00174

Apr 19, 2010

How To: Make Crazy Crispy Pizza on the Grill

2008_07_09-Pizza02.jpg

The reason pizzeria pizzas taste have such an amazing texture? They employ special super-high heat ovens that can reach temperatures of around 800-degrees. Your home oven simply can't keep up.

But your grill can. Unlike your oven, grills aren't interested in keeping a consistent temperature, so they won't shut off when they reach 500-degrees. MEANING, you can recreate pizzeria-like crust at home, you just gotta head outside.  

2008_07_09-Pizza04.jpg

Continue Reading

00119

Mar 15, 2010

How To: Make Crunchy, Homemade Potato Chips in your Microwave

I never thought a microwave could produce crispy ANYTHING, let alone the airy crunchiness of of perfectly cooked potato chip.

But I'm happy to admit when I'm wrong, especially when me being wrong equals the ability to make quick and easy homemade potato chips without the mess of deep frying.

Ingredients and Materials:
1 russet potato
Non stick spray
Salt and Pepper
Slicing mandoline or sharp knife or vegetable peeler
Parchment paper or glass plate
Microwave  

Continue Reading

00115

Mar 12, 2010

What's Next in Conscious Cooking? Testicles

knauer_deertesticles_3-10_post.jpgNose-to-tail cooking is a culinary movement dedicated to eating every part of the animal. UK chef Fergus Henderson and a few of his U.S. counterparts, such as Chris Constentino, are "staunch [proponents] of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, [they practice] what [they preach] with such victuals as Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodcock, which is cooked with innards and head intact, the latter providing a bit of "delicious brains." (From Publishers Weekly)

But, as Ian Knauer of the Atlantic points out, "very skinny-jean-wearing hipster with this month's issue of Edible Wherever tucked under his arm can settle into a pork jowl or trotter and take one for the Fergus Henderson team." Those who really commit, the true animal tasters (which, for me, put them way closer to vegetarians than just chicken breast and beef tenderloin eaters), do it all, and that means testicles.

Continue Reading

00113

Mar 10, 2010

Handmade Haiku: That I Make Always Trumps What I Make

created at: 01/13/2010

10 March 2010: That I Make Always Trumps What I Makecreated at: 03/10/2010  

Continue Reading

00112

Mar 10, 2010

One Chicken, 17 Healthy Meals, 26 Bucks, No Mayo

Kristen Swensson of Cheap, Healthy, Good has accomplished an incredible week-long adventure: she created an entire weeks worth of healthy meals for two people with pantry staples, $25.00, and one whole chicken. "The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers... [but] here’s the thing: sometimes, those dinners aren’t the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there’s nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it. In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol’ chicken."

And she did it! No repeats, and no waste, and only $0.86 over budget.  

Continue Reading