I learned about a technique to fortify sweet potato with limestone overnight, and then candy the sweet potato through seven days of cooking down in sugar. It works for other fruits and vegetables as well. This Monday I am taking the introductory class at the French Pastry School, with a gift certificate from my friend Laura.
Etta took me to feed for steak night. We got there right when they started serving, 5 PM- the early birds. For fifteen dollars you get a hangar steak and 2 sides. The steak is smaller but that means there’s crispy edges in every juicy bite. The tail end was so caramelized and lustrous. The blue cheese butter was tangy, rich and satisfying. For sides I got macaroni and cheese and French fries. The fries were handcut- damn good.
For dessert I got one banana bread pudding for there, 2 to go, and 2 slices of confetti cake to go as well. The server asked if I was stocking up the for week. Not that I won’t pay $$$ for good cake, but my point is when do you get a piece of good cake for 3.50. You got to stock up.