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Cook Like Chuck – Digestible Posts about Food and Drink
Digestible Posts about Food and Drink
Digestible Posts about Food and Drink
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Tags: digestible
I’ve become a fan of Vodka Sauce since moving to near the Austin area. Haven’t loved it on pizza though because to be honest, I haven’t found any really good pizza in our small town. I’ll be sure to give this a try…maybe even this evening. I have to make some meatballs to go with it. Thanks! I’m enjoying your blog.
16.10.2023 19:06Comment on Quick Vodka Sauce by Peggy SpringerBefore moving to NY, I don’t recall having tasted or even heard of vodka sauce. But here it is in every Italian joint and available in some pizza places as a pizza sauce, and it is excellent. It is a…
16.10.2023 02:42Quick Vodka SauceDid I really miss 5 weeks? It has been a busy summer. I was out of town two of those weeks, prepping to leave for one of those trips one week, and prepping for Charlie’s birthday party another. I’m back…
4.8.2023 02:55Roxbury Farm 2023 CSA, Week 9In reply to <a href="https://cooklikechuck.com/2023/06/23/roxbury-farm-2023-csa-week-3/comment-page-1/#comment-8566">Peggy Springer</a>. I have always just chopped it up in a food processor (maybe add a tiny bit of water) and then put it into ice cube trays. Then you can use one cube at a time. Note that this does tend to ruin the ice cube trays for making normal ice, as it seems to make it sticky so that normal ice no longer comes out easily.
27.6.2023 07:35Comment on Roxbury Farm 2023 CSA, Week 3 by Robert FeltyI have a (small) abundance of basil so am very interested in how to prepare it for freezing.
24.6.2023 16:47Comment on Roxbury Farm 2023 CSA, Week 3 by Peggy SpringerThe Week 3 share: head lettuce, parsley, basil, cucumbers, bok choi, arugula, radishes, and scallions. How we plan on using it this week: The Herbs The amount of basil and scallions we have are piling up. I think I’ll spend…
23.6.2023 22:45Roxbury Farm 2023 CSA, Week 3Our week 2 share: Tatsoi, zucchini and yellow squash, basil, lettuce, bok choi, and chard. Chard: Tonight I lightly sauteed the chard (stems chopped and included) with olive oil and garlic, then added lemon juice at the end. This bunch…
16.6.2023 02:31Roxbury Farm 2023 CSA, Week 2Back in 2017 and 2018 I wrote about how I planned to use the veggies in our weekly CSA. We still got a CSA in 2019, 2020, 2021, and 2022, but I neglected this blog. Writing these weekly posts helped…
9.6.2023 02:04Roxbury Farm 2023 CSA, Week 1Nicce post thanks for sharing
8.6.2023 05:40Comment on What I’m Doing With My CSA Shares: Week 8 by Zack MinottHave a cocktail lover in your life and want to make them something unique? Or want a host gift for a holiday party that will stand out against the bottles of wine everyone else is bringing? Here are some cocktail…
2.12.2022 16:45Homemade cocktail ingredients and batched holiday drinks that make great gifts[…] Making a non-alcoholic margarita using earl grey tea. I’m always on the hunt for good mocktails. […]
17.8.2021 01:03Comment on Mocktails that Don’t Suck by Assorted Links, 16Aug2021 – Cook Like ChuckMaking a non-alcoholic margarita using earl grey tea. I’m always on the hunt for good mocktails. Nicole Rufus at The Kitchn says the cauliflower gnocchi at Trader Joe’s is pretty good. I got some of it and the kale gnocchi…
17.8.2021 01:02Assorted Links, 16Aug2021Wineberries are ripe here in the Hudson Valley this week, so I picked about two cups of them and Amanda baked them into a flaugnarde. This might become a yearly tradition. Wineberries are an invasive cousin to raspberries, brought to…
16.7.2021 01:06Wineberry FlaugnardeHey, we have a sauce in the UK called Henderson's Relish (specific to the city of Sheffield and local area). It's a vegan alternative to worchester sauce - if you'd like to me hook you up with a bottle just drop me an e-mail!
