My friend Jack, brought me 2 pounds of Super Cayenne chiles. They were kept overnight in the 'frig and the next morning, in my propane bbq, fire roasted, most for 10-12 minutes, a f… Read More
Tomato catchup.—The receipts for making this favorite catchup are innumerable, and should we take those of every packer and housewife in the land and put them together they would make… Read More
Soyer's Cafe an LaitOne cup of best coffee [beans] freshly roasted but unground, two cups of boiling water, one quart of boiling milk. Put the coffee in a clean dry kettle or tin pail fit on… Read More
Anise vinegar. Convert into a coarse powder anise seed 5 parts, caraway seed fennel and coriander seed each pour 5 parts of alcohol and 45 parts of strong vinegar over the powders, close the… Read More
There was a time when the wealthy had greenhouses and could grow plants. Therefore, they could make delicacies any time of the year. The tarragon and chervil were always available. I can get… Read More
Around 1995 I found a small cookbook titled: Curries of India by Harvey Day. Long out of print, this small book is a priceless collection of authentic Indian and Asia Minor recipes. I presen… Read More
Take three carrots, four onions, six shallots, and two roots of parsley, which pick and wash. Mince them. Put a small lump of butter into a stewpan, with the above roots, and fry them till t… Read More
There is an old French Culinary Adage: Anyone can learn to cook but sauce-makers are born. I don't know where I first heard or read this, but I believe it to be true. Maybe it was some… Read More
Your Author, ever on the hunt for only the most authentic ingredients, while sojourning in the darkest part of Los Angeles, spied a new wholesale spice shop specializing in chiles (mistransl… Read More
Who would think that the nation of Peru would make great chocolates? We, here in the USA, think French, German, Swiss, Belgium. But who amongst us thinks Peru? I hope this post will change t… Read More
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