Over the Memorial Day weekend, I started and finished a pair of denim trousers. I said “trousers” ’cause they’re quite a bit dressier than a pair of jeans. I bought some denim (97% cotton, 3% spandex) a while ago and have finally gotten around to making a pair of pants out of it. Even though more…. »
Had pasta with made-from-scratch meat sauce tonight. I also made garlic bread, using a couple of slices of my home-baked . Here is how I do garlic bread.
So today I made a batch of (really torpedoes, not boules). I forgot to turn on the oven to preheat it while the loaves underwent the last rise. Of course, I didn’t realize my mistake until after I slashed the loaves’ top and went to put them in the oven! Oh well, now was the more…. »
Nước chấm, or Vietnamese dipping sauce, is a very distinctly Vietnamese culinary item. Its variations accompany such iconic Vietnamese dishes as (Vietnamese rice with charcoal broiled pork chops), fried spring rolls, bánh cuốn, etc. Ingredients:
From this Fine Cooking recipe. My twists: I roasted/broiled the green pepper. I substitued fish sauce for some of the salt, for that extra boost of umami.
My bread (left) versus HEB Central Market‘s torpedo.
Made from , except shaped into a batard (French for “bastard”; I dunno why!), a torpedo-shaped French bread loaf.
From Gourmet, November 1994, on epicurious.com. My twist: I used duck breasts instead of legs, and I separated the skin to be made into cracklings, tossed w/ salt and cayenne, as garnish.