sous vide chicken wings I was recently reading an article on Serious Eats about double-frying chicken wings. The author calls for them to be fried at a relatively low temperature (225F or so) for a long while to par-cook them, after which they can be chilled/frozen/held at room temperature for a time before they are fried again at a very hot temperature (400F). The result? Juicy on the inside and very crispy on the outside. The author himself likened this method to making duck confit – a process Read more [...]
I can't say enough what a difference it makes to grind your own meat when making hamburgers, meatloaf, meatballs, chili, or anything else that requires ground meat. I use the KitchenAid Grinder Attachment since I already own a KitchenAid Stand Mixer and it does a great job. It's also easy to clean since it is removable and comes apart easily (and is dishwasher safe). A few tips to get the most out of this attachment: Trim gristle and large chunks of solid fat from the meat. Cut meat into Read more [...]
Since my sister and her family recently moved to North Carolina, my mother and my littlest sister drove up there for Easter. My mom and I usually make the traditional Italian Easter pies on Holy Saturday and serve them up on Easter Sunday. We were fortunate to be invited to a friend's house to celebrate Easter tomorrow, so I'll be making the pies solo this year to bring with us. For many people, Easter isn't Easter without a ham; for me, it's these pies. I've written about the savory pie Read more [...]
This isn't authentic Italian lasagna. It's authentically Italian-American. It's meaty, cheesy, saucy, and good. It's lasagna like my mother and grandmother make -- comfort food to the highest degree. It's also easy. This could all be put together inside of an hour (and then baked for an hour). 1 package Barilla no-boil lasagna sheets 2 - 28 oz cans crushed tomatoes (I like Pomi brand) 1 lb ground meat (beef, pork, lamb, sausage, etc. -- any one of these or a mix) 4 TB olive oil 2 Read more [...]
Interesting graph of the twitter trends relating to corned beef vs. cabbage for the last week:
I have no idea why there could have been a divergent spike in cabbage tweets on Sunday and Wednesday nights. Any ideas?