eBabble

Thanksgiving feast

Posted by in Food

Successfully came through my Thanksgiving dinner. The last few years I’ve been winging it with my stuffing and the results have been mixed to put it kindly. This year I turned to a great basic stuffing recipe from Saveur that was full of fresh herbs, celery, onions, dried bread cubes, stock and eggs. I added mushrooms and homemade sausage and baked for fourty five minutes: the end product was excellent. I also made Parker House rolls from a Cooks Illustrated recipe but let the buns do their final rise in…read more

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Burger Quest: prep and cook

Posted by in Food

For any burger fan it comes down to grill or fry.  I enjoy both and like to change it up now and again.  For either technique you want the same thing: a nice crust on the outside and a juicy center: pretty much the same thing as steak. Which leads to patty formation and what actually works.  I’ve tried leaving the meat loose and barely forming the patty but that leads to the burger being so loose when you eat it there’s no cohesive mouth feel.  That doesn’t mean go…read more

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Charcoal

Posted by in Food

Since getting my Big Green Egg my way of thinking about grilling and barbeque has completely changed. For one thing it meant using charcoal: something I haven’t done since the old hibachi in the back yard when I was nine. When I bought the Egg it came with a bag of Big Green Egg lump charcoal: wood that had been made into charcoal by lighting it and removing the oxygen, such as burying it in sand. Nothing added, just a good burn that gives to my nostrils a heady smoke…read more

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