http://thegestalt.org/london.food/planet/ cooking blog aggregation Sat, 20 Mar 2010 00:31:06 -0000 Plagger/0.7.17 http://desertculinary.blogspot.com/2010/03/artichoke-tomato-and-spinach-pizza.html I very much missed our homemade Friday Pizza Nights! We didn't find any spectacular pizza this last trip in Charlotte, but we may have not searched around as much as we should have. We'll have to do better next time! Jumping right back into routine, for this week's pie, I tried out a recipe for this Artichoke, Tomato and Spinach Pizza. Using the pound version of our go-to whole-wheat pizza dough (surprise!), once it had rested from being hammered in the food processor, we stretched the smooth dough into a rough rectangle rather than the traditional round. Instead of a tomato-y sauce, we smeared the rectangle with a light combination of extra-virgin olive oil, several cloves of minced garlic and a bit of fresh parsley. I know the amounts may look absurd to just put down over the dough, but we won't use all of it there - you'll see where the rest goes shortly! Ragged strips of just-shredded mozzarella cheese get scattered over the slick now-garlicky dough, along with a couple tablespoons worth of Parmesan cheese. Quartered artichoke hearts (which were given the "evil eyebrow raise" by Jeff...), halved grape tomatoes and tender leaves of chopped baby spinach were then strewn over the top, but just before that, they were thrashed around the bowl holding the rest of the oil mixture. Be a little fussy here as you want the ingredients fairly evenly distributed - you don't want to get a square with all artichokes and none of the sweet tomato rounds or earthy spinach bites. A bit more sharp Parmesan was scattered over, readying the pizza for the oven. Because we shaped this pizza into a large rectangle, and our pizza stone happens to be round, to try and get the same effect, when we turned the oven on to a fiery five hundred degrees, we set an inverted sturdy baking sheet on the wire rack. It won't be the end of the world if you don't do this, but it does help the bottom crust crisp. While Jeff was a little uncertain about the artichokes (he convinced himself they would end up slimy or spongy - you know, his excuse for not enjoying mushrooms and whatnot), he surprised me with just how many pieces he ate! I think he enjoyed how they seemed to bring a meatier weight to the pizza - both of us found this medley addicting and had a hard time stopping when our bellies told us to! I didn't add any this time, but I may add a smattering of crushed red pepper flakes for a poignant kick when we make this again! Recipes Artichoke, Tomato and Spinach Pizza [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (Joe) http://desertculinary.blogspot.com/2010/03/artichoke-tomato-and-spinach-pizza.html Sat, 20 Mar 2010 00:22:00 -0000 I very much missed our homemade Friday Pizza Nights! We didn't find any spectacular pizza this last trip in Charlotte, but we may have not searched around as much as we should have. We'll have to do better next time! Jumping right back into routine, for this week's pie, I tried out a recipe for this <span>Artichoke, Tomato and Spinach Pizza</span>.<br /> <br /> <a href="http://3.bp.blogspot.com/_J-s7w5-Rv84/S6QU_Xh7OJI/AAAAAAAAMUc/0bxKiJkPz80/s1600-h/atpizza.jpg"><img src="http://3.bp.blogspot.com/_J-s7w5-Rv84/S6QU_Xh7OJI/AAAAAAAAMUc/0bxKiJkPz80/s400/atpizza.jpg" alt=""></a>Using the pound version of our go-to <a href="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html">whole-wheat pizza dough</a> (surprise!), once it had rested from being hammered in the food processor, we stretched the smooth dough into a rough rectangle rather than the traditional round. Instead of a tomato-y sauce, we smeared the rectangle with a light combination of extra-virgin olive oil, several cloves of minced garlic and a bit of fresh parsley. I know the amounts may look absurd to just put down over the dough, but we won't use all of it there - you'll see where the rest goes shortly!<br /> <br /> Ragged strips of just-shredded mozzarella cheese get scattered over the slick now-garlicky dough, along with a couple tablespoons worth of Parmesan cheese. Quartered artichoke hearts (which were given the "evil eyebrow raise" by Jeff...), halved grape tomatoes and tender leaves of chopped baby spinach were then strewn over the top, but just before that, they were thrashed around the bowl holding the rest of the oil mixture. Be a little fussy here as you want the ingredients fairly evenly distributed - you don't want to get a square with all artichokes and none of the sweet tomato rounds or earthy spinach bites.<br /> <br /> <a href="http://4.bp.blogspot.com/_J-s7w5-Rv84/S6QU_iufXfI/AAAAAAAAMUk/t5CJyaDCsV0/s1600-h/atpizza1.jpg"><img src="http://4.bp.blogspot.com/_J-s7w5-Rv84/S6QU_iufXfI/AAAAAAAAMUk/t5CJyaDCsV0/s400/atpizza1.jpg" alt=""></a>A bit more sharp Parmesan was scattered over, readying the pizza for the oven. Because we shaped this pizza into a large rectangle, and our pizza stone happens to be round, to try and get the same effect, when we turned the oven on to a fiery five hundred degrees, we set an inverted sturdy baking sheet on the wire rack. It won't be the end of the world if you don't do this, but it does help the bottom crust crisp.<br /> <br /> While Jeff was a little uncertain about the artichokes (he convinced himself they would end up slimy or spongy - you know, his excuse for not enjoying mushrooms and whatnot), he surprised me with just how many pieces he ate! I think he enjoyed how they seemed to bring a meatier weight to the pizza - both of us found this medley addicting and had a hard time stopping when our bellies told us to! I didn't add any this time, but I may add a smattering of crushed red pepper flakes for a poignant kick when we make this again!<br /> <br /> <div>Recipes<br /> <a href="http://desertculinary.blogspot.com/2005/05/artichoke-tomato-and-spinach-pizza.html">Artichoke, Tomato and Spinach Pizza</a><br /></div> <div class="blogger-post-footer"><img alt=""></div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=Lzv0BLFc41k:qif6TVurwBE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=Lzv0BLFc41k:qif6TVurwBE:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=63t7Ie-LG7Y"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=Lzv0BLFc41k:qif6TVurwBE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=Lzv0BLFc41k:qif6TVurwBE:gIN9vFwOqvQ"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=Lzv0BLFc41k:qif6TVurwBE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=Lzv0BLFc41k:qif6TVurwBE:F7zBnMyn0Lo"></a></div> 2010-03-20T00:22:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/nZMRfYj0sLk/an-intro-to-malaysian-food-the-ingredients-sambal-shrimp-paste-soybeans-soy-sauce-tamarind-palm-sugar.html 20100319-seriouslymalaysian-intro.jpg [Photographs: Chichi Wang] How to Make Sambal 20100319-seriouslyasian-sambals-small.jpg Sambals are pastes in Malaysia that are the foundation for so many other recipes, as well as condiments to be served at the table. View sambal recipes here » For the next few weeks, Seriously Asian will be Seriously Malaysian, a celebration of that little-known, under appreciated cuisine with tendrils that reach into so many other, more familiar Asian cookeries. Malaysian cooks employ techniques and ingredients that we've come to associate with the Chinese, Indian, and Thai, yet the balanced, sophisticated flavors that the cuisine offers are entirely novel to palates unaccustomed. The country spans more than one mass of land; given its complex political history, neighboring Singapore and Indonesia make culinary contributions that are sometimes mere influences, and more frequently, one and the same. This week, we'll be discussing the basic ingredients that are, relatively speaking, unique to Malaysian cookery. (For those cooks who've already amassed ingredients commonly used in Thai cuisine—for instance, lemongrass, coconut milk, galangal, and kaffir lime leaves—the transition to Malaysian cuisine will be considerably smoother. Refer to the primer on Thai curries for a refresher.) Read about six of these ingredients after the jump. Belacan / Shrimp Paste 20100318-seriouslymalaysian-belacan.jpg Belacan (pronounced buh-LAH-chan) is one of the most important, and by far, the most pungent ingredient in Malaysian cookery. Unlike the oily, garlicky shrimp paste used in Thai curries, belacan is a hardened block of shrimp paste, made from tiny shrimp mixed with salt and fermented. The fermented paste is then ground into a smoother paste, then sun dried, shaped into blocks, and allowed to ferment again. The resulting blocks are chalky and only slightly moist. Powerful in both smell and taste, belacan is always toasted and used in small quantities, providing a savory depth to curries and pastes. (Play around with the amount of belacan you prefer in your sambals. If, like me, you always add more than the recommended number of anchovies to your Caesar salad dressings, you may just want to add an extra half teaspoon or so of belacan to your sambals!) Though many have described belacan as pungent, I'd go so far as to describe its smell as stinky, like a gym bag, a sneaker, or whatever other foot-related image comes to mind. Belacan's malodorous quality only intensifies when browned. To toast belacan, used your palm to compress a tablespoon or so of the paste wrapped in a small packet of foil. Place the foil over a gas stove burner and toast over low heat for 30 seconds to a minute on each side, until the edges of the disk of belacan are lightly browned and crisp. The belacan will emit an alarmingly smoky, burning smell, which is an indication that it is toasting up nicely. A word of warning: The first time I toasted just a teaspoon of the block over a small gas flame, the belacan emitted such smoky, funky smells that even with the windows open and the exhaust fan turned on, the entire apartment became a petri dish for its insidious odors. Not having fully realized this until I left my apartment, I (and my neighboring classmates) spent the entirety of a yoga class inhaling the residual smell of belacan that had works its way into the fibers of my clothes. Sweet Soybean Paste 20100318-seriously-malaysian-soysauceandsoypaste.jpg Sweet soybean paste and sweet soy sauce. Falling somewhere between the consistency of a paste and a sauce, this condiment of fermented soybeans, rice flour, sugar, and salt has the winey complexity of miso, but with a much sweeter undertone. Halved soybeans are suspended throughout the sauce; the nubby texture and beany flavor pair well with many stir-fried noodle dishes and stews. Indonesian Sweet Soy Sauce Though it's mostly used in Indonesian dishes, Malaysian cooks will employ the sweet, smoky syrup known as kecep manis, or sweet soy sauce, in various sambals and simmering dishes. Thick and syrupy, this dark-brown mixture of palm sugar and soy sauce has an addictive sweet-savory, honeyed taste. It's complex enough to be drizzled over rice and noodle dishes, but it's also an important addition to pastes. Candlenuts 20100319-seasian-candlenuts.jpg Native to Indonesia, candlenuts are distantly related to macadamia nuts, though they're larger with a rougher exterior. Ground up, candlenuts thicken pastes and coconut-milk based curries. (Candlenuts are also mildly toxic when raw, inducing just a friendly warning level of nausea.) Palm Sugar 20100319-seasian-palmsugar.jpg Palm sugar, made from the boiled-down sap of the tree, is sold in either large cylindrical tubes or smaller, rounded disks. Brown sugar can be substituted in a pinch, but it lacks the complexity of palm sugar, which adds a caramel-like, toasted taste to both sweet desserts as well as savory dishes. Tamarind Paste 20100318-seriouslymalaysian-tamarind.jpg The fruit of the tall tamarind tree, native to east Africa, is a smallish curved pod with a brittle shell that encases a sticky, brown pulp. Sweet and sour, the pulp is usually mixed with warm water to extract the juice—a fruity, sour liquid that's used in soups and curries, as well as stir-fried dishes. The rigid blocks of pulp contain little bits of seed and pod that should be strained out prior to use. (Don't use the whole tamarind pods, also commonly sold in Asian markets, which are meant to be eaten as fruit.) Get Cooking! 20100318-seriouslymalaysian-ricewithsambal.jpg Want to use some of these Malaysian ingredients? Try these recipes for two kinds of sambals and sambal-flavored stir-fried rice here » About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Chichi Wang) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/nZMRfYj0sLk/an-intro-to-malaysian-food-the-ingredients-sambal-shrimp-paste-soybeans-soy-sauce-tamarind-palm-sugar.html Sat, 20 Mar 2010 00:00:00 -0000 <p><img alt="20100319-seriouslymalaysian-intro.jpg" src="http://www.seriouseats.com/images/20100319-seriouslymalaysian-intro.jpg"></p> <p class="caption">[<a href="http://www.theoffalcook.com" class="istock">Photographs: Chichi Wang</a>]</p> <div class="breakoutbox"> <h4>How to Make Sambal</h4> <p><a href="http://www.seriouseats.com/recipes/2010/03/javanese-nonya-malaysian-sambal-stir-fried-rice-with-sambal-recipe.html"><img alt="20100319-seriouslyasian-sambals-small.jpg" src="http://www.seriouseats.com/images/20100319-seriouslyasian-sambals-small.jpg"></a><br /> <strong>Sambals</strong> are pastes in Malaysia that are the foundation for so many other recipes, as well as condiments to be served at the table. <strong><a href="http://www.seriouseats.com/recipes/2010/03/javanese-nonya-malaysian-sambal-stir-fried-rice-with-sambal-recipe.html">View sambal recipes here »</a></strong></p> </div> <p>For the next few weeks, <a href="http://www.seriouseats.com/tags/recipes/seriously%20asian">Seriously Asian</a> will be <strong>Seriously Malaysian,</strong> a celebration of that little-known, under appreciated cuisine with tendrils that reach into so many other, more familiar Asian cookeries. Malaysian cooks employ techniques and ingredients that we've come to associate with the <strong>Chinese, Indian, and Thai,</strong> yet the balanced, sophisticated flavors that the cuisine offers are entirely novel to palates unaccustomed. The country spans more than one mass of land; given its complex political history, neighboring <strong>Singapore and Indonesia</strong> make culinary contributions that are sometimes mere influences, and more frequently, one and the same.</p> <p>This week, we'll be discussing the basic ingredients that are, relatively speaking, unique to Malaysian cookery. (For those cooks who've already amassed ingredients commonly used in Thai cuisine—for instance, lemongrass, coconut milk, galangal, and kaffir lime leaves—the transition to Malaysian cuisine will be considerably smoother. Refer to the <a href="http://www.seriouseats.com/recipes/2009/11/seriously-asian-thai-curries-penang-mussaman-curry-paste-recipe.html">primer on Thai curries</a> for a refresher.) <span class="hideme">Read about six of these ingredients after the jump.</span></p> <h4>Belacan / Shrimp Paste</h4> <p><img alt="20100318-seriouslymalaysian-belacan.jpg" src="http://www.seriouseats.com/images/20100318-seriouslymalaysian-belacan.jpg"></p> <p>Belacan (pronounced buh-LAH-chan) is one of the most important, and by far, <strong>the most pungent ingredient in Malaysian cookery.</strong> Unlike the oily, garlicky shrimp paste used in Thai curries, <strong>belacan is a hardened block of shrimp</strong> paste, made from tiny shrimp mixed with salt and fermented. The fermented paste is then ground into a smoother paste, then sun dried, shaped into blocks, and allowed to ferment again. The resulting blocks are chalky and only slightly moist. Powerful in both smell and taste, <span class="pullquote">belacan is always toasted and used in small quantities, providing a savory depth to curries and pastes</span>. (Play around with the amount of belacan you prefer in your sambals. If, like me, you always add more than the recommended number of anchovies to your Caesar salad dressings, you may just want to add an extra half teaspoon or so of belacan to your sambals!)</p> <p>Though many have described belacan as pungent, I'd go so far as to describe its smell as <strong>stinky,</strong> like a gym bag, a sneaker, or whatever other foot-related image comes to mind. Belacan's malodorous quality only intensifies when browned. To toast belacan, used your palm to compress a tablespoon or so of the paste wrapped in a small packet of foil. Place the foil over a gas stove burner and toast over low heat for 30 seconds to a minute on each side, until the edges of the disk of belacan are lightly browned and crisp. <strong>The belacan will emit an alarmingly smoky, burning smell,</strong> which is an indication that it is toasting up nicely.</p> <p><strong>A word of warning:</strong> The first time I toasted just a teaspoon of the block over a small gas flame, the belacan emitted such smoky, funky smells that even with the windows open and the exhaust fan turned on, <strong>the entire apartment became a petri dish for its insidious odors.</strong> Not having fully realized this until I left my apartment, I (and my neighboring classmates) spent the entirety of a yoga class inhaling the residual smell of belacan that had works its way into the fibers of my clothes.</p> <h4>Sweet Soybean Paste</h4> <div class="photo-with-caption"><img alt="20100318-seriously-malaysian-soysauceandsoypaste.jpg" src="http://www.seriouseats.com/images/20100318-seriously-malaysian-soysauceandsoypaste.jpg"> <p class="caption">Sweet soybean paste and sweet soy sauce.</p> </div> <p>Falling somewhere between the consistency of a paste and a sauce, this condiment of fermented soybeans, rice flour, sugar, and salt has the winey complexity of miso, but with a much sweeter undertone. Halved soybeans are suspended throughout the sauce; the nubby texture and beany flavor pair well with many stir-fried noodle dishes and stews.</p> <h4>Indonesian Sweet Soy Sauce</h4> <p>Though it's mostly used in Indonesian dishes, Malaysian cooks will employ the sweet, smoky syrup known as <strong>kecep manis,</strong> or sweet soy sauce, in various sambals and simmering dishes. Thick and syrupy, this dark-brown mixture of palm sugar and soy sauce has an addictive sweet-savory, honeyed taste. It's complex enough to be drizzled over rice and noodle dishes, but it's also an important addition to pastes.</p> <h4>Candlenuts</h4> <p><img alt="20100319-seasian-candlenuts.jpg" src="http://www.seriouseats.com/images/20100319-seasian-candlenuts.jpg"></p> <p>Native to Indonesia, candlenuts are distantly related to macadamia nuts, though they're larger with a rougher exterior. Ground up, candlenuts thicken pastes and coconut-milk based curries. (Candlenuts are also mildly toxic when raw, inducing just a friendly warning level of nausea.)</p> <h4>Palm Sugar</h4> <p><img alt="20100319-seasian-palmsugar.jpg" src="http://www.seriouseats.com/images/20100319-seasian-palmsugar.jpg"></p> <p>Palm sugar, made from the boiled-down sap of the tree, is sold in either large cylindrical tubes or smaller, rounded disks. Brown sugar can be substituted in a pinch, but it lacks the complexity of palm sugar, which adds a caramel-like, toasted taste to both sweet desserts as well as savory dishes.