This recipe is ridiculously simple, as long as you're already keeping your bacon grease. Oh, wait, bacon fat. Whatever. Say it with me, kids: "Everything's Better With Bacon!" … [Read more...]
All-time Favorites
Jerky.com Buffalo Jerky
June 2, 2009 (Updated January 30, 2015) by
Jerky ain't pretty. Okay, the pineapple jerky I showed you a couple of weeks ago looked pretty cool. But usually it looks more like shoe leather. But jerky isn't about looks. It's ... No, you know what? If you don't already know why you love jerky, I'm not going to try to convince you. As soon as you saw the headline on this post and saw that picture, you either said, "Eww, why would anyone eat that?" or, "Yumm! Where can I get some?" Read on, and I'll tell you. … [Read more...]
Would You Eat This?
June 2, 2009 (Updated March 20, 2014) by
No, that's not a mosquito. It's a midge -- CHAOBORUS Spp. Unlike mosquitoes they don't bite people. And believe it or not, people eat them. I saw this on a nature program several decades ago. One line I remember quite distinctly was a local saying that it wasn't just about having a convenient source of food. It was their way of showing dominance over this plague that caused them so much grief each year: "They may annoy us, but we eat them." There's a reason I bring this up now. … [Read more...]
How To Grill London Broil
May 28, 2009 (Updated March 23, 2014) by
London Broil didn't come from London. You probably wouldn't find it there. And in fact it doesn't really refer to a specific cut of meat, but to a technique for cooking ordinarily tough cuts: Top Round Steak, Chuck Shoulder Steak, Flank Steak, Sirloin Tip, etc. So the term "London Broil" should be used like "pot roast" -- a technique, not a cut. But if you're in the U.S., you'll probably see plenty of "London Broil" in the meat counter or at the butcher's. Whichever cut it actually is, here's … [Read more...]
How To Toast Pecans
May 11, 2009 (Updated March 23, 2014) by
This technique works for most types of raw nuts: pecans, walnuts, almonds, etc. It intensifies the flavor of the nuts and makes them a bit crunchier. Perfect for salad toppings and baking into breads. This is just one method, I'll describe a few others below. … [Read more...]
