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By Dave, November 23, 2006 10:16 pm

United States: AL

Interesting what you find on the web. Dining guide with reviews by the people for the people. Cool stuff. Gonna be writing some myself.

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By Dave, November 15, 2006 8:20 pm

Once a Month Cooking / Frozen Assets / OAMC

Don’t know about the book but the info on the site is well worth the visit and bookmark.  Good stuff for a busy life!

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By Dave, November 9, 2006 11:21 pm

Season Shot – Ammo with flavor.

Now this is a shot of a different flavor.  Good idea.  Much better than breaking a tooth on lead shot. 😉

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By Dave, October 20, 2006 7:59 pm

Tastebud Chicago: How to Cook a Steak

Linked to this page the other day but have to do so again after trying this out with a should have been tough shoulder steak.  Did nothing different other than to add a bit of Adolphs meat tenderizer before the salt, pepper and olive oil.  After adding the meat tenderizer (msg free) to both sides of the meat, I let it sit for about 5 minutes then added the salt, pepper and rubbed olive oil into it all on both sides of the meat.  Used a regular meat themometer, instead of the fancy digital remote they recomend, and at 150 F took the meat out of the oven.

Added a bit (quarter cup I guess) of water to the sauce after cooking it all for a few minutes.  This helped to break the hard crust up and softened the dried onion bits and chives I used instead of fresh scallions.

Was wonderful!  Tender, moist, and as flavorful as the last t-bone I had at a restaurent and paid much more for.  This one was $4.18 + tax and it fed the both of us to over full.  Good stuff!  A five star recipe!

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By Dave, October 20, 2006 7:46 pm

Article – How To Make Beef Machaca

Sounds good.  Will have to try this sometime soon when I have the mud oven fired up.  Should be able to do the simering in there and the searing with the coals left after firing.

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By Dave, October 20, 2006 9:33 am

Tastebud Chicago: How to Cook a Steak

Mummmmmmm Steak!  Gonna have to try this in the mud oven… 😉

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By Dave, October 11, 2006 9:30 pm

Just finished the 3rd batch of bread in the oven and decided to take pix of the finished product.

From the top

Bottom

Cut loaf on another larger loaf.  This is a white/whole wheat mix using sour dough starter, some bread yeast, brown sugar, a couple of cups of 2 % milk, a bit too much salt ;-), and nothing else.  15 minutes of kneeding and 4 hours rising.  Oven wasn’t quite hot enough to do it all.  Should have had another burn but was dark and I was tired.  Will start earlier next time and use less salt…

And the book that started it all:

better pix on the way.

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By Dave, October 10, 2006 1:42 pm

First Ever Chinese Cooking Robot Cooks Like Robo-Mama Used To – Gizmodo

With this we don’t need no stinking chefs!

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By Dave, October 10, 2006 11:49 am

Boing Boing: Panicked chefs propose copyrighted food

IDIOTS!

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By Dave, October 6, 2006 11:45 am

Recipies – ACTIVATING YOUR DRIED SOURDOUGH CULTURES

Bits and pieces. So much to learn about a (seemingly) simple process…

My starter does have the brown water on it so must be close anyway.  Wondering if I should use milk the next time.  Some say to and some say not to…

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By Dave, October 6, 2006 11:42 am

Jeff Varasano’s NY Pizza Recipe

This dude has a serious pizza jones!  And I salute him for it.  Am going to try again soon in my mud/brick oven.  Last time I didn’t get the floor hot enough and they kept sticking.  The pieces that made it out were good but just not what I was looking for.  May try a bit of coal next time to increase the heat.  Though I was cooking loaves of bread in about 5 minutes last night after doing a stir and sweat number on the coals that were left after the fire was mostly out.  Kept moving them around for a half hour or so which got the floor just about right for the bread so maybe that is what I need to do for the pizzas too.

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By Dave, October 3, 2006 9:26 am

Cookbook:Recipes – Wikibooks, collection of open-content textbooks

Quite a nice cookbook.  Lot of stuff I have never seen before and some that I have but done differently.  A new bookmark for me.

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By Dave, September 26, 2006 9:56 am

Toad in the Hole with Roasted-onion Gravy from Delia Online

Looks good to me!

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By Dave, September 18, 2006 12:58 pm

The Top 10 Foods to Eat Organically

This is a real good news/bad news thing.  The most used foods have the highest pestiside levels.  These are some of them and a selection of foods to replace them.

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By Dave, September 11, 2006 10:20 pm

Boing Boing: Papercraft food printed with edible inks at Chicago’s Moto restaurant

Weird stuff.  Like really weird stuff…

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By Dave, September 7, 2006 9:36 pm

DenverPost.com – Veggie thieves’ penalty tossed

Looks like the internet strikes again.  Seems that the folks that prosucated the kids for stealing vegies meant for a pig farm have had a change of heart.  Course they are not available for comment… 😉

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By Dave, September 5, 2006 9:37 pm

The Blog | Dan Worth: How I Lost 10 Pounds in 10 Days on the Climate Neutral Diet | The Huffington Post

Burn more than you eat and you do this every time.  Amazing how that works.

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By Dave, September 4, 2006 12:02 am

Hottest Sauces in the World – Hot Sauce Store – Tijuana Flats Hot Foods Inc – hotsauce bottles – Smack My Ass and Call Me Sally Hot Sauces and Holiday Gift Ideas – The hottest sauces and peppers

These folks are plumb nuts…

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By Dave, August 31, 2006 4:24 pm

Gulf Shores Alabama Vacation & Dining Info

When they say “Everything” that’s what they mean.  Of course I haven’t found a best and worst toilet section but everything else seems to be here.  Good info.  Can’t say much for the overbusy layout. Food review are good with some rather funny bad review thrown in.

If you are going or thinking of going to Gulf Shores bookmark this site.

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By Dave, August 30, 2006 8:12 pm

Fork & Bottle – The Artisan Food, Wine & Cheese Gastronomic Portal for Culinary Adventurers

This looks like some seriously good eats!  Gonna have to spend some serious time looking and reading.