</p> <h4>Tamarind Paste</h4> <p><img alt="20100318-seriouslymalaysian-tamarind.jpg" src="http://www.seriouseats.com/images/20100318-seriouslymalaysian-tamarind.jpg"></p> <p>The fruit of the tall tamarind tree, native to east Africa, is a smallish curved pod with a brittle shell that encases a sticky, brown pulp. Sweet and sour, the pulp is usually mixed with warm water to extract the juice—<strong>a fruity, sour liquid</strong> that's used in soups and curries, as well as stir-fried dishes. The rigid blocks of pulp contain little bits of seed and pod that should be strained out prior to use. (Don't use the whole tamarind pods, also commonly sold in Asian markets, which are meant to be eaten as fruit.)</p> <h4>Get Cooking!</h4> <p><img alt="20100318-seriouslymalaysian-ricewithsambal.jpg" src="http://www.seriouseats.com/images/20100318-seriouslymalaysian-ricewithsambal.jpg"></p> <p>Want to use some of these Malaysian ingredients? <strong><a href="http://www.seriouseats.com/recipes/2010/03/javanese-nonya-malaysian-sambal-stir-fried-rice-with-sambal-recipe.html">Try these recipes for two kinds of sambals and sambal-flavored stir-fried rice here »</a></strong></p> <p><small><strong>About the author:</strong> Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, <em><a href="http://www.theoffalcook.com/">The Offal Cook</a></em>.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/9-OPfKqYOTnOPJIg8sVl82DtubI/0/da"><img src="http://feedads.g.doubleclick.net/~a/9-OPfKqYOTnOPJIg8sVl82DtubI/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/9-OPfKqYOTnOPJIg8sVl82DtubI/1/da"><img src="http://feedads.g.doubleclick.net/~a/9-OPfKqYOTnOPJIg8sVl82DtubI/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=nZMRfYj0sLk:YDR6ycR9N8w:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=nZMRfYj0sLk:YDR6ycR9N8w:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nZMRfYj0sLk:YDR6ycR9N8w:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/nZMRfYj0sLk"> 2010-03-20T00:00:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/kmzer1np894/grilling-spanish-spice-rubbed-chicken-breasts-recipe.html From Recipes 20100317-spanish-spice-rubbed-chicken.jpg [Photograph: Joshua Bousel] Being a lover of Tex-Mex and Southwest cooking, I find Bobby Flay's recipes enticing whenever flipping through his books. Although I let the sometimes lengthy ingredient lists and long processes stop me from cooking the most intriguing recipes, every now and then I decide to give it a go, like these Spanish spice-rubbed chicken breasts with parsley-mint sauce (quite the mouthful). The aromas that filled the house when both grinding the spices and making the sauce had me salivating, hardly able to wait to get this to the fire. Then off the grill, the picture-perfect chicken with the flowing green sauce perked my enthusiasm just that much more. Finally it was time to eat, but only one problem—I was left trying to find all those wonderful smells and looks in the taste. I'm not saying this was in anyway bad, quite the contrary. The chicken was moist with a mildly spiced and crisp skin, and the sauce gave a balance of freshness with a slight heat, but for all that went into this, it was missing a robust punch that I was so positive was going to be there. Spanish Spice-Rubbed Chicken Breasts Adapted from Grill It by Bobby Flay. Ingredients 4 bone-in split chicken breasts For the brine 2 quarts cold water 1/2 cup sugar 1/2 cup salt For the rub: 2 tablespoons Spanish paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dry mustard 1 1/2 teaspoons ground fennel seed 1 teaspoon coarsely ground black pepper 2 teaspoons kosher salt For the parsley-mint sauce: 2 serrano chiles 1 1/2 cups tightly packed fresh flat-leaf parsley 2/3 cup tightly packed fresh mint leaves 3 cloves garlic, roughly chopped 2 tablespoons honey 2 tablespoons Dijon mustard 3/4 cup olive oil Kosher salt and freshly ground black pepper Procedure 1. Wish together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes. 2. While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight. 3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside. 4. Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 5 to 10 minutes more. 5.Transfer chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Let rest for 5 minutes, then serve with additional sauce on the side. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Joshua Bousel) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/kmzer1np894/grilling-spanish-spice-rubbed-chicken-breasts-recipe.html Fri, 19 Mar 2010 23:00:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <p><img alt="20100317-spanish-spice-rubbed-chicken.jpg" src="http://www.seriouseats.com/recipes/images/20100317-spanish-spice-rubbed-chicken.jpg"></p> <p class="caption">[Photograph: Joshua Bousel]</p> <p>Being a lover of Tex-Mex and Southwest cooking, I find <strong>Bobby Flay</strong>'s recipes enticing whenever flipping through his books. Although I let the sometimes lengthy ingredient lists and long processes stop me from cooking the most intriguing recipes, every now and then I decide to give it a go, like these <strong>Spanish spice-rubbed chicken breasts with parsley-mint sauce</strong> (quite the mouthful).</p> <p>The aromas that filled the house when both grinding the spices and making the sauce had me salivating, hardly able to wait to get this to the fire. Then off the grill, <strong>the picture-perfect chicken with the flowing green sauce</strong> perked my enthusiasm just that much more. Finally it was time to eat, but only one problem—I was left trying to find all those wonderful smells and looks in the taste.</p> <p>I'm not saying this was in anyway bad, quite the contrary. The chicken was moist with a mildly spiced and crisp skin, and the sauce gave a balance of freshness with a slight heat, but for all that went into this, <strong>it was missing a robust punch</strong> that I was so positive was going to be there.</p> <h4>Spanish Spice-Rubbed Chicken Breasts</h4> <p><small>Adapted from <em>Grill It</em> by Bobby Flay.</small></p> <h5>Ingredients</h5> <p>4 bone-in split chicken breasts</p> <p><strong>For the brine</strong><br /> 2 quarts cold water<br /> 1/2 cup sugar<br /> 1/2 cup salt</p> <p><strong>For the rub:</strong><br /> 2 tablespoons Spanish paprika<br /> 1 1/2 teaspoons ground cumin<br /> 1 1/2 teaspoons dry mustard<br /> 1 1/2 teaspoons ground fennel seed<br /> 1 teaspoon coarsely ground black pepper<br /> 2 teaspoons kosher salt</p> <p><strong>For the parsley-mint sauce:</strong><br /> 2 serrano chiles<br /> 1 1/2 cups tightly packed fresh flat-leaf parsley<br /> 2/3 cup tightly packed fresh mint leaves<br /> 3 cloves garlic, roughly chopped<br /> 2 tablespoons honey<br /> 2 tablespoons Dijon mustard<br /> 3/4 cup olive oil<br /> Kosher salt and freshly ground black pepper</p> <h5>Procedure</h5> <p><strong>1.</strong> Wish together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes.</p> <p><strong>2.</strong> While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight.</p> <p><strong>3.</strong> Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside.</p> <p><strong>4.</strong> Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 5 to 10 minutes more.</p> <p><strong>5.</strong>Transfer chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Let rest for 5 minutes, then serve with additional sauce on the side.</p> <p><a href="http://feedads.g.doubleclick.net/~a/0SBNae8bfFzLC2tDpmo5c2rB3p0/0/da"><img src="http://feedads.g.doubleclick.net/~a/0SBNae8bfFzLC2tDpmo5c2rB3p0/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/0SBNae8bfFzLC2tDpmo5c2rB3p0/1/da"><img src="http://feedads.g.doubleclick.net/~a/0SBNae8bfFzLC2tDpmo5c2rB3p0/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=kmzer1np894:oHeiB3GNL3A:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=kmzer1np894:oHeiB3GNL3A:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=kmzer1np894:oHeiB3GNL3A:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/kmzer1np894"> 2010-03-19T23:00:00Z http://www.slashfood.com/2010/03/19/apple-juice-contains-high-levels-arsenic/ Filed under: Health & Medical, News Photo: Gallery32, Flickr Pediatric dentists have long told parents that drinking apple juice rots kids teeth. Now there is a new study that should cause more concern for parents who serve up endless sippy cups of apple juice to thirsty toddlers. According to an independent study released by the St. Petersburg Times newspaper, apple juice contains high levels of arsenic. That's right you read it right. Arsenic. The stuff they use in TMC movies when they want to poison someone. (Think Cary Grant's elderly murderous aunts in 'Arsenic and Old Lace'). A few years ago the government lowered the limit of arsenic in drinking water but somehow the FDA overlooked or forgot to place limits on fruit juices. They have told companies that 23 ppb (parts per billion) is a 'level of concern' but the newspaper's study found that more than 25% of the 18 samples tested contained between 25 and 35 ppb of arsenic which is way more than a 'level of concern.' (Don't you just love the bureaucratic terminology?) Continue reading New Study: Apple Juice Contains High Levels Arsenic Permalink | Email this | Comments nobody@example.com (Nicki Gostin) apple juice Apple Juice Arsenic Arsenic fda http://www.slashfood.com/2010/03/19/apple-juice-contains-high-levels-arsenic/ Fri, 19 Mar 2010 17:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/health-medical/" rel="tag">Health &amp; Medical</a>, <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/apple-juice.jpg" alt=""><span>Photo: <a href="http://www.flickr.com/photos/redlyongirl/2294977512/">Gallery32, Flickr</a></span></p> </div> <br /> Pediatric dentists have long told parents that drinking apple juice rots kids teeth. Now there is a new study that should cause more concern for parents who serve up endless sippy cups of apple juice to thirsty toddlers.<br /> <br /> According to an independent study released by the <a href="http://www.tampabay.com/news/health/article1079395.ece" target="_blank">St. Petersburg Times</a> newspaper, apple juice contains high levels of arsenic.<br /> <br /> That's right you read it right. Arsenic. The stuff they use in <a href="http://www.tcm.com/index.jsp" target="_blank">TMC movies</a> when they want to poison someone. (Think Cary Grant's elderly murderous aunts in 'Arsenic and Old Lace').<br /> <br /> A few years ago the government lowered the limit of arsenic in drinking water but somehow the <a href="http://www.slashfood.com/tag/fda" target="_blank">FDA</a> overlooked or forgot to place limits on fruit juices. They have told companies that 23 ppb (parts per billion) is a 'level of concern' but the newspaper's study found that more than 25% of the 18 samples tested contained between 25 and 35 ppb of arsenic which is way more than a 'level of concern.' (Don't you just love the bureaucratic terminology?) <p><a href="http://www.slashfood.com/2010/03/19/apple-juice-contains-high-levels-arsenic/" rel="bookmark">Continue reading <em>New Study: Apple Juice Contains High Levels Arsenic</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/apple-juice-contains-high-levels-arsenic/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19407101/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/apple-juice-contains-high-levels-arsenic/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T17:30:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YfTyRzkm6IA/dean-deluca-mint-chip-maltballs.html 18032010-Mint-Chip-Maltballs.jpeg [Photograph: Jenny McCoy] My favorite ice cream of all time is Mint Chocolate Chip—it always has been, always will be. (Anyone else?) And when blended into a shake with a heavy-handed dash of malt powder, I'm in heaven. It's my version of a gourmet Shamrock Shake, that amazing blend of frozen vanilla soft serve, peppermint flavoring, and green dye at select McDonald's during St. Patty's time. So this week, when I stumbled upon a tin of bright green Mint Chip Maltballs at Dean & Deluca ($4.50; available year-round) I was ecstatic. I had already stopped at McDonald's to see if by some miracle, they had Shamrock Shakes in stock (finding a location serving them can be something of an emotional roller coaster). Unfortunately, they did not. It's nice to know that I can pop these little pebble-like candies in my mouth and almost taste my favorite milkshake. They have a nice creamy, artificial mint-flavored candy coating that covers a thin layer of milk chocolate that encases a crunchy malted milk ball. The best way I can describe them is Andes Candies meets the Whopper. Mmm. Any other favorite mint-chocolate treats out there? About the author: Jenny McCoy is the pastry chef at A Voce in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Jenny McCoy) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YfTyRzkm6IA/dean-deluca-mint-chip-maltballs.html Fri, 19 Mar 2010 22:00:00 -0000 <p><img alt="18032010-Mint-Chip-Maltballs.jpeg" src="http://www.seriouseats.com/18032010-Mint-Chip-Maltballs.jpeg"></p> <p class="caption">[Photograph: Jenny McCoy]</p> <p>My favorite ice cream of all time is <strong>Mint Chocolate Chip</strong>—it always has been, always will be. (Anyone else?) And when blended into a shake with a heavy-handed dash of malt powder, I'm in heaven. It's my version of a gourmet <a href="http://www.seriouseats.com/2010/02/shamrock-shake-returns-to-select-mcdonalds-st-patricks-day-mint-milkshake-2010.html">Shamrock Shake</a>, that amazing blend of frozen vanilla soft serve, peppermint flavoring, and green dye at select McDonald's during St. Patty's time.</p> <p>So this week, when I stumbled upon a tin of <strong>bright green Mint Chip Maltballs at <a href="http://www.deandeluca.com/">Dean &amp; Deluca</a></strong> ($4.50; available year-round) I was ecstatic.</p> <p>I had already stopped at McDonald's to see if by some miracle, they had Shamrock Shakes in stock (finding a location serving them can be <a href="http://newyork.seriouseats.com/2009/03/my-mcdonalds-shamrock-shake-journey-an-emotional-roller-coaster-nyc-st-patricks-day.html">something of an emotional roller coaster</a>). Unfortunately, they did not.</p> <p>It's nice to know that I can pop these little pebble-like candies in my mouth and almost taste my favorite milkshake. <span class="pullquote">They have a nice creamy, artificial mint-flavored candy coating</span> that covers a thin layer of milk chocolate that encases a crunchy malted milk ball.</p> <p>The best way I can describe them is Andes Candies meets the Whopper. <em>Mmm.</em></p> <p><strong>Any other favorite mint-chocolate treats out there?</strong></p> <p><small><strong>About the author:</strong> Jenny McCoy is the pastry chef at <a href="http://www.avocerestaurant.com/">A Voce</a> in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/EDcOsjS9L_RWM1gEDP9GgQTalzY/0/da"><img src="http://feedads.g.doubleclick.net/~a/EDcOsjS9L_RWM1gEDP9GgQTalzY/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/EDcOsjS9L_RWM1gEDP9GgQTalzY/1/da"><img src="http://feedads.g.doubleclick.net/~a/EDcOsjS9L_RWM1gEDP9GgQTalzY/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=YfTyRzkm6IA:3XS-pVMzoVo:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=YfTyRzkm6IA:3XS-pVMzoVo:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YfTyRzkm6IA:3XS-pVMzoVo:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/YfTyRzkm6IA"> 2010-03-19T22:00:00Z http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/ Filed under: Newspapers, On the Blogs, Food News, News Another bustaurant in London. Photo: Rain Rabbit, Flickr A few of the best links on the Web this week: * Back-of-the-box recipes used to be basic -- but not anymore. * Gwyneth Paltrow discovers the delights of fried Southern food and shares her "Quest for the Best Fried Chicken." * The food bus is the latest take on the food truck even offers patrons a place to sit and eat. * Unemployed? There's no law against using food stamps for gourmet provisions. Permalink | Email this | Comments nobody@example.com (Lisa Schweitzer) food stamps food truck FoodStamps Gwyneth Paltrow GwynethPaltrow The Pioneer Woman ThePioneerWoman http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/ Fri, 19 Mar 2010 17:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/newspapers/" rel="tag">Newspapers</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/food-news/" rel="tag">Food News</a>, <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/bustaurant.jpg"><span><i>Another bustaurant in London.</i> Photo: <a href="http://www.flickr.com/photos/37996583811@N01/2539014662/">Rain Rabbit, Flickr</a></span></p> </div> A few of the best links on the Web this week: <ul> <li>Back-of-the-box recipes used to be basic -- but <a href="http://online.wsj.com/article/SB10001424052748704059004575127752736708066.html" target="_blank">not anymore</a>.</li> <li>Gwyneth Paltrow discovers the delights of fried Southern food and shares her <a href="http://goop.com/newsletter/74/en/" target="_blank">"Quest for the Best Fried Chicken."</a></li> <li>The food bus is the latest take on the <a href="http://www.nrn.com/breakingNews.aspx?id=380896&amp;menu_id=1368" target="_blank">food truck</a> even offers patrons a place to sit and eat.</li> <li>Unemployed? There's no law against using <a href="http://www.salon.com/life/pinched/2010/03/15/hipsters_food_stamps_pinched" target="_blank">food stamps for gourmet provisions</a>.</li> </ul> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19396569/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T17:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/v7C0a0OIGDo/congratulations-to-the-2010-pi-day-bake-off-pies-winners.html 20100319-pidaywinner.jpg All the votes have been tallied, and it's time to announce the winners of the 2010 Pi Day Bake-Off we co-sponsored with the good folks of ScienceBlogs. Was it easy as pie? Oh, definitely not. There were too many ridiculously clever and tasty-looking entries, but with the most popular votes, the winner of $314.16 is Claudette's One-Hundred-Digit Berry Pie. Cutting out 100 digits of pi from pie crust was apparently worth it! Though I'm sure it didn't seem that way when she was only on ...27950288... (the third row). Congrats, Claudette! Now onto the runners-up: 20100319-piday3.jpg Judges' Pick: Aimee Schiwal's Area 51 pie. The inner dorks in all of the judges appreciated Aimee's thought process here. "Trying to come up with an idea for the pie, I thought about what pi means and how it helps us—calculating the circumference of a circle or a sphere, surface area, and also, how cute is that symbol? Here in the studio, we wanted to make a play on area, the result of our favorite pi equation (πr²). Are there any famous areas? Area 51! We could make a pie with 51 sq inches of delicious surface area. With our handy calculation (thank you pi), the diameter needed to be 8.05824". Next though, what should be in the pie? Something aliens would like, right?! Not knowing what they eat, I googled "what do aliens eat?" Unfortunately, most people think they eat humans, light, or nothing. Needless to say I kept searching until I came a cross a synopsis of the 1989 show UFO Coverup Live. Supposedly, they (the aliens) like Strawberry Ice Cream! Perfect! 