A good day for cooking.

Made macaroni and cheese for dinner today; have never been able to successfully make a smaller, “limited leftovers” version without it either growing to a larger portion or turning into a disaster, but I got it right today… Great way to use some otherwise over-sharp, slightly bitter Edam. Add pecorino and a sharp vt. cheddar,… Continue reading A good day for cooking.

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My weird dietary habits

Things I don’t eat 1) Mushrooms or other “edible” fungi. Things that are that closely related to the gunk that grows on your feet are not food! (Yeast, used as a leavening or fermenting agent is fine. Marmite is probably out.) 2) Shellfish, worms, bugs, or other invertebrates. “Ewww, bugs!” 3) Most condiments 3a) Mayo… Continue reading My weird dietary habits

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Discovery of the day.

McDonalds’ Bacon Ranch Salad, which I’m occasionally eaten over the last couple of years, is just as good without dressing – the bacon and cheese basically work as dressing. In fact, the amount of bacon and cheese on it may be a bit much without being masked by dressing, but it’s easy to pick around… Continue reading Discovery of the day.

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Slim Jim in Marmite?

A coworker just asked for one of my Slim Jims (mmmm, junk food) so he could try it dipped in Marmite. I’m fine sharing them, so he took it, and tried it. Response: “I think I just corned my own tongue.” Not a combination I’ll be trying.

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How to make bacon

Makin Bacon my sisters got me a book on home meat-curing for my birthday, the simply, yet fancily-named Charcuterie. Beyond its appeal as a potential source of deliciousness, the book is stuffed full of great pencil drawings of one of my favorite subjects: meat preparation. Sausage, Prosciutto, Jamon Serrano, Saucisson Sec, and that staple of… Continue reading How to make bacon

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Making pizzas very seriously

Jeff Varasano’s Famous New York Pizza Recipe Actually, that’s more like NY-Neapolitan, as this old-school stuff is not what most NYers know as pizza. NY pizza comes from neighborhood places and is in “plain” not “margarita”; real NY Pizza is best served as a reheated slice from a large pie, not fresh and ABSOLUTELY not… Continue reading Making pizzas very seriously

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