kitcheneclectic.com

kitcheneclectic

Love food or shut up. Skip to primary content. Skip to secondary content. Sorghum Butter: My New Love. August 7, 2015. Sorghum itself (the grass) is also processed into a flour to use as a gluten-free replacement. It does a good job of mimicking the taste of wheat without being as dense as flax or spelt. Here is a quick recipe (seriously, like 5 minutes) to mix up and use on EVERYTHING. 1/2 cup unsalted butter (preferably Plugra or another European butter), softened to room temp. Mix into a mild mac n...

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Love food or shut up. Skip to primary content. Skip to secondary content. Sorghum Butter: My New Love. August 7, 2015. Sorghum itself (the grass) is also processed into a flour to use as a gluten-free replacement. It does a good job of mimicking the taste of wheat without being as dense as flax or spelt. Here is a quick recipe (seriously, like 5 minutes) to mix up and use on EVERYTHING. 1/2 cup unsalted butter (preferably Plugra or another European butter), softened to room temp. Mix into a mild mac n&#8...

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1 kitchen eclectic

2 main menu

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6 mains

7 sauces

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9 soup salad sando

10 vegetarian

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kitcheneclectic | kitcheneclectic.com Reviews

https://kitcheneclectic.com

Love food or shut up. Skip to primary content. Skip to secondary content. Sorghum Butter: My New Love. August 7, 2015. Sorghum itself (the grass) is also processed into a flour to use as a gluten-free replacement. It does a good job of mimicking the taste of wheat without being as dense as flax or spelt. Here is a quick recipe (seriously, like 5 minutes) to mix up and use on EVERYTHING. 1/2 cup unsalted butter (preferably Plugra or another European butter), softened to room temp. Mix into a mild mac n&#8...

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brains4brunch.blogspot.com

brains for brunch: Homemade Apple Butter

http://brains4brunch.blogspot.com/2013/10/homemade-apple-butter.html

Brains at every single meal why can't we have some guts? Thursday, October 10, 2013. 4 pounds apples (McIntosh, Cortland, Jonagold, Granny Smith, almost anything really). Roughly ½ gallon apple cider. 189; c brown sugar. 2 tsp ground cinnamon. 189; tsp ground cloves. 188; tsp ground allspice. Juice of 1 lemon. Bring the heat up to medium and simmer the apples for approximately 30 minutes, until they are broken down and looking applesaucey. Subscribe to: Post Comments (Atom).

brains4brunch.blogspot.com

brains for brunch: November 2011

http://brains4brunch.blogspot.com/2011_11_01_archive.html

Brains at every single meal why can't we have some guts? Friday, November 25, 2011. Yields 6.5 oz butter. 16 oz cold heavy cream. 1/8 tsp salt (optional). Pour your cream into a large container with a tight fitting lid (I used a quart mason jar). Shake the shit out of it. That's really it. I'll spend the rest of this post talking about the breakdown of the "shaking the shit out of" process. Total time to end up with butter: 30 minutes. I poured off the buttermilk through a fine mesh sieve into a separate...

brains4brunch.blogspot.com

brains for brunch: September 2013

http://brains4brunch.blogspot.com/2013_09_01_archive.html

Brains at every single meal why can't we have some guts? Tuesday, September 17, 2013. So now I faced this question: what do you do when you have a pig's head and no idea what to do with it? After it was all said and done, I brought the head in to work for everyone to try, and it received pretty raving reviews, even from the non-adventurous eaters who knew damn well what they were about to try. Potentially other pig parts (country style ribs, spare ribs, shoulder). Ratio = .5c salt to 1g water). Remove th...

brains4brunch.blogspot.com

brains for brunch: Eastern North Carolina Barbecue

http://brains4brunch.blogspot.com/2012/07/eastern-north-carolina-barbecue.html

Brains at every single meal why can't we have some guts? Saturday, July 7, 2012. Eastern North Carolina Barbecue. 1 8-9 lb pork shoulder (bone in / skin on). 188; c ground black pepper. 188; c kosher salt. Notice the skin split after most of the fat had rendered out. mmmm. When your shoulder is ready, allow it to rest for at least 30 minutes before shredding. Unfortunately I cannot vouch for the "authentic" way to chop barbecue, but I suppose that it goes something like this:. Collect all of the meat in ...

