I go through a lot of lemon squeezers. They last a few years before I wear them out. Then they chip, flake, or break at the hinge, and I’m on to the next one. (I buy a lemon squeezer and use it for lemons, limes, and smaller oranges - you don’t need three different sizes.) The Chef’n Fresh Force Citrus Juicer is my new favorite. The geared hinge means my wife and kids can now juice lemons without straining. (This might be a bad thing - when my daughter figured out she could squeeze lemons, she went on a lemonade jag, and juiced three bags of lemons in a week.) I’m a little worried about the plastic parts, but it’s lasted six months. I assume it will break eventually - they all do - and when it does, I’m buying another one.
2. How to Grill a Whole Fish, Because It’s Just the Best Thing to Do via Foodspin.Deadspin.com
You can also keep the skin from attaching to the hot grill by using a specialized fish basket for grilling your fish. That’s really not necessary, though, and it’s especially silly if you’re short on money or space for buying and storing single-use tools you’ll only haul out once or twice a year. Just clean and oil your grilling grate, okay? You can do it. If you don’t have a sturdy brush, use a few big wads of crumpled aluminum foil. Rub it down with canola or peanut oil when you’re done scrubbing.
Albert Burneko’s recipes over at Foodspin are funny, profane, rambling, and written the way I wish I had the guts to write. His recipes are stories that wander through the kitchen on the way to the finished dish, and are a joy to read. I wish he didn’t swear as much as he does - the paragraph above is the only one I could pull out [Sorry, Dad Moment], but I’m not sure his stories would work as well as they do without the profanity.
3. What’s on the Grill #317: Mesquite Grilled Porterhouse via AnotherPintPlease.com
I can already hear it. “Wait, Mike grilled another steak?" Yeah. Shocking, I know.
Mike’s gorgeous photography got to me…again. This post made me stop at the store on the way home and pick up some ribeyes.
4. Crosscut, Butter-Basted Hasselback Potatoes via The Culinary Fanatic YouTube.com channel
5. An Illustrated History of Barbecue in America via FirstWeFeast.com
A quick overview of southern barbecue history - from Clarissa Wei at FirstWeFeast.com
What do you think?
Anything I missed? What are your fun food finds? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.