31.3.2021 10:21Comment on Review of the Impossible Burger by Matthew WhiteIn reply to <a href="https://cooklikechuck.com/2021/01/24/pandemic-update-2/comment-page-1/#comment-1776">Robert Felty</a>. Thanks, Robert! My number one tip for taking good food photos is to use natural lighting as much as possible. This is quite difficult fo the third meal of the day during the winter, so plan ahead. The second tip is to be mindful of the background: The fish on the plate can look beautiful, but if there is a messy counter behind it, the photo will suffer.
5.2.2021 03:40Comment on Pandemic Update #2 by Chuck GrimmettI almost never get tired of looking at recipes. And your pictures are really great! Do you have any tips for taking good food pictures?
3.2.2021 12:54Comment on Pandemic Update #2 by Robert FeltyIn reply to <a href="https://cooklikechuck.com/2021/01/24/pandemic-update-2/comment-page-1/#comment-1662">bkjergaard</a>. Thanks for the comment, Bethany! I'll think about it this week and make it my next post.
25.1.2021 20:06Comment on Pandemic Update #2 by Chuck GrimmettGlad to see you back! I’d love to read more about your weekday meals. We’re in a rut here and with our baby we need quick healthy ideas!
25.1.2021 01:33Comment on Pandemic Update #2 by bkjergaardChuck, I would love to hear more about your weekday meals. We’re home now with our baby, and we’re always trying to find fast healthy meals. We use out instant pot lots, but get stuck in a rut with our recipes!
25.1.2021 01:31Comment on Pandemic Update #2 by bkjergaard[…] ahead to make the dough. BLTs with garden lettuce and tomatoes were a frequent occurrence. Lots of Zucchini Carpaccio, […]
24.1.2021 21:51Comment on Zucchini Carpaccio by Pandemic Update #2 – Cook Like ChuckWell, it is still going on. Here’s how our cooking has changed during the pandemic. I haven’t really felt like blogging about food, instead blogging about woodworking over at my main blog. I apologize if you’ve missed it, but I…
24.1.2021 21:50Pandemic Update #2I came across this tweet from Julia Bainbridge just as the zucchini from the CSA and our own garden were starting to pile up. They are good grilled, but I’m always on the lookout for something different because they are…
4.8.2020 00:43Zucchini CarpaccioSoup! I'm an InstantPot fan - easy way to make all day flavor come alive quickly. Leftover ham and ham bone turned into split pea soup in the pressure cooker. It's been perfect in this cold damp weather and is even better the next day leftover for lunch.
24.4.2020 21:18Comment on What We’ve Been Cooking During the Quarantine by John Perrone[…] Breakfast skillets […]
24.4.2020 17:19Comment on Breakfast Skillets by What We’ve Been Cooking During the Quarantine – Cook Like Chuck[…] Lots of roasted vegetables. Here is my guide on how to roast common vegetables. […]
24.4.2020 17:19Comment on How to Roast Vegetables by What We’ve Been Cooking During the Quarantine – Cook Like Chuck[…] Lentil soup […]
24.4.2020 17:19Comment on Lentil, Sausage, Potato, and Greens Soup by What We’ve Been Cooking During the Quarantine – Cook Like ChuckWe’re cooking a lot more during the quarantine since we can’t go out, and we’ve been cooking with a limited set of ingredients since popping out to the store for a missing ingredient is not something you want to do.…
24.4.2020 16:13What We’ve Been Cooking During the QuarantineIn these times of quarantine, we are passing the time with cocktails, board games, books, and baking. But we don't want to drink up all of the whiskey right away, so we are turning to less-used bottles and getting creative. This week? Chartreuse!…
25.3.2020 17:53Quarantine Cocktails, Chartreuse EditionExcellent. Was thinking about some sort of flatbread.
