Last night I made the best batch of biscuits and gravy ever. That's not something I ever thought I'd say out loud, but I cannot tell a lie. I started with some homemade breakfast sausage, which formed the base of a sensational gravy. The buttermilk biscuits were baked from scratch. It was nearly perfect.
The problem? The biscuits didn't rise, or at least not enough. I followed a fairly well...
For the past few weeks I've been eating salads for breakfast. I eat huge bowls of mixed greens sprinkled with dried fruits, toasted nuts, and whatever else happens to be on hand. If there is half an avocado in the fridge I'll cut it up and toss it in, same with roasted vegetables, chickpeas, goat cheese, carrots...you get the idea. I eat until I am no longer hungry. It has nothing to do with a...
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking
After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon...
On Thursday the New York Times published an op-ed piece written by a Texas historian named James E. McWilliams called "Free-Range Trichinosis," which argues that the public's perception of free-range pork has been misguided. On the contrary to our idyllic view of healthy, happy animals, the "free-range option can pose a heightened health threat to consumers." Citing a study which claime...
You know the burger obsession is going off the deep end when semi-serious discussion takes place over the burger making skills of a cartoon . Please stick with me. This cartoon happened feature J. Wellington Wimpy, the burger-loving sidekick of Popeye. Hamburger America author George Motz found this clip and was there to comment on Wimpy's burger making skills: "Notice how even in...
I thought I knew everything there was to know about salsa. Tomatoes, garlic, onions, jalapenos, lime juice, salt. Chop, mix, serve. It’s an enormous pain, but the alternative (jarred salsa) just doesn’t compare. Taking the time to chop is a noble pursuit.
That was until Blake visited last weekend. What he threw together in a matter of minutes turned blood red and clung to every chip l...
There is "no doubt early man cooked his meats using dry heat," claims Madeleine Kamman, author of the esteemed Making of a Cook and a very friendly-looking lady who I sometimes wish was my grandmother. She speculates that he might have discovered this gastronomic feat in the instance of two different accidents, producing two enduring ways of cooking meat. The first, a discovery...
With minds planted firmly in the dirt, we probed the...
With minds planted firmly in the dirt, we probed the starchy tuber for secrets buried within, all in search of the perfect cooked potato. Armed with a bag of $2.99 Idahos, we set aflame preconcieved notions, sexed things up, and tried to find the courage (and stomachs) to eat nothing but potatoes like our poor brethren of the 19t...