Content about Sausages
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October 17, 2011
Just a little love for laborious cooking projects.
The older I get, the more I appreciate the un-simple things. Sure, I admire the shining brilliance of singularly perfect foods — like the best summer tomatoes or a properly aged steak — but I'm far more interested in dishes that combine dozens of components into a complex and bewildering whole. I speak of Mexican moles, feisty Thai salads, balanced Indian curries, and, of course, a certain Creole dish I've been in love...
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May 19, 2010
It's my opinion that the secret to great biscuits and gravy is that there is no secret
I know that biscuits and gravy together don't make sense. It's meat, thickened with flour and milk, ladled atop a starchy biscuit. There is no balance, no acid, and no spice. Compared to the dynamic Szechuan food I've been making lately, it can seem safe and boring. But that's not how I think of it. Perhaps it's something that needs to be injected to your blood as a child, because I have a fondness for this dish that...
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April 26, 2010
Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.
The Best Oyster Po' Boy Outside of New Orleans
Nick still can't reach the perfection he found in New Orleans, but this cornmeal and flour crusted oyster recipe comes the closest.
Cornmeal-Crusted Pan-Fried Trout
Sometimes the simplicity of a freshly caught fish requires...
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March 30, 2010
How to make better bangers
As I was digging into making my own British bangers for my Full English Breakfast challenge, I kept stumbling onto the same sad story which may or may not be complete bullshit: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausages had the tendency to burst out of their...
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March 16, 2010
Can you replicate the best English breakfast at home?
To eat well in England you should have breakfast three times a day.
- W. Somerset Maugham
I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and cress sandwiches I purchased from a convenient store. The dollar was nearly worthless next to the mighty pound at that time, and I hoarded what little cash I could for bus passes and the odd pint, relegating whatever was left to keeping...
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March 4, 2010
A tastier and quicker version of the classic.
I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" variety, which is...
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[From Eating L.A.]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Straining Valentine's Day with Thomas Keller
Are Thomas Keller's damned recipes worth it, or just overcomplicated? Sky Full of Bacon's Michael Gebert attaches his erudite crankiness to Chicken and Dumplings and inquires.
Should Junk Food Be Taxed?
A recent...
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July 22, 2009
A step-by-step guide to every condiment and step in making the perfect, authentic Chicago-style hot dog.
The Chicago Hot Dog is, perhaps, one of the most improbable food combinations in the world. We do know this: it shouldn't work. A towering, precipitous bundle, loaded up with so many condiments that it's twice the volume of the dog itself. It threatens to fall apart, to be so absurd it forgets its provenance as a hot dog. It's misguided, it's madness. Yet it's mad enough to succeed brilliantly.
The ratio of bun-to-dog...
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June 24, 2009
Insight into perfecting 90 minute, no-soak beans and homemade bratwursts.
It's been a delicious week. I've been doling out my homemade bratwurst to close friends and making batches of 90 Minute, No-Soak beans just because I can. I know some people had some questions about both of these posts, and this week has given me a few more insights to both processes which hopefully will answer some of them. Also, Michael Ruhlman wanted to see my amateurish spreadsheet I created to find a bratwurst...
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June 18, 2009
The ultimate guide to the Midwest's finest encased meat.
My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling. What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies. It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke. I stuffed that sausage into a huge roll and piled it high with sauerkraut and grainy mustard. ...
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June 11, 2009
How do you make this Wisconsin classic?
I have been thinking about bratwurst for days. What started as an idea for a simple cookout on my little Webber Grill has now completely consumed me because I simply can't find the right recipe. The question eventually led me to walk into Hot Dougs on a recent Wednesday and ask Mr. Doug himself what was in the sausage.
But first, do you know? What is it, exactly, that makes a bratwurst a bratwurst? I know...
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October 26, 2007
A nice technique for cooking hot dogs at home.
By Blake Royer I hardly ever cook hot dogs at...
I hardly ever cook hot dogs at home--it's the kind of food that I buy on a street corner in a rush. On the way to a concert. When I don’t have more than 5 minutes for lunch. When it’s three days before my paycheck and rent's due. Two bucks on a street corner, less than that if I'm lucky to be near a Papaya King (or Gray's Papaya), where they’re...
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All content copyright Nick Kindelsperger and Blake Royer.
