I really do not care about authenticity.
I care about salt.
Some of my favorite words: Stymied. Dichotomy. Amalgamation. Cutlery. Serendipity. Cathartic.
Some of my favorite textures: Cashews, toasted pepitas, cheesy gordita crunches
My favoirte viennoiserie is a Kouign Amann.
My favoirte pastry is a Paris Brest.
E-Collaring a dog is just about the most miserable thing you can do.
The internet really has ruined shopping for me. Well...Amazon is really to blame. I literally have to research every. last. thing. that I buy. I spent a day and a half researching a fucking keychain flashlight.
The first time I ate an oyster it was a Bluepoint, unfortunately.
I worked for a very well regarded chef who would serve Gold Band Oysters to any party or event that ordered oysters
One of my all-time favorite dishes - which I associate with Thanksgiving - is scalloped oysters. You get a bunch of oysters (a pint shucked) and layer them in a baking dish with crushed saltines. Take some heavy cream and season it with salt then dump it over the oysters/saltiness. Top with a bunch of nubs of butter and crushed saltines. Bake it until its bubbly.
Honestly, after reading the review, how the FUCK can SDP land a 2.5* for the Queensbury hotel?? Points for hoping they will maybe be good someday?? She sent back rancid food for fuck's sake.
Its a lot harder to be a lazy fat ass in VT - we have literally zero delivery options and the closest take out is far enough away that the food is cold by the time its back at our place.
It's pretty difficult going out to eat with most people who are not in the restaurant industry. What do you mean you don't want to order the entire menu? What do you mean you don't want to share everything?
We picked up our CSA in NY every other week. We were meeting my mother for dinner on pick up days and it was pretty fun. The inside of Quack Ups is something all upstaters should see at least once. Burger Den can be really good (I swear). I had the best BLT I've had in...years there this summer. And the strawberry shortcake was pretty good too.
I am SO relieved our CSA is over.
We have encountered bears, deer, coyotes, bobcats/lynx, turkeys and plenty of other animals in our neighborhood.
The food in Vermont has been pretty MEH so far. It's weird living somewhere where summer is the off-season. We are very curious to see how things change in the upcoming months.
The best meal we have had in VT so far was at SoLo Farm & Table.
I've never been to 15 Church and I am OK with that.
I suppose it doesn't surprise me that a capital district chef would be featuring a corn bisque on their menu in NOVEMBER (in a really bad corn year) - it just disappoints me. Regardless of the preparation. I share a similar feeling when I see that a food writer decide to order something so out of season
Is it wrong for me to completely write off a certain chef because every interaction I have had with them it was painfully clear what a disgusting egomaniac they are, rather than by having their food?
The first time I came across an affogato was when I was a teenager watching the movie, "Blue" (which remains, along with many of Krzystof Kieslowski's movies, one of my all-time favorites). I remember being so stunned by it that I immediately went to the kitchen and made my own.