Monthly Archives: February 2010

Grapefruits and Knives

By Michael Ruhlman | Published: February 25, 2010

Segmenting grapefruits this morning I thought, I should write something, but then I realized I already did! Almost to the day one year ago. It's time to look for good deals on excellent grapefruit. Learn to segment them. (Here's Michael Symon's demo.) Segmenting grapefruit also reminds me: One of the easiest ways to improve your cooking and make cooking easier is simply to get your knives sharpened. Are you the partner of someone who likes to cook? Help them out, get their knives sharpened for them. Nothing says I love you ... like a really sharp knife.

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McGee on Bread Dough and Water

By Michael Ruhlman | Published: February 24, 2010

Interesting NYTimes story by Harold McGee on bread, water, and kneading. I still don't know why people fixate on the kneading part or "no-knead" bread. Kneading dough is part of the fun as far as I'm concerned.

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How To Make Grits
(Sauteed Grits with Sausage and Poached Egg)

By Michael Ruhlman | Published: February 24, 2010

Sauteed grits with poached egg and sausage, photo by Donna

Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits.  I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in Charleston, and I made shrimp and grits for Donna, a late dinner after seeing the amazing Jeff Bridges performance in Crazy Heart. I’d made extra grits so in cleaning up after dinner, I poured the leftovers into a springform pan and refrigerated them.  By morning they were solid and sliceable. Donna happened to be setting up to shoot wine braised short ribs and semolina egg noodles.  I happened to be hungry.  I also happened to have some duck sausage and chicken sausage ...

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Salt Research Nonconclusive

By Michael Ruhlman | Published: February 23, 2010

As readers here know, I'm a salt advocate, if only because I believe America is hoodwinked into fearing all kinds of natural foods for no good reason. I admit my pleas to have you salt your food as you wish so long as you avoid processed and fast food are based on nothing more than common sense, intuition and personal experience. I don't do randomized clinical trials. Here, doing something that traditional journalism is so good at, a NYTimes article by John Tierney shows that there is no evidence to say lowering salt in our diet, helps us or hurts us. It might even make us fatter! Again, eat natural foods that you cook yourself and stop listening to the agenda-pushing health police.  See also my recent salt rant.

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Life is a work in progress

By Michael Ruhlman | Published: February 22, 2010

Like this blog.  I forgot to put a contact page in!  Also need to figure out what else to put in these columns.  What would be helpful to people.  Recipes? Links?

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