Many exist. For all those reasons I recommend home cooks buy a scale. This holds for beginners especially. Some writers are passionate about scales to the point of posting a manifesto. Instead I’ll provide a few examples and none of the…
The Arnold Palmer
I finally got around to watching a “30 for 30” short on the iconic drink. It’s worth a few minutes. As I can’t get the video to embed, here’s the link. My favorite parts are the Dave Arnold segments. He’s…
Quick Tip: Regenerating Scallions
Scallions (aka green onions) are a great ingredient to add to your dishes either as a garnish, or a component of the recipe. If your recipe calls for onion, this could be a more subtle substitute. Vegetables are expensive though,…
Anise seed popcorn
I kicked off the blog with a post on thyme salt brussels sprout chips. The trick was to grind the thyme to a powder so that it would be light enough to stick to the chips. I borrowed this solution from an…
Basics: Cooking with Water
What is water? We often take this odd substance for granted, and because we take it for granted, we rarely think of it as odd. Still though, it is one of the few substances that defies the consistency of physics…
Smoked paprika chicken soup
Until recently brothy soups escaped me. During the “Snowpocalypse” I finally figured one out. The idea that had eluded me was the balance between a strong stock and aromatic vegetables and other aromatic ingredients (e.g. herbs and spices). In the…