Perhaps this weekend, you'll find yourself about a campfire: a trip outdoors, a gathering with your friends, an excuse to build a campfire. And perhaps, if you do, you'll want to take advantage of the warm, smokey heat, and whip up what may be one the tastiest, and manliest, meals of all time: campfire brisket, slow, wet, and amazing.
I'm sure that most of us, given the ideal opportunity (hassle-free admission, a full scholarship, and a magical year away from other jobs and responsibilities) would happily attend culinary school, and learn the knife skills, cooking techniques, and classical traditions developed over the centuries to turn good ingredients into great meals.
Until that likely opportunity arises, most of us will have to glean the tips from the masters when we can,
Over the last decade, there's been a hugh shift towards discovering the things that our grandparents knew. Post-Baby Boom adults everywhere are keeping chickens in their backyards, learning to can and preserve their own produce and cure their own meats, shaving with straight razors.
The temperature continues to rise, and we're nearing the season when many will leave behind a hand-warming mug of perfectly-brewed hot coffee, and opt for a low-acid, refreshing glass of cold coffee.
There are lots of items on the market that can aid in the process, but odds are, you probably already have everything you need to make perfect cold-brewed coffee at home.
Everyone knows that a properly cooked steak from the rib and loin - the porterhouse, the strip, the T-bone, the ribeye, the tenderloin - is something worth savoring. And everybody also knows that these cuts can be expensive, especially the overpriced & flavor-lacking filet.
But for years, butchers have known of "secret" tastier cuts hidden inside the legs of the animal - the chuck and the round - that have much more beefy flavor, but are
I am known, far and wide, as a true and dedicated tortilla lover. Like, soak your own hominy with slaked lime and grind your own masa and then press them out with a handmade tortilla press and cook them on a griddle over a wood burning fire kind of dedicated tortilla lover.
In fact, I can imagine only one thing in the world that would convince me to try a taco in anything other than a fresh, soft, warmed and slightly blistered tortilla, and it's certainly not those Dorito-flavored bright red U-boats that Taco Bell is hawking all over the country this spring.
Sometimes, while spending a hour finely slicing vegetables for soup or kneading a dough, or specifically, whipping a meringue to make ice cream, mousse, or, more-or-less, any dessert I actually make, I muse on how so many dishes couldn't exist without the unique white-and-yolk properties of eggs. Or rather, it's precisely because we have eggs and the work the way they do that we have these dishes in the first place; and if chickens popped out some entirely different foodstuff, our culinary traditions would be rather different, because they would have been based on the properties of this other thing, rather than the egg. It is indeed incredible, and edible.
Root beer floats work for a very specific reason: they contain lots of complex bitter and aromatic flavors that balance not only their own sweetness but the creaminess of ice cream. Know what other drink has plenty of complex bitter flavors and aromatic notes? Actual beer.
Having just passed the St. Patrick's Day...season[? Is that a thing?], you know doubt saw all sorts of folks going on about a Guinness & vanilla ice cream float, which is actually pretty delicious. But with these five recipes, you'll be rocking variations on the combo all summer long.
For years, at least in the U.S., pork belly was simply understood as proto-bacon, that sumptuous, boneless cut from a pig's stomach that was destined to be cured, smoked, and sliced up for breakfast. And everything else.
But, we've finally caught up to the rest of the world, who've been taking advantage of this unique, tasty cut
The Kettle Pizza extension is a stainless-steel sleeve designed to fit over a standard 22 1/2" Weber-style charcoal grill, turning it into a charcoal or wood-burning pizza oven.
On first thought, I saw this, and immediately began to drool. And then I saw the price, and got to thinking, and flipped the other way towards complete skepticism. And now...
I'm not sure if this is a good value, or not. So, let's discuss.
It's March 15th, when means you've plenty of time to prep for proper St. Patrick's Day celebrating. And while everyone's gonna show up in thrifted green cardigans and plaid golf pants, Guiness (or, hopefully, Bushmill's) in hand, you can show up in whatever you want, and ain't nobody gonna pinch you:
because you've brought chewable Irish Car Bomb beer bites.
The Irish Car Bomb is a boilermaker cocktail variation, in which Jameson's Irish whiskey and Bailey's Irish Cream are dropped into a nearly full pint of Guiness. The milk solids in the Bailey's will begin to curdle,
If you've seen any sort of cooking shows on television, or read food magazines, or cookbooks, or. you know, go to restaurants...you've noticed there's been a change in the way that high end chefs are preparing our food. Laboratory equipment and texture-altering (but perfectly healthly) chemicals have found their ways into restaurant kitchens, fusing the best of scientific understanding with the art of cooking.
Some have called it "molecular gastronomy," and many "modernist cuisine," but most of these techniques haven't really been available to the home chef without an immersion circulator, tanks of liquid nitrogen, and a lab storage facility next to their spice cabinet.
Until, of course,
To be filed in your "Why didn't I think of that?" pile, two words:
Yes, of course. The smokiness of bacon echoes the campfire without needing hot coals, the salty/sweet combo, the textural contrast of something chewy mixed with melty chocolate, fluffy 'shmallows, and crunchy crackers.
Beer = excellent for drinking with food. Right? Yes. Okay...
But, it also had unique properties that lend themselves to many awesome cooking techniques and recipes. It's carbonated brings texture, the bitterness of hops can cut through other strong flavors, and the maltiness is a perfect match for lots of proteins, like beef, cheese, and many beans.
If you're not cooking with beer
Over the last few years, I've become fascinated with fermentation. I love the idea that you can purposefully use little microbes to make food taste awesome, and that many foodstuffs are actually only possible by can actually encouraging bacteria and yeasts to grow in your food.
Nothing represents naturally fermented foods like kimchi, the family of fermented vegetable pickles from Korea. The most familiar is napa cabbage kimchi, or baechu, which is quite easy to make at home using mostly supermarket ingredients and a few Asian specialities. It's loads of fun, requires no canning equipment or special yeasts, and can be made easily in your home kitchen. If you've got a batch of kimchi in the fridge, you've got dinner.
Wanna make some? Let's!
You know how there's those weekends when it's Sunday night, and you look up, and you're like, "Man, what did I do with my time?" This was definitely not one of them.
Some weekends are for resting, and some weekends are for doing awesome stuff and making all kinds of things. This was (as I'm sure you're guessing) the latter.
Friday was one of the first nights of 2012 that it actually felt like winter...which, seeing as it was February, I kinda like. I like it when my spine aches from shaking cause it's cold.