Pigs In A Blanket

-A.J.

I recently received Anthony Bourdain’s – Appetites: A Cookbook.

There are some funny bits and some smart bits. And some stuff about his kid. In the “Party 101” chapter Bourdain shares some ideas from his catering background. What caught me was this:

…All that being said, the single most important lesson I learned over […]

Nobody Told Me “Enchiladas” Really Means “Leftovers”

by A.J. Coltrane

There’s a first time for everything, and last night’s first time was Enchiladas — the homemade, non-nuked variety.

It’s not like they’re hard to make, but I don’t think I’ve ever had leftover chicken, leftover spicy tomato sauce, cheese that needed to be used, corn tortillas … all at the same time. […]

Marcella Hazan Narrowly Avoids The Trolls

by A.J. Coltrane

Marcella Hazan’s Essentials of Classic Italian Cooking is an excellent book. It’s a good thing though, that she wrote it before the internet existed. The trolls would have torn this humblebrag to pieces:

Pan-Roasted Breast of Veal

Although this had long been one of my favorite meat dishes, it was […]

Dessert Island Cookbooks

By Iron Chef Lefotvers

I recently saw a list of the top 10 selling cookbooks for 2012 and it is a rather disappointing list, led by the Barefoot Contessa’s new tome. It got me thinking, if I were stranded on a dessert island (no that is not a typo, I really would love to be […]

Thunder Trade A Quarter For Two Dimes

by A.J. Coltrane

The trade:

Unable to work out an extension with James Harden the Oklahoma City Thunder traded the Sixth Man of the Year to the Houston Rockets on Saturday night, breaking up the young core of the Western Conference champions.

The Thunder acquired guards Kevin Martin and Jeremy Lamb, two first-round picks and a second-round pick in the surprising deal […]

Yeast, Bacteria, Temperature, And Taste

by A.J. Coltrane

While browsing pizzamaking.com I’d been noticing a bunch of references concerning the effect that temperature has on flavor during fermentation, though I hadn’t been able to find real, concrete specifics.

While looking for that information and re-reading Rose Levy Beranbaum’s The Bread Bible, I came across this [pg 30]:

…When chilled, the yeast […]

Mark Bittman’s Eggless Pasta And Crackers

by A.J. Coltrane

No, it’s not pasta with crackers, it’s pasta and crackers. What got my attention is that they’re basically the same recipe:

Eggless Pasta Ingredient Crackers 2 cups Flour 1 cup 1/2 cup (hot) Water 1/4 cup 2 TBP (Olive) Butter or Oil 2 TBP (Corn) 1 tsp Salt 1/2 tsp

These are both “4 […]

Favorite Cookbooks: Little Foods Of The Mediterranean

by A.J. Coltrane

New category! Favorite Cookbooks. First up is Little Foods of the Mediterranean by Clifford A. Wright.

The book contains 500 recipes — tapas, meze, hors d’oeuvre, and antipasti from around the Mediterranean — everywhere from Spain, to Italy, Greece, Tunasia, France, Morocco and Egypt. Wright is a scholar as well as a food writer; the book contains […]