I have a pork loin, and I’d like to make a mango relish for it. Suggestions?
Food
Just to Clear Things Up
This thread over at TNC’s is all kind of win because it is such a ridiculous topic, but I find myself unable to avoid comment. Let it be known- mayonnaise is delicious, and miracle whip is a petroleum byproduct. I’ve thrown sandwiches from a deli out the car window after I have had a bite …
Bleg and Open Thread
Although I don’t normally cheese blog, extreme circumstances sometimes call for extreme measures. As of Saturday the East Liberty Whole Foods in Pittsburgh had a decent number of small rounds of a truffled sheep cheese called Tartufello Pecorino. This is a cheese for which I would consider killing a man, yet is only slightly more …
A Radical Palate
Via the comments, I see that the we are only beginning to understand the magnitude of the liberal/Dijon conspiracy: Today, Judge Sotomayor’s culinary tastes range from tuna fish and cottage cheese for lunch with clerks in her chambers, to her standard order at the Blue Ribbon Bakery: smoked sturgeon on toast, with Dijon mustard, onions …
Salsa Verde Update
Not sure if this would still be considered salsa verde, but here is what I did: couple pounds of tomatillos two onions dozen or so serrano peppers couple habaneros couple cloves of garlic a metric ton of cilantro some kosher salt a couple limes I took out the cast iron skillet, as suggested in the …
Recipe Help
Just curious- do any of you have an interesting salsa verde recipe that is something a little different? Also, looking for a way to kick up my burrito meat up a notch in the spice area. What would you all suggest?
Bacon popcorn
I’m a bit jetlagged and can’t get to sleep, hence this late night post. I’d like to tell everyone about something new I had at dinner (or more accurately at a restaurant bar waiting for a dinner companion to arrive): bacon-flavored popcorn. I had it at a restaurant near Hyde Park called Texture. It’s …