Category Archives: Cooking

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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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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Frozen pizza taste test

The other day I planned to get take out pizza from DeFazio’s, an excellent source in Troy NY. I somehow overshot the store and decided I would purchase a frozen pizza instead. I should add I had broken my arm … Continue reading

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Have some Election Cake, and please be civil

While most of America takes a year off from politics (just kidding), my quaint hamlet of Saratoga Springs, NY is winding up a particularly divisive election season. Till next Tuesday I’ll be out canvassing for the side I support, but … Continue reading

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Teeny Tiny Spice Company brings big flavor… get some now

Teeny Tiny Spice Company is a semi-local business, right up the road from me in Shelburne, VT. They have not paid me to write this post or given me any free product. I am just here to tell you that … Continue reading

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ISO pickled tripe perfection

It says a lot about our readership that Pickled Tripe is one of the most popular recipes on Burnt My Fingers. Good on ya, mates, as I think they say down under. However, on my recent trip to Pennsylvania Amish country … Continue reading

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Toné’s Minced Onions: deyhdrated and delicious

There was a time when I made frequent car trips back and forth between the Bay Area and Southern California. The Route 5 interstate was fast but boring, and I always took a break at an Arco gas and snack … Continue reading

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Side towel vs. pot holder

Among the many pleasures of Michael Ruhlman’s Making of a Chef is a generous helping of kitchen technique and best practices, gleaned through his introductory Skills class at the Culinary Institute of America. The use of the side towel is a … Continue reading

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Using a cake pan to steam baguettes in a home oven

I have previously written of my attempts to steam baguettes in a home oven. Steam produces nice “ears” and a glossy, caramelized crust similar to what you’d get from a professional bakery. You can closely replicate the effect for batards … Continue reading

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