Category Archives: Cooking

Men, fire and food: a visit with Bruce Frankel of Spitjack

Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading

Posted in Cooking, Food Heroes | Tagged , , , , | Leave a comment

Why I love Crystal Hot Sauce

Do a web search for “Crystal vs Tabasco” and you’ll find lots of Louisiana stories about how one po-boy restaurant uses one, another the other as a matter of personal preference. Buy two bottles and try them side by side … Continue reading

Posted in Cooking, Eating, Food Heroes | Tagged , | 8 Comments

Red Boat Salt: just get some now

I have previously written about the nectar which is Red Boat Fish sauce and why, considering the modest premium compared to generic nuoc mam, there is no reason not to make it your default fish sauce. Now Sam Luu, the operations … Continue reading

Posted in Cooking, Eating | Tagged , | 2 Comments

Thrill on the Grill

The other day I cooked up a nice grilled dinner that was inspired by my recent Two Guys and a Grill class at Market Bistro. I was further stimulated by the chemistry of warm early summer weather and being able … Continue reading

Posted in Cooking, Eating | Tagged , , , | Leave a comment

Recipe: Green Chimichurri Steak Sauce

John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading

Posted in Cooking, Mains, Recipes | Tagged , | Leave a comment

Certified Angus Beef grilling class at Market Bistro

I’ll be sharing a few recipes over the next couple of weeks from John Winnek, the resident chef and chief instructor at the Market Bistro Cooking School in Latham, NY. John has an easy, confident way in describing and preparing … Continue reading

Posted in Cooking, Eating | Tagged , | Leave a comment

My first spherification experiment

Longtime readers will assume Burnt My Fingers has jumped the shark when I tell you we spent last weekend forming carrot juice and pea soup into little globules. I have been doing some work with the folks at Modernist Pantry, … Continue reading

Posted in Cooking, Something Else | Tagged , , | Leave a comment

Recipe: Spiedie Marinade for Spiedies

This is the marinade I used for my spiedie taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 1/2 … Continue reading

Posted in Cooking, Mains, Recipes | Tagged , , , , | Leave a comment

Should I cook my “fully cooked” ham?

This Sunday is Easter. All across the land, families will sit down to dinners featuring hams which were sold as “fully cooked” yet have been heated in a 350 degree oven according to a recipe like this one: “If the … Continue reading

Posted in Cooking | Tagged , | Leave a comment

“Secret” ingredient makes best bread ever

Yesterday I produced what I felt was the best tasting baguette I’ve ever baked, for a local food swap group. I was surprised because I’ve made this recipe (it has 20% white spelt flour and 80% all-purpose) several times and … Continue reading

Posted in Cooking | Tagged | Leave a comment