Looking for something?
Follow Burnt My Fingers via Email
Like us on Facebook?
-
Recent Posts
Recent Comments
- Burnt My Fingers on Recipe: Italian Deli-Style Hoagie Rolls
- Bronze on Recipe: Italian Deli-Style Hoagie Rolls
- Burnt My Fingers on Recipe: Cuban Roast Pork
- llcwine on Recipe: Cuban Roast Pork
- Burnt My Fingers on Recipe: Ramps Salmoriglio (Sicilian pesto)
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: Eating
Why top sirloin is our favorite cut of beef
What is our favorite cut of beef for steaks? You probably thought we were going to say New York strip or rib steak, but in fact we’re voting for top sirloin! Here’s why. Top sirloin combines value and versatility with … Continue reading
Your FREE Thanksgiving Candy Corn is right here!
In the depths of the pandemic, somebody at the Brach’s Candy Company had an interesting idea: make a candy corn assortment that included all the flavors of Thanksgiving, right down to the stuffing and green beans. Soon after, a higher-up … Continue reading
We’re making the Election Cake early this year
It’s two weeks till Election Day as this post appears, and for many of us that will be a very stressful 14 days. Stressful ties call for stress baking, of course, so let’s get started making Election Cake. We first … Continue reading
Posted in Cooking, Eating
2 Comments
Shallots vs red onion, or the great shallot takedown!
We’ve been eating a lot of oysters recently, which means a lot of mignonette. Traditionally mignonette is made with shallots which are hard to find in our area and expensive when you do find them—typically $10 a pound vs $2 … Continue reading
How to win at takeout during the pandemic
Back in San Francisco for the first time since June, we tried a couple more high-end takeout options. This is defined as a meal with the quality and presentation you’d expect at a fine dining restaurant but packaged for service … Continue reading
Recipe: Soba Noodle Salad with Tahini Dressing
Cold soba noodle salad is a nice change of pace from macaroni salad, especially when served with other Asian dishes. Feel free to modify it with other mix-ins such as red onion replacing scallions, or some finely chopped celery. Serves … Continue reading
Taste test: Trader Joe’s Comte Cheese
The cheese monger at my local coop noticed me browsing the Gruyere section and commented that he likes to buy Swiss Gruyere or its French equivalent, Comté, to shred on pizza. About a 50/50 ratio of swiss and mozzarella. The … Continue reading
Steak with Five-Spice Asian Marinade
We are big fans of Certified Angus Beef, which gives us permission to borrow this recipe from their website. Technically, we aren’t actually stealing it because we made a couple of crucial improvements. Switched the meat from strip steaks (their … Continue reading
Belon Oysters are in!
We encountered Belon Oysters at the wonderful Shucker Paddy’s demo at Fin Your Fishmonger a couple of years ago, and immediately fell in love. Originally from the Belon river in France, Belons are big and flat with shells that are … Continue reading