The beat goes on….
More jello coverage.
I think that one of the best parts of cooking is taking a recipe and adjusting it to your needs. This tomato sauce has to be the easiest on earth, it tastes great, and can be customized to whatever you have on hand.
First things first, this is Marcella Hazan’s recipe. Credit where credit is due, […]
Continue reading A Riff on Tomato Sauce
Puree’s are a simple technique. Versatile too. You start with raw, hard vegetable and you turn them into a creamy, silky smooth unctuous treat. Serve them straight up or add liquid for a soup. Home made baby food? Ok.
The process is simple: simmer vegetables until they are tender, run them […]
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Sometimes you just gotta roll the dice.
Update: Got some more pics. These are from the event itself. Check out the PBR-drinkin’ winners.
Also another write-up on the competition. This one […]
Continue reading Jell-O Pics: Update
Well, sort of…
Here are the results of the Jell-O mold competition I entered.
All things made possible by design genius Ben Light.
Let me tell you first that making consomme is a huge pain in the ass and parts of the process are kind of gross. If that doesn’t turn you away, let’s go.
A friend of mine and I entered a Jell-o competition.
I swear this is going somewhere.
Anyway, a friend of mine and I entered a Jell-o […]
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Someone recently asked me how I cook bacon. I replied, “in the oven.” This wasn’t met with surprise, and I can’t imagine that it’s much of a revelation to other bacon lovers either.
I can’t remember when I started bakin’ bacon, but I probably saw it on a cooking show. I bet it made sense at […]
Continue reading Bakin’ Bacon
I mentioned this topic briefly in an earlier post: after you cook meat, you need to rest it. Internal juices need to redistribute throughout the meat, and if you cut prematurely, they will run right out onto the cutting board. You’ve seen this on just about every cooking show since the beginning of time.
More times […]
Continue reading Quicktip: Resting