Flotsam & Jetsam

In the kitchen, a good knife can make all the difference between an easily prepared meal and one that’s a pain in the butt to make.  I can’t tell you how many times I’ve had to use a piece of steel with a bit of wood at the end someone has called a knife to [...]

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Ingredients:

1 1/2 cup of sugar
1 1/2 cup of Water
1 tbsp Lemon rind
1 1/2 cup of lemon juice
1 lemon thinly sliced
Mint

Directions:

Mix sugar, water and Lemon rind in a saucepan and let boil for 5 minutes
Cool, stir in lemon juice
Add water to taste, garnish with mint and slices of lemon
Drink and enjoy

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From the BRC Rangers List:
Make the muffin recipe on the back of the cornmeal box …
… and here comes the complicated bit …
…  add caramelized onions, bacon bits and a little bit of orange zest.  
YUM!!!

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A couple years back a friend of mine and I spent a lot of time in this one particular bar during a convention.  We got to know the bartender pretty well and, together, we concocted an amazing drink we called the $50 Milkshake.  Here, for the first time, is the recipe (that I found on [...]

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More bacon porn.
Pretty nifty idea actually.  Based on the concept of a bacon mat – where you weave a bunch of pieces of bacon, then bake it so the pieces fuse together.  This woman has figured out how to take that concept, and make bowls or cups using bacon.  In a nutshell, you weave the bacon slices [...]

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Quite frankly, I’m a little surprised it took someone so long to come up with this.
Sodolak’s Original Country Inn in Snook, Texas claims to have invented chicken fried bacon.  Now, I love chicken fried steak.  It’s one of those foods I miss not living in CA – how can this be bad?  I may just [...]

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Billionaires Bacon (aka Praline Bacon)
Brown Sugar
Chopped Pecans
Cayenne pepper (if you wish)

Pre-heat oven to 350

Mix the ingredients in a bowl.

Dredge the bacon through the mixture

Put the sugar covered bacon on a baking rack on top of a baking sheet in the oven.

Flip bacon after 10 minutes or so (when bacon is glazed)

After both sides are glazed, remove [...]

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Sam Mason, the former pastry chef at WD-50 has a new restuarant: TailorNYC (http://www.tailornyc.com/) at 525 Broome St in NYC which features a Chocolate tasting menu – which uses “molecular gastronomy” techiques to pair chocolate with items you wouldn’t normally think to pair together.  Sounds like a worthwhile place to try out.

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As someone who has recently been attracted to the art of curing and smoking his own meat, I found this quote spot on:
“Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air, by the luscious textures [...]

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My mother loves to tell this story about the time she met Danny Kay when she was living in Israel.  As the story goes, Danny was at the kibbutz my mother was living in and came into the kitchen one nite looking for a snack.  What did he want?  An onion sandwich.  So, in tribute [...]

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Thanksgiving, my absolute favorite holiday of the year, is right around the corner.  So, figured I would dust off a couple kitchen tricks I’ve learned over the years and pass ‘em on.
1. Cleaning butcher block – has your butcher block ever developed that oily film on it after a while of use?  If so, heres an old [...]

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I just heard about this restaurant that I’d like to try and check out.  Located next to the Westport Country Playhouse in Westport, CT , Dressing Room restaurant is Paul Newman’s latest endeavor.  Long associated with the playhouse (his wife, Joanne Woodword, is the former artistic director), Newman helped start the restaurant in order to help [...]

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141 First Ave
Between St. Marks Place and 9th St
212.529.2740
I’ve tried eating at this place a couple times over the past week, but every time I went by it was packed and had a line leading out the door.  A couple nights ago a friend and I were hankering for dinner and, lo and behold, Ramen Setagaya [...]

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Got this recipe from here Original Recipe
The following text is excerpted from the September 6, 2003 Schlock Mercenary footnote, and represents the first attempt at documenting this thing called a “chupaqueso.”
——————————————————————————–
You will need a good teflon skillet, a fairly sharp teflon spatula, some sharp cheddar, some fresh parmesan, and some Monterey Jack [...]

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