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Archive for March 2006What In The Heck? #13March 31, 2006 5:41 PM || 0 CommentsAlicat Wins It! This is a splatter screen for use over frying or sauteeing skillets. This particular model comes from Williams-Sonoma.com and is made by All-Clad. Such a nice piece... What in the Heck? #12March 31, 2006 9:26 AM || 0 CommentsSorry folks! Time's up on this one. I know, it was hard. The item pictured is a Domed Cast Iron Grill Pan. I am a regular reader of Kitchen Contraptions,... Making Your Own ButterMarch 30, 2006 8:02 AM || 0 Comments(scroll down for the recipe) On episode 23 of the Men in Aprons Show, TheWife and I made our own butter. Honestly, it's not all that difficult a thing to... Recipe: Country Captain's ChickenMarch 29, 2006 6:05 PM || 0 CommentsThis recipe is a staple in my house. I have modified it slightly from a recipe straight out of the Tabasco Cookbook. The original reicpe called for currants and slivered... Show Us Your KitchenMarch 28, 2006 9:46 PM || 0 CommentsHere is a picture of the place where I get the cooking done. Well, not including the grilling. That's a whole seperate entry. I had my house built about... Kuhn Rikon Can OpenerMarch 28, 2006 3:00 PM || 0 CommentsYou may be married to your electric can opener, but listen to me for a moment and I will tell you the tale of a great alternative. Yes, it may... Homemade Olive Oil DispenserMarch 28, 2006 10:22 AM || 0 CommentsIf you're like me, then you like to have a container of extra virgin olive oil right by the stove. Here's a cool thing you can do at home to... Speed Linking: March 26, 2006March 27, 2006 11:31 AM || 0 CommentsHere are some cool food and cooking sites I've been checking out lately: Super-Sized Meals: Food that a guy can really sink his teeth into. That guy from Super-Size Me... Recipe: Mexican Chocolate SconesMarch 27, 2006 6:50 AM || 0 CommentsI had so much fun on my scone-tacular weekend, that I decided to do some more experimental scone making. This one is made is sweet scone made with Mexican... Blogging KarmaMarch 26, 2006 3:56 PM || 0 CommentsKarma decided to teach me a lesson on Friday, one which I don't think I'll forget for a while. In my spare time, I decided to hit the internet and... U.S. Army Culinary Arts CompetitionMarch 26, 2006 1:07 PM || 0 CommentsOn the latest episode of the Men in Aprons Show, TheWife talks about this year's annual U.S. Army Culinary Arts Competition. I thought I might shed a little more light... What Won't You Eat?March 23, 2006 2:09 PM || 0 CommentsLast night I did an interview with Brian Moon of LocoLuna Hot Sauces for the next episode of The Men in Aprons Show. My "traditional first question" is always What... Food Dictionary: Braise, Roast, and SearMarch 23, 2006 8:58 AM || 0 CommentsRecently, I got on the subject of braising when it comes to barbeque. But that isn't the only place that braising can come in handy. In the kitchen, vegetables get... Rosemary-Infused Olive OilMarch 22, 2006 4:24 PM || 0 CommentsThis is Giada's recipe for Rosemary-Infused Olive Oil. I'm not actually sure why the oil gets heated up for 5 minutes. You can achieve the same effect by just letting... A Treatise on Grilling, part 6: Mops and SaucesMarch 22, 2006 8:00 AM || 0 CommentsIf you are going to be barbequing soon, you might want to think about the difference between a barbeque sauce and a mop. There is no real school for this... Giada TrafficMarch 22, 2006 6:59 AM || 0 CommentsWelcome all ye who would come to find pictures of Giada de Laurentiis. Unfortunately, there aren't that many in exisitence, at least not on the web. There are a lot... America's Culinary Dumbing DownMarch 21, 2006 8:49 AM || 0 CommentsIf you are foodie, you should pay attention here. If there were ever a time ... a moment where the news provides me with reason to do what I do,... National Meatout DayMarch 20, 2006 7:26 PM || 0 CommentsEvery year, some hopeless saps decide to throw their own one-day version of Lent and abstain from eating meat for an entire day. This is called Meatout,where you the objectionist... Nutritional Value of MushroomsMarch 20, 2006 10:50 AM || 0 CommentsIn another episode of "Is this good for you?" I bring you the magic mushrooms, those tasty fungi that we love to saute, stuff, braise, slice, and caramelize. In December,... American DreamMarch 20, 2006 9:29 AM || 0 CommentsI know this isn't about food, but I had to share this with you, my loyal readers. My brother's band, Soular has just released their first music video and it... Pigtail Food FlipperMarch 18, 2006 9:07 AM || 0 CommentsNormally, I don't advocate the piercing of meat when grilling. But in the case of this cool gadget, I can make an exception. Ever since I received the pigtail food... St. Patrick's Day: Green BeerMarch 17, 2006 4:32 PM || 0 CommentsHow to Make Green Beer? That is another one of those St. Patrick's Day questions that drives us. The Answer is simple: green food coloring. That's it. No extra hops,... St. Patrick's