Is that foxglove by tulip tree creamery by chance? It’s an indiana creamery and they sell at my local farmers market. I’m not a big fan of stinky cheese but their trillium is delicious.
Adam, I just read the piece you linked to on Chicken Stock. I used to buy Costco's organic chicken (whole or thighs) and on occasion the stock they sell. After having my own small flocks, some for eggs and some for the pot, I was shocked when I pulled out some Costco organic thighs from the freezer to poach for a chicken pot pie. Never again. They don't taste ANYthing like a real chicken. I realize that not everyone can manage chickens at home for eggs and eating, but I am very grateful that can.
Maida Heatter's lemon cake from her Book of Great Desserts also uses a lemon juice and sugar mixture brushed over the cake to make it moist and lemon-ier.
Hi Adam, I know the lemon bundt cake is the star this week, but I don't bake much. However, I was incredibly intrigued by the sauce piquant! I found this recipe online - wondering a) if that looks accurate to you (https://www.food.com/recipe/chicken-sauce-piquant-414984) and b) what kind of oil did you use since there is sooooo much of it. Looks so delicious.
Is that foxglove by tulip tree creamery by chance? It’s an indiana creamery and they sell at my local farmers market. I’m not a big fan of stinky cheese but their trillium is delicious.
Love to see your curated amaro collection growing!
I adore sheng jian baozi, even though I burn my mouth every time I eat them.
Adam, I just read the piece you linked to on Chicken Stock. I used to buy Costco's organic chicken (whole or thighs) and on occasion the stock they sell. After having my own small flocks, some for eggs and some for the pot, I was shocked when I pulled out some Costco organic thighs from the freezer to poach for a chicken pot pie. Never again. They don't taste ANYthing like a real chicken. I realize that not everyone can manage chickens at home for eggs and eating, but I am very grateful that can.
Maida Heatter's lemon cake from her Book of Great Desserts also uses a lemon juice and sugar mixture brushed over the cake to make it moist and lemon-ier.
Hi Adam, I know the lemon bundt cake is the star this week, but I don't bake much. However, I was incredibly intrigued by the sauce piquant! I found this recipe online - wondering a) if that looks accurate to you (https://www.food.com/recipe/chicken-sauce-piquant-414984) and b) what kind of oil did you use since there is sooooo much of it. Looks so delicious.