This weekend Betsy and I and a bunch of friends are taking a sort of annual trip to a Colorado ski town. There tends to be around 15 of us and we rent a huge house and ski, play games, eat, and have the occasional beer.
This year we are going to Crested Butte which neither of us have ever been to. I’m actually hitting the slopes for the first time this year. It’ll be the first actual sporting activity I’ve done since my ACL surgery last year so I’ll be taking it pretty slow.
I’m also in charge of meals both days and looking forward to cooking in a resort kitchen. On the menu is a tex-mex night with carne asada and chipotle chicken tacos, rice congee for breakfast one day, and two kinds of soup in the slow cookers for day two.
No poll this week because I still owe you guys the winner from last week!
Vegan Udon Noodles – Most ramen bowls start with an intense broth that’s a combo of bones and dried fish and seaweed. It’s a complicated broth and almost impossible to do quick. It’s probably also impossible to get the same flavor if you’re working in the Vegan world. That said, this version looks darn good and I would be happy to have a bowl of it. (@ Serious Eats)
Jiro Walkthrough - One of my favorite documentaries of last year was Jiro Dreams of Sushi. It is almost certain that I’ll never be able to eat at this place in my life so reading about it is about as good as it gets. I’m not usually one to read restaurant posts because, ahem, I don’t care, but I read this one all the way through. (@ TIny Urban Kitchen)
Do Bay Leaves Matter? - This is a serious question because it’s one of those ingredients that is in a ton of soups and stocks. For a 3-4 quart stock recipe there might be one bay leaf in it. Does that make a difference? Turns out yes. Sort of. (@ The Bitten Word)
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Have a great weekend everybody!
Nice photo by psmithy.