Posts by Grumio

A friend of mine recently mentioned that she'd made shakshula. I'd never heard of it, googled it, & clicked on the first thing that came up, the Wikipedia article, & thought, Hang on, this is huevos rancheros wearing a...

My second shot at sushi rolls: bacon & egg, bacon & asparagus. The bacon was homemade, hot-smoked (apple/orange), but "raw," not fried. The egg was Japanese-ish omelet strips, the asparagus pan-seared.   Then a little...

True, true, but iacta alea est.  We'll see how it turns out.  That was the idea behind the orange peel in the brandy - make a little jack-leg Grand Marnier.  I have brandy; I don't have Grand Marnier.   The...

I am tasked with ice cream for Thanksgiving, & thought orange/cranberry would be fitting.  Thought I'd run my ideas by the hive-mind for vetting:   Infuse brandy with peeled zest of one orange, then use that to...

I want to replace some granulated sugar in an ice cream recipe with honey.  I know they don't measure the same by volume, but going by weight, would I just use the same total amount of sweetener, eg recipe calls for 5 oz sugar;...

I use bacon chopped very fine & ground lamb to make a heretical merguez.  It's very good.  

Pulled pork.  Eat it as standard Carolina-style PP, in tacos or enchiladas, in a tomato sauce over pasta, in an Asian-style noodle soup...  Grill-roasted tri-tip, beer can chicken, RIBS RIBS RIBS homemade bacon...

Making pupusas is easy, except that it isn't.  I went through a pupusa phase a while ago, & while they were fine, no one would mistake my pupusas for pupusas made by a Salvadoran.  It is an acquired skill, & one...

So I seem to be on a caramelized onion kick - does anyone have any tricks for handling the stuff?  Sticky, stringy, gooey, sticky, and sticky.  It was particularly problematic trying to put them on a half-baked pizza, when I...

Trader Joe's carries a "white balsamic" vinegar which makes TERRIFIC tarragon vinegar.  Oooh - lemon tarragon vinegar... think I may have to give that a whirl.