How cost-effective is it to make pantry staples from scratch? - By Jennifer Reese
Although I love to cook, I've always secretly, darkly, suspected it is costlier to craft at home what you can buy at Ralph's. Obviously, homemade bread tastes better than Wonder, but does playing Martha Stewart really save you money? While packaged food is mostly lousy, some of it can be spectacularly inexpensive. Out of work and increasingly obsessed with our grocery budget, I decided to test my intuition and run a cost-benefit analysis on how much I'd save—if anything—by making from scratch six everyday foods that I usually purchase from Safeway and my local bakery. Except where noted, I chose the most affordable products and ingredients available (i.e., the 10-pound sack of generic sugar instead of a tiny pouch of organic cane sugar from Whole Foods) and priced everything down to the last grain of salt. BagelsThere's so much mystique surrounding bagels (water vs. egg? Better than store-bought? Cream CheeseI had the bagels. Cheaper than store-bought? Better than store-bought? Better?
Top 10 Skills to Master Your Grill
@jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time. I rub chicken, pork, and beef with consistently good results. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil).
Kitchen Helpers
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Rumbledethumps
A serving of rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used. An alternative from Aberdeenshire is called kailkenny which replaces the butter in the potatoes with cream. Additional information[edit] In January 2009, Gordon Brown submitted a recipe for rumbledethumps to a cookbook for Donaldson's School for the Deaf, describing it as his favourite food.[1] Chef Tom Kitchin cooked rumbledethumps as part of his Scottish menu in the fourth series of the BBC television programme Great British Menu in 2009.[2] Similar dishes[edit] References[edit]
Beer and cheese — A pleasantly surprising pairing :: by Kristen Kuchar
When you think about pairing cheese with a beverage, the first one that probably comes to mind is wine. After all, wine and cheese are a classic duo that have been making each other look good for thousands of years. But America’s craft breweries are getting better all the time, and Americans are following suit, appreciating beer in the same way we’ve been taught to savor wine. Craft-beer devotees look for complexity and flavor, not just alcohol content, and they want a beer that has been made with the same time and care put into wine production. Pair India Pale Ale with Cheddar. So why not pair a quality craft beer with a quality artisanal cheese? “Beer has that really refreshing carbonation that cleanses the palate,” says Janet Fletcher, a cheese expert currently writing a book on cheese and beer. When pairing a beer to a cheese, Fletcher says, you can choose to play up either the contrasts or the similarities with textures and flavors. Pair a brown ale with Asiago or Romano.
end-of-summer bash: drunken watermelon on tap
I know what you're thinking: "What if I attached a faucet to a watermelon and filled it with spiked watermelon juice so party guests could serve themselves right from the melon?" Well, my husband finally turned that dream into a reality. After testing three different types of faucets and spending the entire afternoon of our housewarming party creating his masterpiece — only to have it clog just hours before guests arrived, resulting in a mad dash to Home Depot and the supermarket so he could do it all over again — he's now perfected the model so all you have to do is build it. Want to impress guests with a DIY watermelon keg of your own? Read on to find out how... 1. 2. 3. 4. 5. 6. 7.
Dinner Tonight: Tortellini Pasta Salad
Dinner Tonight: Tortellini Pasta Salad Posted by Blake Royer, July 6, 2011 at 3:15 PM Frozen tortellini is on my list of top-five staples. They're always in my freezer. I typically go the simple route: melt butter in a skillet, let it cook until nutty and brown, then add the tortellini in with whatever fresh herbs are around, a heap of Parmesan, and lots of black pepper. But this salad is a less obvious use, and perfect for picnics when combined with summer vegetables and a simple Dijon vinaigrette. Call it what you will, but this one's worth adding to the summer picnic rotation. Bring a medium saucepan of water to boil.
tanusha: FoodLand :)
Смотрите какая красота! На мой взгляд, просто офигительная работа по подбору продуктов, компановке, качеству пост обработки, копозициям сюжетов :) Все очень здорово сделано! Кто-то большой молодец! Единственная проблема, совсем не ясно кто фотограф и для кого сделаны эти работы? Может, кто-то из вас в курсе? Буду очень признательна за информацию. Update: Автор этих замечательных работ Carl Warnerи спасибо rina_bel, которая сумела нагуглить автора :) *Найдено у eclisse З.Ы.
Cooks.com - Recipe Search and More
