Entries tagged with 'cooking'
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Food blogger
cia_ (
Writing With My Mouth Full) and egg expert
George Weld (Egg, in Brooklyn) show you how to
make a rolled omelet perfectly. With tips and tricks.
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Elise Bauer of Simply Recipes just emailed: I thought you might want to see this video on preparing (skinning) a rabbit to cook, by an American working in a 3-star restaurant in Paris. The idea of knowing where your food comes from has been a huge topic in the last year, and if you're a fan of wild hare, this video will certainly leave you with no illusions. Past the jump, the footage. Not for the faint of heart. Proceed with caution....
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Cathy Erway on the allure of cooking together: ... we can hopefully relate to the experience of getting much closer to someone through the uniquely messy experience of cooking together. Would Annie Hall really have been the 31st greatest American film ever made without that scene in which Annie and Alvy chase evasive lobsters around her apartment floor with the pots all bubbling? Surely it would have slipped out of the top 50....
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Julia Child once said, "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one," but in today's New York Times Julia Moskin says cheap wine works just fine. She did a blind taste test of three risottos, each made with a different red wine. The most expensive was a $70 Barolo, the cheapest was a Charles Shaw cabernet sauvignon Trader Joe's shoppers know as Two-Buck Chuck. Barolo is "made entirely from the nebbiolo grape, is a legendary Italian wine; by law, it must be aged for at least three years to soften its aggressive tannins and to...
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Last week I wrote about cooking with beer, so today it seems only fair to point to Josh Rubin of the Toronto Star on pairing food with beer with Brooklyn Brewery brewmaster Garrett Oliver, who "enjoys going toe-to-toe with sommeliers when it comes to food pairings. Cheese is a favourite tool for his battles, but he has also used stews, cassoulet, seafood and dessert."I've had some Iron Chef-style events where I'll be matching foods with beer, and the sommelier will be matching the same foods with wine," says Oliver. "But beer against wine is like fighting someone with one hand tied behind their back. I haven't lost yet, and the people in the audience doing the judging are usually...
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Mary Vuong of the Houston Chronicle talks to chefs and brewers about how cooking with beer can enhance the flavor of food. But if beer is so great to cook with or in food pairings, why does everyone always choose wine? "Marketing, Wagner replies. "Beer historically has done a lousy job" of selling itself as a serious beverage. People associate it with hot dogs, pizza, buffalo wings, bikini-clad women, juvenile humor, sporting events — nothing that suggests you stop and appreciate the drink."...
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When there is a warm day in March, spring recipes begin to seem practical.
Asparagus, spring’s tender manifestation, has indeed been showing up in produce markets—not gray and woody, but green and flexible.
The Paupered Chef provides a quick and easy recipe for this early-bird vegetable.
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"While fish consumption has climbed steadily since 1970, rising by more than one-third, averages are still low enough to conclude that some Americans (maybe many) don't eat fish at all, or rarely. And those who do more often leave the cooking to others, since surveys show that fish is savored in restaurants twice as often as it is served at home." Most of us are apparently too scared to prepare fish ourselves since we don't understand how to do it, so the Philadelphia Inquirer's Marilynn Marter talked to chefs Guillermo Pernot and Anthony Goodwin and came up with thirteen key points to choosing and cooking fish right, like cooking to what traditional instructions consider slightly underdone ("less dry and...
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I've kind of gained a reputation in my circle of friends as someone who can't cook, which I feel is unfair—it's not that I can't do it, just that most of the time I don't think it's the effort because buying ingredients for just one person is expensive and anyway there are so many great and affordable places to eat within a five block radius of my apartment. And, you know, washing dishes really sucks. At least I know I'm not alone; Emily Shartin of the Boston Globe, has a piece today on singling out meals to cook for just one: Take-out meals, microwave dinners, and prepared foods are readily available these days, so cooking a homemade meal for one...
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There's some indescribable satisfaction in knowing that the best appetizer recipe I own consists of one packet of Lipton onion soup mix, one can of Campbell's cream of mushroom soup, and one chicken-flavored bouillon cube. And this recipe, one that's totally unnatural, is the one that I'm asked to share the most, out of all the expensive, time-consuming, silly little dishes I have served.
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