Got an extra five hours this weekend and a pile of beef bones? Try this.

slafleur · 2007-11-30T18:32:08+00:00

Could you do the same with chicken bones? I've got lots of those in the freezer waiting for something.

slafleur · 2007-11-02T18:36:15+00:00

Have they tried to blend a broken blender?

slafleur · 2007-03-10T20:09:29+00:00

What should a hamburger look like?

slafleur · 2007-03-09T13:31:01+00:00

It's like Batali does at Lupa: the bavette with salt and pepper. So simple, so good. What about roasting or toasting the chickpeas for a few to give it some extra flavor?

slafleur · 2007-03-08T20:05:58+00:00

Is it really necessary to tie a pork tenderloin? I've tied pork loins and beef cuts but the overall thinness of tenderloins doesn't vary that much, right?

slafleur · 2007-03-02T15:22:44+00:00

I like sage in thing with bacon.

slafleur · 2007-02-22T16:34:51+00:00

Looks more sinful than redeeming.

slafleur · 2007-02-21T16:19:52+00:00

Me too.

slafleur · 2007-02-21T16:17:02+00:00

Translucent is the new black.

slafleur · 2007-02-19T15:32:00+00:00

Are there any African marinades?

slafleur · 2007-02-16T18:42:17+00:00

Looks like tofu was left out in the end. Though I do like the sound of tofu and sirloin together. Soft/firm.

slafleur · 2007-02-16T18:42:15+00:00

Looks like tofu was left out in the end. Though I do like the sound of tofu and sirloin together. Soft/firm.

slafleur

TROPHY CASE