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Tasty taco adventures
Filed under: Dinner, Beef, Recipes, Frying, Mexico 
With Cinco de Mayo right around the corner, my brain is buzzing with thoughts of Mexican food -- burritos, tamales, chorizo. But at some point, thoughts switch to faux Mexican dishes, the US concoctions that are more fusion than ethnic. This then leads me to my first forays into recipe creation. I've been cooking and baking since I was a little kid, but it wasn't until I hit puberty and got sick of those too-simple Old El Paso taco mixes that I discovered that recipes are nice, but not necessary.
My mother handed the kitchen over to me,...
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Tip of the Day: season a new cast iron pan
Filed under: Frying, How To, Tip of the Day  If you haven't discovered the joys of cast iron, now's the time to start. It's cheap, distributes heat evenly and, if properly seasoned, is nonstick. Seasoning the pan involves filling in the invisible cracks and pores in the pan's surface by sealing on a layer of grease. Here's a quick method for seasoning a new pan:
Heat the oven to 300 degrees. Rub pan with a thin layer of lard or vegetable shortening. Place pan upside down in oven with rack positioned beneath it to catch extra drippings. Cook for 2 hours.
Repeating this seasoning method...
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An offaly good dinner at the Astor Center
Filed under: Tastings, Parties, Wine, Beef, Pork, Frying, Raves & Reviews, Trends, Roasting, Slow cooking, Braising, Meat, Artisan Foods, Head to Tail  Not long ago I posted about an event at the Astor Center in NYC, the annual Head to Tail Dinner put on by Chris Cosentino of Incanto restaurant in San Francisco. I was lucky enough to attend and want to tell you all about it. We'll go behind the scenes in the kitchen before, and just prior to the meal; and follow all the way through...
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A deep fryer, a bowl of batter and a White Castle slider
Filed under: Frying, Food Oddities, Fast Food 
Once more, an intrepid home cook has taken a innocent food item and elevated it to a place of crunchy, fried goodness. Today I offer you the battered and fried White Castle slider! I find this concept disgusting and yet there's a part of me that is whispering, "You could try that at home, you have a deep fryer!" Mostly, I just want to try a single bite, in order to be able to say, "Yes, I tasted that!"
Okay folks, I must ask. What's the craziest thing you've ever fried?
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Food Network contestant wins with chicken and yucca
Filed under: Site Announcements, Vegetables, Poultry, Recipes, Television/Film, Frying, Roasting, America 
Roasted chicken with fried yucca root was the obvious winner for judges at the Food Network's Ultimate Recipe: Chicken Showdown (just so we're clear, the contestants were battling it out, not the chickens). Grand Prize Winner Amparo Alam of Syracuse, Utah, swept the competition, winning 99 out of a possible 100 points for her original dish.
The recipe, listed here, uses ajies (Peruvian chilies) and huacatay (a Peruvian herb) to enhance the flavors of both the bird and the veggie.
Other
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Super Bowl Week: Sarah's Sticky Chicken Wings
Filed under: Lunch, Hors D'oeuvres, Snacks, Poultry, Asia, Recipes, Frying, How To, America, Super Bowl XLII 
Like they say, ain't no thang like a chicken wang. Er, rather chicken wing.
I realize that we're posting about main dishes all day today for Slashfood's Super Bowl Week, and traditionally, chicken wings are eaten as appetizers. However, if you eat two dozen chicken wings the way I do with a small bowl of rice on the side, you can pretty much consider these chicken wings a main course.
These wings are based on...
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PETA causes flap with anti-KFC tombstone
Filed under: Poultry, Frying, Southern States  Folks at Kentucky's Cave Hill Cemetery have a bone to pick with PETA over a tombstone that the animal rights group recently placed near the KFC founder Col. Harland Sanders' grave to mark the anniversary of his death.
At first blush the marker seems to contain little more than a loving poem addressed to "Kind Friend of Chickens." As you can see from the above photo it actually contains an acrostic that reads "KFC TORTURES BIRDS." Officials at the Louisville cemetery say they were tricked and want the headstone removed. "We do not believe in being part of any political message...
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Heart-stopping excess in a neat, deep-fried package
Filed under: Cheese, Pork, Frying, On the Blogs 
I do my best to offer up posts with good recipes, tasty links and interesting food-related news events. I really try not to turn Slashfood into a culinary News of the Weird. However sometimes, the insane excesses that people out there dream up are just too nutty to ignore. The crazy wedding cake doppelganger I posted about earlier in the week fell into that category. And so does this--a burger made out of ground bacon, filled with mozzarella cheese, coated in beer batter and then put...
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A latke lesson
Filed under: Vegetables, Recipes, Frying, How To, Hanukkah 
For the last few years I've been sort of smug about my latke ability. For some reason, I've always been able to turn out perfect, round, golden, crispy latkes on the first try. But after yesterday's debacle, I realize that it wasn't me, it was my recipe. You see, I decided to change my perfect recipe to include half sweet potatoes, thinking they'd incorporate just like the normal, starchy potatoes. Only they didn't. They were too hard and didn't have nearly enough starch, so my pancakes...
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Make your own chicken nuggets
Filed under: Poultry, Recipes, Frying, On the Blogs, How To, Comfort Food 
When I was a kid, once in a very great while, my dad would take my sister and me to McDonald's. My mother was not much of a fan of fast food and didn't particularly approve of these outings, but we loved them and always looked forward to them. I would always get Chicken McNuggets with a little container of honey for dipping. It was total nirvana for me. As I've gotten older, I've given up my McDonald's habit (except for the two cheeseburgers I...
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