In the body of the pressure cooker is lentils with enough water to cover them. The first bowl in the stack has barley, and its cooking liquid. Atop that, I set the little trivet that came with the pr...
In todays podcast (rebroadcast of an old episode) we talk about soup. Theres a bunch of stuff to cover, so this spans more than one episode. Thanks go out to Steve Day for sending me the old episodes...
Christy Morgan, the author of The Blissful Chef, did an interview with me a few months back. Unfortunately, I was stupid, and uploaded it to my website holder. Which I lost access to. Which I then ha...
If you go to the PM Press website, you can order the book directly from them. In this version, Ive got a bunch of spelling corrections, the recipe for the Demonic Mushrooms (essentially, spicy stuffe...
There are certain kitchen things that you can never have enough of. Theyre the things that you reach for all the time, but are so ubiquitous that you dont even think about it. Also, when those things...
As mentioned in this post, I made pretzels. A friend of mine (called GrauFrau) from an online cooking forum had a couple of comments: Finally had time to try this! A few notes: The recipe is great. S...
Use a rice cooker! Im serious. I was in a hurry, and decided to just try it out to see what happens. I used 6 "cups" of the millet & quinoa (50-50 mix), and filled the water to the 8 cup ...
From 11/20/11EDIT: When rolling out the pretzels, please make sure to roll them out thinner than you think you want. As soon as you dip them into the boiling water, they will swell BIG TIME. If I can...
People frequently ask me whether they should buy a starter set from some company or another. I always strongly caution against that. Instead, Id prefer that you buy a few excellent quality things (no...
This morning, because of the heater, Steves got a particularly nasty sounding cough. Time to brew up some ginger tea. This can be drunk on its own, or blended with whatever your favourite hot tea is....
Its a topic thats difficult for me to tackle, but frankly, I need to start cooking in small quantities when Im at home. Why? Because if I dont, Im going to wind up wasting food, and thats not a good ...
Just a little note to thank you all for following my adventures all these years, and for a couple of random thank-yous to people who may or may not see them.1) Thank you to the lady who let me go in ...
When Im at my friend Nicks house, I can generally count on certain spices being in stock at all times: dried parsley, curry powder, celery seed, and hes generally happy to snag some onion, garlic, an...
Today, we discuss beginners recipes. Specifically, we attack pasta. When youre making pasta, I find that its good to make a sauce while youre waiting for the pasta water to come to a boil. Garlic &am...
The Danes have their Æbelskiver, the Thai/Vietnamese have their Khnom Krok, the Japanese have their Takoyaki, and the Indians have their Painyaram. Paniyaram is essentially dosa batter thats been coo...
Hi all! Thanks so much for keeping up with me all these years. I really appreciate it. As some of you may know, I kept a podcast going for a long time. Unfortunately, the site is down, and I cant con...
I hear it all the time, and it frustrates and annoys me. Turmeric is not there just for yellow colouring. Similarly, paprika is not there just for red colouring. Both spices have flavour, when treate...
In this episode, we discuss basic soup theory, how to fix soups that have gone wrong, to stock or not to stock, etc. We even go over the commercial stock substitutes (stock cubes, demiglace in a jar,...
It was around 6:00 AM, and I was in the midst of a fairly annoying dream. I had missed my bus stop, and was living in a place where there was no grid, so the streets did annoying things, like have na...
In todays (rebroadcast) podcast, we explore more about soup. Tomorrow will have the 4th and final part in the series.
In our second part of the soup episodes, we cover fenugreek seeds, their uses, and how to find them.
Take an entire head of garlic, and smash it with your palm, so that all the cloves separate. Put it in a large glass jar! SHAKE for about 20 seconds, quite vigorously. The skin will all fall off...
I had this weird dream, where Caroline Rhea was living in this large house, filled with the friendliest, lovingest cats and dogs ever. Theyd follow you around, and rub your leg with their faces until...
Today, well be talking about a few tweaks that you can make to a dish, to ensure that it comes out tasting perfectly each time. There are those times when youve spent a long time following a recipe t...
There are times, while cooking, when you realise that everything hasnt quite turned out like youd expected. You thought you could eyeball the recipe (more or less), and did so. All of a sudden, the r...
A couple of nights ago (Monday, I think?) Steve had invited friends over unexpectedly, and I had roughly 20 minutes to get my act together, and get a meal on the table. Thankfully, I had food in the ...
I decided that Id set a goal for myself to reach out to at least one person whom I havent kept in contact with (even though I swore up and down that Id never forget them, and wed stay in touch). In a...
Just after I wrote my hummus post, someone had asked about hummus, and how to sort it out. She hadnt made it herself, but enjoyed the stuff from the store. She listed the ingredients. The first ingre...
Theres something about rituals that give connections between two people, and few of these are as powerful as food and drink. I remember my mother telling me stories of how her father (and, come to th...
Theres a couple of things that you can do to ensure that your hummus comes out ultra super creamy and tasty. You can increase the fat, increase the cooking time, or increase the liquid (to an extent)...
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