by gansie
The number one restaurant in the world is Noma in Copenhagen, Denmark.
The famed chef of Noma is Rene Redzepi.
But that’s not the whole story.
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Menu
2011
by bakersroyale
Yeah, so it’s a mouthful to say, but we’re betting you won’t mind once you find your hand-to-mouth addiction with this week’s bark.
In keeping with the theme of making the bark recipes as easy as possible, we bypassed making homemade marshmallows. Instead we used a bag of store-bought mini marshmallows and melted them ever so slightly on the stovetop, then spiked it with whiskey and poured that whiskey marshmallow layer over the chocolate.
If you’re wondering why not spike the caramel filling as well — good point — and we tried that. But it takes a lot of whiskey to edge out the strong flavor of caramel. In doing so, the caramel filling became too liquidity for a bark. So while that was a no-go for the bark, we’ll be bringing that whiskey-spiked caramel back for an upcoming recipe.
And since it seems we are never satisfied, we decided to go one step further and finish our whiskeycara-mallow with a spiced bacon crumble. Yes, spiced — that’s spiced with cayenne and black pepper.
There you have it—an ES style bark that’s equally sweet and spicy and a whole lot punchy, with all kinds of goodness.
On a tangential note, we used this Beka Bain Marie to keep the chocolate melted, warm and ready to go. Mighty handy for this series – thank you, Beka!
Whiskey, Caramel, Marshmallow and Bacon Bark
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by gansie
In times of heartache and unrest we reach for nostalgia to calm our shattered souls. And apparently the 1990s heals our collective hearts, as plenty of Boy Meets World and Family Matters references dot the internet.
But my favorite ’90s poster child is Daria and how she decodes the world via food.
3. Dating Advice
(Photo: Creestool)
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Top Recipes from the Most Recent Loser on Top Chef. More Top Chef Recipes.
The cheftestants packed up and moved on last week. Texas is a big place and they’re not going to promote the whole state by staying in one place — so it was time for Dallas, but not before a little theatrics. The Quickfire involved a stop on the highway, courtesy of a burly state trooper, to cook a dish using a campfire burner with very limited ingredients, including canned tuna and chicken. Delightful. The chefs got a reward in the elimination, cooking for some of Dallas’ high society folks; it’s true, they exist.
But who packed their bags and gave ES a recipe from their personal collection?
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