Word: kitchened
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...been brewing since sophomore year. He says he starts the beer in a “big outdoor cooking thing” in his backyard and then brings the brew back to his room in Pforzheimer House. “Sophomore year we were using this kitchen in Jordan, and a tutor came by and stuck her head in and said, “What’s that smell?” he recalls. The beginning brewers, all underage, explained to her that they were making Celtic stew. “She smiled and walked away...
Alpert said he is aware of a mouse problem in the stock room of the Lowell kitchen that resulted from a staff member who left an open window without a screen...
...smooth to the touch, cool and solid. It is worn, but not so much that its extraordinary message cannot be read. The small limestone box, the color of sand, nearly 2,000 years old, sits on its Israeli owner's kitchen cabinet. Its inscription, as with most Semitic writing, starts on the right. "Ya'akov, bar Yosef," it begins, carved strong and deep in the stone. James, son of Joseph. Then, slightly more eroded, "akhui di..." Brother of. And at the end, clearly visible from only close up, "Yeshua." Jesus. The language is the Aramaic spoken by Jews in Jerusalem...
...good, enriched with unctuous marrow and sprinkled with black truffles. It was perfectly al dente, each grain of rice still resistant in the center, although perhaps a little too much so for American tastes accustomed to overcooked pasta. The Crispy Sweetbreads ($15) were the only misstep from a kitchen that is usually strong with offal. The accompanying lentils were toothsome, the mustard greens offering a bitter counterpoint to the dish. The sweetbreads had the proper creamy texture but were surprisingly tasteless; I wonder if this lack of flavor stems not from the cooking, but from poor ingredients, as they appear...
...custard so light and creamy it could have been whipped, and a chilled interior contrasting with the sliver-thin caramelized topping. There are few words to describe the perfect crème brulée, but I know it when I eat it. Cheeses come from the inimitable Formaggio Kitchen, and, served with flatbread and fig preserves, are always exemplary...