This little piggy had pulled pork.
Do you ever have a craving for pulled pork? Sometimes I do. For Memorial Day I tried my hand at making barbecued pulled pork — cooking slow and low over indirect heat on a grill using a North Carolina-style mop sauce as inspiration and a pork butt roast marinated in...
Voracious anosmiac
There are the super tasters in the world (who are usually super sniffers as well given the correlation between smell and taste) and then there are those like me who can hardly smell a gas leak right in front of them. I’ll never be someone who can smell what type...
Okie Gnocchi!
This week, I lost my head. When I arrived at school for a cooking final, I realized I had forgotten my locker combination, and my uniform was inside the locker; I had to call security to cut the damn thing off. My phone disappeared in the black abyss of my...
Have a little bacon with your pie.
I’ve been following some of the bacon desserts that have been popping up and thought that combining bacon, bourbon and pecan pie would be amazing. It is. Enter ba’can pie. One of the best compliments that I’ve received about this recipe came from a Jewish individual who made an exception...
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F(ucking) N(ew) G(irl) Series: May the force be with you
As of Saturday I started my transition back to prep work. In the scheme of a culinary brigade system, an ascension to the top would likely look like this: prep cook, line cook, sous chef, executive chef (sometimes with other titles interspersed between…chef de cuisine, etc.) And some people stay...
F(ucking) N(ew) G(irl) series
A lot of people have been asking me about my internship at L’Etoile Restaurant in Madison, which I started in April this year, so I’m starting a little blog mini-series called “FNG”, or, to continue with the French lingo, “Fucking New Girl”.) The title actually came about as an idea for...
F(ucking) N(ew) G(irl) Series: So you think you can dance?
Yesterday I talked with the chefs at work about how I feel I’m doing as a line cook. I’m the type of person that needs to test the waters by doing, and I wanted to give cooking on the line at least a few weeks before I admitted something that’s...
You scream, I scream, we all scream for…juice!
My partner is embarking on a health-inspired juice fast. (I am not. Who has ever heard of bacon juice? Yeah, my point exactly.) We watched a documentary called Fat, Sick and Nearly Dead which tells the story of a fat, sick (and very rich) Australian guy who basically cures a chronic...
Punchy pickles
So…the garlic scape pickles are tasting a little fibrous to eat straight up. Probably should have blanched them first? I’m also thinking that the pickling liquid could have used a little more water. I’m not sure if the garlic cloves that I put in there are making it firey or...
Greek-out at Plaka Taverna
Remember Cleveland’s? Well, it’s still here in spirit, and its menu (and owner) is still at the same place in what is now Plaka Taverna. Plaka offers Cleveland’s hearty egg breakfasts plus a selection of Greek favorites from owner Telly Fatsis’ mother’s arsenal. The “Rock the Casbah” scramble with fragrant...
Marigold Kitchen: Hot or Not?
Not hot, today. After waiting 40 minutes for a chorizo omelette and a breakfast sandwich (really?!) lukewarm versions of the afore mentioned selections were set in front of us. But something was amiss, very amiss. My toast was stale and cold. The cheese had melted and re-cooled to plasticized webbing...
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