Scratch Food with a Side of Geek Mom and Pop Culture.
Happy 4th of July, my American friends! There’s a funny story behind this recipe. I was asking a (male) friend his thoughts on what recipe to put out for July 4, since I had done BBQ sauce already for Canada Day. His unexpected suggestion: Chili. Chili?! I said. Spicy stuff? For July? For hot weather? His…
Nothing says taste of summer in the south like a pulled pork sandwich. Unfortunately, pulled pork is something that people frequently don’t make right. They grab a bottle of BBQ sauce and a pork shoulder, toss everything in the crock pot together, and they get discouraged because the end result is bitter and… well, gross. Well, my…
This recipe comes courtesy of Rock Robster of the “Oh No!” Variety Show, one of my pescetarian readers. He uses the glaze as a simple sauce for plain grilled salmon. 1/3 cup balsamic vinegar 1/2 cup brown sugar 1 tsp sea salt 1/2 tsp dried dill weed 1/2 tsp black pepper 4 half-pound salmon fillets In…
Portobello mushrooms and balsamic vinegar go together like peas and carrots. A short stint in a marinade, and you’ve got a meatless burger capable of satisfying an ardent carnivore. 4 portobello mushroom caps 1/4 cup balsamic vinegar 1 avocado, halved, pitted and sliced 2 tablespoons olive oil salt and pepper to taste 4 slices of…
We’re kicking off the first day of the Father’s Day special with pizza! And if you love that wood-fired taste, well then boy, you’re in for a treat. These individual-sized pizzas had my son in knots. He wants me to make them again for his birthday so that all his friends can have fun topping…
A true pot roast begins as a densely muscled and tough cut of meat. This means it usually comes from the chuck, round or rump. Some diagrams lump “rump” and “round” together, so if you can’t find the rump on a butchering diagram, rest assured, it’s exactly where it sounds like it belongs. I grew up…