20100319-piday4.jpg Most Photogenic: Stephanie Patterson's Blueberry Cherry Pi Pie (Isn't it pretty?) 20100319-piday5.jpg Best Concept Pies: This one is tied for both pies that worked in the r² part of the πr² equation for the area of a circle. First up, Brownie's Raspberry Rhubarb Pie (r-squared, get it?). 20100319-piday8.jpg And secondly, Joan Cook's Pi(es) (a)r(e) Square(d) pie (a square-shaped pie!). All of the runners-up will win a "Simple as 3.141592" t-shirt from mental_floss. Thank you to everyone who entered this year's contest—they were all so impressive and made us want to eat our computer screens (and think about our high school geometry teachers?). And thanks to ScienceBlogs for helping us combine the wonderful worlds of pie and irrational numbers. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Erin Zimmer) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/v7C0a0OIGDo/congratulations-to-the-2010-pi-day-bake-off-pies-winners.html Fri, 19 Mar 2010 21:15:00 -0000 <p><img alt="20100319-pidaywinner.jpg" src="http://www.seriouseats.com/images/20100319-pidaywinner.jpg"></p> <p>All the votes have been tallied, and it's time to announce the winners of the <strong><a href="http://www.seriouseats.com/2010/03/vote-for-your-favorite-2010-pi-day-bake-off-pie.html">2010 Pi Day Bake-Off</a></strong> we co-sponsored with the good folks of <em><a href="http://scienceblogs.com/">ScienceBlogs</a>.</em> Was it easy as pie? Oh, definitely not. There were too many ridiculously clever and tasty-looking entries, but with the most <a href="http://www.seriouseats.com/2010/03/vote-for-your-favorite-2010-pi-day-bake-off-pie.html#continued">popular votes,</a> the winner of $314.16 is <strong><a href="http://photograzing.seriouseats.com/2010/03/the-hundred-digit-pi.html">Claudette's One-Hundred-Digit Berry Pie.</a></strong> Cutting out 100 digits of pi from pie crust was apparently worth it! Though I'm sure it didn't seem that way when she was only on ...27950288... (the third row). Congrats, Claudette!</p> <p>Now onto the runners-up:</p> <p><img alt="20100319-piday3.jpg" src="http://www.seriouseats.com/images/20100319-piday3.jpg"></p> <p><strong>Judges' Pick:</strong> <a href="http://knockknockstudio.com/blog/pi-day-pie-bakeoff">Aimee Schiwal's Area 51 pie.</a> The inner dorks in all of the judges appreciated Aimee's thought process here.</p> <blockquote> <p>"Trying to come up with an idea for the pie, I thought about what pi means and how it helps us—calculating the circumference of a circle or a sphere, surface area, and also, how cute is that symbol? Here in the studio, we wanted to make a play on area, the result of our favorite pi equation (πr²). Are there any famous areas? Area 51! We could make a pie with 51 sq inches of delicious surface area. With our handy calculation (thank you pi), the diameter needed to be 8.05824". Next though, what should be in the pie? Something aliens would like, right?! Not knowing what they eat, I googled "what do aliens eat?" Unfortunately, most people think they eat humans, light, or nothing. Needless to say I kept searching until I came a cross a synopsis of the 1989 show UFO Coverup Live. Supposedly, they (the aliens) like Strawberry Ice Cream! Perfect!</p> </blockquote> <p><img alt="20100319-piday4.jpg" src="http://www.seriouseats.com/images/20100319-piday4.jpg"></p> <p><strong>Most Photogenic:</strong> <strong><a href="http://photograzing.seriouseats.com/2010/03/blueberry-cherry-pi-pie.html">Stephanie Patterson's Blueberry Cherry Pi Pie</a></strong> (Isn't it pretty?)</p> <p><img alt="20100319-piday5.jpg" src="http://www.seriouseats.com/images/20100319-piday5.jpg"></p> <p><strong>Best Concept Pies:</strong> This one is tied for both pies that worked in the r² part of the <strong><a href="http://www.mathgoodies.com/lessons/vol2/circle_area.html">πr² equation</a></strong> for the area of a circle. First up, <strong><a href="http://blondieandbrownie.blogspot.com/2010/03/celebrate-pi-day-with-raspberry-rhubarb.html">Brownie's Raspberry Rhubarb Pie</a></strong> (r-squared, get it?).</p> <p><img alt="20100319-piday8.jpg" src="http://www.seriouseats.com/images/20100319-piday8.jpg"></p> <p>And secondly, <strong><a href="http://linguina.wordpress.com/2010/03/12/pie-are-squared/">Joan Cook's Pi(es) (a)r(e) Square(d) pie</a></strong> (a square-shaped pie!).</p> <p>All of the runners-up will win a <a href="http://www.mentalfloss.com/store/product.php?productid=16135">"Simple as 3.141592" t-shirt</a> from <em><a href="http://www.mentalfloss.com/">mental_floss.</a></em> Thank you to everyone who entered this year's contest—they were all so impressive and made us want to eat our computer screens (and think about our high school geometry teachers?). And thanks to <em><a href="http://scienceblogs.com/">ScienceBlogs</a></em> for helping us combine the wonderful worlds of pie and irrational numbers.</p> <p><a href="http://feedads.g.doubleclick.net/~a/YVosqYgiZTWHQVf2GBMurb6VJvI/0/da"><img src="http://feedads.g.doubleclick.net/~a/YVosqYgiZTWHQVf2GBMurb6VJvI/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/YVosqYgiZTWHQVf2GBMurb6VJvI/1/da"><img src="http://feedads.g.doubleclick.net/~a/YVosqYgiZTWHQVf2GBMurb6VJvI/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=v7C0a0OIGDo:B1ONu8WngCc:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=v7C0a0OIGDo:B1ONu8WngCc:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=v7C0a0OIGDo:B1ONu8WngCc:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/v7C0a0OIGDo"> 2010-03-19T21:15:00Z http://www.slashfood.com/2010/03/19/whats-on-tap-matt-the-millers-tavern-dublin-oh/ Filed under: Drinks, Features Photo: Matt the Miller's Tavern A weekly look at the draft selections in beer-friendly bars across the country. Dublin isn't just the capital and largest city of Ireland. A number of Dublins exist right here in the United States. One of the largest is Dublin, Ohio, a growing suburb outside of Columbus. It also boasts one of the best places to grab a craft beer, Matt the Miller's Tavern. Since opening in October of 2008, Matt the Miller's has prided itself on offering great food, wine and beer, and Dublin has reacted enthusiastically. Even more so than owner Craig Barnum expected. "[Craft beer] is huge these days. If I could do it over again, I would have put in more draft lines." Barnum tries to keep the average drinker content by keeping five standard choices on tap, leaving just 9 spots to venture into the craft world. They had their system custom-made in Italy with a beautiful backlit display, otherwise he'd consider expanding to 21 or even 28 taps. Barnum helps make up for the paucity of lines with a strong bottle selection as well. He knows that having the better beer selection gives him the edge. Read on about Matt the Miller's Tavern and its recent draft list after the jump... Continue reading What's On Tap - Matt the Miller's Tavern, Dublin, OH Permalink | Email this | Comments nobody@example.com (Mike Pomranz) bars beer craft beer draft beer Dublin geo:40.0954+-83.1536 Matt the Millers Tavern Ohio Where:6725-Avery-Muirfield-Drive-Dublin-Ohio-43017 http://www.slashfood.com/2010/03/19/whats-on-tap-matt-the-millers-tavern-dublin-oh/ Fri, 19 Mar 2010 16:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/drinks/" rel="tag">Drinks</a>, <a href="http://www.slashfood.com/category/features/" rel="tag">Features</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/burger.jpg"><span>Photo: Matt the Miller's Tavern</span></p> </div> <i>A weekly look at the draft selections in beer-friendly bars across the country.</i><br /> <br /> Dublin isn't just the capital and largest city of Ireland. A number of Dublins exist right here in the United States. One of the largest is Dublin, Ohio, a growing suburb outside of Columbus. It also boasts one of the best places to grab a craft beer, <a href="http://mtmtavern.com/" target="_blank">Matt the Miller's Tavern</a>.<br /> <br /> Since opening in October of 2008, Matt the Miller's has prided itself on offering great food, wine and beer, and Dublin has reacted enthusiastically. Even more so than owner Craig Barnum expected. "[Craft beer] is huge these days. If I could do it over again, I would have put in more draft lines."<br /> <br /> Barnum tries to keep the average drinker content by keeping five standard choices on tap, leaving just 9 spots to venture into the craft world. They had their system custom-made in Italy with a beautiful backlit display, otherwise he'd consider expanding to 21 or even 28 taps. Barnum helps make up for the paucity of lines with a strong bottle selection as well. He knows that having the better beer selection gives him the edge.<br /> <br /> <i>Read on about Matt the Miller's Tavern and its recent draft list after the jump...</i> <p><a href="http://www.slashfood.com/2010/03/19/whats-on-tap-matt-the-millers-tavern-dublin-oh/" rel="bookmark">Continue reading <em>What's On Tap - Matt the Miller's Tavern, Dublin, OH</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/whats-on-tap-matt-the-millers-tavern-dublin-oh/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19402006/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/whats-on-tap-matt-the-millers-tavern-dublin-oh/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T16:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/r3XqS4L9PBw/pasta-with-spring-herbs-recipe.html From Recipes 031810-dt-pastawithherbs2.jpg [Photograph: Nick Kindelsperger] I'm not sure it gets much simpler than this recipe from Martha Stewart Living. Cook some pasta, drain, then toss it in a large bowl with the rest of the ingredients. Honestly. You won't have to sauté loads of ingredients or simmer things for hours. It all comes together during the time it takes to boil the pasta. This is all about enjoying the warming weather and, why not, with a really nice glass of white wine. To be certain, this isn't a feisty dish that will impress people with your cooking prowess. It's calm, and a nice light meal that could also work well as a first course for something meaty. To maximize flavor, use a really good olive oil and parmesan (not the pre-grated stuff from the green canister). Otherwise, enjoy the simplicity of this dish. Pasta with Spring Herbs - serves 4 - Adapted from Martha Stewart Living Ingredients 1/2 pound dried pasta 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 2 tablespoons extra-virgin olive oil 2 teaspoons lemon zest, grated 1 tablespoon lemon juice Salt and pepper 1/2 cup Parmesan cheese, grated Procedure 1. Bring a large pot of water to a boil, and cook the pasta according to the directions on the box. Drain the pasta in a colander. Dump the pasta into a large bowl. 2. Add the herbs, olive oil, lemon zest, lemon juice, half the parmesan, and a pinch of salt and pepper. Toss well and serve with the remaining parmesan on top. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Nick Kindelsperger) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/r3XqS4L9PBw/pasta-with-spring-herbs-recipe.html Fri, 19 Mar 2010 20:45:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <p><img alt="031810-dt-pastawithherbs2.jpg" src="http://www.seriouseats.com/recipes/images/031810-dt-pastawithherbs2.jpg"></p> <p class="caption">[<a href="http://thepauperedchef.com/" class="istock">Photograph: Nick Kindelsperger</a>]</p> <p>I'm not sure it gets much simpler than this recipe from <em><a href="http://www.marthastewart.com/recipe/pasta-with-spring-herbs">Martha Stewart Living</a></em>. Cook some pasta, drain, then toss it in a large bowl with the rest of the ingredients.</p> <p>Honestly. You won't have to sauté loads of ingredients or simmer things for hours. It all comes together during the time it takes to boil the pasta. This is all about enjoying the warming weather and, why not, with a really nice glass of white wine.</p> <p>To be certain, this isn't a feisty dish that will impress people with your cooking prowess. <strong>It's calm, and a nice light meal</strong> that could also work well as a first course for something meaty. To maximize flavor, <strong>use a really good olive oil and parmesan</strong> (not the pre-grated stuff from the green canister). Otherwise, enjoy the simplicity of this dish.</p> <h4>Pasta with Spring Herbs</h4> <p><em>- serves 4 -</em></p> <p><small>Adapted from <em><a href="http://www.marthastewart.com/recipe/pasta-with-spring-herbs">Martha Stewart Living</a></em></small></p> <h5>Ingredients</h5> <p>1/2 pound dried pasta<br /> 1/4 cup fresh parsley, chopped<br /> 1/4 cup fresh dill, chopped<br /> 2 tablespoons extra-virgin olive oil<br /> 2 teaspoons lemon zest, grated<br /> 1 tablespoon lemon juice<br /> Salt and pepper<br /> 1/2 cup Parmesan cheese, grated</p> <h5>Procedure</h5> <p><strong>1.</strong> Bring a large pot of water to a boil, and cook the pasta according to the directions on the box. Drain the pasta in a colander. Dump the pasta into a large bowl.</p> <p><strong>2.</strong> Add the herbs, olive oil, lemon zest, lemon juice, half the parmesan, and a pinch of salt and pepper. Toss well and serve with the remaining parmesan on top.</p> <p><a href="http://feedads.g.doubleclick.net/~a/6Eamq2tRRsXMh5LDWyRzszEWUZs/0/da"><img src="http://feedads.g.doubleclick.net/~a/6Eamq2tRRsXMh5LDWyRzszEWUZs/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/6Eamq2tRRsXMh5LDWyRzszEWUZs/1/da"><img src="http://feedads.g.doubleclick.net/~a/6Eamq2tRRsXMh5LDWyRzszEWUZs/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=r3XqS4L9PBw:iwnQzav8urg:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=r3XqS4L9PBw:iwnQzav8urg:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=r3XqS4L9PBw:iwnQzav8urg:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/r3XqS4L9PBw"> 2010-03-19T20:45:00Z http://www.slashfood.com/2010/03/19/mcgill-law-review-cocktail-lenell-it-all/ Filed under: Drink Recipes, Drinks Photo: Compass Box Anybody who knows me knows I prefer American whiskey like bourbon and rye to barley whiskeys like Scotch and Irish. I do enjoy a dram of other styles from time to time, particularly from a dear gentleman named John Glaser, the whisky maker behind Compass Box brands. His rebel whiskeys paired with a rebel rye girl named Abigail Gullo recently turned up another cocktail to defy my "there ain't no such thing as a good Scotch cocktail" banter. As a fellow lady bartender, Ms. Gullo loves her American whiskey cocktails like me, but took on the challenge to make one I can find palatable. She combined the pungency of Scotch with the herbal Chartreuse and floral sweetness of her lavender syrup, bringing it all together with the brightness of lemon. As a nod to her French-Canadian roots, she named the drink in honor of friends attending law school at McGill University in Montreal. Check out the recipe for the McGill Law Review Cocktail after the jump. Continue reading McGill Law Review Cocktail - LeNell It All Permalink | Email this | Comments nobody@example.com (LeNell Smothers) Abigail Gullo cocktail recipes compass box whisky lenell smothers McGill Law Review Cocktail http://www.slashfood.com/2010/03/19/mcgill-law-review-cocktail-lenell-it-all/ Fri, 19 Mar 2010 15:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/drink-recipes/" rel="tag">Drink Recipes</a>, <a href="http://www.slashfood.com/category/drinks/" rel="tag">Drinks</a></p> <div class="photo-slim"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/law-review-drink.jpg"><span>Photo: Compass Box</span></p> </div> Anybody who knows me knows I prefer American whiskey like bourbon and rye to barley whiskeys like Scotch and Irish. I do enjoy a dram of other styles from time to time, particularly from a dear gentleman named John Glaser, the whisky maker behind <a href="http://www.compassboxwhisky.com/home.html" target="_blank">Compass Box</a> brands.<br /> <br /> His rebel whiskeys paired with a rebel rye girl named <a href="http://www.ryegirlnyc.blogspot.com/" target="_blank">Abigail Gullo</a> recently turned up another cocktail to defy my "there ain't no such thing as a good Scotch cocktail" banter. As a fellow lady bartender, Ms. Gullo loves her American whiskey cocktails like me, but took on the challenge to make one I can find palatable. She combined the pungency of Scotch with the herbal Chartreuse and floral sweetness of her lavender syrup, bringing it all together with the brightness of lemon.<br /> <br /> As a nod to her French-Canadian roots, she named the drink in honor of friends attending law school at <a href="http://www.mcgill.ca/" target="_blank">McGill University</a> in Montreal.<br /> <br /> <i>Check out the recipe for the McGill Law Review Cocktail after the jump.</i> <p><a href="http://www.slashfood.com/2010/03/19/mcgill-law-review-cocktail-lenell-it-all/" rel="bookmark">Continue reading <em>McGill Law Review Cocktail - LeNell It All</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/mcgill-law-review-cocktail-lenell-it-all/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405839/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/mcgill-law-review-cocktail-lenell-it-all/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T15:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/X3gopwiVl1w/serious-eats-road-trip-farmstead-la-laiterie-hewtins-hot-dog-providence.html Thanks to Buick LaCrosse for underwiting the Serious Eats Road Trip and for loaning us a Buick LaCrosse. We drove from New York City to Boston and back, checking out some of the great food experiences along the way.buicklacrosse16.png 20100320prov-cheesesand.jpg Grilled cheese from Farmstead. [Photos: Ed Levine] Here's an equation I bet you've never seen in a math class: Buick LaCrosse + Providence at lunchtime = Serious Sandwiches. Let me explain. Alaina and I cruised out of Boston at around 11:30. Our plan: head to Providence for a mini sandwich tour. (That'd be a limited tour of Providence sandwiches—not a tour of Providence mini-sandwiches.) I've been hearing a lot about the sandwiches made and sold at the the food store-cum-cheese shop Farmstead, by husband and wife chef team Matt and Kate Jennings (owners of the highly regarded bistro La Laiterie). I figured that we would take our sandwiches and eat them in our roomy LaCrosse as we made our way to our second Providence sandwich shop, Hewtin's Mobile Hot Dog Truck, owned by another Providence based husband and wife team—Matthew and Kristin Gennuso of Chez Pascal. What better time to visit a food truck in New England than on a sunny day in mid-March, with wheels at your disposal? And since we'd left Carey behind in Boston, we rendezvoused with one of our terrific Serious Eats interns, Brown student Leah Douglas. Sounds like a pretty cool itinerary, doesn't it? Farmstead 20100320prov-cheese.jpg When we arrived at Farmstead, it turned out there was seating available at La Laiterie, so we were able to enjoy a leisurely lunch utilizing real tables and chairs. As is our wont, we ordered just about every sandwich on the menu. The highlights? 