Why do you have to tie up a bird before you cook it? You don’t, but it helps to cook the bird a little more evenly, and it’s a fun skill to pull out out at thanksgiving.
The whole idea here is that you’re trying to create a uniformly dense object that absorbs heat evenly. Everything [...]
Continue reading Trussing the Bird
It’s summertime. Not really, but if I can wear shorts three days out of the week, close enough.
On these hot so-called summer days, I like a cold pickle. Not the stork brand, or the green labeled brand, or the thinly sliced gigundo mutant ones. Have you seen these freak pickles? They are the size of [...]
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Can someone explain to me what “Slow-baking” is? Let alone why it makes cinnamon taste so much better? Peppe… Farms is killing me with these commercials.
May I introduce the rant portion of Recimplify. Think “What up With That” without R.J. Sizzle (Who? The world’s greatest ambidextrous disco flute player, that’s who). Or you [...]
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I was reading a favorite blog of mine and came across an entry that focused on the ease of good quality cooking. The example offered was a simple/easy recipe for poached eggs and sauteed spinach. I run across this from time to time. Not the poached egg, but the self-fitted straight jacket people don with [...]
Continue reading Poached Egg