The History of Crackers, According to Bucky and Satchel

By Iron Chef Leftovers

The secret history of crackers you don’t know about, presented by Bucky and Satchel, from “Get Fuzzy” on January 23rd – 25th.

 

 

 

 

 

 

 

 

 

 

 

 

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Mariner’s Fanfest Impressions

Rizzs, Walker, and Paxton.

by A.J. Coltrane

Impression #1 — The line.

We got there right at 11:00. The M’s had one line for the autograph seekers, and one line for everybody else. As might be expected at kid-friendly event, there were a *lot* of big purses/ backpacks/ strollers. It took a while to get in. Casper Wells spoke […]

Wild Spending in the Baseball Offseason

By Blaidd Drwg

After years of screaming poverty in Montreal, Jeff Loria was part of the ridiculous scheme that gave the Expos to MLB, gave him the Marlins and gave John Henry, another fantastically rich man who was crying poverty in South Florida, the Boston Red Sox.

As you know, MLB did everything they could […]

No Knead Bread — What Happens When It’s Slashed

no_knead_slashed

by A.J. Coltrane

Jim Lahey’s No Knead Bread doesn’t need to be slashed.

Usually though, it comes out looking something like this:

Or these:

This is a lucky outcome, from an appearance standpoint:

 

But here’s what I got the first time I put it in the pot, then slashed it:

The nice […]

The Boston College Eagles Men’s Basketball Team

By Blaidd Drwg

One of the drawbacks about being on the West Coast and having your alma mater on the East Coast is that you don’t get to see a ton of games unless they happen to be nationally televised. As a result, this season, most of my knowledge of Boston College basketball is coming […]

A Reality Check On The Jumbaco By Serious Eats

by A.J. Coltrane

The commercial for the Jack In The Box “Jumbaco” has been almost unavoidable — it’s even spawned a petition page on facebook, collecting signatures to bring it to market for real.

The Jumbaco is a Jumbo Jack sandwiched between two tacos:

serious eats has taken the next logical step:  Erin Jackson […]

Chicken Breast, The Wonder Bread of the Meat World

By Iron Chef Leftovers

This article appeared in Seattle Weekly recently. It had the lovely title “Should a Restaurant Warn Its Customers Before Serving Dark Meat”. Basically, there was an editor of the Weekly, Caleb Hannan, who went to Skillet and ordered a fried chicken sandwich, expecting it to be a chicken breast but it […]

Odd Bits Dinner Pics

Beef Skewers

by A.J. Coltrane

Iron Chef Leftovers may have some of his own pics to post — I wasn’t the only camera at the dinner.

Sweeter than Bread Raviolio -Poached Sweetbread Raviolio; Taleggio, Mushroom and Marsala Cream

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Don’t Call It a Renovation

By Blaidd Drwg

The local papers keep calling it a renovation. A renovation is when you take an existing structure and spruce it up. Unless I am mistaken, Husky Stadium was never a big dirt oval. Looks more like they are building a new stadium to me.

What's left of Husky Stadium? Not much. […]

A Very Agreeable Bread

Agreeable_Bread3

by A.J. Coltrane

Here’s a typical french bread recipe (scaled to “15 servings”)

3 cups all-purpose flour 1-1/4 (.25 ounce) packages active dry yeast 3/4 teaspoon salt 1 cup warm water (110 degrees F/45 degrees C)

This is the same basic ratio of flour to water (3:1) as my “go to” pizza dough recipe. 3 […]