I made a baked fennel and sage recipe that I think was either Lidia's or a knockoff. It was exactly like the one in google books. I liked it a lot. Set, not so much. He doesn't like much in the licorice/fennel/anise range whereas I think it's in my blood. Whenever we went to Hamburg, my granddad would take me to the dockside markets to get all of the anise candies - and to buy fennel to bake and braise.
NYC has a good spot for the real stuff on Christopher Street. (Well, they did prior to the lockdown). They also have some alleged licorice of odd colors.
Yes, that'd be Sockerbit.
Used to be another store of value up towards Columbus Circle
Mon 13 Apr, 2020 05:20 pm
That looks so straightforward I might turn my hand to it.
I can ditch the yoga pants tomorrow.
If you're gonna make this, note that I forgot to include a half of a raw egg in the mix.
Mon 13 Apr, 2020 05:22 pm
Tarragon must be used fresh. Ive got a segment of a raised bed garden with just trragon. French tarragon is the most redolent of the tarragons (English and Texas tarragons are more like grass to me). Fresh French tarragon makes a Bernaise sauce thatll make a steak stand up and sing the Marseilles.
e like it with over easy over eggs without the mayonnaise schmootz .
Mon 13 Apr, 2020 05:43 pm
Well well well. Same old culprits everywhere. Still talking about food, decades later. That is probably what the Plague is referring to. And I have pounds to prove it.
When I got this from a friend I said "OMG! It's DORIS!"
Doris B was an alcoholic woman from my childhood that wore her makeup just like this.
She would always say things to me (while waving a lipstick covered Winston cigarette) like "Don't worry Chai. Looks aren't everything.
I was facinated by her, and while I didn't want to be just like her, there were aspects I found intoxicating (no pun intended)
Leopard patterned clothes, green velvet covered fainting couches, dirty ashtrays on every surface, getting a little too friendly with the husbands at the barbeques. That was Doris.