Submitted by crimfan on Sun, 11/08/2009 - 7:39pm
It turns out the specialty butcher near me has honest to goodness dry-aged prime beef for a not-ridiculous price (@$20/lb for rib roast or ribeye steaks). Dry-aging involves, well, leaving the meat out for a while in a cold environment. This eliminates lots of water and intensifies the beef flavor. If you've eaten in a good steak house (i.e., not Sizzler), that's dry-aged beef:
http://en.wikipedia.org/wiki/Dry_aged_beef
If you want Alton's take on it, watch:
Submitted by crimfan on Tue, 11/03/2009 - 7:48am
I blogged about the AeroPress a while back. Well I've had it for over a month now and figured that a report on it would be worthwhile.
Submitted by crimfan on Tue, 11/03/2009 - 7:34am
Submitted by crimfan on Sun, 11/01/2009 - 11:48am
Submitted by crimfan on Wed, 10/28/2009 - 7:37pm
Well I made chicken soup, figuring that if I have to have a cold, I might as well do the big pot of chicken soup thing too. It really is a good amelioration for the sore throat. My thoroughly non-traditional soup was:
Submitted by crimfan on Sun, 10/25/2009 - 10:44pm
...and thus have a decidedly reduced sense of taste/smell. Given the general lack of point, it's canned soup for a bit. Cayenne seems to help clear the airways and gets the blood flowing, though, so I have plenty of it. But on this, oh boy does quality matter for spices. I wish I had a good source of bulk spices nearby but I've not found one. Bulk spices are usually much fresher and thus more potent. A bit of Googling turns up:
Submitted by crimfan on Mon, 10/19/2009 - 11:45am
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