How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Last year, Winnie discovered a Mulberry tree down on the beach. This year, we noticed there's one down on Lakeshore Blvd., where we take Bean for her walks. So we grabbed Katie, one of the new neighbors, and hopped on our bikes. … [Read more...]
Fresh pineapple is great on its own. Sometimes, though, you don't want that bright, crisp flavor, but instead want something more mellow. Grilling pineapple makes it taste richer and more complex without actually adding anything except a little sugar. … [Read more...]
Brad at GrillGrate sent me a set of their grill toppers to try out. I've already tried a few different products and mostly been disappointed: The cast iron turned into a solid lump of rust, even though I was being pretty careful; the non-stick stuck hard the first time I used it and the surface peeled when I tried to clean it; the disposable aluminum ones stuck to the food even though I brushed them with bacon fat. The only thing that I've been happy with is my stainless steel grill topper. A … [Read more...]
This banana bread recipe is another one from the 1949 Ohio State Grange Cook Book. Like the others we've tried, this is much less sweet than other recipes I've tried, and I like it that way. You can add chocolate chips (like we did) or frosting and it won't become overly sweet. … [Read more...]
After making the Carolina style pulled pork, I decided to try the same technique on some spareribs. Did it work? Let me put it this way: I did two slabs with the long, slow braising, then two days later did another slab with my normal technique. Bad idea. Normally the whole family loves my ribs. After doing them the new way? The old-style ribs were a disappointment. Still tasty, but the fall-off-the-bone tenderness of this new method just can't be beat. … [Read more...]
