Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

(Image: Leo Gong/Sunset)

This week, the Kitchn invites us to dress up the all time famous S’mores dessert, like the one above which consists of peanut butter, banana, and caramel sauce.  Talk about YUMMY!

Also in the kitchn are how to save those left over butter wrappers, paying $7.50 for a carton of eggs, ketchup with a kick, and soft hamburger buns.

• 4 Ways To Reuse Your Butter Wrappers!: Inexpensive way to grease the inside of that cake pan.

• On Why I Pay $7.50 for a Dozen Eggs: Is justification really needed when you pay that much for a carton of eggs?

• Ketchup With a Kick: Add Curry Powder!: Spice up your life and ketchup as well with a little curry powder.

• Good Question: How to Make Soft Hamburger Buns?: Soft yummy hamburger bread for that summer picnic feast.

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The amount of time steak is cooked is solely a personal preference.  Cooking the steak for shorter intervals allow the steak to retain more of its juices. Steak that has cooked for longer periods of time result in drier, tougher meat.

• Raw – Uncooked.  This meat is used in steak tartare and Carpaccio.

• Blue rare or very rare – 100°F degrees core temp.  The outside is seared, but the inside is usually cool and barely cooked.  The steak will be red on the inside and barely warmed.

• Rare – 120°F degrees core temp.  The outside of the steak is gray-brown, and the middle of the steak is red and slightly warm.

• Medium Rare – 126°F degrees core temp.  Th steak will be fully red and warm in the center.

• Medium – 135°F degrees core temp.  The outside is gray-brown in color.  The middle is hot and red with surrounding the center.

• Medium Plus – 140°F degrees core temp.  More than medium, but not yet medium well.

• Medium well done – 145°F degrees core temp.  The meat is light pink in the middle.

• Well done – 165°F degrees core temp.  The meat is cooked throughout and is gray-brown in color.

 
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This question was asked on The Epi-Log and I just found myself thinking of which cuisines I never cook.  I think I might agree with Sarah Kagan, the writer who posted this question, on Indian.  Love it, could eat chicken tikka masala all the time but shy away from cooking it myself.

 Now, the real question is have “I ever tried to make Indian food?”  and the answer to that would be NO!

 Although everytime I see a recipe or a post of chicken tikka masala I  am  always so intrigued that I say to myself that I will try but never do.  I  think I might be afraid of messing the recipe up so bad it not be  etable.  🙂

 So I usually opt out and just buy it to satisfy my craving.

 Do you have a cuisine that you shy away from cooking?  If so, what is it  and why??

 Image by michaelwhays/Flickr
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Cookouts are here full force and steak time is upon us again.

What kind of juicy cut of steak are you?

Do you like a sizzling rib-eye or a top choice filet mignon.  Here’s a guide for those carnivore that really want to sink their teeth into!

Rib Eye aka Delmonino Steak

– naturally tender cuts cook up juicy, having a rich flavor of caramelization.

– are sold bone-in and can be bought bone out as well.  Leaving the bone in gives the meat a more dramatic presentation.

– The lots of marbeling makes it self-basting.

– These steaks run pricey so look for cuts with a large “eye” and less surrounding fat.

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• The new caviar, dressed up tiny cheeseburgers for your wedding. — The New York Times

• Food and the First Family, is what everyone wants to know. — Chicago Tribune

• Add coffee to kick up your rubs, sauces, and marinades. — San Francisco Chronicle

• Dinner in 25 minutes: Shrimp and Pineapple Fried Rice. — The Washington Post

• Grilling safety: Follow these tips to reduce cancer risks. — The Evening Edge

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Ok, so just when I think Bakerella can’t come up with anything else that is adorable she blows me away and completely tops herself.  Above she has created a great Father’s Day treat for all those wonderful dads out there.

According to Bakerella Cupcake Buns + Brownie Burgers + Cookie Fries = “One Happy Meal!”

Just some good ol’ fashion bite size cuties, how could you resist!

I definitely think adding these sugar cookie fries and the fast food father’s day template for the presentation just brought this whole ensemble together beautifully.

Kudos to Bakerella, again with a wonderful creation 🙂

Oh and Happy Father’s Day to all the Daddy’s!
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• Like art, try a giant gum sculptures. — Serious Eats

• How Long Do Hard-Boiled Eggs Last? — Chow

• Recipe: Cocktail of the hour, “True Blood” — Slashfood

• Street Fights: Food Carts and Trucks vs. the Brick-and-Mortars — GrubStreet 

• Food Art: Mobile Urban Agriculture: ‘Movable Garden’ by Greg Stewart — Eat Me Daily

• Product Review: Trader Joe’s All-Purpose Flour — the Kitchn

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Jamba Juice has announced that beginning next week they will be offering a line of sandwiches, salads and flatbreads inside their smoothie chain.  This new addition will be debut next week in California, with stores in the rest of the country following over the year. 

Jamba’s new menu will consist of ready-made wraps like the Asian-Style Chicken, Chimichurri Chicken, Gobble’licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will price at $5.50.

As well as these delicious sounding sandwiches and salads are a line of baked-to-order California Flatbreads which will come in four flavors: Four Cheesy for $3.50, Smokehouse Chicken, Tomo Artichoko, and MediterraneYum for $3.75. The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate.

I guess Jamba Juice is taking a few ideas from Starbucks with these new additions.  

What do you think of Jamba’s new soon to be menu items… will you buy food at Jamba Juice?

Source
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These are DEADLY!!!!!

I came across this killer recipe while browsing Everyday with Rachel Ray and had to share it.  All you need are homemade graham crackers, marshmallows, vanilla ice cream, and chocolate.  A great summer dessert! 🙂

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So when I saw this adorable ice bucket I just fell in love with it and wanted to share it with you all.  Maybe its the color, which probably is what it is…. purple my fave!

But also beside the lovely color, this Bodum Cool Double Wall Ice Bucket keeps ice cubes colder longer and comes in eight different colors.

Love It!

Get it at Amazon.com

Source
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