Drew Kime, Author at How To Cook Like Your Grandmother

How To Make Asiago Cheddar Rolls

February 23, 2010 (Updated March 24, 2014) by Drew Kime

There aren't many complex activities humans have been doing for longer than they've been making bread. But since the invention of sliced bread, most of us have gotten out of the habit. It's so bad that when I asked people who took my introductory cooking class -- you can still sign up using the form on the right side of the blog, by the way -- when I asked them what they wanted to know more about, making yeast breads was in the top three along with canning and knife skills. I didn't have … [Read more...]

Are you hungry? Are you sure?

February 19, 2010 (Updated March 28, 2014) by Drew Kime

Uncategorized diet, Undieting

When is the last time you were hungry? Most of us in the U.S. today have food around us all the time. We eat because it's time, because we're anxious, sometimes just because we've got nothing better to do. Do you even remember what hungry feels like? … [Read more...]

How To Make Sloppy Giuseppe

February 18, 2010 (Updated March 23, 2014) by Drew Kime

Dinner, Pork Italian, recipe card, Undieting

Sloppy Joe is is a classic what's-in-the-fridge kind of meal. "Let's see ... I've got ground beef, onion, green pepper, and some leftover tomato sauce. I know! I'll throw it all together, add some spices, heat it up and put it on white bread." You do realize that's mostly what's in those cans of Manwich, right? Well, that and a bunch of corn syrup. And guar gum to thicken it up because it's mostly water. So I got to thinking: How would this come out if I were looking in someone else's fridge, … [Read more...]

The difference between green garlic and green onions

February 17, 2010 (Updated March 28, 2014) by Drew Kime

Herbs / Spices, Technique Garlic, Undieting

Darya over at Summer Tomato is starting to see green garlic showing up at her local farmers market. She's in San Francisco, so her season is a bit ahead of mine, but that means it's getting near time to start thinking about fresh produce. This week she put up a great example of how to tell the difference between green garlic and green onions, as well as a few suggestions for where and how to use the garlic. If you live anywhere colder than San Francisco, you should keep an eye on Darya's … [Read more...]

How To Make Fast Rising Bread

February 16, 2010 (Updated March 23, 2014) by Drew Kime

Bread recipe card

I knew I was only going to have a couple of hours to make dinner, so I wanted to try a single-rise bread. Something I could do start-to-finish in about two hours instead of the usual three or four. I went looking for recipes and came across this page of general tips for making bread. Lots of good stuff there, but one thing I halfway disagree with. Each rise you give bread dough increases the flavor. So let it rise, punch it down, let it rise again, and you'll have more flavor than in a single … [Read more...]