Over the hills and far away.
Apr 06 2009
A famous chef demonstrates how to create “sublime scrambled eggs”, which are described as “perfect”: I haven’t tried cooking them like that yet, but it doesn’t appeal to me: I like my scrambled eggs dry, not wet, which they emphasize. I beat a couple eggs in a bowl, throw some Tabasco sauce in if I’m [...]
Dec 03 2007
I just read that James Barber died. He was the host of a cooking show called The Urban Peasant. I learned to cook by watching his show. It’s one of the few good things I ever got from watching TV. I watched more than a few episodes where he was in the middle of making [...]
Oct 31 2007
I have no idea what a “Gucci” is, but the technique described in How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks works on the cheap steaks I’ve tried it with. Massively salt your steaks 15 min – 1 hour before grilling. That’s it. It should look like this (image from that website): Don’t [...]
May 30 2007
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the [...]
Jan 18 2006
Jody and Caitlyn decided to make cauliflower popcorn (6mins, 9mb) by roughly following this recipe. The result in the best episode of Sunday Morning Scoff ever. Jody had this to say about it: “It was a fun experiment. We’ll make another video someday, although I don’t know of what.” (Music by Greg Brown.) Update: I’ve [...]
Dec 26 2005
I’ve never been a fan of squash, but this stuff is fantastic. I love it. Can’t get your kids to eat their veggies? Serve them up some spaghetti squash, don’t tell them it’s not spaghetti, and then watch them eat it up. All you do is cut the spaghetti squash in half (which is the [...]
Sep 14 2005
My parents always used to poach an egg using a metal contraption that sat on top of a boiling pot of water. You’d break an egg in shallow metal bowls that sat in the contraption and you’d steam the egg. After I started to take an interest in cooking I was surprised to learn that [...]
Aug 30 2004
Anyone who enjoys cooking should have a cast-iron frying pan. Why? Hell, why not? They have a non-stick surface if you season them correctly (i.e. coat with peanut or other vegetable oil that has high burning tolerance, bake in oven at 350 degrees for an hour. You only need to do this once during the [...]