This week a Smack aficionado sent me this email and I could not resist sharing. Thanks Mr G for the thorough account of your Smack eating experimentation.
This week has been, culinary speaking, splendid!
It started early on in NYC with a dinner at Megu. The star of the night, a dish of scallops in Teriyaki & Foie Gras sauce: So rich, so soft and silky. I’ll have to try to make it one of these days.
Then, back home, as I was grocery shopping, I found passion fruits. I just love passion fruit and when they have them, I can never resist the urge to put … Click here to read the rest of the article
Don’t settle, Vanilla matters and will make a huge difference.
If your recipe calls for vanilla extract, replace it by a real bean and throw away the cook book. Comparing vanilla extract to a real vanilla bean is like comparing a Cupcake to a Canelé; there’s just no contest.
Vanilla beans will bring the subtlety and richness that characterizes vanilla to your pastries instead of a soulless overpowering taste. My experience with beans however is that they’re not equal. I … Click here to read the rest of the article