I wanted to mention a few tips and tests from the latest issue of Cook’s Illustrated magazine (March/April 2008).
PAM Professional, the new high heat line, does actually hold up to high heat better than original PAM. In a pan over medium-high heat, the original burned while the Professional stayed clear. Cook’s Illustrated does, [...]

Posted in Equipment 5 Comments »

It is another wonderful Saturday morning and I have another great crop of links for you to read while you put off doing your spring yard work.

The Amateur Gourmet looks into Jacques Pepin’s Complete Techniques. Apparently Tom Colicchio, most well known for his role as a judge on Top Chef, never attended culinary school. [...]

Posted in Links 3 Comments »

This is a tasty and surprisingly easy variation on traditional pesto if you have the ingredients. I’ve made it twice, once with freshly roasted red peppers, and once with jarred roasted peppers. Both were great, so don’t worry if you only have the jarred kind. It makes enough for one pound of [...]

Posted in Recipes No Comments »

I got an interesting email from a reader who likes raw milk, although she is lactose intolerant. As a follow up to my milk post here, I wanted to point you to an article on said reader’s food blog that looks even deeper into milk. It is a great article not only with [...]

Posted in Links 1 Comment »

This is a story about a recipe gone wrong and an attempt to save it.
It all began on an innocent Friday afternoon. My girlfriend and I discussed our dinner options, finally settling on enchiladas and Mexican rice. I suggested we search Ben’s site, What’s Cooking? for our recipes, as the pictures of his [...]

Posted in Failures 6 Comments »