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My Fakesgiving | i stuff my face …
https://istuffmyface.wordpress.com/2011/11/21/my-fakesgiving
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. November 21, 2011. The impressive spread (and chefs). Not one to shy away from cooking challenges, I took it upon myself, as one of the hosts for this year’s Fakesgiving, to my first whole turkey. No practice run. No nets. Do or die. Obviously, I would smoke it. As I am oft to do, I consulted by main smoking resources – Charcuterie. And the Virtual Weber Bullet. This 15 pounder barely fit in the smoker. The rest of ...
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Seasonal Pantry Supper Club | i stuff my face …
https://istuffmyface.wordpress.com/2012/10/03/seasonal-pantry-supper-club
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. Seasonal Pantry Supper Club. October 3, 2012. Some secrets I like to keep to myself, but some are eventually revealed despite my best efforts. Dan O’Brien chef/owner of Seasonal Pantry. Was recently unveiled as a cheftestant on the upcoming season of Top Chef Seattle. Here’s how this works. Every couple of weeks, Dan comes up with a new multiple course menu. The second and more recent time we went, the menu on paper...
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Smoked Turkey Pho | i stuff my face …
https://istuffmyface.wordpress.com/2014/11/29/smoked-turkey-pho
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. November 29, 2014. This is made entirely from leftover items from Thanksgiving and some standard pantry items (at least mine). While I used mushrooms and celery leaves because that’s what I had, you should use whatever you have or just go traditional and pick up mung bean sprouts, jalapeno, and thai basil. And your turkey may not have been smoked like mine was. I borrowed the spicing heavily from here. Slice the oni...
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a $2 bunch of mint yields at least 3 different applications (and then some) | i stuff my face …
https://istuffmyface.wordpress.com/2012/04/23/a-2-bunch-of-mint-yields-at-least-3-different-applications-and-then-some
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. A $2 bunch of mint yields at least 3 different applications (and then some). April 23, 2012. While gathering ingredients for some homemade summer rolls (another story unto itself, I suppose,) I procured the most seemingly innocent bunch of fresh mint at my local market. When I got it home, I unpacked the bunch for washing and discovered this tiny looking bunch ended up being about 10 cups worth. Pea and Mint Dip.
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Coppa Cabana | i stuff my face …
https://istuffmyface.wordpress.com/2013/03/14/coppa-cabana
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. March 14, 2013. A wine fridge with temp control and a copy of Michael Ruhlman’s and Brian Polcyn’s Salumi. I am now the proud owner of a 2 1/4 pound coppa (and 5 pounds of brisket already on the brine, destined for this year’s corned beef.). Getting a salty coat. And the waiting begins. Stay tuned. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Did not av...
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peach peel butter | i stuff my face …
https://istuffmyface.wordpress.com/2012/08/17/peach-peel-butter
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. August 17, 2012. Nose-to-tail, the tradition of using the entirety of a slaughtered animal is nothing new. Nor is the frugal nature of the home cook (which I strive to be) who makes the most of everything they can. But this technique. Last weekend, we headed to our favorite u-pick farm. Five pounds is a lot of anything just to throw away, so thanks to the peach peel butter recipe. Half pints of peach peel butter.
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December | 2012 | i stuff my face …
https://istuffmyface.wordpress.com/2012/12
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. Turkey and Shrimp Gumbo. December 4, 2012. Sick of turkey yet? Chances are good you’ve gotten through all of your thanksgiving leftovers by now, but if you were smart, you saved that carcass. And there’s still plenty of goodness to mine from that pile of bones. From thanksgiving that ended up in the pot. Turkey and Shrimp Gumbo. 4 tablespoons fat (turkey, butter, bacon grease, whatever you’ve got). Did not avoid: sp...
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Blanca in Bushwick | i stuff my face …
https://istuffmyface.wordpress.com/2013/03/02/blanca-in-bushwick
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. March 2, 2013. It was perfect. The right combination of attentive, informative, conversational, and absent. There and helpful when you need them, and helping someone else when you don’t. Like a great host at a party. The service really is part of the whole package, creating a really relaxed and fun environment. But now back to the menu highlights. Del Ray Food Swap. Leave a Reply Cancel reply. Enter your comment here.
istuffmyface.wordpress.com
Turkey & Shrimp Gumbo | i stuff my face …
https://istuffmyface.wordpress.com/2012/12/04/turkey-shrimp-gumbo
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. Turkey and Shrimp Gumbo. December 4, 2012. Sick of turkey yet? Chances are good you’ve gotten through all of your thanksgiving leftovers by now, but if you were smart, you saved that carcass. And there’s still plenty of goodness to mine from that pile of bones. From thanksgiving that ended up in the pot. Turkey and Shrimp Gumbo. 4 tablespoons fat (turkey, butter, bacon grease, whatever you’ve got). Del Ray Food Swap.
istuffmyface.wordpress.com
March | 2013 | i stuff my face …
https://istuffmyface.wordpress.com/2013/03
I stuff my face …. The culinary experiments and adventures of a dc-area amateur gourmand. March 14, 2013. A wine fridge with temp control and a copy of Michael Ruhlman’s and Brian Polcyn’s Salumi. I am now the proud owner of a 2 1/4 pound coppa (and 5 pounds of brisket already on the brine, destined for this year’s corned beef.). Getting a salty coat. And the waiting begins. Stay tuned. March 2, 2013. But now back to the menu highlights. There was a string of pasta dishes, including hand-rolled pici with...
