GROOT. GINGERBREAD. Read the rest
GROOT. GINGERBREAD. Read the rest
Well, there it is at last, the silver lining to climate change. Turns out it's so hot in Australia, you can totally roast a delicious hunk of meat on top of your car. Read the rest
I love Corgis so much. This Japan-based bakery's corgi butt bread is something that I can really get behind. Read the rest
“The final resting spot of the once glorious glazed donuts.” Read the rest
You never knew you needed it. Now you have it.
Pop-tart: Cookies & Creme Spirit*: Zacapa XO, Guatemala Rum
The creamy, chocolately, and surprisingly tasty richness of this pasty is quite satisfying. Zacapa XO is an equally decadent rum that is aged in an array of wine casks. This slightly tannic fruitiness that is imbued in the spirit compliments perfectly with the pastry.
Enjoy the whole gallery.
(Stop reading now to avoid spoilers) Read the rest
The Avontuur's cook, Lasse Scharz, is accustomed to making food under less-than-ideal conditions. In this video, the camera is fixed to the ship, so we don't see it rock. Instead we see Scharz comically leaning as plates fly off the counter as if enchanted.
Image: YouTube Read the rest
Digital thermometers are a great tool when slow cooking meat.
It is pretty easy to under or overcook meat on the grill. Monitoring the internal temperature of your food, as you cook it, is a really good way to be sure that food is as done as you want it and no more. This affordable ThermoPen set-up does the trick for me.
I like to use one probe at the grate and one inside the item I am cooking. That way I know what is going on!
Last night I made honey whole wheat sourdough pizza crust. It was quite good.
As a kid, there was a pizza place in my hometown that made a deep-dish pizza with a whole wheat crust. It was great, I tried and I couldn't replicate it. Then I substituted honey instead of sugar.
This simple crust is good.
Honey Whole Wheat Sourdough Pizza Dough1 cup bread flour 1 cup whole wheat flour ½ cup sourdough starter 1 ½ tsp salt 3 tbs honey 1 ½ tbs olive oil ½ cup water
First: Mix ½ cup water, ½ cup starter, oil and the honey. Let sit while you measure out the dry goods and combine them all. Depending on your flour, and your starter, you may need to add a little flour to the mix to get a good consistency. Stop when it feels like the dough that you want to roll out.
Second: Leave it alone, probably covered, for 45-60 minutes. Refrigerate to store or use right away.
Bake at 475F or higher for 20 min, deep-dish. Probably the same for thin crust.
I have been using this dough for the crust of my deep-dish pizza, but you can easily roll it out for super-thin, Neapolitan stuff too.
Unless you do roll it super thin, I doubt this crust is going to get super cracker crisp, as it is sourdough and will retain more chew the longer you let it rise. Read the rest
I gave my mother my treasured 5-quart Lodge deep skillet and lid when I found a lovely antique to restore. I've been using it while visiting with them.
It was no easy thing when I gave my Mom my Lodge chicken pan. I had been using it for ages as my primary skillet and perfected fried chicken in it, as many of my colleagues here at Boing Boing will attest.
I have been instructed that his style skillet be called a chicken ROASTING pan and the lid's stalactite-like points are what makes it a 'self-basting' lid. Evidently 1 roaster size chicken (3-5lbs iirc) will fit in it, and with the lid on the bird will roast up nice and juicy.
I have never done this. I bought it to fry chicken. I learned it was awesome for frying eggs, bacon, pancake and sauteeing things. It became the most used item in my kitchen. Then I started baking in it like a Dutch Oven.
The Lodge ended its daily use, however, when I found a larger Wagner pan at the Goodwill and restored it. I started baking in my dutch oven. It is a bit easier to maneuver. When cast iron sits and isn't used, it needs to be used and this pan was truly special. I tried alternating between it and my Wagner, but the extra space and smoother finish of the Wagner kept it on my stove. It was a little easier to fry bacon and sear steaks and fish in the #9 vs the #8 pan. Read the rest
Mom put this lid over a glass bowl and nuked the shit out of that rice for 20 minutes. I'm pretty sure there was water in there.
It was effortless and perfect.
These are easy to clean, amazingly reusable, wonderful in place of plastic wrap over a bowl and all kinds of great as a frisbee.
Smoking my dinner is the latest in slow 'n low cooking for me.
My brother, the actual bonafide chef in the family, got me addicted to smoking meat. While I've long been an enthusiast of sous-vide cooking, Brother Ben swears by his offset smoker. After visiting with his family for a bit, and eating a lot of barbeque, I was sold.
Smoking uses the same principles as sous-vide and also imparts a smokey flavor to your food. Thick, tangy and overpowering smoke, or just very delicate -- the choice is yours, sort of. Rather than immersing your food in a temperature monitored water bath, ala sous vide, smoking surrounds the food in warm smoke. You can find temperate controlled systems to make it a lot easier but that removes the fun of playing with fire for hours and hours.
Sous vide is easy, however, you plug in a circulator, put your meat in a plastic bag and away you go. Can smoking meat be as easy? After eating a few delicious meals of smoked salmon, turkey, pork and beef at my brother's, I wanted to spend my long days hanging around a campsite, living la vida Vanagon, smoking meat.
Offset, upright, pellet, gas, electric? What kind of smoker was the right one for me? My brother and I started watching lots of YouTube videos and it looked like a 'bullet smoker' also known as a 'water smoker' was the right way to go, for me. Bullet smokers have a fire right at the bottom, a water bath in the middle and a smoke/cooking chamber up top. Read the rest
The classic pressure cooker was the instant pot before there was an instant pot.
Want to turn shoe-leather style brisket into a wonderful pulled-beef sandwich filling in 25 minutes? Get out the pressure cooker. Simply throw food in the pot, make sure you've got a good seal, and let it cook.
This pressure cooker easily stores with your pots and pans. It is simple to clean, easy to use and I haven't found anything that makes me wish for an instant pot.
A pressure cooker has been a fantastic addition to my car camping kit.