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The Sappening, Part Two: Turning Fire To Steam – cookblog
http://www.acookblog.com/2015/03/the-sappening-part-two-fire-in-the-hole.html
Qui si mangia bene. The Sappening, Part Two: Turning Fire To Steam. Photo by Danny Blume. It did get a mite nippy when the sun sank below the trees, so I repaired indoors to continue. Besides the wood stove, where the day’s boil finished reducing, there was also Max, the enormous and awesome Maine Coon cat, who hasn’t fully warmed to me yet, but decided that I was worthy to love on him for a bit. I miss having a cat. The Sappening, Part I: Drill, Baby, Drill. Be First to Comment. Always use a condiment.
Keep On Ramen In The Free World – cookblog
http://www.acookblog.com/2014/04/keep-on-ramen-in-the-free-world.html
Qui si mangia bene. Keep On Ramen In The Free World. I’m not sure that qualifies in my book as minimum effort. Looks amazing! Whenever I tire of the breathless BS, misinformation and dumbass cookery of ‘mass-appeal’ food blogs, I stop by here where I know there’s real cooking, plus truth and beauty, and no shortage of genuine wit (and cusswords). Well. I stop by all the time regardless, but I’m always rewarded. Thanks ever so for keeping it real. Leave a Reply Cancel reply. Required fields are marked *.
Sumer Is A Guin Out – cookblog
http://www.acookblog.com/2014/09/sumer-is-a-guin-out.html
Qui si mangia bene. Sumer Is A Guin Out. Just in time for fall, a look back at the summer’s activities. At everyone’s favorite scrappy underdog restaurant. There may be a new post in the offing about my new garden, but first I have to deal with updating the blog to the newest version of WordPress or some shit so the spam tsunami can be headed off well upstream of my spot. Or something. I don’t have time for this shit. Be First to Comment. Leave a Reply Cancel reply. Required fields are marked *.
Links – cookblog
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Qui si mangia bene. Last Night’s Dinner. We Are Never Full. With whom I’m collaborating on a book. You should eat here. Where Craig and Staci bring their expert eyes to food stories around the country. We collaborated on a video. Who make the Tracks theme used on this site. Ben provides prompt and tireless tech support. Where Sean compiles the best of DIY food culture. I was into him before he sold out. Leave a Reply Cancel reply. Your email address will not be published. Required fields are marked *.
Best Of – cookblog
http://www.acookblog.com/best-of
Qui si mangia bene. Here is a list of posts that are particularly interesting or funny for those of you who haven’t been following along for a while. One Weird Trick To Improve Your Food Photography. A semi-viral tirade against over-styled pictures. What We Talk About When We Talk About Food. A popular diatribe against things I hate in food and food blogging particularly. Emu-Egg Cassoulet With Crème Fraiche. So much fail, so little time. A tirade against two coincident floats in the fail parade. Other P...
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Four Figs & a Duck: December 2011
http://fourfigsandaduck.blogspot.com/2011_12_01_archive.html
Four Figs and a Duck. Tuesday, December 27, 2011. Okay, I admit it. I love prawn cocktails. That's right, daggy, old fashioned seafood-sauce-drenched prawns served in a martini glass. For a while I have assumed this is something I should be ashamed about. But. This year my friend Ryan gave me a copy of the "Heston Blumenthal at home"cookbook for Christmas and I discovered I am actually incredibly cool. That's because Heston apparently loves prawn cocktails too! What I love about Heston's recipe is that t...
