Arrange the skewers on a serving plate and pour the dressing on top.
I'm not mad, but I'm very regretful, and I feel like I still have this knowledge base, this experience but because I don't have the showcase of the restaurant anymore, I'm way farther off anybody's radar.It's hard to remember somebody that had a restaurant that closed six years ago.
But as for rice?It's about time.Here at Food & Wine, our.snack food taste tests.
have a pretty simple methodology: gather the things, photograph, try methodically, rank, devour whatever's left.This process usually runs pretty smoothly, and we're generally good at sharing, but there's something about Goldfish that gets people worked up.. At least that's what we witnessed when we collected bags of Goldfish for a shoot.
We were down in the.
, photographing 21 versions of our crunchy fish friends, when someone knocked on the door and asked (read: begged) for us to share.Keep flipping dough and dusting beneath with flour so dough doesn’t stick.. Make the pies:.
Place about 1 1/2 tablespoons filling in center of each pastry round.Shape into traditional triangle shape by pinching edges together to create 3 corners then pinching edges between corners together to enclose filling.
Place pies on 2 lightly oiled baking sheets.Brush pies generously with oil.
(Editor: Pro Adapters)