Got a serious LOL chuckle out of this review of Wendy’s
Archive for the ‘Cooking’ Category
Updated Blintz Memories
As a child I can recall having cheese blintzes periodically for breakfast on a Saturday morning or for a Sunday evening dinner (we at breakfast food whenever). The filling was light and sweet and I could eat mounds of them. Recently they moved to the top of my “to try” cooking list, primarly on the [...]
Impromptu Thai Chicken
I decided not to do an exhaustive meal plan this week just to break up the routine. I ended up getting some basic – salmon steaks, boneless skinless chicken breasts, and steaks for the week and just “wing it” with whatever I happened to have. Tonight nobody was really interested in eating when I got [...]
Cheesy Cakes
Well, perhaps more like a cracker or a puff – I hesitate to call it a “cake”. Regardless they went together pretty easy and cooked up better than I expected. Starting off with the dough I had my doubts that they would rise at all. A bit of flour, butter and cheese kept extremely cold [...]
Charcoal N00b
I really can’t recall the last time (or any time) that I actually grilled on charcoal, but I’ve been watching and reading enough about grilling on natural charcoal that I wanted to learn how. So this weekend, being Memorial Day, I purchased a 22.5″ Weber One-Touch Silver grill, a chimney starter, a bag of natural charcoal and [...]
MSU: Feeding America
Props to MSU for developing Feeding America: The Historic American Cookbook Project. Seems to have been out a while judging from the article on Historical New Orleans Cookbooks in the Washington Examiner.
Cheese Cakes
Not Cheesecake but “cheese cakes” which, according to my reading of the original recipe in Cooking with Love and Paprika, are small savory biscuit sized cakes made with cheese. The ingredient list doesn’t contain any chemical leaveners. Whatever rising occurs will be based off of cheese, flour, butter and steam. I plan on keeping things [...]
Webcast: Farm to Table to Kids
I may just have to catch this webcast this coming weekend. In addition to the local food angle, Alton Brown will be participating.
South of the Border Shrimp
The goal was to produce a southwest spiced shrimp with a passable southwest dipping sauce. I succeed on the shrimp, but missed on the sauce, well for my spouse anyhow. I actually though the sauce was passable but perhaps that was just the margarita saying it was OK. After defrosting the shrimp (which were already [...]