Smoky turkey burgers with Swiss and sauteed mushrooms tasted exactly as I thought they would, which is a minor but significant victory. (I make up most of what I cook anymore, which means I'm well beyond worrying if it's edible and into predicting flavor territory, the accuracy of which is slowly improving.)

Yesterday I baked a pie from windfalls from my aunt's tree.

( pie )

( Read more... )

March Meatball Madness.

Wurstnebel, n.: the haze of atomized grease droplets that hang in the air after frying sausage; sausage fog. The air was heavy with Wurstnebel.

( First, a rant about vegetable peelers )

I transferred the cider from the fermenter to a big shallow bowl which is currently sitting in the chest freezer downstairs, which I will check every 12 hours to skim ice and make sure that the low-alcohol cider is not freezing solid. I strained with cheesecloth b/c I did not have tubing for a siphon, and it turned out okay. There is still some ( Read more... )

As good an exposition on how I feel about food as any other I've found (or attempted to write).

1. What can I do with a whole bulb of fennel, plus frond, that won't end up tasting like licorice? I know you can do...things...with fennel that downplay the anise but I don't know what ( Read more... )

I reserve a special kind of dislike for "handy kitchen gadgets" that only do one thing and don't even do it well.