Hard boiled leads to one of the ultimate final preparations of eggs, deviled eggs, but on their own, no, they didn’t deserve to beat out the simple scrambled preparation.

One of the key ingredients of my Indian-leaning vegetarian chili: red lentils. More accurately, abused red lentils. Put a half cup of them into plenty of water, and simmer until you have completely destroyed them, then add to everything else in the main pot. They will provide a great flavor with a little bit of sharp…

I *love* mustard. I just checked my fridge, and at the moment I only have six different kinds on hand. I say only because it’ll sometimes top a dozen. The only style of mustard I am truly picky about what brand I buy is regular yellow mustard, and it has to be Plochman’s. I’ll even buy a small bottle when going to…

I *love* mustard. I just checked my fridge, and at the moment I only have six different kinds on hand. I say only…

Motorcycle noob question:  Is that a shifter?  Does whoever gets to drive this beauty get to row through their gears under their left knee?  That would be magnificently awkward.

When I start seeing eggplants at the farmers market this summer, I should remember to look this recipe up.

The majority of BBQ sauces you see on the shelf at the grocery are mostly corn syrup, and the grape jelly is mostly corn syrup, so all you’re doing when you mix them is cutting your corn syrup sauce with more corn syrup. I have eaten these many times, and will happily continue to do so, but I’ll be damned if I am…

I considered it the mushy, flavorless spawn of a zucchini and a kitchen sponge.

The way that I grew up with, which nobody seems to have ever seen before the first time they see me eat them this way: Cook the eggs over easy, leaving as much runny yolk as possible, then mash them on the plate with your fork, coating all of the little chunks of white in the yolk “sauce”, then scoop onto thoroughly bu…

If they ever bring back their Thai Black Pepper sauce, I hope I hear about it here first.

Cumin is extremely good in almost every soup

I wanted to narrow down to just *one* essential herb/spice to add to your lucky dozen, but I couldn’t.  Thyme and bay leaf both really need to be on that essential list, especially if you ever make soup.

We have made paneer many a Meatless Monday.  I would love to have a chance to try a fast food version of it on a burger any day of the week.

Probably should have stuck with the Annie’s classic Shells & White Cheddar.

I want that hot dog in the opening shot.  Where in Minnesota can I get that?

I am very much a proponent of making oneself order pizza toppings outside of one’s comfort zone as often as possible. But hey, I find new flavors to be exciting.  Have you had a Minnesota-style square cut pizza with sausage and sauerkraut, and too much cheese?  If not, you’re missing out.  Bacon and banana peppers? …

Anytime I can pop out the back door for a couple of leaves of fresh basil is a time for a cottage cheese caprese - breakfast, lunch, or dinner. Sadly, it’s 8°F outside right now, so that time is pretty far off at the moment.

My stews are all thickened with roux. Sometimes cornstartch slurry also, but always roux.

In the summer, put cold beer in a cooler with ice to keep it cold.  In the winter, use the same cooler with room temperature beer to insulate it from freezing.

One thing I see surprisingly often when outdoor drinking here in Minnesota (tailgating Vikings games, winter disc golf league, ice fishing...) is when the beer suddenly freezes when you open the bottle. There is a range of temperatures where the beer is liquid under pressure in the bottle, but when you pop the top,…

“...an entire chapter devoted to peanut butter: peanut butter and apricot, peanut butter and tomato, peanut butter and prune, peanut butter and pickle, peanut butter and olive, peanut butter with cheese and lettuce.”