Quick guest post here. I was amazed at this little creation from a young budding pastry chef :) I promised a post and here we have it. Rainbow cake. I was really surprised at the color layers especially when she described how she managed to get it all together. Apparently the batter is separated into equal portions and colored with food coloring. Later the whole cake is combined (carefully) and then baked. I'm amazed that the colors didn't blend more, it's got a cool lava lamp feel to it. What we have is a unique cake that has it's own color fingerprint every time. Yummy and delicious! Thanks Megan for sharing your creation!
We're in Japan taking a much needed vacation there's so much to see and so much great food it's hard to know where to start. One of my "must visits" on this trip was the Tsukiji Fish Market. You have to wake up pretty early in the morning to get in and watch the fish auction. I am not such an eager early bird, so we woke up and walked around the Tsukiji area to visit the various vendors and of course get a lot of good food. Neither of us know much Japanese, but everyone we met here was super friendly and went out of their way to help give us directions or get us where we were trying to go. I highly recommend checking this place out if you're in the area. Of course there's lots of fish. They do sell to normal people here. The auctions are usually for the restaurants that buy giant whole tuna. They are in the process of moving the Auction market away from the consumer markets, so if you're planning on coming here for the big morning auction mak
I've talked a bit about my Orion Cooker or as I like to call it, "la torre del diablo" (the tower of the devil) and lots of people come and visit looking for info on the orion cooker and turkey. So today I'm going to chronicle the step by step of cooking a turkey and hey look, just in time for xmas. It all starts with the brine. As many of you know the best way to get a nice juicy turkey is to brine it before hand. It allows helps the meat retain moisture through the cooking process and you can impart some nice flavors. I used a slightly modified brine recipe (see below) by my favorite food geek/hero, Alton Brown. It's quite simple really, you need a high salt content I believe the rule of thumb is one cup each of salt and sugar for every gallon of brine. In this case, the vegetable stock has salt in it, and I trust that's why there's less salt in the recipe, and of course the word of Alton Brown is never wrong he is after all the culinary equivalent of C