#Repost @grandcentralmarketla with @get_repost
Decisions decisions . . .
Is it possible to make a jello mold without a blowtorch?
@noodleinhaystack just gets better and better. Duck shoyu, foie rice, all so good!!
I still miss @eatretreat all these months later!! 📸: @shawnlinehan
Muffie and Bold Food were featured in the latest issue of Curve Magazine!
Khao man gai and sauce with @kristenloken care of the recipe from @nongskhaomangai. It’s like being in #singapore all over again.
Kunefe, crunchy noodle like pastry encasing cheese and soaked in sugar syrup, at Feride’s Bakery in Santa Clara is a very good choice.
If your salami gets a little too dried out, get out your microplane and use it as seasoning.
Turns out raw fish and melon are delicious together. @loyalnine
The new @uchidenver is open and it’s as good as the original.
The green chili with beef cheeks is the way to go. Or order anything else on the menu cause that’s good too.
Yellow cauliflower, porcinis, garlic chives, tatsoi, garlic, salt, MSG, and lots of olive oil.
The best centerpiece for your buffet table is a whole American country ham. This is one of the best from @bentonsbacon in Tennessee. American country ham can be as good as prosciutto or jamón and it’s about 10% of the price. It’s ours, and we should eat it and display it because these artisans work so hard to create a world class product. And above all it’s delicious.