gained infamy in san francisco: it comes out as a nearly full head, its red-veined foliage glossy with a dressing made from tougher outer leaves, garlic and shallots that grill slowly on the hearth for two days (a variation on a theme for sauces throughout much of skene's ethos) and then further cooked...
tablecloths so ambiance basic ok, but food just plain terrible. we were the only ones there for lunch, which probably was a sign, but we stayed and ordered the chicken kebab on pita, which was barely made with chicken, was dry and tasteless; then the filet trout special lunch meal, which was over cooked...
only for cattle. look what we can do with them: hoppin' john black-eyed pea butter tablespoon olive oil large garlic cloves, smashed ⁄ teaspoon coriander ⁄ teaspoon cumin ⁄ cups prepared black-eyed peas (or one can, drained) ⁄ teaspoon hot sauce juice of ⁄ lemon tablespoon tahini ⁄ teaspoon hickory-smoked...
fish show all accessories show all air pumps air pump accessories air stones air pumps show all clean up & maintenance algae control cleaning accessories water conditioners show all decorations artificial plants ornaments gravel and substrate show all health fish health show all filters & media filters...
side of the cheekbones, braised beef cheeks (and veal cheeks) are popular french bistro fare. they are an inexpensive cut with rich flavor. in italy, pork cheeks (guancia) are used in dishes and sausage-making. beef jerky jerky is one of the oldest ways of preserving food; meat was cut into strips, smoked...
side of the cheekbones, braised beef cheeks (and veal cheeks) are popular french bistro fare. they are an inexpensive cut with rich flavor. in italy, pork cheeks (guancia) are used in dishes and sausage-making. beef jerky jerky is one of the oldest ways of preserving food; meat was cut into strips, smoked...