Appreciating Brussles Sprouts
Brussels Sprouts have slowly become a favorite — if not the favorite — vegetable in our house. It was Luke’s amazing cooking that started the obsession. He even got Kev the Manc to admit he liked ‘em. Now they’re a weekly addition to the grocery list. And more and more, it seems restaurants and home cooks alike are jumping on board the Brussels Sprout Bandwagon.
Kenji, the Serious Eats Food Lab author, goes vegan for a month.
I’d love to cut down on my meat intake to fall in line with more economically/sustainably reasonable portions, so I’m pumped to see what someone with a diet and food interests comparable to my own decides to eat for a month.
Best Sushi In Philly
This article is not to tell you about the best sushi place in Philadelphia. I want you to tell me about the best sushi place in Philadelphia.
Does anyone have any suggestions? It is all right (and almost preferred) if it’s a fancier sort of place.
Grilled Cheese
No, this is not a new article on The Pop Shop. I just wanted to get a conversation going on your favorite cheese/bread combination.
I’ve been doing Muenster cheese for a long time now. It melts very well and it has just the right amount of salt to it. Good for the price for sure.
I like the multi-grain bread too.
Funny story, in college, a 1/2 pound of Muenster cheese fell out of a shopping bag, and unknowingly-to-me, remained under the car seat for a day or so. Anyway, I discovered it there, and it was some of the best cheese I’ve ever eaten. I’ve been fully committed to Muenster ever since.
Layered Dip
So I have the following ingredients, to make a layered dip:
- refried beans
- sour cream
- shredded cheese
- shredded lettuce
- diced tomatoes
- diced chiles
- hot sauce
In what order would you make the layers? Would you double up any layers? Does order not matter to you?
Note: this dip will not be heated. Unless, maybe you think it should (and then the sour cream goes on top?).
Food Lab answers 164 questions.
I was hesitant to make yet another food/science without at least some intermediary posts, but this was just too cool not to post. Tiny little snippets of invaluable information.
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
Has possibly replaced the Joy of Cooking as the most essential cookbook for every kitchen. I’m about halfway through it now and I’m already convinced of how useful a cookbook it is. Not just some great recipes, but some really essential information that isn’t solely intended for weekend feasts, but actual weekday cooking for working people.
Seriouseats' Top 10 Hoagie places.
My own favorite, Carmen’s (cause it’s right around the corner from my house) made the cut!
Shola vs. Blatstein: The Saga of the City’s Most Mysterious Chef
The most in-depth article on the whole Shola/Speck debacle in Philly. It’s a real shame we’ll never get to see this place open.
God-awful Canada geese crapping all over your yard/park/office yard? Why not eat them?
I’ve been very curious about the legality/health impact of taking out a few of these pests. Hrm!
Beef Jerky
It looks like I’m going camping in July and I wanted to bring one of my favourite camping foods – beef (turkey, elk, buffalo, venison, whatever is good) jerky. I have no desire, space or time to make it myself at the moment and wanted to know where you guys would recommend finding the best.
If I can order it online and have it delivered, all the better! Suggestions please, if you’ve got ‘em. And if you know what you’re doing and want to make me some, you’re hired!.
Steve Albini's Food Blog
Has this been posted here and I missed it or failed to yield search results?
Epic Meal Time makes something I'd actually eat: Fast Food Sushi.
I… I really should get back to work…
who wants good eggs
I have a new customer out in fuckwad, pa. and he sells the most amazing free range eggs.
these birds is about as free range as you get, they are clucking round my ankles as I am walking up to the office from the barn.
Bats Use Carnivorous Pitcher Plant as Living Toilet
Bats poop in flowers – makes all involved happy & healthy.
The Liveracce at Paesano's in the Philly Italian Market.
FUCK. I may go eat this tomorrow. Or if anyone has off on MLK day, we can take a group trip?
Slow Roast Pork Adventure
Sam scored a slow cooker a.k.a. crock pot over the holiday weekend.
I followed up by purchasing a giant pork shoulder butt yesterday.
You, The Scrabbled, must now continue this by giving me recipes, instructions, pointers, tidbits on making some slow-roasted pulled pork.
Cooking Points
Since the school year started, I’ve been cooking more than I ever have before. I do all right, and sure as shit love to chop anything. I had a few discussion points on my mind recently:
- I know what shortening is, but how can I use it? There is some extra shortening around the kitchen, and I’m looking to put it to use, possibly in bulk. Baking?
- I have about a cup of hyper-flavored oil. It housed roasted red peppers I made 2 months ago. It still has the garlic cloves floating around too. What would be a great thing to do with this oil?
- How exactly do you, personally, caramelize onions. Mainly, do you add a little sugar? Or just let the natural onion sugar do its thing?
- What are some of your favorite winter dishes to cook?