Monthly Archives: November 2012

  1. Mmmm French Toast

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    November 25, 2012 by Emily Pergament

    I used to not like French toast, and I think it’s because I never had it with thick enough bread. So my trick #1 (not sure if there will be other tricks later in the post, so this might be the only one) is to¬†buy a loaf of bread and slice it thick.

    From Parisi Bakery

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  2. Answer to “ID this”

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    November 24, 2012 by Emily Pergament

    No one guessed what this was correctly. It was an onion ring but there was so much batter that you could see neither onion nor ring shape. It weighed like 5 pounds – it was pure fried dough.

    Thanks for the three guesses!

    -Emily

  3. Meat stuffing

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    November 24, 2012 by Emily Pergament

    So you all read about my mom’s delicious crab and sausage stuffing, right? I haven’t had that yet, but she said she will make it when I’m home for Christmas so I’m super exited for that. In the meantime, I can personally vouch for my mother-in-law’s meat stuffing:

    As in, bread is not the primary ingredient, MEAT is! Hello.

    It’s so good. The other ingredients include cheese, onions and pine nuts. I am obsessed. Luckily, I am going to learn how to make it in the new year. I cannot wait!

    -Emily

  4. Crab and Sausage Stuffing

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    November 24, 2012 by Emily Pergament

    Words cannot explain how delicious this is. If you like crab cakes you will love this stuffing. Notes: add the clam juice and chicken broth a little at a time, don’t just dump a cup of each in. Many of the comments were “it is too wet,” so just add equal amounts to desired moistness. Some people like their stuffing drier than others. I covered mine with foil since I like it sort of moist. If you like it crunchier leave the foil off. Same with the Old Bay, add it “to taste.” I like things spicy so I added all of it.

    Also, to maintain the crab lumps I mixed everything else together and gently folded the crab in at the very last. This recipe is easily halved for a smaller group (I did) or I assume, easily doubled.

    -Jennifer

  5. ID This

    3

    November 21, 2012 by Emily Pergament

    image

    If you can identify this you get a shout out.

  6. Thanksgiving central at NYT today!

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    November 21, 2012 by Emily Pergament

    In addition to millions of recipes, the NYT dining section features many other Thanksgiving-themed articles today.

    This column will tell you which restaurants to go to on Thanksgiving.
    This guy wants to eat spaghetti carbonara instead of turkey.
    This interactive “Thanksgiving-erator” gives you your Thanksgiving menu, including recipes, based on your tastes. (It’s actually really fun.)

    -Emily

  7. Pumpkin Butter Squares

    1

    November 21, 2012 by Emily Pergament

    Rob and I are bringing scrumptious, gooey, buttery pumpkin butter squares to Thanksgiving tomorrow.

    We used this pumkin butter from Williams-Sonoma. My mom and I were drawn into W-S last year by the smell of these pumpkin squares. They were handing out samples and the recipes to make them! Kind of cool, considering the recipe isn’t on the jar itself.
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  8. A Pork Story

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    November 20, 2012 by Emily Pergament

    An urban grocery store. No more than 5,000 square feet. Still, I am precise in my tastes. I am a man who knows what he wants.

    A thought enters my mind. Nay, a taste. A specific taste.

    Pork.

    But not just any pork. Pork with a refined taste. A taste that lingers. A taste that only can be described as…

     

    appetizing.

    How do you like your pork?

    -Rob

  9. Food exhibit at AMNH

    1

    November 18, 2012 by Emily Pergament

    Yesterday, my friend and I went to the Our Global Kitchen exhibit at the American Museum of Natural History. Here is a sign at the entrance of the exhibit that explains it:
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  10. NSFSE (not safe for sensitive eyes)

    2

    November 15, 2012 by Emily Pergament

    This is hanging in the window of my local butcher.

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