Don’t forget to pass everything that’s on the table! That is Rule #8, and it’s a good one.
Last Saturday the On-On Gourmets met at the home of Magret de Canard for an evening of preparing and enjoying Middle Eastern cuisine. The menu consisted of the following dishes: an appetizer of Rubyan Meshwi (Emirati Grilled […]
Outdoor grilling and smoking requires every bit as much planning & preparation as cooking in the kitchen.
Yesterday’s bimonthly meeting of the On On Gourmet Hash House Harriers was a grilling cook-off. Ditalini and I were the designated hosts, so we set up a new Fortress of Smoke™ on the concrete pad where our hot […]
When doubling Cajun recipes, don’t double the cayenne.
The On On Gourmet Hash House Harriers met again Saturday night, this time at the home of Giacomo “Hercules” Mandriano, where we were joined by Giacomo’s brother, Washington DC refugee Giuseppe “Pastoso” Mandriano, hiding from the wrath of the Blizzard of 2016. I usually know what people’s […]
Know your coconut milk products.
The On-On Gourmets cooking club met Saturday at the home of Anitra and Manzo Spezzatino for an evening of Thai cooking and consumption. Three new members attended: Pomodoro Calde, an experienced cook with years of experience preparing Thai food for guests at her resort in Fiji, and two mutual friends, […]
Don’t overload electrical circuits.
Members of our cooking club met last night at the home of Magret de Canard for our second attempt at a do-it-yourself dinner, this time to cook our own meats and vegetables on raclette grills. Everyone had a role to play in preparing dinner beforehand: Houskový took charge of the roasted […]
Pull your own weight. We come to cook, not just to eat.
Last night we tried something different. At earlier meetings, members prepared their assigned parts of the meal at home. Once we gathered at the host’s house we sat right down to eat.
Ditalini and I hosted this meeting, and we decided we’d have […]
If it looks wrong, go with your gut.
Our second cooking club dinner was last night. The theme was Italian, using recipes from the cookbooks of celebrity chef Mario Batali. Ditalini and I were in charge of the antipasto; Magret de Canard, our host, prepared the main dish; Manzo & Anitra Spezzatino brought the salad; […]
… is tell everyone about it on your cooking blog.
Ditalini and I are Hash House Harriers, members of a notoriously disorganized hare & hounds trail club with chapters all over the world. After a recent trail, while eight of us were cooling off at a local pub, our friend Magret de Canard told us […]