Content about Bean
April 23, 2010
Trying (and for now failing) to recreate British Heinz baked beans
Baked beans should have been the easiest part. When I set off on this crazy Full English Breakfast challenge I figured I'd spend most of my time stuffing sausages, or learning how to cure a completely different kind of bacon. The beans should have required a few hours on lazy Saturday afternoon. The one problem -- the only problem -- was finding a recipe.
There are no recipes. Zero. Or at least none that I could trust. Every single...
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June 24, 2009
Insight into perfecting 90 minute, no-soak beans and homemade bratwursts.
It's been a delicious week. I've been doling out my homemade bratwurst to close friends and making batches of 90 Minute, No-Soak beans just because I can. I know some people had some questions about both of these posts, and this week has given me a few more insights to both processes which hopefully will answer some of them. Also, Michael Ruhlman wanted to see my amateurish spreadsheet I created to find a bratwurst...
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June 9, 2009
How to make great beans in less time.
It seems that in the past few years there have been a few monumental revelations of the "everything you thought you knew about cooking was wrong" variety.
- Steven A. Shaw aka "Fat Guy", Executive Director, eGullet Society
When the timer sounded, I was caught off guard. I reached for a kitchen towel, carefully folded it around the hot handles of my dutch oven, and transfered the hulking pot to the top of the...
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October 13, 2006
Lately I’ve been going to restaurants and leaving with ideas for what to cook at home. A previous post, a salad of roasted squash and dandelion greens, was inspired by the restaurant 360, an unpretentious little spot where you can eat for $25 and the wine list, which emphasises organic, is very reasonable. My version of the squash salad wasn’t nearly as good--I didn’t have the wonderful, meaty thick-cut bacon that the restaurant had; I didn’...
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March 20, 2006
Gourmet calls this the best tuna sandwich they've "ever tasted."
My copy of Gourmet Magazine arrives every month to a sneer and a laugh. Talk of glorious trips to the ends of the earth, newly opened restaurants in Tokyo, and how to find that perfect $200 pasta maker, doesn't translate well into my cramped, cash-strapped life. Yet, I read it every time. Maybe it's my thirst for knowledge, or envy of having loads of disposable cash, but I nod approvingly to absurd roasts,...
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All content copyright Nick Kindelsperger and Blake Royer.
