I don’t know whether to be impressed or disgusted by the fact that Mario Batali was like “so I’m going to Nigella Lawson’s book signing, and she’s probably the hottest chef out there, and they’re probably going to have us pose together at some point…I’m still going with my orange Crocs”
Beard Papa’s. I spent an hour trying to find the one closest to my family’s flat, and god was it worth it.
wrapping fresh 馄炖 for funeral rites
also, why is it that the avocados from Myanmar are so much bigger than the ones I’ve seen in the States? the ones in the States are a little bigger than my fist; the ones in Yunnan from Myanmar are about the size of my face. does anybody know why???
Helado de Chocolate Abuelita.
Mexican Chocolate Ice Cream (Abuelita Brand)
1½ C whole milk
1½ C heavy cream
2 Abuelita tablets, chopped
3 egg yolks, room temperature if possible
2 tbsp sugar
1 tsp vanilla
In a small saucepan, melt the chocolate with the milk and cream. Mix until completely melted and warm. In a small mixing bowl, combine the egg yolks, sugar and vanilla. Add about ¼ cup of the warm chocolate mixture to the eggs, stirring constantly. Add another ¼ cup and continue stirring. Now put the warm egg mixture back into the warm chocolate and cook until it begins to thicken up, stirring constantly. When it thickens, strain the mixture into a bowl and refrigerate for at least 3 hours. Transfer it to your ice cream maker and use accordingly.
I have got to try this.
Oh Eddie Huang. I love you so much and I can’t wait to see your TEDtalk. But please stop appropriating AAVE.