-1jvEUZsQR1E/UAVEyUrpCOI/AAAAAAAADuM/fSKqXbXwWfg/s1600/paddlepop.jpg). The nostalgia hunger feels! *Edit fer gramerz.
I think it’s funny how messes (such as the caramel spill) are regarded as aesthetically pleasing in pictures but in reality you’d be bothered by it
The filet I rubbed with fine ground coffee, salt, and a small amount of pumpkin pie spice. (1/4 tsp per filet) I cooked those medium rare then sliced and laid them out like this. For the gnocchi I used the recipe below because it
Hey guys, here’s the recipe (from http://blog.hostthetoast.com/maple-bourbon-brown-butter-peach-pie/) It’s a long recipe and does take some time and patience, but it is SO SO SO worth it. You could also use apples instead of peaches if you prefer. **INGREDIENTS** *For the filling:* 3 lbs ripe
I used to work with a Vietnamese kid. He would always bring in home made dishes. He knew I was a fan of Pho. He said you have to try this soup. It’s so much better. He brought me a huge bowl of Bun
Maybe they’re bigger than they look. :\ But they look like half a breaded tenderloin (http://caloriecount.about.com/calories-great-wraps-fried-chicken-tenderloin-i169847) which would be around 45 calories, and a quarter of a waffle (http://www.myfitnesspal.com/food/calories/better-homes-and-gardens-cookbook-8-waffle-in-belgian-waffle-iron-64385972) which would be 86 calories, for a grand total of 131 calories per waffle? Add
1. Make some [chocolate mousse](https://www.google.com/search?safe=off&site=&tbm=isch&source=hp&biw=1350&bih=812&q=recipe+chocolate+mousse&oq=recipe+chocolate+mousse&gs_l=img.12..0l2j0i24l8.3013.17057.0.1922.214.171.124.10.0.0.142.1461.0j12.12.0.msedr…0…1ac.1.62.img..12.11.1330.UuzlNNA7G8k) 2. Buy a jar of marshmallow creme, a cheap pastry bag and a propane torch. 3. After the mousse has chilled, scoop some out on a plate. Use a butter knife to form it into a tall hill. 4.
Here’s the recipe for anyone interested (from http://hostthetoast.com/pretzel-crusted-chicken-nuggets-stuffed-beer-cheese/) **INGREDIENTS** *For the Beer Cheese:* 1 16 oz block cheddar cheese, grated 1½ tablespoons cornstarch 1 12 oz bottle beer of choice (I prefer lager) 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce *For the Nuggets:*