I am a better cook than my sister. I have better technique, a surer sense of the chemistry of food, a much better grasp of ingredients, and I am a man, and everyone knows that men make better cooks. Did I mention that I am a better cook than my sister? So how could she […]
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An eight-pound lobster, boiled for 18 minutes, and then iced for about an hour. I had to use my old framing hammer to crack the claws. The legs were enough for a thirteen-year-old’s dinner! No butter, no mayonnaise, just a little fresh cocktail sauce for one of our guests. The meat was incredibly sweet and […]
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Years ago the only chefs on TV were people like Julia Child, James Beard, and a few other professional chefs. Nowadays of course, there are what seem to be hundreds of people, cooking sometimes nasty looking stuff, on dozens of networks. There is even a network devoted entirely to food. But the problem is that […]
Filed under: Cooking, General | 6 Comments »
I have worked on my barbecue dry-rub recipe for several years, and finally arrived at a mixture of the usual suspects (sugar, paprika, cayenne, and uh, some other stuff) that was pleasing to my palate and that of most of my guests. So what did I do? Screwed around with it! Pretty clever, huh? I […]
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If you don’t know what a slider is, please, just go away. This post is for real eaters, and besides, a life without sliders is a life not worth living.
Here is an interesting blog about…well, you’ll have to guess from the name. But the guy has obviously made a careful study of how to make […]
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Ah, diet food! Well, not actually low in calories, but it is a relatively light meal, at least in comparison to a large bone-in rib steak. I went to the store with the expectation of returning with some large chunk of gilled (no, I have never tried whale) pelagic predator, otherwise known as tuna or […]
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If the past several years of the pontifications of many food writers are to be believed, the best foods are also the leanest. And if you can’t get beautiful, uniform, pristine, fatless pork, you are in some way unworthy of being considered a real cook. But fat is flavor, and don’t let anyone tell you […]
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I bought this silly looking, and even sillier named, kitchen gadget because I chop a lot of garlic and this seemed to be just the thing for the garlic junkie in me. It works pretty well, but I use it only when I need more than one clove. It’s easy to use, although I find […]
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As I may have mentioned, I like steak. And pulled pork. And sausage. And roasted beef marrow. And cheese. And butter. Oh, I’ll admit it; I like fat. But as many of us must eventually admit, my waistline and coronary arteries are less enamored than my taste buds of those luscious lipids. Besides, there are […]
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I am a fan of big, bold flavors in my food and grand gestures in the kitchen to match. A blazing hot pan, a 3-inch ribeye, big lobsters, 500-degree ovens, triple-cream cheeses…I could go on and on. There is something exciting about seeing a huge hunk of meat, not too many cuts removed from primal, […]
Filed under: Cooking | 3 Comments »
