Looking for something?
Follow Burnt My Fingers via Email
Like us on Facebook?
-
Recent Posts
Recent Comments
- Burnt My Fingers on Purefoods Filipino Corned Beef recipes
- Chuckeye Dave on Purefoods Filipino Corned Beef recipes
- Burnt My Fingers on Recipe: Copycat Durkee’s Famous Sauce
- Penny Hergert on It’s true. Durkee’s Famous Sauce is discontinued.
- Kevin on Recipe: Copycat Durkee’s Famous Sauce
Tags
- 1950s
- Albany
- Amish
- baking
- barbecue
- BBQ
- burgers
- cabbage
- Chicken
- Chinese
- cole slaw
- Dallas
- Fancy Food Show
- FFS
- Highland Park Cafeteria
- Indian
- Italian
- Japanese
- Korean
- Mediterranean
- Mexican
- Middle Eastern
- nostalgia
- 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
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
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 Modernist Cuisine, Modernist Pantry, molecular gastronomy
Leave a comment
Recipe: Spiedie Marinade for Spiedies
This is the spiedie marinade I used for my spiedies 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 … Continue reading
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
“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
Jones Dairy Farm Scrapple reigns supreme at CIA Blogger Cookoff
Last weekend I journeyed to the Culinary Institute of America in Hyde Park, NY, at the invitation of the folks from Jones Dairy Farm. Jones has made a major commitment to the school, sponsoring a full Bachelor’s scholarship, funding a … Continue reading
Trends from the 2014 Winter Fancy Food Show
Yesterday, a panel of experts identified four trends from the Winter Fancy Food Show I just attended in San Francisco: Sriracha, chips, low-sugar beverages, mint and condiments. I’ll definitely agree with #3 and #5. There are many fizzy and non-carbonated beverages … Continue reading