I just finished listening to a stockpile of old Splendid Table podcasts that got me thinking of my next learning project…
I’ve never made a soufflé.
Homemade hot dogs could be interesting in my kitchen (I’m thinking studded with jalapenos, or a shrimp hot dog).
I have dandelion greens in my yard I should stir fry one of [...]
These jalapeños have been sitting in my refrigerator a week now. It’s a shame to ignore them as I have- so I threw in the towel today. Well sort of. My current storage experiment: submerging them in rice and tucking them into the freezer, with the future plan to cook up the scented [...]
The best way to preserve foods is to take what you have in abundance, especially if it’s seemingly free. Buying lots of fruit to jam is just not as economical efficient as using what is found in your yard or neighborhood.
Being one with very little food yard, I’m guilty of buying my jamming fruits [...]
You might be like me. Someone who can’t leave what’s good enough alone. Coffee is one of those things for me. Rarely can I drink it plain black, and rarely plain warm. Want to teach your coffee to jump through hoops? Here are some ideas.
Salt your coffee. Either as [...]
with much thanks to The Delicious for inspiration…
the Twitter fail whale sushi t-shirt.
Or maybe I’m just bitter as I haven’t had sushi in too long…
metal or non-stick?
cast iron or stainless?
cutting board: silicon or wood?
knife: carbon steel or stainless?
Kitchen Aide or hand mixer?
cooktop: gas, electric, induction?
side-by-side, freezer on top, fridge on top?
apron or whoops?
mashed potatoes: by hand, ricer, or mixer?
sandwich or wrap?
pb & _________ ?
pancakes: syrup or applesauce?
cake: scratch or mix?
chili: beans or no?
napkin: cloth or paper?
BBQ: takes the whole [...]
I just stumbled across this website, Fresh Finds, which reads like a party for As Seen on TV products.
It’s an estuary of innovative finds, and gadget-disaster rubbernecking. It’s up to you to define which is the lifesaver or which will sink your boat for the following (Like the name game: My Little Pony or [...]
Here’s an accidental kitchen science project report:
I happened to leave/submit/forget a handful or orange slices from my Christmas candied orange slices in their final sugar solution for an additional 3 months.
I finally pulled the remaining slices out of their unrefrigerated sugar solution to find them completely encrusted with large blocky sugar crystals.
These resulting candy orange [...]
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My itch for seeing information mapped out in google maps has struck again. Here’s the map version of Willamette Week’s article Hot a Chefs Cheap Eats.
Five Portland Oregon chefs list their favorite places to go eat affordable food.
The chefs making recommendations:
MICAH CAMDEN: Chef-owner of Yakuza; owner of Beast, D.O.C. and Fats.
JANIS MARTIN: [...]
The Nov 8, 2008 Splendid Table podcast featuring Shirley Corriher has a wonderful summation of how leavening works in baking.
Chemical leavening in baking (baking soda and baking powder) don’t make the bubbles in your batter: they make them bigger. (Says Corriher. Having played with vinegar and baking soda I disagree… ideas?)
So [...]
