Author Archives: Burnt My Fingers

We now have an official paper towel, and it’s Viva!

We use a lot of paper towels at Burnt My Fingers. To mop up spills, handle the general mess around a smoker or outdoor grill, blot the excess fat off the top of a soup stock, and also to substitute … Continue reading

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Take the white sauce challenge!

The other night I made shish kabob and wanted some white sauce to drizzle on the accompanying pilaf. You know, like the Halal Guys white sauce dished out from their truck in Manhattan. But not exactly. I also wanted it … Continue reading

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Food for Thought: Ottolenghi on Kindle

The other day I discovered that Yotam Ottolenghi’s eponymous first book is just $2.99 in the Kindle edition. What a great deal! This book did not get the attention of his two subsequent books, Jerusalem and Plenty, but it’s loaded … Continue reading

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Recipe: Mom’s Tangy Lemon Bars

My mother loved the lemon bars from Putnam Market in Saratoga Springs, so in honor of her 100th birthday I whipped up a close approximation based on a recipe from Alice Medrich. These are really easy to make and very, … Continue reading

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Recipe: Pickled Turnips Mediterranean-style

The pickled turnips at Falafel’s Drive-In in Cupertino, CA were so good I’d order extras on the side. Here’s my re-creation, with help from the Jerusalem cookbook. (I’ve tweaked Ottolenghi’s recipe which I feel is not sour enough.) A good … Continue reading

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Hacking the Ribeye Cap Steak from Salt & Char

I have long been fascinated by the ribeye cap steak at Salt & Char, the high end steakhouse in downtown Saratoga Springs, NY. When Bobby Flay proclaimed it the “best thing I ever ate” on a recent Cooking Channel show, … Continue reading

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Recipe: KFC-Style Black Eyed Pea Salad (AKA Kentucky Caviar)

In the South, folks eat black eyed peas around New Years Day for good luck. Thus it occurred to us to take our very popular KFC Three-Bean Salad and modify it for a KFC-Style Black Eyed Pea Salad. The result … Continue reading

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Our most popular recipe of 2017 is…

… The Colonel’s KFC Three-Bean Salad! This copycat recipe edged out perennial favorite Vincent’s Garlic Cole Slaw in cumulative page views over the past few weeks, and the margin is now too great to be reversed. So we’re calling it, … Continue reading

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Recipe: Fermented Beet Pickles

Fermented beet pickles are similar to sauerkraut in texture and flavor profile, but made with beets. (If you’re looking for the traditional sweet beet pickles, here they are.) Toss them in a salad, or serve on a mezze plate with … Continue reading

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Recipe: Middle Eastern Lentil Salad with Cilantro

Christopher Kimball of Cook’s Illustrated came up with a novel cooking technique for this Middle Eastern Lentil Salad. The lentils are soaked, then cooked in the oven so they maintain their individual identity. This goes well on a mezze platter … Continue reading

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