After sitting in a bucket of brine for 24 hours, our roasting chicken found a place on a wire rack set over a baking sheet and sat thus for another 48 hours uncovered in the refrigerator. The instructions we are following for this Charcutepalooza project actually call for the chicken to rest uncovered for eight [...]
Tags: Charcutepalooza·chicken·roasting
No need for me to send wet kisses to Sam Kass over his remarks to the International Association of Culinary Professionals confab in New York City last weekend. That part’s been covered plenty elsewhere. I was asked to participate on a panel representing those stout souls who concern themselves with food served in schools. This [...]
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This week marked our last session in this year’s baking segment and I wanted the kids to end on a super-delicious note. So here’s a carrot cake sure to satisfy the most demanding sweet tooth. Kids like sugar too much. So remember: food like this is intended as a special treat, not something to be [...]
Tags: baking·cake·carrots·food appreciation
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
