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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80 Breakfasts is a blog that covers many cuisine topics, but really its about morning dining, via 80 Breakfasts.

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I tried not to read Kim Severson’s New York Times article on the one-touch buttons on appliances at the International Home and Housewares show in Chicago.  You know the buttons that say “Cookies” on your toaster oven or the “Popcorn” button on your microwave that even ConAgra, maker of microwave popcorn, says you should not use.  My microwave, my toaster oven, they have these stupid, maddening, insulting, ridiculous, harmful buttons.  I hate them, but they’re unavoidable. I didn’t want to read Kim’s story—Electrolux oven has a “perfect turkey button,” put a turkey in, press a button, perfect turkey!—because I knew it would make … my … blood … BOIL! Hey!  Idiot manufacturers!  Cut it out!  The buttons don’t work—even your partners in food crime say so!  Worse, when they don’t work, you are telling your Read On »

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Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits.  I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in Charleston, and I made shrimp and grits for Donna, a late dinner after seeing the amazing Jeff Bridges performance in Crazy Heart. I’d made extra grits so in cleaning up after dinner, I poured the leftovers into a springform pan and refrigerated them.  By morning they were solid and sliceable. Donna happened to be setting up to shoot wine braised short ribs and semolina egg noodles.  I happened to be hungry.  I also happened to have some duck sausage and chicken sausage (from Charcuterie) on hand, a gift for Read On »

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