True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.
Tagged With grilling
Leek greens are quickly becoming my favourite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavour.
At Lifehacker, we consider every day of the year to be International Burger Day. But May 28 is the official day of celebration for burger connoisseurs. To make the occasion, we've assembled some of our tastiest burger posts for you to snack on. Whether you want to know how to make your own McDonald's special sauce or revisit the colon-throttling horror of the "Colonel's McWhopper", you'll find it all here.
No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.
In spite of living in a coastal city with a reputation for its seafood, I don't cook a lot of it. It's expensive, and expensive instills fear in me. If I screw up, I might be out $30 or more for the main course alone. Even prawns are eye-wateringly exy for anything of respectable size. So, in wanting to write about one of my greatest cooking fears, where could I turn? It would have to be something that people aren't necessarily familiar with and, in keeping with the theme of this column: simple and inexpensive.
There are plenty of traditional holiday meals to think about as we near the end of the month. Rib roasts, even more turkey, a sporadic ham or wellington. But I'm a bigger fan of lamb - and not just frenched racks, but whole legs. And with the weather warming up, I think it's high time we talk about smoking.
I've recently started making bread for myself, and it is one of the most nerve-wracking-yet-liberating experiences I've ever had in the kitchen. There are so many terrifying points of failure, all of which are immediately forgotten when you smell the deliciousness coming from your oven. Or, in some cases, from the grill.
Under-seasoned meat is a crime. That poor, simple-headed chicken gave its life for you and ¼ teaspoon of salt-free lemon pepper per drumstick is your whole plan? Jesus, Barbara, have some respect. Thank goodness for spice rubs, which prevent crimes of improper seasoning by quickly imparting complex flavours to everything they touch.
Welcome back to Sunday Sustenance! Last week we preserved the freshness of summer and sampled it as delicious esquites. Today, we're going to work with old, stale bread.
When it comes to non-meats, pineapple is my absolute favourite thing to grill in this entire world. The caramelised, almost bruléed sugars and smoky flavours are magnificent in a cocktail, and the charred fruit makes a superlative burger or pizza topping. (That's right, pineapple on pizza is good; haters to the left.)
Nothing is better than a juicy steak cooked over hot coals, but cooking a giant hunk of meat to a perfect medium rare has always seemed like a task best left to the pros. Luckily, one of those pros -- New York chef Seamus Mullen -- is willing to share his secret for cooking mammoth cuts of cow: four empty tuna cans filled with wine and garlic.