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Skillet's posts - English uPOST

Jun 12, 2020. 12 comments

Make a Better, Faster Onion Dip With Burnt Onions

Make a Better, Faster Onion Dip With Burnt Onions

Onion dip is mayhaps my favorite dip, but caramelizing onions is both annoying and boring. Since I am already always a little bit annoyed and loathe being bored, I am now all about the burnt-onion lifestyle, and have taken to replacing caramelized onions with scorched ones when making onion dips.

You're Caramelizing Onions All Wrong

I, like so many millennials, am a big fan of instant...

12 Comments

Jun 11, 2020. 10 comments

Par-Cook Sweet Potatoes and Finish Them on the Grill

Par-Cook Sweet Potatoes and Finish Them on the Grill

A lot of people, when they first purchase a grill, are overwhelmed by the desire to cook the entirety of their meals on said grill, from start to finish, without “cheating” and using any other heat sources. This is folly. While some things are quite suited to grill-only cooking process, others fair far better with a two-step approach.

Try These Sweet Potato Recipes for Every Meal

Cold...

10 Comments

Jun 11, 2020. 15 comments

You Can Have All the Martini Garnishes at Once

You Can Have All the Martini Garnishes at Once

While not as annoyingly iconic as “Shaken or stirred?” the question “Olive or twist?” is sincerely asked far more often, as most bartenders don’t give patrons the option of a shaken martini. (Good.) The choice of a garnish may seem like one of aesthetics—are you feeling bright and sunny or retro-sexy?—but both olives and twists alter the flavor of a martini in subtle, but perceivable ways....

15 Comments

Jun 11, 2020. 7 comments

The Recipe for Supporting Black Eateries Isn't Hard to Follow

The Recipe for Supporting Black Eateries Isn't Hard to Follow

When St. Louis-based food writer Robin Caldwell wants to order vegetables from one of her favorite restaurants, she calls before she puts in a DoorDash order. “I called the owner and I said, ‘If I give DoorDash this money, and I’m telling you I want your pork chop dinner...I want you to send me three canisters of collards. Will you do that for me?’”

Here's What Black People Want From White...

7 Comments

Jun 10, 2020. 6 comments

Use a Makeshift Double Boiler for Foolproof Pasta Carbonara

Use a Makeshift Double Boiler for Foolproof Pasta Carbonara

Emulsifying hard cheese and pasta water into a perfectly smooth sauce is basically a graduate-level course in Pasta Thermodynamics. The pan must be hot enough to melt the cheese evenly, but not so hot that it seizes—or, in the case of pasta carbonara, you wind up with a big bowl of scrambled eggs.

Carbonara recipes usually side-step the egg problem by having you toss the ingredients together...

6 Comments

Jun 10, 2020. 12 comments

A Chicken Salad Manifesto

A Chicken Salad Manifesto

Chicken salad is not usually perceived as “sexy.” It is a potluck food, a church supper food, an uninspired baby or wedding shower option, often under-seasoned and over-dressed. Bad chicken salad can put you off the category entirely. But good chicken salad? Good chicken salad can be transcendent.

Chop Your Chicken Salad With a Pastry Cutter

Poaching or roasting a whole chicken is basically...

12 Comments

May 02, 2020. 2 comments

Pineapple Rum Is My New Best Friend

Pineapple Rum Is My New Best Friend
3-Ingredient Happy Hour3-Ingredient Happy HourThe weekly drink column featuring super simple yet delicious libations.

The great thing about pineapple rum is that it’s almost two ingredients in one, but the best thing about it is that it’s here. I’ve used it to make extra-exciting

daiquiris , rum old fashioneds , and Palmetto cocktails , but recently I’ve been combining it with whatever bottles...

2 Comments

May 01, 2020. 12 comments

The Sour Is the Perfect Quarantine Cocktail

The Sour Is the Perfect Quarantine Cocktail

Now that I am out of Campari, gin, and

all that wine I ordered, I have been forced to mix drinks with “what I have.” Luckily, as long as I have lemons and table sugar, I can whip almost any booze (e.g., rum, tequila, whiskey, gin) into a fluffy, refreshing sour (i.e., daiquiris, margaritas, whiskey sours, and gimlets). Now Is a Good Time to Make a Bunch of Cocktail Syrups

Cocktailing at home...

12 Comments

May 01, 2020. 4 comments

Garnish Your Cocktails With Booze-Soaked Dried Fruit

Garnish Your Cocktails With Booze-Soaked Dried Fruit

Shelf-stable is all the rage these days, and bopping to the store for a fruity cocktail garnish is not what most would deem “essential.” If you’re out of fresh citrus to zest, and your cocktail cherry supply is dwindling, reach for some dried fruit, and then soak it in booze.

Cocktails to Fit Your Quarantine Lifestyle

Cocktailing at home requires a few more ingredients (and tools) than...

4 Comments

Apr 30, 2020. 11 comments

You Should Eat More Black-Eyed Peas

You Should Eat More Black-Eyed Peas

It is currently quite challenging to find certain cans of certain beans, mostly black beans and chickpeas. But canned black-eyed peas are plentiful, and not enough people are taking advantage of their versatility.

Make a Creamy, Fiber-Packed Pasta Sauce Out of Beans

One should always have a bag of chickpeas in their cabinet for impromptu hummus or quick meat-free…

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They may not be...

