Author: Ben Starr
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About Last Night
Today I turn 40. And I have to admit, I’m sorta speechless…which is unusual for me. I always have plenty to say about anti-fungal-med.com. The first thing that comes to mind was my 30th birthday. I was in Seattle with my friend-family up there, and we filled our backpacks with great wine, iron skillets, and…
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Crispy Cheese-Crusted Omelet
Just imagine it…a delicious, fluffy omelet chock full of your favorite ingredients, but wrapped in a crispy, crunchy, savory crust of cheese. It’s way easier than you might think. I’ve recently been making a lot of these unique omelets for breakfast, and decided to post the method, even though it’s pretty simple. But I haven’t…
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A FRANK Tale: Side B
Photos in this blog appear courtesy of Christian Eggers, unless otherwise stated. It has been 1 year, 1 month, and 2 weeks since I blogged last. I’m lame. Actually, I’m just incredibly busy. FRANK’s momentum has skyrocketed (along with its popularity…we’ve got almost 8,000 people on our list now) and it has kept me so…
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Savory Goat and Wild Mushroom Hand Pies
Empanadas, pasties, hand pies, meat patties, clangers, sfhias, kreatopitas…little meat pockets surrounded completely in crust and small enough to fit in the hand are popular across the earth, from Natchitoches to Nigeria, and from Jamaica to Jaipur. We recently served these rustic goat hand pies at a FRANK dinner, to nearly rabid acclaim. The flavor…
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Cinnamon Masa Pancakes (with gluten-free option)
So I make pancakes 2 or 3 times a week for breakfast, and that gets boring. Yeah…you can add chocolate chips or nuts or berries. Yeah…you can make gingered citrus syrups to pour over them. You can top them with whatever. But after a few years, they get boring. So I developed a new pancake…
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Laughably-Easy Lard (or Bacon Fat) Pastry Crust
The perfect pastry crust eludes most of us…seemingly thousands of infinitely-thin layers that are tender, but shatter in your mouth while still remaining moist and succulent. It usually involves massive amounts of butter cut into the flour at just the right temperature to just the right texture…then a chill in the fridge…then the addition of…