Category Archives: Cooking

Five Things to Eat Before You Die

While the title of this post has a bit of a macabre sound to it, there is nothing ominous about the Foodblogger’s Guide to the Globe. FBGttG* is a meme (short for “internet phenomenon”) that was started by The Traveler’s Lunchbox and is traveling around the world via various food blogs. I was tagged to come up with my own list of five things to ... Read More »

How to make a great hamburger

How to make a great hamburger

When I’ve written about making hamburger buns (and hot dog buns)in the past, I generally left out any sort of instructions for making the filling. Basic hamburgers are made with ground beef, which is seasoned and grilled over a relatively high heat, leaving a juicy inside and a patty with very slightly crisp edges. The timing for grilling hamburgers varies so widely that I won’t ... Read More »

Grilled Pizza

Given the heat wave that some of us are experiencing now that summer is upon us, outdoor cooking is looking much more appealing than it usually does. It’s only logical: to avoid heating up your kitchen by cooking indoors, you just stand in front of a 500 degree grill outside where it’s already hot. Plus, I don’t really want to turn on my oven and ... Read More »

How to Beat Egg Whites

Egg whites, beaten

I have decided that we need to talk about egg whites. Their chief purpose, in baking, is to lend structure to baked goods. They also add liquid to a recipe, but I’m not going to deal with that right now. Because of the unique properties of egg whites, they alone can be used to leaven things like cakes without the aid of yeast or chemical ... Read More »

Blogging-inspired Mother’s Day dinner

Everyone knows that you are, if possible, obliged to provide some sort of meal for you mom on mother’s day. Flowers are an acceptable substitute, but taking her out to brunch or cooking her dinner is ideal. This, apparently, is supposed to compensate/show appreciation for all those years that she slaved over a hot stove cooking meals that you may or may not have appreciated ... Read More »

Kurobuta pork

That is a mighty fine pork loin. This week at Trader Joe’s, I spotted a Snake River Farms Kurobuta pork loin. I knew that this was supposed to be some of the finest pork there is. It’s cut from Japanese Berkshire black hogs and, according to the producer, is celebrated for it’s moistness, tenderness and pork flavor (read: lots of marbled fat). Actually, I didn’t ... Read More »

Sunday Brunch: Sourdough Waffles

I know that I have posted about making waffles before, but I think that I finally have the waffle bases covered. Not to say that I won’t be making more waffles, but I will speculate that unless I have a startling waffle revelation – which isn’t impossible – I will probably stick to these recipes for plain, buttermilk and soudough waffles. dskbook recommended to me ... Read More »

Gifts and Good Advice

I like baking for other people for a variety of reasons. Namely, I like baking and, generally, people enjoy eating what I make. This means that occasionally I will buy odd containers and plates that can be given away or used to store/carry baked goods. I picked up the neat paper loaf pans shown above at Sur La Table around the holidays, optimistically thinking that ... Read More »

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