Dutch Baby

I made a dutch baby, sight unseen, and I’m beginning to wonder if it deserves a little more research of the eating variety.  

Dutch Baby 

I made this 10″ beauty for a couple of friends a few weeks ago and you can see that it is super solid. It was more like a cake than anything else. I have heard that it’s a little like a souffle and a little like a pancake. It should puff up nicely at first and then collapse on itself in a pancakey-textured way.
Mine was about two inches thick and remained that way until we ate it. It was tasty – eggy and slightly sweet – but I’m sure I did something wrong along the way.

Local Pig Charcuterie

Local Pig: Meats and Cheeses!

For all the Kansas City residents and visitors – if you haven’t checked out Local Pig in Westport (formerly Bridger’s Bottles), then do it soon.

This is a shot of their gorgeous charcuterie plate with housemade meats and local cheeses. 

Eating with Chopsticks

I made Chicken Fried Rice last night which I ate with chopsticks. There’s something really nice about eating with chopsticks sometimes. I don’t own my own though perhaps I should consider it. At the moment I just hoard spare sets from the restaurants I frequent and surely they would like to use them for their own customers and their own foods. I don’t know why I enjoy using chopsticks.

I assume it has something to do with the full experience.

Like my mini espresso spoons. Regular spoons work just as well, but I bought a set of mini spoons for the full experience. Ditto to the mini-whipper (I already owned a mini-whisk, but the whipper works best for making slow gin fizzes or something – I honestly don’t know). The sake set I owned for a small period even though I don’t really enjoy sake.

Who knows.

All I know is that I sat around eating my fried rice with chopsticks and feeling smug because I can both make fried rice and eat it with chopsticks.