Oh, that's right. It is time once again for Jinxie's Kitchen! Today, we have a recipe from my friend Deni, who has given us a couple of recipes before. Check out this shit.Drunken Irish Birthday CakeIngredients:1 Devil’s Food Cake Mix1 small package chocolate fudge pudding1 cup Extra Stout Guinness¼ cup oil4 eggs1 cup sour cream2… Continue reading Drunken Irish Birthday Cake
I know this should be common sense, but some people fail to see the issue, so listen to me when I say... If you have longer hair, always, ALWAYS pull your hair back/up BEFORE you start cooking, even in your own damn kitchen. I'm sorry, but finding a hair in my food makes me want to… Continue reading Cooking Tips #12
Every year, people write posts, articles, emails, tweets, etc. about the things they're thankful for. Every year, I roll my eyes and scoff at the holiday just like I Bah! Humbug! Christmas because, quite frankly, without children in my home, holidays just don't mean a whole helluva lot to me anymore. I'm single. I'm childless.… Continue reading A Thankful Day
In lieu of my typical recipe post, we'll be talking about my health today. Why is this important, aside from the fact that not eating healthy can kill me? Well, mainly because it's going to change the recipes I post on this here little blog. But that's a good thing, trust me, because I can't… Continue reading Cholesterol…Damn It!
The first and foremost ingredients in seasoning your food is salt and pepper. Why? Using salt and pepper first brings out the flavor in any dish. If you don't use salt and pepper, give it a try once and taste the difference.
Today's cooking tip comes from Twitter friend Rachel Graves, who has a pretty wicked website here! Defrosting Meats Quickly Meat products will defrost wicked fast if you put them in a Ziploc bag and then in a bowl of warm water—ten minutes from rock solid to ice crystals for chicken breast; twenty minutes to… Continue reading Cooking Tips #10
This one may seem a little silly and obvious, but I find it funny and I'll explain why. Last Saturday, while at my grandmother's house and after taking my mother to the ER again the night before, I wanted to have some of the leftover Red Clam Sauce my uncle made a few days… Continue reading Cooking Tips #9
Do you know how to contain a grease fire? Most people don't. The picture below will show you what happens when a grease fire gets out of control. My oldest niece, who recently graduated from culinary school around the same time this fire happened (I know, it's hysterical), now knows what a grease fire… Continue reading Cooking Tips #8
Today's tip is about onions, and that tip is a chilled onion won't make you cry. So chill your onion(s) before slicing and dicing them and that should help. Mangia!
Ever have your tomato sauce taste "tinny" or have that metallic taste to it? Yeah, we so understand. This is what happens when you cook tomato-based sauces in aluminum or any reactive metal pan/pot. Sometimes, even copper will have this effect. To fix that taste, however, add a dash or two of Balsamic vinegar. Other than… Continue reading Cooking Tips #6