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Chicken Curry: Teach Kids To Cook
There are lots of ways to change the food system, and you and I aren't likely to do it. It's going to be our kids who do it.
Two weeks ago I threw together a quick chicken curry and both the kids liked it, so I asked, "Is this a keeper?" and they nodded, chewing hungrily.
So, last week, when 12-year-old James got home from school, I said, "We're having chicken curry tonight."
He said, "Yes."
I said, "You're going to make it." He didn't respond. "I'll do all the prep and you're going to make it."
He said, "OK."
An hour before I wanted dinner on the table, I diced an onion. I've already taught him how to hold a knife and halve, slice, or dice an onion; tonight I wanted him to see how ...
Posted in aromatics, Chicken, Ethnic Cuisine, Recipes, staple meal Also tagged cooking with your kids, curry, indian, staple meals 96 Comments
Video: Robot Butcher
Posted in Article, Butchery, Kitchen Technology Also tagged kitchen technology, robots, the eater Comments closed
Grilling Demo (and Digital Publishing):
Spatchcocked Chix, Asparagus, Sausage
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 ...
Lemon-Tarragon Brine for Roasted Chicken
I normally don't brine chicken. I roast a chicken about once a week and it's a step I just don't think about since salting the bird before I roast it works perfectly fine. Also, I don't like the skin of a brined and roasted bird—it's too thin and dehydrated. But on Sunday, I had the time and was curious to find out if, as I've read and repeated, meat that has been brined is heavier (and therefore potentially juicier) than non-brined meat. I also had fresh herbs left over from the dumplings in the previous post. While I always use a rosemary brine for fried chicken, I was curious to find out if the more delicate tarragon flavor would come through in the flesh ...














