Donna and I spent half the day yesterday shooting the promotional video for our new book, out next month, and I figured I should ask our videographer, Cynthia Albanese, to shoot as much video as possible.  So in addition to describing the book, I also roasted a chicken, made stock and made a soup from the stock to demonstrate The Generosity of a Chicken.  We had fresh corn, tomatoes from the garden and everyone loves the dynamic flavor the lime juice gives this soup, the richness of the avocado, and fresh crunchy tortillas, so that’s what I made. When you’ve got delicious stock on hand, you’re five minutes away from dozens of possible meals.  I could have used left over chicken and some noodles, I could have cooked potatoes in it, pureed it, finished it Read On »

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I accidentally upgraded my wordpress account and it wreaked havoc.  Lost all kinds of posts and it broke countless links.  F@$#!  One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. It was so popular I felt bad when people began complaining they couldn’t find the link, so here it is again.  Steph blogs at wasabimon.com. She’s also a social media consultant and reluctant techie based in the Bay Area. — M.R. by Stephanie Stiavetti A decade ago, those of us living with a gluten sensitivity were left clamoring for the “specialty” ingredients necessary to make decent substitutions for the dishes we loved and missed; rice flour cookies were rock-hard, while potato starch pizza crusts were a crumbly mess. And don’t even get Read On »

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By supporting local farmers for meat you maybe ignoring & perpetuating the existence of factory farms, learn the term “conscientious carnivorism”, via the Atlantic.

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How to brine chicken, quick chicken brine recipe—why do we need quick? Because usually when I realize I need to brine something it’s too late to make and cool the brine, and then go through the hours of brining. I always brine chickens that I intend to fry. Always. Well, almost always, sometimes, the urge comes too fast and powerfully even to do this, but normally I have at least four hours before I need to get the chicken floured and plunked into the fat. Here’s what I do when I need to brine fast . As I write in Ratio: The Simple Codes etc., my ideal brine is 5%. That means 50 grams of salt in a liter of water, 1 ounce of salt for every 20 ounces of water, or for those poor Read On »

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Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of cooking technique), video, text and recipes is exciting and Sideways was the first company I know of to create such a work.  I think this video is too long, more than 15 minutes, or it needs to be broken into shorter chapters, but it’s not bad for a first try.  They recently posted it to youtube, so here it is. Grilling 101, human’s original cooking method: Spatchcocked chicken, grilling asparagus, and grilling sausage.  I believe Hank Shaw made fun of Read On »

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