5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
But even if you're more of a culinary lummox than a domestic god or goddess, Spike Gjerde, executive chef and co-owner of Baltimore's Woodberry Kitchen, thinks it's all about the baby steps when it comes to self-sustainability.
Five Things You Really Should Be Making From Scratch: Spike Gjerde
2. Whipped cream
In a small wide mouth jar combine cider, rice, or wine vinegar with a little more than twice that amount of oil - add salt and pepper to taste, honey and/or mustard, and absolutely anything else that might taste good on a lettuce leaf. Screw on the lid and shake vigorously. It even comes with its own handy storage container."
Place five ripe plum tomatoes on a baking sheet with half an onion [that has been] cut in thick slices, three or four garlic cloves, and a couple of de-stemmed jalapeños. Place right up under a hot broiler until everything starts to blister and char, then scrape all of it into a blender and pulse with salt, cilantro, and lime juice or vinegar to taste."
5. Iced tea
Instead, get iced tea bags from a good source like Rishi and follow the directions. Then, make simple syrup by combining equal amounts of water and sugar in a pan and bringing to a boil. Cool and sweeten tea as you like."
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