24.3.2020 14:10Comment on Simple breads to make at home by Carl ObergWant to get into bread baking during this quarantine but don't know where to start? Here are two ideas.…
24.3.2020 12:27Simple breads to make at homeMy friend Erin Carlson put together a great seed starting guide for beginners. Now is a great time to get your hands dirty and grow some stuff, whether in pots or in a garden!…
23.3.2020 12:09Erin Carlson’s Simple Seed Starting Tips for BeginnersA friend asked me this on Friday: The marinade I want to make calls for soy sauce, which I'm out of. What can I use instead?…
23.3.2020 00:57What can I substitute in marinades?Three things that will help all that rice you panic-bought taste good. …
19.3.2020 01:02How to Flavor RiceThanks for the recipe! I especially appreciate the thought of pectin vs. gelatin by leaving the skin on. Someone linked to it from here: https://old.reddit.com/r/instantpot/comments/do9q0e/making_apple_butter_in_the_instant_pot_is_so_much/
9.1.2020 03:27Comment on Instant Pot Apple Butter by David Shelton (@quillman)Hallo. Can u use fresh rose buds or must it be dried first
11.12.2019 11:07Comment on Tipple Tuesday: Infusing Gin with Rose by Hester MaritzNo one needs more gadgets, but everyone needs more books. This year's gift guide consists only of books. Specifically, books that people will actually read, use, and enjoy. …
5.12.2019 06:332019 Gift Guide – Books!This is one of my favorite soups. As soon as the cold weather sets in, I make this at least twice a month.…
3.11.2019 13:00Lentil, Sausage, Potato, and Greens SoupMy crock pot apple butter recipe adapted for the Instant Pot means more flexibility in your schedule with apple butter that is just as good.…
28.10.2019 00:37Instant Pot Apple ButterI add a small amount of simple syrup for fizziness to my 2nd ferment bottles. I flavor by putting cut up flavorings in a fold over paper tea bag, then just pull the whole thing out when it's flavored and ready to drink. I tend to use dried things- rose hips, cinnamon chips, hibiscus plus chopped ginger. I'm experimenting with juniper berries and just found you through a search. Thanks for all of the info!
4.9.2019 21:44Comment on A Year of Kombucha Experiments by Darla StricklandHere is an uncommon Negroni that I really enjoy: A Dirty Negroni. It doesn't contain any dry gin, vermouth, or Campari. But it tastes like it does.…
25.6.2019 17:01Tipple Tuesday: Dirty Negroni[…] post Cooking the Books: Once Upon a Chef appeared first on Cook Like […]
22.6.2019 07:57Comment on Cooking the Books: Once Upon a Chef by Cooking the Books: Once Upon a Chef - Gastro Yum[…] This is a guest post from another Chuck, my Dad. This is his second post in the challenge. Here is the first. […]
22.6.2019 07:57Comment on Cooking the Books: Baking with Steel by Cooking the Books: Once Upon a Chef - Gastro YumThat sounds fantastic!
25.4.2019 22:48Comment on Rabbit Stew from Heritage by Sean Brock by LindaI first heard about Sean Brock five years ago when I first watched his season of Mind of a Chef. I admire his dedication to reviving heirloom ingredients and techniques, which is probably his defining characteristic as a chef and…
25.4.2019 13:21Rabbit Stew from Heritage by Sean BrockDear Chuck, At the begining of the article you mentioned that 'from their side of the family, the Kulhays. Like many of the early 20th century immigrants in the Cleveland area, the Kulhays are from Hungary.' I hope you could give me some information about who was that Kulhay who went to the USA and when was it exactly. There is only one Kulhay family in Hungary so we should be related with your grandma. My grandfather was Geza Kulhay(1902) and his older brother was Karoly. My greatfather was also Karoly who was a pianomaker in Budapest. Bests Geza Kulhay kulhaygeza@gmail.com
23.4.2019 13:09Comment on Kulhay Christmas Foods by Geza KulhayA gem from a used bookstore that contains a surprising amount of Hungarian culinary history but takes some planning, thought, and skill to cook from. I made gulyás and csipetke. …
16.2.2019 22:10Cooking the Books: Hungarian Cookery BookThis is a guest post from another Chuck, my Dad. This is his second post in the challenge. Here is the first. If you want to join the Cooking the Books challenge, see the details at the bottom of this…
9.2.2019 17:19Cooking the Books: Once Upon a ChefThis week’s selection for Cooking the Books is The Art of Simple Food by Alice Waters. It is one of my favorite cookbooks and I use it all the time. Alice’s simple preparations let the ingredients shine through. I’ve given…
5.2.2019 01:16Cooking the Books: The Art of Simple FoodThis is a guest post from KatieRose McEneely, a fellow culinary experimenting friend from college. She is a fantastic artist who created the paper cuts of a cow, sheep, and pig that currently hang above our couch. Thanks for joining in…
1.2.2019 12:30Cooking the Books: How to Cook Everything Vegetarian, Sister Pie, and The Hoosier Mama Book of PieBelow is the first guest post in the Cooking the Books Challenge series. It is from my Dad, also named Chuck Grimmett. It is from a cookbook I got for him last year, Baking with Steel. If you want to…
31.1.2019 13:00Cooking the Books: Baking with SteelA friend suggested you should make a “Cook Like Chuck” cookbook! I agree!!
