It's too hot to cook.

What does everyone else do in the kitchen when it's literally over a 100 degrees?  Because me?  I do nothing.  I barely even step in there.

I am sweating as I sit in my air conditioned apartment, and the thought of turning on my oven makes me sick.  I did promise my co-workers a chocolate pie as a thank you this Monday for their help while I was on vacation.

Minimal baking though.  I mean, a ready made pie crust?  Does that even count?  I've only made a few pies in my time, but always from scratch.  Did you know you're supposed to use pie weights with a store bought crust?!  Not me... if only I had watched more of the she-devil Sandra Lee.

Smoked Paprika

IS ABSOLUTELY AMAZING.

I bought smoked sweet Spanish paprika a few weeks ago, but hadn't used it until today.

I don't know the last time I have been this excited by a spice.  I roasted a chicken, rubbed with some butter, salt and pepper inside and out, with a few garlic gloves in the cavity, and then roasted baby potatoes with cherry tomatoes, tossed in salt, pepper, olive oil and the paprika.  My life has been changed.

so guys (particularly The Kleins)(or is it The Kliens?)(not sure of the spelling)

when you go out in The Bruns for "The Soup" ... where do you go and what is it called? im dying to know here.


also, i am living in a hotel for the past month and for another month, so the most cooking i get done is when i microwave spinach. not fun or blogworthy. im sure i'll be posting like crazy when i finally get back to town and a stove.


EDIT: oh, double ps. post by vanessa. but logged into matt. call me lazy, but i'm not signing in/out just to post a blog about how i dont cook.

Butchering a Chicken, part f'real

Where is the action in this blog?

I used a youtube tutorial and my own novice skills to butcher a chicken a few weeks ago and used a variation of this recipe for Portuguese Chicken.  Since it was so long ago (it honestly may as well be years), I can only tell you what I remember: it was not that difficult.  The recipe or the butchering.

I have a very short attention span and could barely make it through the tutorial and then just decided to start the process and 'feel' for where to slice.  It worked out just fine thank you and was a lot easier than expected.

Butchering a chicken, part two (as in not really)

I never got around to butchering the chicken, and it's currently resting in its entirety in the freezer.  I will definitely try to record the process - although it may be too embarrassing to want to share.

I was recently gifted an iPhone as a belated birthday/Christmas gift, and let me tell you - I am pretty amazed at the photo quality/video.  That being said, I did record a video of a sitting potato au gratin.  Listen to the beautiful soundtrack of steaks sizzling!

p.s. did you know Le Creuset calls this casserole dish an Oval Au Gratin?  So fancy.  Thanks, Marshall's!

Butchering a chicken

I'm going to butcher my first chicken in the next few days.  In the past year or two, I feel like I have conquered roasting a chicken and using the carcass to make chicken stock, so it's only appropriate.

Who's done it?  I'm going to rely on a Bon Appetit pictorial, as well as youtube.

I should quit my job and become a butcher or a fishmonger.

:(

http://www.nytimes.com/2011/01/26/dining/26mini.html?ref=style