I have so much crap on my desk! Being gone for three weeks it piles up. Books I have to at least familiarize myself with, dried soy beans and a tofu press, the manuscript I’ve got to fix, knives and rolling pins and some weird Fagor three-way cooker to figure out, emails to respond to, the ineluctable … not modality of being … but the ineluctable compulsion to check twitter feed. OY! But I never get tired of mayonnaise you make yourself.  I don’t care if it’s with a hand blender or whisk. Helmann’s is fine—I use that too, but it’s not anywhere near homemade mayo. Two totally different products, and that’s and why I love it.  Its goodness is something you can’t buy. You have to make it yourself. I’ve posted on it Read On »

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This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour.  But the egg and the pressure cooker came together on twitter. I invited Laura to guest post and she eagerly agreed. In fact, she Read On »

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I hate book tours. I hate leaving my house. But years ago when I was interviewing David McCullough for my book Wooden Boats, he noted how he hears that from authors all the time and said in his typical exuberant way, and with that inimitable voice, “I love book tours!” It helps that he is universally adored, of course, and is a fine and generous man fawned over wherever he appears. But I thought of him on my return from Durham and Chapel Hill where Anton Zuiker—communications director for Duke Medical Center 9 to 5, and journalist, blogger, husband, dad, angel and friend at all other hours—masterminded a book tour stop for me, in honor of Ruhlman’s Twenty, in the unlikely area known as the Research Triangle. The diversity of what one does to promote Read On »

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A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching.  And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon was high on the list.  And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together).  It not only easily holds any egg, but Read On »

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So Joe and I got to playing with the video camera early this spring, just to have some fun. (Please excuse awkward editing moment.) Also, it’s a bit on the longish side (6:30) so if you want to cut to the chase, the point of this thing happens between 2:30 and 3:10 minutes. I love deviled eggs, but after making this video I realized that there was no reason you even have to go through the rigmarole of mixing the yolks and mayo and mustard and piping all that into halved whites.  For a last minute deviled egg, just top it with the same ingredients. Last minute Deviled Eggs 6 ounces mayonnaise (see video above for technique) 1 tablespoon minced shallot macerated for 10 minutes in 1 tablespoon lemon juice, then strained 2 teaspoons Dijon Read On »

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