Your kitchen stove is a recent development in human cultural evolution. For millenia, all cooking was live fire cooking. From traveling groups building beds of coals in the wilderness, to stone and earth homes centered around the hearth, the use of wood as fuel for food represented what it meant to be human for tens of thousands of years.
These days, cooking over an open flame makes a meal an event. Live fire cooking is portable, sure, but more importantly, it adds flavor and ambience your electric oven can never achieve. Whether grilling over glowing hardwood or slow roasting in a cast iron pan, cooking with real fire makes the meal the point of the evening.
The phrase "greater than the sum of its parts" is trite and overused, but sometimes, there's simply no better way to describe why something so straightforward becomes unforeseen level of amazing: The Beatles, a perfectly made PB&J, or the memories formed of an epic vacation with someone you love.
To that classic canon, allow me to submit a new nomination, something so simple yet je ne sais quoi-y that it's a wonder we haven't been doing this for decades already.
I'm not much for lattes. In general, they don't do much for me, but I especially can't stand the overtly frothy, foamy ones that demand all that sugar and syrup and whipped cream to cover up the fact that the coffee is burnt in the first place.
But, I'll admit it: I get jealous that people get so excited about these pumpkin spice coffee drinks this time of year. I like seasons, especially fall, and I wish I could grab a scarf and march right down to the burnt coffee shop
There are a couple standard household items where their never seems to be a reasonably attractive option. Tissue boxes are a big one; there, it's always about choosing the least of the evils. I'd also throw paper towel roll holders in that category. Head into any big box or discount store, and you'll be hard pressed to find anything that matches a style other than "I buy all my home decor items at big box discount stores."
So, in that case: you should make one instead.
One of my favorite cocktail mixers is the spicy ginger beer, used for the summer favorite "Moscow Mule", or evening sipper, the "Dark and Stormy." But I've had enough of the spendy, over-sweetened bottles from the supermarket, so I figured: it's time to make our own. Here are three ways to make an extremely tasty version happen at home.
Lately, I've been on a quest to find better breakfast foods. Without getting into much personal, and overbearing, health details, most breakfast foods just aren't all that great for you. Whether it's a pile of dried wheat or a sugary toaster pastry, grabbing something good on the go can be so dang hard! Well, no more! Kolache to the rescue!
During summer, it's my goal to bust out the charcoal and chimney starter as much as possible. Call it a masculine stereotype if you must, but I never miss an opportunity to take advantage of extended daylight to cook dinner outside. It avoids heating up the house with the oven, and, of course, makes everything taste amazing.
And, if you want you grilled food to taste even better, here's my tip. It takes all of five seconds to set up, and takes your meal up to the next level:
Earlier this week, for the Fourth of July holiday, some friends and I decided to try our hands at roasting a whole pig. We were cooking for 60-80 people, and wanted to do something more special than hamburgers and hot dogs, and figured: well, if we're going to try it, now is as good of a time as any.
We wanted to go with a Southern United States-style "pig picking," meaning lots of wood smoke, and cooking over low and slow temperatures. In order to get the whole animal ready to eat with such a gentle heat, we needed to start the night before. And that's where this story begins.
In wintertime, I'll gladly take a complicated cocktail. Something made with rich spirits, amber brown from barrel aging, made more tasty with fortified syrups, flavorful modifiers, and just-so preparation. These drinks are imbibe-abble equivalent of a long simmered soup or stew, designed to make you feel warm inside when the weather is not.
But summer is a whole different beast. It's already warm — too warm — and your drink's job is to cool you down while keeping everything easygoing. You need something that works while standing next to the grill, or for sipping on the deck with your feet up.
Enter the vodka soda. It's deceptively
There are those basic, essential tools that everyone needs to cook awesome food at home. ManMade thinks there are a solid fifteen, and we've shared them here - The Essential Kitchen: The 15 Tools Every Man Needs to Cook Like a Pro
But then, there are those less obvious tools... The ones that make cooking a real pleasure, and allow you to turn out restaurant-quality food with the charm of homemade.
A few weeks ago, we had a couple of friends over for dinner, and the husband joined me in the kitchen as I was finishing up some carrots I'd blackened and blistered then finished in the oven.
