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This is a guest post. My buddy Mousetrap has graciously decided to offer his insight into this style of cooking, so you'll be hearing from him from time to time. This, personally, is a FANTASTIC tip. A panini press is grossly expensive for no good reason, and this tip gets the same effect (if missing the stupid scoremarks that nobody really cares ( Read more... )

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Another request. This one is an interesting question. I have a friend that's moving to her own place in a few months, and is starting basically from scratch with regard to food. So, the question was put forth. "Mister freaky taco man, what kind of food do you think every kitchen should always have on hand?"

Obviously one could go back and forth ( Read more... )

Time to get french, and technical. This sounds complicated, but really isn't. It's the basis of every cream sauce you've ever had, for the most part, and IMO is one of the 2 most important tricks to cooking (the other being holy trinity, and combining them is even better in most cases).

The Bechamel roux is a simple recipe, but remember that it's a ( Read more... )

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