Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn’t burn before the inside cooks through, keep oil temperature between 300° F. and 325° F. while the chicken is frying. For only two servings, I split a breast-half in two and I leave all the […]
It’s a month away, but like us, you know you’re already thinking about it. You’ve already looked at the calendar, saw St. Patrick’s Day (on March 17th every year, for those of you who aren’t in the know) is on a Friday, and felt your own inner leprechaun tickle your […]
Ingredients: 1 lb. ground beef 1 lb. tomatoes, chopped (or a 14.5-oz. can of diced tomatoes) 3 lb. potatoes (about four big ones), peeled and diced 1 medium, white onion, diced 2 eggs, beaten 1/8 tsp. (a pinch) of baking soda 16 oz. plain yogurt (plus a little extra for […]
Yorkshire pudding was invented by poor English people in the Middle Ages to trick one’s stomach into thinking that you’re eating more than what you really are. How? Filler. Using beef drippings, lard, oil, and flour mixed together became a sensible and scalable way for the poorer class of Britain […]
The Irish are known as great storytellers, and it’s for a good reason. Some of the greatest writers, such as James Joyce, are Irish. What you may not know however, is that the Irish are seriously funny. When we were in Ireland a few years back, I remember being in […]
Ingredients 2 slices white bread, crusts removed 1 cup whole milk 2 tablespoons unsalted butter 3 tablespoons grape seed oil 1 medium onion, minced 1 large shallot minced 3/4 teaspoon ground cumin ½ teaspoon white pepper 4 cloves garlic finely diced 1/2 tablespoon cayenne pepper 1 pound ground pork 1 […]