20100320prov-porkpulled.jpg A fine pulled pork sandwich with peppadew pepper relish and aged provolone was not exactly a North Carolina classic, but mighty tasty nonetheless. 20100320prov-cheesesand.jpg The cheesemonger's grilled cheese was in fact made in a sandwich press rather than grilled. I don't even know what cheeses were in it, but there was definitely something cheddar-y in there because the sandwich had that primordial cheddar ooze. Add in a helpful (if a little disorganized) staff that was eager to please and you end up with a fine lunch first course. Hewtin's Mobile Hot Dog Truck 20100320prov-truck.jpg Because we had wheels and we had motive, we drove a mere five minutes and ended up at the Hewlin's truck. Everyone had told me about the hot dogs and the sausages, which are the truck's promotional focal point—but in fact, it was three non-tube steak sandwiches that stole the show. 20100320prov-meatloaf.jpg The bacon-wrapped pork meatloaf sandwich ($7) had a spicy fig compote and coleslaw piled right on, elements both made in-house. Meatloaf sandwiches are a trend I heartily approve of. 20100320prov-egg.jpg The Zephry Farm Sunnyside Egg sandwich ($7) had a perfectly runny egg atop a pile of Blackbird Farm brisket hash, with cheese sauce and pepper relish. Does brisket hash belong in a breakfast sandwich? After this sandwich I'm inclined to say yes—this sucker was mighty tasty. 20100320prov-belly.jpg And a killer Pork Belly Sandwich ($7), with arugula, apple compote, and "Hannahbells Cheese" from the Shy Brothers Farm in Westport, Mass. The pork belly's crunchy exterior gave way to a good half-inch of creamy pork fat deliciousness. We got back on the road—seriously sated from our Providence sandwich mini-fest—and with the XM radio blasting, off we went. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Ed Levine) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/X3gopwiVl1w/serious-eats-road-trip-farmstead-la-laiterie-hewtins-hot-dog-providence.html Fri, 19 Mar 2010 20:00:00 -0000 <p><em>Thanks to <strong>Buick LaCrosse</strong> for underwiting the <strong><a href="http://www.seriouseats.com/buick-lacrosse-road-trip/">Serious Eats Road Trip</a></strong> and for loaning us a Buick LaCrosse. We drove from New York City to Boston and back, checking out some of the great food experiences along the way.<a href="http://r1.fmpub.net/?r=http%3A%2F%2Fwww.buick.com%2Fvehicles%2F2010%2Flacrosse%2Foverview.do%3Fcmp%3DBUI_LAC_Blogging_AWD&amp;k4=292&amp;k5={banner_id}"><img alt="buicklacrosse16.png" src="http://www.seriouseats.com/images/buicklacrosse16.png"></a></em></p> <p><img alt="20100320prov-cheesesand.jpg" src="http://www.seriouseats.com/images/20100320prov-cheesesand.jpg"></p> <p class="caption">Grilled cheese from Farmstead. [Photos: Ed Levine]</p> <p>Here's an equation I bet you've never seen in a math class:</p> <p><strong>Buick LaCrosse + Providence at lunchtime = Serious Sandwiches.</strong></p> <p>Let me explain. Alaina and I cruised out of Boston at around 11:30. <strong>Our plan:</strong> head to Providence for a mini sandwich tour. (That'd be a limited tour of Providence sandwiches—not a tour of Providence mini-sandwiches.) I've been hearing a lot about the sandwiches made and sold at the the food store-cum-cheese shop <strong><a href="http://www.farmsteadinc.com/">Farmstead</a></strong>, by husband and wife chef team Matt and Kate Jennings (owners of the highly regarded bistro <strong><a href="http://www.farmsteadinc.com/pages/lalaiterie">La Laiterie</a></strong>).</p> <p>I figured that we would take our sandwiches and eat them in our roomy LaCrosse as we made our way to our second Providence sandwich shop, <strong><a href="http://www.chez-pascal.com/HewtinsDogsMobile.htm">Hewtin's Mobile Hot Dog Truck</a></strong>, owned by another Providence based husband and wife team—Matthew and Kristin Gennuso of <a href="http://www.chez-pascal.com/">Chez Pascal</a>. What better time to visit a food truck in New England than on a sunny day in mid-March, with wheels at your disposal? And since we'd left <a href="http://www.seriouseats.com/user/profile/carey%20Jones">Carey</a> behind in Boston, we rendezvoused with one of our terrific Serious Eats interns, Brown student <a href="http://www.seriouseats.com/user/profile/Leah%20Douglas">Leah Douglas</a>.</p> <p><strong>Sounds like a pretty cool itinerary, doesn't it?</strong></p> <h4>Farmstead</h4> <p><img alt="20100320prov-cheese.jpg" src="http://www.seriouseats.com/images/20100320prov-cheese.jpg"></p> <p>When we arrived at Farmstead, it turned out there was seating available at La Laiterie, so we were able to enjoy a leisurely lunch utilizing real tables and chairs. As is our wont, we ordered just about every sandwich on the menu. The highlights?</p> <p><img alt="20100320prov-porkpulled.jpg" src="http://www.seriouseats.com/images/20100320prov-porkpulled.jpg"></p> <p>A fine <strong>pulled pork sandwich</strong> with peppadew pepper relish and aged provolone was not exactly a North Carolina classic, but mighty tasty nonetheless.</p> <p><img alt="20100320prov-cheesesand.jpg" src="http://www.seriouseats.com/images/20100320prov-cheesesand.jpg"></p> <p>The <strong>cheesemonger's grilled cheese</strong> was in fact made in a sandwich press rather than grilled. I don't even know what cheeses were in it, but there was definitely something cheddar-y in there because the sandwich had that primordial cheddar ooze. Add in a helpful (if a little disorganized) staff that was eager to please and you end up with a fine lunch first course.</p> <h4>Hewtin's Mobile Hot Dog Truck</h4> <p><img alt="20100320prov-truck.jpg" src="http://www.seriouseats.com/images/20100320prov-truck.jpg"></p> <p>Because we had wheels and we had motive, we drove a mere five minutes and ended up at the Hewlin's truck. Everyone had told me about the hot dogs and the sausages, which are the truck's promotional focal point—but in fact, it was three non-tube steak sandwiches that stole the show.</p> <p><img alt="20100320prov-meatloaf.jpg" src="http://www.seriouseats.com/images/20100320prov-meatloaf.jpg"></p> <p>The <strong>bacon-wrapped pork meatloaf</strong> sandwich ($7) had a spicy fig compote and coleslaw piled right on, elements both made in-house. Meatloaf sandwiches are a trend I heartily approve of.</p> <p><img alt="20100320prov-egg.jpg" src="http://www.seriouseats.com/images/20100320prov-egg.jpg"></p> <p>The <strong>Zephry Farm Sunnyside Egg</strong> sandwich ($7) had a perfectly runny egg atop a pile of Blackbird Farm brisket hash, with cheese sauce and pepper relish. Does brisket hash belong in a breakfast sandwich? After this sandwich I'm inclined to say yes—this sucker was mighty tasty.</p> <p><img alt="20100320prov-belly.jpg" src="http://www.seriouseats.com/images/20100320prov-belly.jpg"></p> <p>And a killer <strong>Pork Belly Sandwich</strong> ($7), with arugula, apple compote, and "<a href="http://shybrothersfarm.com/">Hannahbells Cheese</a>" from the <strong>Shy Brothers Farm</strong> in Westport, Mass. The pork belly's crunchy exterior gave way to a good half-inch of creamy pork fat deliciousness.</p> <p>We got back on the road—seriously sated from our Providence sandwich mini-fest—and with the XM radio blasting, off we went.</p> <p><a href="http://feedads.g.doubleclick.net/~a/cQTBUGISVjALTWzmob-OWRCWDGU/0/da"><img src="http://feedads.g.doubleclick.net/~a/cQTBUGISVjALTWzmob-OWRCWDGU/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/cQTBUGISVjALTWzmob-OWRCWDGU/1/da"><img src="http://feedads.g.doubleclick.net/~a/cQTBUGISVjALTWzmob-OWRCWDGU/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=X3gopwiVl1w:UP76oIDB6Kg:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=X3gopwiVl1w:UP76oIDB6Kg:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=X3gopwiVl1w:UP76oIDB6Kg:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/X3gopwiVl1w"> 2010-03-19T20:00:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/_MW6NJyvs9g/lwt-20100319.html There's so much going on in Talk week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. 20100319-dirtydishes.jpg [Photograph: ©iStockPhoto/tap10] Therapeutic Tedium... or Hateful Kitchen Tasks I Strangely Enjoy "I am another who loves dishes for the zone out time.. but only when I feel in need of zone out time. Peeling potatoes is another big one for me, and chopping vegetables, because they both require concentration, but not so much you can't zone out a bit." —GegeMac Easter Candy! "Cadbury Mini Eggs. Already plowed through one whole bag of 'em. I couldn't contain my excitement when I spotted them in the store. I used to like Cadbury Creme Eggs but I don't care much for them anymore. I swear they made them smaller a few years ago and totally threw off the creme-to-chocolate ratio." —keybe Why Are Professional Cooks and Bakers So Poorly Paid? "...I think of the restaurant industry and its chefs as analogous to the music industry and its musicians. A musician can attend Julliard and study theory and composition, have access to all kinds of instruments and brilliant minds in the industry. And not every graduate will become Itzak Perlman or Yoyo Ma or Phillip Glass. On the otherhand, I can enjoy Bach's Cello Suite #1 without knowing the first thing about suites and minuets or key signatures or form. And I can play the prelude to the 1st suite, but no one is going to ask me to play a solo in front of any audience. And somewhere there are thousands of musicians making a great to decent living and elsewhere thousands of musicians are living one gig to the next. Some are truly talented and passionate, others are hacks. A few, lucky or smart, will rise to super-stardom. Of those lucky few, some will be flashes in the pan (so to speak) and others will become icons." —wookie Tamales "Find a Mexican butcher shop and ask the person behind the counter for manteca de cerdo (lard of pig), they will point you towards the green and white box on a shelf. Politely say “no, fresca, por favor”. This will get you the fresh roasted pork lard they make on the premises. You’ll get a pound or so of warm brown goo, in a plastic bag, that makes the BEST Tamales you have ever had. The recipe and method I use come from Rick Bayless’ book, “Mexico, One Plate at a Time”. My wife took some of the tamales I had made to a party where she was the only non native Spanish speaker and they were the hit of the feast, especially when word went out, her very anglo middle aged husband had made them." —NWcajun What Are Your Morning Coffee Gripes? "Weak 'breakfast blend' that tastes like someone brewed REAL coffee, poured it out, and made this pot from the wet,used grounds. See also: hospitals, churches, lousy diners... Second gripe: no Dunkin Donuts within driving distance! I love the Vietnamese iced coffee out here, but haven't found dependably good hot coffee." —lyricanji My Life is Serious Eats (MLISE) "I feel like I just stepped into the best support group ever." —_greenbean How to Feed a Political Vegan "Eat Wild is a great website. It's also worthwhile to check out farmers markets, where you can actually meet the farmer and ask any questions you want (including 'can I come visit?'). It's more affordable to buy by the whole or half animal, in which case they will get a lot more variety and minimize waste (i.e. you'll get soup bones with beef to make stock from)." —MoEats Green Food for St. Patty's Day: What is the Appeal? "I like the idea of serving green foods, in their natural state. Artificially colored green: yuk." —CJ McD Latest Convenience Items in NY Times "...The idea of getting people 'cooking' at home can potentially lead to more people gaining confidence and an interest in Cooking at home, and if you can make it just a little easier and a little less intimidating, that is probably going to be mostly a good thing. There's even a benefit to younger kids, in that it makes them feel like, 'Gee, this isn't that hard!' But what I do find more than a little disturbing is the idea that it's worthwhile to eliminate a few button-strokes in the name of chicken nuggets, frozen pizza and hot pockets. How much better is it to press 'pizza' and 'start' vs. read the box, punch in three numbers, and hit 'start'?..." —RouxTheDay Foodie Bummer. Help! "My big thing when I started to eat to save my life, was BIG flavor. Lots of herbs and spices, scallions, citrus and sauces made with chopped herbs, garlic, lemon juice and zest and a touch of olive oil (my take on chimichuri). This truned out to be so good I could eat it on cardboard and enjoy the heck out of it. Garlic, garlic, garlic. Cilantro, basil, dill, the list goes on and on. Once you start thinking about it you can put these herb mixes on or chicken or beans or whatever and it's good. For me, at least." —zilli School Lunches "...When my family moved to France, we realized that you can't bring a packed lunch to school (to the utter incomprehension of my mother)but you could go home for the full duration of the hour-long lunch-break if you liked, or eat at the 'cantine' which served bread, a starter, main course of meat and vegetables/starch, a cheese or yogurt and a dessert, no milk, just a water-pot for the table. Also we sat at actual tables, and had real plates, silverware and glasses and sometimes were served family-style, one dish per table. In one school you had to bring a cloth napkin with you that you would leave and take home with you on Friday to be washed. The food was real food, still cafeteria food, but actual, freshly-cooked food and so I ate at school almost every day...." —moonlyt Your 'Poor Era' Eats "As the daughter of a depression era mom, we wasted NOTHING. Poor eats were: polenta, eggs in purgatory, pasta in every incarnation imaginable, lentil soup with cut up Hebrew National hot dogs, lots of frito misto (fried mixed veggies). As for me, in lean times (like when I was in my 20's) I'd go to Lamston's instead of Woolworth's because Lamston's had Ramen noodles 5/$1 instead of 4/$1 like Woolworth. Of course, lots of soups and stews came into play but here's the thing—even after I was able to afford better food, I still craved the 'peasant' food and opted for it many times over something shee shee. If you wait long enough, everything seemingly 'poverty induced' will somehow become gentrified—and 10x more expensive than it was when you were poor. Example: short ribs." —therealchiffonade Followup: What Kind of Pepper Is This? @rasellers0: Did you ever figure it out? If so, what kind was it? ——AK [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/_MW6NJyvs9g/lwt-20100319.html Fri, 19 Mar 2010 19:30:00 -0000 <p><small>There's so much going on in <a href="http://www.seriouseats.com/talk">Talk</a> week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week.</small></p> <p><img alt="20100319-dirtydishes.jpg" src="http://www.seriouseats.com/images/20100319-dirtydishes.jpg"></p> <p class="caption">[<a href="http://www.istockphoto.com/stock-photo-9984960-pots-and-pans.php" class="istock">Photograph: ©iStockPhoto/tap10</a>]</p> <h4><a href="http://www.seriouseats.com/talk/2010/03/therapeutic-tedium-or-hateful-kitchen-tasks-i-strangely.html">Therapeutic Tedium... or Hateful Kitchen Tasks I Strangely Enjoy</a></h4> <p>"I am another who loves dishes for the zone out time.. but only when I feel in need of zone out time. Peeling potatoes is another big one for me, and chopping vegetables, because they both require concentration, but not so much you can't zone out a bit." <em>—<a href="http://www.seriouseats.com/talk/2010/03/therapeutic-tedium-or-hateful-kitchen-tasks-i-strangely.html#467746">GegeMac</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/easter-candy.html">Easter Candy!</a></h4> <p>"Cadbury Mini Eggs. Already plowed through one whole bag of 'em. I couldn't contain my excitement when I spotted them in the store. I used to like Cadbury Creme Eggs but I don't care much for them anymore. I swear they made them smaller a few years ago and totally threw off the creme-to-chocolate ratio." <em>—<a href="http://www.seriouseats.com/talk/2010/03/easter-candy.html#469910">keybe</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/why-are-professional-cooks-and-bakers-so-poorly-paid.html">Why Are Professional Cooks and Bakers So Poorly Paid?</a></h4> <p>"...I think of the restaurant industry and its chefs as analogous to the music industry and its musicians. A musician can attend Julliard and study theory and composition, have access to all kinds of instruments and brilliant minds in the industry. And not every graduate will become Itzak Perlman or Yoyo Ma or Phillip Glass. On the otherhand, I can enjoy Bach's Cello Suite #1 without knowing the first thing about suites and minuets or key signatures or form. And I can play the prelude to the 1st suite, but no one is going to ask me to play a solo in front of any audience. And somewhere there are thousands of musicians making a great to decent living and elsewhere thousands of musicians are living one gig to the next. Some are truly talented and passionate, others are hacks. A few, lucky or smart, will rise to super-stardom. Of those lucky few, some will be flashes in the pan (so to speak) and others will become icons." <em>—<a href="http://www.seriouseats.com/talk/2010/03/why-are-professional-cooks-and-bakers-so-poorly-paid.html#470710">wookie</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/tamales.html">Tamales</a></h4> <p>"Find a Mexican butcher shop and ask the person behind the counter for manteca de cerdo (lard of pig), they will point you towards the green and white box on a shelf. Politely say “no, fresca, por favor”. This will get you the fresh roasted pork lard they make on the premises. You’ll get a pound or so of warm brown goo, in a plastic bag, that makes the BEST Tamales you have ever had. The recipe and method I use come from Rick Bayless’ book, “Mexico, One Plate at a Time”. My wife took some of the tamales I had made to a party where she was the only non native Spanish speaker and they were the hit of the feast, especially when word went out, her very anglo middle aged husband had made them." <em>—<a href="http://www.seriouseats.com/talk/2010/03/tamales.html#468118">NWcajun</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/what-are-your-morning-coffee-gripes.html">What Are Your Morning Coffee Gripes?