Aromatherapy raviolis: the new FOOD thread

[cold before sunrise]

the french laundry cookbook is my kind of porn, under the covers with a flashlight.

[YojimboMonkey]

Makin this bacon bourbon jam recipe for tonight's NYE party, oughta be pretty fuckin good

[mixed cats]

My friend gave me the momofuku milk bar book
Life is over
Brb getting all the fat

[DCDave]

I have been in NYC for < 24 hours and already had two amazing meals.

I did a vegetarian tasting menu at Battersby, a new place in Cobble Hill that one of my chef friends in DC recommended to me and they had these brussel sprouts that were unreal good served underneath a poached egg.

We also went to Union Square Cafe for breakfast and I'm going to buy their cookbook if only for the Gnudi recipe (and the salt-baked fried potatoes.)

Doing Blue Hill for dinner tonight.

OM NOM NOM EAT ALL THE THINGS.

[elpollodiablo]

I always wanted to eat at Blue Hill.

[Bernard]

lol one of the ingredients in this dish is a soffrito which needs to cook for five hours lol

I really thought I knew what a soffrito was, and that it did not take five hours to cook.

[YojimboMonkey]

The bacon jam was outstanding. The hangover burrito was merely medicinal.

[cold before sunrise]

lol one of the ingredients in this dish is a soffrito which needs to cook for five hours lol

I really thought I knew what a soffrito was, and that it did not take five hours to cook.

i thought the same of bolognese. reserve that kind of valuable time for love. you know how much i'm into you by how much has been invested into making dinner.

[Bernard]

This has taken several hours already.

[cold before sunrise]

let's be wifies.

[Bernard]

The bacon jam was outstanding. The hangover burrito was merely medicinal.

you bring the bacon jam, I'll bring the biscuits

[elpollodiablo]

I made this walnut tart today: http://goo.gl/6Xwif

It was kind of half a disaster, because it was my first time making caramel and I botched the first two attempts, the first by not adding enough water (the recipe says 1tbsp; this is not enough, and I used 2.5tbsp the next two tries) and the second by waiting too long to add the cream and butter, which caused the caramel to fail and clump up. Third time I got it right, basically, though I think I may have added the cream & butter too soon b/c I didn't want it to clump up again. So the caramel probably wasn't quite so dark as it should have been. Firmed up nice in the fridge, though, and I just had a piece. Delicious! Glad I added the salt; it cuts the sweetness really nicely and gives it some great savory/sweet contrast.

Yay cooking!

[Bernard]

Yay caramel!