Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making a “Western-themed” cocktail, because a man on Twitter asked me very nicely.
Tagged With skillet
If I could only own one electric kitchen gadget, it would be an immersion blender. Mine sees near-constant use, making short work of everything from mayonnaise to lemon curd; it’s never met a lump it couldn’t smooth out. Still, I’d never have guessed that this trusty machine would solve my cacio e pepe woes for good.
My grandfather was an eater of many meats - even possum — but he did not care for the texture of wild boar. His recipe for wild boar stew was simple: cook the boar with various vegetables, then “throw the meat in the garbage and keep the broth.” It is worth noting that he was not exactly the cook of the family, but the fact remains that feral pig can be quite tough if not cooked with care.
Video: As far as plant parts go, grapes are the closest thing you can get to lollies. But too-ripe fruit is significantly less fun and, once grapes start to mush out, I am much less inclined to eat them. Luckily, with just a little butter, and a little roasting, you can transform mushy, sad grapes into a jammy, sweet spread that is perfectly at home on a fancy cheese plate.
The kitchen is truly the heart of the home, and anyone who's lived with roommates has, shall we say, a more nuanced understanding of that old cliche. Kitchens feed resentment and bitterness just as easily as they produce joy and, unless you and your roommates communicate directly, you're in for a very bad time. Here are some guidelines to help you get off on the right foot.
Happy weekend everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making a ménage à trois of assertive, flavorful booze to help us forget the woes of the workweek.
My aesthetic — both as it pertains to food and in general — can best be described as “horny raccoon”. Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as burger cheese and devon, and will continue to champion chefs and food personalities with similar dispositions.
Chicken nuggets are just plain fun to consume, but some people (mostly vegetarians) miss out on this dippable delicacy because of all the pesky animal protein. These chickenless nuggets — which are made with texturized vegetable protein and chickpeas — are savoury and tasty while being completely vegan.
Video: There is only one correct way to “dispose” of bacon grease, and that is by consuming it. While it is a fantastic frying oil — especially for eggs and bread — it also makes a superb mayonnaise, a rich and salty compound butter, and a truly transcendent salad dressing.
As a person who keeps at least 1kg of butter on hand at all times, I’m constantly cycling blocks of the stuff between my freezer, fridge and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen dumplings and some chicken stock, I found one last box.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making our first ever reader-suggested cocktail, and it’s a good one.