"Oh, you like your cast iron skillet?" he asked.
"Like it?" I replied. "I have three of them, and I use 'em as much as possible."
He was a little surprised at my response, and me by his. He'd said he and his wife had registered for both a large skillet and a dutch oven for their wedding, and received both. But once they got them home and unboxed, they could really figure out how to season them, how to clean them, or how to care for them. This, of course, broke my heart a bit, and I vowed that if he brought them over sometime, I'd help him get them ready to go, and show him what they could do.
So, whether you're just getting started in the wonderful, flavorful world of cast iron, or you'd like to move beyond special occassion meals and use these as your daily cookware, there's just a few things you should know, and keep around, for smooth, non-stick, generation-lasting success.
They say the kitchen is the heart and the soul of any house, and mine didn't really have much of either. Made from builder-grade materials and outfitted with the most basic appliances, it was time to upgrade my kitchen and add a lot more personality to it. Follow along as I walk you through the transformation.
There is nothing like a long day of hiking or horseback riding to get you in the mood for some good, hearty eating. And so the American West's roving cattlemen and cross-country venturers created a long tradition of fantastic, simple meals meant to fill you up on the trail. So bust out that cast iron skillet and prepare yourself for some authentic cowboy eating.
Unlike some other spirits, tequila is inextricably linked to one particular cocktail: the margarita. And, to be fair, with good reason. The margarita is a great drink, especially when it's made right, with quality ingredients. But sometimes you want to enjoy your amazing agave flavor in a variety of contexts. So we teamed up Olmeca Altos to share five delicious tequila cocktails you can make for Cinco de Mayo (or any celebration!) that aren't margaritas. I think you're going to love these. Just don't drink all five at once.
Right now, you can find more tutorials on how to use vinegar to clean your toilet than you can find to use vinegar with a delicious dinner. This is a travesty for such an amazing and delicious liquid! Unlike most condiments, vinegar is one that you can make yourself and will taste better than anything you can buy in a store. I guarantee it! Here is a simple tutorial on turning leftover wine into homemade vinegar.
Here's the thing about beef: it's expensive. And it should be; it's a part of a huge, expensive-to-raise animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darned easy, but mostly because it's the best steak I've ever tasted. Here's how to do it.
There's nothing more satisfying than hearing the phrase "Where'd you get that!?" Ok, maybe it's just me, but I consider that phrase to be the apex of achievement when you've truly found a cool item. Here's a round up of 4 unique, life-improving things that I use everyday and you should too!
We believe in investing in long-lasting, high-quality kitchen gear; things worth saving up for, that you know will stand up to daily use. Opting for a legit forged steel chef's knife, say... one that can be sharpened and honed over and over and will last you the rest of your life, and then some.
But, investment pieces are just that: investments. Those things cost money, and they're well worth it. But thankfully, you can fill in the gaps with a selection of totally affordable and super useful kitchen tools, many of which cost less than a lunch at a local bistro. So with that in mind, here's our list of inexpensive, high-quality, and crazy versatile culinary tools with which you should be stocking your kitchen, all of which come in at less than twenty-five bucks.
Is baking making? What category of craftsmanship does it really fall into, after all? I think the answers to these questions are, yes, and I don't care. Since I spend way too much of my everyday life sitting in front of a computer, moving invisible bytes around, baking is one of the easiest, fastest ways for me to get my hands dirty when I get home from work.
It's magical; actually. You take this stuff (usually wheat flour) that, by itself is bland and horrible and inedible, and you mix it with a little water, a little salt, and some heat, and suddenly you can achieve a ridiculous variety of breads. By tweaking the ratios just a bit, you
Perhaps you've heard this piece of advice: never let a cold beer warm up and then become cold again. Practically, this means if you buy a refrigerated beer from the case, then you must keep it refrigerated until it's time to drink it. And it should never sit out at room temperature on the counter, in the pantry, etc. The threat is: the bizarre, off flavors of a beer that's been "skunked" usually described as tasting like wet newspaper, rubber, or if you ask me, the way the pet store smells.