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chuck roast  dish  food  friend  ginger  hot water  media  mushrooms  pasta  recipe  roast  sauce  tomato product  tomato  water crust 
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Preview: Corduroy Orange

Corduroy Orange

The only Food Blog written by Jesse Sharrard

Published: Fri, 28 Apr 2017 17:30:07 +0000


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 [...]

Mainstream Media Catches Up with Me

Sat, 12 Nov 2016 17:12:34 +0000

I got an email from my sister yesterday, letting me know that one of my earliest culinary creations had been picked up by the NY Times. It was the peanut butter & pickle sandwich that my friend Brian and I invented when we were in, probably, first or second grade–with one big difference: whereas the NY [...]

Greens with Mushrooms and Cranberries

Sun, 06 Nov 2016 17:16:23 +0000

My friend Janice asked me if I could post the recipe for this.  It is a tasty, autumnal dish.  The tartness of the cranberries plays the role that vinegar would usually take in a dish of greens, and the mushrooms add a layer of umami that helps bring the dish together. (check out these [...]

Mushrooms & Ginger

Sun, 30 Oct 2016 18:57:47 +0000

I was talking to my mom about making sausage the other day and I mentioned how I like to add ginger into my pork sausage.  “Is there anything you don’t put ginger in?” she asked. Well, yes, but the reason I put it into so many things is that it is really a versatile spice.  Matching [...]

Some Stuff I’ve Done Lately

Mon, 17 Oct 2016 19:34:17 +0000

So, I recently paid the annual bill that keeps this page on the ‘net, and I noticed that it’s been a while since I actually did anything in this space except check my own recipes.  I do, after all, have my favorites that I go back to on an occasional basis to get some advice [...]