Day: Corned Beef ExplainedMarch 17, 2006 8:00 AM || 0 CommentsHappy St. Patrick's Day! I hope that you are prepared for a good old-fashioned Irish celebration: drinking and puking! But on this day, it is a question that drives us.... Food Dictionary: Chop, Mince, Dice, GrateMarch 16, 2006 10:38 PM || 0 CommentsTo chop or not to chop, that is the question. Whether 'tis mincing or dicing in the mind to chiffonade the basil to outrageous perfection. To grate, perchance to shred... Easy Herbed Compound ButterMarch 15, 2006 8:09 PM || 0 CommentsI've said it before and I'll say it again, butter just brings steak to a level that no steak sauce could ever achieve. You grill some steaks ... you... Food Bloggers Unite!March 15, 2006 8:00 AM || 0 CommentsWhy do food bloggers do what we do? This is a question that has been rolling around in my head for a few weeks, one that has been difficult to... Honey Ginger SconesMarch 13, 2006 9:07 PM || 0 CommentsWell, this is the end of the scone-tacular weekend. I've read a lot about scones, made scones, tested out different ingredient levels, and now I present to you my... Recipe: Scottish EggMarch 13, 2006 8:58 AM || 0 CommentsThe first time I ever tried a scottish egg was at a Renaissance festival. I asked the guy what it was and he replied, "A hard-boiled egg, wrapped in... Spicy Cheese SconesMarch 12, 2006 11:59 PM || 0 CommentsIt's be a sconetacular weekend. This round is a cheesy, spicy scone that is made with Tomb Hot Spice. I've testing it and planning a review on Tomb Hot... Oven Thermometers Not Just Eye CandyMarch 12, 2006 9:59 PM || 0 CommentsHere's a picture (click the pic) of me turning setting the oven to preheat while I made my Cherry and Golden Raisin Scones. You can see that I've set the... Cherry and Golden Raisin SconesMarch 11, 2006 8:28 PM || 0 CommentsThis is my official submission for the weekend Cookbook Challenge, hosted by Alicat at Something So Clever and Sara at I Like to Cook. What we have here is... Giada's no good sorbetMarch 11, 2006 6:13 AM || 0 CommentsOh no! How can our beloved Giada possible make a mistake? Can it be true? According to tvgasm, it is possible that Giada de Laurentiis made some sorbet that she... Saure KartoffelnMarch 10, 2006 8:00 AM || 0 CommentsSaure Kartoffeln translates to sour potatoes. This is a true German side dish that goes great with schnitzels, sausages, our saurbraten. Heck, it's go great with a nice New York... 3 Food TranslationsMarch 9, 2006 10:02 PM || 0 CommentsWhen trying to understand food and cooking, sometimes things can get slightly confusing, since the language can sometimes get lost in translation. There are a number of food items that... Food Dictionary: Saute, Fry, and SweatMarch 9, 2006 7:52 AM || 0 CommentsWhen it's time to take your onions or peppers to the frying pan, you may be confused by what you are actually doing. You add oil to a hot pan,... Nutrition: Doctors Vs. The MediaMarch 8, 2006 8:16 PM || 0 CommentsNewsweek has a great article regarding nutrition and the media. What should we believe about nutrition, dieting, weight loss, and health, when all we see are conflicting reports on television... Special Shit, Good Shit, Aw ShitMarch 8, 2006 5:26 PM || 0 CommentsI'd be willing to bet that you've heard a joke that starts that way. This really should be subtitled, "How many times can I say a bad word and get... Top Five Favorite Celebrity ChefsMarch 7, 2006 8:00 AM || 0 CommentsOK, it's no big secret that one of my favorite celebrity chefs is Giada de Laurentiis. My last post about Giada's latest Cookbook received a bit of attention, as Alicat... Lodge Enamel Cookware on SaleMarch 6, 2006 10:27 AM || 0 CommentsLodge sends me regular specials on their enamal and cast iron cookware. One of my favorites of all time is the Boy Scout Camp Dutch Oven. But this one just... A Treatise on Grilling, Part 5March 6, 2006 8:00 AM || 0 CommentsWhat's the matter, Colonel Sanders? Chicken!? Ah the chicken. It seems like almost every part of this bird is used in one form or another, excluding the head and some... What in the Heck? #11March 3, 2006 8:00 AM || 0 CommentsIt's BACK! Just what in the heck could it possibly be? Everyone's favorite contest where YOU can win a free bottle of Big Daddy Jake's Texas Pit Smoked Hot Sauce.... Giada's Family DinnersMarch 2, 2006 11:08 AM || 0 CommentsOh boy! I just found out that Giada has released a new cookbook called Giada's Family Dinners. Usually, I wouldn't announce this kind of news, since I generally despise the... Jamie Oliver's Flavour ShakerMarch 2, 2006 6:00 AM || 0 CommentsI've been a fan of Jamie Oliver for years now, even though his latest 3 or 4 cookbooks weren't the best. Today, though, he earned some respect in my when... BBQ Season is Upon Us; Speed LinksMarch 1, 2006 6:29 AM || 0 CommentsBBQ and grilling season is upon us. It's time to get out there and do it. It's time to open up those gargantuan hunks of metal, clean them out, and... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my