Chocolate Frosting Recipe #1

April 27, 2010 (Updated December 3, 2016) by
Dessert ,

My wife found me a new stack of old recipe books a few weeks ago. She's been going through them looking for ideas, and the first one she came up with is out of the Ohio State Grange Cook Book, Eleventh Edition, 1949. I like all the oddball recipes she's finding. But what really tickles my funny bone is every ten minutes or so when she asks, "What the hell is a quick oven? And 'Bake in two layers' ... at what temperature and for how long?!" Welcome to my world, sweetie! :-D So … [Read more...]

Review: Food, Inc.

April 26, 2010 (Updated March 20, 2014) by
Review

Documentary filmmakers have lots of options in how to approach a subject. You can turn yourself into an example of the subject and capture your own reaction, like Morgan Spurlock in Super Size Me. You can interview lots of different people and show the story in their words, like Ian Cheney and Curt Ellis in King Corn. You can ask the "bad guys" on camera to explain themselves, like Michael Moore in ... oh heck, you've heard of Michael Moore, you know what he's done. In Food, Inc., … [Read more...]

How To Make Crêpes — Part 2

April 22, 2010 (Updated March 24, 2014) by
Breakfast, Dessert, Technique

Crêpes can be eaten on their own, but nobody does that. They always have some kind of topping on them, or filling in them. What lots of people don't know is that they work just as well with savory fillings as with sweet and fruity ones. … [Read more...]

Slow Cooker Tips

April 21, 2010 (Updated March 20, 2014) by
Technique ,

I'm  a fan of slow cookers, but lots of people have trouble with them. There's a good reason, which most people don't know: Slow cookers today aren't nearly as slow as they used to be. Rather than risk lawsuits from people undercooking their chicken, the manufacturers have been raising the temperatures of their cookers for years. The Low setting on many new cookers will cook faster than the High setting on some older ones. So if you've got a recipe your grandmother wrote based on her slow … [Read more...]

How To Make Crêpes

April 20, 2010 (Updated March 20, 2014) by
Breakfast, Dessert, Technique

Crêpes are one of the simplest pastries you can make quickly for breakfast. Four ingredients (plus water) that you can put together in any order and be ready to cook in about 2 minutes. And half that is melting the butter. You'd think they'd show up on the menu more often, except that the technique can be a little tricky. No, that's not right. It's not the technique so much as the hardware. You need a really good pan to cook them in: heavy bottom (cast iron is best), non-stick (well-seasoned … [Read more...]

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