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Category Archives: Cooking
Food for Thought: Gastro Obscura Recreating Ancient Recipes
Gastro Obscura: Recreating Ancient Recipes. We are long time readers of the Gastro Obscura website devoted to arcane food cultures and history, and we noticed they have started offering virtual “experiences” in these times of less getting together in person. Recreating … Continue reading
Grilling with the BlueStar Platinum range
My BlueStar Platinum range came with a “cartridge” which can drop in to replace two of the burners. It consists of a metal frame which can accommodate either a cast iron griddle or a broiler grate; the grate also has … Continue reading
Baguette tricks and techniques from King Arthur Baking Education
We traveled to Norwich, VT a few weeks ago for the half-day “Beauty and the Baguette” class at the stste-of-the-art King Arthur Baking Education Center. We’ve taken a more intensive baguette class there in the past and mainly wanted to experience … Continue reading
Boozy Baking with Great Exbaketations
Last night we attended a Yelp event, Boozy Baking with Great Exbaketations. Cheyenne, the master baker, led us through the creation of a rich chocolate cake and then hit it hard with a simple syrup infused with booze of your … Continue reading
We’re eating chemicals. Anybody got a problem with that?
We’ve recently discovered Sugar Free/Fat Free Jello 5-Minute Pudding. A box is 93 cents at our local Wal-Mart (there’s also a house brand, with identical ingredients, for 50 cents) and makes four half-cup servings. You mix it with milk: skim … Continue reading
Best mayonnaise taste test: Hellman’s vs Duke’s vs Kewpie
Who doesn’t love mayonnaise? A happy marriage of oil and eggs with a kiss of acid, mayo moistens our sandwiches with a lubricious layer that tames the crustiest bread. It serves as a playground monitor when mixed into slaws and … Continue reading
To cook a rabbit
Our freezer died the other day and, due to pandemic shortages, we had to buy a smaller one and defrost a number of items for immediate consumption. The package pictured above was one of those items. It was purchased from … Continue reading
Posted in Cooking, Food for Thought
Tagged Julia Child, pandemic, rabbit, tastes like chicken
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Making Croissants with King Arthur
Last weekend was packed with March Madness and SXSW, but when an email arrived announcing a last-minute opening in the Lofty Layers class at King Arthur Baking School everything else got pushed aside. The class had an unusual format: watch … Continue reading
Posted in Baking and Baked Goods, Cooking, Events
Tagged croissant, King Arthur, kouighn amann, pain de chocolat
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Best and worst online cooking and drinking classes
Like you, I have spent a lot of time in this past year eating and drinking with strangers through online classes and tastings. Maybe the best so far was Kenji’s Japanese soufflé pancake class which I attended with my daughter … Continue reading