(mostly here as a category to link entries to)

Working in my DotCom Kitchen

I have a bad habit of over-cooking meat. Partially because my mother always did, and partially because The Wife is paranoid about overly-pink insides. So I'm working on saucier meats - mainly Italian and Chinese recipes. Playing with braising.

  • update: also bought a digital thermometer, and that helps a lot

I'm a junkie for roasted veggies (don't have a grill). Find it hard to cook any other kind these days. Fennel, eggplant, asparagus, zucchini, sweet red peppers...

I've always been a non-stick-pan kinda guy, but I'm feeling a lust for a big heavy nasty skillet and dutch oven. Maybe the trick is to never use those for stuff that's going to be particular sticky (e.g. asian dumplings).

  • cooking steak in the oven (after searing on stove-top)
    • maintaining your Cast Iron skillet: Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

Cooking to satisfy both adults and kids is a challenge. Make it interesting, but not too interesting.

My favorite cookbooks (not that I'm an expert)




  • hard-boiled eggs - don't put them in the water until it's boiling
  • Mac-and-cheese - see Alton Brown recipe

For consuming, see Eating

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