For the final note on my Backyard S’mores Party, this month’s Gathering from The Kitchn, I wanted to bring you a quick look at Rome Industries, a small American company based in Illinois who makes many of the marshmallow forks, hot dog roasters, and S’mores makers in use around campfires all over the country this summer. I asked Michael O’Russa, their president, how they got started and he shared this sweet story about his dad…
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Q: I made a marinade for pork tenderloins, used it and then froze it. I thawed it and reused it with pork tenderloin again and refroze it. My question is can I thaw it again and reuse it one more time without making us ill?
Sent by Vivian
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Shell spoons are a lovely way to remember your summer days at the beach. They’re not really suitable for eating — ragged edges make for dangerous soup slurping! — but they’re beautiful as mini scoops for sugar, salt, tea, or dry herbs.
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Maybe you’re gluten-free and avoid certain grains. Maybe your doctor told you to try and incorporate more grains into your diet, or perhaps you’re into experimenting with different whole grain flours when you bake. Regardless of the scenario, there are some whole grain players that pack much more of a punch than others. Want to see?
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4.45 / 5 Stars | 447 Reviews
by HJR
“Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.”
Q: I want to make something American for a friend coming back from living abroad, and so I decided to make his favorite food: fried chicken. My main question is the pan. Most recipes recommend cast iron for the even distribution, but I don’t have one of those. Can I get away with using something else?
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Yesterday I showed you the backyard S’mores party we threw for my sister’s birthday. Today, just in case you’re inspired to throw a similar party, let me share three mistakes I made. The more you know, right?
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I love a beer that breaks the rules. This one attracted me first for its sleek, silvery tallboy can and second for its description as an “ale brewed with kaffir lime leaves, lemongrass, and coriander.” It’s also an organic ale, which is still unusual enough in the beer world for me to take note. Done and done.
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For the last three summers, I have had “fresh corn crepes” on my cooking wish list. I was mesmerized by the idea of mixing roughly chopped kernels of the ridiculously sweet bi-color corn we get around here with eggs, milk, some melted butter and salt and cooking them thin and lacy in a pan. What I didn’t have was a clue of what I’d do with them, you know, besides just eating them. Whenever I thought about them, I fell down a culinary philosophical rabbit hole — Why not just put corn on a plain crepe? Does a recipe require a reason, a bigger purpose? Did this need to be done? Was it going to raise the bar somehow on crepes or was it just cool that you could do it? I have found myself at a handful of restaurants lately that have me questioning all the things I love to do in the kitchen (namely, mixing disparate things to make a new thing I think would be quite delicious) because I felt that they were innovating for the sake of innovating, and not actually making a grander version of anything while they were at it. Oh, you cannot imagine how dull the inside of my head has become. The worst outcome of this was that I never made the crepes, despite still wanting to very much.
Fortunately, after spending the first half of this week chasing a philosophically fascinating (“Can this really work?”) but utter flop (“No, it cannot.”) of a recipe, I was so tired of cooking and thinking about cooking I told my husband my earrings hurt. Like, I was tired to my earlobes. But I had corn. And I had milk and eggs and flour. And so I gave them a spin and they were every bit as delicious as I’d always imagined they’d be, especially the batch where I first charred the corn over a gas flame as a makeshift grill, like we once did here.
… Read the rest of charred corn crepes on smittenkitchen.com
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