Outdoor cooking season is here and a recent article in The New York Times lists a compelling reason for cooking with gas. While charcoal will always be king for the grill, using a gas burner to heat up your frying oil outdoors makes a lot of sense.
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Deep frying inside can be a really big bummer. Oil particles collect on every surface of your kitchen, and if you indulge too much, your house will smell like a fast food restaurant. Moving the operations outdoors will save your home from off-putting smells, and outdoor burners are capable of firing up really big pans. Ever wanted to host a really big fried chicken party? Now's your chance.
Just a few weeks ago the raw milk bill failed in Austin. The bill would have let farmers sell raw milk to consumers at farmers markets and other venues. Texas isn't the only state giving raw milk a hard time, yet demand is still growing. In Wisconsin an illicit moo-shine market is connecting farmers with buyers.
Had enough of Michael Pollan telling you how to eat? A recent post listing rules for dining in restaurants has food writer Josh Ozersky on the offensive. He breaks them down one by one on the Eat Like A Man blog.
The LA Times published a recent compilation of vegetable recipes that looks perfect for the produce you'll find at the farmers markets over the next few weeks. And speaking of summer produce, Katharine Shilcutt has found an interesting application for summer tomatoes that's almost as sweet as it looks.