Looking for something?
Follow Burnt My Fingers via Email
Like us on Facebook?
-
Recent Posts
Recent Comments
- Burnt My Fingers on Taste Test: Durkee’s Famous Sauce Copycat Recipe
- Lin on Taste Test: Durkee’s Famous Sauce Copycat Recipe
- Dave Stewart on Recipe: Hotel Room Salt Salmon
- Chuckeye Dave on Purefoods Filipino Corned Beef recipes
- Burnt My Fingers on Recipe: Hotel Room Salt Salmon
Tags
- 1950s
- Albany
- baking
- barbecue
- BBQ
- burgers
- cabbage
- Chicken
- Chinese
- cole slaw
- Dallas
- Fancy Food Show
- FFS
- foraging
- Highland Park Cafeteria
- Indian
- Instant Pot
- Italian
- Japanese
- Korean
- Mediterranean
- Mexican
- Middle Eastern
- offal
- pandemic
- pickles
- pizza
- pork
- red sauce
- San Francisco
- Saratoga
- Seafood
- Sichuan
- sourdough
- Southern
- steak
- sushi
- taste test
- Texas
- Thai
- Thanksgiving
- Trader Joe
- Turkey
- Upstate
- Upstate New York
Meta
-
As an Amazon Associate I earn from qualifying purchases.
Category Archives: Cooking
The cure for watery steak
I have been reading Steak by Mark Schatzker, in which the author searches the world for the world’s tastiest piece of beef. It is a quest I will admire, but not join, because I believe you should not have to … Continue reading
What to do with tomatillos (Mexican green tomatoes)
Tomatillos, also known as Mexican green tomatoes, are actually a relative of the gooseberry which grows fruit covered with a similar papery husk. But they behave very much like tomatoes in recipes while adding a tartness all their own. Another … Continue reading
Foods of the World: Middle Eastern Cooking
Some 40 years before Ottolenghi’s Jerusalem, Time-Life Books introduced American home cooks to the wonders of Middle Eastern cuisine with its Middle Eastern Cooking – Foods Of The World. Some of the books in the series dumbed down the flavors … Continue reading
Five tips for handling bread dough using the stretch-and-fold method
Here are a few useful tactics and problem-solving tips I’ve discovered making lots and lots of loaves of bread by hand using the stretch-and-fold method. I haven’t seen these elsewhere so am publishing in the hopes they’re useful to you … Continue reading
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
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 … Continue reading
Thrill on the Grill with Market Bistro
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 Certified Angus Beef, John Winnek, Market Bistro, Michael Ollier
Leave a comment
Recipe: Steak with Green Chimichurri 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
Certified Angus Beef grilling class at Market Bistro
I’ll be sharing a few recipes over the next couple of weeks from a grilling class with John Winnek, the resident chef and chief instructor at the Market Bistro Cooking School in Latham, NY. John has an easy, confident way … Continue reading