Posts by Grumio

I've been using a slow cooker to caramelize small whole onions/shallots (peeled). Toss them in melted butter (haven't tried olive oil yet - that's a good idea) cook on low for a long time - 10 hours or so - until they're nice &...

Another affordable alternative with rather more robust flavor & plenty of collagen - turkey necks. I did a large batch of brown turkey neck stock a while ago & reduced it down to glace & it's some mighty fine stuff. ...

I learned a LOT from the CI gang, but I recently let my mag subscription lapse. I think you're better off buying their books. The Best Recipe, Soups & Stews, & Grilling & Barbecuing should keep you busy for a while. I...

I browned them in enameled cast iron, deglazed with dry sherry, put them in my new slow cooker with my chinese red-cooking sauce, and made a reduction sauce from the red-cooking sauce afterward. Terrific. Needless to say if you cook...

Most lamb shank recipes tell you to trim excess fat & brown in a little oil in a skillet or dutch oven. I've fixed lamb shanks quite a few times & generally they've turned out great, but I had some in a restaurant a while ago,...

Well not to be too much of a smart-***, but it's two Spanish words referring to a Mexican dish usually rendered in English as eggs ranch-style.

Um - does anyone really use a thermometer on steaks? It seems impractical.

Lamb stew with Guiness is one of my culinary chimeras. I made a batch years ago, off the top of my head, no recipe, & before, I have to say, I knew what I was doing - and it was brilliant. I've never been able to recreate...

Well... I would love to visit Iceland, and if I do, & if it's offered... I probably will try it. I fear the required amount of aquavit might make the experience rather blurry. But then, when it comes to eating rotten fish, I want...

I fear this may not be very helpful, but it is true: You have to be willing to fail.