30.1.2019 22:35Comment on Cooking the Books: Paleo Comfort Foods by LindaI had an idea a few weeks ago: Let’s use our cookbooks more by picking one to cook a meal from each week. Here is my original Facebook post: Ground rules for the challenge: It has to be a recipe you…
30.1.2019 04:11Cooking the Books: Paleo Comfort FoodsWe are now three weeks in to our 2019 Whole30. Amanda and I have been traveling a lot for work this month. It is definitely tough, so for our weeks 2 and 3 update we wanted to share some of…
22.1.2019 14:03Tips for Traveling While on a Whole30Amanda and I decided to do another Whole30 this January. We like to “reset” after eating and drinking too much over the holidays to cut some weight, feel better, have more energy, and prevent the usual winter sickness from a…
10.1.2019 04:02Whole30 Week 1: Preparation and Snacks!In reply to <a href="https://cooklikechuck.com/2016/09/25/told-ginger-beer/comment-page-1/#comment-57">Nelson Ressler</a>. I'm not really sure what the issue is. On the bottles of Maine Root Ginger Brew that I have, ginger is one of the four ingredients listed (along with, essentially, water, cane sugar, and spices). Ginger is the penultimate word on in the list of ingredients that appears on the bottom of the front label.
28.12.2018 04:14Comment on As Told By Ginger (Beer) by Charles CohenLike the reviewers here and the person above, I came upon Maine Root as my favorite ginger beer as well. My only issue with it is that, like another brand mentioned in the review, "Ginger" in any form is NOT on the list of ingredients. Is that something new and two years ago they did list it as an ingredient? I still like Maine Root the best overall but would like to get some of the benefits of real ginger if I'm going to drink a sugary drink, which I don't usually do. I wrote to Maine Root about it and they said that there's tons of ginger in their ginger "brew", as they call it. I got no reply when I pushed the issue regarding ginger not being listed as an ingredient. I didn't hear anything back after that one.
27.12.2018 05:20Comment on As Told By Ginger (Beer) by Nelson ResslerThe best food and drink-related gifts under $40.…
9.12.2018 23:142018 Gift GuideI’m surprised that I haven’t done a Thanksgiving post before. Now is as good a time as any to start. We’re having a total of 6 people together for dinner this year. 3 couples. One couple is bringing the wine,…
21.11.2018 15:59Our 2018 Thanksgiving PlansIn reply to <a href="https://cooklikechuck.com/2017/04/04/aging-homemade-pear-brandy/comment-page-1/#comment-70">Darrell</a>. I finally tried it, a year and a half later. It did mellow out, but it isn't a dipper. I'll probably end up mixing it or pouring it out. Disappointing.
