A.G. Newsletter #11: Cumin Beef, The Baker's Muffin, A New Knife & Sour Cherry Jam

Hey there newsletter reader,

How was your weekend? Mine was pretty fun though my brain is so overworked lately working on this cookbook, I don't think I could even tell you what I did. I know we saw "Toy Story 3" on Friday night and that it was amazing and moving, but other than that? Oh ya, we ate first at Grand Sichuan--my favorite Chinese restaurant in New York (see this old post)--and I tried a new dish, Beef with Cumin (or was it called Cumin Beef?):

Ok, that may not be the most attractive picture to post at the top of our newsletter, but let me tell you: this was a flavorful knock-out. The beef was coated in cumin (maybe cumin seeds) and then deep fried. The outside was crunchy, the inside was moist and when you jammed it into one of those buns with raw onions and lettuce it was a foodgasmic experience. I highly recommend it.

Another new thing I tried at an old place I love, The City Bakery, was this baker's muffin:

Isn't that crazy looking? From what I understand, it's made with leftover bread (brioche?) cubed up and tossed with raisins and cinnamon and all kinds of stuff. It's more bready than sweet and a good way to fill yourself up in the morning with a cup of coffee before tackling the day, which is exactly what I did on Thursday. Or was it Friday. Or Saturday? See!

One thing I know: I bought a new knife at Bed, Bath & Beyond.

Isn't it a beaut? It's a Henckels knife and it was only $38. I remember Tom Colicchio saying he saved up as a kid to buy his first Henckels knife, so when I saw it there, I couldn't resisit it (and such a great price!) Though, when I got it home, I nearly drove myself crazy trying to get it out of the plastic. Isn't that frustrating?

Whoever invented that kind of plastic wrapping should be shot.

But the good news is that the knife works wonders. I cut corn off the cob with it so effectively, the corn didn't go spraying everywhere as it normally would. And onion slicing? Ok I haven't sliced an onion yet with it, but I can't wait. Not a tear shall be shed.

Finally, I made sour cherry jam yesterday based on this old post:

This is such a great thing to do this time of year; when all the cherries are gone, you'll be glad to have that jam in your fridge. Only, I didn't buy enough this time around and it barely made any jam. So back to the market I go for more.

And that's it for this week's newsletter! Hopefully next week I'll be a little less crazy and a little less focused. I mean more focused. See you next Monday. Or is it Tuesday?

Your friend,
Adam (The Amateur Gourmet)

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