Blog Archives
Quick Recipe: Chicken Fingers Burrito
So now that you know how to make your own homemade chicken fingers, you’re gonna be making a shit ton of them at home. But oh no, you suddenly find yourself with this tremendous influx of heavenly ambrosia and can’t eat it all. What do? WHAT DO?
Obviously, you make a burrito.
Quick Recipe: Clover Tea
Tea is pretty awesome cuz it’s so easy to make. Even better, the not-technically-tea version of tea, ’tisane’, can be made of pretty much anything. Notably, you can steep various common edible plants to make a quick, poor man’s tea in the blink of an eye, after some easy foraging in your yard. Obviously not all will taste good, so be discerning. A common one that actually works really well is clover tea! Look for the tall ones with the purple flowers, they have a sweeter, less grassy taste than the short ones with white flowers. That said, white flowers will still work, it’ll just taste a bit more like green tea than white tea.
Oh and the four-leaf clover isn’t necessary, though it will add a ton of luckiness to your hot leaf juice (probably).
Food 101: Basic Guacamole
In my experience guacamole seems to be one of those foods that most people either love or hate. Some people are happy with any guacamole, but others take it much more seriously. There was even a huge social media blow-out (Guacamole-gate) when it was suggested that a guacamole that included peas could be superior to others. Personally I’m more on the traditional side of guacamole things. A good basic guacamole is a culinary multi-tasker. You can set it out as a dip at a party, put it in a burrito, on a sandwich, or use it as a topping for quesadillas, chicken, etc.
Guacamole can range from super basic to super loaded. With this post I’m going to go over how to make a super basic guacamole and then add some suggestions to amp it up a bit if desired. There’s really only 3 ingredients you need for your most basic guacamole: avocado, lemon or lime juice, and salt. Once you have this base you can easily decide on other ingredients to add in to give your guacamole a different taste to fit the occasion. Or just eat it as is. Whatever suits your mood that day.
The line-up
Food 101: How To Make Shish Kebab
Everyone knows my favorite season is Summer. Everything about it is awesome. The weather is great, you can enjoy being outside, plants are in bloom, fresh fruits and vegetables are growing, and the list goes on… I guess if you don’t tolerate heat well, you could go on about the weather not being great and drag in that tired, pointless argument of ‘Derp but if you’re cold you can always put on more layers, if it’s hot you can’t take more clothes off.’ Seriously that explanation makes sense in the very plainest of forms, but it makes absolutely no sense in the real world. Also, I doooo love when people in the first world with air conditioned homes and air conditioned cars and pools and refrigerators and freezers list off their white person problems and piss and moan about how it’s too hot during the Summertime. Oh I do love it!
But really, come on, how can anyone complain when it’s barbecue season? Definitely, inarguably one specific great point about Summer is grilling, which cements it in the running with Autumn when ranking seasons based on their food. We’ve already explained how to grill in another post, but now we’re gonna talk about one tried and true favorite, skewered meat, AKA shish kebab!
Cheat Codes: How To Dry Your Own Herbs
Some people say variety is the spice of life. So I guess that makes spices the spice of food? However you wanna look at it, there’s no denying the important of herbs and spices in cooking. Without them, your flavor options would be pretty limited to really bland combinations of salt, cream, and plain vegetables/fruits. Virtually every recipe calls for herbs thrown in for that extra flavor mile. The only problem with these culinary truths is that buying herbs isn’t always cheap or convenient. We’ve already discussed growing your own herbs at home a long time ago on PCFG, but what if you want to hang onto those herbs all year round? Potted herbs are great, but sometimes it’s a pain to bring them inside over the Winter, and beyond that sometimes you just need to heartbreakingly say goodbye when a good herb plant simply dies in the cold. Big name spice companies dry their herbs and bottle them for sale, obviously. They probably use some sort of space-age water neutralization mega oven science shit. No one could do that at home, right? Believe it or not, actually yeah you can. And it’s pretty easy. Probably 90% of the process involves literally doing nothing, so it’s totally possible to dry herbs at home even if you’re super lazy. Read the rest of this entry
The Poor Couple's Food Guide 
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