Cooking
Memorial Day BBQ
Enjoyed a WINDY day on Memorial Day. Lots of wind to irritate my Weber Smoker. Lots of “hot wind” stories told by George and Dad. . . Smoked beef (back) ribs were enjoyed by all guests. The bone remnants were enjoyed by Sophie.
Patience is a virtue, but . . .
It’s something that I don’t have much of. And it’s not a secret, either — my family, my friends, my co-workers and certainly my wife would agree that I need to work on patience (often and comprehensively). For now, I am just content to struggle with seeking patience. Consequently, I take a particular interest in [...]
Caged Grudge Match – Man vs. Cake
Yesterday I made a Waldorf-Astoria cake for dessert. According to the legend, this cake was served at the luxurious hotel years ago. You can see a lovely shot of this premier hotel here ——-> Sometimes people also refer to it as red cake because the cake itself was a sort of blood-red color. Usually four [...]
Dark meat, white meat?
I am roasting a turkey breast for dinner this evening, which got me thinking, “what is it that makes the dark meat dark?” Or, for that matter, the white meat white? Turns out that the more active muscles in a bird need more oxygen. The highly active muscles are filled with blood vessels that contain [...]
Capers – an overlooked tool
Today I prepared chicken piccata for lunch, a simple dish of thin chicken pieces dressed in a lemony sauce accented by capers. Incidentally, its much better to slice the chicken rather than pound it out with a mallet, as most recipes suggest. Pounding can be useful with veal (lots of connective tissue) but a bad [...]
