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Tag Archives: video
Paczki Day
Posted in Article, Bread, Desserts, Ethnic Cuisine, Food Adventure, Food Culture, Video Also tagged CBS, Chicago, paczki, Polish, Steve Dolinsky Leave a comment
El Bulli?
Posted in chefs, Food Adventure, Food Culture, Restaurants, Video Also tagged Chicago, El Bulli, ferran adria, Grant Achatz, Next, Nick Kokonas Leave a comment
French Chef
Posted in Article, Books, chefs, New Media, Recipes, Video, Writing Also tagged Good Morning America, Julia Child, Julie Powell Leave a comment
Big Money Burger
Posted in Article, Beef, chefs, Food Adventure, Restaurants, Video Also tagged burger, foie gras, las vegas, wall street journal Leave a comment
Banana Lifespan
Posted in Article, Business, Farming, Food Culture, Video Also tagged bananas, fruit, the atlantic Leave a comment
Big Green Egg Review
This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg’s official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook with one because I’d heard such great things about it. (He’s @DrBBQ on twitter, and a hearty #FF to him).
After we corresponded, I’d read about these ceramic charcoal heated ovens in The New York Times, generically called kamado cookers. I accepted his offer enthusiastically. So: Full disclosure: they sent it to me free; I told them I’d love to use it and write about it but to know that if I didn’t like it or ...
Posted in baking, grilling, Video Also tagged bbq, big green egg, charcoal, grilling, Ray Lampe 38 Comments
Perennial Plate
Posted in Article, Food Adventure, Food Culture, Video Also tagged draft power, The Perennial Plate, Vermont Comments closed
Video: Food Foraging
Posted in Article, Food Adventure, Restaurants, Video Also tagged Denmark, Guardian UK, Noma, Rene Redzepi Comments closed
How To Prepare and Cook Beef Heart
Heart is an excellent muscle to eat: it's lean and flavorful (meaty but not organy—it's a hard working muscle, not squishy spleen), it's got a good bite, and it's inexpensive (I bought the three-pound grass-fed beef heart for six bucks last Saturday). And one more thing: it puts to use a cut that is often thrown away; it's important that we do our best to make use of all parts of the animals we kill for our food.
I use a beef heart here, but you can use a veal heart which is a little more tender and mild. I first had beef heart a couple summers ago when Pardus visited. He stuck it on skewers, a good strategy because ...
Posted in Beef, Charcuterie, outdoor cooking, Recipes, Technique, Video Also tagged beef heart, Chef Pardus, grilling, James, Lola, offal Comments closed