</a></h4> <p><object width="500" height="405"><param name="movie" value="http://www.youtube-nocookie.com/v/kovsZZw0LwU&amp;hl=en_US&amp;fs=1&amp;rel=0&amp;color1=0xe1600f&amp;color2=0xfebd01&amp;border=1" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <embed allowscriptaccess="always" allowfullscreen="true" width="500" height="405" /></object></p> <p>"Weak 'breakfast blend' that tastes like someone brewed REAL coffee, poured it out, and made this pot from the wet,used grounds. See also: hospitals, churches, lousy diners... Second gripe: no Dunkin Donuts within driving distance! I love the Vietnamese iced coffee out here, but haven't found dependably good hot coffee." <em>—<a href="http://www.seriouseats.com/talk/2010/03/what-are-your-morning-coffee-gripes.html#468148">lyricanji</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/my-life-is-serious-eats-mlise.html">My Life is Serious Eats (MLISE)</a></h4> <p>"I feel like I just stepped into the best support group ever." <em>—<a href="http://www.seriouseats.com/talk/2010/03/my-life-is-serious-eats-mlise.html#471087">_greenbean</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/how-to-feed-a-political-vegan.html">How to Feed a Political Vegan</a></h4> <p>"<a href="http://www.eatwild.com/index.html">Eat Wild</a> is a great website. It's also worthwhile to check out farmers markets, where you can actually meet the farmer and ask any questions you want (including 'can I come visit?'). It's more affordable to buy by the whole or half animal, in which case they will get a lot more variety and minimize waste (i.e. you'll get soup bones with beef to make stock from)." <em>—<a href="http://www.seriouseats.com/talk/2010/03/how-to-feed-a-political-vegan.html#468336">MoEats</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/green-food-for-st-pattys-day---what-is-the-appeal.html">Green Food for St. Patty's Day: What is the Appeal?</a></h4> <p>"I like the idea of serving green foods, in their natural state. Artificially colored green: yuk." <em>—<a href="http://www.seriouseats.com/talk/2010/03/green-food-for-st-pattys-day---what-is-the-appeal.html#469809">CJ McD</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/latest-convenience-items-in-ny-times.html">Latest Convenience Items in NY Times</a></h4> <p><object width="500" height="405"><param name="movie" value="http://www.youtube-nocookie.com/v/1y2uZu6EEXw&amp;hl=en_US&amp;fs=1&amp;rel=0&amp;color1=0xe1600f&amp;color2=0xfebd01&amp;border=1" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <embed allowscriptaccess="always" allowfullscreen="true" width="500" height="405" /></object></p> <p>"...The idea of getting people 'cooking' at home can potentially lead to more people gaining confidence and an interest in Cooking at home, and if you can make it just a little easier and a little less intimidating, that is probably going to be mostly a good thing. There's even a benefit to younger kids, in that it makes them feel like, 'Gee, this isn't that hard!'</p> <p>But what I do find more than a little disturbing is the idea that it's worthwhile to eliminate a few button-strokes in the name of chicken nuggets, frozen pizza and hot pockets. How much better is it to press 'pizza' and 'start' vs. read the box, punch in three numbers, and hit 'start'?..." <em>—<a href="http://www.seriouseats.com/talk/2010/03/latest-convenience-items-in-ny-times.html#470900">RouxTheDay</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/foodie-bummer-help.html">Foodie Bummer. Help!</a></h4> <p>"My big thing when I started to eat to save my life, was BIG flavor. Lots of herbs and spices, scallions, citrus and sauces made with chopped herbs, garlic, lemon juice and zest and a touch of olive oil (my take on chimichuri). This truned out to be so good I could eat it on cardboard and enjoy the heck out of it. Garlic, garlic, garlic. Cilantro, basil, dill, the list goes on and on. Once you start thinking about it you can put these herb mixes on or chicken or beans or whatever and it's good. For me, at least." <em>—<a href="http://www.seriouseats.com/talk/2010/03/foodie-bummer-help.html#471048">zilli</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/school-lunches.html">School Lunches</a></h4> <p>"...When my family moved to France, we realized that you can't bring a packed lunch to school (to the utter incomprehension of my mother)but you could go home for the full duration of the hour-long lunch-break if you liked, or eat at the 'cantine' which served bread, a starter, main course of meat and vegetables/starch, a cheese or yogurt and a dessert, no milk, just a water-pot for the table. Also we sat at actual tables, and had real plates, silverware and glasses and sometimes were served family-style, one dish per table. In one school you had to bring a cloth napkin with you that you would leave and take home with you on Friday to be washed. The food was real food, still cafeteria food, but actual, freshly-cooked food and so I ate at school almost every day...." <em>—<a href="http://www.seriouseats.com/talk/2010/03/school-lunches.html#471058">moonlyt</a></em></p> <h4><a href="http://www.seriouseats.com/talk/2010/03/your-poor-era-eats.html">Your 'Poor Era' Eats</a></h4> <p>"As the daughter of a depression era mom, we wasted NOTHING. Poor eats were: polenta, eggs in purgatory, pasta in every incarnation imaginable, lentil soup with cut up Hebrew National hot dogs, lots of frito misto (fried mixed veggies).</p> <p>As for me, in lean times (like when I was in my 20's) I'd go to Lamston's instead of Woolworth's because Lamston's had Ramen noodles 5/$1 instead of 4/$1 like Woolworth. Of course, lots of soups and stews came into play but here's the thing—even after I was able to afford better food, I still craved the 'peasant' food and opted for it many times over something shee shee.</p> <p>If you wait long enough, everything seemingly 'poverty induced' will somehow become gentrified—and 10x more expensive than it was when you were poor. Example: short ribs." <em>—<a href="http://www.seriouseats.com/talk/2010/03/your-poor-era-eats.html#471894">therealchiffonade</a></em></p> <h4><em><a href="http://www.seriouseats.com/talk/2010/03/what-kind-of-pepper-is-this.html">Followup: What Kind of Pepper Is This?</a></em></h4> <p><em>@rasellers0: Did you ever figure it out? If so, what kind was it? —<a href="http://www.seriouseats.com/user/profile/Adam+Kuban">—AK</a></em></p> <p><a href="http://feedads.g.doubleclick.net/~a/DosOM-uB1f1jXGlH6C9G7ihTOQ0/0/da"><img src="http://feedads.g.doubleclick.net/~a/DosOM-uB1f1jXGlH6C9G7ihTOQ0/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/DosOM-uB1f1jXGlH6C9G7ihTOQ0/1/da"><img src="http://feedads.g.doubleclick.net/~a/DosOM-uB1f1jXGlH6C9G7ihTOQ0/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=_MW6NJyvs9g:2DmiK6dmjp4:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=_MW6NJyvs9g:2DmiK6dmjp4:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=_MW6NJyvs9g:2DmiK6dmjp4:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/_MW6NJyvs9g"> 2010-03-19T19:30:00Z http://www.slashfood.com/2010/03/19/top-chef-season-7-to-shoot-in-d-c/ Filed under: Television/Film Photo Illustration: Getty Images / Bravo We're already dreaming of the challenges: Whip up some hors d'oeuvres for 100 drunken lobbyists. Design a five-course menu inspired by and served at the Watergate Hotel ("Deep Throat" ceviche, anyone?). Team up to make an entree using only cherry blossoms. That's right -- in what has to be one of the worst-kept secrets in a city full of them, all signs point to the nation's capital as the shooting location for the seventh season of Bravo's Top Chef. Continue reading 'Top Chef' Season 7 to Shoot in D.C. Permalink | Email this | Comments nobody@example.com (Michael Thomas Hastings) bravo tv BravoTv padma lakshmi Tom Colicchio top chef Top Chef DC TopChef TopChefDc http://www.slashfood.com/2010/03/19/top-chef-season-7-to-shoot-in-d-c/ Fri, 19 Mar 2010 14:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/television-film/" rel="tag">Television/Film</a></p> <div class="photo"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/top-chef.jpg"><span>Photo Illustration: Getty Images / Bravo</span></p> </div> We're already dreaming of the challenges: Whip up some hors d'oeuvres for 100 drunken lobbyists. Design a five-course menu inspired by and served at the <a target="_blank" href="http://www.thewatergatehotel.com/">Watergate Hotel</a> ("Deep Throat" ceviche, anyone?). Team up to make an entree using only cherry blossoms.<br /> <br /> That's right -- in what has to be one of the worst-kept secrets in a city full of them, all signs point to the nation's capital as the shooting location for the seventh season of Bravo's <a target="_blank" href="http://www.bravotv.com/top-chef"><i>Top Chef</i></a>. <p><a href="http://www.slashfood.com/2010/03/19/top-chef-season-7-to-shoot-in-d-c/" rel="bookmark">Continue reading <em>'Top Chef' Season 7 to Shoot in D.C.</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/top-chef-season-7-to-shoot-in-d-c/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19406194/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/top-chef-season-7-to-shoot-in-d-c/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T14:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/BrUf1pbe6m8/what-wines-to-pair-with-fish-seafood.html 20100319-wineseafood2.jpg ©iStockphoto.com/Fenykepez The March issue of Food Arts magazine arrived in my mailbox last week. It's a publication intended "for the trade," so I always find it especially interesting to see what chefs (or in this case, sommeliers) are saying to their peers. This month, an article called "Catches & Matches" addresses the rules for pairing wine and seafood. Or should I say, rule. Singular. According to the article, only one rule applies: when it comes to wine pairing, it isn't the fish that matters, it's the preparation of the fish. Here are a few other highlights from the article. * Whimsical guideline: "White wine with white seafood, pink wine with pink seafood, and red wine with red seafood." * David LeFeve, executive chef at Water Grill in Los Angeles says, "Look at the wines produced in great seafood areas—like the roses of Marseille, the wines of Portugal, Spain, Southern Italy. That's what goes with seafood." * Rajat Parr, wine director for the Michael Mina restaurant group, created a wine list for the Las Vegas-based American Fish around four categories of cooking: salt-baked, wood-grilled and -smoked, cast-iron griddled, and poached in ocean water. The hardest part: pairing with the fish cooked in ocean water. He leans away from oaked/buttery wines, and toward lighter, crisper wines with more mineral and citrus, "which equalizes the minerality the ocean water brings to the fish." * Parr also analyzes fish for three elements: with or without skin; oily or not oily; and intense or mild fish flavor. "Skin in particular changes the wine match," he says. "If there's skin, the wine has to be intense." He always opts for red wine with skin-on fish: "White wine will fade if there's skin." Do you have any rules for wine pairings? About the author: Kara Newman has written about wine and spirits for such publications as Wine Enthusiast and Sommelier Journal magazines, and is the author of Spice & Ice, which explores 60 tongue-tingling cocktails. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Kara Newman) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/BrUf1pbe6m8/what-wines-to-pair-with-fish-seafood.html Fri, 19 Mar 2010 18:50:00 -0000 <p><img alt="20100319-wineseafood2.jpg" src="http://www.seriouseats.com/images/20100319-wineseafood2.jpg"></p> <p class="caption"><a href="http://www.istockphoto.com/stock-photo-5357722-wine-and-sea-food.php" class="istock">©iStockphoto.com/Fenykepez</a></p> <p>The March issue of <em><a href="http://www.foodarts.com/Foodarts/Home/">Food Arts magazine</a></em> arrived in my mailbox last week. It's a publication intended "for the trade," so I always find it especially interesting to see what chefs (or in this case, sommeliers) are saying to their peers. This month, an article called "Catches &amp; Matches" addresses <strong>the rules for pairing wine and seafood.</strong></p> <p>Or should I say, <strong><em>rule.</em></strong> Singular.</p> <p>According to the article, only one rule applies: <strong>when it comes to wine pairing, it isn't the fish that matters, it's the preparation of the fish.</strong> Here are a few other highlights from the article.</p> <ul> <li><strong>Whimsical guideline:</strong> "White wine with white seafood, pink wine with pink seafood, and red wine with red seafood."</li> <li><strong>David LeFeve</strong>, executive chef at <a href="http://www.watergrill.com/">Water Grill</a> in Los Angeles says, "Look at the wines produced in great seafood areas—like the roses of Marseille, the wines of Portugal, Spain, Southern Italy. That's what goes with seafood."</li> <li><strong>Rajat Parr</strong>, wine director for the <a href="http://www.michaelmina.net/">Michael Mina restaurant group,</a> created a wine list for the Las Vegas-based <strong><a href="http://www.michaelmina.net/americanfish/">American Fish</a></strong> around four categories of cooking: salt-baked, wood-grilled and -smoked, cast-iron griddled, and poached in ocean water. <strong>The hardest part: pairing with the fish cooked in ocean water.</strong> He leans away from oaked/buttery wines, and toward lighter, crisper wines with more mineral and citrus, "which equalizes the minerality the ocean water brings to the fish."</li> <li><strong>Parr also analyzes fish for three elements:</strong> with or without skin; oily or not oily; and intense or mild fish flavor. "Skin in particular changes the wine match," he says. "If there's skin, the wine has to be intense." He always opts for red wine with skin-on fish: "White wine will fade if there's skin."</li> </ul> <p><strong>Do you have any rules for wine pairings?</strong></p> <p><small><strong>About the author:</strong> Kara Newman has written about wine and spirits for such publications as <em>Wine Enthusiast</em> and <em>Sommelier Journal</em> magazines, and is the author of <em><a href="http://www.amazon.com/dp/081186667X/?tag=serieats-20">Spice &amp; Ice</a>,</em> which explores 60 tongue-tingling cocktails.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/t-_OPu2f1ytZ43hmXUGyo_t1gDo/0/da"><img src="http://feedads.g.doubleclick.net/~a/t-_OPu2f1ytZ43hmXUGyo_t1gDo/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/t-_OPu2f1ytZ43hmXUGyo_t1gDo/1/da"><img src="http://feedads.g.doubleclick.net/~a/t-_OPu2f1ytZ43hmXUGyo_t1gDo/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=BrUf1pbe6m8:o2VQPcRUhhE:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=BrUf1pbe6m8:o2VQPcRUhhE:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=BrUf1pbe6m8:o2VQPcRUhhE:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/BrUf1pbe6m8"> 2010-03-19T18:50:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YNPyHeyg0fM/video-bacon-marmalade.html From Serious Eats: New York 20100319-bacon-marm.jpg Ross Hutchison makes Bacon Marmalade out of his apartment kitchen in Brooklyn's Greenpoint neighborhood. Bacon Marmalade?!? Yes. It was born of a cooking mistake. Hutchison burned some bacon and wanted to salvage it. He added sugar and vinegar to it, blended it, and voilà! After the jump, Food Curated's Liza De Guia captures Hutchison's story and process. Bacon Marmalade, from 'Food Curated' To get a jar of your own, visit baconmarmalade.com or, if you're local to NYC, head to The Greenpoint Food Market or the Brooklyn Lyceum Market. It's $9 for a 4-ounce jar. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YNPyHeyg0fM/video-bacon-marmalade.html Fri, 19 Mar 2010 18:45:00 -0000 <p><a href="http://newyork.seriouseats.com/">From Serious Eats: New York</a></p> <p><img alt="20100319-bacon-marm.jpg" src="http://newyork.seriouseats.com/images/20100319-bacon-marm.jpg"></p> <p>Ross Hutchison makes <strong><a href="http://www.baconmarmalade.com/">Bacon Marmalade</a></strong> out of his apartment kitchen in Brooklyn's Greenpoint neighborhood.</p> <p><strong>Bacon Marmalade?!?</strong> Yes. It was born of a cooking mistake. Hutchison burned some bacon and wanted to salvage it. He added sugar and vinegar to it, blended it, and <em>voilà!</em> <span class="hideme">After the jump,</span> <em><a href="http://foodcurated.com/2010/03/bacon-marmalade-bacony-goodness-by-mistake/">Food Curated's Liza De Guia captures Hutchison's story and process.</a></em></p> <h4>Bacon Marmalade, from 'Food Curated'</h4> <div class="videoEmbed"><object width="500" height="375"><param name="allowfullscreen" value="true" /> <param name="allowscriptaccess" value="always" /> <param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=10288807&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=00adef&amp;fullscreen=1" /> <embed allowfullscreen="true" allowscriptaccess="always" width="500" height="375" /></object></div> <p>To get a jar of your own, visit <a href="http://www.baconmarmalade.com/">baconmarmalade.com</a> or, if you're local to NYC, head to <a href="http://greenpointfoodmarket.wordpress.com/">The Greenpoint Food Market</a> or the <a href="http://www.bkcraftcentral.com/">Brooklyn Lyceum Market</a>. It's $9 for a 4-ounce jar.</p> <p><a href="http://feedads.g.doubleclick.net/~a/lvgcWFjr_aSwMX_-NNfYSt6c6Qk/0/da"><img src="http://feedads.g.doubleclick.net/~a/lvgcWFjr_aSwMX_-NNfYSt6c6Qk/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/lvgcWFjr_aSwMX_-NNfYSt6c6Qk/1/da"><img src="http://feedads.g.doubleclick.net/~a/lvgcWFjr_aSwMX_-NNfYSt6c6Qk/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=YNPyHeyg0fM:QKtNlHx6ZP0:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=YNPyHeyg0fM:QKtNlHx6ZP0:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=YNPyHeyg0fM:QKtNlHx6ZP0:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/YNPyHeyg0fM"> 2010-03-19T18:45:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/vfxzTlGelJY/celebrate-macaron-day-with-free-macarons-around-the-city-new-york-march-20.html From Serious Eats: New York 20100318-macaronday2010.jpg Macarons from La Maison du Chocolat. [Photograph: Robyn Lee] In 2005, renowned pastry chef Pierre Hermé and other members of the prestigious Association Relais Desserts started Jour du Macaron (Macaron Day), a yearly holiday on March 20 where bakeries would give away free macarons and raise money for Federation des Maladies Orphelines. For the first time, macaron lovers in New York City can celebrate too. This Saturday, March 20, marks the first annual Macaron Day NYC during which 13 shops (17 if you count multiple locations) are offering a free macaron per customer (tell the shop that you're there for Macaron Day), and a portion of the day's macarons sales will be donated to City Harvest. For more information, visit macarondaynyc.com. I made a map of all the locations, along with a suggested public transportation route in case you want to visit all the shops in one day. Macaron Map View Macaron Day 2010 in a larger map Macaron Route I initially planned this route under the most optimal conditions—that is, not incorporating MTA service advisories. But if you've ever taken the subway on a weekend, you'll know that there are tons of changes, and this Saturday is no different. I noted some of those advisories in the route, but you should double check on Saturday. Note that leisurely walks could take the place of some of these subway rides, so take advantage of the good weather (while burning some calories)! * Start: Almondine in Dumbo * F from York St to Essex St-Delancey → DessertTruck Works * F from Essex St-Delancey to 34th St-Herald Square [MTA Service Change], switch to downtown train to 23rd St → LA Burdick * Walk → Madeleine Patisserie * 1 from 23rd St to 34th St-Penn Station → Macaron Cafe * B D from 34th St-Herald Square to 59th St-Columbus Circle → Bouchon * 1 from 59th St-Columbus Circle to Times Square [MTA Service Change], switch to uptown train to 103rd St → Silver Moon * 1 from 103rd St to 86th St → Georgia's Cafe and Bakery * Walk to 81st St/Amsterdam, take M79 to 79th St/Madison Ave → La Maison du Chocolat * Walk → Butterfield Market * 6 at 77th St to 66th St → FC Chocolate Bar * Walk → Mad Mac (Bernardaud) * R from Lexington Ave-59th St to 65th St, walk → Cannelle Participating Shops Almondine Bakery 85 Water Street, Dumbo 718-797-5026 442 9th Street, Park Slope 718-832-4607 Bouchon Bakery 10 Columbus Circle, 3rd Floor 212-823-9364 Butterfield Market 1114 Lexington Avenue 212-288-7800 Cannelle Patisserie 75-59 31st Avenue, East Elmhurst 718-565-6200 DessertTruck Works 6 Clinton Street FC Chocolate Bar 714 Madison Avenue, 4th floor 212-759-1600 Georgia's Cafe & Bakery 2418 Broadway 212-362-2000 L.A. Burdick Chocolate 5 East 20th Street 212-796-0143 La Maison du Chocolat 1018 Madison Avenue 63 Wall Street 30 Rockefeller Center Empire State Center Lobby 212-744-7117 Macaron Café 161 West 36th Street 212-564-3525 Madeleine Patisserie 132 West 23rd Street 212-243-2757 Mad-Mac at Bernardaud 499 Park Avenue at 59th Street 973-225-0930 Silver Moon Bakery 2740 Broadway 212-866-4717 [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/vfxzTlGelJY/celebrate-macaron-day-with-free-macarons-around-the-city-new-york-march-20.html Fri, 19 Mar 2010 18:15:00 -0000 <p><a href="http://newyork.seriouseats.com/">From Serious Eats: New York</a></p> <p><img alt="20100318-macaronday2010.jpg" src="http://newyork.seriouseats.com/images/20100318-macaronday2010.jpg"></p> <p class="caption">Macarons from La Maison du Chocolat. [<a href="http://www.flickr.com/photos/roboppy/2365856166/" class="istock">Photograph: Robyn Lee</a>]</p> <p>In 2005, renowned pastry chef <a href="http://www.pierreherme.com">Pierre Hermé</a> and other members of the prestigious <a href="http://www.relais-desserts.net/">Association Relais Desserts</a> started <a href="http://jourdumacaron.com">Jour du Macaron</a> (Macaron Day), a yearly holiday on March 20 where bakeries would give away free macarons and raise money for <a href="http://www.maladies-orphelines.fr/">Federation des Maladies Orphelines</a>.