Classic stock making has you using trim, bones. Classic brodo is made by simmering a whole chicken. I do both—using a colander strainer from IKEA to keep the chicken legs separate from the rest of the stock. When it is done (and ready to be picked off the bone) all I have to do is …
I remember back to high-school days when this salad was THE SHIT. We could eat half the bowl! These days the salad is a touch fancier, yet still sophisticated in its simplicity.
Means “to your taste.” Sometimes you’ll see my recipes have a “TT” written in the amount column. It stands for “To Taste.” It’s a fancy shorthand a chef (and cooks) uses to state that the amount in the recipe is not quantifiable, and is usually used for seasoning. An example is in a recipe for …
The sauerkraut I grew up eating, at least from what I could remember, was that cold stuff you ate out of a jar that had the “i” in the logo replaced with a pickle, or the Costco’s gourmet hot dog condiment station. Remember when that was a thing? I miss the Costco Polish sausage hot …
Ah, the lovely, BAF task of picking thyme. Deliciously boring, I tell you how I do it.
Here are a few of the family favorites, (will update with eventual links to come…) It’s weird, but when I think about cooking, it’s these dishes I come back to, and love. Mains Sausage peppers onions and mushrooms in tomatoes Italian sausages with polenta Risotto with mushrooms, Italian sausage Risotto with butternut squash, prosciutto, and …
Turns out that I needed help with my parenting. Hey, I’m one that can admit that I have faulted, made a mistake, or need improvement in areas. Admitting that is the first step to fixing it, I think.
Fuck otitis externa! Have you ever had an ear infection before? Do you know the feeling of a blunted torx wrench reaming slowly through your beleaguered ear drums? Pop! Pop! Crackle! Crackle! Fucking hurts like fun-fucking-crazy! Who the fuck invented that pain? What an asshole! Anyway, I got a new dehydrator last Christmas, and tentatively …
Otitus Thoughts #1: Pain, DIY Montréal Steak Spice Read More »
I’m sharing what I know, the way that I know how, and how I would like to teach you. I promise you that I’ll end up saying shit that ruffles some feathers.