tammy

welcome emilian...are you an artist? a tattoo enthusiast?

welcome JAllen, glad to have you here...i also do not like to use the shift key ;)

I will totally have to add these.

i have been watching alot of crappy horror movies.

Hope you have a great birthday!!! get some grub food!

hey senorx....we are working on our image gallery so that hopefully it will be easier to search for a specific style or image...we'll keep you updated...

It's sadly not that interesting; raw foie mixed gently into butter until it's an even consistency. I expected more, though I tried some on toast and it was fantastic. That was one of those irresponsible food days where I went and bought heavy cream to make my own butter, mixed in the foie once the butter was ready and ate it on toast while watching cartoons. Talk about a balanced diet.

duh, always the simplest way i guess...i would have never thought to eat raw fois gras.

i order mine from here: http://www.artisanfoiegras.com/about/

i used to make my own butter when i was a kid. i REALLY wanted to be Laura Ingalls from little house on the prarie and made my own butter with cream and a jar (just shook vigorously for a long time).

i love making butter on special occasions like when i make scones for brunch (hint hint dari and gia....maybe our next brunch ;). it really just tastes so much better.

i just did a pictorial on how to make ricotta if anyone is interested.

i hope to do one on mozarella soon in time for tomato season here in northern cali....

reminds me of that superbowl commercial...

a competing shop opened offering $6 haircuts....of course they were horrible so the reputable salon posted this sign.

welcome josh!

is this your old profile: billyvon?

its still here.

if you would like we can merge your account...just let us know which username you would prefer to have.

my info and few friends were deleted? what gives?

what was your previous username?

welcome robin AND iwar. great to have you guys on here all the way from norway.

our boys have norwegian royalty in their lineage ;)

i'm jealous...my babysitters are out of town :(

buying myself a smoker for my bday last year was my best culinary idea ever. turns big, cheap and hearty cuts of meat into delectably tender smoky sweet heaven. so good!

even charcoal (which is primarily wood) imparts such a greater flavor than a traditional range or gas bbq in my opinion

totally...gas bbq are a short cut but produce and inferior product.

yay...please welcome Linda Mollette-jones to LST!

what a beautiful cat. I used to foster animals as well. at one time i had 20 cats in my house!

Morimoto is the coolest! He oozes creativity. I always thought it'd be hilarious to get a japanese tattoo with morimoto as a samurai cutting up a dragon into sushi rolls.

It's not so much a love for Iron Chefs as it is that their properties seem to last in Philly. There are a lot of great startups that usually open and close before they can get a following. :(

Oh yeah. I have a passion for foie too- It was on sale for $19/lb a few months ago, so my freezer is stocked! And one of my friends (to bring this back around to Iron Chef) works for Morimoto; she texted me the other night cause he came in to the NYC restaurant and showed them how to make foie gras butter. My heart stopped, both calorically and foodgeekery.

so whats the secret to foie gras butter? i am a huge morimoto fan! haven't tried any of jose garces stuff but have cooked some of his recipes...

gosh a freezer full of foie gras would be so dangerous here although my parents just returned from paris with foie gras pate and truffle sauce....

welcome! what are you thinking for #2?

Tammy, when camping this past week, we threw about 25 potatoes wrapped in foil into the fire a wood burning stove. An hour later, I ate 3 or 4 of them. There were maybe 20 other things I could've eaten, but the fire baked potatoes were addicitive.

I just quick seared a 20 day dry aged ribeye. About a minute on each side. Rubbed it with Truffle Salt and a bit of cracked black pepper corn.

Put my cast iron skillet over high heat and let it sit till it was smoking. A drop of olive oil (Morimoto suggests grapeseed oil, but I was out) in the skillet until thats smoking too. Drop the steak in and it'll sear the top. Flip it to sear the bottom. Center is still perfectly raw.

Normally I'd have deglazed the pan with some wine and butter, but since I was eating it while sitting crosslegged on my bed watching Friday the 13th part six... I didn't think that level of Frou Frou was in order. :D

ribeyes are my fav...i love putting a coffee rub on them....i have truffle oil but not salt. will have to look into that.

ps. one of my favorite apps were these truffe deviled eggs...soo good.

Philadelphia:

Morimoto- It used to be better. That's a weird way to start a recommendation for a restaurant. When he actually worked there the quality just seemed better. Like there was more at stake. But it's still really good.

Chifa- I've only been there once. Owned by Chef Jose Garcia. We went during "duck week" for a prefix $55 dinner. Smaller portions led to excessive portions, all highlighting duck. Ended with a foie gras icecream with bits of crispy duck skin!

PYT- Some of the best burgers in Philadelphia.

Fogo de Chao- It's a chain, but well worth a visit for the carnivores.

Garcia's Trading Company- Another Jose Garcia property. The warm vichyssoise soup with bacon, truffles and scallops is my favorite.

Philly is a weird food city- we're a "big fish in a small pond" town with Garcia and Stephen Starr competing to own every nicer restaurant in town. It sort of takes the fun out of it.

But we have amazing foodie markets/stores to make up for it:

Di'Angelo Brothers: Butcher shop. You can get exotic meat hand butchered. Sonny has worked there all of his life and can usually handcut a piece of meat within an ounce just by sight. He also does homecured wild boar proscuitto and housemade pate that are to die for.

Di Brunos: Best cheesemongers in the city. Zeke, Ian and the boys can guide you to cheese and charcuterie that will pair with anything. It's a "by foodies for foodies" cheese/meat shop. They often shop out to local restaurants for specialty items- I picked up porcetta di testa there that was made locally.

well i can see you are fans of the iron chefs ;)

i LOVE fois gras. i know it is such a non-pc thing to say but i keep some in the freezer for a quick snack.

well, i would not say she was chubby AT ALL. most chicks would love that body.

also, i don't think women are allowed to say things like "i am ok with the weight i have put on" until they get pregnant and have baby (babies)...because pre-babies i remember saying the same thing when i went from being 96 lbs to 98 lbs and i am sure i totally annoyed the ladies around me.

/vent

so can you keep us in the loop. we want to go but are really restricted with lack of babysitters....we may be able to get my parents to help but i know they are supposed to be in so. cal for part of next week.

welcome to Last Sparrow!

that's pretty cool! yay for blackheart!

shawn, we had a big ol tattoo get together in cabo 2 years ago....