Posts contained in the “Cooking” category:

Cowboy Beans

The Camp Wagon on a Texas Roundup (1900)

I first had these at a graduation party a few years back. They did not look very appetizing to be honest (more about that later) and so I skipped over them at first. By the time I found out what they were, there were hardly any left. These are sometimes called Calico Beans, probably owing to …read more…

Spicy Bean Soup

So this happened today: This was today. Snow. It should have been yesterday. So I made some soup. 93/366 #spring #saturday #nofilter #snow #366posts #winter A photo posted by Kenneth John Odle (@notcuriousanymore) on Apr 2, 2016 at 12:26pm PDT And here I was, getting used to spring-like weather. Because I am feeling somewhat under …read more…

Cheesy Potato Spinach Soup

Sometimes you have a little bit of something left over that you need to eat before they go bad, but it isn’t really enough to make an entire meal around—a few potatoes that are going soft, a bit of cheese that is in danger of drying out. And sometimes you want to make just a …read more…

Pickled Jalapeños

One thing I’ve noticed is that pickled jalapeños from the grocery store are inconsistent. Some are hot, some aren’t, and none of them are fresh. I like to make my own. It’s easier than you think. Ingredients 1/2 cup apple cider vinegar 1/2 cup water 2 Tbs sugar 1 tsp salt 2-3 garlic cloves, sliced …read more…

Kitchen Scales

I use a digital scale all the time, mainly because I buy a lot of ingredients in bulk, and if I didn’t have a scale, I would have to guess as to what constitutes a pound of beans. Bakers prefer to weigh flour because it is more accurate than measuring it by volume, and I …read more…

Migas

When I was growing up, I often ate migas for breakfast. Migas (Spanish for “crumbs”) is just corn tortillas fried in a pan with eggs added. Yes, this is peasant food. Inexpensive, fast and easy to make, and tasty peasant food. I still eat it today when I’m in a hurry for something good. Because …read more…

Summer Sauce

This recipe had its origins in how to get mayonnaise, ketchup, mustard, pickles, relish, and olives on a hamburger without having it all end up in your lap. The solution we came up with was to combine these all into a single sauce. The result is something that is not quite like any of these …read more…

Cutting Boards

I only use wooden or bamboo cutting boards. Plastic or acrylic ones dull your knives, and a dull knife on a slick surface (especially made slicker by the juice escaping from whatever you’re cutting up) is going to slip. Some people prefer plastic cutting boards in the mistaken belief that plastic ones don’t allow bacteria …read more…

how not to carve your pumpkins…

Happy Halloween!

Not Quite Black Bean Soup

Some time ago, I bookmarked this recipe and wanted very desperately to make it, but never had the time. It was hot today (over 80°), but in a few days the temperature is expected to drop almost thirty degrees. So I figured that today would be a good day to make it because like all …read more…

…in matters vegetable, animal, and mineral…

During (and since) my recent aluminium incarceration, I’ve thought a lot about food. That is partly because while I was working insane hours, I craved the kinds of foods that I didn’t have time to prepare. In fact, while I was working there, I became a microwavarian, because I didn’t eat anything that didn’t come …read more…

Caramelized Onions

It’s always a good thing to have a supply of caramelized onions on hand. They go with just about everything, or on everything. Nutritious, tasty, easy to make—the only problem is that they do take a while. Ingredients 2 pounds onions, peeled, and sliced or chopped 1 tablespoon butter 1 tablespoon oil 1 tablespoon balsamic …read more…

Lime Fluff Pie

A long time ago, in an internet far, far away, I printed out a recipe for “Lime Fluff Pie.” I ran across it the other day and realized why I printed it out: it has lime, it has fluff, and it’s a desert. Alas, I forgot where I got it from, but a quick search …read more…