Ben Starr – The Ultimate Food Geek

Author: Ben Starr

  • Benny’s Legendary Rosemary Fried Chicken

    My pumpkin carrot cake may be more famous, but that’s only because it appeared on MasterChef.  This rosemary fried chicken has elicited the same response from virtually everyone who’s ever tried it: “This is the best fried chicken I’ve ever tasted.” It’s that good, folks.  After you taste it, you’ll never want fried chicken from…

  • FINALLY! An All-Stainless Steel Meat Grinder Attachment for Kitchenaid! (Smokehouse Chef)

    **This is an objective product review of a meat grinder I recently purchased.  I have no affiliation with either Kitchenaid or Smokehouse Chef, I do not receive any benefits or “kickbacks” from them, and the links in this ad are to the product pages on Amazon if you want to purchase them.  I do not…

  • All About Buttermilk

    While I tell people that my favorite ingredient is pumpkin, that’s certainly true in the fall when pumpkins are in season.  Pumpkin inspires me, and it’s what I’m known for…it’s my “signature ingredient.” But there’s another ingredient that I’m obsessed with, that I use every single day, and that I couldn’t live without.  Buttermilk.  Yet…

  • Subway and the Yoga Mat Scandal

    This week, news has spread across the media about Subway’s use of the chemical azodicarbonamide (EH-zo-die-car-BAHN-ah-mide) in their breads.  The blogger Vani Hari, who owns the popular website FoodBabe, has been after Subway for several years for using this commercial dough conditioner, which is also used in making foamed plastics, like yoga mats and shoe…

  • A FRANK Tale: NYE 2013

    Many of my readers have said they love my FRANK blogs more than any other, so I’ll try to blog about every FRANK dinner so you can all get a hint of what the experience was like for our diners.  Please note that there are only a few photos of plated dishes on this blog…Jennie,…

  • Ben’s Secret to Stock

    Homemade stocks make ALL the difference in recipes, particularly in soups, sauces, and gravies.  But who’s got room in their freezer for gallons and gallons of homemade stock?  Lots of TV chefs will tell you to reduce the stock a bit and then freeze it in ice cube trays, but then you have to maintain…