Archive for August, 2006

Teriyaki sauce is great for barbecuing; like tomato-based barbecuse sauces, it can be used as both a marinade and a sauce for brushing on (a glaze). And the best stuff does not come from the bottle: you can make your own Teriyaki sauce at home, and it will be cheaper, fresher, and better tasting... »

This is one of the tough questions of all time: how do you make your bacon crispy? Despite not being suitable for either vegetarian or Kosher diets, bacon remains one of the most popular foods on the planet. Nearly every Western culture has its own version of it, from various cuts of pork, and with... »

I use a lot of mixed spices when I cook, such as Italian spice mix or Herbes de Provence, but ALWAYS make my own chili powder. Not only do I use it in chili, but it also comes in handy as a dry rub for barbecue roasts and for sloppy joe or burrito seasoning. There... »

Yes, it’s true! You can cook an entire meal without the use of pots or pans! What’s more, you can cook individual meals customized to each personyou are feeding! I find that this works well with kids, and it allows them to pick and choose the kinds of things that they like to eat.... »

Mashed potatoes to me are the greatest of all comfort foods. I think this goes back to childhood, when we have such unrefined pallettes and not many teeth so that mashed potatoes, with their soft texture and mild taste become a favorite. Of course, it is the ultimate food to play with, too! You can... »

I have found that nothing turns a simple dish into something sophisticated more easily than herb butter. It is so easy to make, and has so many variations — as well as so many uses – that it is an absolute must in the repertoire of any cook worth his or her salt. To start, it should... »

It’s true! And some of them even make it, and that’s what I am going to talk about today. In my opinion, quiche got a really bad rap when that book came out. I know it was tongue-in-cheek, but ever since then you rarely see it on restaurant menus. Maybe because its soft texture does... »

I made a pot roast last night using the method described in my Pot Roast Extraordinaire post, with which I was well pleased. It was a beef roast, and I used a quart of beef stock, without red wine. In the liquid, along with the beef, I had onions, carrots, and various spices, including... »

By request of Messy Mikey, I am presenting to you today a method of roasting on the Barbecue that will make use of three separate techniques for maximizing your roast’s flavor. As with my post on Pot Roast Extraordinaire, this will require the selection of a lower-grade cut of meat, such as a shoulder... »

French Onion Soup is a classic recipe that is sure to impress not only your guests, but yourself as well. It is one of the greatest contributions to modern culture that Fench Cooking has given us, and that is saying a lot! Rich and flavorful, it is satifying enough to be a meal unto... »