Sketchblog

Robb Walsh says so.

It’s funny that those used to be desirable characteristics in hot dogs. Now it has gone the opposite way. people want natural casings and a “snap” which actually means “hard to cut.” Maybe the fact that there is a demand for “old school” hot dogs and such is a good sign. Maybe the post war [...]

I’ve never rendered my own lard, but I am a fan of the wonderful substance. It isn’t exactly health food, but Lard has half the cholesterol and half the saturated fat of butter. I don’t eat it every day, but I think Americans need to get over the fear of the stuff.
One of my favorites [...]

Making homemade stock is one of my favorite things to do. It takes forever, but is completely worth it.
This blog post explains it better:
Beef stock tastes like Chef-Boy-R-Dee ravioli.
Veal stock is more velvety than actual velvet.
Beef stock is a sweaty, hairy truck driver on the final leg of a cross-country haul, in which he [...]

The New York Times discusses the virtues and variety of wondrous monosodium glutimate.

And processed people food is beginning to resemble dog food.

Something to think about. Link.

Before there was Harold McGee’s On Food & Cooking and before Michael Ruhlman’s The Elements of Cooking there was The Grocer’s Encyclopedia by Aretemas Ward. This extensive work from 1911 is available online for free here.

The amazing food science genius Harold McGee has a great article in the NYT about the very basic yet often overlooked subject of heat in cooking.

The solution is to cook with more than one level of heat. Start with very cold meat and very high heat to get the surface browned as quickly as [...]

This Texan is furious is about Jimmy Dean Sausage.

Its Bacon Salt.
I will let baconsalt.com tell you all about it. I don’t think I need to explain this. Baconsalt!

Now here is a food blog I can support and identify with. Lots of good food, photography and Texan foodstuffs.
Link.