Category Archives: Cooking

Here you’ll find everything about cooking that isn’t actually a recipe. Tips, techniques, gripes, whatever.

Master Recipe: Beef Jerky

Posted on October 19, 2012 by Burnt My Fingers

This is a “master” beef jerky  recipe because, with all the options available, I don’t want to be overly specific. Follow these general guidelines and you will have a delicious chewable strip of meat. Ingredients: Beef round steak, 2 lbs … Continue reading →

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Recipe: Country-Style Miche

Posted on October 12, 2012 by Burnt My Fingers

A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading →

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Country miche taste test … take two

Posted on October 5, 2012 by Burnt My Fingers

After my first miche test taste, there were a few loose ends. I wanted to add Central Milling Type 85 Malted to the contestants, and I wanted to try a smaller loaf after Michael London’s advice for baking in dutch … Continue reading →

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Taste test: Country-Style Miche

Posted on September 29, 2012 by Burnt My Fingers

A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading →

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The glory of gazpacho

Posted on September 16, 2012 by Burnt My Fingers

Gazpacho. It’s the salad that eats like a soup. The solution to a gardener’s late-summer tomato glut. And, when combined with sangria and Bloody Marys, a key component in the perfect liquid diet. Because the tastes and ingredients are familiar, … Continue reading →

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CAB at SPAC: a meaty discovery at the Saratoga Wine and Food Festival

Posted on September 13, 2012 by Burnt My Fingers

The Saratoga Wine & Food Festival, held last weekend, is a lively event where local fun lovers take back the town after the racing crowd departs. There are fashions to view, Ferraris to test drive, and large quantities of food … Continue reading →

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Recipe: Fried Okra

Posted on September 4, 2012 by Burnt My Fingers

If you’re going to fry chicken or fish, might as well fry okra while you’re at it. My fried okra ends up a bit deconstructed because the cornmeal doesn’t stick to the okra about half the time. But the green tidbits … Continue reading →

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Can I reuse pickle juice?

Posted on August 16, 2012 by Burnt My Fingers

After I sliced and served my last Kosher style pickle, I was left with a jar filled with wonderful brine. Rather than just throw it out, I got some more cucumbers from the garden and plunged them into this brine, … Continue reading →

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Recipe: Easy Kosher Pickles

Posted on August 9, 2012 by Burnt My Fingers

These are darn close to Guss’s Kosher pickles in my opinion. All you need is cucumbers, water, salt, garlic and patience. Ingredients: A pound or more of nice pickling cucumbers Water Kosher salt or another non-iodized salt A handful of garlic … Continue reading →

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House brand taste test… cider vinegar!

Posted on May 25, 2012 by Burnt My Fingers

My last batch of sour slaw looked a little off-white and I realized it must be the cider vinegar: I was near the bottom of a jug of Bragg’s Organic, which not only is unfiltered but comes “with the mother” … Continue reading →

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