Challah atcha boy! My mise-en-place for the Mother’s Day french toast feast.
This Manu makes me want to Chao. I can forgive the typo from Asian Bakery and Fast Food on Broad St. in Providence, though, since they make the best banh mi in town.
Making things to go here is a little rough and our lunch has always been bocadillos which are totally rad but we wanted to add a little bit of one of our favorite dinner items to lunch so here is what we came up with. It’s so weird it needs a guide on how to eat it. Here goes nothing:
How to eat…
Love me some head-on shrimp - but they are always so hard to find! Where do you source these around RI?
Spork-tacular drunken noodles from Fojol Bros. (who apparently hired all of Sgt. Pepper’s Lonely Hearts Club Band to work in their food truck, or at the very least borrowed their wardrobe). Side note: Farragut Square in DC is food truck heaven - I counted at least 10 of them. Wish I could have stayed to try a few more - too bad that I was a Day Tripper.
On Saturday, I grabbed a few banh mi at the Phu Lam market in Rolfe Square in Cranston to help us power through some serious home repairs. Sunday morning, a fried egg found its way onto a leftover sandwich. Good god.
Beer hazing from my brother. I guess Julians will be tapping this on Thursday evening.
I’ve become such a cultured person ever since someone gave me a copy of Wild Fermentation. Yogurt is waaaay too easy not to make every week:
- Warm a quart of milk to 180F.
- Cool (ice bath) to 110F.
- Mix in a tablespoon of yogurt in a mason jar.
- Stuff into a cooler with a blanket for 8-12 hours.
- And…Yogurt!
Walker Brothers Brewing ‘Zome Alone IPA brew session - using 1/2 pound of homegrown hops from a single Cascade rhizome.
Were you wondering if adding leftover bits of crispy pork skin and shoulder makes homemade waffles even better?
Because the answer is yes.
