Keifel and I were discussing the feasibility of deep-fried marshmallows. I don’t think it’s possible as the marshmallows would expand making the coating crack and then all the marshmallow goo would leak out into the oil making a spectacular mess.
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I have seen many different versions of this and made two, one from a kids’ cookbook that is a chocolate version that just isn’t chocolaty enough and the Nigella version. Here’s my conflagration of the two:
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We had friends over on Saturday for the previously mentioned black rice dish (which is actually from Forever Summer and not Nigella Bites). It was perfect, in taste, in texture, in presentation. I want to run right out and buy some more to see what else we can do with it.
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This weekend our experimenting turns to black rice. It isn’t dyed with squid ink or anything. It’s really that color.
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I have a serious addiction to scones, in all their permutations (outside of the brickbat leaden ones, of course).
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It has become a tradition at my mom’s house to make waffles and bacon every Sunday morning.
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Earlier this week we were speaking online and he informed us he was coming and suggested we find somewhere good to eat that had a fairly descent wine list. Being pauperised we didn’t have any immediate experience with such an establishment, but vic asked around the office and the unanimous recommendation was Zola.
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A few of my favorite food blogs and culinaria-type websites. Bon appetit!
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Today, I have been staring down a bag of canistrelli al’anis, which as it turns out is a hard little pillow of French goodness.
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I read four or five cooking magazines a month and they always have kitchenporn in them: kitchens that look like movie sets or stadiums with acres of counter space, islands of rare tropical woods, granite or marble countertops, appliances that cost as much as a luxury car and every surface is decorated to within an inch of its life, also known as kitchens in which no one ever cooks.
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