18.11.2018 23:31Comment on Aging Homemade Pear Brandy by Chuck GrimmettThank you very much for sharing this article--it was a pleasure to read about this subject from someone with whom I apparently share a similar taste and sense of humor. I see that this post is a couple of years old so, presumably, you've heard from many other ginger beer drinkers about their favorites. But since both your positive and negative reviews very closely paralleled my own experiences, I figured that our tastes might be similar enough to warrant passing along a few of my experiences. Maine Root Ginger Brew shares my top spot with Harmony Spring Ginger Beer (Ludlow, MA). Both share the best of the ginger bite while keeping the sweetness well-balanced. Goya Ginger Beer has a nasty back-throat bite (in a good way), but is a touch too sweet. On the other hand, it's relatively inexpensive (less than a buck in our local grocery store). In the Useless Information Department, Stewart's Ginger Beer used to be one of my favorites--much better than Reed's--but they no longer make it. Gosling's Ginger Beer comes in a liter bottle, is smooth and less sweet/soda-like, while still having a good ginger bite. Plus, Gosling's Black Seal Rum is a wonderful mixer and there's a natural dark and stormy pairing here. Fever-Tree Ginger Beer does have that interesting mix of solid ginger bite and lime, but why must it come in such small bottles yet still carry the higher price tag? DG Old Jamaican Ginger Beer has the upper level mix of bite and sweetness, with neither being too pronounced. Like you, I could care less about most ginger ales. But if you haven't yet had Buffalo Rock Ginger Ale, you might find it worth a try. I keep a case from Amazon in the fridge for the days that I find I've run out of Maine Root and Harmony Springs. Despite being an ale, it ranks #8 on my ginger "beer" list, ahead of many other choices, including: Ginger People, Bundaberg, Spindrift, Stolichnaya, Dangerous Ginger Beer (Hosmer Mountain), Regatta, Cock 'N Bull, AJ Stephans, Dr. Brown's Ginger Ale, Powell & Mahoney, Reed's Raspeberry Ginger Brew, Reed's Cherry Ginger Brew, Americana Honey Lime Ginger Ale, Fentimans, Bunderim, Americana Honey Lime Ginger Ale, Jamaica's Finest, Bruce Cost Unfiltered Ginger Ale Jasmine Tea, Sky Valley Organic Ginger Brew, Bruce Cost Unfiltered Ginger Ale, Barritts Bermuda Stone Ginger Beer, Reed's Extra, Blenheim, Q, Cap'n Eli's, Sprecher Ginger Ale, and Ale81 soft drink. If you come across a ginger syrup that reaches Maine Root quality, I'd love to hear about it.
12.10.2018 21:44Comment on As Told By Ginger (Beer) by Charles CohenWeek 18 I had to miss it, unfortunately. Traveling for work. Week 19 Pumpkin: This will be decor during the fall, then we’ll cut it half, roast it, scoop out the roasted flesh purée it for homemade pumpkin pie. Arugula,…
5.10.2018 00:52Sisters Hill Farm 2018 CSA: Weeks 18-19Big summer shares with lots of tomatoes.…
19.9.2018 01:24Sisters Hill Farm 2018 CSA: Weeks 14-17Peach hand pies, Peach Bourbon, Peach bourbon syrup, and Peach, Burrata, Basil, and Balsamic salad…
4.9.2018 00:44What to do with Fresh PeachesYour caprese salad looks amazing!
26.8.2018 03:26Comment on Sisters Hill Farm 2018 CSA: Week 9-13 by LindaI’m back! It’s been a crazy summer with little time for writing. In the past month I went to Cleveland and Charleston, Amanda went to Philadelphia and Boston, then we both went to Nova Scotia. These CSA posts were on…
25.8.2018 21:50Sisters Hill Farm 2018 CSA: Week 9-13Bring on the rye bread and horseradish. looks great !!!
