Posts tagged Megnut at Slashfood

Posts with tag megnut

Clumps in your brown sugar? Not to worry

Posted Apr 27th 2008 9:06AM by Ellen Slattery
Filed under: How To, Sugar

Bread is a miraculous thing. It's delicious, it gives you energy, it softens your cookies, and it can help you de-clump your brown sugar.

Simply put your sugar in a microwavable container (read: NOT plastic) and place a slice of bread on top. Seal the container and pop in the microwave for 15 seconds.

Voila. The moisture from the bread and the resulting steam will make the sugar softer and more pliable, allowing you to work on the clumps (as seen in the highly scientific "cookie osmosis" chart above).

via [lifehacker]

An average chocolate chip cookie recipe

Posted May 17th 2007 11:22AM by Bob Sassone
Filed under: Chocolate, Recipes, Baking, On the Blogs

OK, that title is slightly misleading I guess. This recipe from Meg over at Megnut.com is actually for a Mean Chocolate Chip Cookie. She asked for chocolate chip cookie receipes from her readers and then took the average of all the recipes and created her own recipe. The measurements are rather...exact?

After the jump, the recipe Meg came up with.

Continue reading An average chocolate chip cookie recipe

Foie gras face-off: AG vs Megnut

Posted Nov 3rd 2006 10:32AM by Nicole Weston
Filed under: Lush Life, Poultry, On the Blogs, Meat

What ever is a food blogger to do when offered a free lobe of foie gras from Mirepoix USA? One option is to do nothing. Another is to call Peta and complain. The best option, however, is to gather recipe suggestions, find a second blogger who received one and challenge her to a virtual face-off over who can prepare the better torchon of foie gras. In this case, the showdown was between Adam, the Amateur Gourmet, and Meg, of Megnut. Take a look at Adam's account of his adventures with the fatty liver, as well as at Meg's account from her kitchen. Since we weren't there to taste either of the finished products, we only have photos and Adam's video of his friends' reactions to the tasting to help us decide whose cuisine, in this case, reigns supreme.

Also, if you think that foie gras comes in those nice little rounds you see above, think again. Click past the jump to see what it looks like as it is being prepared.

Continue reading Foie gras face-off: AG vs Megnut

Martha does a meat cake, too

Posted Aug 5th 2006 11:37AM by Nick Vagnoni
Filed under: Beef, Recipes, On the Blogs

Just when you think you've found something a little a little quirky, a little off-beat, it turns out that Martha Stewart has done it too. Megnut also posted about the meat cake recently, and one of her readers pointed out Martha's meat cake. I agree with Meg that the peas in the mashed potato icing are a little strange. Maybe it's the candle that's too much. It should be noted that the recipe is from a Martha Stewart Kids magazine. Not that that in any way makes a meat cake any less odd or funny. I don't know if I would have gone for that as a kid. Personally, I think I would have rather stacked my meatloaf, mashed potatoes and peas tableside.

Ruhlman talks foie gras

Posted Jul 30th 2006 11:04AM by Nick Vagnoni
Filed under: Poultry, On the Blogs, Meat

If you've already decided that foie gras isn't for you, then Michael Ruhlman's recent post on megnut probably isn't going to change your mind. If, however, you're undecided about the stuff, or (gasp) a fan, then by all means this is worth reading. Even with phrases like "pluck out any large dark veins," or "spread out the lobes," Ruhlman makes the fatted liver sound damn tasty, especially with scrambled eggs or soaked in milk and then poached. He also makes the point that, unlike most other high-end products, the foie gras available to the average consumer is likely of the same grade as the stuff available to most chefs because there are only a few suppliers in the U.S. Note that Tony Bourdain gives Ruhlman the atta-boy in the lengthy and worth-reading series of comments that follow the post.

Megnut goes full-on foodie

Posted Apr 27th 2006 10:07PM by Sarah J. Gim
Filed under: East Coast, On the Blogs, America

Many of us have food blogs, but for us, blogging is a recent development in our lives. Maybe you've been blogging a year. Maybe two years. For Meg Hourihan, blogging has been her career for a long time. In fact, she's the co-founder of Pyra Labs, created in 1999, the company that created the blogging software, blogger.That's right, the software about a gajillion of us use to create our own blogs. She's kind of a techie celebrity.

Meg has her own personal blog called megnut, on which she has been blogging about her daily life and interests which include food, travel, women's rights, and obviously, technology. Lately it seems, though, that megnut could be called "nutmeg," for all of the posting she's done on food.

Has Meg decided to fully join us in the food blogosphere? Cool! She does a lot of "news" items, posts recipes of things she cooks, and her photos are hosted separately on flickr. Pretty soon, everyone will have a food blog. Oh wait, except for my Mom and your Uncle Bob in Omaha, everyone does have a food blog.

#	Blogger	Posts	Cmts
1	Marisa McClellan	76	9
2	Shayna Glick	76	0
3	Monika Bartyzel	37	0
4	Max Shrem	34	0
5	Kat Kinsman	33	24
6	Emily Matchar	32	0
7	Jonathan M. Forester	27	0
8	Alanna Kaufman	22	0
9	Stefani Pollack	19	1
10	Ellen Slattery	16	1
11	Bob Sassone	14	1
12	Neil Goldstein	10	6
13	Brandice Schnabel	8	8
14	Kristyn Pomranz	7	2
15	Joe DiStefano	4	0
16	AOL Food Editor	3	0
17	Kellye Agreda	2	0
18	Keith Waldbauer	2	0
19	Rachel Been	1	0

Blogger

Posts

Cmts

Fold that paper, neatly! Unusual Uses: Credit card to organize cables Avant Yard: 20 basil harvesting & storage tips	Sing a sad song for the Los Angeles River A levee defined G8 meeting in Japan wants a green theme
Teen offers vote for sale on eBay Texas kids not so fit Siblings: Trying to make life normal after the second baby arrives	US airports lose 12,000 laptops every week! Adolf Hitler beheaded! Chaos breaks out at the grand opening of Madame Tussauds' newest museum in Berlin The Great Smoky Mountains National Park: 75th anniversary in 2009
The right label can personalize anything The sweetest moments Ben and Betsy marry outside Independence Hall	Bugatti to release Veyron successor by 2012, considers racing program Spy Shots: 2010 Buick LaCrosse spotted in the wild Chrysler and Great Wall to share technology, distribution

Clumps in your brown sugar? Not to worry

An average chocolate chip cookie recipe

Foie gras face-off: AG vs Megnut

Martha does a meat cake, too

Ruhlman talks foie gras

Megnut goes full-on foodie

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