</p> <p>For the first time, macaron lovers in New York City can celebrate too. This Saturday, March 20, marks the first annual <strong><a href="http://macarondaynyc.com/">Macaron Day NYC</a></strong> during which 13 shops (17 if you count multiple locations) are offering a free macaron per customer (tell the shop that you're there for Macaron Day), and a portion of the day's macarons sales will be donated to <a href="http://www.cityharvest.org/">City Harvest</a>. For more information, visit <a href="http://macarondaynyc.com">macarondaynyc.com</a>.</p> <p>I made a map of all the locations, along with a suggested public transportation route in case you want to visit all the shops in one day.</p> <h4>Macaron Map</h4> <p><iframe width="500" height="400" frameborder="0" scrolling="no" marginheight="0" marginwidth="0"></iframe><br /> <small>View <a href="http://maps.google.com/maps/ms?ie=UTF8&amp;msa=0&amp;msid=107729326123118422129.000481f20cd453a880b1c&amp;ll=40.742575,-73.953094&amp;spn=0.208095,0.343323&amp;z=11&amp;source=embed">Macaron Day 2010</a> in a larger map</small></p> <h4>Macaron Route</h4> <p>I initially planned this route under the most optimal conditions—that is, not incorporating MTA service advisories. But if you've ever taken the subway on a weekend, you'll know that there are tons of changes, and <a href="http://travel.mtanyct.info/serviceadvisory/routeStatusResult.aspx?tag=ALL&amp;date=3/20/2010&amp;time=&amp;method=getstatus">this Saturday is no different</a>. I noted some of those advisories in the route, but you should double check on Saturday. Note that leisurely walks could take the place of some of these subway rides, so take advantage of the good weather (while burning some calories)!</p> <ul> <li>Start: <strong>Almondine</strong> in Dumbo</li> <li><img alt="F" src="http://newyork.seriouseats.com/images/subway-f.gif"> from York St to Essex St-Delancey → <strong>DessertTruck Works</strong></li> <li><img alt="F" src="http://newyork.seriouseats.com/images/subway-f.gif"> from Essex St-Delancey to 34th St-Herald Square [<a href="http://travel.mtanyct.info/serviceadvisory/routeStatusResult.aspx?tag=F&amp;date=3/20/2010&amp;time=&amp;method=getstatus">MTA Service Change</a>], switch to downtown train to 23rd St → <strong>LA Burdick</strong></li> <li>Walk → <strong>Madeleine Patisserie</strong></li> <li><img alt="1" src="http://newyork.seriouseats.com/images/subway-1.gif"> from 23rd St to 34th St-Penn Station → <strong>Macaron Cafe</strong></li> <li><img alt="B" src="http://newyork.seriouseats.com/images/subway-b.gif"> <img alt="D" src="http://newyork.seriouseats.com/images/subway-d.gif"> from 34th St-Herald Square to 59th St-Columbus Circle → <strong>Bouchon</strong></li> <li><img alt="1" src="http://newyork.seriouseats.com/images/subway-1.gif"> from 59th St-Columbus Circle to Times Square [<a href="http://travel.mtanyct.info/serviceadvisory/routeStatusResult.aspx?tag=1&amp;date=3/20/2010&amp;time=&amp;method=getstatus">MTA Service Change</a>], switch to uptown train to 103rd St → <strong>Silver Moon</strong></li> <li><img alt="1" src="http://newyork.seriouseats.com/images/subway-1.gif"> from 103rd St to 86th St → <strong>Georgia's Cafe and Bakery</strong></li> <li>Walk to 81st St/Amsterdam, take M79 to 79th St/Madison Ave → <strong>La Maison du Chocolat</strong></li> <li>Walk → <strong>Butterfield Market</strong></li> <li><img alt="6" src="http://newyork.seriouseats.com/images/subway-6.gif"> at 77th St to 66th St → <strong>FC Chocolate Bar</strong></li> <li>Walk → <strong>Mad Mac</strong> (Bernardaud)</li> <li><img alt="R" src="http://newyork.seriouseats.com/images/subway-r.gif"> from Lexington Ave-59th St to 65th St, walk → <strong>Cannelle</strong></li> </ul> <h4>Participating Shops</h4> <p><a href="http://www.almondinebakery.com">Almondine Bakery</a><br /> 85 Water Street, Dumbo<br /> 718-797-5026<br /> 442 9th Street, Park Slope<br /> 718-832-4607</p> <p><a href="http://www.bouchonbakery.com">Bouchon Bakery</a><br /> 10 Columbus Circle, 3rd Floor<br /> 212-823-9364</p> <p><a href="http://www.www.butterfieldmarket.com">Butterfield Market</a><br /> 1114 Lexington Avenue<br /> 212-288-7800</p> <p><a href="http://www.cannellepatisserie.com">Cannelle Patisserie</a><br /> 75-59 31st Avenue, East Elmhurst<br /> 718-565-6200</p> <p><a href="http://www.dt-works.net">DessertTruck Works</a><br /> 6 Clinton Street</p> <p><a href="http://www.fcchocolatebar.com">FC Chocolate Bar</a><br /> 714 Madison Avenue, 4th floor<br /> 212-759-1600</p> <p><a href="http://www.georgiascafeandbakery.com">Georgia's Cafe &amp; Bakery</a><br /> 2418 Broadway<br /> 212-362-2000</p> <p><a href="http://www.burdickchocolate.com">L.A. Burdick Chocolate</a><br /> 5 East 20th Street<br /> 212-796-0143</p> <p><a href="http://www.lamaisonduchocolat.com">La Maison du Chocolat</a><br /> 1018 Madison Avenue<br /> 63 Wall Street<br /> 30 Rockefeller Center<br /> Empire State Center Lobby<br /> 212-744-7117</p> <p><a href="http:///www.macaroncafe.com">Macaron Café</a><br /> 161 West 36th Street<br /> 212-564-3525</p> <p><a href="http://www.madeleinepatisserie.com">Madeleine Patisserie</a><br /> 132 West 23rd Street<br /> 212-243-2757</p> <p><a href="http://www.madmacnyc.com">Mad-Mac</a> at <a href="http://www.bernardaud.fr/">Bernardaud</a><br /> 499 Park Avenue at 59th Street<br /> 973-225-0930</p> <p><a href="http://www.silvermoonbakery.com">Silver Moon Bakery</a><br /> 2740 Broadway<br /> 212-866-4717</p> <p><a href="http://feedads.g.doubleclick.net/~a/XFbJQ-IEduRqqksDFaUxGd18aPU/0/da"><img src="http://feedads.g.doubleclick.net/~a/XFbJQ-IEduRqqksDFaUxGd18aPU/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/XFbJQ-IEduRqqksDFaUxGd18aPU/1/da"><img src="http://feedads.g.doubleclick.net/~a/XFbJQ-IEduRqqksDFaUxGd18aPU/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=vfxzTlGelJY:9PgIM-tt2to:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=vfxzTlGelJY:9PgIM-tt2to:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=vfxzTlGelJY:9PgIM-tt2to:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/vfxzTlGelJY"> 2010-03-19T18:15:00Z http://www.slashfood.com/2010/03/19/strawberry-salad/ Filed under: The Skinny Chef, Recipes strawberry pretzel saladPhoto: The Skinny Chef If you're not from the Iron City (a.k.a. Pittsburgh) you probably haven't heard of this kind of strawberry salad, also called strawberry pretzel salad. There are no greens or veggies -- just a very rich summery dessert! As for the name, I think the use of the word "salad" probably comes from the dessert's origin. It may have started out as a fruit salad suspended in Jello and evolved. It's made with sinful layers of sugary Jello and strawberries, layered on top of thick cream cheese whipped with heavy cream, on top of buttered, crumbled pretzels. The combo might sound odd, but the mix of textures and sweet and savory tastes is divine. And like most recipes that I grew up eating in Pittsburgh -- ambrosia salad, potato chip cookies and chocolate chickpea cookies -- the original version of strawberry salad has all the things we shouldn't eat, yet crave. My mission is to recreate this dish so it's a bit more fit, but still pretty enough for entertaining guests. I've turned the chilled dessert into a fluffy soufflé and in the process lowered the fat content considerably, added a tart raspberry-strawberry sauce in place of the Jello and used whole-grain pretzels for the base. Find the recipe for the Skinny Chef's strawberry salad after the jump. Continue reading Strawberry "Salad" Soufflé Permalink | Email this | Comments nobody@example.com (Jennifer Iserloh) SkinnyChef strawberry salad strawberry-pretzel salad StrawberrySalad the skinny chef http://www.slashfood.com/2010/03/19/strawberry-salad/ Fri, 19 Mar 2010 13:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/the-skinny-chef/" rel="tag">The Skinny Chef</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a></p> <div class="photo-wide"> <p class="cap"><img alt="strawberry pretzel salad" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/strawberrypretzelsal.jpg"><span>Photo: <a href="http://skinnychef.com/" target="_blank">The Skinny Chef</a></span></p> </div> <br /> If you're not from the Iron City (a.k.a. Pittsburgh) you probably haven't heard of <em>this</em> kind of strawberry salad, also called strawberry pretzel salad. There are no greens or veggies -- just a very rich summery dessert!<br /> <br /> As for the name, I think the use of the word "salad" probably comes from the dessert's origin. It may have started out as a fruit salad suspended in Jello and evolved. It's made with sinful layers of sugary Jello and strawberries, layered on top of thick cream cheese whipped with heavy cream, on top of buttered, crumbled pretzels. The combo might sound odd, but the mix of textures and sweet and savory tastes is divine. And like most recipes that I grew up eating in Pittsburgh -- ambrosia salad, potato chip cookies and chocolate chickpea cookies -- the original version of strawberry salad has all the things we shouldn't eat, yet crave.<br /> <br /> My mission is to recreate this dish so it's a bit more fit, but still pretty enough for entertaining guests. I've turned the chilled dessert into a fluffy soufflé and in the process lowered the fat content considerably, added a tart raspberry-strawberry sauce in place of the Jello and used whole-grain pretzels for the base.<br /> <br /> <i>Find the recipe for the Skinny Chef's strawberry salad after the jump.</i> <p><a href="http://www.slashfood.com/2010/03/19/strawberry-salad/" rel="bookmark">Continue reading <em>Strawberry "Salad" Soufflé</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/strawberry-salad/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405809/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/strawberry-salad/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T13:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/bEosBKq4RbY/cheeseburger-flowchart.html From A Hamburger Today 20100319-cheeseburgerflowcahrt.png [Photograph: waynegeyer.com] We've linked to Wayne Geyer's cheeseburger list before, but it looks like we missed his awesome "Cheeseburger Rules" flowchart. It sums up a lot of how we at AHT feel or have felt about burgers over the years. Snip: Disqualifications: Miscellaneous — "steamed," "char-broiled," "teriyaki-glazed," "in a pita," and especially "gourmet," an insidous marketing gimmick developed by "legitimate" restaurants in the 1980s. Allowed yuppies to "slum it" by ordering an excessive, gaudy "burger" which bears little or no resemblance to the honest, hard-working American classic. Hallmarks include open-faced presentation (on an onion bun) with leaf lettuce, red onions, and a pickle spear. (See also: Mushroom and Swiss burger with grilled onions). See the rest of the rules here » [via Trudy Wastweet] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/bEosBKq4RbY/cheeseburger-flowchart.html Fri, 19 Mar 2010 17:55:57 -0000 <p><a href="http://aht.seriouseats.com/">From A Hamburger Today</a></p> <p><a href="http://www.waynegeyer.com/cheeseburgers/rules"><img alt="20100319-cheeseburgerflowcahrt.png" src="http://aht.seriouseats.com/images/20100319-cheeseburgerflowcahrt.png"></a></p> <p class="caption">[<a href="http://www.waynegeyer.com/cheeseburgers/rules" class="istock">Photograph: waynegeyer.com</a>]</p> <p>We've linked to Wayne Geyer's cheeseburger list before, but it looks like we missed his <a href="http://www.waynegeyer.com/cheeseburgers/rules">awesome "Cheeseburger Rules" flowchart</a>. It sums up a lot of how we at AHT feel or have felt about burgers over the years. Snip:</p> <blockquote> <p>Disqualifications: Miscellaneous — "steamed," "char-broiled," "teriyaki-glazed," "in a pita," and especially "gourmet," an insidous marketing gimmick developed by "legitimate" restaurants in the 1980s. Allowed yuppies to "slum it" by ordering an excessive, gaudy "burger" which bears little or no resemblance to the honest, hard-working American classic. Hallmarks include open-faced presentation (on an onion bun) with leaf lettuce, red onions, and a pickle spear. (See also: Mushroom and Swiss burger with grilled onions).</p> </blockquote> <p><a href="http://www.waynegeyer.com/cheeseburgers/rules">See the rest of the rules here »</a></p> <p>[via <a href="http://twitter.com/twastweet/statuses/10732745928">Trudy Wastweet</a>]</p> <p><a href="http://feedads.g.doubleclick.net/~a/E-feMC1xmiRWBFFfbCmVmXKYVNY/0/da"><img src="http://feedads.g.doubleclick.net/~a/E-feMC1xmiRWBFFfbCmVmXKYVNY/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/E-feMC1xmiRWBFFfbCmVmXKYVNY/1/da"><img src="http://feedads.g.doubleclick.net/~a/E-feMC1xmiRWBFFfbCmVmXKYVNY/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=bEosBKq4RbY:b7WGEAROmkY:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=bEosBKq4RbY:b7WGEAROmkY:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=bEosBKq4RbY:b7WGEAROmkY:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/bEosBKq4RbY"> 2010-03-19T17:55:57Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/70k86gKedoY/el-completo-hot-dog-chile-street-food-queens-nyc.html 031910_HDOWart500px.jpg [Original artwork and photographs: Hawk Krall] Past Weeks' Dogs 20090717-dogsofweek.jpg Tuscan Tony Zweigle's Cincinnati Cheese Coney Texas Tommy Philly Dirty Water Dog Chicago Dog This week's dog was my last stop on a recent tour of Latin American hot dogs in the outer boroughs of New York. El Completo is Chile's hugely popular take on the hot dog, and a few years ago Robyn actually tried them in their homeland. From fast-food chains to street vendors, the Completo seems to be everywhere in Chile. Starting with a wiener (known in Chile as "Vienesa") on a toasted roll with sauerkraut, the dog is then buried under a thick layer of mashed avocado, chopped tomatoes, and an insane amount of mayo. Other condiment options include mustard and red chili sauce. My Completo at San Antonio Bakery #2 was a bit toned down, without the three-inch deep smear of mayo like the monsters on the streets of Chile, but what makes their dogs really special are the warm, slightly crusty house-baked buns and homemade salsa on the side. Great pies and pastries too by the way. Definitely a hot dog experience like I've never had. 031910_HDOWphot01.jpg Honestly I didn't love the kraut and avocado combination, but it's a great illustration of Chile's European and South American culinary mix. What I should have ordered was the "Italiano" which is a slightly minimalist version, simply garnished with avocado, tomato and mayonnaise. In Chile, the Completo is the standard but they serve up hot dogs in all kinds of insane varieties. Check out the menus at Chilean fast-food chains Domino's and Doggi's, featuring Vienesas topped with everything from green beans and lettuce to eggs and Denmark-style crispy onions. And then there's Chorrillana, a giant mound of french fries piled with sliced hot dogs, hunks of beef, onions, and sometimes even fried eggs on top. AMAZING. Similar to Salchipapas, a dish of french fries and cut-up hot dogs popular in Peru and Colombia, or the Garbage Plate in Rochester, New York. 031910_HDOWphot02.jpg For more on the Chilean hot dog, check out this clip from No Reservations and watch patron saint of street food Anthony Bourdain take on a super sized Completo (complete with Ron Jeremy reference), or just try one yourself at either San Antonio Bakery #2 in Queens, or Barros Luco, a newer Chilean sandwich shop in Manhattan. San Antonio Bakery #2 3620 Astoria Blvd, Astoria NY 11103 (map) Barros Luco 300 East 52nd Street, New York NY‎ (map) 212-371-0100‎ barrosluco.com [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Hawk Krall) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/70k86gKedoY/el-completo-hot-dog-chile-street-food-queens-nyc.html Fri, 19 Mar 2010 17:30:00 -0000 <p><img alt="031910_HDOWart500px.jpg" src="http://www.seriouseats.com/031910_HDOWart500px.jpg"></p> <p class="caption">[<a href="http://www.hawkkrall.net/" class="istock">Original artwork and photographs: Hawk Krall</a>]</p> <div class="breakoutbox"> <h4>Past Weeks' Dogs</h4> <p><a href="http://www.seriouseats.com/tags/Hot?og?f?he?eek" title="Hawk Krall&#39;s &#39;Hot Dog of the Week&#39; Series"><img alt="20090717-dogsofweek.jpg" src="http://www.seriouseats.com/images/20090717-dogsofweek.jpg"></a></p> <p><a href="http://www.seriouseats.com/2010/01/tuscany-tony-hot-dog-paesanos-philadelphia-philly-pennsylvania.html">Tuscan Tony</a><br /> <a href="http://www.seriouseats.com/2010/01/zweigles-hot-dogs-upstate-new-york-rochester-red-hots-nick-tahou-hots.html">Zweigle's</a><br /> <a href="http://www.seriouseats.com/2009/12/cincinnati-cheese-coney-hot-dogs-ohio.html">Cincinnati Cheese Coney</a><br /> <a href="http://www.seriouseats.com/2009/10/hot-dog-of-the-week-texas-tommy-philadelphia-philly-pa.html">Texas Tommy</a><br /> <a href="http://www.seriouseats.com/2009/10/hot-dog-of-the-week-philly-dirty-water-dog-philadelphia.html">Philly Dirty Water Dog</a><br /> <a href="http://www.seriouseats.com/2009/10/hot-dog-of-the-week-chicago-dog.html">Chicago Dog</a></p> </div> <p>This week's dog was my last stop on <a href="http://www.seriouseats.com/2010/02/colombian-hot-dogs-perro-caliente-queens-jackson-heights-nyc.html">a recent tour of Latin American hot dogs</a> in the outer boroughs of New York. <strong>El Completo</strong> is Chile's hugely popular take on the hot dog, and a few years ago <a href="http://www.seriouseats.com/2008/05/snapshots-from-chile-hot-dogs-and-sandwiches.html">Robyn actually tried them</a> in their homeland.