They do it a bit differently over there. Here’s a primer on North Korean gasoline-baked clams, including the tip “There Is A Risk Of Poison, But Booze Up And You’ll Probably Be Fine.” Watch a video after the jump
Roast The Tofurky!
This baker’s helper from Le Creuset “vents steam from the filling as it cooks, preventing the contents from boiling over. Arches on the bottom redirect excess moisture to keep the bottom crust from becoming soggy.” Plus, it’s pretty cool looking.
The easiest way to stay organized when chopping food and cooking.
The quality just keeps getting better. Udon Stir Fry: Hail Seitan!
Serious Eats lays down a recipe for the cooling soup. It takes 10 minutes to make.
Make some mini pies ($5.99)
If you haven’t picked up a copy of this new quarterly published by McSweeney’s from David Chang, and Peter Meehan do yourself a favor and get it. This issue is all about ramen, and there’s a recipe how to make ramen into gnocchi (after the jump).
Not the easiest to make but, so necessary.
Recipe by 52 Kitchen Adventures where you can find much, much more.
With Natural Harvest: A Collection of Semen-Based Recipes you can learn how to make man-made oysters, creamy cum crepes and so much more.
If you do this right, you’ll impress everybody around your grill this weekend.
David Chang’s Instant Ramen Hangover Cure.
Among other things, you learn how to poach an egg in this video from Late Night
I’ve been reading back through the impeccably done Lunch at Sixpoint and thought to share this Saturday morning recipe they created with you.
Scrambled Egg & Fresh Vegetable Burritos
A couple things about this video after the jump. Chef’s home kitchens are ridiculous, and where is there a good patty melt in NYC. The many patty melts I’ve eaten were made in Mississippi, and now I’m hungry for another.