1. The Food Lab: How To Cook Steak In A Cooler

    Home sous-vide cooking on a budget for the perfect steak. Imma have to give this a shot.

    Full transcript here.

  2. These happened at work today. WOW.

    I put my life on hold until Andy’s wife could deliver me the recipe, which I will now share with you all, for my love for you is like a truck, BESERKER.

    Cake Batter & Sprinkles Fudge

    • 2 Cups + 2 Tbsp cake mix
    • 2 Cups powdered sugar
    • 1 Stick butter, cut into 4 pieces
    • 1/4 Cup milk
    • 2/3 Cup white chocolate chips
    • 1/2 Cup sprinkles
    1. Mix together the cake mix (I used coconut cake mix) and powdered sugar in a large bowl.
    2. Add milk and butter (do not stir them in) and microwave for 2 minutes. Mixing everything together RIGHT away. The batter will be VERY thick.
    3. Fold in white chocolate + sprinkles. Stir gently. You do not want the sprinkles BLEED.
    4. Spoon into an 8×8 inch pan (lined with parchment paper). Cool in the refrigerator for at least 1 hour (overnight is better).
    5. Cut into squares and enjoy!
  3. So this is a thing I do now: when I throw a new stick of butter in the dish, I mark it into its 8 tablespoons. Since it’s cold, it’s easy to mark: half, halves again, and halves again. Boom.

    When it softens to room temp, it still retains the markings. Makes it super easy when I need softened butter for cooking.

  4. madeweekly:

    French onion toasts. These may resemble the grilled cheese from Wednesday, but I don’t care. They are the perfect Super Bowl snack. Soup in toast form. 

    From Made Weekly, a cooking tumblr that is “a cooking experiment: five recipes, five days, one ingredient”. Beautifully presented, too.

  5. This clip reminds me how painful LA local news was/is. Stop with the horrible puns and unnecessarily flipping the shots!

    That aside, it’s cool to see my alma mater getting some press. Go Eagles!


    Biola’s Food Truck on the News

  6. If you’re looking for a new way to eat Thanksgiving leftovers, here’s a grilled cheese sammy for you. I also like doing this up quesadilla style.


  7. Recipe Reviews

    French 75: I’m still just so “meh” to sparkling wine that not even boozing it up helps. Maybe I need to try a different wine? Nah, I’ll just stick to a bounty of other fall cocktails.

    Sweet Potato Biscuits: Fantastic. Orangette just does not fail. I rolled the dough a little thin, so the biscuits weren’t the tall and flaky, but the taste was there. An easy fix for next time. These did not have a heavy sweet potato flavor, if you’re not that big a fan.

    Cream Biscuits: I was going to make these because I didn’t think I had enough sweet potato puree to make a double batch of the above biscuits. But I did have enough puree, so these weren’t made. Yet. They will be, I assure you.

    Mashed Potatoes: Creamy, yummy potatoes. However, I usually make my mashed potatoes with sour cream. This recipe called for cream cheese instead, which to me worry it’d be too bland in comparison. And it turned out to be so. Without the sour cream, it lacked a little zing. I think I’d either stick with the sour cream or do half sour cream, half cream cheese.

    Salted not Brined: I think this worked out well. I say “I think” because I wasn’t as mindful as I should have been, and I left the bird on a tad too long. It wasn’t dry, but it wasn’t moist. But it was did have more turkey flavor than brined birds. A closer eye on the thermometer and I’d have had a winner.


  8. This Year’s Recipes

    Thanksgiving is one of my favorite times to try out new recipes. Here the ones I’m giving a spin this year.

    When I come out of my food coma, I’ll try and write some reviews of how they turned out.

    Did you make something fun this turkey day?


  9. I have to admit, I’d been a big brining advocate for several years now. This article made me think twice.

    For the tl;dr crowd, the author suggests just salting your bird instead. This keeps it moist without watering down the meat.

    Use kosher salt. Salt your meat liberally (it should look like a light snowfall on the bird). Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt (I skip this step because I like salty skin). Pat dry. Roast as desired. For even better results, carefully separate the skin from the breast and thighs and rub the salt directly on the meat, under the skin.


  10. A hamburger featuring a fried egg, bacon, and a donut bun? From Paula Deen? Surprise!!

    (Source: chasingthunderstorms, via jonniestroud)

  11. Chocolate Bourbon Pecan Pie #1

    So, I forgot to change the temp from the 425 used for blind baking the crust to the 325 used to bake the pie. Nobody wants to hear someone tell you, “It smells like your pie is burning”.

    However! Only the top layer of pecans and the exposed edge of the crust were blackened (you’re looking at the bottom after it was dumped out of the pie pan). Underneath is chocolate, pecan-y goodness and some flaky crust. The current front-runner for salvaging it is: blend it with a gallon of vanilla ice cream and re-freeze. That’s a win in my book.

  12. In honor of what would have been Julia Child’s 100th birthday today, PBS gives her the remix tribute with “Keep On Cooking”. She was mostly retired before I was old enough to know who she was, but I always had this “larger than life” impression about her. She always struck me a deeply American icon, and seeing Julie and Julia only grew my respect for her.

    If you haven’t seen Julie and Julia, it’s worth it just for Meryl Streep’s incredible performance. Amy Adams’s character tips the scales (intentionally) towards kinda unlikable, but every scene with Streep (and Stanley Tucci) is a feast. I didn’t read the book (or the blog), so I can’t comment on those.

    Now let’s cook something!

    (Source: tumblr.thedailywh.at)


  13. "About 6 feet of the lower extremity of the large gut of the buffaloe is the first morsel that the cook makes love to. This he holds fast at one end with the right hand, while with the forefinger and thumb of the left he gently compresses it, and discharges what he says is not good to eat, but of which in the sequel we get a moderate portion."

    Meriwether Lewis, “The Essential Lewis & Clark” edited by Landon Y. Jones.

    "Westward expansion" just took on a whole new meaning. And got REALLY awkward for this reader.

  14. I love these “You’re Doing It All Wrong” videos that Chow has produced (Seasons 1 & 2). However, a fair number of them involve slightly more work. Which is to be expected, and a little extra work often results in spectacularly better results.

    But some of these tips—like the “How To Sauce Pasta” one above—take zero extra work and results in a much better final dish. And who doesn’t want that?