How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
I got a new toy The fine folks at Lamson & Goodnow sent me a review sample of their walnut handle chef knife, but unfortunately I didn't get it until late yesterday, after I had already made dinner. This matters because everything I show on this site was made for us to eat. I don't make it just for the pictures. Before I even get to practical issues, I absolutely love that this looks like something out of Star Trek. … [Read more...]
Some people don't eat meat. They all have their own reasons, and I'm not here to talk about those today. What I want to talk about is the fake meat some of them eat instead. Before even looking to closely at the substitutions, I think it's a bad idea on principle. They came up with margarine instead of butter ... how's that working out? If I want butter I'm going to eat butter. If I get it into my head that I'm eating too much butter* I'll eat something else instead of butter. But it won't be … [Read more...]
This one's pretty straightforward. … [Read more...]
This is Part 2 of a 4-part series on Larry's Jalapeño Cheese Bread. Act I — The Jalapeño ¡Ay, caramba! ¡Ariba, ariba, andalay! You can get these in cans, but I like the food grade plastic bottles. Just dump the pequeñas jalapeños nacho in a strainer and wash them. ¡Caliente Caliente! Hot, hot! One or two jalapeños aren't too bad, but in large groups jalapeños can be dangerous. Seriously consider latex gloves. Under no circumstances rub your eyes! ¡Santo Toledo! … [Read more...]
My new hero is Mark Schatzker, "a man whose love of steak began at the age of six, under the tutelage of his father, and who just spent nearly three years traveling the world in search of the world’s finest meat." Three years. To find a good steak. Rock on, dude. Go check out this interview at The Globe and Mail. Then get on over to Alderspring Ranch, the place with Schatzker's favorite. The ribeye is over $40 per pound -- [cue Joey Lawrence voice] Whoah! -- but the London Broil is $10 / … [Read more...]
