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New York, NY
Recent Activity
Hi Mary! My post is up!
Biscuits of Today moved to Wordpress in June. Please update your RSS subscriptions at Thanks! Meredith Continue reading
Posted Sep 26, 2011 at Biscuits of Today
Just checked that book out from the library here in Austin, and its outstanding! She researched some very obscure recipes, and I'm thrilled this book isn't dumbed down for American cooks. It has me dying to travel to Oaxaca again.
This month's Charcutepalooza challenge was one of the easiest yet, but I put it off until the last minute. I was intimidated by the large, old-timey meat grinder that I had borrowed, but the grinding process was so much easier and more rewarding than I imagined. You toss in the... Continue reading
Posted May 15, 2011 at Biscuits of Today
I despise bottled salad dressing. I grew up during the era of fat free Italian salad dressing, and I can remember the taste clearly: powdered onion/garlic flavor, combined with a sickly sweet undertone of sugar or corn syrup, dehyrated vegetable flakes, some preservatives and additives, all held together with soybean... Continue reading
Posted May 10, 2011 at Biscuits of Today
Of course I've heard of Dorie Greenspan. Her name makes me think of Paris, baking, and World Peace Cookies. I've perused her blog and listened to her guest appearances on The Splendid Table. I always thought of her as a baker, but her newest cookbook, Around My French Table, proves... Continue reading
Posted May 3, 2011 at Biscuits of Today
The most satisfying kind of cooking, for me, is to empy my fridge of scraps and transform them into something special. Recently sunchokes were calling out to me at the store, and I bought them on a whim. After almost two years of working at farmers' markets and hanging with... Continue reading
Posted Apr 24, 2011 at Biscuits of Today
Making tasso ham was the easiest Charcutepalooza challenge yet, but it has also been one of the most difficult items to use. It has been sitting, wrapped up tightly, in the meat drawer for over a week. I lived in New Orleans for eight years, so I don't know why... Continue reading
Posted Apr 15, 2011 at Biscuits of Today
All of these green spring vegetables popping up made me want to make some mayonnaise, the perfect companion to artichokes or asparagus. Even though Mark Bittman makes me roll my eyes sometimes, I enjoy his "minimalist" approach to making mayonnaise. He tosses an egg, some mustard, and vinegar or lemon... Continue reading
Posted Apr 4, 2011 at Biscuits of Today
Finally took the pancetta down from its hanging spot and sliced into it. I was terrified I hadn't rolled it tight enough, and that the inside would be a nightmare-scape of mold infestation, but it looks more beautiful than I ever imagined! But now what to make with it? I... Continue reading
Posted Mar 28, 2011 at Biscuits of Today
Here in Austin, I've noticed that some customers go to the grocery store and get all excited about cold, water-logged Boar's Head pastrami. It pains my soul. I wonder if they don't know what it's like to go to Katz's Deli in New York City and order a pastrami reuben.... Continue reading
Posted Mar 17, 2011 at Biscuits of Today
The first time I ate a whole fish was in Spain. I was fulfilling stereotypes that Europeans have of American female college students by refusing to eat meat (fast forward seven years later, and I'm making pancetta- who would have thought?). I spent time getting "immersed" in the Spanish language,... Continue reading
Posted Mar 9, 2011 at Biscuits of Today
Thanks Kyle! It makes more sense to make bacon- I don't know what I'm going to do with all of this pancetta.
Toggle Commented Mar 2, 2011 on Wrestling with Pork Belly at Biscuits of Today
So I did it. I finally confronted the slab of pork belly that has been curing in the fridge for over a week. I had cured it using a mix of pink curing salt, kosher salt, red pepper flakes, and rosemary. I used what I had on hand instead of... Continue reading
Posted Feb 26, 2011 at Biscuits of Today
During the last week of my job in New York I took advantage of my employee discount and bought a copy of Michael Ruhlman's Charcuterie. I had checked it out from the library before, and I had found it enthralling but also intimidating. My coworker asked, "Oh, planning on making... Continue reading
Posted Feb 19, 2011 at Biscuits of Today
I feel like I've been in limbo for the past 2 months working feverishly at a famous cheese shop in New York through the hectic holiday season, and then a week later quickly leaving New York to make the drive to Austin. So I haven't been cooking at all, but... Continue reading
Posted Feb 13, 2011 at Biscuits of Today
We've been making lots of beef stock in the crockpot. How to use it up? The first thing that comes to mind is French onion soup. Somehow it has developed a reputation of being difficult and time consuming to make. Don't believe it! Especially if you already have some finished... Continue reading
Posted Dec 2, 2010 at Biscuits of Today
The blustery weather has me craving soups and thinking about making chicken and beef stock. People tend to get emotional about making stock, buying three whole chickens to toss into the stock pot, but this seems like a big waste to me. Home cooks from around the world originally made... Continue reading
Posted Nov 18, 2010 at Biscuits of Today
That "Parmesan cheese" that comes in a green can is an abomination. How does it even get to call itself Parmesan cheese? The real Parmesan cheese, Parmigiano-Reggiano has a flavor and texture that is unrivaled by any other cheese. Parmigiano-Reggiano is an artisan product, so no two Parmesans are the... Continue reading
Posted Nov 10, 2010 at Biscuits of Today
I used to torture myself multiple times per day by reading The Kitchn, but at least one good thing came out of it— a recipe for plum and early grey preserves. Lately I've been returning from working at the La Familia Verde Farmers' Market with loads of surplus dark purple... Continue reading
Posted Sep 24, 2010 at Biscuits of Today
Earlier this month we went to Prune to celebrate my birthday. New York Magazine describes the restaurant's cuisine as "unpretentious American home cooking" with a bit of a seasonal farm-to-table slant, meaning there were several menu items that could be easily prepared at home. We still had a great dinner... Continue reading
Posted Aug 19, 2010 at Biscuits of Today
Why buy a $4 bowl of pho, the deliciously aromatic and savory national dish of Vietnam, from the local Vietnamese hole-in-the-wall when you can spend four hours making it yourself? Ok, that's not very convincing. I guess there aren't many compelling reasons except I'm bored and underemployed right now (anyone... Continue reading
Posted Jul 12, 2010 at Biscuits of Today
A few weeks ago I attended a Thai cooking class. We made Thai beef salad, a common appetizer at Thai restaurants. Our teacher taught us some secrets to cooking beef, something I don't have much experience with. It seems that you can use whatever cheap cuts looks good at the... Continue reading
Posted Jun 27, 2010 at Biscuits of Today
Ever since I moved to New York last year, I've been on a mission to find the best ice cream/gelato in the City. I finally got around to trying Grom a few weeks ago. I was sitting at one of their outside tables by myself, watching the swarms wandering around... Continue reading
Posted Jun 6, 2010 at Biscuits of Today
The food I get most emotional about is probably seafood. That's saying a lot because I get emotional about most foods. Anyone who has walked around Chinatown with me can attest to that fact that I must stop and stare at the products at every seafood stall there. And there... Continue reading
Posted May 26, 2010 at Biscuits of Today