Four Figs & a Duck: July 2011
http://fourfigsandaduck.blogspot.com/2011_07_01_archive.html
Four Figs and a Duck. Thursday, July 28, 2011. Christmas in July: Roast Turkey. It was the night before Christmas and all through the house. was the scent of a 9 kilogram turkey roasting perfectly in the oven! Having now used every "perfect turkey roast" tip I could find in every recipe book and online site in existence, I heartily recommend the following ways to ensure a super juicy bird:. Put butter under the skin of your bird.lots of it. Baste regularly, at the very least it made the skin delicious.
portlandcharcuterieproject.blogspot.com
Portland Charcuterie Project: April 2012
http://portlandcharcuterieproject.blogspot.com/2012_04_01_archive.html
A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Thursday, April 19, 2012. Round 3 - Kimchi Juice Fermented Salami. I had a little time to kill last night and 3lbs of Tails and Trotters. Ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami. Pretty simple recipe ( I converted grams to tablespoons for this one ). 2 TBSP Kosher Salt. 3/4 TBS Instacure #2(long term curing salt ). 1/2 cup Le Nez. Low on the Hog.
portlandcharcuterieproject.blogspot.com
Portland Charcuterie Project: March 2012
http://portlandcharcuterieproject.blogspot.com/2012_03_01_archive.html
A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Tuesday, March 13, 2012. Kimchi Fermented Chorizo Salami. After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from Cookblog. I thought I'd give it another go and see what kind of mess I can make. 5lbs ground pork -This time I used. 2lbs of premade chorizo sausage and. 55 grams kosher salt.
portlandcharcuterieproject.blogspot.com
Portland Charcuterie Project: Round 3 - Kimchi Juice Fermented Salami
http://portlandcharcuterieproject.blogspot.com/2012/04/round-3-kimchi-juice-fermented-salami.html
A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Thursday, April 19, 2012. Round 3 - Kimchi Juice Fermented Salami. I had a little time to kill last night and 3lbs of Tails and Trotters. Ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami. Pretty simple recipe ( I converted grams to tablespoons for this one ). 2 TBSP Kosher Salt. 3/4 TBS Instacure #2(long term curing salt ). 1/2 cup Le Nez. Hi sandy....
portlandcharcuterieproject.blogspot.com
Portland Charcuterie Project: May 2012
http://portlandcharcuterieproject.blogspot.com/2012_05_01_archive.html
A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Friday, May 11, 2012. Pork, Salt, Love. After running another Half Marathon, Amy and I decided to visit our friends Ann Hubatch. Who were having an open house showcasing their 2010 wines. After a great tasting and catching up with friends, we stopped at Olympic Provisions. Newish NW restaurant for brunch. 3lbs Tails and Trotters. 1tsp Instacure#1 (long term curing salt ). FYI This re...
the sad & dirty cook: farm to table...... ink? part deux
http://saddirtycook.blogspot.com/2011/10/farm-to-table-ink-part-deux.html
The sad and dirty cook. This is about food. This is about me. This is about whatever I want it to be. Friday, October 7, 2011. Farm to table. ink? It's all coming together. Just a few more sessions and my entire arm will be a full fledged farmland. My artist has been doing incredible work. The scene is based on a painting by artist Walt Curlee who paints many different wonderful farm scenes. People ask quite a bit about it, mostly "Why a farm? I then braised them with some mirepoix and cleaned them up...
the sad & dirty cook: we be flossin'
http://saddirtycook.blogspot.com/2011/06/we-be-flossin.html
The sad and dirty cook. This is about food. This is about me. This is about whatever I want it to be. Sunday, June 12, 2011. I threw it on a pizza with a fried egg, black garlic and charred scallion pesto, spinach and aged white cheddar. Subscribe to: Post Comments (Atom). View my complete profile. Cool pics that have nothing to do with food. A terrine of duck. Eric Rivera's Cooking Blog. Hot Food Porn - Get Some Action. Playing with fire and water. Eat A Duck I Must! 5 Star Foodie Culinary Adventures.
portlandcharcuterieproject.blogspot.com
Portland Charcuterie Project: January 2012
http://portlandcharcuterieproject.blogspot.com/2012_01_01_archive.html
A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon. Monday, January 23, 2012. Salami Controne ( Kimchi Salami ). I've been inspired by the Charcutapalooza winner Peter of Cook Blog. To try something new. His Recipe for Kimchi Juice( or any lacto fermented product ) fermented Salami. http:/ www.acookblog.com/2011/12/i-always-take-a-meat-sandwich-with-me.html#more-4996. I can grind my own meat, but why bother? 55 grams kosher salt.
