I know a LOT of you Homies are interested in local and/or sustainable food choices, but why not spread that ideal over to the tools you use to prepare said food. When you buy a handmade knife from our newest sponsor Ben from Nafzger Forge you are putting your money towards supporting a domestic small business, and more of the profit is going directly to the producer! Y'all know that I'm no chef (seriously, MY knives are shaped like animals), but Ben's work is making me want to change my ways… or at least purchase a knife that'll make me FEEL like a pro. Check out this sexy knife action…
This is Offbeat Home's archive of cooking posts.
Pangsit was always a bit of a mystery to me; my grandma has been cooking for so long that she eyeballs all of her recipes and the way she folds these deep fried delights was too quick for me to follow. In short, pangsit goreng is deep fried wonton (although we'll be using spring roll pastry, because oma said so), filled with a meat mixture. Now that I have uncovered the enigmas I'd love to share them with all of you lovelies.
A month ago or so I was at the grocery store and brown rice was on sale. I said to myself, "Self, we've been meaning to make the switch to brown rice, looks like now's the time" and I threw a big ol' bag in my cart. I got it home, to find that not only did I buy entirely too much for just me and my husband, but I also still had a metric crapton of white rice sitting in my pantry. What can I do with all this rice?
I'm visually impaired, and teaching myself how to cook has been one of the things I have decided to do this year to make myself a better person. I've done a few things to make my kitchen more blind-friendly than it was to begin with, and as a result I've managed to do things like roast a chicken for the first time, have it turn out perfectly, and only have one minor panic attack about it. Here's four tips for making cooking easier while blind.
After 10 years of being a vegetarian, I have a good collection of veggie cookbooks. Now I would like to get a couple more meat-containing cookbooks that are full of tasty recipes, with a bit more emphasis on healthy.
Who knows a good use for fresh sage? The reason I ask is that it is the PERMA-plant that will not die. Every other herb I planted last spring has long since given up the ghost and the sage is still GOING STRONG! Need some crowdsourcing on this one!