This was an excellent week in the foodblog world, with many more articles and recipes that I’d love to link to. This upcoming week is the last one of classes for the quarter, so things are starting to get busy.
But…after the quarter ends (in two weeks), I am lucky enough to have the chance [...]

Posted in Other 2 Comments »

‘Mise en place’ is a term I learned about half a year ago, and while not complicated, it can seriously help your cooking. ‘Mise en place’ is a French phrase that literally means ‘put in place.’ In the culinary world, it means to have your ingredients ready for cooking before you begin. [...]

Posted in Techniques 1 Comment »

Here is a quick kitchen tip as a follow up to my post on cookware materials: know your pots and pans. Since I’ve started cooking, I’ve realized that heat recommendations in recipes (medium-high, low, simmer, etc.) don’t mean much. With a variety of cookware materials available and everyone owning a different stove, it [...]

Posted in Equipment 3 Comments »

Grains are one of those healthy foods that I never think about. I’m not sure what inspired me, but late one night about a month ago I was rummaging through the pantry and found bulgur or cracked wheat - I’m still not sure which I ate. Mark Bittman distinguishes between the two, [...]

Posted in Recipes 5 Comments »

I am in Columbus today, Ben’s city of residence. A few of my friends from high school are graduating in a couple weeks, so I’ll be visiting them. No fear though - it has been a good week in the cooking blogosphere.
Recipe of the Week
Guajillo Salsa and Erstaz Papalote Salsa - The Paupered [...]

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Freezing food is a great way to save it for later - but how do you thaw it safely? Much to my surprise, the book Culinary Fundamentals advises not to thaw food at room temperature.
Many, but not all, pathogens grow best within a temperature range from 41 to 135 degrees Fahrenheit (5 to 57 [...]

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