Content about Red Wine
January 30, 2009
A recipe for Texas-style chili.
Diced instead of Ground Meat
I had stopped using ground beef a few years back, after watching a Good Eats episode. The reasoning makes sense. When ground beef is used, the fat either needs to be drained off immediately, or needs to be skimmed off the day after when all the fat has accumulated at the top. But if you use chunks a lot of the juices stay inside, leaving both the chili less greasy and the meat more...
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April 16, 2008
A few months ago I was wandering the poultry aisle at my food coop looking at the bewildering number of options for a roasting chicken. As the words free-range and humane--proclaimed on every package--began to lose their meaning, I came across a pile of frozen, gangly-looking birds with their long necks still intact. The label, announcing this new product, read “Amish stewing hens.” “Great for stock!”...
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November 5, 2007
I bought the rabbit by mistake. I was procuring a nice free-range chicken when I saw a whole rabbit at the local poultry counter in the North Market. I gawked when I saw that the price was about $2 a pound. The skinny little critter could be mine for under $5. I hadn’t the slightest concept what I’d do with it, but when faced with such remarkable prices, why even worry? Quicker than I could I have...
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October 17, 2007
As you may or may not remember, I’m attempting to go somewhat local. Click back to Week 1 to see how it got started.
We’ve written about short ribs twice before and I’ll be honest in saying this isn’t the master recipe. Part of the problem is that both previous recipes were really Blake’s babies. It was his pot and his enthusiasm that spurred the effort. While I was there for the first go...
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March 19, 2007
The most well-documented failure on this website was the first time we cooked beef short ribs. Tough, sinewy, and ugly--a big fibrous brick of protein fastened onto a sled of white bone by tendons and mysterious pieces of grizzle. Short ribs are the beef equivalent to a Salman Rushdie novel: willfully difficult, at times indecent and gross, but after an extended period of histrionic outbursts and piquiant flavors, in which patience...
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November 17, 2006
I (Blake) turned 24 yesterday and, in celebration, my girlfriend thought up and orchestrated a gorgeous meal of French provincial food. From the surf to the turf, we ate, drank, and otherwise acted like shameless hedonists. Since I'm groggy and barely awake this morning, and don't much feel like working very hard, I'll just put up some pictures and perhaps post the recipes some other time. Above, the moment when we decided to put candles in...
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October 30, 2006
I had no idea. Abby and I are staring at this picture of skirt steak with string beans with mouths agape, salivating over the chance to make this fine meal, when we notice that nowhere in the ingredients are those beans listed. We double check, and then wonder what it was exactly that we were looking at. All they they had was something called haricot verts. "I'm not sure what that is," I blabbered out trying to...
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It began when my friend Glen T. Tremaldi, who runs a community garden in Boerum Hill, informed me of his zucchini overstock. "You should see the zucchinis I picked. The size of your calves," he said. And he wasn't joking. They were the size of melons. Then he related something about a frozen rabbit that was bought some time ago from a butcher on Court St., who had divided it up into serving pieces while it was still frozen, with a saw. He...
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All content copyright Nick Kindelsperger and Blake Royer.
