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chuck roast  cooking  follow  food  hot water  meat  pasta  recipe follow  recipe  roast  sauce  tomato product  tomato  water crust  work 
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Preview: Corduroy Orange

Corduroy Orange

The only Food Blog written by Jesse Sharrard

Published: Thu, 08 Mar 2018 15:07:27 +0000


Vote CKPgh for Google Impact Award

Thu, 08 Mar 2018 15:07:27 +0000

Community Kitchen Pittsburgh is a Hazelwood-based nonprofit that provides hands-on training to adults with barriers to employment to help them gain culinary skills and work experience as a bridge to stable employment and a living wage.  The organization has been awarded $50,000 from Google to further its work and is eligible for an additional $50,000 [...]

The Same Cake?

Wed, 28 Feb 2018 21:18:33 +0000

My mom and I have an ongoing discussion about what it means to follow a recipe. She says, when you follow a recipe, you follow each step; no variation, no substitutions.  Otherwise, you’re not cooking that recipe. I say, recipes are strong guides.  But, you might be short of something or in the mood for a little [...]

What I’ve Been Cooking Lately

Thu, 22 Feb 2018 19:02:44 +0000

Professionally, I’ve been navigating USDA requirements for meat analogues for school lunch programs and trying to work out a recipe that would be accepted by a state monitor as having sufficient protein quantity at an acceptable pdcaas digestibility score.  Fascinating stuff.  Mainly for how difficult it becomes to serve neither meat nor processed foods to [...]


Tue, 13 Feb 2018 22:11:31 +0000

So, back in 2006, I was featured in a 2-artist show at a gallery in Lawrenceville and haven’t shown any artwork publicly since.  Seeing as I’m not doing much of anything with this page, I figured I’d put up a couple of shots for the 3 people who still have this on their RSS Feed [...]

Hot Water Crust Meat Pie

Fri, 28 Apr 2017 17:30:05 +0000

So, apparently it’s a British thing… I had never heard of a hot water crust until I started watching the Great British Baking Show.  But, in the first season, the contestants were challenged to do a 3-tiered pie and I was amazed to see them unmold pies from springform pans and stack them on top [...]

Food TV Worth Watching

Wed, 26 Apr 2017 17:41:03 +0000

I’m normally not one for cooking shows. I don’t particularly like to watch someone get yelled at for not having food ready on time or for it not being up to par.  If I wanted to experience that, I’d still be working at {redacted}.  And, when I watch main courses, I usually wind up heckling my [...]

Bloody Mary Beef Barbecue

Tue, 28 Feb 2017 16:58:08 +0000

This is a super-easy recipe and it works with any cut of braising beef.  I usually use chuck roast, but have done it with brisket, rump roast, and shanks as well. 1 (3-ish pound) chuck roast 2 (28-ounce) cans tomato product: I like 6-in-1 Ground Tomato Product, but crushed, diced, or sauce will all work fine 1/2 small [...]

The media are the friend of the people

Sat, 25 Feb 2017 15:04:46 +0000

Not that this has anything to do with cooking, but for whatever it is worth, I find the rhetoric coming from our president incredibly frightening.  The news media has always played an important role in keeping the public informed about the goings on of the world.  I am glad that they continue to do their [...]

Radiatori Angstromi

Mon, 21 Nov 2016 17:56:21 +0000

(Radiator Pasta in Angstrom Sauce) One of the first things I learned when I worked at Lidia’s was that pasta sauce can encompass a whole range of possibilities beyond tomato, alfredo, or cheese.  So long as there’s some liquid component to tie everything together, pasta can serve as a vehicle for all kinds of flavors. This recipe [...]

I Catch Up with the Mainstream

Mon, 14 Nov 2016 16:46:11 +0000

Nine years ago, back before either of my kids had even been imagines, and I had all the time in the world; in a post most notable for its grammatically-correct use of five punctuation marks in a row, I had indicated that I saw very rare use for a garlic press. I stuck by my guns [...]