Grilling with cedar planks

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Whenever I go to a restaurant and learn that salmon grilled on a cedar plank on the menu, I order it. The flavor of the cedar mixed with the salmon is incredible. I never put much thought into making salmon this was myself, until I had dinner at a friend's house and served salmon on a cedar plank. He said it wasn't hard to do. So I bought come cedar grilling planks (12 for $20) and gave it a try last night. Here's the recipe I used.

I grilled the salmon in my Weber charcoal grill. I used hardwood lump charcoal, which takes a long time to heat up completely, but once it's going you get steady heat for a long time. I soaked the planks in water for a couple of hours before use.

The results were as good as I hoped! The salmon dinner last night was excellent, and the cold salmon salad I had for lunch today was even better.

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Bake: An amazing space-themed Hubble cake

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Baker/cookbook author Heather Baird was so inspired by a book of photos from the Hubble space telescope that she created a "Black Velvet Nebula Cake" that is studded with edible white confetti sprinkles to create a starscape that shoots right through the whole cross-section, while the surface is intricately painted with gorgeous nebulae made from tinted edible gels. Read the rest

Bake: homemade Jabba the Hutt peeps

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The perfect accompaniment to your home-made poop emoji peeps: a marshmallow Jabba the Hutt. Read the rest

Bake: poop emoji "peeps"

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Just in time for Easter, an easy recipe for making your own marshmallow poop emojis! Read the rest

Bake: Cookie Monster bark

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Melt chocolate into slabs, coat with blue candy-melts, and stud with broken oreos and edible googly eyes and voila: it's as though you blenderized a thousand Cookie Monsters, rolled them flat, and baked them. Read the rest

How to bake spice-filled sandworm bread

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After some trial and error, Chris-Rachael Oseland has perfected a recipe for spice-filled sandworm bread, just in time for Kitchen Overlord's Dune Week. Read the rest

Fried Jesus: architect of State Fair deep-fried butter

Abel Gonzales Jr was raised by Tex-Mex restaurateurs, and began his career as God of the deep fryer out of necessity, when he was desperate to come up with a dish for the Texas State Fair's Big Tex Choice Award, and all he had was a fryer. Read the rest

How to make chocolate chip coffee ice cream without a machine

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I want to make this delicious looking ice cream (but with much less sugar). No ice cream maker needed!

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How to cook turmeric chicken, rice, and peas. In space.

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Amazing astronaut Samantha Cristoforetti shows us how she cooks one of her favorite meals aboard the International Space Station, whole red rice with peas and turmeric chicken. From the European Space Agency:

Food is an important item in space, also on the psychological side; that's why astronauts are allowed a certain quantity of the so-called "bonus food" of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity.

(via The Kid Should See This)

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Watch how some restaurants sneakily craft “steaks” from lesser parts using “meat glue”

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Some lower-quality eateries are actually passing off 'formed steaks' melded from lower-quality scraps as the real deal. Here's how they do it.

Cocoa Pebbles ice cream tacos

The secret is in making a dough out of melted marshmallows, butter and smashed cocoa pebbles, which you can roll out into a crispy taco shell. Read the rest

The best hot sauce recipe

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I usually avoid hot sauce because I'm afraid it might contain onions and/or cilantro, both of which are loathsome by any objective standard. Here's a hot sauce recipe from my friends Kelly and Erik at Homegrown Evolution that sounds perfect. Read the rest

Okonomiyaki – A “Japanese pizza” kit that is as fun to make as it is to eat

Fans of Asian cooking will enjoy this kit for making okonomiyaki at home (Buy a kit on Amazon). It’s essentially a frittata made with batter, cabbage, plus whatever you want like shrimp, or pork, etc, kind of like different pizza toppings. (Okonomiyaki roughly means “grill what you want.”) We were introduced to these kits by one of our high school exchange students, Kazuki. His mom sent them to us from Japan, but you can get them at your local Asian food store or from Amazon.

Each kit comes with little bags of yam powder, batter mix, tempura crisps, seaweed flakes, and shaved bonita. (BTW – do not let your cat get a whiff or taste of the bonita flakes and then leave the package on the counter. Ask me how I know.) You add eggs, green onion, cabbage and bacon, as well as mayo and okonomi sauce (be sure to get some of this delicious sauce when you get the kit – it’s NOT included!). Each kit will make 2-3 okonomiyaki “pancakes.”

You’ll also get translated English instructions. I like the cute kawaii style Japanese instructions with a little boy and girl making their own okonomiyaki together. It’s like a free mini comic. But one thing puzzled me and I had to ask Kazuki what this part meant: “The little girl is saying ‘cook the bacon until it is the color of a fox!’”

Top the whole thing off with squiggles of mayo and okonomi sauce (kind of like tonkasu sauce – both sweet and savory). Read the rest

Cold-brew chocolate: advanced topics

Ever since I blew my mind by cold-brewing ground cacao nibs, I've been experimenting with the process, and have discovered some amazing variations on the formula. Read the rest

This is the perfect work snack

As a quick ASMR trigger in the middle of a work day, Justin's Honey Peanut Butter and any good dark chocolate can't be beat. The recipe is simple: smear a wadge of peanut butter over a shard of chocolate. Adjust proportions to taste.

The gourmet peanut butter has a boosted sweetness and saltiness to complement cocoa. And though Justin's also sells pre-made dark-chocolate cups, I like my own ratio. Dark chocolate bars also offer stronger flavor than thin-walled cups. Read the rest

How to make the absolute best Buttermilk Fried Chicken ever

Fried chicken and waffles may only be my daughter's third favorite meal, but she feels it ranks as the number one most desired breakfast in the world.

Baking bread from an ancient Egyptian hieroglyph recipe

Miguel writes, "I tried to replicate an ancient Egyptian bread, starting with the right kind of wheat, the grinding and the baking... I also made a modernized version inspired by Egypt." Read the rest

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