Submitted by crimfan on Sun, 08/15/2010 - 9:44am
Submitted by crimfan on Wed, 08/11/2010 - 7:18pm
It's a Travel Channel show. I don't have cable so I have only seen some episodes on Netflix streaming. This show is amazing. The host, Andrew Zimmern, is enthusiastic and likes to go where the people live. He's not at all afraid of going nearly anywhere and has had shows in safe locales like Paris but also in Uganda, where he went fishing for lungfish in a swamp by sticking his hand in a ditch of water. My favorite was the trip to Sicily, where he goes to a fishing village and has lunch with a family.
Submitted by crimfan on Wed, 08/11/2010 - 4:22pm
I don't have a waffle iron or sandwich press and don't really intend to get either anytime soon. I used to have a Foreman grill, which presses reasonably well, but I never liked it for anything else and lack the counter space. However I decided to make an approximate Cuban sandwich (with a bottle of beer) for dinner, which requires approximating a sandwich press. Here's my attempt. This might be totally obvious to others, I don't know, but it had never occurred to me.
Submitted by crimfan on Tue, 08/10/2010 - 8:31am
Submitted by Stuart Broz on Fri, 08/06/2010 - 1:45am
When Crimfan came by to visit a few weeks ago, I regretted not being able to expose him to some fun sous vide cookery. I'd been meaning to work out a means to employ the method at home with the equipment I have. Unfortunately, most of the sous vide preparations that I get excited about take a long time - so sitting by the stove with a thermometer wasn't going to do it. I needed something with some ability to maintain a constant temperature.I do have something like that - my electric wok. The temperature control is measured in degrees. It goes from 220 to 420.
Submitted by Stuart Broz on Wed, 08/04/2010 - 10:30pm
Chocolate egg creams are good.
Chocolate egg creams with a scoop of chocolate ice cream mixed in are better.
Submitted by crimfan on Tue, 08/03/2010 - 9:09am