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Mock fried chicken
Soooooo, if you're an aging geek and have had a Talk with your doctor lately, or if you're a geek who wants to eat healthy, low-fat/low-cholesterol, what do you do?
I turned to my Low Cholesterol Greek Heritage Cook Book, by Lythea Gatgounis. Now, I love fried chicken, but I know it doesn't love me, so I'd resigned myself to only having it on ( Read more... ) -
Comfort food for fall: CrockPot edition
Now that the temperatures are starting to slide down from the dog days of summer, it's time to start thinking about those wonderful meals that make us feel warm and cozy. My CrockPot is brought out regularly during fall and winter, because there's nothing like filling the house with the rich smells of beef or chicken or pork mingling with root ( Read more... ) -
Real recipes for an imaginary place
Okay, how can you not appreciate the geekery-cookery going on here?
http://blog.kickstarter.com/post/4064165237/creator-q-a-the-feasts-of-tre-mang -
Chickpea cutlets
Hello all. This is a recipe I have for vegan chickpea cutlets which has been pretty popular, and I've had a few requests for it. So, I thought I'd share it! This is from the Veganomicon, by Post-Punk Kitchen chef Isa Chandra Moskowitz and co-author Terry Hope Romero ( Read more... ) -
Quick and Easy Clam Chowdah
It's that time of year for hot soups that are both nummy, filling and easy on the holiday damaged wallet! I've come up with a clam chowdah that is quick and inexpensive ( Read more... ) -
Stuffed pumpkins
Just saw this recommended on my friends list. Pity I didn't see it in time for Thanksgiving! Still, there are bound to be pumpkins around for a little longer yet. -
OMG SPAGHETTI SAUCE
So lithera recommended that I post this, since it's from Jill Thompson (of the Lil Endless fame) AND because she gave it to me on Twitter ( Read more... ) -
Herb rub for pork, chicken, and maybe potatoes?
I'm not a purist when it comes to dry rubs. I'll mix dried herbs with fresh, depending on what I have handy and what I think will taste good. So with that experimental mindgear in mind, I present the following, a variation on a dry rub from The Complete Meat Cookbook. Not only did I mix fresh with dried, but I left out some of the ingredients ( Read more... ) -
Spices, Seasonings and Salts, oh my!
So this post isn't so much a recipe as it is an open question to the commune ( Read more... )