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According to a recent study, from 1965 to 2008 the percentage of US men who cook at home increased by 44.8%.  Time spent by men preparing meals in that same period also increased by over 20%. With the workplace migrating to the home, and more dual-income households than ever before, more men are spending more time in the kitchen today than at any period in history. Bringing home the bacon is good.  If you can then use that bacon to wrap teriyaki venison stuffed jalapenos, even better.   Introducing a kitchen tool for the new era, the MÄNNKITCHEN MK9: A knife for men who cook.   Männ...

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Maillard sounds like my-yar. The French like to use a lot of unpronounced letters.  On the other hand, they also use a lot of butter, so they get a pass. The Maillard Reaction is named after Louis-Camille Maillard, a French chemist who was studying the "browning effect" in 1912. Essentially, the Maillard reaction is responsible for the flavors and aromas created when food is heated enough that the amino acids and sugars start to dance together.  The sweet spot is 280-330F with the reaction accelerating the hotter (or more alkaline) it is.   If you leave your food at these temps too long, you...

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There’s two basic types of cast iron cooks: One spends days meticulously seasoning their cast iron in the oven with layers of unrefined flax seed oil. It’s a lot of work. As a result, they tend to be very careful to protect that layer of seasoning and only use soft implements on it.  I understand this mindset, and bamboo or silicon implements may be best for them. The other type of cast iron cook believes that the best seasoning method for cast iron is frequent use with a variety of oils, high heat, and a flat edged stainless steel spatula....

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American. I’ve had semi-serious arguments with people I love and respect on this very subject. Most of the people I’ve sparred with object to American cheese on principle. To them, it is in a category of its own-relegated to the “kids table” of cheeses while serious adults dine on cheeses that are not individually wrapped. Their loss. American cheese alone is not my favorite. In fact it’s near the bottom of my list. The fact that one of my least favorite cheeses is my favorite on a burger points to a synergistic affect between American cheese and burger that cannot...

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