It’s no secret that the best ethnic food around the District of Columbia is in the suburbs. For the most part, that’s where the ethnic populations live and where commercial rents are cheapest. It’s much easier to operate a casual Vietnamese pho house in a suburban strip mall than in luxury digs downtown. What we urbanites [...]
We are having great fun with our cast-iron wok. We’ve stir-fried almost every imaginable protein. Tonight it was time for pork to take a turn. I simply cut some boneless pork chops into thin strips and created a multi-faceted stir-fry using enoki mushrooms left over from a catering job along with tat soi freshly harvested [...]
It had been years since my wife and I did any stir-fry cooking. In fact, other than dim sum and spicy Szechuan, we’re not particular fans of Chinese cooking. But when we saw this cast-iron wok from Lodge–the same Pittsburg, Tennessee, company that makes our cast-iron skillets–we knew we had to have one. Who every [...]
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
