Category Archives: Cooking

Toné Dehydrated Onions

At one time I made frequent car trips between the San Francisco Bay Area and southern Oregon. I’d always stop at the same Arco station for food. It offered those terrible pre-cooked wrapped cheeseburgers, but with an irresistible topping: dried onions that had been … Continue reading

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Salting away shiso

Success! A few weeks ago I wrote of my scheme to make salt shiso pickles by sprinking a bit of salt on each of my homegrown shiso leaves and stacking them up in a jar. The leaves were then pressed … Continue reading

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Silly about shiso

Shiso is an aromatic bitter herb with a flavor profile in the same ballpark as mint and Thai basil: metallic, sharply sour but with a hint of sweetness, and an underlay of smoke or maybe cinnamon. The big (3-4” across) shiso … Continue reading

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Our top five recipes (2016 edition)

This month marks the fifth anniversary of Burnt My Fingers. Thanks for sticking around! As is our custom, we’re reporting the top five recipes measured in page views over the last year. Actually there are six because I have a … Continue reading

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Refried beans from the can

There are very few items I will heat and eat straight out of the can. Old El Paso Traditional Refried Beans is one of them. When a guest approvingly guessed I had added lard, my answer was no ma’am, that’s … Continue reading

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How to win a cookoff contest

Last Saturday I was a judge in the Trial By Combat cookoff, part of the Enchanted City steampunk festival in Troy, NY. The contest was sponsored by Yelp and organized by Daniel B of FUSSYlittleBLOG. We went shopping in the … Continue reading

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Experiments with smoked vegetables

The other night I fired up the Weber Bullet in the usual way, loaded some nice applewood… then, instead of a brisket or turkey on the lower rack I put in vegetables. And on the top, a tray of maple … Continue reading

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Memories of the 2016 Kneading Conference

On July 28 and 29 I spent a highly entertaining and educational couple of days at the 2016 Kneading Conference in Skowhegan, ME in the company of 250 folks, most of whom were professional bakers or food educators. Skowhegan is … Continue reading

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Milking the Milkweed

The milkweed season is almost over and I am glad to come to the end of my culinary explorations of this friendly yet boring wild plant. (Earlier we examined sautéeing the young stalks, and making a side dish out of the … Continue reading

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Judging BBQ at Troy Pig Out

Last Saturday I judged the team barbecue competition at Troy Pig Out in upstate New York, for the second year in a row. One of the seasoned judges shared some tips he learned from his KCBS mentor, and they’re good … Continue reading

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