I came across the D.I.Y. Cooking Handbook on the New York Times website, and I want to eventually make and blog about all the recipes in it.
I made the chili oil, and it turned out delicious! Here are the ingredients (I put the optional stuff as well) looking all pretty before being fried up in oil:
I used my remote thermometer in the oil, wasn't sure if it's made for that kind of thing (probably not) but it worked fine anyways:
Feast like a pirate, dine like a captain! – The Captain’s Boil - Think of the food scene in Montreal, what’s the first thing that comes to mind? Poutine? Smoked meat? Foie Gras? Those are a given. But do you ever stop ...
1 day ago