I've been trying to cook more "comfort food" type stuff lately... the newest is a big pot of chili, which started with 4 lbs of chuck roast and took about 3 hours total before turning into the mahogany goodness shown here.
Not too spicy - just a hint - and just about heaven with some pepper jack cheese, white rice and a can of Pork Slap beer. But you'd better have a movie to watch or a book to read while you wait on this one to cook; even with the beef pre-browned, it takes another 2.5 hours to get there.
Results tagged “food” from karlo.org
Our dog, Mochi, loves ice cream but it's really not healthy for him to eat his own serving of it -- it's just too rich for him and too sugary. As an alternative, here's the recipe I used o make frozen "ice cream" treats with a yogurt base for him. He loves them, they're cheaper than pre-made frozen dog treats, and they're really easy to make.
Continue reading Making Mochi's "Ice Cream" Frozen Treats for Your Dog.
A new KitchenAid 5 Qt mixer showed up at my doorstep on Friday. (Thanks Flora!) Being a diligent engineer I obviously had to give it a test run as quickly as possible. Even for making something as simple as chocolate chip cookies, it's obviously far superior to the old electric hand mixer. Can't wait to try some more difficult items.
Yes, these are definitely a bit more "brown" than usual... I tried a recipe with primarily brown sugar, plus a higher proportion of bread flour. It has the advantage of making them a little more chewy.
My uncle Joel has a great new weblog, MarketManila which covers cooking, food and restaraunt business. Definitely worth adding to your list.
Slashdot has an extended interview with Alton Brown, host of Good Eats on the Food Network.
Alton: No matter how much creativity goes into it, cooking is an art -- or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here -- cooking's more like engineering. I happen to think that there is great beauty in great engineering (the wing of a Boeing 777, a suspension bridge) but they are not works of art, they are works of science. To my mind art is a matter of personal expression and the exchange of ideas; food is in the end, fuel -- a means to an end.
Good Eats It's old, but it's about one of my favorite TV shows so I'm going to post it. Teevee.org has a great review of why Good Eats is the best cooking show on TV. "...Alton Brown is having a wonderful time. He was born to be in front of the camera: He's comfortable, energetic, amusing, and he knows how to hit his marks. He is infectious; he makes me want to cook."
Iron Chef Officially Overexposed The "cult" cooking game show has officially become an overexposed victim of the system. Columbia Pictures has bought the rights to Iron Chef, the movie. "Can a short-order cook rise from the grills of obscurity to defeat the legendary Iron Chef? He'll soon find out amidst a battlefield of heated stove-top burners."
At least that means some good parodies. They'd better strike while the "iron" is hot, though, or they'll be more tired than Funniest Home Video's "football to the groin" staple film. SNL has already done their parody (with Charlie Sheen.) Once Homer Simpson does his Iron Chef appearance, the party will officially be over.
