Claire Lower's saved articles

Left alone with a refrigerator full of cheese and pickles, I still wouldn’t have thought of this, but if Claire suggests it, I’m gonna give it a try. Read more

Forget the frying pan, waffle this shit! Read more

You are a beautiful renegade, I salute you! I think virtually everything you have ever suggested is (or sounds) delicious. Ignore the small minds that lack the vision to appreciate your genius. Viva Claire!!! Read more

LOL! I chuckled out loud when I read this! She is a treasure though... Read more

Nah, I’m a professional writer and editor, and a recreational athlete. But I do burn around 2,700 calories per day. According to MacroFactor, I’ve eaten 2,792 calories per day (on average) over the past three months, while gaining 2.6 kilos, which works out to a TDEE of 2,730.

I usually take a higher road than throwing people’s words back at them, but it’s Friday and I’m not going to stop myself this time: Read more

First time reader eh Read more

That’s basically what I do, but I don’t care for the broth. So once the noodles are cooked I drain most the liquid, crack an egg into the pot and cover it for about a minute. Once the egg white is cooked I melt some cheese and stir it all up. It’s like an ersatz carbonara. Way more filling than even two plain ramen… Read more

This one is pretty much table stakes for instant ramen hacking but if you put a raw egg in two minutes before the ramen is done (microwave, probably one minute on the stove), then mix it up as soon as it’s done, the white gets cooked but the yolk blends evenly with the broth to make it nice and creamy. Read more

Now I’ll be adding brie to my ramen, along with the standard squirt of Kewpie Mayo Read more

This sounds amazing, and something I must try. Starting cheap, definitely!
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Interesting idea. I will have to file it away for a time when I have that much room in my fridge to leave a steak, wire rack, and rimmed baking sheet in there. Read more

No - salted & aged as described above. Think of it as a light cure, akin to the bresaola Claire referenced. Chipped beef isn’t too far removed from this either. Read more

Whenever I get a decent strip steak from the local butcher I always give it a good salt rub on both sides and let it sit on a rack in the fridge overnight before cooking. I love the crust it gives after a sear in the cast iron. Read more

Normally I wouldn’t disagree with you, but my current oven is so old, that it doesn’t even have a analog clock/timer. I use an oven thermometer to know when my oven is hot enough before putting my meat in. Then I set the timer on my phone. I don’t want to risk burning my food by putting it in a cold oven and… Read more

Why? Stuff like Accent is delicious. It’s a long-debunked myth that it’s in any way harmful. Read more

The best way I’ve found to caramelize onions is from Rose Levy Beranbaum’s recipe for caramelized onion tart. Read more

The MSG is technically optional Read more

I think it would work with yours as well, I do quite a bit of roast sauerkraut and it doesn’t get as carnalized, but tastes great. Read more

i know someone who cures her peeps, but she calls it “letting them get stale,” which i guess is also correct. either way, she’s a weirdo, because peeps in any form are just disgusting. Read more