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 »
Posts Categorized: Chicken
By supporting local farmers for meat you maybe ignoring & perpetuating the existence of factory farms, learn the term “conscientious carnivorism”, via the Atlantic.
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 »
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 »
Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways. I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it’s the most overcooked meat in America, and yet it’s rightly beloved here. In my experience people err because they’re afraid of not cooking it enough. So they either cook it over really high heat, overcooking the outside, busting open the sausage, or they kill it with too much moderate heat. As we move into grilling season, and there’s no better way to cook a sausage than over the smoky heat of live coals, I encourage you to grill sausages often. All carnivores around you will be happier. There are two stages to grilling a sausage to perfection. Start Read On »