OK, it’s really gotten bad. I’d been ready to give up the fight. But I just can’t let this one go. I went up to the bar, I’m not even going say where, and asked for a martini. The bartender, I shit you not, said, “Any preference of vodka?” I left. I just left. Walked out. I’ve gotten used to the question, “Vodka or Gin?,” grudgingly and have been told outright by Jonathan Gold to simply give it up, losing battle, he said. But I can’t. I can’t. Names are important. H.L. Mencken, as the martini Wiki entrance notes, calls this drink “the only American invention as perfect as the sonnet.” So true! And sonnets are not writ with Vodka, which is defined by tastelessness.  (The “vodka martini” should be referred to as a Kangaroo, Read On »

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Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.

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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 along the lines of Read On »

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The guest post on pressure cooking eggs was so popular, I’ve asked the blogger Laura Pazzaglia of hippressurecooking.com for more posts. Here she comes through with an innovative way to cook three different types of beans, each requiring different cooking methods, simultaneously in a pressure cooker. There’s some whacky shit in here, like freezing the green beans. But it’s fascinating.  Take it away Laura!—MR Beans x 3 by Laura Pazzaglia Pressure cook beans with three different cooking times at the same time with perfect results for each using the three heat-zones:  boiling  on the bottom  (hottest),  steaming (hot), and protecting beans from direct contact with steam in a foil wrap (warm). HOW: With steamer basket, aluminum foil and approximate cooking times.  Beans in steamer basket must be pre-soaked.  Cooking time for steamed beans is about “twice” Read On »

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My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it’s cooked again, and then its cooked again. (Why is this?!) At least in Lois’s recipe. A brisket is roasted, then it’s braised, then it’s ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That’s three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they’re great that way, but Lois fried some for me and Read On »

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