Not Martha

links: food

Slow-poached eggs. Made from the Momofuku cookbook.

Pasta with Butternut Parmesan Sauce Recipe | Simply Recipes.

Straining Ladle | Incredible Things. Like that scoop and strain As Seen on TV, but not plastic. I might get this.

What to drink on Thanksgiving: Napa cabernet – Slate Magazine. I have been avoiding Napa cabernets for the reasons outlined in this article, but the author gives us some ones to try that never gave in to trying to please wine critics.

Why Does Pumpkin Pie Weep? : Because it’s sad that you’re overcooking it – CHOW.

Savory Onion and Leek Tart Recipe by – CHOW.

The Lowly Côtes du Rhône : Châteauneuf-du-Pape, watch your back – CHOW.

Gluten-Free Girl and the Chef: gluten-free pie crust.

Tea Spot NYC: Whole-Wheat Farro Bread. As I recently discovered how much I like farro, I must try this bread.

New Finds: Glass Drinking Straws – Blog – CHOW.

MUJI Ice Maker. A newer version of the Muji ice ball maker I have, this one looks quite sleek.

Ramos Gin Fizz «


How do I roast chestnuts so that they’re easy to peel? | Ask Metafilter.

Peppermint Sticks and more delicious recipes, smart cooking tips, and video demonstrations on Via Not Without Salt.

I just ate a pasta dish that was saturated with garlic. Help me get rid of the taste! | Ask Metafilter.

· comments [3] · 11-30-2009 · categories:food · links ·

3 responses so far ↓

  • 1 Seanna Lea // Dec 1, 2009 at 2:47 am

    I tried my hands at doing the chestnut thing a few years ago with the x and it was still hard to peel them. I just kept wondering if I was doing something wrong. Apparently not, I just wasn’t applying enough elbow grease!

  • 2 sierra // Dec 1, 2009 at 1:42 pm

    thanks for the link to the giant ice sphere! exactly what i want to gift my scotch drinking pops this christmas :)

  • 3 Ana // Dec 3, 2009 at 1:19 pm

    oh, do try making the farro bread. i think you’ll love it.

    plus, you can get the grain fresh, so you have to take advantage of that.

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