Posts Tagged ‘cooking’

Turkey Carving Tips for Real Guys

November 21, 2012

Turkey Carving Tips for Real Guys
Oh no! Despite reading Turkey Torching Tips for Guys you have a great big, fully cooked, deep-fried Thanksgiving turkey on your hands. You examine it minutely and discover there’s no little red zip tab to open so you can take out slices. What now?

That’s some big old avian cadaver you got there, buddy. There’s only one manly way to divvy it up. That’s right: chainsaw.

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Turkey Torching Tips for Guys

November 20, 2012

Turkey Torching Tips for Guys
The National Fire Protection Association claims “turkey fryers that use oil, as currently designed, are not suitable for acceptably safe use by even a well-informed and careful consumer.” Wimps! Thursday is Thanksgiving, when we give thanks for college football and a four-day weekend. That’s when Real American Men generate Code Orange air quality by incinerating poultry on the patio.

Any pantywaist can cook on those SUV-sized natural gas, propane, electric, or gelignite-powered barbecue grills with all those fancy features (good subwoofers can help spread sauce evenly, though). Nah, let’s get ready to deep-fry some turkey. Here’s how:

1. Put Fire Department on Speed-Dial. Keep your cell phone in your welding apron pocket. It is unwise to enter a flaming residence to use the telephone.

2. Purchase more equipment. You can never have enough Real Guy outdoor cooking gear. Buy some new stuff at Home Depot first. Forget about those electronic gizmos at Leading Edge, you can never read their LCD screens outdoors anyway. Williams-Sonoma? Isn’t that the California wine the wife likes?

3. Don’t forget the turkey. It should be big enough to bother messing with. Double-check to make sure you are not buying a goat or lamb.

4. Check interior compartment of poultry (note: light does not go on automatically; use your Maglite). Any paper-wrapped parcels inside do not contain Surprise Creme Filling. Remove; give to wife or cat. If the bird is frozen, use your Benz-0-Matic torch judiciously or the meat will be dry. At this point you may marinate the turkey in any fluid mixture as long as it contains beer.

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Remixed: Julia Child

August 15, 2012


Today is the 100th anniversary of TV chef Julia Child’s birth, and it’s like food fans have been whipped into a frothy frenzy by balloon whisks. They’ve served up a music video (above), a Google Doodle, restaurant celebrations, and events at the Smithsonian, where Julia’s kitchen is now installed. Bon appétit, et joyeux anniversaire Julia!

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Pizza, Any Time

June 17, 2012

Pizza, Any Time

Hungry, but Domino’s is closed? Three words: Pizza vending machines. They’re coming.

Let’s Pizza machines say they’re a cut above factory farmed pizzas. Here’s the fresh factor: After customers pay, they begin by selecting one of four kinds of pizza available. Inside, a machine mixes flour and water together and kneads it into dough, which is then rolled flat. After toppings are added, the pizza is cooked in an infrared oven and dispensed in a take-home box. Voila, your very own 10.5-inch pie in under three minutes.”

– “Pizza Vending Machines Coming to U.S.,” Nic Halverson, DiscoveryNews

Anticipated price: $5.95 per pie.

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The Physics of Pizza

June 3, 2012

The Physics of Pizza

“… the linear or helical hand motions commonly used by pizza chefs … for single tosses maximize energy efficiency and the dough’s airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed.”

“Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors,” KC Liu, J. Friend, L. Yeo, Physical Review E: Statistical, Nonlinear, and Soft Matter Physics, in “The physics of tossing pizza dough,” Discover Magazine Discoblog

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Short Link: http://wp.me/p6sb6-dcQ

Image (“And God Created Pizza, after the Bible Moralisée, ca. 1250″) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

Burnt Offerings

May 26, 2012

Burnt Offerings
It’s Memorial Day weekend, and patriotic citizens honor America’s fallen heroes by incinerating and ingesting meat outdoors. Other observances include mass motorcycle runs, parades of children and pets, traffic jams, and ceremonial retail frenzy.

