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Eat for Eight Bucks: French Onion Pastina
I made this last night, it was delicious. I had about half a cup of extra beef stock, so I used that instead of water for the first two deglazings, then used a quarter cup of sherry for the final deglazing.
The key step was using a mandoline to slice the onions, I think it sped up the cooking time.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Redbone's in Somerville, MA.
A Tale of Two Bakeries: Boston's Flour Bakery and Clear Flour Bread
Getting to either Clear Flour or Flour is a nightmare for those of us on the wrong side of the Charles River. Fortunately, there's the Hi-Rise Bread Company on Huron Ave. in Cambridge. Killer brioche, homemade jams, and the best chocolate cream sandwich cookies I've ever tasted.
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Why do I keep seeing Thomas Keller's name during the opening sequence to the show when he hasn't made an appearance?