So here’s how I make ice cream. 2 parts cream 1 part whole milk For every cup of milk: One vanilla bean A little less than 3/4 cup of sugar (like 3/5 cup) About half a teaspoon of salt I … Continue reading
I started eating eggs about six months ago. Since I was a kid, I hated the way eggs smelled while cooking. Cooked eggs give off an odor that is a raw expression of heated animal content. Burning sacrifice of animal … Continue reading
OK, I got it. Just about. Only had to deal with one slab tonight. Much easier proposition than six. Large chunks of hardwood charcoal, not too many. Half a big chimney if packed in there. Equal parts applewood and hickory … Continue reading
Near-disaster making ribs. Smoking without a drip pan because I get away with it usually. Had a pretty bad grease fire while I had the lid open spritzing them. Pulled the ribs, took out some wood that had grease on … Continue reading
Two schools: 1. Classical 2. Art brut The Classical school of marshmallow roasting requires significant technical ability and proper tools, as well as an appropriate environment within which to roast. The roasting stick should be one of the following: A … Continue reading
Everything was great, but the pressed duck was overwhelming. Most of the time, if I am lucky enough to eat something incredible, I just think “holy shit, this is good.” I am in New Orleans, and I just thought “holy … Continue reading
One in a spate of ‘urban barbecue’ places that have popped up in Chicago. Excuse me, I mean ‘urban BBQ.’ Ate the ‘whole hog dinner’ last night with workmates. It looked great. Small hog. No head or feet, which was … Continue reading
I have eaten a lot of gumbo, most of it not very good. Gumbo is one of those things that can be incredible but very rarely is even tasty outside of its native habitat (the Gulf of Mexico, Louisiana side). … Continue reading
I have long been a relative purist when it comes to barbecue and grilling. Salt, pepper, a bit of garlic powder maybe. A little turbinado sugar if it’s brisket. But that was about it. 1. A friend published a book … Continue reading
Made ‘hamburger helper’ fideau for dinner. Olive oil to cover bottom of frying pan. Bring to temp (south of smoking). Add and brown whole peeled garlic cloves. Add some red chili flakes if you like. Once cloves are browned, add … Continue reading