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A woman told of smearing Huy Fong’s flagship product, Tuong Ot Sriracha (Sriracha Chili Sauce), on multigrain snack chips. A man proclaimed the purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar to be “the bomb,” and thanked Ms. Lam’s employers for “much joy and pleasure.”
via United Tastes – Hot Stuff in a Squeeze Bottle – Series – NYTimes.com.
Columbia Crest Two Vines Vineyard 10 Red Washington 2007 88 points, $8
Plush and polished, not a big wine but it applies pillowy tannins around a core of dark berry and sassafras flavors. Syrah, Cabernet Franc, Sangiovese, Grenache and Mourvèdre. Drink now. 50,000 cases made. From Washington.-Harvey Steiman
via Wine of the Week for January 11, 2010 | Wine of the Week | News & Features | Wine Spectator.
Albertson’s has this for $6-$7 per bottle. First few I found were 2006, which I think is actually better than the 2007 – what a little age can do.
On the PBS website for the muckraking documentary King Corn—a film that roundly attacks industrial agriculture—the following declaration is made: “Before WW II, most Americans had never eaten corn-fed beef.” This claim, which has become a mantra in sustainable agriculture, is more often than not dispatched to rally support for grass-fed beef—a supposedly healthier and more environmentally sound way to feed cattle—which is to say, in accordance with the rhythms of nature rather than the time clock of industry.
via A Myth of Grass-Fed Beef – Freakonomics Blog – NYTimes.com.
Why did Uncle Fred pucker and cringe after each sip of beer?
via YouTube – Vesti.
“Easy. You want Americans to eat less? I have the diet for you. It’s short, and it’s simple. Here’s my diet plan: Cook it yourself. That’s it. Eat anything you want — just as long as you’re willing to cook it yourself.â€
via Out of the Kitchen, Onto the Couch – NYTimes.com.
That’s what I call a great diet!
Behold, BACON EXPLOSION Here’s what you’ll need…
“It’s mass death and destruction when you heat a fruit or vegetable,†she said.
via At the Stove, a Dash of Science, a Pinch of Folklore – NYTimes.com.
A large beef roast is the simplest of all party entrees to prepare well. Select it carefully and cook it right and you will hear nothing but praise from your diners.
via Beef Roast Basics and Cooking Tables for One or Several Roasts– Ellen’s Kitchen.
I wanted to find out if 2 roasts (e.g. 6 pounds each) takes the same amount of time to roast as a single roast (e.g. 12 pounds).
The answer is: a bit more time than it takes for one.
I have 2 of unequal size. The meat thermometer checks the smaller one first.
Phooey – combine the 2 weights then compute as a single roast. I guess if I had 56 lbs. of roast it might be different. A 7 + a 6 took the same time as a 13.
The Finger Test to Check the Doneness of Meat:
There are two basic methods to test for how done your meat is while you are cooking it – use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer).
(Via Simply Recipes.)
This has been my method of testing for years. The examples and pictures show the technique well.
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