As the holidays wind down and before we look forward toward 2014, I’m looking back on a few of the more popular posts of the year. One of the most trafficked was inspire by a report, picked up at face value by all the media it seems, that urged people not to wash their chicken because it sprayed bacteria all over the place. The ever sensible and funny Alton Brown, tweeted a post-it commentary that inspired this: Bacteria! RUN AWAY! RUN AWAY! America’s ridiculous and idiotic fear of bacteria. Of course, we all want to be happy and healthy. Here’s my advice: Cook Your Own Food. Eat What You Want. (Think for Yourself.) The irony of it is that I don’t think you should follow it, as I explain in the post. And more ranting on the general Read On »
Posts Categorized: blog
Here is an interesting recipe for a unpotpie pie, via White on Rice Couple.
Just good to have a set of extra uses for pumpkin puree this season, vis Brown Eyed Baker.
To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we’d eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because. In October, Brian Polcyn and I will be traveling to Ingrid’s territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid’s Island Culinary & Ecological Center. Can’t wait! If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it. If you liked this post, read: My past post on Read On »
Stay at Stove Dad shares a dead easy recipe for fast pasta sauce.