Tags » Technique & Dirty Secrets

Home Cured Bacon

Some folks think of a cold remedy when they hear ‘home cure.’ Not me. I think of bacon, and there’s no better way to get some of the gateway meat than to make it yourself. 435 more words

Technique & Dirty Secrets

Hand Rolled Pasta

Yesterday I experienced an unnatural urge to exercise. But, before risking serious injury by going to the gym, salvation came in the form of fettuccini. 725 more words

Vegetarian

Prepping & Preparing Chicken Wings

There are a couple of ways to make folks believe you know your way around a kitchen.  One of them’s knowing how to prep and cook chicken wings. 532 more words

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Seasoned Oil – the Key to Frying

Promoting fried food is bad.  Bad in such a good way.  But even worse are failed attempts that produce limp and pale food.  (For a geekalicious explanation of why it’s hard to fry in a home kitchen check out… 275 more words

Recipe

Chicken Stock

I post a lot about cooking with boned chicken and fish.  It’s great presentation and easier to eat (why else would markets sell filets and breasts?).  327 more words

Recipe

Butterflying Flank Steak

What is it about meat, heat and knives?  Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill?   188 more words

Recipe

Braised Pork Loin

Braising doesn’t always take time.  With a little practice this elegant meal can go from prep to table in about an hour.

 

This recipe calls for butterflying the meat in preparation for seasoning, a technique that adds flavor and saves on marinade time. 347 more words

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