Before I start detailing this ridiculous project, I’d like to point out that I fail in the end. There is no great yogurt recipe hidden in here, no surprising technique that changes everything. I tried some methods, some reasonable and some quite stupid, and none of them worked. I just want to make some respectable yogurt at home, and I’m hoping some of you can help.
I thought this would...
For those who didn’t catch our incredibly late Sunday post , we were both live bloggers at the 2008 James Beard Foundation Awards. See those all access passes? We could essentially go anywhere we wanted to at Lincoln Center. To check out the trouble we got into, visit the James Beard Live Blogging Site . There you’ll find a nice recap of us chatting with Nancy Silverton about he...
Join us tonight at the James Beard Foundation Awards. Nick has only just flown in from flooded Indiana and we're off, clad in tuxedos to see what we can see and eat as much as we can. We'll be among the guest bloggers bringing you live coverage throughout the night.
Check us out live here starting after 6:00pm EST.
Montreal is famous for a dish called poutine, which we sampled heavily the weekend we visited, in which crispy frites are salted, tossed with pillowy, tender cheese curds, then smothered in rich brown gravy. A dish, suffice it to say, to be eaten with a fork. At Au Pied de Cochon , Montreal's cult restaurant where gluttony and excess have become signature sins, they include all of tho...
When Elin went to Montreal a couple years ago, she sent me an email with only a photograph attached, a picture with her mouth open, eyes closed, and a forkful of French fries covered in gravy. The subject of the email said simply, "Poutine," and I knew that one day we would travel to Montreal where I could try this dish myself and experience the delight that was apparent on her face.
As if...
We've done our fair share of charcuterie projects on this site and enjoyed every minute of it. There have been successes , and there have been failures , but all in all, it's some of the most fun we've ever had making food.
I'm beyond thrilled to report that on July 24th, Whole Foods Bowery in New York City will be offering a class for all interested in learning the...
I can't remember exactly where the conversation began, or why we suddenly started talking about New Orleans, but for about 5 minutes last Friday Night I waxed poetic about the Crescent City. My interest has been explored before , but apparently my chatter seemed especially interesting that night. I suppose I could have been because my friend Hal had never been, and I took umbrage. ...
Over the past year or so, Nick and I have developed a kind of unhealthy obsession with cocktails -- some could argue literally. We've quietly stocked our cabinets with liquers, liquors, bitters; our fridge doors are weighed down with vermouths (yes, they should be refrigerated ) and simple syrups; a regular supply of rye whiskey, bourbon and gin comes and goes, mixed with a recurring stoc...
I thought I knew everything there was to know about salsa. Tomatoes, garlic, onions, jalapenos, lime juice, salt. Chop, mix, serve. It’s an enormous pain, but the alternative (jarred salsa) just doesn’t compare. Taking the time to chop is a noble pursuit.
That was until Blake visited last weekend. What he threw together in a matter of minutes turned blood red and clung to every chip l...
It's a tale of the old and the new. Of the high and the low. It's Wild Turkey and Maker's Mark , two bourbons I love, but couldn't be more different from each other. The Turkey is a high rye bourbon made to grip your taste buds and warm your insides, while smooth and seductive Maker's Mark is the gentleman's choice, somewhat conservative and much more expensive. Feeling guilty th...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.