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Monthly Archives: September 2011
Fried Chicken, Again
Once again, He Who Will Not Be Ignored demanded fried chicken for dinner, and did so with less than twenty-four hours notice. I was inclined to indulge his whim, but didn’t have the time to make something as time-consuming as the … Continue reading
A Brief Career in Science Journalism
Like Howl’s moving castle, Chez Belm houses a collection of autonomous processes over which I have little control. In the (almost) sixteen years that I’ve lived in the house, I have noticed that books and other printed matter eventually collect … Continue reading
The Son of Dr. Dreadful
If you’re a fan of old-school horror movies, then you know that the names of sequels to the original followed a specific progression, rather than the current trend of slapping a Roman numeral after the original title. That explains the title … Continue reading
Sichuan Crawfish
Sometimes I screw up even the simplest of recipes. Usually it’s because I mis-measure an ingredient, or make a substitution that just doesn’t work. In this particular case I screwed up due to a lack of attention at least six … Continue reading
French Toast Ice Cream
Ice is the enemy of ice cream. More specifically, large ice crystals are the enemy, which create a grainy, crunchy texture instead of the smooth, creamy consistency you expect in good ice cream. I usually don’t manage to keep a batch … Continue reading
Hello Pork Pie Fat (Charcutepalooza Challenge 9)
I discovered meat pies on the family trip to London two years ago. Our visit to the Tower of London included lunch, and, in the spirit of the adventure, I ordered a beef and ale pie. It was a pastry … Continue reading
Pan-Roasted Mussels with OS
When I was an undergraduate, there were no options for late-night dining in Cambridge, and only a few for those willing to cross the river into Boston. Having had our fill of Buzzy’s Roast Beef, a sketchy all-night sandwich joint … Continue reading
Staff Meal
Although I do the majority of the cooking at Chez Belm, I don’t do all of the cooking. Occasionally She Who Must Be Obeyed steps in and cooks something that she likes that isn’t something I usually think of when planning … Continue reading
It’s a Gouda Thing
Having successfully made – or at least processed – cheddar cheese, I decided to try making gouda, which differs from cheddar by being a washed curd cheese. I’d take advantage of the heat wave which had rendered my kitchen almost … Continue reading