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Posts by chefbuba

Went out into the yard and picked about a pint of blueberries, then ate most of them standing over the sink.   Made a pear crisp also.......still cooling.
Do I hear $17.50?
Chicken stock to keep them white, then tossed in a little lot of brown butter.
Pickle just added to the roll with the bacon & onion. Don't think the mustard plays a huge roll in the overall taste of the final dish. I wouldn't waste anything special on it. Verdict: It's a keeper.
@Planethoff's post on rouladen got me salivating, so.........along with some spatzel                        
So this thread and another the other day that involved rouladen sealed the deal for tonight's dinner. Pics in the what's for dinner thread.
Depends on how much cooking experience you actually have.
Slumming tonight........Take & Bake pizza from the market.
PGI means it's the real deal, as for quality, don't know.   To obtain the PGI mark, Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia.
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