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The Magic of Beer Can Chicken
19 March 2024
Beer can chicken and it’s derivatives are my favorite thing to cook. I have
laid out in this post some notes on cooking it well, and how to do it right.
It’s not something that is explained easily or obviously. These are my personal
notes on how I do it, and will be updated as I learn new things about it.
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A Blood Orange and Meyer Lemon Sour for Christmas
24 December 2022
I found blood oranges and Meyer lemons at my local farm market. Blood oranges
are these very deep dark red fruits that taste more like oranges than one would
think. It’s also smaller. A Meyer lemon is a sweeter lemon with a softer skin.
These fruits are both really good, but what if these were combined into one
drink. Since citrus fruits were given as gifts in Pennsylvania Dutch families
I’ve decided this would be a good time to talk about this concept.
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The Secret to Better Soups
06 November 2022
I’ve been on a bit of a soup kick lately, in the past 2 weeks I’ve made 2 big
pots of different kinds of soup. Both have turned out good, and have been
filled with very rich and deep savory flavors. I have to give a lot of credit
to the content I’ve been consuming and watching on youtube of older french
cooking techniques. I credit the results to 2 very interesting ideas. The soups
I’ve made have been a pepper potato chicken soup, and a beef short rib with
beans soup.
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My New Picnic Bench is Better Than Any Other Outdoor Furniture
06 June 2022
I bought a picnic bench to really enjoy the outside this summer. Over
the last weekend, I picked up an unfinished wooden one from Lowe’s, and
finished it myself. I got it for several reasons, and wanted to show
it’s empirically better than any other patio furniture. I also just
want to show off how good it looks in the yard.
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My Great Granddad's Chicken Recipe
26 September 2021
My great granddad used to make chicken similar to this using a basting
mixture. This is his recipe with some modifications by me to get more
browning out of it. He poured it over with a whiskey bottle and a speed
pour, I use a mug and a brush to be more efficient with the liquid. He
did it with chicken quarters, but I prefer using a spatch-cocked chicken.
He also used a different vinegar than I do.
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A Blender Muddled Julep Inspired Strawberry Cocktail
05 June 2021
So I had some inspiration with some fresh strawberries and some
homegrown mint, so I decided to try to make a blender muddled cocktail.
Blender muddling is a technique described in “Liquid Intelligence” by
Dave Arnold. It’s designed to maximize flavor extraction while
minimizing oxidation. I think this is really simple and flavorful
cocktail. This recipe I have described will serve 3 people.
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I Cooked a Leg of Lamb on my Smoker.
26 March 2021
I made a glazed leg of lamb on the smoker. These are the pictures of how
I served it, and the procedure of how I cooked it.
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Ginger Cumin Rubbed Rib Roast
31 December 2020
I scored a rib roast from a local butcher shop whose owners were
retiring. It was a beautiful 6lb chunk with an amazing fat cap on it.
This is how I cooked it, and what I made with the leftovers.
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Atlantic Pie
22 November 2020
I made some Atlantic pie recently with a few modifications. I think it
turned out pretty good. I basically followed the New York Times
recipe. I wanted to make something using saltine crackers. This turned
out to be way easier than expected.
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Worcestershire Fried Rice
07 December 2016
I recently made fried rice with Worcestershire Sauce. It was really good,
here’s how to make it.