11 Comments

Apr 30, 2020. 12 comments

It Is the Age of the Snack Supper

It Is the Age of the Snack Supper

I think I’m starting to hate cooking. Or at least I am starting to hate cooking for myself. (I have become prone to little emotional flare ups, in the throes of which I declare I “hate cooking” in a dramatic fashion before returning to the kitchen.) I was already doing a fair amount of cooking before “all of this,” so the extra cooking made necessary by physical distancing has not been fun or...

12 Comments

Apr 29, 2020. 15 comments

Cheese-Stuffed Waffled Olives Are Awfully Good

Cheese-Stuffed Waffled Olives Are Awfully Good

I am having to get a little creative with my snacks recently. Instead of traipsing to the store whenever a craving strikes, I have to make do with whatever I have at home. Last night, I had to make do with six olives and a few bits of gruyere.

Fuck It, Let's Waffle Some Cheese

Cheese can be a source of comfort, particularly if it’s gooey and melted, and eaten with some sort…

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I could...

15 Comments

Apr 29, 2020. 7 comments

I Made Andrew W.K.'s Peanut Butter-Stuffed Jalapeños

I Made Andrew W.K.'s Peanut Butter-Stuffed Jalapeños

The tweet came late on Monday afternoon, at a time that, in the World Before, would have been somewhere near the end of the work day; it now arrived in the hazy hours of Blursday the someteenth of whatever the hell month it is. (Marpril?)

What is this? Has Andrew W.K., the king of partying hard, been isolated too long? Has he cracked under the pressures of pandemic life, or is he an...

7 Comments

Apr 29, 2020. 6 comments

Connect With Others via Some Light Bartering

Connect With Others via Some Light Bartering

With our usual systems of social interaction dismantled, people are looking for ways to connect, help and show affection—whether that be via fresh baked goods, vegetables from their garden, pre-batched cocktails or hand-sewn masks. There’s a cooperative generosity in the air right now and I, for one, am really enjoying it.

Start a Virtual Recipe Club

I have been FaceTime-ing and Zooming my...

6 Comments

Apr 28, 2020. 6 comments

Now Is Not the Time to Buy a Mandoline Slicer

Now Is Not the Time to Buy a Mandoline Slicer

If you search the phrase “mandoline slicer” on Twitter, you will see a fair amount of ads, a few tweets praising it as a “game changer” and many of tales of woe and dismemberment. Mandolines are not a kitchen toy, you see, they are a kitchen weapon.

In Defense of Pull-Through Knife Sharpeners

A sharp knife makes a safe kitchen, but there are so many conflicting schools of thought out there…

6 Comments

Apr 28, 2020. 15 comments

Tweak Your Pancake Mix for a Better Brunch at Home

Tweak Your Pancake Mix for a Better Brunch at Home

I am not a person who goes out for brunch very often but, as soon as something is taken away from me, I desire it. Crappy bottomless mimosas, overpriced egg dishes, and waiting in line (with other people!) all sound pretty appealing at the moment, as do piles of bougie pancakes.

Fortunately, a lifetime of being lazy has prepared me for this moment, as I have compiled many tricks for perking up...

15 Comments

Apr 27, 2020. 11 comments

I Baked Sourdough Bread From a Viral Tweet and It Didn't Kill Me

I Baked Sourdough Bread From a Viral Tweet and It Didn't Kill Me

Baking sourdough bread has become a cliché of non-essential privilege in the social isolation era. It’s a time-consuming stay-at-home endeavor that somehow every blogger on my news feed has decided to post about, and I’ve mocked it. But after baking a loaf based solely on advice from a viral tweet and its tweeter, I realize that maybe these bakers are doing something right. After all, they’re...

11 Comments

Apr 25, 2020. 7 comments

Solve for Ingredient Shortages With These Common Baking Substitutes

Solve for Ingredient Shortages With These Common Baking Substitutes

A couple weeks ago, I was craving chocolate cake. The problem? I had no eggs, butter or milk in the house. Pandemic-induced food shortages—plus the fact I hadn’t been shopping in a while—meant I was low on just about everything you need to bake. Luckily, baking isn’t a zero-sum game; there are a number of substitutes for each of the most common baking ingredients, including flour, milk,...

7 Comments

Apr 25, 2020. 4 comments

Fernet and Orange Liqueur Are a Fantastic Match for Whiskey

Fernet and Orange Liqueur Are a Fantastic Match for Whiskey
3-Ingredient Happy Hour3-Ingredient Happy HourThe weekly drink column featuring super simple yet delicious libations.

Now that I am out of Campari, I am being forced to explore the long-ignored corners of my bar cart. Things are not exactly bleak: Plenty of bottles remain—but they are bottles I don’t reach for super often. This has led to a lot of Googling, which has led to me discovering new...

4 Comments

Apr 25, 2020. 5 comments

Make a Quick, Easy Dip With Instant Miso Soup

Make a Quick, Easy Dip With Instant Miso Soup

I have been eating a lot of instant miso soup lately—mostly for breakfast—because it is easy and intensely savory, and intensely savory is a comforting flavor (for me). I also find eating chips and dip to be comforting; the repetitive shoveling motion is almost meditative. Combining the two was an obvious next step.

Poach an Egg in Instant Miso for a Quick, Savory Breakfast

I always say I’m a...

5 Comments

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