opinions on making a tomato sauce in big batch and then freezing?
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I do it all the time at home. Usually freeze in pints and make 2 qts or so at a timei don’t usually put herbs in mine btw (do a more spanish style tomate frito sauce) Don’t know how they would be affected by freezing
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I ate well yesterday 
Fennel & Orange Salad w/the expensive tuna in a jar (Tonino Lemon & Peppers)
Chicken Thighs & Panzanella Salad…I didn’t get a good sear on the chicken thighs, oh well
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Forgive if this has been mentioned later (I’m just catching up on the thread)… Are they supposed to be runny inside? There’s one restaurant in the OC that is famous for their deep fried eggs (IIRC). Wonder if they have a recipe posted online somewhere…
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I seem to recall a video of Jaques Pepin doing this at some point. Could misremembering though
Yes. He did made it look easy with the egg as usual. He always said his test would be can you cook a egg omelette. Simply hard
Usually they are runny inside. Here is a link to an adaptation of Julia Childs’ recipe for Chicken Marengo which features eggs deep fried in olive oil, Get Real Cooking: Julia Child’s Napoleon’s Chicken
I made it once, but the effort required didn’t have enough of a payoff to do it again. I did love the deep fried eggs though.
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That looks so good!
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One of our favorite places in Paris. Breizh Cafe. Those crepes and cider are amazing. The best crepe was the simple salt and butter. Perfect.
Ya love Breizh. We were going there a dozen years ago before they had a line every day
Its been 6 years since our last trip there. Would love to go back soon.
Their oyster game is right too. Ya we didn’t even bother last time after all the reports of lines. It’s nicer up in the north coast anyway.
Flat or helda beans
They look like Romano beans to me
