Food

Hot Smoked Chuck Roast

Hot Smoked Chuck Roast

After many successful pork shoulder (butt) cookouts on the barbeque I wondered if a low and slow approach would work for beef. I was at the store recently and came across a beautifully marbled chuck roast; blade roast for us Canadians, and I have no idea why we have a different name for this cut of beef. I gave it a generous seasoning of salt and pepper then left it for a day uncovered in the refrigerator. I set up my Big Green Egg for indirect...

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Cranberry Sauce

Cranberry Sauce

My family was away over Thanksgiving and a friend canceled for dinner but I decided to forge ahead and make a traditional Thanksgiving dinner for myself. Since I’m diabetic (type 2) I skipped the mashed potatoes and made my dressing with whole wheat bread; for my roux I used whole wheat flour. That also meant I had to change my standard cranberry sauce recipe. I always followed the standard Ocean Spray recipe on the package of fresh...

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The Sandwich Of Summer 2012

The Sandwich Of Summer 2012

I like sandwiches. No, that’s not strong enough: I love sandwiches. Take ingredients you thoroughly enjoy and put them in a portable, edible container. We had what could be considered a “perfect storm” of elements in the refrigerator last week for me to create what is now my official sandwich of 2012. Behold and bask in its wonderment. Let me break down the ingredients for you. Turkey Ham Bacon Lettuce Tomato Onion Jarlsberg...

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Organized Through Labels

Organized Through Labels

Labels, who wants to waste their time with labels? My wife has owned and used a Brother P-Touch labeler for some time, keeping things neat and organized. I’m the cook and kitchen manager in the house and until now have been happy with a hunt-and-peck outlook to kitchen management. Sure my wife complains she can’t tell what meat is in the freezer, but isn’t half the fun taking out a frozen hunk of dark meat, turning it over and...

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Cook Pasta In A Frying Pan

Cook Pasta In A Frying Pan

I saw a post recently on Chow that made me very skeptical: cook pasta in a frying pan, just covering the pasta with cold water and cooking on high until tender.   This goes against all thinking on pasta cooking: everyone says we need vast amounts of boiling water to properly cook pasta.  Yet this new recommendation came from Harold McGee, a very respected food scientist.  So I gave it a try.  And you should too, as the results were wonderful. ...

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Clay Pot Refrigeration

Clay Pot Refrigeration

I saw this on YouTube: make a clay pot refrigeration container, called a Zeer Pot,  with sand and water.  It’s a very simple and effective technique that once constructed is good forever with the addition of water. As well here’s a great case study how this is helping people in Sudan, along with a technical manual and brief.  They use a clay lid instead of a damp towel, which makes more sense for long term...

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