¡Join the fight!
Known primarily for Gangstas Paradise, rapper Coolio is also a chef, and a good one. Don't believe me? He's the Ghetto Gourmet. Check this out:
Cooking with Coolio on MyDamnChannel. (Do check out all nine episodes, though not work safe, generally speaking).
Episode 1: Coolio Caprese Salad. (Below)
He's also got a book: Cooking with Coolio: 5 Star Meals at a 1 Star Price. From Publisher's Weekly:
What is it about January that makes people want to start over or try something new? This is the time of year when we’re very serious about new leaves and better habits. We “resolve” to do something better, different or more often, and very frequently our resolutions involve food. Read more...
Hey, food fighters! Sorry I've been away. Cuisine en Locallers, JJ, Trevor and I spent the last five days frantically running around and preparing for an event where we fed almost 40 brave souls nine beautiful and CREEPY courses for some gruesome Halloween fun. So, in honor of my first Read more...
Hey all, I'm up early preparing fresh mozzarella for a 10 a.m. meeting. Being from Wisconsin, I like to think that cheesemaking is an ability that was bred into me at inception, but the truth of the matter is, certain cheeses are just really, really easy to make. Case in point: mozzarella. If you're a beginner, I suggest you start out with a cheese making kit, like this one from Ricki Carroll, who is also known as The Cheese Queen of New England. I'll be reproducing her recipe later on, but to see pictures and a step-by-step guide, go here. Read more...
Hi, I'm Jen and I'm an apprentice at Cuisine en Locale in Cambridge, Massachusetts. We work with beautiful fruits, vegetables, meat, and dairy from Massachusetts and Vermont-area farms, and change our menus according to the season. Or the ingredient, depending on what looks wonderful to us on a given day. On this blog, I will not only tell you what it's like to work in a kitchen and cook for a living, I'll also pass on some recipes for you to use as inspiration when you make your next trip to the farmer's market. Read more...
Back in June, I was hanging out, prowling the Twitterscape, and chanced across Rob Smart talking about something called Pro Food. It caught my attention because it wasn't the typical organic foodie approach. Rob seemed willing to entertain a variety of movements and strategies with the expressed purpose of getting people to cook more and eat better.
I liked "Pro Food," if for no other reason because I was tired of typing organic/sustainable/biodynamic/GMO-free/etcetcetc. "Pro Food" seemed a nifty way to describe what many, many farmers and foodies are talking about -- better food for land and people -- in a short, succinct phrase (an important trait for anything coming out of Twitter). Read more...
People who use solar ovens swear by them, the same way slow-cook fanatics never look back after they start using crock pots.
The two are very similar approaches to cooking, actually. Low heat (250-320 degrees) + longer cook time (2-3 times as long) = more flavorful meats and cooked vegetables. Solar has the distinct advantage, of course, of being completely "off the grid." That's right. Eat a roast without paying your gas or electric company a dime for the pleasure.
Don't let the slow cooking times turn you off, though. Below, the embedded video shows someone cooking eggs real time in a solar oven using a fresnel lens. Note the goggles she's wearing at the end of the video -- solar power can be very intense and make for very rapid cooking times. All depends on your rig.
For lower-tech options (including solar oven usage in winter and DIY options), check out these other solar cooking videos I found...
