It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.
It’s been a fun 2017 here at The Cook’s Digest. We won a blogging award, had a recipe go viral and expanded our horizons . So here’s our best nine cooks of 2017 …
I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the Vietnamese food scene. We have recently been recognised as one of the top Vietnamese Food Blogs by the good folks at feedspot.com. And perfect timing, as this coming weekend the country celebrates National Day.
“Roast chicken in the Egg is great, but I miss having gravy” said my wife. This was indeed the case … spatchcock chicken cooked in our smaller Big Green Egg makes for a great dinner, however fresh gravy wasn’t feasible. Anther challenge was cooking something big on the lower level.
After pondering this, I came up with a simple solution, a Minimax 2.0 rig if you will. I just needed to cannibalise three of my wife’s meat skewers.
This month marks a year of The Cook’s Digest. It’s been a lot of fun, and an interesting learning experience. In this post I share some of the important events and aspects of the year.
And also eat some chocolate cake to celebrate. 🙂
As with a conventional oven, over time a Big Green Egg gets gunked up with fat, grease and other undesirable detritus. When the ceramics glisten with black, fatty deposits and there’s an aroma of fat as the Egg warms up, it’s time for a clean.
Not with Mr. Muscle though. I restored the Egg by performing a controlled clean burn. The result was an Egg nearly back to the state it was when purchased.
I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. My wife said “that’s something you probably couldn’t cook using a Big Green Egg.”
Challenge accepted! Find out how to do wok cooking on a Big Green Egg with this simple guide.
I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
When is a blog not a blog? When it is an IT project. I recently realised that The Cook’s Digest had become too focused on making it look good rather than fulfilling what I originally wanted to do … sharing our home cooking experience.
It also transpired that from the outset of this blog, my wife was, in fact, right …
I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.
A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.
My go-to home baking book is Short and Sweet by Dan Lepard. Not just a recipe compilation it is, in Dan’s own words, a “blueprint for great home baking”, imparting much wisdom in a concise and approachable style.
The “eureka” moment was minimal knead bread-making. A slow, steady rise, interjected with 15 second kneads, it is a good fit for home baking in the maelstrom of modern life.
Dan is a master across the field of baking. His book covers cakes, biscuits, desserts, pizza and even beer-battered fish!
The book can be purchased from amazon.co.uk in either hardback or Kindle format.