</p> <p>From fast-food chains to street vendors, the Completo seems to be everywhere in Chile. Starting with a wiener (known in Chile as <strong>"Vienesa"</strong>) on a toasted roll with sauerkraut, the dog is then buried under a thick layer of mashed avocado, chopped tomatoes, and an insane amount of mayo.</p> <p>Other condiment options include <strong>mustard and red chili sauce.</strong> My Completo at <strong>San Antonio Bakery #2</strong> was a bit toned down, without the three-inch deep smear of mayo like the monsters on the streets of Chile, but what makes their dogs really special are the warm, slightly crusty house-baked buns and homemade salsa on the side. Great pies and pastries too by the way. Definitely a hot dog experience like I've never had.</p> <p><img alt="031910_HDOWphot01.jpg" src="http://www.seriouseats.com/031910_HDOWphot01.jpg"></p> <p>Honestly I didn't love the kraut and avocado combination, but <span class="pullquote">it's a great illustration of Chile's European and South American culinary mix.</span> What I should have ordered was the "Italiano" which is a slightly minimalist version, simply garnished with avocado, tomato and mayonnaise.</p> <p>In Chile, the Completo is the standard but they serve up hot dogs in all kinds of insane varieties. Check out the menus at Chilean fast-food chains <a href="http://www.domino.cl/prod_vienesas.htm#">Domino's</a> and <a href="http://www.doggis.cl/">Doggi's</a>, featuring Vienesas topped with everything from green beans and lettuce to eggs and Denmark-style crispy onions.</p> <p>And then there's <a href="http://www.flickr.com/photos/mollypool/4369793134/">Chorrillana</a>, a giant mound of french fries piled with sliced hot dogs, hunks of beef, onions, and sometimes even fried eggs on top. AMAZING. Similar to <a href="http://en.wikipedia.org/wiki/Salchipapas">Salchipapas</a>, a dish of french fries and cut-up hot dogs popular in Peru and Colombia, or the <a href="http://www.flickr.com/photos/sgrais/3692357040/">Garbage Plate</a> in Rochester, New York.</p> <p><img alt="031910_HDOWphot02.jpg" src="http://www.seriouseats.com/031910_HDOWphot02.jpg"></p> <p>For more on the Chilean hot dog, check out <a href="http://www.youtube.com/watch?v=aR_LncmNH5U">this clip</a> from <em>No Reservations</em> and watch <strong>patron saint of street food Anthony Bourdain</strong> take on a super sized Completo (complete with Ron Jeremy reference), or just try one yourself at either <strong>San Antonio Bakery #2</strong> in Queens, or <strong>Barros Luco</strong>, a newer Chilean sandwich shop in Manhattan.</p> <h5 class="restname">San Antonio Bakery #2</h5> <p>3620 Astoria Blvd, Astoria NY 11103 (<a href="http://maps.google.com/maps?q=3620%20Astoria%20Blvd%2C%20Astoria%20NY%2011103&amp;oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;sa=N&amp;hl=en&amp;tab=wl">map</a>)</p> <h5 class="restname">Barros Luco</h5> <p>300 East 52nd Street, New York NY‎ (map)<br /> 212-371-0100‎<br /> <a href="http://barrosluco.com/">barrosluco.com</a></p> <p><a href="http://feedads.g.doubleclick.net/~a/Jr0d7S-CRiJb401BrnAHlbZRvOI/0/da"><img src="http://feedads.g.doubleclick.net/~a/Jr0d7S-CRiJb401BrnAHlbZRvOI/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/Jr0d7S-CRiJb401BrnAHlbZRvOI/1/da"><img src="http://feedads.g.doubleclick.net/~a/Jr0d7S-CRiJb401BrnAHlbZRvOI/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=70k86gKedoY:zZWcOVxNRL4:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=70k86gKedoY:zZWcOVxNRL4:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=70k86gKedoY:zZWcOVxNRL4:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/70k86gKedoY"> 2010-03-19T17:30:00Z http://www.slashfood.com/2010/03/19/from-zankou-to-zacatecan-the-l-a-times-in-60-seconds/ Filed under: Newspapers, In Sixty Seconds, In 60 Seconds, News Photo: calamity kane, Flickr * The family that runs Zankou Chicken, the beloved Southern California chain, serves up a cautionary tale. * You want good Zacatecan food? You won't find it in a restaurant. * Argentine cooking, however -- that you'll find at Carlitos Gardel, where the desserts are blessed... literally. * Tucked away in Little Saigon is Ngu Binh, home of the rice cake that "will take your mind apart." * Speaking of mind-bending, make this caramel creme brulee. You heard us: Make it! Permalink | Email this | Comments nobody@example.com (Naomi Shulman) carlitos gardel creme brulee vietnamese food Zacatecas zankou chicken http://www.slashfood.com/2010/03/19/from-zankou-to-zacatecan-the-l-a-times-in-60-seconds/ Fri, 19 Mar 2010 12:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/newspapers/" rel="tag">Newspapers</a>, <a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag">In Sixty Seconds</a>, <a href="http://www.slashfood.com/category/in-60-seconds/" rel="tag">In 60 Seconds</a>, <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/zanzou-chicken.jpg" alt=""><span>Photo: <a href="http://www.flickr.com/photos/calamity_hane/4321008335/">calamity kane, Flickr</a></span></p> </div> <ul> <li>The family that runs <a target="_blank" href="http://www.latimes.com/business/la-fi-zankou18-2010mar18,0,573630.story">Zankou Chicken</a>, the beloved Southern California chain, serves up a cautionary tale.</li> <li>You want good <a target="_blank" href="http://www.latimes.com/features/food/la-fo-zacatecas-20100318,0,4112652.story">Zacatecan food</a>? You won't find it in a restaurant.</li> <li>Argentine cooking, however -- <em>that</em> you'll find at <a target="_blank" href="http://www.latimes.com/features/food/la-fo-review-20100318,0,7151376.story">Carlitos Gardel</a>, where the desserts are blessed... literally.</li> <li>Tucked away in Little Saigon is <a target="_blank" href="http://www.latimes.com/features/food/la-fo-find-20100318,0,3606581.story">Ngu Binh</a>, home of the rice cake that "will take your mind apart."</li> <li>Speaking of mind-bending, make this <a target="_blank" href="http://www.latimes.com/features/food/la-fo-soscremebrulee-20100318,0,3773635.story">caramel creme brulee</a>. You heard us: Make it!</li> </ul> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/from-zankou-to-zacatecan-the-l-a-times-in-60-seconds/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405819/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/from-zankou-to-zacatecan-the-l-a-times-in-60-seconds/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T12:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/90fh2__Zfnw/spotted-dog-soda-bread-recipe.html From Recipes "No matter where the name comes from, this is an old-fashioned recipe that stands the test of time." 20100319spotteddog.jpg [Photographs: Caroline Russock] For our final recipe from Forgotten Skills of Cooking by Darina Allen I couldn't resist sharing this riff on an Irish Soda bread known as Spotted Dog. Allen explains that in a time when Ireland was more agrarian this was a snack typically made by farmer's wives and transported to the fields wrapped in a tea towel and served whiskey-filled with hot sweetened tea. As far as I can tell the whimsical name for this bread either refers to the spotting of raisins on the bread's surface or it's a derivative of spotted dick, a steamed pudding dotted with currants. 20100318spottedograisins.jpg No matter where the name comes from, this is an old-fashioned recipe that stands the test of time. What sets this bread apart from a standard soda bread? An egg and a little sugar, which makes for a darker, crisper crust. Allen suggest serving this bread with some good cheddar and that's exactly what I did. The slight sweetness was the ideal counterpoint to a sharp and tangy cheese. But butter and jam would work just as well, and I also suspect that this recipe would make some wonderful mini spotted pups for breakfast. Win Forgotten Skills of Cooking As always with our Cook the Book feature, we have five (5) copies of Forgotten Skills of Cooking to give away this week. Enter to win here » Spotted Dog - makes 1 loaf - Adapted from Forgotten Skills of Cooking by Darina Allen. Ingredients 3 1/2 cups all-purpose flour, preferably unbleached 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons sugar 2/3 cup golden or seedless raisins (or more if you'd like) 1 organic egg 1 2/3 cups buttermilk Procedure 1. Preheat the oven to 425°F. 2. mixing bowl, sift the flour and baking soda; then add the salt, sugar, and raisins. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread. Now make a well in the center of the flour mixture. 3. Break the egg into the base of a measuring glass and add the buttermilk to the 1 1/2 cups line (the egg is part of the liquid measurement) and mix together. 4. Pour most of this milk and egg mixture into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour mixture from the sides of the bowl, adding more milk if necessary. The dough should be softish, but not too wet and sticky. 5. The trick with Spotted Dog, like all soda breads, is not to overmix the dough. Mix it as quickly and gently as possible, thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface. 6. Wash and dry your hands. With floured fingers, roll the dough lightly for a few seconds - just enough to tidy it up. Then pat the dough into a round about 2in thick. Transfer to a baking sheet dusted lightly with flour. Use a sharp knife to cut a deep cross on it, letting the cuts go over the sides of the bread. Prick with a knife in the four triangles. 7. Put into the oven and immediately reduce the temperature to 400°F. Cook for 35-40 minutes. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. 8. This bread is cooked at a lower temperature than soda bread because the egg browns faster at a higher heat. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dog is also really good eaten with Cheddar cheese. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Caroline Russock) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/90fh2__Zfnw/spotted-dog-soda-bread-recipe.html Fri, 19 Mar 2010 16:45:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <h4 class="topQuote">"No matter where the name comes from, this is an old-fashioned recipe that stands the test of time."</h4> <p><img alt="20100319spotteddog.jpg" src="http://www.seriouseats.com/recipes/images/20100319spotteddog.jpg"></p> <p class="caption">[Photographs: Caroline Russock]</p> <p>For our final recipe from <em><a href="http://www.amazon.com/Forgotten-Skills-Cooking-Time-Honored-Recipes/dp/1906868069/serieats-20">Forgotten Skills of Cooking</a></em> by <a href="http://www.cookingisfun.ie/pages/about_us/#darina">Darina Allen</a> I couldn't resist sharing this <strong>riff on an Irish Soda bread</strong> known as <strong>Spotted Dog</strong>. Allen explains that in a time when Ireland was more agrarian this was a snack typically made by farmer's wives and transported to the fields wrapped in a tea towel and served whiskey-filled with hot sweetened tea.</p> <p>As far as I can tell the whimsical name for this bread either refers to the spotting of raisins on the bread's surface or it's a derivative of <a href="http://en.wikipedia.org/wiki/Spotted_dick">spotted dick</a>, a steamed pudding dotted with currants.</p> <p><img alt="20100318spottedograisins.jpg" src="http://www.seriouseats.com/recipes/images/20100318spottedograisins.jpg"></p> <p>No matter where the name comes from, this is an old-fashioned recipe that stands the test of time. <strong>What sets this bread apart from a standard soda bread?</strong> An egg and a little sugar, which makes for a darker, crisper crust.</p> <p>Allen suggest serving this bread with some good cheddar and that's exactly what I did. The slight sweetness was the ideal counterpoint to a sharp and tangy cheese. But butter and jam would work just as well, and I also suspect that this recipe would make some wonderful mini <strong>spotted pups</strong> for breakfast.</p> <h4>Win <em>Forgotten Skills of Cooking</em></h4> <p>As always with our Cook the Book feature, we have five (5) copies of <em>Forgotten Skills of Cooking</em> to give away this week. <strong><a href="http://www.seriouseats.com/2010/03/cook-the-book-forgotten-skills-of-cooking.html">Enter to win here »</a></strong></p> <h4>Spotted Dog</h4> <p><em>- makes 1 loaf -</em></p> <p><small>Adapted from <em><a href="http://www.amazon.com/Forgotten-Skills-Cooking-Time-Honored-Recipes/dp/1906868069/serieats-20">Forgotten Skills of Cooking</a></em> by <a href="http://www.cookingisfun.ie/pages/about_us/#darina">Darina Allen</a>.</small></p> <h5>Ingredients</h5> <p>3 1/2 cups all-purpose flour,<br /> preferably unbleached<br /> 1 teaspoon baking soda<br /> 1 teaspoon salt<br /> 2 teaspoons sugar<br /> 2/3 cup golden or seedless raisins (or more if you'd like)<br /> 1 organic egg<br /> 1 2/3 cups buttermilk</p> <h5>Procedure</h5> <p><strong>1.</strong> Preheat the oven to 425°F.</p> <p><strong>2.</strong> mixing bowl, sift the flour and baking soda; then add the salt, sugar, and raisins. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread. Now make a well in the center of the flour mixture.</p> <p><strong>3.</strong> Break the egg into the base of a measuring glass and add the buttermilk to the 1 1/2 cups line (the egg is part of the liquid measurement) and mix together.</p> <p><strong>4.</strong> Pour most of this milk and egg mixture into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour mixture from the sides of the bowl, adding more milk if necessary. The dough should be softish, but not too wet and sticky.</p> <p><strong>5.</strong> The trick with Spotted Dog, like all soda breads, is not to overmix the dough. Mix it as quickly and gently as possible, thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface.</p> <p><strong>6.</strong> Wash and dry your hands. With floured fingers, roll the dough lightly for a few seconds - just enough to tidy it up. Then pat the dough into a round about 2in thick. Transfer to a baking sheet dusted lightly with flour. Use a sharp knife to cut a deep cross on it, letting the cuts go over the sides of the bread. Prick with a knife in the four triangles.</p> <p><strong>7.</strong> Put into the oven and immediately reduce the temperature to 400°F. Cook for 35-40 minutes. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow.</p> <p><strong>8.</strong> This bread is cooked at a lower temperature than soda bread because the egg browns faster at a higher heat. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dog is also really good eaten with Cheddar cheese.</p> <p><a href="http://feedads.g.doubleclick.net/~a/jBtf9Tijfkgm4n1VSZYz_o12Gj0/0/da"><img src="http://feedads.g.doubleclick.net/~a/jBtf9Tijfkgm4n1VSZYz_o12Gj0/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/jBtf9Tijfkgm4n1VSZYz_o12Gj0/1/da"><img src="http://feedads.g.doubleclick.net/~a/jBtf9Tijfkgm4n1VSZYz_o12Gj0/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=90fh2__Zfnw:2SICY4hCgpw:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=90fh2__Zfnw:2SICY4hCgpw:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=90fh2__Zfnw:2SICY4hCgpw:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/90fh2__Zfnw"> 2010-03-19T16:45:00Z http://www.slashfood.com/2010/03/19/paula-deen-sued-for-40-million/ Filed under: Chefs, News Getty Images Down-home celebrity chef and Food Network star Paula Deen and her sons have been slapped with a $40 million counter suit filed by by Celebrity Chefs Tours LLC, Eater National reported. The suit is in response to one filed by Deen against the event promoter back in February. That suit alleges that CCT defamed Deen and her sons after they canceled a 10-city tour and the company allegedly talked trash about their reasons, Food Network Addict reported. In the counter suit CCT filed on March 15, the event promoter says the Deen family failed to promote a string of appearances to which they had previously agreed. The promoter also took issue with "the language used by Paula Deen on stage" and alleges that "her show is not 'family-friendly' and that audiences at her previous appearances have been disappointed by the fact that Paula Deen rarely cooks during her performance," Eater reported. Continue reading Paula Deen Sued for $40 Million Permalink | Email this | Comments nobody@example.com (Jennifer Lawinski) celebrity chef tours paul deen 40 million lawsuit paula deen paula deen lawsuit http://www.slashfood.com/2010/03/19/paula-deen-sued-for-40-million/ Fri, 19 Mar 2010 11:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/chefs/" rel="tag">Chefs</a>, <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/paula-deen.jpg" alt=""><span>Getty Images</span></p> </div> <br /> Down-home celebrity chef and Food Network star <a target="_blank" href="http://www.slashfood.com/tag/paula+deen">Paula Deen</a> and her sons have been slapped with a $40 million counter suit filed by by Celebrity Chefs Tours LLC, <a href="http://eater.com/archives/2010/03/18/paula-deen-slapped-with-a-40-million-lawsuit-from-promotor.php#more" target="_blank">Eater National</a> reported.<br /> <br /> The suit is in response to one filed by Deen against the event promoter back in February. That suit alleges that CCT defamed Deen and her sons after they canceled a 10-city tour and the company allegedly talked trash about their reasons, <a href="http://foodnetworkaddict.blogspot.com/2010/03/paula-deen-sued-for-40-million.html" target="_blank">Food Network Addict</a> reported.<br /> <br /> In the <a target="_blank" href="http://www.box.net/shared/9m95jduhfk">counter suit</a> CCT filed on March 15, the event promoter says the Deen family failed to promote a string of appearances to which they had previously agreed.