Leftovers; another meatball grinder for the kid, pasta for me and Jason. At least tonight I cooked up some broccoli to go with it. Dessert was butterscotch pudding from Cook's Illustrated. I only had a bit since it was still chilling, but good if a little salty (not the fault of the recipe; I used table salt instead of my usual kosher salt). I needn't have bothered with their fussy method to avoid tempering the eggs. What is so scary about tempering eggs?
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