There are a lot of different kinds of pots and pans out there, and everyone's singing the praises of one or the other. Ignoring makers, Harold McGee of The New York Times put the different metals to the test.
We know aluminum pans to be the cheapest and lightest. Stainless steel looks beautiful forever and functions well at very high heat. Cast iron holds heat longer and is safe for popping in the oven after you've done what you need to on the stove--and it's even rumored to add nutritional iron to foods! Copper, the usual cream of the crop; typically the most expensive and prettiest, conducts heat evenly and quickly. Most copper pots and pans are coated with stainless steel (older copper pans coated with tin or nickel may be harmful, check your pans).
According to McGee's home test, electrical or open flame on your stove doesn't make much of difference, but the pans definitely all behave differently. His conclusions? To each his own.
Nothing tastes like a good blackening. And it's not even hard.
Many people shy away from blackened foods, thinking that blackening means charring the meat, the vegetable, whatever is being blackened.
Au contraire! Blackening refers to what happens to the Cajun spices! The spices get really hot and kazaam! They explode in the heat, turning black and infusing your fish, meat, vegetables or what-have-you with their flavor. Cajun, delicious, and a lot better for you than frying.
Check out instructions on how to make two seriously delicious blackened catfish fillets after the jump.
"Fear of both fried food and the act of frying means that doughnuts are strictly outsourced," writes Kelly Alexander in the New York Times Magazine. But it wasn't always so. For centuries doughnuts (and crullers, and fritters, and beignets) were staples of home cooks, who weren't afraid of a little hot lard. And there's no reason you should be either, says Alexander - doughnuts, a combination of flour, eggs and milk with baking powder or baking soda, are easy to make.
The article includes recipes for churros (Mexican stick doughnuts) with bourbon-spiked chocolate sauce, basic powdered cake donuts, and Earl Gray tea flavored donuts.
With Cinco de Mayo right around the corner, my brain is buzzing with thoughts of Mexican food -- burritos, tamales, chorizo. But at some point, thoughts switch to faux Mexican dishes, the US concoctions that are more fusion than ethnic. This then leads me to my first forays into recipe creation. I've been cooking and baking since I was a little kid, but it wasn't until I hit puberty and got sick of those too-simple Old El Paso taco mixes that I discovered that recipes are nice, but not necessary.
My mother handed the kitchen over to me, and told me to make my own tacos, since I wasn't happy with the dry, plain mix. In a flurry, I was pulling out old spices that were covered with dust, sniffing, shrugging, and throwing them in. I scoured the fridge for anything that might work and added that. In a blink, I had a meal that was better than any powder or simple sauce. It was just as easy, there was no extra mess, and the result was so very worth it.
Check out the "recipe" after the jump, and let me know what your first unique creation was.
If you haven't discovered the joys of cast iron, now's the time to start. It's cheap, distributes heat evenly and, if properly seasoned, is nonstick. Seasoning the pan involves filling in the invisible cracks and pores in the pan's surface by sealing on a layer of grease. Here's a quick method for seasoning a new pan:
Heat the oven to 300 degrees. Rub pan with a thin layer of lard or vegetable shortening. Place pan upside down in oven with rack positioned beneath it to catch extra drippings. Cook for 2 hours.
Repeating this seasoning method several times helps create a better nonstick surface. Also, try to wash out the pan while it's still warm and dry with a paper towel to preserve the seasoning.
Not long ago I posted about an event at the Astor Center in NYC, the annual Head to Tail Dinner put on by Chris Cosentino of Incanto restaurant in San Francisco. I was lucky enough to attend and want to tell you all about it. We'll go behind the scenes in the kitchen before, and just prior to the meal; and follow all the way through the dinner itself. It all started three days prior when I was invited to join the chefs in the kitchen as they started prepping for the dinner.
Chris and his pal, Chef Jonnatan Leiva of the Jack Falstaff Restaurant in San Francisco had flown in on a red-eye after finishing work late the night before. With what little sleep they had on the plane, they went straight to work in the Astor Center kitchen, as they engaged on a three-day binge of Red Bull to keep them alert and local microbrews to keep them sane. Other chefs from around New York state showed up to volunteer and help put the event together.
Once more, an intrepid home cook has taken a innocent food item and elevated it to a place of crunchy, fried goodness. Today I offer you the battered and fried White Castle slider! I find this concept disgusting and yet there's a part of me that is whispering, "You could try that at home, you have a deep fryer!" Mostly, I just want to try a single bite, in order to be able to say, "Yes, I tasted that!"
Okay folks, I must ask. What's the craziest thing you've ever fried?
Roasted chicken with fried yucca root was the obvious winner for judges at the Food Network's Ultimate Recipe: Chicken Showdown (just so we're clear, the contestants were battling it out, not the chickens). Grand Prize Winner Amparo Alam of Syracuse, Utah, swept the competition, winning 99 out of a possible 100 points for her original dish.
The recipe, listed here, uses ajies (Peruvian chilies) and huacatay (a Peruvian herb) to enhance the flavors of both the bird and the veggie.
What do you think? Do these recipes sound good to you? Or could you do better? Put your money where your mouth is and submit your recipe by March 31 for the next competition.
