Very quickly. Before it, and you, freeze.
Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie is the tater tot recipe book to rule them all. Read the rest
Given that I started a keto diet last weekend, I couldn;t have stumbled across this video at a worse time (farewell, carbs. I knew thee well.)
But just because I can only stare at this video longingly doesn't mean that you can't partake. Read the rest
I am a sucker for anything with Jeff Goldblum in it. That lovable weirdo schtick of his works for me (and, bonus, we learn he doesn't believe in astrology). Who makes a series about cooking if they can't cook? Jeff Goldblum does, of course. Here's the second episode of "Cooking with Jeff." Last time Jonathan Gold was his special mystery guest. This time it's Bryce Dallas Howard... who also doesn't cook. Read the rest
In this video, three reputable Italian chefs are subjected to severe moral injury by being forced to watch the top five 'how to cook carbonara' videos on YouTube. Their emotions range between outrage, disappointment, dour amusement and absolute horror in under 13 minutes. Be sure to turn subtitles on for this one before settling in.
The most interesting thing for me was how disappointed they were in the final video that they watched, which features Jamie Oliver showing off his carbonara chops. According to the chefs, they ain't great. Their chief complaint was that he failed to show the meat being properly sanitized before chopping it up and throwing it in a hot pan to fry. I'm sure the pig processing poop adds flavor, but Yuck.
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Perhaps mom still has a twinkle in her eye when she makes pancakes with that special ingredient, coyly hidden from you since early childhood, a ritual that speaks to a parent's enduring love, the small things that return us to the best moments of our youth and reify the bonds of family.
Perhaps dad still talks in hushed terms about the family ragu, passed down from generation to generation since the days of the old country, a secret to be earned, cementing centuries of careful experimentation in tomato and wine, drawing one's soul back into the collective warmth of an ethnic milieu often forgotten in the relentless yet blandly anglosaxon routines of American life.
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In response to our call, 174 readers wrote in with stories of plagiarized family recipes. Hailing from New York to Nicaragua, from Auckland, New Zealand, to Baghpat, India, they prove that this is a global phenomenon. The majority of readers described devastating discoveries: They found supposedly secret recipes in the pages of famous cookbooks, and heard confessions from parents whose legendary dessert recipes came from the side of Karo Syrup bottles.
Maximize flavor, minimize cleaning. Read the rest
Surprise! Making perfect blackened salmon is easy. Read the rest
Who can forget where their jaw was in mid-December when celebrity chef Mario Batali ended his sexual misconduct apology letter with a recipe for his "fan-favorite" Pizza Dough Cinnamon Rolls? Breezily contrite and self-promotional!
Well-known blogger, Geraldine DeRuiter, of The Everywhereist, decided to try her hand at the ill-timed recipe and found the results as gag-worthy as Batali's ham-handed apology. There are some hilarious lines in here. And the whole piece, intercut with DeRuiter's own harassment memories, is quite effectively snarky and intense.
The base of the rolls is pizza dough – Batali notes that you can either buy it, or use his recipe to make your own.
I make my own, because I’m a woman, and for us there are no fucking shortcuts. We spend 25 years working our asses off to be the most qualified Presidential candidate in U.S. history and we get beaten out by a sexual deviant who likely needs to call the front desk for help when he’s trying to order pornos in his hotel room.
Donald Trump is President, so I’m making the goddamn dough by scratch.
The pizza dough does not mix well with the sweetness. The icing is sickly sweet, the rolls themselves oddly savory. I was right about the texture – the dough is too tough. I hate them, but I keep eating them. Like I’m somehow destroying Batali’s shitty sexist horcrux in every bite.
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Because I’ve rolled them too tightly, the middle pops up and out of one of the rolls.
The $77 Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven is a clever design: it's a stovetop oven that has a large thermal mass (thanks to a cordierite pizza stone) and other good thermal properties, allowing it to hit 600F in 10 minutes of pre-heating on your gas burner; it gets top marks in Wired's pizza gadget guide, too. Read the rest