My only reminder is that the 212 degree F. for boiling water only holds at sea level, at 29.92 inches of mercury. In Denver it would boil at 202 deg. F. As for mh330, you might be able to cross-c...
The Steelhead Diner in Pike Place Market has a house salad that is a treat. Iceberg lettuce head, with leaves removed until it is the size of a softball, cut in two, and the bottom half hollowed o...
Here in Seattle we are getting fresh Alaskan salmon, including the ruinous but tasty Copper River chinook. I will be smoking some Taku River chinook -- a tad cheaper and close enough. The filet is...
I vote for the Microplane--I can taste the white lemon pith a mile away, but with the Microplane rasp I just get what I want, the colored zest. If I see zest on a dish at your average restaurant I...
Well, I certainly come down on the bacon side of things, and I agree factory farms are bad in general. When I can, I buy farmer's market pork, but still buy supermarket pork shoulder roasts and lo...
In this interim before salmon really start hitting the decks, I am making up a marinated skirt-steak for grilling on the deck with melted chard greens from the supper book from splendid table and m...
I am making "Arrogant Bastard Braised Beef Shanks with Appaloosa Beans" using Skagit River Ranch cross-cut beef shanks. Just flying blind on it but probably can't go too far wrong. I am braising ...
chusmabilly:
Have you tried the www.101cookbooks.com blog? She offers many veggie and vegan recipes on her blog, and some have been featured on thekitchn. If you are already aware of i...
Easter dinner at a relatives and my contribution: Garlic-roasted garlic leg of lamb, recipe from Cooks Illustrated. I was thinking of lamb loin chops, but $14.99 a pound killed that idea (the bone...
Finally, predictably sunny weather for a whole weekend in Seattle. We've been cooler than normal since mid-January. My Weber BBQ has been patient, but I am not. I am smoking a peppered bay and g...
ts:
Inspired by your reference to the Skagit Farms beef shank, I ran over to the U-District farmers market and bought some. Thanks for the inspiration--on these drippy days I have to ...
nensadije:
Parmesan cheese is a very salty cheese with a strong flavor, so yes, just throwing the rind in the pot during cooking will season the beans. Strange as it seems, it does wo...
STLColleen: I've been eating oatmeal because it is good for me, but I have found a scant handful of Trader Joe's "Dried Wild Blueberries" is an easy way to make it more interesting. They keep well ...
I cooked the wine-braised cabbage you'd featured for St. Pats and it was great. Cabbage is one of the veggies that I struggle with. Sure, stir-fry, cole slaw...but how else? This recipe promised i...
I am cooking general "pot" beans with a bit of Seabreeze farms bacon, leek, onion sauteed in the rendered bacon, fresh sage, and Rancho Gordo's Yellow Eye beans. Good for a rainy Seattle day.
Being half-Scandinavian, guilt has always been a motivating factor. Heck, your comments about dead veggies drew me away from the computer and I cleaned out the old greens and herbs from the fridge...
Tomorrow I am making a Spanish Beef Daube from Cooking light and having my sister's family over. It uses saffron and pimenton. I want to serve it over something because you make an pan sauce that ...
I access thekitchn through my Touch iPod if I get a wi-fi connection and browse to the recipe before I hit the market. But the fonts are too small without extensive (yet intuitive) zooming. The s...
I will be attempting to braise a pork belly, aka uncured bacon. The pig was half Mangalista (a breed of pig), and the guy from Wooly Pigs convinced me to try it. The recipe is simple, and that sho...
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Cooking up a "popeye" omelet with "perpetual spinach" from the farmers market, bacon, potatoes, avocado, and a little Jarlsberg.
My only reminder is that the 212 degree F. for boiling water only holds at sea level, at 29.92 inches of mercury. In Denver it would boil at 202 deg. F. As for mh330, you might be able to cross-c...
The Steelhead Diner in Pike Place Market has a house salad that is a treat. Iceberg lettuce head, with leaves removed until it is the size of a softball, cut in two, and the bottom half hollowed o...
Here in Seattle we are getting fresh Alaskan salmon, including the ruinous but tasty Copper River chinook. I will be smoking some Taku River chinook -- a tad cheaper and close enough. The filet is...
I vote for the Microplane--I can taste the white lemon pith a mile away, but with the Microplane rasp I just get what I want, the colored zest. If I see zest on a dish at your average restaurant I...
Well, I certainly come down on the bacon side of things, and I agree factory farms are bad in general. When I can, I buy farmer's market pork, but still buy supermarket pork shoulder roasts and lo...
In this interim before salmon really start hitting the decks, I am making up a marinated skirt-steak for grilling on the deck with melted chard greens from the supper book from splendid table and m...
I am making "Arrogant Bastard Braised Beef Shanks with Appaloosa Beans" using Skagit River Ranch cross-cut beef shanks. Just flying blind on it but probably can't go too far wrong. I am braising ...
chusmabilly: Have you tried the www.101cookbooks.com blog? She offers many veggie and vegan recipes on her blog, and some have been featured on thekitchn. If you are already aware of i...
Easter dinner at a relatives and my contribution: Garlic-roasted garlic leg of lamb, recipe from Cooks Illustrated. I was thinking of lamb loin chops, but $14.99 a pound killed that idea (the bone...
Finally, predictably sunny weather for a whole weekend in Seattle. We've been cooler than normal since mid-January. My Weber BBQ has been patient, but I am not. I am smoking a peppered bay and g...
ts: Inspired by your reference to the Skagit Farms beef shank, I ran over to the U-District farmers market and bought some. Thanks for the inspiration--on these drippy days I have to ...
nensadije: Parmesan cheese is a very salty cheese with a strong flavor, so yes, just throwing the rind in the pot during cooking will season the beans. Strange as it seems, it does wo...
STLColleen: I've been eating oatmeal because it is good for me, but I have found a scant handful of Trader Joe's "Dried Wild Blueberries" is an easy way to make it more interesting. They keep well ...
I cooked the wine-braised cabbage you'd featured for St. Pats and it was great. Cabbage is one of the veggies that I struggle with. Sure, stir-fry, cole slaw...but how else? This recipe promised i...
I am cooking general "pot" beans with a bit of Seabreeze farms bacon, leek, onion sauteed in the rendered bacon, fresh sage, and Rancho Gordo's Yellow Eye beans. Good for a rainy Seattle day.
Being half-Scandinavian, guilt has always been a motivating factor. Heck, your comments about dead veggies drew me away from the computer and I cleaned out the old greens and herbs from the fridge...
Tomorrow I am making a Spanish Beef Daube from Cooking light and having my sister's family over. It uses saffron and pimenton. I want to serve it over something because you make an pan sauce that ...
I access thekitchn through my Touch iPod if I get a wi-fi connection and browse to the recipe before I hit the market. But the fonts are too small without extensive (yet intuitive) zooming. The s...
I will be attempting to braise a pork belly, aka uncured bacon. The pig was half Mangalista (a breed of pig), and the guy from Wooly Pigs convinced me to try it. The recipe is simple, and that sho...