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Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I so covet my own copy of this book. My favorite Bittman tip is his recipe for savory egg custard. I always remember it when faced with 2 dozen fresh eggs in my fridge - an easy way to make them seem sophisticated.
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Recent Comments | Response to Comments
Dear AHT: Should I Make Burgers with My Elk Meat?
We eat a lot of ground elk on years that we're lucky enough to get one. We usually ask for beef fat to be mixed in, but if you forget, don't despair! Adding an egg yolk per pound with a bit of bread crumb, minced onion and minced garlic will rescue it. Plus be sure not to cook past medium.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I so covet my own copy of this book. My favorite Bittman tip is his recipe for savory egg custard. I always remember it when faced with 2 dozen fresh eggs in my fridge - an easy way to make them seem sophisticated.
Dear AHT: Should I Make Burgers with My Elk Meat?
Yes! Elk burgers are delicious! I found a great elk burger marinade on AmericanHunter.org if anyone wants to try it out: http://americanhunter.org/ArticlePage.aspx?cid=40&id=1699
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Thank you for participating, and congratulations to our winners:
meglo91, lilyk, booklover, yumsoup, pipasmom
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I bought this cookbook for my family secret santa pick, and I would love to have it for myself!
Dear AHT: Should I Make Burgers with My Elk Meat?
Stick a dab of butter in the middle of each patty.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
dropping frozen string bean cuts into hot olive oil and garlic. SOOOO Good. And instantaneously easy.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Using cheese rind to flavor my pastina soup. Love it for the taste and how frugal it is not to waste anything. Good cheese costs alot.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
We refer to his fish book a lot, but I loved the monk fish and mashed potatoes recipe he had in the times many months ago.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
No knead bread, but I like the one someone posted just ahead of mine, too - Salt is important. Don't be afraid of salt.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
His tip that wheat noodles and vermicelli can stand in fine for rice noodles when you don't have the latter. So freeing to hear.
God I love How to Cook Everything.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Salt is important. Don't be afraid of salt.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I love his quote, ‘The restaurant serves what they call “pasta with pesto,” but it really wasn’t. Here’s how you make it.’”
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I am also going to go with his brownie recipe. Simple and easy yet delicious. The perfect recipe for me.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like how everything seems simple and how I have most everything in stock. My ex hubby made great poached eggs. Its about the only thing I miss from those days. LOL. so I do love how Bittman poaches eggs. Now I can do it and have no bad memories.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
A quote from Bittman: (I have yet to find a way to make turkey breast meat what you’d call delicious. If for no other reason, it’s why God put mayonnaise on this earth.)
Thank you for the opportunity to participate in this giveaway! Happy Holidays to One and All!!!!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like Mark Bittman's tip that there's no need to marinate meat or fish for hours before grilling.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like that he gives you a cooking method...for radishes! I never knew radishes could be cooked and be good! Braise in butter and serve with bread, butter and salt. Who woulda thunk it?
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I always save the Parmesan rind for baked dishes.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like his tip on using water instead of store bought stock. garrettsambo@aol.com
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Water as a superior ingredient in it's own right as opposed to store bought stock.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
his baked eggs with tomato sauce! easiest brunch dish ever!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
no knead bread, of course...
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
The brownie recipe sounds great. Thanks for having the contest and Happy Holidays to all!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
There's a pasta dish he created with collard greens and sausage that I absolutely adore.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
It's got to be his simple approach to bread making. I'm not just talking his fab no knead recipe. It's the toss it in the food processor for a couple of seconds to take the dauntingness out of baking approach that I love!
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About lmccrae
Website: http://notsourbanhennery.com
Location: Arlington, WA
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Last bite on earth:
We eat a lot of ground elk on years that we're lucky enough to get one. We usually ask for beef fat to be mixed in, but if you forget, don't despair! Adding an egg yolk per pound with a bit of bread crumb, minced onion and minced garlic will rescue it. Plus be sure not to cook past medium.