18.7.2018 16:54Comment on Sisters Hill Farm 2018 CSA: Week 8 by Ron UdovichToday was the first pickup we’ve had in the thunderstorm. Thank goodness for a storage shed nearby that we could use as a pickup location! Here’s what we received this week: Fennel – The licorice taste of fennel is great…
18.7.2018 02:08Sisters Hill Farm 2018 CSA: Week 8This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year! What we received in this week’s share: Lettuce, carrots, cucumber, scallions, tomato – Lunch salads! Cabbage –…
11.7.2018 01:28Sisters Hill Farm 2018 CSA: Week 7I hope you have a great Independence Day celebration! We’re having friends over to watch fireworks on the Hudson River and having burgers, hotdogs, Old Bay corn salad, guacamole, pasta salad, cupcakes, grilled peaches with creme fraîche, and margaritas. Here…
4.7.2018 00:19Sisters Hill Farm 2018 CSA: Week 6Wonderful display of vegetables
3.7.2018 22:01Comment on Photos from Sisters Hill Farm by Ron UdovichVery nice! The vegetables look so healthy.
3.7.2018 01:15Comment on Photos from Sisters Hill Farm by DadImpressive photos! And what a gorgeous lady in the hat!
2.7.2018 22:36Comment on Photos from Sisters Hill Farm by LindaAmanda and I visited Sisters Hill Farm on Saturday for one of their yearly picnics. The farm is gorgeous this time of year! So many colors, so many vegetables, and wonderful summer evening light. I spent nearly the entire time…
2.7.2018 21:36Photos from Sisters Hill FarmWe are reaching the end of the early vegetables: Spinach, bok choi, arugula, garlic scapes, turnips, etc. Summer vegetables are starting to come in: Broccoli, cucumbers, squash, carrots, beans, kale, beets, etc. We’re visiting the farm this weekend for a…
27.6.2018 00:31Sisters Hill Farm 2018 CSA: Week 5What we received in our share this week: Spinach, lettuce, scallions, and cucumber – Lunch salads! You’ll probably read that all summer long. Bibb lettuce – We didn’t chop this for salads. We’re keeping it whole and using the leaves…
20.6.2018 01:58Sisters Hill Farm 2018 CSA: Week 4I made this Vietnamese pork and cold rice noodles dish for dinner, but didn’t have carrot or daikon on-hand for the vegetable pickles. I did have turnips and kohlrabi from the CSA, though. Above: Sous vide pork, basil, cilantro, mint,…
19.6.2018 02:03Turnip and Kohlrabi PicklesIn reply to <a href="https://cooklikechuck.com/2015/06/29/experiments-with-kombucha/comment-page-1/#comment-2">lynne lasser</a>. I haven't! This is a great idea. Turn around kombucha much faster.
17.6.2018 21:00Comment on A Year of Kombucha Experiments by ChuckHave you ever tried sous vide equipment to ferment, keeping temp at an even 80? I would think it could work for both primary and secondary fermentation. Yogurt only takes 5 hours with an immersion circulator since water is more conductive than air.
17.6.2018 20:30Comment on A Year of Kombucha Experiments by lynne lasserWe love CSA season because it saves us from ourselves. If we had to choose each week to buy these vegetables, we probably wouldn't. We'd probably eat sandwiches or pizza in their place. Since we made the healthy choice once and it lasts for the rest of the summer, we get a lot more veggies in our diet. We hate wasting food, so we get creative and we persevere through those nights when we are tired and don't want to cook. CSAs are a good thing. …
13.6.2018 02:42Sisters Hill Farm 2018 CSA: Week 3Very fresh looking!
6.6.2018 10:35Comment on Sisters Hill Farm 2018 CSA: Week 2 by Chuck GrimmettThis week we got lettuce, spinach, bok choi, kohlrabi, basil, turnips, radishes, kale, and scallions. Here's how we plan to use them.…
6.6.2018 02:18Sisters Hill Farm 2018 CSA: Week 2Negroni Week (June 4-10) starts in five days. I remembered this morning and mixed up 500ml of my favorite equal parts cocktail in a glass flask and dropped in a charred oak stick. To prepare for the celebration next week, check out…
30.5.2018 13:55Negroni Week is Coming. Age Your Negronis Now.First week of the 2018 CSA! I switched to Sisters Hill Farm this year. Lots of greens this week because it is early in the season. Here is what I'm doing with them.…
30.5.2018 01:34Sisters Hill Farm 2018 CSA: Week 1Thank you for such a wonderful beverage! Delicious!!
