Tag: cooking

Federalist Radio Hour

The Federalist Christmas Cooking Spectacular

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Hosted by Emily Jashinsky
With guest Christopher Bedford

On this episode of “The Federalist Radio Hour,” Federalist Senior Editor and Co-founder of RightForge Chris Bedford joins Culture Editor Emily Jashinsky to discuss the importance of tradition, gathering, and cooking food during the Christmas season.

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Federalist Radio Hour

Chef Christopher Kimball Shares What’s Cooking This Christmas

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Hosted by Ben Domenech
With guest Christopher Kimball

On this episode of “The Federalist Radio Hour,” Christopher Kimball of Milk Street joins Federalist Publisher Ben Domenech to share tips from his new book “Milk Street Vegetables Cookbook” and offer his advice on the best ways to prepare food for the holidays.

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Member Post

Yudansha
Yudansha
2510
 

Every morning, I wake up early and make coffee and toast for my finacé.  Over the last couple of days, I have noticed that our skillets have a warp on the bottom that prevents them from sitting flat against the burner.  It’s annoying and makes the pan heat unevenly.  I just chucked them in the […]
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Zafar
Zafar
161
 

So….I’ve been making bone broth in quantities, what with the self iso and all I need to keep busy, and I like making sure my mother drinks a cup of it a day, no matter what else she eats (which fluctuates). The last batch was made from beef bones, and yielded a thick sheet of […]
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Mae Mae’s Cooking Up More Than Food for Your Belly

Clifford A. Brown
Clifford A. Brown
88
 

Mae Mae’s Happy Table brings home cooking and home-spun wisdom to YouTube. Mae Mae, with her husband Tuck on the camera, has recently added a weekly meal video, with each item explained and likely detailed in a separate video. This week, we got even more. Mae Mae had been visiting relatives and live-streamed a meal at a restaurant. This prompted Karens to attack and Mae Mae responded in the strength of the Lord. Never mind The Rock, do you smell what Mae Mae’s cooking?

Here is a delicious, homely meal of green beans from Tuck’s garden, rolls from the store, sweet tea (naturally), and a delicious pot roast.

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David Foster
David Foster
2512
 

Bob Unanue, the CEO of Goya Foods, had some positive things to say about President Trump…who he called a ‘builder’, and compared with his grandfather, the founder of the company. The usual suspects reacted predictably, not critiquing his comments but rather calling for a boycott of Goya Foods. This would be a good time to […]
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Reuben Bratwurst (or Why my Mouf is ’Appy)

Arahant
Arahant
248
 

A few years back, a little fast food place opened here north of Detroit, Michigan. It was called Loaded Links. Basically, it was a high-end hot-dog and circus food place. They had all sorts of options on the menu. For instance, there was the Millionaire’s Dog, which had a Wagyu steak dog with fois gras and truffle sauce. They also had menu items with names like Windy City Dog or New York-Style, etc. I went through trying all of the variations. My wife had been getting the Reuben Dog with a few small alterations. I believe it normally came with an all-beef hot dog, and she would substitute a Polish sausage, instead. She would also get it without pastrami. Now, I thought pastrami was kind of an odd innovation. Corned beef, yes. Pastrami? Eh. So, I didn’t try the Reuben Dog until we had been there at least ten times. And I was very pleasantly surprised. It was without a doubt the best thing on their menu. A week later, I was jonesing for that Reuben Dog. We headed over there, and…they were closed. They had a note saying that they were moving and would be at a new location in the spring. And then CoViD-19 appeared. Loaded Links has not yet reappeared if it will. And I’ve been jonesing for another Reuben Dog.

Oh, I have had Reubens since then. Given my conditions, they have to be naked, no bread. Likewise, Loaded Links had an option to serve the hot dogs in a gluten-free corn tortilla, which is how I had been eating them there. But those naked Reubens weren’t quite the same.

