Eggs-actly what do these terms mean? (559 hits)
Savory marshmallows (371)15 food trends for 2012 (109)
Pho! For One Night Only.......THIS SUNDAY!
(repost from The Diner of Cville on Tuesday, November 29, 2011 at 11:27am)
HANDSOME BOY NOODLES Handsome Boy Noodles, a pop-up restaurant by Ten-Sushi Chef Pei Chang and friends, will have its first incarnation Sunday, Dec. 4, at Ten’s downtown location.
This one-night-only restaurant will feature noodle dishes, like pho and ramen, as well as modern bahn mi sandwiches. Other plates possibly in the works are dumplings, Korean-style chicken wings and seasonal kimchi.
All profits from the evening will be donated to a charity to be determined.
Menu prices will be low, ranging from $5 to $10 per bowl of deliciousness. No reservations; walk in business only.
Delicious food, cold beer, inexpensive prices.
Ten is on the downtown pedestrian mall, 120 B East Main Street, Charlottesville, VA 22902. The Handsome Boy Noodles restaurant will be open Sunday, Dec. 4, from 6-11 p.m. only.
Douglas fir ice cream pop at Atelier Crenn in San Francisco
The term "deviled," in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.Here's my recipe. The measurements are approximate; I usually just add enough mayo to make it creamy, and the capers can certainly be to taste. My garnish of choice is smoked Hungarian paprika.
In some parts of the Southern and Midwestern United States, the terms "salad eggs" or "dressed eggs" are used, particularly when the dish is served in connection with a church function - presumably to avoid dignifying the word "deviled."
In a Q&A about his book in Fine Cooking magazine, Dr. Myhrvold included a recipe from Volume 5, this one for a hamburger. It requires (his words) "...a bun toasted in beef suet; the glaze on the bun is made from suet, tomato confit, beef stock, and smoked salt. Then comes layers of maitake mushrooms and sous vided (Me: is that even a verb?) romaine lettuce that's been infused with liquid hickory smoke. Next, a vacuum-pressed tomato, a slice of cheese made from Emmental, Comté, and wheat ale; and a beef short rib patty that's been ground to vertically align the grain. Next a layer of cremini mushroom ketchup with fish sauce."
Reading this made me want a peanut butter sandwich.