A.A. Newton's saved articles

JFC. Butter your eggs? And don’t forget to fry them in Pig LARD. Read more

Really, I just butter everything to be on the safe side.

One thing I’ve also noticed is that, depending on how you’re eating them, you can also just cook them with the bone still in and remove it very easily once they’re done.

I think it depends on the size of the pack of chicken. Where I live, the boneless thighs come in packs of 8, and the bone-in thighs are half price for the same number (sometimes 1 more). You’re still saving money compared to the pre-deboned stuff.

Good idea. I also use mine to make a Thanksgiving pizza. My personal format Is gravy for the base, turkey (or whatever meat we had that year. This year It was turkey and ham so... both), and then usually the mac and cheese on top. We also put cranberries on one half of the pizza because I don’t like the stuff and… Read more

What a fantastically-crunchy-sweet idea. And just to be clear, the(your) plan is to dissolve the sugar in the boiling water, then add the berries to just coat them with the syrup AND NOT to cook the berries...right?

since you just want the milk solids maybe start with canned evaporated milk?

...or you can just add some evaporated milk powder!

This is one of my favorite Turkey Day side dishes. Thank you for the recipe.

I roll it out in a 1-gallon freezer bag because it’s so easy to toss it into the freezer for a few minutes. Then I cut the side of the bag and lift up the dough.

Worst thing that ever happened to a otherwise good pie crust is unsalted butter.

I feel lucky—mother and aunts were old school and we were taught kneading and checking frequently to avoid the dreaded overwork. In addition they were attuned to environmental factors. Living on the north Cali coast with lots of humidity and winter cooler temps, people have a tendency to crank up the heat in the… Read more

As the holidays fast approach, I’d like to remind everyone you don’t have to be hungry to eat pie.

Absolutely will try this! Our family is a mix of omnivores and vegetarians, and I usually make two stocks for gravy, one turkey-based and one veggie-based (roasted mushrooms, carrots, shallot, celery, spices, etc.). But I like the idea of a chickpea stock as I don’t have to waste the beans after they’re cooked.

Thanks for this - I shall give it a try; however, I have never been able to prepare chick peas to (my) satisfaction when starting with dried beans...not by soaking (for hours) nor by not soaking. I now use canned (Goya brand) garbanzos. Might I be able to utilize the original liquid (“that sweet, sweet bean juice”)… Read more

Adding this to my baking arsenal! I like the results of gelatin in my whipped cream to stabilize for certain applications, but even though I’m sort of a weird masochist and love convoluted baking and cooking tasks making stabilized whip with gelatin is kind of a pain in the ass. If I’m not trying to do 500 other… Read more

You mentioned non fat powdered milk, what about full fat powdered? Is there a reason full fat will not work? 

In Germany, we add one package of vanillin sugar to a high-sided container to mix the cream in. I've seen people try to whip cream in flat bowls here, which doesn't allow the mixer to grab enough cream at a time to do the job right. 

Wow that bouyiourdi was incredible. It will be a yearly tradition in my house from now on! Thank you so much.