Michael Symon’s Pickled Chillis

By Emilia | Published: March 21, 2012

Picked Peppers blog

Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon's pickled chillis with help of the amazing Ariane Daguin of D'Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd.
By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March ...

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Posted in american regional cuisine, Books, Recipes, Sandwiches, Travel | Tagged , , , , , , , | 58 Comments

Great Kitchen Tools: Scale

By Michael Ruhlman | Published: March 19, 2012

Among the most hopeful signs in cookbook publishing is Artisan's agreeing to lead all recipes in the Bouchon Bakery Cookbook, due out next fall, with metric weights (they will include volume measurements second). It's a baking book after all, and no other culinary craft is more dependent on accuracy of measurement than baking. Another hopeful sign was seeing something similar in The New York Times not too long ago, a recipe for chocolate ganache bars that also lead with grams, not cups or ounces. Scribner published my book Ratio, which which really only works if you have a scale. So when I was hanging out with Todd and Diane talking about great kitchen tools and stupid kitchen tools, I of course had to address the scale. I have four of them at home, two basic kinds, a scale of measuring ...

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Posted in Tools, Video | Tagged , , , , | 84 Comments

Corned Beef: It’s Never Too Late!

By Michael Ruhlman | Published: March 15, 2012

Corned beef and cabbage, Photo by Donna Turner Ruhlman

It's not too late to corn your own beef if you celebrate St. Paddy's day! I haven't yet and my wife, who has Irish roots, expects it on this day! Below is a recipe for a quick cure, which should work on most contemporary briskets which are an inch or two thick (it's all in the pickling spice, which you can buy or better, use our recipe below, far far superior than store bought if you're not pressed for time). You can also use a two-inch thick chuck roast or any two-inch thick cut of meat (I actually prefer chuck roast because the briskets are so lean these days, and more expensive). See recipe for the beef below and method for finishing the meal ...

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Posted in aromatics, Beef, Butchery, Charcuterie, Ethnic Cuisine, From Scratch, Recipes | Tagged , , , | 103 Comments

Food Is Important

By Michael Ruhlman | Published: March 13, 2012

What Penny De Los Santos saw just as she was about to photograph the single meal she'd traveled thousands of miles over several times zones to capture. The city's lights went out.

"Food is important," I said to the audience at Cleveland Public Library last Thursday night. It was my first line and it got a laugh. I was surprised and encouraged. When I say that to most groups of Americans, they look at me they way cows look up from their grazing. Not even a moo. As I said, it got a laugh, and I was surprised, but I shouldn't have been because they care about food and they knew why I needed to say it. Because for decades we forgot. We stopped paying attention, because food was everywhere. It still is. But now that it's making us ...

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Posted in Food Culture, Food Writing | Tagged , , , , , | 46 Comments

Aebleskivers—Danish Pan Cakes

By Michael Ruhlman | Published: March 9, 2012

Aebleskivers/Photo by Donna Turner Ruhlman

I love Twitter for maybe 50 or 60 different reasons and this post resulted from one of them. A year ago, Donna was poking around in an antique store, bought the above pan for no explainable reason and put it in the basement where it sat untouched for, well, a year. The other day, looking for something to shoot an egg in, she brought it upstairs along with a few other props. The cups are about twenty-five percent bigger than the fattest part of a large egg and it didn't work as a prop. I'm sure I said something annoying like, "You bought that," as in paid cash money for something we can keep in the basement for a year? Then I said, "I mean, what is it." She said something ...

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Posted in Breakfast, Ethnic Cuisine, Food Culture, From Scratch, Recipes | Tagged , , , , | 104 Comments

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