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A Cook @ Heart
Recipe Index- Take Your Pick. Tuesday, March 24, 2015. Snowy Days and Sandy beaches, Walt Disney World and The Wonderful Wizarding world of HP: one helluva Road Trip! A week ago, I was back home with a bagful of laundry and a smile on my face. Holidays do that to me, specially. With wonky weather in Dallas ( as high as 75 a day and dropping to 30s the next and a snow shower to follow through) we were looking forward to the school Spring Break. Plus, we had PLANS. We started Friday evening and reached Orl...
a Cook at Heart a Cook at Heart - practical tips and recipes for busy cooks
Welcome to a Cook at Heart! This summer has been so strange. It’s been mostly comfortable here but now that it’s almost September the temperature is in the upper 90′s. It’s been pretty miserable here the past few days so everyone’s trying to beat the heat. As hard as I try, staying hydrated when it’s hot like this is always an issue for […]. Around middle Tennessee, just about every town has at least 1 “meat and three”. What’s a meat and three? Oatmeal Chocolate Chip Cookies. With grill season is full sw...
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cookblog: Qui si mangia bene
Qui si mangia bene. The Sappening, Part Two: Turning Fire To Steam. Read More The Sappening, Part Two: Turning Fire To Steam. The Sappening, Part I: Drill, Baby, Drill. Read More The Sappening, Part I: Drill, Baby, Drill. Winter Isn’t Going. The new Fish and Game newsletter. Is hot off the virtual presses, and particularly timely in that there’s nary a hint of spring to be found anywhere. We’re on track to have the book out by fall, so watch this space for news as that time draws nearer. The new issue of.
Cook Blog – Learn How To Cook
Vegan Saffron-Almond Rice Pudding. On October 22, 2014. On October 22, 2014. Crunchy Chocolate Cherry Granola. On October 22, 2014. On October 22, 2014. On October 22, 2014. On October 22, 2014. On October 22, 2014. On October 22, 2014. Simple Vanilla Ice Cream. On October 22, 2014. Mini Black And White Cookies. On October 22, 2014. Corn And Goat Cheese Quesadillas. On October 22, 2014. On October 22, 2014. BBQ Pulled Pork Nachos. On October 22, 2014. Broccoli And Cheese Penne. On October 22, 2014.
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Anarchist Cookbook (V. 4.14)
Anarchist Cookbook (V. 4.14). Some of this information by law IS illegal! We take no responisibility for your stupidness! Please these files are for Educational purposes only! If you get caught you cannot say we told you too do it because right NOW we are telling you NOT too do it! COOKBOOK.IV: Intro by Exodus. 002: Credit Card Fraud. 003: Making Plastic Explosives from Bleach. 004: Picking Master Locks. 005: The Arts of Lockpicking I. 006: The Arts of Lockpicking II. 014: Ways to send a car to HELL.
A CookBook a Day
A CookBook a Day. By MindyK, a CookBook every day or two from my collection. Tuesday, May 5, 2009. Labels: Cinco de Mayo. Saturday, May 2, 2009. 96 Recipes to the Rescue. 96 Recipes to the Rescue. Today is Free Comic Book Day and in my family that's a big deal. All the big comic stores hand out free comics all day and we wouldn't miss it! They'll have artists drawing your favorite super heros and folks dressed up in costume. Who doesn't enjoy men in tights? It's a fun family day for young and old! Anyway...
acookbookaddictsbestfinds.blogspot.com
A Cookbook Addicts Best Finds
A Cookbook Addicts Best Finds. A Taste of Canada. Chucks Day Off Prime Rib. Gordon Ramsay Makes It Easy. Ingrid Hoffmann Simply Delicioso. Into The Vietnamese Kitchens. Mastering The Art of French Cooking. Michael Chiarellos Casual Cooking. Oven Fries and Creamed Corn. Poutine with Duck Gravy. Sweet Potato fries with Mayo Dip. Tuesday, March 20, 2012. A long Time in Coming. I must have another 50 since my last blog. So coming soon to you are a new set of books that I'll be testing shortly. I reduced 4 1/...
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