Category Archives: Uncategorized
A bite of the past, in present tense
Monday, Aug. 14, 2023 When I was a kid in New York about 60 years ago my grandmother in the Bronx bought crescent-shaped cookies that were gently crisp and had a licorice-y taste. They were Stella D’oro anisette toasts, made … Continue reading
Syrup, The Cowboy Way
There is the right way, the wrong way, and sometimes the cowboy way — a shortcut that one uses for expedience or necessity. I like to have simple syrup in the refrigerator for cold drinks, and especially for Old Fashioneds … Continue reading
First Bacon!
We’re getting ready for this year’s Salute to Meat. About 35 guests are coming and we’ve got home-dry aged steaks, KC- and Memphis-style St. Louis ribs, smoked briskets and burnt ends, pulled pork, kielbasa and lamb on the menu. But … Continue reading
Meat Raoul
When we lived in Boston, Janet and I would throw big dinner parties for her fellow Kennedy School students, and most of them featured a large beef rib roast. On seeing one of these beasts, one of Janet’s friends said, … Continue reading
An easy-looking molten chocolate cake
Mark Bittman put up a video today about how to make an easy molten chocolate cake. I know I’ll want to see this again even after it’s been archived, so here it is. http://www.nytimes.com/video/2013/05/01/dining/100000002053230/molten-cake-the-big-mac-of-desserts.html?nl=todaysheadlines&emc=edit_th_20130502&smid=pl-share
The Big Green Egg
In the late ’90s I got tired of replacing gas barbeque grills every couple of years. So I bought a charcoal grill and smoker called the Big Green Egg and have never looked back. It’s ceramic, about 140 lbs., and … Continue reading
Maiden voyage
I know it’s about the technique, not the equipment, but when we saw this Le Creuset on a really deep discount at an outlet (first quality, but discontinued color) we decided to splurge a little. Today it’s on its maiden … Continue reading
Time to start cooking
Like everyone else I know, I’m tired of the snow and cold. I haven’t cooked anything on our Big Green Egg since December and the beef I like to dry-age in our refrigerator is tender but lifeless when I cook … Continue reading
