Archive for the ‘Good Eats’ Category

No More Tears

December 29, 2010 2 comments

This has nothing to do with shampoo and everything to do with cutting onions without crying.

A friend of mine wondered why the chefs on the food network don’t cry when cutting onions. In truth, it’s one part fancy camera work and one part skill. When you cut into an onion it releases a gas. This gas then mixes with an enzyme and forms sulfur gas. With this makes contact with the lachrymose solution in the eyes it forms a mild acid which irritates the eyes. Solution to problem? Wear goggles OR follow the these steps to stop or reduce the effects of tearing up when cutting onions.

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Hot Buttered Yum

December 12, 2010 Leave a comment

Alrighty. I’ve added my second recipe to the site.

Tis the season to be jolly. I am neither a lush, nor am I a teetotaller. I do enjoy an alcoholic beverage from time to time. And with winter coming here to the Great White North, some hot buttered rum can warm you right up on these chilly nights.

You can find my recipes at the link the top or here: recipes. You can find it here directly: Hot Buttered Yum

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Kid Eats

June 21, 2009 1 comment

My daughter has taking up my baking bug. On the whole, most of the goods she turns out are pretty good. Especially her snickerdoodles. But, there’s a problem with consistency. The chocolate chip cookies she makes one day might turn out perfect, the next time we get hockey pucks (sorry kiddo)

The problem is that she comes to baking the same way I did when I started baking at her age. Open cookbook. Pick a recipe. Check on and grab ingredients. Start reading recipe and follow the instructions.

There are several problems with this method of baking. Not the least of which is producing an inconsistent product each time you bake. But how do you teach your child the foundations of good baking?

I’m a geek by trade. After I bake I tend to critique the outcome. If it’s not “just right” I start looking at where I failed. What did I do wrong, and where? I try to notate my cookbooks for zingers and gotchas. I like to pencil in thots such as tricks I’ve learned that might make something work better as well or even ideas to try out the next time.

I tried throwing Alton Brown’s “I’m Just Here for More Food” at her (no, not literally). That book is the quintessential textbook for the beginning baker. And I do mean “textbook”. It’s not the most friendly recipe book, but, if you want to understand the hows and whys of baking, this is my go-to book. It’s chock full of science and  technique and all around food geekery.  The problem is, most of the information is aimed at the adult baker.

I’m all for cooking and baking with your kids. But a teenager does not need quite the same amount of supervision (if any at all). Baking allows for self-expression and provides some autonomy for them. But, how do you teach the foundational skills for producing consistent baked goods when they “just want to bake” and don’t want to get into all that “geek” stuff?

As mentioned above, I LOVE Alton Brown’s book, “I’m Just Here for More Food” as well as his TV show on the Food Network, “Good Eats”. I’m also a big fan of Shirley Corriher’s “Cookwise” and “Bakewise” books, as well as Harold McGee’s “On Food and Cooking” and Baking Illustrated. Tons of science and knowledge for the baker.

So, my thought is to create a brand-new blog dedicated to boiling down all that knowledge to the teen level. Start out by explaining the fundamentals of the KITCHEN, PANTRY, UTENSIL DRAWER and BOOKSHELF (yup, see, planning tags already). While I haven’t discussed it with her, yet, I’d love to bring my daughter on board as well. Like, me, she loves to write. Getting her perspective would be great.

I haven’t quite decided on a format. Perhaps me writing and her asking questions where she might not understand an analogy or explanation? A work in progress? I just don’t know. And, I’m not even sure if it’s worth it. Would anyone be interested in something like this?

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April 25, 2009 Leave a comment

First off, let me note that I am new to beer drinking. Probably traces back to the time I was 4 or 5. My folks took me and my sister on a trip around the western states. While in Colorado, we stopped by the Coors brewing facilities. That smell of rotting (okay, fermenting) hops stayed with me for a very, very long time.

Fast forward to 19 and working at a pizza chain in my hometown. I’d work bar on occasion and one night decided to down a half pitcher of American-brewed pisswater. I found out a few things. I have a very low tolerance for alcohol. Certain things should not be attempted while under the influence of said alcohol. And, I still thought beer tasted pretty rank.

Fast forward another twenty years. Yes, twenty. I’m pushing forty. We’re having a family get together and my brother-in-law has ordered a Widmere Hefeweizen. I tried a taste. WOW! What is this stuff? It actually is consumable. Real good stuff. The wife likes it, too.

We decide to pick some up the next time we go shopping. We enjoyed the six pack we got, so we decide we’d pick up a big case the next time we’re at Costco. Except, Costco does not sell the widmere. They do, however, have some Weinhards. We pick up a case. Note: Not all hefes are the same. HW was rather bitter. Too much bite. Did not like.

I noted my findings to some coworkers. They suggested I try a Blue Moon. Not a true hefeweizen, but is a Belgian wheat beer. The flavour of the  Blue Moon made the Widmere taste like a Weinhards. The Blue Moon was refreshing and without a bite. And now I’m finding that I may have a taste for beer.

This all brings me to the title of this post. The wife and I are in Costco. I see that Costco has their own line of beer under the Kirkland name. After making fun of the concepts, I actually check out the case. It has 4 types: A German Lager, an Amber Ale, a Pale Ale, and a Hefeweizen. At about $18.50 for 24 bottles and Costco’s return policy, I figure I can’t really go wrong here. And I was right. At least, so far. I popped the top to the German Lager. WOW. Really liked that one. And now I’m looking forward to trying the other three kinds of beer in the case.


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