Rice. We often just think of it as something you cook in a pot, fry in a wok, or use in a pilaf. Rice is much more versatile than that. I’ve recently become hooked on onigiri, rice balls that are quick, easy and portable. I’ll show you how to make onigiri for quick meals or for a portable lunch in this week’s Bachelor Chow.
Pop over to the Kingsland Farmer Market’s site to read up on how I make my onigiri.
I love cheese even though I’m lactose intolerant. Some nights it’s just a hunk of runny stinky cheese and a bottle of red, some days it’s melted over pizza and some days it’s an awesome cheese sauce over potatoes or pasta, but every time I have it, it tastes so good. Awesomely good.
You can read Cheezy Peezy over at the Kingsland Farmer’s Market site.
This week I take a look at an indispensable book for the single man (or woman) that has trouble in the kitchen or needs to refine their last minute repertoire. Esquire magazine’s Eat Like a Man teaches you everything from how to host a dinner party to how to select a good cut of meat and make steak poivre.
Head on over to the Kingsland Farmer’s Market site to read Eat Like a Man. If you want to pickup a copy, head over to Knifewear to pick one up at just $35.
As Bachelor Chow moves to a bi-weekly format, I look at using one of summer’s most beloved fruits. Watermelon.
Head on over to the Kingsland Farmer’s Market site to read Summer Icon.
What was the first thing you learned to cook? For me and for many chefs it was eggs. Eggs are the simplest thing to cook, yet one of the most difficult to master. I share with you the 4 methods I commonly use to prepare eggs at home.
Pop over to the Kingsland Farmer’s Market site to read this week’s Bachelor Chow.