Start by making a batch of vegetable stock. We used lots of beet greens and chard for ours, but there was a lot of “misc” ingredients too. It was kind of a sweep the fridge special.
Take 1 quart of the vegetable stock and add two quarts tomato juice (I ran some tomatoes from […]
Growing up, I used to love refrigerator pickles. I don’t remember who in my family made the ones I liked so much though. A few years ago I googled for a recipe, and found that the “standard” refrigerator pickles recipe calls for 1 cup of vinegar to 2 cups sugar. That’s way […]
My previous post on the rice steamer has spawned a little discussion in the comments about hard boiled eggs, so I thought I’d share a few geeky facts about cooking eggs.
First, have you ever had a hard boiled egg with a greenish grey yolk? Chemically, there are a few interesting geeky things going on […]
Okay, this one is easy. I based it off a recipe given on the back of a can of spam.
Dice spam. Skewer spam chunks, alternating with chunks of pineapple. Run the kabob under water, heavily sprinkle with brown sugar, and grill for about five minutes. Flip it once or twice.
I googled “sliced marinated portabella mushrooms” and found this recipe in the #4 position. Go click the link if you want to see the original; below is the recipe with my modifications*. I think it’s going to turn out really well, but it’s marinating in the fridge overnight at the moment. I’ll […]
I made this salad last night; it’s a good recipe, but needs a few modifications.
First off, the dressing. When I got done making it, I asked myself rhetorically: “Is this supposed to taste like olive oil?” So if you decide to give this a shot, do what I did: Add two […]
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