Like they say, ain't no thang like a chicken wang. Er, rather chicken wing.
I realize that we're posting about main dishes all day today for Slashfood's Super Bowl Week, and traditionally, chicken wings are eaten as appetizers. However, if you eat two dozen chicken wings the way I do with a small bowl of rice on the side, you can pretty much consider these chicken wings a main course.
These wings are based on a recipe that I first manipulated out of a college roommate, who got it from her friend's mother. I took lecture notes, my roommate gave me the recipe. Now, it's a very loose set of instructions, since I first got it form a Korean mom, and there's no such thing as "recipes" for Korean moms. There is always room for customization, which I had to do last night because my guests are on a low-spice diet. I know. Could there be anything worse than a low-spice diet?
Folks at Kentucky's Cave Hill Cemetery have a bone to pick with PETA over a tombstone that the animal rights group recently placed near the KFC founder Col. Harland Sanders' grave to mark the anniversary of his death.
At first blush the marker seems to contain little more than a loving poem addressed to "Kind Friend of Chickens." As you can see from the above photo it actually contains an acrostic that reads "KFC TORTURES BIRDS." Officials at the Louisville cemetery say they were tricked and want the headstone removed. "We do not believe in being part of any political message at all," said Mac Barr, board chairman of Cave Hill Cemetery. "We believe that this is directed at Col. Sanders and KFC, and again, if we had known this in advance we would not have permitted this." Well, by gum I l think you might be on to something there Mac.
The plot was purchased by Matt Prescott, the brains behind the group's Kentucky Fried Cruelty campaign, which takes aim at KFC because its "suppliers cram birds into huge waste-filled factories, breed and drug them to grow so large that they can't even walk, and often break their wings and legs." Even if such horrific claims are true PETA's taking its campaign to the boneyard is particularly dastardly. [via Neatorama]
A heart-stopper for sure, although I must admit that I'm sort of curious to know how it tasted. Sadly, I don't have the grinder attachment for my Kitchen Aid mixer, so I fear I will never find out (I don't actually think I could bear introducing my body to this much saturated fat all at once, but darn if I'm not intrigued).
For the last few years I've been sort of smug about my latke ability. For some reason, I've always been able to turn out perfect, round, golden, crispy latkes on the first try. But after yesterday's debacle, I realize that it wasn't me, it was my recipe. You see, I decided to change my perfect recipe to include half sweet potatoes, thinking they'd incorporate just like the normal, starchy potatoes. Only they didn't. They were too hard and didn't have nearly enough starch, so my pancakes never stayed together. I instead ended up with a pan full of sweet potato/regular potato hash browns, which were delicious, but were not what I was going for.
So, if you were thinking about incorporating sweet potatoes into your latkes this weekend, make sure to follow a recipe (like this one from Epicurious, which uses are more egg and flour than I did). And, if you want the recipe that made me feel all smug about my latke abilities, that one is after the jump.
When I was a kid, once in a very great while, my dad would take my sister and me to McDonald's. My mother was not much of a fan of fast food and didn't particularly approve of these outings, but we loved them and always looked forward to them. I would always get Chicken McNuggets with a little container of honey for dipping. It was total nirvana for me. As I've gotten older, I've given up my McDonald's habit (except for the two cheeseburgers I ate two days in a row last spring. I don't know what came over me) but part of me still misses those juicy, greasy McNuggets.
However, thanks to the folks at YumSugar, I don't have to pine away any longer. On Monday, they linked to a post over at For the Love of Food in which they make homemade Chicken McNuggets (following the instructions from this video). I am totally enamored (and I'm not someone who fries things often). I do believe I see these in my future.
When my mom was growing up in suburban Philadelphia in the fifties, there was one woman on her block who made homemade doughnuts to give out for Halloween each year. Her house would invariably be the first stop for all the neighborhood kids, because when they were gone, they were gone.
I always felt such envy that by the time I got old enough for trick or treating, homemade treats were a thing of the past. However, because of my mom's stories, I can't help but think of doughnuts as a item perfect for around the holidays. Just to up the level of old-timey nostalgia, after the jump is the recipe for doughnuts from the Little House on the Prairie cookbook.
Well, I told you about the cherry smoothie I made from the summer cherries I put into the freezer for safe-keeping. A lot of good those will be to me in the fall since I subsequently used them all for a liquid breakfast every morning thereafter until they were.
What I didn't tell you is what I did with the cherries I kept fresh on the counter. You, my Slashfood faithful friends, suggested clafouti to spare my fingers the chore of pitting cherries, as well as a multitude of recommendations for what I should do with the result of my gluttonous run at the market. I took the advice of a few and made...
Nothing tastes like a good blackening. And it's not even hard.
If you haven't discovered the joys of cast iron, now's the time to start. It's cheap, distributes heat evenly and, if properly seasoned, is nonstick. Seasoning the pan involves filling in the invisible cracks and pores in the pan's surface by sealing on a layer of grease. Here's a quick method for seasoning a new pan:
Not long ago I posted about an event at the Astor Center in NYC, the annual 
Folks at Kentucky's Cave Hill Cemetery have a bone to pick with 
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
