The kitchen in our villa at Blowing Point was equipped with a whole base cabinet full of some of the largest aluminum colanders I’ve ever seen. One might well ask, What do you strain with so many colanders? I would gladly have traded most of those colanders for one really large, really heavy cook pot. [...]
Tags: Anguilla
I could have sworn there was a full, unopened jar of Caesar salad dressing in the fridge when I left for the grocery store yesterday. Yet, there I was, staring at a huge bowl of Romaine lettuce, 33 hungry people taking their seats at the dinner table (yes, it’s one long, long table) and come [...]
Tags: Anguilla
Like the two-headed snake, the “kabob” as conceived in the American food lexicon is a freak of nature, serving no evolutionary purpose except, perhaps, to convey a false sense of festiveness and culinary pizazz. Everyone knows the “kabob” I’m talking about–the one overladen with huge chnunks of beef and a green grocer’s assortment of vegetables, [...]
Tags: Anguilla
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
