That was the most delicious dinner and we loved hanging out with you and Craig and Winston SO much (and I also feel so special having now been featured in your newsletter TWICE! Eek!!). XO
lots of good eats! thank you for not one but two delicious looking cake recipes as well.
next time you want to roast chiles and things, you can save the salt and oil for something else, and avoid turning on the oven. just do it on the gas stove. right on the flame, no pan. obviously, use heat proof steel tongs for turning.
this is the main reason i'll never be without a gas stove, i just love cooking with chiles too much. in a few months it'll be time to do my yearly 50lbs of hatch chile! that's a marathon, but for a handful of peps and tomatillos, every day stuff, it's only a few minutes :)
That was the most delicious dinner and we loved hanging out with you and Craig and Winston SO much (and I also feel so special having now been featured in your newsletter TWICE! Eek!!). XO
That’s what I’m talking about!
lots of good eats! thank you for not one but two delicious looking cake recipes as well.
next time you want to roast chiles and things, you can save the salt and oil for something else, and avoid turning on the oven. just do it on the gas stove. right on the flame, no pan. obviously, use heat proof steel tongs for turning.
this is the main reason i'll never be without a gas stove, i just love cooking with chiles too much. in a few months it'll be time to do my yearly 50lbs of hatch chile! that's a marathon, but for a handful of peps and tomatillos, every day stuff, it's only a few minutes :)
What's the size of the springform pan used in the Raspberry Ricotta Cake?
It's 9-inches, I think!
Great post Adam and congrats on inclusion in the LES list