Canning is cool, but the freezer kicks it’s ass. No boiling water and tongs to deal with. When I see choice cuts on sale, I always grab them and freeze them. Case in point, rack of lamb. I thawed out these beauties on a idle Tuesday and a few hours later I was eating like a king. I served it up with some slow braised collards and a savory souffle.
Mmm — that looks delicious. Do you have a larger freezer, or just a regular ol’ refrigerator with a freezer up top?
fyi: nytimes today has a story on the merits of slow (>24hour) pizza dough rising. think they stole your idea?
Wow, that looks incredible. You just whipped up a souffle? I’m impressed. Again.
Regular top/bottom. But, It’s a big’n.
I am relatively convinced that the NY Times has embedded a reporter in my cupboard. There is no other possible explanation.
Just whip it… Whip it good.
You are also King of Food Porn. Daaaaaaamn do those ever look good.