brains4brunch.blogspot.com

brains for brunch: Vietnam

http://brains4brunch.blogspot.com/2011/05/vietnam.html

Brains at every single meal why can't we have some guts? Thursday, May 5, 2011. Almost 3 weeks since an update but I hope that this post will make up for it! Pho in Ho Chi Minh City, first meal of the trip and it was a good one. Ben Thanh Market, Ho Chi Minh City. Ben Thanh Market, Ho Chi Minh City. Shrimp grilled on sugarcane, Ho Chi Minh City. Green Papaya and Shrimp Salad, Ho Chi Minh City. Banh Xeo, rice crepe stuffed with shrimp and bean sprouts, Ho Chi Minh City. Fresh pineapple growing along a tra...

brains4brunch.blogspot.com

brains for brunch: May 2012

http://brains4brunch.blogspot.com/2012_05_01_archive.html

Brains at every single meal why can't we have some guts? Tuesday, May 22, 2012. In it, I was shocked and excited to find that all that was needed for homemade ramen noodles was simple basic (see what I did there? The ramen related recipes here are as follows:. Roasted pork belly (chashu). Stewed bamboo shoots (menma). Slow poached egg (onsen tamago). Roasted Pork Belly / Chashu. 2-3 lb pork belly. 188; c salt. 188; c sugar. 1 c soy sauce. 189; c sake. 189; c mirin. Roast the bones in a 425º oven for an h...

brains4brunch.blogspot.com

brains for brunch: Vietnamese Coffee At Home

http://brains4brunch.blogspot.com/2013/04/vietnamese-coffee-at-home.html

Brains at every single meal why can't we have some guts? Saturday, April 20, 2013. Vietnamese Coffee At Home. Needless to say, living in Boston this week has been pretty hectic. It has been emotionally draining and exhausting, even to those who were not directly impacted by the week's events. After the week that we have had, a day for rest and creature comforts is a welcome change of pace. Ever since our trip to Vietnam. Take baby sips and make it last, it is worth it. Subscribe to: Post Comments (Atom).

brains4brunch.blogspot.com

brains for brunch: November 2012

http://brains4brunch.blogspot.com/2012_11_01_archive.html

Brains at every single meal why can't we have some guts? Sunday, November 18, 2012. Homemade Vinegar - Beer and Red Wine. About Charleston chef Sean Brock regarding his love for homemade vinegar. It looked so simple - I didn't even need to buy ingredients to make it - so how could I not take a shot at it? 1 part Bragg Apple Cider Vinegar (with the mother). 3 parts alcohol (red wine, white wine, champagne, beer, cider, whatever). Subscribe to: Posts (Atom). Homemade Vinegar - Beer and Red Wine.

brains4brunch.blogspot.com

brains for brunch: April 2013

http://brains4brunch.blogspot.com/2013_04_01_archive.html

Brains at every single meal why can't we have some guts? Thursday, April 25, 2013. Eggsperiment: Slow poached eggs (onsen tamago) in 5 minutes? I often cook slow poached eggs at home, could I use the steam technique to cook them at a fraction of the time? Slow poached eggs are also referred to as 60 minute eggs, or onsen tomago. In Japan ( onsen. Being natural hot springs, the story being that eggs are traditionally left by local residents in onsen. Photo from http:/ www.douglasbaldwin.com.

brains4brunch.blogspot.com

brains for brunch: Eggsperiment: Slow poached eggs (onsen tamago) in 5 minutes?

http://brains4brunch.blogspot.com/2013/04/eggsperiment-slow-poached-eggs-onsen.html

Brains at every single meal why can't we have some guts? Thursday, April 25, 2013. Eggsperiment: Slow poached eggs (onsen tamago) in 5 minutes? I often cook slow poached eggs at home, could I use the steam technique to cook them at a fraction of the time? Slow poached eggs are also referred to as 60 minute eggs, or onsen tomago. In Japan ( onsen. Being natural hot springs, the story being that eggs are traditionally left by local residents in onsen. Photo from http:/ www.douglasbaldwin.com.

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kitcheneclectic

Love food or shut up. Skip to primary content. Skip to secondary content. Sorghum Butter: My New Love. August 7, 2015. Sorghum itself (the grass) is also processed into a flour to use as a gluten-free replacement. It does a good job of mimicking the taste of wheat without being as dense as flax or spelt. Here is a quick recipe (seriously, like 5 minutes) to mix up and use on EVERYTHING. 1/2 cup unsalted butter (preferably Plugra or another European butter), softened to room temp. Mix into a mild mac n&#8...

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