This weekend will fatten U.S. meat sales and heat up the economy. Citizens who do not eat meat grill veggies; religious Jews grill kosher meat. It might be said that burger burning, bargain-hunting Americans are celebrating the values our fallen heroes were defending, but only if gluttony and consumerism are mistaken for expressions of freedom.

Anyway, have a thoughtful weekend. Observe the traditional moment of silence on Monday at 3:00 PM. And try to avoid the traditional outbreak of Memorial Day motor accidents, boating mishaps, house fires, and food poisoning.

Related:

“National WWII Museum Poll Shows 80 percent of Americans Unfamiliar with Memorial Day’s Real Meaning” (Press Release).

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com [Note: I imagined this outrageous grill a few years ago; now someone is selling it].

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length

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Seis de Mayo

May 6, 2012

Seis de Mayo
Last night, the 5th of May, millions of people commemorated the Mexican victory at the Battle of Puebla (1862) with volleys of shots — of tequila — bravura barrages of beer, and murderous margaritas. Unsurprisingly, this morning finds heads held hostage and stomachs seared from nacho napalm. Today’s Spanish vocabulary lesson: crudo means ” hangover.”

If you celebrated Cinco de Mayo with cerveza, celebrate Seis de Mayo this morning with el desayuno de los campeones, the Breakfast of Champions. The traditional Mexican hangover cure is menudo tripe soup or stew.

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Obligatory Cinco de Mayo Blog Post

May 5, 2012

Obligatory Cinco de Mayo Blog Post

Some years ago, correspondent Mickey Weems PhD was improving his Spanish and Zapotec, conducting anthropological foodways fieldwork, and supplementing his meager adjunct faculty wages by working at a Chipotle Mexican Grill in Columbus, Ohio. He also cooked up a tasty Spanglish writing style:

“One domingo a couple of semanas passadas, Ashley and Papi Tigre made chilaquile, a dish made with corn chips cooked in salsa and served with huevos, pollo, sour cream and guacamole. The chilaquile was caliente but too good to pass up. I now understand the purpose of sour cream, arroz, and guac in the scheme of Mexican cuisine: they calm the fuego.”

New York Times “Minimalist”  Mark Bittman, who gives a recipe for chilaquiles in How to Cook Everything Vegetarian, once caused a food fascist furor by using the term “taco chips” in a Travel Section piece about Mexico City. Variations of this dish, with and without meat, are popular throughout North America, and monolingual Norteamericanos call it “Mexican lasagna,” “Tortilla Casserole,” and ”Frito Pie.”

Regional, seasonal, and personal variations abound; cooks whip up what they like with what they’ve got. The word chilaquiles may have achieved a metaphorical meaning in U.S. Spanglish reminiscent of the Yiddish trope using tzimmes, the Jewish casserole dish, to mean ”big deal” or “big production.”

So if somebody calls tostadas “taco chips,” don’t make a big tzimmes, carnales.

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Short link: http://wp.me/p6sb6-d70

Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Squirrel Meat, Again?

April 14, 2012

Squirrel Meat, Again

Washington Post columnist Joihn Kelly brought his week-long examination of squirrels to a logical conclusion by writing about hunting and eating the varmints. Alas, no recipes.

“I’ll have the squirrel pot pie with barbecued squirrel on the side,” John Kelly, Washington Post

Related:

“Squirrel: It’s Not Just for Breakfast Anymore!” Mike West’s Squirrel Stuff

“Al rodente: Could squirrel meat come back into vogue? ” Heather Smith, Grist

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Short Link:  http://wp.me/p6sb6-cYF

Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Meat. With a Fluffy Tail.

February 15, 2012

Meat. With a Fluffy Tail.

Squirrel meat. Who eats it? Hillbillies, Hmong, and now hipsters:

“Al rodente: Could squirrel meat come back into vogue?” Heather Smith, Grist

That’s right, squirrel. It’s not just for breakfast anymore.

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Short Link:  http://wp.me/p6sb6-crJ

Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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