Don’t look now, but this post is coming at you from Big Acres Gourmet Products! I first learned of Big Acres Gourment when I overheard a conversation on Twitter (is that overtweard?) @melanieyunk talking about her amazing mole sauce that she demoed on the radio. I. Love. Mole. So of course I asked for a […]
Author: Chris Perrin
Play Date and Portuguese Pork
Tonight I had a great time cooling with @ShellyKramer in her fantastic kitchen (currently being remodeled.) It was fun to chat about recipes and try a new pork recipe. The pork was not a 100% success. It was a bit tough, but all in all good times were achieved. I also made some rice on […]
New Meat Replacer
I got the scoop on a brand new faux meat product. University Science and Food, a company loosely affiliated with several research universities, is set to release Mahn, a 100% certified non-GMO soy-based product. University scientists, especially those who work with cannibal tribes in the primeval South American jungles, are excited by the release of […]
Asian Braised Short Ribs
So, somehow this week has become braised week…but hey, braising leads to some really delicious food, so why not go with it? Tonight you can make… Asian Braised Short Ribs Okay Cara…this one is for you! Short ribs are some of the most flavorful pieces of meat that you can get your hand on. They […]
Chicken Taco Filling
Looking for something to do with your chicken? How about making Chicken Taco Filling This recipe restored my faith in slow cooked chicken. It uses dark meat, in this case thighs, because they are juicer and they have better flavor than white meat. As it turns out, this is one of my family’s favorite taco […]
How to Braise
Braising is two-step cooking process in which meat or vegetables are first cooked in a skillet to promote browning and then cooked in a flavorful liquid over a long period of time. However, unlike stewing or poaching, the food is not totally submerged in the liquid. Cooks braise when they want to soften tougher cuts […]
Asian Braised Tofu
Braised tofu. For some reason, the very concept terrified me. In fact, despite doing some very good braised dishes in my life (if I do say so myself), the whole technique seems exotic and difficult. Then again, sometimes you have a meal (like the Fire Bird from Blue Koi made with braised tofu instead of […]
An Evening At Aixois
Recently I was honored to sit down with Chef Emmanual Langlade, head chef at Aixois French Bistro, near the Brookside area in Kanas City, MO. For those who live outside Kansas City or have just not been, Aixois is an experience. It’s elegant, yet not ostentatious. I could take my wife on a romantic date […]
Virtual Great American Bake Sale – Help Share our Strength
@ShellyKramer sent me a great idea going down on the Cooking During Stolen Moments blog. From Kate’s blog: About The Virtual Great American Bake Sale: I have partnered with Share Our Strength to hold a virtual version of their yearly Great American Bake Sales held across the U.S. Every year people can sign up to […]
Making Simple Syrup
I learned something important tonight. The ratio for making simple syrup is 2 to 1. HOWEVER, it’s not 2 parts water to 1 part sugar. Rather, it’s 2 parts sugar to 1 part water. Bring to a boil and then let cool. It was that kind of night! 🙂