Caesar Dressing – Good Eats Style

By Iron Chef Leftovers

I love Caesar Salad but the store bought dressings are somewhat lacking and there are too many people who are scared off from eating the real stuff due to a raw egg yolk in the dressing. I won’t go into it here as to why that is nothing to worry about, […]

And It Makes Me Wonder…

By Blaidd Drwg

Joe Maddon did something in a recent Rays-Tigers game that I doubt you will ever see again. Let me set the stage – It is the bottom of the 5th and the score is tied at 1 each. Matt Moore, the Rays uber-prospect pitcher is on the hill and he has been […]

Batali’s Pizza Dough

By A.J. Coltrane

Mario Batali’s pizza dough recipe here. I used sugar instead of honey, and only 2 tsp of instant yeast, which was plenty. It made a *very* extensible dough that cooked up in 16 minutes at 500F, with a puffy cornicione and a crackerlike interior.

The “light wine” used was Facelli’s Red […]

Katsu Burger

by A.J. Coltrane

Hajime Sato’s restaurant Katsu Burger got a nice writeup on Serious Eats yesterday.

Iron Chef Leftovers and I took a sushi class from Sato a while back — you may recognize Sato from his sustainable sushi restaurant Mashiko.

Hajime is featured on a Cooking Channel re-run episode of Hook, Line, and Dinner on […]

You Stole Soccer from Us, You Bastards!

By Blaidd Drwg

Dave Richards is chairman of the English Premier League, one of the major soccer leagues in Europe, as well as a board member of the FA, England’s governing body for professional soccer. At a recent conference, Richards had the following to say:

“England gave the world football. It gave the best legacy […]

Check, Please! Northwest

by A.J. Coltrane

Check, Please! Northwest features three “local diners” visiting three restaurants, then comparing their experiences on the air with host Amy Pennington.

As might be expected from a show with non-professional reviews,  the quality and usefulness of the commentary can vary wildly. One episode featured a guy who clearly wasn’t comfortable anywhere besides TGIMcFunsters. Another […]

Happy 4/20!

By Iron Chef Leftovers

In honor of today being 4/20, I am going to give you a simple recipe to grow some product in you own home with a minimum of effort.

First, get a couple of seeds of the product, 3 or 4 will do. Take a juice glass, pack in a couple of […]

Joy Of Cooking’s Fast White Bread

white bread crumb

by A.J. Coltrane

I wanted to make a white sandwich bread, so I thought to myself:  “Where would I find a totally white bread, white bread recipe?”

In the Joy Of Cooking of course!

Ingredient Volume Bread Flour 3 cups Water 1 cup, warm (115-125F) Salt 1.5 tsp Yeast 2.25 tsp Sugar 1 TBP […]

Unfamilar Terms on Restaurant Menus

By Iron Chef Leftovers

There was a post recently on the Seattle Weekly blog about the use of unfamiliar terms on restaurant menus. I really don’t have an issue with this, my feeling is that if you are not familiar with something on a menu, ask your server, or better yet, just order it and […]

The Value of Starting Pitching

By Blaidd Drwg

Brad Mills is apparently going to move starting pitcher Brett Myers into the closer role for 2012. To me, this move does not make a ton of sense. The Astros traded their closer from 2011, Mark Melancon, to the Red Sox in the offseason.  Melancon, while not great, is serviceable and cheap. […]