Archive
Attempt at Scott Conant’s Marinara
So it seems many chefs and food critics tout Scott Conant of Scarpetta as having the best tomato sauce and I decided to try to make it at home. This post is just about the sauce making process.
I found the recipe here: http://www.seriouseats.com/recipes/2009/10/scarpettas-spaghetti-with-tomato-and-basil-scott-conant.html
Ken Z the Lobster + Unnamed Friend (Erik?)
Date: September 23, 2012
Location: Our apartment!
Meet Ken Z the lobster, he’s from NYC Chinatown. He’s a big ol’ ugly bastard and weighed about 1.5 pounds – Ken’s friend (Erik?) was also about 1.5 pounds. Steven, Arthur, and I schemed Ken’s and Erik’s fates by looking to the French Laundry Cookbook. We boiled 8 quarts of water and added a half cup of white distilled white wine vinegar, and then let the lobsters steep for 2 minutes.
Fake Fried Chicken aka Baked Fried Chicken
I made baked fried chicken because I didn’t have the oil to deepfry the chicken thighs. SO SAD. I should’ve just bought more oil but I was being a lame-o. Anywhoo, I marinated the chickens in a mixture of buttermilk, honey, chili-garlic paste (the really Azn kind), black pepper and minced garlic.
How did I not have enough oil to deep fry but have buttermilk? I didn’t have buttermilk – but I had milk and lemon buahaha. (Mix lemon and milk together for a few minutes, let it sit, and it’s akin to buttermilk). They call me MacGyver…(hardly) Click to see more chicken
Monte
Victor
tadv3
Happy Noms 
