Time to step away from the kitchen, pull up a chair, and share of bowl of link soup. What's link soup? It's like Minestrone which in Latin means "hand out". The monks called it that because they handed it to travelers to help them along their journey. Consider me your #collegefoodmonk, here to share links … Continue reading Link Soup Sunday
An easy to navigate route to pan-fry chicken breast that is moist and tender inside and golden brown on the outside.
As a student I often used garlic powder to make garlic bread or bump up the flavor of a store-bought pasta sauce. The trouble is, if you mistakenly add too much garlic powder it'll make the entire dish taste like a clove of garlic. The great thing about cooking with fresh garlic is it's more … Continue reading Cooking 101: 4 Easy Ways to Peel Fresh Garlic
Pork Loin Chops are one of the best cuts of meat for a meatatarian on a tight budget. They're inexpensive and cook quickly. The downside is, if you overcook them they'll be dry and stiff as a Frisbee. So how do you brown pork loin chops on the outside and keep them moist and juicy on … Continue reading Cooking 101: How to Brown Pork Loin Chops in a Skillet
Once upon a time, a cooking class opened my eyes to a world where the messy seeds from a bell pepper could be removed in one piece without scattering around the cutting surface. Today at the cafe I'm serving the 2D version of the live 3D version I learned. It works well when you want … Continue reading Cooking 101: Remove Seeds from a Bell Pepper without a Mess.
Chopping an onion would be much better if it produced tears of joy. The problem is onion tears burn and sting. When we cut an onion, the knife ruptures cells and a gas is released into the air. When the gas mixes with the water in our eyes it produces an acid, which causes our … Continue reading Cooking 101: How to Cut an Onion Without Crying