Aging Beef

http://www.theatlantic.com/food/archive/2010/04/dry-vs-wet-a-butchers-gu... has a nice explanation.

I've read in various sources that it's possible to approximate aging at home by wrapping your beef in cheesecloth and putting it low in the back of the refrigerator for a few days, but haven't ever tried it. Anyone?

Throwing Something Together

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:

A Restaurant for Stuart

http://www.tpoutine.com/tpoutine.html

No, I haven't gone there... and won't, unless I was dragged or impressing a fan of such things.

Electric Kettle Sous Vide?

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.

Omelette Filling

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?

What's your convenience food vice?

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.

Technically it IS a food item II

Fish heads are one thing but then there's

http://www.theatlantic.com/food/archive/2010/03/whats-next-in-nose-to-ta...

Um... wow... thanks, really, no I'll pass.

Parts like these can happily go feed Fido.

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