Recommended Food Blogs
Top Food Blogs
 Cooking For Engineers
Exerpt
Basic principles
The purpose of cookware is to impart energy to ingredients. In America, the energy comes mainly in two forms: burning natural gas or propane gas and electrical resistivity. In both methods, the source of the heat is not uniformly spread over the pan. In a gas stove, the gas come out at regular intervals and forms a ring of individual flames. The heating elements of an electric range are designed to cover as much area as possible, but still have patterns (usually spirals) where there is no heat. Because the heat is not applied evenly, the cook must be aware of this and either compensate with cooking technique or through cookware.
Men In Aprons
Exerpt
I wish I had pictures of these tenderloins that I smoked on Friday. Unfortunately, my in laws are like the wolves coming after the pig pen and I was unable to power up the camera before the pork was gone.
You know, I think that pork tenderloin and turkey breast are the most often overlooked items on most BBQ restuarants menus. For instance, there is a really great chain of BBQ joints here in central Texas called "Rudy's Country Store and BBQ." They make some of the best smoked tenderloin I've ever had. But the general public is too consumed with brisket and sausage to care about the lowly tenderloin. If you have the means, I highly recommend smoking one of your own. It only takes about 3 hours and only requires a simple peppery rub.
Coconut and Lime
Exerpt
Bar cookies have been popular since the 1930s but it wasn't until the 1963 publication of the Betty Crocker Cooky Book that lemon bars became popular. While this isn't the recipe that was published in that book, it is similar in spirit. There are a little more tart than the super sweet originals (which only called for 2 tablespoons of lemon juice!) and instead of crushed Nilla wafers or shortbread crust, I used crushed homemade lemon-ginger cookies which added an extra layer of flavor. Matt loved them and they were a perfect addition.
Mom's Best Recipes
Exerpt
In a bowl add grated zucchini, bread crumbs, mayo, seafood seasoning, beaten eggs, Worcestershire sauce--mix with your hands until well mixed. Form the mixture into flat cakes (as small or large as you like). Place 1" canola oil in frying pan over medium low heat--fry patties until browned, then flip and brown the other sides. Drain them on paper towels before serving.
Off The Broiler
Exerpt
Conch Salad was one of my most favorite things to eat during our trip to Grand Bahama. I shot the above video while visiting Big Daddy Brown’s Conch Stand in the Port Lucaya Marketplace, as well as at Barbara Walker’s Conch Stand in the Freeport Vendor Market.
The Expatriate's Kitchen
There are still some good things about Food Network, like Alton Brown. I will be the first to admit that I watched a lot more of it back in the days when it had shows like Molto Mario, and more Jamie Oliver. Less reality TV-esque crap.
Pinch My Salt
Exerpt
Thanks to everyone who contributed ideas for naming these cookies! Wow, what a turnout! I never thought I would be able to choose between all the great submissions, but I finally decided on a name that is simple, catchy, and to the point: Dark Chocolate Cherry Chews. Thanks to E’Beth Garren for the winning submission! I’ll be sending out a surprise gift, as promised.
101 Cookbooks
Exerpt
Ginger cookies. Little cookies spiked with lemon and three kinds of ginger. I can't get enough of them. Cracked and sugar-crusted on the outside, dense and moist within, these chewy, tender ginger gems invigorate the senses with every bite. Helped, no doubt, by the lively combination of freshly grated ginger, powdered ginger, AND minced crystallized ginger. Texturally they are far from being ginger snaps, but calling them ginger puffs wouldn't accurately describe them either - they maintain a certain heft that belies their tiny size. They pair nicely with cold, blustery and/or snowy afternoons.
Serious Eats
Exerpt
Although I take to the flames all year round, I'm an admitted wuss to the cold, and once January rears its ugly head, I find myself opting for the warm comforts of the indoors rather then manning the grill in the arctic ice land that lays outside. Staying in is no excuse to stop grilling though, and I've found many grilling recipes can easily be adapted for indoor cooking, given the proper equipment.
Other Links
SynDirectory |