29.5.2018 00:02Comment on Review of The One-Bottle Cocktail by Maggie Hoffman by LindaI've been slowly making my way through The One-Bottle Cocktail since it came out in March. I liked it so much that I sent a copy to some friends, too. Here is what we think of the cocktails we've tried so far. We're looking forward to drinking our way through the rest of this book. It will really be great this spring and summer when we will have easy access to edible flowers and herbs. If you haven't picked up a copy yet, you need to.…
21.4.2018 20:05Review of The One-Bottle Cocktail by Maggie HoffmanI tried out the Impossible Burger. Here is what I thought, what it tasted like, and some ideas for how to use the Impossible Foods meat.…
25.3.2018 02:28Review of the Impossible BurgerNolan Morehouse asks: I want to make some mocktails. Any recipes that you recommend? - Here are my thoughts and recommendations.…
22.3.2018 01:15Mocktails that Don’t SuckAfter I boiled my corned beef i thought, "Why didn't I use my sous vide?" Definitely next year! Btw...carrots are roasting now.
18.3.2018 16:37Comment on A Non-Boiled St. Patrick’s Dinner by JaneWow, that looks delicious! Nice twist with roasting the vegetables.
18.3.2018 02:46Comment on A Non-Boiled St. Patrick’s Dinner by LindaIn reply to <a href="https://cooklikechuck.com/2018/03/17/a-non-boiled-st-patricks-dinner/comment-page-1/#comment-99">Ronald Udovich</a>. I'll give that a try next year! Thanks! I hope you had a great St. Patrick's Day, too!
18.3.2018 01:26Comment on A Non-Boiled St. Patrick’s Dinner by ChuckTry cutting your cooking time down to 90 minutes use a pressure cooker. the ingrediance come out moist and tender with lots of flavor. Uncle Ron & aunt Tie. Have a happy saint Patrick's Day.
18.3.2018 01:22Comment on A Non-Boiled St. Patrick’s Dinner by Ronald UdovichI'm sick of traditional boiled dinners for St. Patrick's Day, but I love the ingredients, so here is what I came up with this year: Sous vide corned beef, roasted cabbage with olive oil, lemon juice, and dill, smashed potatoes with butter and parsley, and roasted carrots. …
18.3.2018 00:45A Non-Boiled St. Patrick’s DinnerLooks like a nice place! Good choices for drinks.
22.2.2018 23:04Comment on Making Cocktails For a Group While Traveling by Aunt SusieThe entire Praxis team got together for a few days of caffeine-fueled work last week. I was in charge of cocktails for our evening brainstorming sessions. Our rental house had rocks glasses and an ice machine, but no juicer, strainer, or shaker. Here is what I came up with. …
12.2.2018 13:46Making Cocktails For a Group While TravelingGood read! Well done.
6.2.2018 10:59Comment on How do I use Fernet Branca? by (Dad)I'm starting a new column here on Cook Like Chuck. My friends ask me a lot of questions about food and drink, so I'm going to post some of my replies here. First up: How do I use Fernet Branca?…
6.2.2018 01:40How do I use Fernet Branca?A good friend of mine likes the book "How to Instant Pot" by Daniel Shumski. My sister just got an off-brand multicooker, and I'm very interested in trying it out.
4.2.2018 18:05Comment on A Month with the Instant Pot by KatieRoseI’m so glad you got an Instant Pot! I love mine for prepping food for the week, but I need more dinner ideas! Thanks for writing!
3.2.2018 22:18Comment on A Month with the Instant Pot by Bethany KjergaardAmanda got me an Instant Pot for Christmas! Here are some observations on it in general and the the meals I've made with it this past month.…
3.2.2018 21:10A Month with the Instant PotUncle Turtle puts triple sec in tea when he has a cold....sleeps like a baby!
29.1.2018 02:51Comment on Tipple Tuesday: Hot Toddy by Aunt Susie