Soooooo, if you're an aging geek and have had a Talk with your doctor lately, or if you're a geek who wants to eat healthy, low-fat/low-cholesterol, what do you do?

I turned to my Low Cholesterol Greek Heritage Cook Book, by Lythea Gatgounis. Now, I love fried chicken, but I know it doesn't love me, so I'd resigned myself to only having it on ( Read more... )

I'm not a purist when it comes to dry rubs. I'll mix dried herbs with fresh, depending on what I have handy and what I think will taste good. So with that experimental mindgear in mind, I present the following, a variation on a dry rub from The Complete Meat Cookbook. Not only did I mix fresh with dried, but I left out some of the ingredients ( Read more... )

Summertime, and the weather's getting warmer, which means it's a great time for sandwiches. Here's a chicken sandwich I've recently come up with. Like most of what I cook, it's pretty easy to customize it with whatever you've got on hand, your own personal tastes, number of helpings, etc. What I describe below is what I whip up for me and my ( Read more... )

As I've often said, the more you cook, the better you can get, and with that increased confidence comes a greater willingness to experiment and improvise in the kitchen. Last month I posted about how I was going to make coq au vin in the CrockPot, as opposed to my usual recipe calling for a skillet on the stovetop and a lidded casserole in the ( Read more... )

So I wound up using the Prosecco and it turned out fine. This started as a Mark Bittman recipe, and still follows it fairly truly, but with lots of substitutions (I had no leeks, terragon, or parsley).

1/2 stick butter, divided
1/2 onion, thinly sliced.
<1/2 cup leftover sparkling wine (the recipe calls for 1/2 cup dry white wine ( Read more... )

I have finally decided what will be our Christmas dinner this week, and I am throwing caution to the wind and trying ... *flash of lightning, crash of thunder* ... a recipe I've never made before! They said I was mad. They said I was tampering with Things that should be Left Alone ( Read more... )

Chicken (I use three chicken breasts but you can use more ( Read more... )

My husband loves it when I make coq au vin, and in the years since I've learned to make it, I've taken a pretty traditional approach, starting the night before by reducing the wine, marinating the chicken pieces in said wine, and then going through the whole browning, burning off the brandy and shove it in the oven for hours routine the next day. ( Read more... )

Hello, fellow geeks! I know many of you--I'm Steven, and used to RP with several members of this board back in the day. And while I've watched this community for a while, I never actually got around to joining until now. So, since I finally have, I thought I'd offer a "recipe" I came up with tonight and am eating AS WE SPEAK. Er, type ( Read more... )

Check out this recipe for Chicken Katsu:

http://allrecipes.com/Recipe/Chicken-Katsu/Detail.aspx

I was wondering what kind of oil folks would recommend to use when frying this up?