April 2009
15 posts
Wiser Words Were Never Said
ponykittypuppybunny:
Fact #1 CINNAMON IS GOOD ON EVERYTHING. Fact #2 POTATO BREAD SHRINKS WHEN IT’S TOASTED.
RE: Fact #1: Would cinnamon taste good on eggs? Actually, maybe yes.
RE: Fact#2—all bread shrinks when toasted, right?
Insert Dried Spaghetti Into Hot Dogs, Then Boil... →
We’re all about experimenting with our food, but we’re not sure how to feel about this. On the one hand it seems like something kids may like (especially the ones who like to eat their Play Doh). But on the other hand, it doesn’t look very appetizing.
It is pretty genius in its creativity though. Gotta give it that. Has anyone else ever tried to make mutant food?
Cooked: Just Another Chocolate Chip Cookie?
Not these bad boys. You can’t tell by looking at them, but these cookies were baked with a couple secret weapons: orange zest and freshly ground nutmeg.
I’m always looking for that unexpected ingredient to transform an all-too-familiar, everyday recipe into something utterly craveable. Even with chocolate chip cookies (DROOL) there’s room for improvement, something spectacular—a flavor that...
Cooked: Stock In A Hurry
Making stock isn’t hard, at least not if Ina Garten’s to be believed. So I decided to make a pot of mushroom stock and use it to (momentarily) appease my obsession with risotto. Unfortunately all I had on hand was a carton of fresh mushrooms, and not the dried, earthy gold mines I’d normally use. I hoped it would come out with the same intense shroomy flavor.
After quartering the mushrooms,...
To Make: The Best Bloody Mary EVER
Yes, this seems like a ridiculous thought, but we’ll make (and drink) as many Bloody Marys as possible to achieve the goal. We’re thinking that the first step might be to start off with the ultimate vodka. Maybe something pepper infused?
Epicurean has a great article on how to do this. Just like making flavored butter, it’s all about mashing two things that taste yummy...
Cooked: A Breakfast Sandwich Is Born
What to do with all these egg whites? I wondered after making (and eating!) some of the most delicious chocolate ice cream that ever melted on my tongue. See, I’m not normally an egg whites kinda gal. In fact, I’d rather have 10 extra yolks than no yolk at all—neither of which sounds very appetizing. Good thing bacon pairs so well with eggs. Especially between two pieces of mayo-slathered...
Reason for Not Eating Out #30: This Is Why You’re... →
Yes, thank you Not Eating Out in New York. As the weather gets warmer and bodies get nakeder, I start worrying about being healthier. (Which, btw, is so hard to do when there’s so many good bad things to eat out there). I especially want to make the Shroom and Sriracha veggie burger (sucks though, because the link’s broken—we may just have to experiment on our own) and the tofu...
To Make: Flavored Butter
I’ve always wanted to make my own butter. I wake up with random fantasies of spreading raspberry butter onto freshly baked biscuits or using rosemary infused butter on top of mashed new potatoes.
This post from Bitten just reminded me how easy it is to make the stuff. And recipetips.com has some simple recipes on how to make different kinds of flavored butter. Basically it involves mashing...
The Meal Ticket: Interview With a Food Stylist →
Food stylist? Who knew those even existed! (Or maybe we were just being naive? Guess they style everything in Hollywood). We wonder how many times she’s had to experiment, just to get the right look or texture. Obviously, taste doesn’t matter, right?
Here’s an excerpt:
Given the number of images of food we see every day, we hadn’t given much thought to the work that goes into...
Oh Crap, What're We Doing Here?
Okay, so we’re not chefs or cookbook authors or even very good people, but we do love food and we love tasting, testing and experimenting. That’s what we’re here to do folks. Test recipes, food stuffs (which brand is better? Does it even matter?), etc, all to find out what works best for us (and you!).
If you want to email us tips, ideas, or your own taste tests email us at...