Posts tagged TheKitchn at Slashfood

Posts with tag TheKitchn

Turn your ugly pan into a lovely pan

Posted Apr 29th 2008 6:55PM by Marisa McClellan
Filed under: On the Blogs, Food Gadgets, New Products

Everyone has one. A really ugly piece of cookware that they love too much to get rid of but it still embarrassing nonetheless. Mine is my griddle. It was originally an unassuming square of aluminum when I picked it up at a junk store six years ago. Since then it has gotten blackened and worn, with four perfectly seasoned circles where I always cook pancakes. I adore it, but when other people see me cook on it, I start to blush a bit and try to hid it from their gaze as much as possible (however, when they taste pancakes or french toast from my griddle, they chow down happily and are quite willing to ignore the pan from whence their brunch was cooked).

The Kitchn wants to see pictures of your ugliest, most embarrassing, most horrifically terrible pan. They have five really lovely Staub honeycomb frying pans to give away to the people with the worst pans and the best sob stories to go along with those miserable pans. Head over to The Kitchn for all the details so that you can enter to win a beautiful pan to replace your wretched cookware.

The Kitchn offers tips on how to not waste food

Posted Apr 2nd 2008 9:02AM by Marisa McClellan
Filed under: Vegetables, Fruit, On the Blogs

It's hard not to waste food occasionally. You make a pot of chili and the leftovers get shoved to the back of the fridge, only to be discovered when they've grown a fuzzy green coat of putrid fur. Or you spend good money on some fancy mini-cucumbers, just to forget them in the bottom of your crisper drawer.

Wasted food happens, but you can take steps to minimize what gets thrown out. The Kitchn is currently hosting a Kitchn Cure, in which they are helping people get their kitchens clean and ready for Spring. They've posted a list of Tricks and Tips on how to avoid wasting food. One useful suggestion they offer is to keep a small whiteboard on your fridge to write down the fresh produce and leftovers you've got stashed away in there, so that you won't forget what you've got to nosh on.

An idea evolves...bacon cups crafted with pancetta

Posted Mar 24th 2008 2:05PM by Marisa McClellan
Filed under: Pork, On the Blogs

cups made from pancetta and filled with scrambled eggs

Remember a few weeks ago when we told you about Megan/Not Martha's ingenious bacon cups (which it turns out she made for a potluck that was hosted by The Gluten-Free Girl. These blogger circles sure are small)? The folks over at the Kitchn took Megan's idea and adapted it using pancetta for terrific results. The pancetta works more easily than the bacon did mostly because it is comes in a round shape to start out with and so adopts the cup shape more readily than strips of bacon do.

This idea may be too late now to use for Easter brunch, but would be a fun way to serve up snacks at your next cocktail or dinner party (it would also be fun to whip up for a March Madness event).

The Kitchn asks, lemon inside or out?

Posted Feb 26th 2008 10:02AM by Marisa McClellan
Filed under: Poultry, On the Blogs

I roasted my first chicken sometime in the spring of 2002. I was 22 and living on my own for the first time in my life. I bought the chicken at Reading Terminal Market, for the extravagant price of $13 (it seemed awfully spendy at the time since I was making approximately that much an hour). When I got it home, I rinsed it with cold water, patted it down with paper towels and perched it in a battered, shallow roasting pan that I had picked up at a thrift store. Following my mother's instructions, I sprinkled the outside with salt and garlic power. Inside, I slipped a halved lemon, a sprig of rosemary and a small, roughly chunked onion.

I've only very slightly improved on this method in the last six years. These days, I slip herbs under the skin, scatter whole cloves of garlic in the pan around the bird and rub the skin with a little butter in the final half hour in order to help crisp the skin. However, I always slip that halved lemon in the cavity. Over at the Kitchn, they've tested two roasted lemon chicken methods in an attempt to find a superior method. In one they perch lemon slices over the skin of the bird and in the other they put the lemon inside. Check out the post to see what they discovered.

What's your chicken roasting technique?

#	Blogger	Posts	Cmts
1	Marisa McClellan	90	11
2	Bob Sassone	57	3
3	Shayna Glick	56	0
4	Ellen Slattery	43	11
5	Emily Matchar	33	0
6	Stefani Pollack	30	3
7	Sarah J. Gim	26	1
8	Monika Bartyzel	24	0
9	Alanna Kaufman	21	0
10	Julie Tilsner	10	0
11	Kat Kinsman	5	2
12	Joanne Lutynec	2	0
13	Kellye Agreda	2	0
14	Wendy Buckley	2	2
15	Jonathan M. Forester	1	0
16	AOL Food Editor	1	0
17	Keith Waldbauer	1	0
18	Joe DiStefano	1	0

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Turn your ugly pan into a lovely pan

The Kitchn offers tips on how to not waste food

An idea evolves...bacon cups crafted with pancetta

The Kitchn asks, lemon inside or out?

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