I was proofreading this post. After a few times through I noticed it - the title was wrong. Five Fun Food Finds January 2016 2017.
Two essential kitchen tools
I have to restock my kitchen after the holidays. My flat edged wooden spoon cracked, and every time I need my short, nonstick safe kitchen tongs, my only pair is in the dishwasher. I just ordered a Oxo Sauté paddle and a couple Oxo 9-Inch Tongs with Silicone Heads so I can add them to my crock of kitchen tools.
Camp Brisket
Foodways Texas held their annual Camp Brisket at Texas A&M university. Someday I will get there. Someday…
Griffin Hammond - Hand Cut
Video: Hand Cut by Griffin Hammond[Panasonic Lumix at YouTube.com]
(Time for some inside blogging talk. If you’re not interested in blogging gear, skip this section…but do check out the amazing ice video.)
I don’t want to get caught in the crossfire of the Canon/Nikon holy war, but…I chose neither. I am a Panasonic loyalist. I am also a gadget addict, so I get the urge to try a new camera about once a year…fancier cameras with better reputations, larger image sensors, more megapixels…but I keep returning to my trusty Panasonic.1 All the pictures on the blog are from my Panasonic GX8 with a 30mm macro lens, and the videos are from my Panasonic G7 with a 12–35 f2.8 zoom lens. (That's the G7 in the picture at the top, filming my Rotisserie Duck video back when the deck wasn't covered with snow.)
Panasonic was already tempting me to update the G7 to their new replacement, the Panasonic G85…and then they announced a new top-of-the line camera, the Panasonic GH5. The GH5 is a high-end video camera masquerading as a DSLR.
Want to see what I mean? Take a look at this video, “Hand Cut” by Griffin Hammond. Panasonic turned him loose with a pre-production GH5, and the resulting video makes me desperately want a cocktail. And a giant ice cube kit. And a GH5…if only it didn’t cost $2000.
(And if you haven’t seen it already, check out Griffin’s Sriracha documentary)
How following a recipe can lead to disaster
Most people who write recipes for a living spend a lot of time writing them as clearly and accurately as possible. Still, even the best recipe isn’t foolproof, and most are open to interpretation. (Except for my recipe for roasted peppers, which someone asked if they could make using something other than peppers. That one stumped me.) - David Lebovitz
Jacques Pepin, talks about “the paradox between a written recipe, and the creation of a taste”…and David Lebovitz adds his own comments. As a recipe writer, I struggle with the same issues, and I loved hearing their thoughts.
How Following a Recipe Can Lead to Disaster [DavidLebovitz.com]
Grilled Steak Bibimbap Bowls
Oh, my. Check out this recipe for Grilled Steak Bibimbap Bowls from friend-of-the-blog Kita at GirlCarnivore
Grilled Steak Bibimbap Bowls [GirlCarnivore.com]
What do you think?
Questions? Other ideas? Fun Food Finds I missed, that you want to share? Leave them in the comments section below.
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BrianF says
We made your Mac & cheese recipe last night and it was superior to our normal frozen routine... after I removed the burned bread crumbs that caught fire because I never used a broiler before. Thanks for the wealth of detail you share!
BrianF says
Hi Mike! I am so happy to have recently found your blog; having read your posts I have ordered the IP pressure cooker. However; I'm reading its manual and there is a cautionary statement against cooking certain foods such as macaroni, citing this and certain other foods can foam, froth, sputter and thereby clog the pressure release. Your Mac & cheese recipe is at the top of my list. Can you comment on this? Thank you!
Mike V says
I'm surprised to see that. It works fine for me (as do split peas, another "watch out" on their list.)