This distinction between cooking and preparing is one that always comes up when I talk to Megan about her inability to cook. I'm always like, Bitch, I don't cook either! That still doesn't mean you have to eat frozen pizzas for every meal Megan defaults to packaged food (which puts her in good company with the majority of Americans), while I default to cutting up produce and cheese and setting them on a plate. Megan's food might taste better, but my food is infinitely cheaper and definitely healthier.
This is Offbeat Home's archive of cooking posts.
I can't drink vegetable juice. However, I ALWAYS keep a jug or a can in my fridge, because Veggie Cocktail is the secret weapon that adds flavour and nutrition to ALL THE FOOD. Here are five out-of-the-box reasons to keep some around…
When winter arrived, we harvested our chillies before the frost could get to them and found ourselves facing Mt Chillington. Since we use dried chilli in pretty much all of our Indian dishes, drying and saving them was the most obvious answer for us, and there was a certain appeal in hanging bundles of homegrown produce from the ceiling too. Here is my entirely unsanctioned, over complicated, make-it-up-as-you-go-along guide to stringing, hanging and drying chillies.
Now that the holidays are rapidly approaching, ovens will be running on overtime, and kitchens are gonna get messy. To keep that mess in your kitchen and off your fantastic holiday outfit, you're gonna need an apron.
I read a critique recently that said cooks are too dependent on garlic and onion to spice dishes. I know I've been quite guilty of that. so when I identified that I'm allergic to onions and garlic, I'm trying to look at it as an opportunity to break out of a rut and try out some new flavors in my kitchen. So homies, tell me about some of your favorite spices and how you use them!
Like any offbeat roundup post, I tried to find as many colorful and fun options as is possible to find in the appliance section. We've got rice cookers that look like robots, we've got round ones, square ones, even teal ones! Check 'em out and get cooking…
We just moved into a lovely older house that we're planning on renting for at least a year. It doesn't have a microwave, and I'm inclined to keep it that way. I am seriously at a loss, however, for how to heat up leftovers — especially meat — without making them rubbery and dry. Any tips for this erstwhile cook?