Four our money the pumpkin is kinda like the most diverse food ever - you can carve scary faces into them, you can bake inside them, you can make lanterns out of them, you can cook the flesh into both savory and sweet dishes, you can decorate with them, and our favorite - roast the seeds into an unbelievable, healthy snack, that, if you've already bought the pumpkins, is totally free.
Inspired by the lovable neighborhood serial killer Dexter, which began its fifth season last Sunday, Andrea decided to update Martha Stewart's recipe for invisible lollipops by creating a series of blood slide candies for Halloween this year...way creepier than vampire or ghost-y treats.
She explains, "For any of you who aren’t familiar with the show, Dexter is about a serial killer of the same name, who works by day as a forensic analyst for the Miami police department, and by night, cleansing the city of the evil criminals who slip through the cracks of our faulty judicial system. Every serial killer has to keep his mementos and Dexter’s trophy case, consists of a box of slides, each containing one drop of blood from each victim.
For this years gruesome Halloween treat, I decided to create a trophy case of my own."
A few weeks ago, we featured a few how-tos for making "bachelor's jam," a preserving method that fuses alcohol and fresh fruit. The technique there, basically, is to fill a jar with fruit and cover it with alcohol.
Last week, the New York Times featured a few more thorough recipes, designed to take advantage of complimentary flavors and general tastiness. "Perhaps the best example of following seasons in a boozy fruit mix is rumtopf — a German preserve that spans the entire growing season. Classic recipes have you start in June by mixing strawberries with sugar and rum. As other fruits ripen, they are added in layers, then the whole thing is left to mellow until Christmas.
Cooktop, microwave, oven, grill, campfire...each heat source does something amazing to every omnivore's guilty pleasure, bacon. And to get the most out of your hard-earned pork belly, it takes just a bit of knowledge to master perfectly rendered bacon, cooked to however you like it.
Whether or not the autumn chill has hit your town yet, it will soon, and friends, we need to be prepared. And for my money, nothing tastes like fall like toasty pumpkin seeds... and apple cider. Whether warm and mulled with spices for everyone or fermented with crisp carbonation for adults, it's just plain wonderful.
And we think it'd be great to make it at home...easily. Some folks are lucky enough to own cider presses, but, thankfully, that's not the only way to get the job done.
For those with a bevy of actual apples, this Instructable shows you how to press them using a simple 2x4 structure and a car jack. (You can also use an electric juicer.) For the rest of us, it's perfectly acceptable to start with pasteurized cider from your local orchard or farmer's market.
Many thoughtful, contemporary parents are a bit wiser than ours were concerning the snack foods they give to their children. Avoiding processed food products, excessive amounts of corn syrup, hydrogenated fats, and overt amounts of sodium, these post-modern era parents have gone back to the snacks that their own grandparents might have served - homemade and much more healthful.
Which is great...except for one thing: contemporary kids don't get the experience of eating, well, kid food. Thrown in lunch boxes or crunched into pockets for consumption in the treehouse, there are certain foods that just taste like childhood.
And for me, that's
We don't care if cupcakes are oh-so-2008; these superhero-topped red velvet and Ovaltine (?!) flavored versions looks plenty timeless to us.
Just Jenn made paper versions of each logo, then cut them out to use as templates over biscuit-cutter cut fondant. "The thing I love about Superhero logos are the simple clean designs, just the image and the colors can tell you instantly who is who. All of which are PERFECT elements for topping cupcakes! I knew I wanted to do some of the basics, Superman, Batman – but I figured that some of the more obscure logos would be fun and also appeal to the diehard fanboy/fangirl."
Head to any local gourmet shop and check out the independent hot sauce section, and you'll discover two things: there are tens of thousands recipes available, and they all have to do with either 1) the devil and/0r 2) butts. Usually both. Just check out this photo from Jungle Jim's near Cincinnati, Ohio. That's four full rows, plus endcaps and features.
All this guesswork and annoying imagery/titles is likely to make one stick to the classics: Frank's, Texas Pete, El Yucateco, Cholula, Tabasco, Valencia, and the like. But, in the height of produce season, with those bold grass green, red, and orange chiles punctuating your garden, there's every reason to try to make your own.
The London Observer has taken on a mighty big project: selecting the fifty best cookbooks, ever. So far, they've published the first forty, and are relying on readers to help them select the top ten.
The selections range from classic international books from Madhur Jaffrey and Diana Kennedy, to contemporary works from Momofuku's David Chang and vegetarian master Yotam Ottolenghi.
For me, it's several inner arm spatter burns, a box grater hole-shaped scar on my right thumb, healed chef's knifes cuts on most of the fingers on my left hand, and, currently, a pretty rocking singe mark just under my belly button. (Don't ask.)
"Like a hot iron pressing into damp linen or the first pours of pancake batter onto a smoking griddle, a soft inner arm hisses when it brushes the lip of a 700-degree oven. A burn is audible first. You hear a tiny "tssssss" of quivering flesh, your own flesh, before your brain registers the coming pain. Instinctually you jump back, hoping to reverse the inevitable; but there is it—a raised mark, shades lighter than skin tone, a white light before an angry, consuming red."
When you do things properly in the kitchen, somehow it's both safer - a sharper knife is less likely to cut you than a dull one - and more dangerous, as a sharper knife cut go lots deeper.
If you simply don't over- or undercook you food, and you do your best to keep things from catching on fire, you can make some perfectly acceptable grilled food (it is really amazing how far char, salt, and pepper can go).
But, acceptable is just that; we want amazing food on the grill. And that, my friends, means embracing the world of dry and wet rubs.
It was only a matter of time, really...somebody was bound to think of this sooner or later.
Mexican-style lager pair with fresh lime and sweetened just a bit with natural agave syrup. We especially like this one cause you get to cut through the beer can with a knife or a hacksaw, late-night infomercial style.
Nearly every local restaurant I've hit up over the summer has featured fried green tomatoes as a special or as a seasonal appetizer. And for good reason - they're pretty fantastic. And, for my money, they're even more fantastic with the counterparts of their - brethren - bread, lettuce, and bacon. This take on the BLT works in a few ways - the acid still comes from the tomatoes, but their greenness allows the bacon to provide most of the sweetness. And their crunchy exterior provides every reason to leave the bread untoasted, which now gives the sandwich its toothsomeness once provide by the firm, red tomato.
In short: it works. Believe
Last summer, I took the plunge into home canning, and while I'm getting the hang of it, it's complex. It only makes sense when doing LOTS of goodies at one time, and there are particular recipes to make sure the produce is properly cooked for preservation.
So, we're loving this idea: bachelor's jam (or officer's jam) employs the bacteria-preventing power of liquors and spirits to preserve fresh fruit, resulting in two wonderful things - alcohol soaked fresh fruit, and fresh fruit soaked alcohol. :)
"[One] recipe calls for one pound of sugar per pound of fruit,layering the sugar atop the fruit in a nonreactive container and covering the
Folks in California have a pretty fine food setup - they can grow avocado and citrus trees in their backyards, some kinda of winery is alway a day's drive away, and when you decide it's time for an In-N-Out burger, it's time for an In-N-Out burger.
And what are the rest of us to do? Why, make them at home, of course. To get the recipe just right, Serious Eat's writer Kenji Alt (of McDonald's French Fries at home fame) had four flash frozen burgers shipped from California to his home in NYC, busted out the scales, and got down to some serious reverse engineering.
Admittedly, I haven't tried the results yet, but with the detail and sheer reading-pleasure of Kenji's full walkthrough, you better believe its on my list of things to do this weekend.