How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Got cherries? Make cobbler. Got strawberries? Make cobbler. Got apples? Blueberries? Peaches? Cobbler, cobbler, cobbler. I guess what I'm saying here is ... man I like cobbler. It's even fun to say. Cobbler cobbler cobbler cobbler. Whoa, I'm sounding like a turkey in my head. Okay, here's the recipe. This works for whatever fruit you want. … [Read more...]
This post was supposed to be called How To Make Sausage, but I'm not really happy with it yet. It's good, but it's not right. If I had spent a half-hour working on this I wouldn't have been so disappointed. But I didn't spend a half-hour. I spent ... more. So if you've made sausage before and want to see a newbie mess it up, read on. (PS: My wife is making me point out that she liked it. She just needed to add salt. Apparently I didn't follow my own advice.) … [Read more...]
Ginger is a staple in Asian cuisine, and adds a nice touch to sauces and salsas. … [Read more...]
I love it when people don't know what they've got. Or at least they don't value it the same way I do. Take this little sauce pan for example. … [Read more...]
Why on earth would you make your own butter? The stuff at the grocery store is already made from nothing but cream, isn't it? Okay, and salt if you buy salted butter. But that's pretty good isn't it? Because this butter is better. You read that right: better than ordinary butter. Hard to believe, but there you have it. Okay, it's not so much better that I won't use store-bought butter in my cooking and baking. But when I want something to spread on crusty French bread, or on top of warm … [Read more...]
