Submitted by crimfan on Tue, 04/06/2010 - 10:54am
Submitted by crimfan on Sat, 04/03/2010 - 12:27pm
Well Stuart has an excuse of a new job, I just haven't been posting lately, partly because I was traveling for a week, in which I got to enjoy my favorite eating locations in Champaign. But honestly I haven't cooked much new in a while.
Last night---it was a truly glorious day here in NYC, as it is again today---I cooked something for dinner real fast. I'm usually a little more deliberate than I was, so this was more of a hacking what I had in my kitchen than I normally do:
Submitted by crimfan on Sat, 03/27/2010 - 9:57am
Submitted by Stuart Broz on Wed, 03/24/2010 - 8:51pm
As I've mentioned in the past, I've really been wanting an electric kettle. I was researching them yesterday when I noticed some things of interest. First, some of them have various temperature settings and will even keep the water at a constant temperature. Second, many of them don't have exposed heating elements. If you put the two of these together, you have the makings of a sous vide water bath. Now, the big problem here is... well... a lack of bigness.
Submitted by crimfan on Sat, 03/20/2010 - 10:27am
I've made a few of them recently as eggs have a lot going for them, especially if you buy good ones like the various Omega 3 eggs, free range, etc.
I generally cook eggs in olive oil and my favorite omelette filling is a mixture of sauteed portabella mushrooms, garlic, sharp cheese of some sort, and often a chili pepper thrown in for good measure. I usually add smoked paprika or a pinch of herbes de Provence, too.
Any interesting ones you want to share?
Submitted by Stuart Broz on Tue, 03/16/2010 - 8:26pm
From the time that I moved to the DC area back in August until I started my new job a month ago, my schedule has been really flexible. Though I don't think I was conscious of it, this was very liberating in terms of food preparation. With the new job, I work at home. You'd think this would let me run into the kitchen to briefly add something to a pot now and then, but I can't depend on that sort of flexibility. I'm often on the phone, and I don't always finish my workday in time to make the dinner I was planning. My habits are changing.
Submitted by crimfan on Mon, 03/15/2010 - 3:04pm