Wine glass charms are one of those oft-forgotten saviors from long, drawn-out examinations of lip prints to figure out whose wine is whose. But I'm really surprised that it hasn't really moved beyond the long-stemmed glassware -- until now.
Did you know that you can buy Grill Charms to properly mark your steak before throwing it on the grill? The stainless steel charms are serrated, so you just pop one in and grill and flip like usual. The charm can plainly mark which is spicy, mild, bloody, or, egads, well-done. There are different charms for different uses, whether you get the collection for temperature, spices, or a group of miscellaneous charms for other important markings like health/allergy issues, or just the desire for a specific piece of meat.
Considering the number of times I've forgotten what goes to who, this seems like a pretty simple, but handy, grill accessory.
An Oregonian staffer tries her hand at making cheese. First comes a mozzarella class where she has mixed results, but an attempt at making chevre at home boosts her confidence and readies her for more cheesemaking accomplishments.
Yes, I hate bbq, summer, and Memorial Day. I'm a terrible person.
Of course, I don't hate Memorial Day itself, what it represents, I hate that it signals the start of summer, my least favorite season. I hate summer the wayLost fans hated Nikki and Paolo (yes, everything I do comes back to television). Maybe even more.
Here are the 8 reasons I hate about Memorial Day and summer in general.
I find that those slices of individually wrapped American cheese are always disappointing. I can't remember the last time I bought them, but occasionally, when I'm at a cookout or barbecue, I forget and get them on my burger. One bite in I regret the choice, as while they have amazing melting properties, there's really nothing redeeming about them. You get a mouthful of tasteless cheesy food product that coats your tongue like liquid plastic and ruins a perfectly good piece of grilled meat.
Because of my disdain for these slices of faux cheese, I was particularly delighted to discover a far more interesting and creative use for them. Cheese racing. This is a practice in which people (mostly like while they are under the influence of alcohol) toss the still-wrapped slices onto a grill, in order to see who's slice will puff up the fastest. Apparently the plastic doesn't melt or burst and the cheese gives off inflating gas. Who knew!
For most of my friends, getting to eat bulgogi is a treat because they have to go out to a restaurant to eat the Korean marinated and grilled beef. For me, eating bulgogi is about the equivalent of eating meatloaf for my friends. It's boring because we ate it a lot when we were growing up. I know that Korean people always tell non-Koreans that they are wrong when they think that all Korean people eat is barbecue and kimchee, but for my family, it was true. We were in the midwest, and the ingredients for bulgogi and galbee were easier to find than say, fermented soybean paste.
So, since bulgogi seems to be such a treat for my friends, I have written up the "recipe" that my Mom and I use when we make it at home. I say "recipe" in quotes because everyone, of course, makes bulgogi and other Korean foods by taste. Make the marinade, take a taste, and adjust to your liking. It's the same nasic marinade we saw last year for Korean-marinated Flank Steak, but don't you dare call that bulgogi.
Peace, Love and Barbecue is about the people, the stories and the recipes behind some of the world's greatest barbecue, coming from World Champion barbecuer Mike Mills. In addition to supervising the pits at several nationally-known restaurants, Mills is the only person ever to win the title of Grand World Champion at Memphis in May, which is quite possibly the biggest barbecue event on the competition circuit.
The book, in addition to serving up some mouthwateringly good barbecue, is laugh-out-loud funny. There are lots of photos and accounts of bbq-related travels, including competitions and stopping in at local joints along the way, which makes the book a great read for roadfoodies, those interested in getting a behind-the-scenes look at bbq and aspiring pit masters alike.
It's all about the thrill of the grill this week, with the 4th of July weekend just a few hot days away.
Russ Parsons covers wood grilling for superb flavor, with recipes for Grilled Butterflied Leg of Lamb with Olive-Fennel Tapenade, Prosciutto-wrapped Halibut with Grape Tomato Salad, and Brined Pork Tenderloin with "Tuscan Home Fries." On the side, vinegar adds a zing to grilled dishes, like Green beans with pickled shallots, Radicchio slaw with balsamic vinaigrette, and Grilled eggplant with red and yellow peppers. A Texan teaches West coasters how to really grill, with a recipe for baby back ribs and proper "mop."
It's official: you can't say "I'm going to barbecue some chicken."
You see, barbecue is a noun ... at least according to New York City filmmakers Hawes Bostic and Austin McKenna. The two artists looked to their roots in North Carolina (Roseboro for Bostic, Winston-Salem for McKenna) and made the documentary Barbecue is a Noun. Barbecue is a Nounis not just the story of pork cooked slowly (24 hours or more) over wood. According to the filmmakers, it's also the story of the culture that has built up around this food over the last 300 years in the Carolinas.
The filmmakers promise the four C's: cleavers, coals, (pig) carcasses and Carolinians. What more could you want?
Sure, it's March Madness, with the nation seemingly going crazy over four college basketball teams, but don't
forget that the loyalty of NASCAR fans just might rival any full-body-painted, foam finger-wagging NCAA fan. NCAA
doesn't have their own brand of hot dogs, now does it?
NASCAR has their own officially-branded jumbo hotdogs, bacon, deli-thin-sliced meats and sausages that are
available in grocery stores, meant for cooking at home or "in the infield," which I assume is akin to
tailgating at a football game. Can you taste the excitement? NASCAR sure hopes so. Too bad the
word "NASCAR" isn't branded right into the dog itself. Now that would be tasting the excitement.
Peace, Love and Barbecue
It's official: you can't say "I'm going to barbecue some chicken."
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
