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
Tater tots might as well their own food group. I have mastered the art of simple, no mess, delicious tater tots. I use an air fryer. Also, my simple seasoning combination will make the most delicious tater tots you've ever had from a bag. Read the rest
A little birdie sent me this photo and said I couldn't reveal its source. It's the recipe** for the new Crystal Ball Frappuccino drink, which debuts in Starbucks shops March 22.
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We see some deliciousness in your future 🧞♀️ #starbucks #crystalballfrappuccino #lynbrook
A post shared by Lynbrook Starbucks (@lynbrook_starbucks) on Mar 19, 2018 at 11:33am PDT
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Coming this Thursday... 🔮
A post shared by Florence Alabama | Starbucks (@florence_alabama_starbucks) on Mar 19, 2018 at 5:04am PDT
**Well, most of it. You'll need an actual crystal ball to fill in the details on the rest of the page.
Thanks, little birdie! Read the rest
In some parts of America's hinterlands, older folks call green peppers "mangoes." Turns out it goes back to a recipe substitution from the 1700s. Read the rest
Ever thought to make chewing gum at home? Neither had I. Well, not until I saw this tutorial by gum chef (I made this title up) Clifford Endo. In it, he shares his recipe for making artisanal chewing gum in the microwave.
He writes:
Chewing gum is cheap, I get that. So why make it yourself? I get that, too. But think of all the possibilities that come with creating your own flavors: lemongrass, basil, lemon, and yes, bitters. Even reducing port or cocktails down to a syrup could be full-on cocktail flavored gum: This is just the base, the ideas are endless.
The process seems straightforward enough and I like that you can flavor the gum most anyway you desire.
I would think you could even try to make one that tastes like a three-course meal. But, you know, just be careful...
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Though this brightly colored smoothie looks like the infamous Starbucks treat, it surprisingly contains no artificial ingredients. Read the rest
Recreate a childhood treat without all the preservatives. Read the rest
A simple but elegant dessert inspired by the new Beauty and the Beast movie. Read the rest
Russian architecture student Marie Troïtskaia makes astonishing cakes with mirror glaze in her spare time. Her training is evident in the design concepts.
Bonus video: how to make one for Valentine's Day.
Many more on Marie's website.
• Marie Oiseau Portfolio: Cakes (via Instagram) Read the rest
From Jonathan Marcus's YouTube:
water... frozen reverse spherification (calcium alginate membrane)... flour... egg... panko... 375ºF peanut oil
A dozen of these were prepared for and given away at the Stupid Shit No One Needs and Terrible Ideas Hackathon 2.0 ...
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The severed, animated, flopping zombie appendage is a staple of horror films, and these zombie-mouth cupcakes look like someone has decorated an amuse-bouche with a bouche coupé. Read the rest
Yes, chocolate and croissant. Read the rest
Bone broth is hot. I love it for making my mediocre cooking taste more complex and accomplished. Others love it for its nutritional value.
San Diego-based Bare Bones Broth company makes some of the best bone broth I've tasted. One of their co-founders, Ryan, was nice enough to share a sexy chicken and sauce recipe with me: Read the rest
This book is as much an adventure as it is a collection of recipes.
It's basically a veggie quiche with a kamut pizza-dough lid that's been shaped into the iconic "ship that made the Kessel Run in less than twelve parsecs" that "may not look like much but has it where it counts." Read the rest
In his never-ending quest to legitimize cookies as a breakfast food, Matt Maranian has reimagined the dough from a gluten-free chocolate chip cookie recipe into a nutritious breakfast biscuit.
