Submitted by Stuart Broz on Tue, 03/16/2010 - 8:26pm
From the time that I moved to the DC area back in August until I started my new job a month ago, my schedule has been really flexible. Though I don't think I was conscious of it, this was very liberating in terms of food preparation. With the new job, I work at home. You'd think this would let me run into the kitchen to briefly add something to a pot now and then, but I can't depend on that sort of flexibility. I'm often on the phone, and I don't always finish my workday in time to make the dinner I was planning. My habits are changing.
Submitted by Stuart Broz on Fri, 11/06/2009 - 1:36pm
Waffle irons aren't just for waffles. Like many people, I'm not a fan of unitasking tools in the kitchen. I don't have huge amounts of kitchen storage, so I don't want to load it up with a bunch of things that only get used once a year. Waffle irons are practically the unitask archetype. They are reasonably large and you can't use them for anything besides waffles, right? Wrong.
Submitted by crimfan on Mon, 10/19/2009 - 11:45am
Submitted by Stuart Broz on Fri, 06/05/2009 - 8:06pm
Submitted by Stuart Broz on Wed, 03/25/2009 - 6:51am
Submitted by Stuart Broz on Thu, 02/19/2009 - 8:40am
Image by Aaron LandryOver at Goodeater, Kenji Alt has posted his clever kitchen hack for making a brick-oven style pizza at home. Unfortunately, his method is somewhat time-consuming and fidgety. It also requires a gas stovetop burner, which I don't have.
Here are my modifications of his hack. My methods are (as yet) untested, but if they work, they should be easier and more elegant than Alt's.
