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Posts by abefroman

Rutherford Hill has some great wines for the money.   Get one of those suction stopper things, so you can save what's ever left.
I got a Chef's Choice 1520 a couple years ago, well worth the money.
What is your favorite lunch/dinner smoothie?
What's the secret to making a good garlic mayo?   Something similar to this:
What are some good uses for Lizano Salsa?   TIA
Does anyone have a recipe for Esgarrat?
Would cheese go well with roasted peppers and eggplant?   If not any other ideas what to do with cheese, red peppers and eggplant?
Is 24-48 hours marinade too long for a tough piece of meat?   Such as a beef roast or pork butt?   Are there any ingredients that would fair well to a long marinade?  And any to avoid?   -TIA
What a some good restaurants in Madrid?   Preferably near the eastern Centro and western Retiro areas.
 So in that video (don't speak Italian), is that still 8 finger cavatelli?
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