Lookie here!

23 Mar

I stumbled across a few really interesting links today and figured I’d share.

Cooking light posted a great article about common cooking mistakes (and how to remedy them). I first glanced at it expecting rookie mistakes, but it covers a good range of foibles and fixes for all skill levels. For instance, I already knew that my oven has a mind of it’s own (roughly the same as a sadistic toddler), but I hadn’t thought of doing the bread test (pictured above). I don’t have any white bread in the house, but I’ll pick up a cheap loaf at the store this weekend to see where my oven’s hotspots are. Maybe this way I won’t have to break every recipe into 7 minute increments punctuated by rotations, switches, and general dancing of hot pans. Check out the article  here !

Recently I was a bit restless after a bartending shift, so I figured I’d swing by my old favorite dumpster to see what it had in store. I hadn’t been dumpstering in years, so I’m not really sure what provoked me to give it a go that particular night, but I’m glad I did. After 3 minutes I was loading my car with fresh roses, tulips, and daisies and an entire crate of olive oil. The oil was shipped fresh from Italy that day, it was printed on the box, so it wasn’t expired. I’m assuming that since the box had a lot of oil on the outside it was tossed on the presumption that the bottles inside were damaged. Well, aside for a few dents on some of their lids, they were all fine, and now I’m swimming in olive oil. I gave a few bottles away, but even though I use it regularly I thought it might be fun to make a few infused oils to have around for salads or cooking with meats. Here’s a link to some ideas on infusing oils (I’ll be trying it out next weekend, after I’ve finished the food review I’m putting off at this very moment). Apparently though, garlic infused oils have killed approximately 3,000 baby koala bears and blinded just as many kittens, so avoid that, lest the botulism snag you too.

Also, here’s a video of the best kind of sandwich joint I can imagine. If and when I ever get the chance to go to New York, I want to seek out all the little places like this. Here’s the quick little video that is guaranteed to make you want corned beef in and around your mouth (followed by a milkshake, omg).

And lastly, since today was such a lovely spring day (bike ride in a tee shirt!? Granted, I had goosebumps the whole time, but it still felt great), I’m thinking a little about spring produce. Asparagus season is upon us, when I can happily bury my face in a pile of roasted asparagus with nothing but some oil, salt, and pepper. But I did learn something today that surprised me… kitchn.com debunked the “thin asparagus is better than thick” debate! Who knew?

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