Living alone on a reporter's salary meant Gordon Dritschilo had to learn how to cook, which he threw himself into with a geekish passion. In the process, went from the sort of person who orders a cheeseburger at a fancy restaurant to having a reputation as the guy who will eat anything.
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Going right to the top of my Christmas list is "The Hemingway Cookbook," which, according to the publishing blurb, assembles recipes from his favorite places to eat and "other sources." Truth be told, I will probably never have occasion to make "Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre," but if the opportunity ever does present itself, I intend to be prepared!
For the ambitious among you, Michael Ruhlman has posted instructions on making your own salt. We're a little too far from the ocean for me to try this regularly, but I may give this a whirl the next time I'm vacationing near a beach.
I'm linking to The Guardian not once, but twice today. First, they have this selection of recipes for 1920s cocktails -- there's a bit of irony here in that the fruity cocktail was essentially invented in the 1920s in order to disguise the godawful taste of the bathtub liquor Americans were drinking during Prohibition. Then, they have this collection of cooking advice for the student who just returned to college.
The bottom one is one ounce, the middle one is five ounces and the one above that is 12 ounces. The bottom two make it very easy to measure out any number of two-ingredient cocktails -- one ounce liquor, four ounces mixer and top off with ice.
What I have trouble understanding is how Solo would build such an obvious selling point into their product and not tell anybody. I guess they probably aren't hurting for market share.
So, now that you have your cup, you need a drink. How about a cucumber gin fizz? I'm going to have to see if I can make a vodka tonic variant.
Finally, some munchies are in order. The folks at RAFFL would like you to try kale chips. While that picture does not, at least to my eyes, look all that appetizing, I've had kale chips that were really good. I think the ones I had were made with parmesan, though, so I don't know if they still count as healthy. I should probably give this unadulterated version a whirl.
Are you a "Game of Thrones" fan? If so, definitely read on. If not, you should really watch "Game of Thrones." You may still enjoy this, but there will be a big honkin' spoiler for the first season in it.
Do you have a taste for the macabre? If so, read on. If not, well, this post might not be for you. Continue at your own risk...
Now, even if you don't give two hoots about "Game of Thrones," I see here the concept for the most awesome Halloween party treats ever. I can picture it now, the severed heads of my enemies distributed around my living room as a delicious warning to my party guests. Who's laughing, now, eh? BWAHAHAHA-
Er, um, anyway. I thought it was cool. Check out the rest of the blog, too.
I have never so dabbled myself, though I will confess to having, long ago and far away, sampled the dabblings of others, some of which were downright tasty. I would advocate the stuff as an everyday seasoning if it didn't have a tendency to knock the person eating it clear into next Tuesday. And, y'know, if it wasn't illegal.
I love goose. You know how turkey is kind of like a richer, more flavorful chicken? Well, goose, if you've never had it, is like a richer, more flavorful duck.
Unfortunately, the last time I looked at a goose it was more than $50, which, with my budget what it is nowadays, put it well beyond my price range for anything but an incredibly special occasion -- like, "I just won a Pullitzer"-type special.
If you have such an occasion, or a more forgiving cash flow, I cannot encourage you enough to give goose a try. And please, please, please, save the fat. Goose fat leftover from roasting is one of those ingredients that turn ordinary dishes into ecstatic ones. Goose fat will make omlettes so good you will start crying after you take the first bite and realize the meal will eventually have to end. Potatoes cooked in goose fat are a religious experience.
Just throwing up some links at the moment. I'll try to come back for a proper post later, but no promises.
Meanwhile, here's Michael Ruhlman on cooking eggs in a pressure cooker. I can't be bothered with pressure cookers and don't do eggs that aren't mixed with lots of other stuff, but I figured this might be of interest to those of you who aren't me. Which is all of you, technically.
For those of you who are me, which is none of you, so probably for at least some of you who aren't me, too, here's Bob del Grosso on french fries. I have not been fully satisfied with my own attempts at home-made french fries, so I expect I'll give this a go.
For those of you who appreciate the occasional walk on the wild side, here's a pig salad. You read that right.