The Food Thread
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Get_Right said:GlowGirl said:Cliffy6745 said:Is that Warren’s in kittery?
haven’t seen the show but first thing I thought of was McNulty too
Lunch is great but we miss Cyril's! Small place on the other side of the road not far from Lunch. We always get the puffers at Lunch.
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GlowGirl said:Get_Right said:GlowGirl said:Cliffy6745 said:Is that Warren’s in kittery?
haven’t seen the show but first thing I thought of was McNulty too
Lunch is great but we miss Cyril's! Small place on the other side of the road not far from Lunch. We always get the puffers at Lunch.0 -
Tuna bowls0
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👏The love he receives is the love that is saved0
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Went to a bbq in the Jersey burbs today. Wow!! They put out a feast.
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😲
Looks amazing!The love he receives is the love that is saved0 -
Bought a few Italian black summer Truffles.Post edited by eddiec on0 -
Fungus Amongus
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Carbonara with Guanciale and Pecorino and shaved Truffles.
Post edited by eddiec on0 -
Good fucking FSM!
Bravo.The love he receives is the love that is saved0 -
That pasta looks killer, not sure I would pair Guanciale with truffles, funk vs. funk. I am sure it was good though!0
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eddiec said:Carbonara with Guanciale and Pecorino and shaved Truffles.0
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Get_Right said:That pasta looks killer, not sure I would pair Guanciale with truffles, funk vs. funk. I am sure it was good though!Funny you should say that. All day I was thinking no meat, just let the truffles do their work. Then when I was picking up Pecorino from the Cheesemonger, they had some great looking Guanciale. I totally caved.It worked out alright in the end. After I rendered the pieces, I removed most of them from the pan and left the fat to add a bit of flavor.0
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eddiec said:Get_Right said:That pasta looks killer, not sure I would pair Guanciale with truffles, funk vs. funk. I am sure it was good though!Funny you should say that. All day I was thinking no meat, just let the truffles do their work. Then when I was picking up Pecorino from the Cheesemonger, they had some great looking Guanciale. I totally caved.It worked out alright in the end. After I rendered the pieces, I removed most of them from the pan and left the fat to add a bit of flavor.
100% with you, when I see Guanciale, which is not all that often, I have to buy it.0 -
Apologies for the decadence, but I had a piece of leftover Truffle. Made a Comte cheese and spinach omelet for breakfast.
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Ha. That is brilliant!The love he receives is the love that is saved0
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That all looks amazing. That pasta!0
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For the first time in a while I felt like cooking. Pork tenderloin marinated in olive oil, balsamic vinegar, garlic, and fresh rosemary - with roasted onion and fingerling potatoes.0
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Oh yeah!The love he receives is the love that is saved0
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