On blow torches, glycerin, and dry ice
Last night I attempted a Cuban grilled chicken recipe for the second time. For the second time, it looked nothing like the (rather beautiful) photograph in the magazine. I’m no stranger to the grill, and…
Last night I attempted a Cuban grilled chicken recipe for the second time. For the second time, it looked nothing like the (rather beautiful) photograph in the magazine. I’m no stranger to the grill, and…
This should finish my posts from Bonnaroo this year, and start a Friday tradition of posting cocktail recipes. So to start off that tradition, what better than an epic Bloody Mary we served at Bonnaroo.…
Platypus PlatyPreserve Wine Bag My test method for the Platypus wine preserver was to decant (dump) a $17 Malbec into it, squeeze out the air, cap it, and toss it into a hot storage compartment…
If it is recommended here we have tried it, used it, and often worked to get the best performance out of it. In all cases we have bought the item in question with our own…
I don’t use a lot of canned goods. Beans if I’m in a hurry, tomatoes and… nothing else comes to mind at the moment. And the Goya beans that I favor come in pull-tab…
So, not all of the travel we do here at The Moveable Chef is exotic. Or, at least not all of the destinations are exotic. Manchester, Tennessee appears to be a reasonably normal small American…
Who is The Moveable Chef? Do you love to travel? Is cooking a part of your life you don’t always want to leave behind? Have you ever rented an apartment in a foreign city or…