The Haggis is So Raw, It’s Still Digesting!

Obligatory.

I forgot how good Gordon Ramsay’s “The F Word” is. Everyone needs to watch this.

EVERYONE.

It’s entertaining, and it shows true farm to table practices. And what we all need to be teaching the next generation. If you care about food origin stories, farm to table, or just….well, food…

http://www.hulu.com/gordon-ramsays-the-f-word

You got to […]

Everything’s Better with Peanuts on Top

Say title three times fast.

Rinse. Repeat.

Of course, variety is the spice of life, so if you prefer your peanuts on bottom, go for it!

Today, however, both sides won because the peanuts got totes sandwiched.

Ingredients:

Whhhhhhhheat Bread

 

Au natural peanut butter

 

Almond just sayin’ that there’s […]

To the Stocks With Ye!

This Monday I attended a cooking demonstration/interactive chicken processing class, delightfully referred to as Chicken 101. It was put on by my CSA (yup, I’ll pretty much pimp these guys anytime) and Cleveland farm-to-table legend, Parker Bosley. He’s an absolute delight and knows way, way more about food and farm-to-table than I ever hope to. […]

First Principles, Clarice. Simplicity.

Turns out June has finally rolled around here in the midwest, which means Spring is still about a month away from boinging.

Seriously. It barely hit 60F today.

Fortunately my Fresh Fork Market CSA that I love so dearly started up the summer shares this week, so I got to prematurely boing. Into spring. …Yeah, […]

Quickies (with Falquan): Tender is the Taco

Let’s drive Cameros and eat tacos!

Roasted pork tenderloin tacos, corn tortillas, guacamole, fresh salsa and cilantro. The pork had a chili/cumin/coriander rub on the outside, and was roasted at 400 degrees until internal temp was at 147 degrees (and I’m still not dead!).

Also implicated: jargaritas.

[…]

Cocky

We’ve already established that Jacques Pepin is a boss. And his pimp, Julia Child, kept her pimp-hand strong by letting us all know that, “a well roasted chicken is the sign of a really fine cook.”

Shut up baby, I know it!

The problem, however, is that I’m notorious for completely messing up every roast […]

Heirloomination

When you start with quality ingredients, it’s shocking how little is necessary to make something incredible. This heirloom tomato, for example:

This requires salt and a mouth in which to stuff it. That is all.

And yes, my favorite bamboo cutting block has huge gouges in it. I only use it for vegetables and […]

Mussol-zucchini

I’ve received a whole lot of shit over the last few weeks regarding my attitude toward zucchini; vile, squelchy, vindictive zucchini what tries to hide itself wherever I choose to eat.

Enough I say! Stop hiding it places! Enough with it always!

Let us be honest with each other: zucchini itself has absolutely no flavor. […]

Ingredients 101: l’Onion

I begin with the onion, as it is the staple in almost every dish conceived in the two millennia. Also, in my past there exists an incident in that a friend was completely unable to choose a quality onion from the grocery store stock, a feat which is by no means difficult, and thus left […]

Ingredients 101: The Series

As spring leaves us and summer begins (ok, that was a month ago), it’s time yet again that the regional farmers’ markets fire up and appear on street corners and central squares.

Fantastic.

Admittedly, I’d rather they didn’t shut down at 1:00 PM EST here in Cleveland where I live, as most said markets occur […]