Blog - Page 25 of 125 - How To Cook Like Your Grandmother

How To Make Potted Chicken with Chicken Stock

October 12, 2010 (Updated March 20, 2014) by Drew Kime

Dinner, Fowl Dutch Oven, recipe card, Undieting

This is a variation on the potted chicken with tomatoes that I did for the Aetna Healthy Food Fight. Actually, I should call the tomato recipe the variation, since other versions are much more like this one. For instance Susan at "Cooking to Save" has this version, that starts out almost exactly like mine. Then there's this one at DVO, which uses the whole chicken like in my previous version. (Though roasting it first before adding to the Dutch oven seems like just a way to dirty another … [Read more...]

The Butcher is Retired … Long Live the Butcher

October 11, 2010 (Updated March 20, 2014) by Drew Kime

Uncategorized butcher

I've written about Larry, my local butcher, lots of times. Like the time I was making beef stroganoff: Larry cut the meat for me before bringing it out, and I almost asked for a different cut so I could show people how to do it. Then I realized, "Hey wait, this is why people go to butchers instead of the grocery store. That's what I should be telling people. Patronize your local small business owner, and you'll get better service." Or the time he pointed me toward steak "for swissing" to use … [Read more...]

How To Make Banana Boat S’mores

October 8, 2010 (Updated March 20, 2014) by Drew Kime

Dessert camping, recipe card

I love a campfires. I love cooking things over a campfire. I might even eat one toasted marshmallow. But not a s'more. No, not because marshmallows are little puffs of artificial junk. (Which they are.) They're just too messy. Seriously, look at my picture on the right side of the blog. I have facial hair. Do you have any idea how annoying it is to spend a night with melted marshmallow goo all around your mouth. Ecch. But then, in one of the old cookbooks my wife found, there was this … [Read more...]

Vegetable Storage Tips: Root Cellars

October 6, 2010 (Updated March 20, 2014) by Drew Kime

Technique

Food safety guidelines in the U.S. tend to be very conservative. What I mean is that they're designed to make sure there is the least possible chance of food illness, even if it means completely destroying the taste and nutrition of the food. That's why most thanksgiving turkeys are dry. Same with pot roast ... pork loin ... lamb chops ... If you ask food scientists instead of policymakers, you'll find out what it really takes to store and prepare food safely. Or, if you don't want to spend … [Read more...]

Guacamole Recipe

October 5, 2010 (Updated April 16, 2014) by Drew Kime

Side Mexican, recipe card, Take-out replacement, Undieting

A couple of weeks ago I ran a video showing how to make guacamole. I just found these pictures that I forgot I took, and thought I should take the opportunity to list the ingredients for the recipe. … [Read more...]