Find recipes for leftovers at LeftoverChef
Looking for a use for those 12 pounds of turkey you didn’t eat yesterday? Leftover Chef lets you search for recipes based on what you’ve got hanging around in your fridge waiting to be used. Remember kids, there’s no better way to save money than using all of your leftovers.
Rouxbe - Video Cooking Demonstrations
For the audio-visual learners among you, Rouxbe (pronounced ruby) offers up a variety of step-by-step videos for different recipes and techniques. While the narrator quickly lulled me into a deep slumber, the videos are beautifully shot and edited, and the recipes all look to be good quality, if not the most adventurous.
Fermented Cacao
November 18th, 2007
In Tyler’s post about the origins of chocolate, he wonders about the nature of fermenting cacao. The comments resulted in some salivation over Dagoba Xocolatl. Now, the New Yorker’s food impressario Bill Buford tell us about both. Ostensibly a profile of Dagoba’s founder Frederick Schilling, the his article leads the reader through expositions, alchemistry, assassinations, plantations, sex, mythology, history, and finally into a steaming vat of steaming cacao:
“Badaró then removed his clothes. He landed with an awkward splash. Three of us were in a trough that might comfortable accommodate an adult pig, and the fermenting cacao was up to our necks. Badaró had taken to invoking some god, humming in his deep voice. “We must immerse ourselves and connect to the Aztec gods,” he said. He disappeared, sinking below the surface.
Unfortunately for the eager reader, Extreme Chocolate: the quest for the perfect bean, from the October 29th magazine is not available online; and those unable to find this work of gonzo gastronomy in print must content themselves with NPR’s interview with Buford and a few pictures.
Intro to Freezer Savings
November 12th, 2007
On the heels of Ultimate Guide to Freezing Food comes Wise Bread’s Intro to Freezer Savings.
One of the most interesting and useful techniques outlined is the use of ice cube trays to freeze easily portioned amounts of just about anything — stock, sauces, purees:
I’ve been freezing lots of pumpkin puree in cubes to use for homemade pumpkin vinaigrette and pumpkin lattes.
More freezing wizardry to come.
Ultimate Guide to Freezing Food
November 7th, 2007
Freezing food is a great way to save money. It allows you to buy fresh items in bulk and at the peak of freshness and enjoy them for months to come. The appropriately-named Former Fat Guy Blog has just published a comprehensive guide to freezing just about everything. Take a look.