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sawatdeeka
sawatdeeka
214
 

Since I’ve been laid off my afternoon job, and I’m at home with family, I’ve been taking my turn cooking several nights a week. We like variety here, so we use the Instant Pot some nights with results that are good to great. Tacos or some variation on that theme are often served. Thai food […]
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Midget Faded Rattlesnake
Midget Faded Rattlesnake
2516
 

Kitchen confidential? Confidentially, around here it’s more like kitchen accidental. I’ve made “egg-drop cheesecake” to rescue eggs my kids smashed, “old salmon biscotti” to rescue a slab or so of salmon (and it was delicious!), and all sorts of meals to use up whatever we had. Eggplant is, if you know a few tricks, good […]
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Friday Food and Drink Post: Have Your (War) Cake and Eat It, Too

She
She
219
 

To commemorate the 74th anniversary of V-J Day on August 15, herewith, a couple of family recipes for War Cake a more-or-less appetizing (de gustibus, and all that) sop to the sweet tooth of the war-weary denizens from the Old and New Worlds. One is from 1942 and was shared with me by a friend in the early 1970s, and the other we found handwritten on a slip of paper that fell out of my grandmother’s favorite cookbook when we were sorting out her stuff after she died. It and the paper it’s written on are of sufficient antiquity that it’s quite possible this one is from WWI. Our guess is that it was sent to Granny by the branch of the family that emigrated to British Columbia; hence its name, Canadian Cake (click to embiggen):

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Group Writing Friday Food and Drink Post: Bon Appetit aux Hommes et Femmes!

She
She
119
 

History claims that the first “modern” restaurant was opened by one Monsieur A. Boulanger, sometime in the middle of the eighteenth century, and somewhere in Paris, where his small establishment served, mainly, soup to the middle classes. Although the tradition is robust, extensive research has never actually turned up any proof of his, or of his restaurant’s, existence, and La Grande Taverne de Londres, a much more upscale affair which opened in 1782 under the direction of Antoine Beauvilliers, is generally credited with being the first “real” modern restaurant. According to his Wikipedia entry, it catered to an aristocratic clientele, with

 tables made of mahogany, crystal chandeliers, and tablecloths of fine linen, an extensive wine cellar, and elegantly-dressed waiters. Dishes on the restaurant menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips. The restaurant Beauvilliers became a rendezvous of conservative political factions, in which Beauvilliers was implicated; in 1795 he was forced to close his establishment and to live away from the trade that was his life.

Poor guy. Then, as people do still, he appears to have paid the price for his political persuasions.

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Clifford A. Brown
Clifford A. Brown
55
 

On Valentine’s Day, enjoy some sweetly spiced red tomato jam. Really, tomatoes are a fruit. In a jam, they offer a good balance of sweetness and acidity that is less cloyingly sweet than other red fruit jams. I use a spiced tomato jam/butter recipe from Allrecipes.com. There is, of course, a tale in how I […]
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How Do You Make That: Tender Pork Chops

Seawriter
Seawriter
4021
 

I love pork chops, but I really dislike pork chops the consistency of shoe leather. Fortunately, I did not have to eat leathery pork chops while Janet was alive, and I learned her technique for cooking them before she died. Pork chops have become one of my go-to meals when I have company over, and they all marvel over their tenderness. Yet making them is ridiculously easy. Here is how.

You will need:

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Front Seat Cat
Front Seat Cat
10618
 

    I bought a rotisserie chicken at the local grocer. You can get a lot of mileage out of it. First night was chicken enchiladas. On night two, I asked my husband what he wanted, a chicken salad or chicken with sides? “What kind of sides? How about beans”??, he asked. I frowned and […]
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Go, Fish!

She
She
4816
 

I love to eat fish. I freely admit I’m a bit of a fish snob, in the sense that I’m fussy about fresh fish, and if I can’t have it fresh, I’d just as soon have the stuff that’s flash-frozen on the fishing boats, or I’d rather not have it at all. I’m deeply suspicious of most “fresh” fish in the grocery store and I just won’t buy fish I don’t like the look or smell of (this is most of it). I prefer wild to farm-raised, and if it’s been out of the sea for more than about ten minutes, I’m not sure it’s fit to eat.

It’s easy for me to trace the origin of this prejudice: In my high-school and college years, I spent most summers on Prince Edward Island, stuffed into a 19-foot trailer with the rest of my large and argumentative family and at least one dog, and we caught and ate fresh fish every day. Mackerel, cod, hake, halibut, and the occasional salmon which Lorne Vessey, the one-armed fish peddler would leave for us in a plastic bag with some ice, tied round the doorknob of the trailer for us to find when we returned home at the end of the day. Clams (if I had a nickel for every pound of both steamer and quahog clams I’ve dug in my life, I’d be a millionaire). Lobsters (straight out of the ocean, boiled in seawater, and served hot). Smoked fish. Salt fish (if I had a nickel for every lobster trap I’ve pulled at 4 AM or every pound of fish I’ve salted or smoked … ditto).

Just hand me a narrow-blade carbon-steel knife, a whetstone, and a bucket of fresh fish, and stand back! I have this covered.

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