It was only a matter of time. We started with a roast chicken and made a pressure-cooked...
Month: October 2013
It’s been a heck of a cookbook season thus far. Suffice it to say that our credit...
Scrambled eggs are comfort food. Each bite is warm and creamy, soothingly soft against your tongue with...
We continued our ingredient sampling. Instead of a seven-hour leg of lamb, we did a five-hour leg...
Sometimes we get in ruts. Why have we never prepared a turkey leg in the style of...
The surprise is baked inside. A creative outlet. Amplified deliciousness. A conversation starter. A memory maker. It’s...
We combined 2000 grams of What IIF flour with 900 grams whole eggs in the extruder. We...
Chris Young tweeted about this video the other day. It’s 7 minutes worth watching. What’s your canvas?
Butterfly shrimp were a childhood favorite on Ingram Street. They were fun to eat, flattened shrimp with...
…is out! Well okay, it’s been out for a couple of weeks, we’re a little behind in...
