russanddaughters: Wishing you and yours a wonderful holiday. Happy Thanksgiving, and thank you for another wonderful year. With love, from everyone at Russ & Daughters. The shop is closed today, for the holiday, but we’ll return to regular business hours tomorrow (Friday, November 24) and through the weekend. (Monday - Friday 8:00 a.m. - 8:00 p.m., Saturday 9:00 a.m. - 7:00 p.m., Sunday 8:00 a.m. - 5:30 p.m.) Oh man

russanddaughters:

Wishing you and yours a wonderful holiday. Happy Thanksgiving, and thank you for another wonderful year.

With love, from everyone at Russ & Daughters.

The shop is closed today, for the holiday, but we’ll return to regular business hours tomorrow (Friday, November 24) and through the weekend. (Monday - Friday 8:00 a.m. - 8:00 p.m., Saturday 9:00 a.m. - 7:00 p.m., Sunday 8:00 a.m. - 5:30 p.m.)

Oh man

Why Not Pig Milk?

All sorts of other milks are available for retail sale. There’s cow’s milk - the king of milks - and goat, sheep, and even camel’s milk - or so I’ve been told by someone who supposedly spotted a can in a Russian grocery in Brighton Beach. Next time, I told him, buy the can for Pete’s sake. But never any pig milk. They say that piglets look the most like human babies of any animal, so you’d think pig’s milk would be wholesome, and maybe something like human milk, which is sometimes used to make cheese.

Four convincing reasons relayed to Robert Sietsema by Flying Pigs Farm.

Bacon-wrapped baked eggs, via stellar.io.

City Grit NYC Events

Sarah Simmons and Michael Galpert, two people I am privileged to call friends, are teaming up for some food events and next week there are three in NYC: dinners on Wednesday (4/6), Friday (4/8) and Saturday (4/9).

You might know Sarah because last year she was named the best home cook in the country by Food & Wine magazine. You might know Michael from Aviary or because somehow he knows everyone.

Highly recommended.

homecooksuperstar: This was so fun! Hoda and Kathie Lee are great! today: WATCH: Home Cook Superstar Sarah Simmons shows Kathie Lee and Hoda how to make braised short ribs. (Full recipe here) Great, it’s 11am and I want short ribs. THANKS A LOT, SARAH. So great!

homecooksuperstar:

This was so fun! Hoda and Kathie Lee are great!

today:

WATCH: Home Cook Superstar Sarah Simmons shows Kathie Lee and Hoda how to make braised short ribs. (Full recipe here)

Great, it’s 11am and I want short ribs. THANKS A LOT, SARAH.

So great!

“Bacon Burger”: I wanted to cook the burger under the broiler, as I did with the bacon-wrapped burger last week, on a rack set over a Pyrex dish to allow the rendered fat to drain. Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on! I love bacon but this is a bit much.

“Bacon Burger”:

I wanted to cook the burger under the broiler, as I did with the bacon-wrapped burger last week, on a rack set over a Pyrex dish to allow the rendered fat to drain. Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on!

I love bacon but this is a bit much.

courtneyc: Last night, Chelsa and I took my new ice cream maker for its inaugural spin. The hot hot weather outside inspired us to try Jonesing For’s recipe for salted watermelon sorbet. Our fear that it was going to be grainy and weird was unfounded, it was delicious. Salted Watermelon SorbetMakes 1 QuartIngredients: 1 cup of water 2/3 cup granulated sugar 5 cups seedless watermelon chunks 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon fleur de sel Directions: Make a simple syrup by combining the water and sugar in a small saucepan. Simmer over low heat until the sugar is dissolved. Remove from the burner and let cool slightly. Combine the simple syrup, watermelon, lemon juice and fleur de sel in a blender or food processor and puree until smooth. [NOTE: The next step in the  original recipe is to refrigerate the mixture for 2 hours until thoroughly chilled, but we skipped this part and it turned out a-okay] Add watermelon mix to your ice cream maker and churn according to the maker’s instructions. Once complete, transfer to an air-tight container and cover with plastic wrap, pressing the plastic on the surface of the sorbet (to prevent surface crystallization). Freeze for an hour or so to firm up the texture before serving. (photo by taste tester Matt) This really hit the spot.

courtneyc:

Last night, Chelsa and I took my new ice cream maker for its inaugural spin. The hot hot weather outside inspired us to try Jonesing For’s recipe for salted watermelon sorbet. Our fear that it was going to be grainy and weird was unfounded, it was delicious.

Salted Watermelon Sorbet
Makes 1 Quart

Ingredients:

  • 1 cup of water
  • 2/3 cup granulated sugar
  • 5 cups seedless watermelon chunks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon fleur de sel

Directions:

  1. Make a simple syrup by combining the water and sugar in a small saucepan. Simmer over low heat until the sugar is dissolved. Remove from the burner and let cool slightly.

  2. Combine the simple syrup, watermelon, lemon juice and fleur de sel in a blender or food processor and puree until smooth. [NOTE: The next step in the  original recipe is to refrigerate the mixture for 2 hours until thoroughly chilled, but we skipped this part and it turned out a-okay]

  3. Add watermelon mix to your ice cream maker and churn according to the maker’s instructions.

  4. Once complete, transfer to an air-tight container and cover with plastic wrap, pressing the plastic on the surface of the sorbet (to prevent surface crystallization).

  5. Freeze for an hour or so to firm up the texture before serving.

(photo by taste tester Matt)

This really hit the spot.