Bar Pizza—It’s What You Crave

There has never been a more one-of-a-kind pizza like the bar pizza.  For the most part they are never good,  many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking.  Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand.  Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky.  Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla.  Even so, that doesn’t make them good. Continue reading “Bar Pizza—It’s What You Crave”

Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid.

The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason, we always equate wholesome home cooking with the country kitchen. Continue reading “Pressure Cookers + Chicken and Dumplings”

Small Batch Barbacoa Beef for Tacos

DSCF4507There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.

This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right. Continue reading “Small Batch Barbacoa Beef for Tacos”