Posts tagged as:

tips

As Harold McGee will tell you, controlling heat is one of the most basic challenges a cook faces in the kitchen. We’ve all heard that it’s important to preheat your oven, and heat your skillet before adding ingredients. With regards to preheating a skillet however, I’ve always just sort of put the pan over heat […]

{ 71 comments }

This is a bit of a follow up post to the gingerbread houses we posted last week. Our 2009 house is an almost accurate rendition of our houseboat. When we finished it and it was sitting on the table, I realized that it looks like a very modern house from the 70′s – I think […]

{ 8 comments }

When I was little, my family went through a gingerbread phase.  I don’t really know how that happened, but we got really into it.  I’ve kind of been into it ever since.  It is a really fun, frustrating, rewarding, sometimes heartbreaking project, and who isn’t looking for more frustration and heartbreak during the holidays?  The fun part […]

{ 22 comments }

Horseradish

by Talley

in Methods,Science

Horseradish is one of those flavors that evokes a strongly polar emotional response in people. There is nothing mild or subtle about it: it’s abrasive, and you either love that or you don’t. Given how easy it is to prepare horseradish, it surprises me that those who do love it rarely prepare their own. This […]

{ 11 comments }

Until this past year, my homemade French fries had never quite hit the mark. It seems so simple, and it is very simple, but somehow, my fries never approached the divine fries that I’ve gotten at some of my favorite restaurants (the fries at Schultzy’s come to mind, for those in Seattle). They’ve been edible, […]

{ 24 comments }

Pesto

by Talley

in Methods

This past spring, Beryl manned the Sunseed Farm booth at the Ballard Farmers’ Market selling veggie starts. Nick, the owner, stocked 6 different kinds of basil plants: Genovese, Italian large leaf, purple petra, lemon, thai, and cinnamon basil. Beryl came home with all varieties but the lemon basil and planted no less than eleven basil […]

{ 2 comments }

Veal Stock

by Talley

in Beef,Methods

One thing I love about eating out at great restaurants (outside of not having to clean up afterwards) is the “how did they do that?” factor. And I don’t mean blown up brie or other molecular gastronomy tricks. I’m talking ordinary things elevated to extraordinary heights, like a crispy braised brisket at Sitka & Spruce, […]

Related Posts with Thumbnails

{ 2 comments }

Subscribe by RSSSubscribe by EmailHouseboat Eats on TwitterHouseboat Eats on Facebook