<br /> <br /> The promoter also took issue with "the language used by Paula Deen on stage" and alleges that "her show is not 'family-friendly' and that audiences at her previous appearances have been disappointed by the fact that Paula Deen rarely cooks during her performance," Eater reported. <p><a href="http://www.slashfood.com/2010/03/19/paula-deen-sued-for-40-million/" rel="bookmark">Continue reading <em>Paula Deen Sued for $40 Million</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/paula-deen-sued-for-40-million/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19406612/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/paula-deen-sued-for-40-million/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T11:30:00-05:00 http://www.slashfood.com/2010/03/19/brewery-experiments-with-19th-century-flavors/ Photo: Tambako The Jaguar, Flickr In a region better known for heirloom tomatoes and heritage pigs, a small craft brewery is reaching back to an 1840s recipe for its next beer. Craggie Brewing Co. in Asheville, N.C., plans to start producing its Antebellum Ale later this week, following a few successful test runs that surprised even brewmaster Bill Drew. "I wasn't a big fan of brewing this, but I actually really like it," admits Drew, who found his inspiration in a trio of beer recipes included in a business plan for a 1930s Statesville brewery helmed by his co-owner's distant relative. While it's almost certain Maj. William Allison never bottled the beer - his enterprise floundered in the face of a legal challenge from Chattanooga's Southeast Brewing Company -- a hand-written note indicating the beer's century-old antecedents intrigued the Craggie team. The original recipe calls for spruce, molasses, ginger and "a gill of yeast." Since the beverage didn't include hops or grain, co-owner Jonathan Cort admits it's a stretch to classify it as a beer -- although he eagerly explored the possibilities of marketing Craggie's product as a gluten-free brew. Continue reading Brewery Experiments with 19th-Century Flavors Permalink | Email this | Comments nobody@example.com (Hanna Raskin) beer craggie brewing co Craggies Ale Prohibition http://www.slashfood.com/2010/03/19/brewery-experiments-with-19th-century-flavors/ Fri, 19 Mar 2010 11:00:00 -0500 <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/beer.jpg"><span>Photo: <a href="http://www.flickr.com/photos/tambako/2908186658/">Tambako The Jaguar, Flickr</a></span></p> </div> In a region better known for heirloom tomatoes and heritage pigs, a small craft brewery is reaching back to an 1840s recipe for its next beer.<br /> <br /> <a href="http://craggiebrewingco.com/" target="_blank">Craggie Brewing Co.</a> in Asheville, N.C., plans to start producing its Antebellum Ale later this week, following a few successful test runs that surprised even brewmaster Bill Drew.<br /> <br /> "I wasn't a big fan of brewing this, but I actually really like it," admits Drew, who found his inspiration in a trio of beer recipes included in a business plan for a 1930s Statesville brewery helmed by his co-owner's distant relative. While it's almost certain Maj. William Allison never bottled the beer - his enterprise floundered in the face of a legal challenge from Chattanooga's Southeast Brewing Company -- a hand-written note indicating the beer's century-old antecedents intrigued the Craggie team.<br /> <br /> The original recipe calls for spruce, molasses, ginger and "a gill of yeast." Since the beverage didn't include hops or grain, co-owner Jonathan Cort admits it's a stretch to classify it as a beer -- although he eagerly explored the possibilities of marketing Craggie's product as a gluten-free brew. <p><a href="http://www.slashfood.com/2010/03/19/brewery-experiments-with-19th-century-flavors/" rel="bookmark">Continue reading <em>Brewery Experiments with 19th-Century Flavors</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/brewery-experiments-with-19th-century-flavors/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19401781/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/brewery-experiments-with-19th-century-flavors/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T11:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/1mgrOvFcF3I/video-manatee-eating-lettuce.html 20100319-manateeeating.jpg The average 1,000-pound manatee eats about 150 pounds of food a day in the form of marine vegetation, or when held in an aquarium, romaine lettuce. Lots of lettuce. And it shovels it all down with its powerful lips and snout. Get a close up of a manatee eating lettuce in this video after the jump. Manatee Eating Lettuce Bonus Video: If you want to watch a manatee float around for 10 minutes, this is your video. You can hear it monching around the 5-minute mark. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/1mgrOvFcF3I/video-manatee-eating-lettuce.html Fri, 19 Mar 2010 16:00:00 -0000 <p><a href="http://www.seriouseats.com/2010/03/video-manatee-eating-lettuce.html"><img alt="20100319-manateeeating.jpg" src="http://www.seriouseats.com/images/20100319-manateeeating.jpg"></a></p> <p>The average 1,000-pound manatee eats about <a href="http://marinelife.about.com/od/vertebrates/f/WhatDoManateesEat.htm">150 pounds of food a day</a> in the form of marine vegetation, or when held in an aquarium, <a href="http://www2.scholastic.com/browse/article.jsp?id=4574">romaine lettuce</a>. <em>Lots of lettuce.</em> And it shovels it all down with its powerful lips and snout. Get a close up of a manatee eating lettuce in this video <span class="hideme">after the jump</span>.</p> <h4>Manatee Eating Lettuce</h4> <div class="videoEmbed"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Ii6CRRUXHtI&amp;hl=en_US&amp;fs=1&amp;" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <embed allowscriptaccess="always" allowfullscreen="true" width="480" height="385" /></object></div> <h4>Bonus Video:</h4> <div class="videoEmbed"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/8jUxYJzh-4k&amp;hl=en_US&amp;fs=1&amp;" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <embed allowscriptaccess="always" allowfullscreen="true" width="480" height="385" /></object></div> <p>If you want to watch a manatee float around for 10 minutes, this is your video. You can hear it monching around the 5-minute mark.</p> <p><a href="http://feedads.g.doubleclick.net/~a/C0y38-HHMkQkExGdyIbmPejsTww/0/da"><img src="http://feedads.g.doubleclick.net/~a/C0y38-HHMkQkExGdyIbmPejsTww/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/C0y38-HHMkQkExGdyIbmPejsTww/1/da"><img src="http://feedads.g.doubleclick.net/~a/C0y38-HHMkQkExGdyIbmPejsTww/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=1mgrOvFcF3I:wu08k8zHw3Y:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=1mgrOvFcF3I:wu08k8zHw3Y:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=1mgrOvFcF3I:wu08k8zHw3Y:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/1mgrOvFcF3I"> 2010-03-19T16:00:00Z http://www.slashfood.com/2010/03/19/the-pioneer-woman-movie/ Filed under: Television/Film, Celebrities Getty Images Suddenly, the little story of a woman on the prairie is not so little anymore. Ree Drummond, better known as The Pioneer Woman, is about to go Hollywood. Drummond's food-centric blog may be her claim to fame, but it's her serialized -- and sometimes soapy -- chronicle of her unlikely romance with her now-husband that has Tinsel town entranced. Columbia Pictures has optioned the book under the title "The Pioneer Woman," and Reese Witherspoon is rumored to be attached to the project. It's not surprising: "Black Heels to Tractor Wheels" has all the trappings of a big-screen rom-com, and Drummond has a huge built-in fan base. The book (which will be published by William Morrow in February 2011) captures the intoxicating nature of unexpected romance, and it's all the sweeter because it's a true story. After living in Los Angeles for years, Drummond made a pit stop to visit family in Tulsa on her way to live in Chicago. Days later, she met "Marlboro Man," an Oklahoma rancher with no desire to trade in his cowboy boots. Sparks fly; cue the swelling closing credits. Continue reading The Pioneer Woman: From Heifers to Hollywood Permalink | Email this | Comments nobody@example.com (Nichol Nelson) pioneer woman movie ree drummond reese witherspoon The Pioneer Woman the pioneer woman movie http://www.slashfood.com/2010/03/19/the-pioneer-woman-movie/ Fri, 19 Mar 2010 10:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/television-film/" rel="tag">Television/Film</a>, <a href="http://www.slashfood.com/category/celebrities/" rel="tag">Celebrities</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/reese-witherspoon.jpg"><span>Getty Images</span></p> </div> <br /> Suddenly, the little story of a woman on the prairie is not so little anymore. Ree Drummond, better known as <a href="http://www.slashfood.com/2009/12/18/the-pioneer-woman-interview/">The Pioneer Woman,</a> is about to go Hollywood. Drummond's food-centric blog may be her claim to fame, but it's her serialized -- and sometimes soapy -- chronicle of her unlikely romance with her now-husband that has Tinsel town entranced. Columbia Pictures has optioned the book under the title "The Pioneer Woman," and Reese Witherspoon is rumored to be attached to the project.<br /> <br /> It's not surprising: "Black Heels to Tractor Wheels" has all the trappings of a big-screen rom-com, and Drummond has a huge built-in fan base. The book (which will be published by William Morrow in February 2011) captures the intoxicating nature of unexpected romance, and it's all the sweeter because it's a true story. After living in Los Angeles for years, Drummond made a pit stop to visit family in Tulsa on her way to live in Chicago. Days later, she met "Marlboro Man," an Oklahoma rancher with no desire to trade in his cowboy boots. Sparks fly; cue the swelling closing credits. <p><a href="http://www.slashfood.com/2010/03/19/the-pioneer-woman-movie/" rel="bookmark">Continue reading <em>The Pioneer Woman: From Heifers to Hollywood</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/the-pioneer-woman-movie/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19406575/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/the-pioneer-woman-movie/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T10:30:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/P0M8IZEghb8/how-to-render-bacon-fat.html 20100319-renderbaconfat2.jpg ©iStockphoto.com/KarenMower I'll admit it. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. Turns out, of course, there's not much to be intimidated about. But there are a few good things to know that can (pun intended) save your bacon. 20100319-renderbaconfat4.jpg ©iStockphoto.com/mashabuba Starting with either pre-sliced strips or slab bacon is fine. I prefer slab, mainly because the crispy little cracklings they leave behind (nom) are easier to fish out of the pan once the rendering is done. Either way, you're best off cutting the bacon into small (one-inch or tinier) pieces to expose as much surface area to the pan as possible. This allows the fat to melt more quickly, preventing burning on one area before the other fatty areas have had a chance to melt. Toss the pieces into a heavy bottomed pot or saute pan that's large enough to fit them in a single layer without leaving much empty space. You shouldn't need any excess fat—though it takes a while before enough bacon fat releases to coat the pan—but if you're nervous about your bacon burning or your pan being too large, add a small amount of canola or vegetable oil for lubrication. Keep the heat on low or medium at most, lowering it if the fat starts popping or the pieces start browning too quickly. Give them a few sizzling minutes undisturbed in the pan, then be sure to stir (or flip if you've kept your bacon in strips) to give all of the white, fatty sides time to brown. When most of the fat has melted away, and what meat is left behind is crispy and browned, use a slotted spoon to remove the meaty bits and place them on a rack or some paper towels to absorb remaining grease. (If your goal is to reserve the highest fat yield possible, place the bits in a metal sieve and squeeze any remaining grease out of them with the back of a spoon instead.) You may want to run the fat itself through a fine sieve to rid it of any leftover brown bits. Once the fat is rendered and skimmed, the cooking possibilities are endless. On the spot, pour a little into a skillet for egg or omelet-making, crisping potatoes, or sautéing greens, cabbages or onions. Or, if you've planned ahead, perhaps you'll try a more ambitious concoction, like vinaigrette for potato salads or lettuces, a bacon fat Bolognese, or bacon fat mayo. The lard is great for greasing baking pans, too. To store the fat for later, go old-school and use a cleaned coffee canister, or just pour into a glass jar after the fat has cooled a bit. It should keep for about a month in the refrigerator. About the author: "Sue Veed" is an editor at a Manhattan-based food magazine and a current culinary student who's trying to learn it all so she can cook it all. She'll take us along for the ride as she makes the journey from home cook to professional. Among things she may never master: looking natural in a chef's hat, and acting demure whenever a pork product hits the table. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Sue Veed) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/P0M8IZEghb8/how-to-render-bacon-fat.html Fri, 19 Mar 2010 15:15:00 -0000 <p><img alt="20100319-renderbaconfat2.jpg" src="http://www.seriouseats.com/images/20100319-renderbaconfat2.jpg"></p> <p class="caption"><a href="http://www.istockphoto.com/stock-photo-7707348-bacon-strips.php" class="istock">©iStockphoto.com/KarenMower</a></p> <p>I'll admit it. The first time I came across the instruction <strong>"render the bacon"</strong> in a culinary school recipe, I panicked a smidge. I knew the gist of rendering: <strong>You cook down the bacon until its gummy white fat melts into grease.</strong> But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way.</p> <p>Turns out, of course, there's not much to be intimidated about. But there are a few good things to know that can (pun intended) save your bacon.<br /></p> <p><img alt="20100319-renderbaconfat4.jpg" src="http://www.seriouseats.com/images/20100319-renderbaconfat4.jpg"></p> <p class="caption"><a href="http://www.istockphoto.com/stock-photo-8989838-bacon-on-fork.php" class="istock">©iStockphoto.com/mashabuba</a></p> <p><strong>Starting with either pre-sliced strips or slab bacon is fine.</strong> I prefer slab, mainly because the crispy little cracklings they leave behind (nom) are easier to fish out of the pan once the rendering is done. Either way, <strong>you're best off cutting the bacon into small (one-inch or tinier) pieces</strong> to expose as much surface area to the pan as possible. This allows the fat to melt more quickly, preventing burning on one area before the other fatty areas have had a chance to melt.</p> <p><strong>Toss the pieces into a heavy bottomed pot</strong> or saute pan that's large enough to fit them in a single layer without leaving much empty space. You shouldn't need any excess fat—though it takes a while before enough bacon fat releases to coat the pan—but if you're nervous about your bacon burning or your pan being too large, add a small amount of canola or vegetable oil for lubrication.</p> <p><strong>Keep the heat on low or medium at most,</strong> lowering it if the fat starts popping or the pieces start browning too quickly. Give them a few sizzling minutes undisturbed in the pan, then be sure to stir (or flip if you've kept your bacon in strips) to give all of the white, fatty sides time to brown.</p> <p>When most of the fat has melted away, and what meat is left behind is crispy and browned, <strong>use a slotted spoon to remove the meaty bits and place them on a rack or some paper towels</strong> to absorb remaining grease. (If your goal is to reserve the highest fat yield possible, place the bits in a metal sieve and squeeze any remaining grease out of them with the back of a spoon instead.) You may want to run the fat itself through a fine sieve to rid it of any leftover brown bits.</p> <p><strong>Once the fat is rendered and skimmed, the cooking possibilities are endless.</strong> On the spot, pour a little into a skillet for egg or omelet-making, crisping potatoes, or sautéing greens, cabbages or onions.</p> <p>Or, if you've planned ahead, perhaps you'll try a more ambitious concoction, like vinaigrette for potato salads or lettuces, a bacon fat Bolognese, or <a href="http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html">bacon fat mayo.</a> The lard is great for greasing baking pans, too.</p> <p>To store the fat for later, go old-school and use a cleaned coffee canister, or just pour into a glass jar after the fat has cooled a bit. It should keep for about a month in the refrigerator.</p> <p><small><strong>About the author:</strong> "Sue Veed" is an editor at a Manhattan-based food magazine and a current culinary student who's trying to learn it all so she can cook it all. She'll take us along for the ride as she makes the journey from home cook to professional. Among things she may never master: looking natural in a chef's hat, and acting demure whenever a pork product hits the table.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/igKnZZOcIhb1qjFocGmoB_h_OEo/0/da"><img src="http://feedads.g.doubleclick.net/~a/igKnZZOcIhb1qjFocGmoB_h_OEo/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/igKnZZOcIhb1qjFocGmoB_h_OEo/1/da"><img src="http://feedads.g.doubleclick.net/~a/igKnZZOcIhb1qjFocGmoB_h_OEo/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=P0M8IZEghb8:17IIROckKsY:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=P0M8IZEghb8:17IIROckKsY:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=P0M8IZEghb8:17IIROckKsY:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/P0M8IZEghb8"> 2010-03-19T15:15:00Z http://www.accidentalhedonist.com/index.php?title=an_introvert_s_night_out&more=1&c=1&tb=1&pb=1 I am an introvert. I realize of course that it is popular to say this on "teh Internets" nowadays, but there ya' have it. For you weirdos out there (i.e. you extroverts), let me explain the difference between us. Generally speaking, an introvert can socialize quite well, but the process can be exhausting, and to re-energize, we need to go some place familiar, with familiar people, to hang out and relax. This is different from those of you out there who can go out on a moment's notice, and are invigorated by meeting new people and engaging in conversations with near complete strangers. It's not that we introverts are shy. It's more along the lines of the idea of being outgoing produces some measure of anxiety even before such social discourse becomes necessary. The introverts out there reading this will understand. Everyone else probably works in pubic relations or marketing. So what has this to do with food? Think about this a moment. Eating in restaurants is, almost by definition, a social activity. How we feel about a restaurant, or in other words, how we rate our restaurant experiences, are often determined by our relationship with our fellow diners. While I wouldn't dare speak for other introverts, I should still provide you with my dining partner preference, in order to illustrate to you extroverts an idea on restaurant experiences. 1. My intimate partner 2. Me, myself, and I 3. Close friends 4. People I loosely define as "friends" 5. Co-workers 6. Complete Strangers For the first three categories up there, I can go into any restaurant and have a good time. People in these groups provide enough familiarity that no social anxiety exists in these situations. The fourth category is a gray area, where any anxiety can be diffused by members of categories 1 and 3 participating in these dining experiences. The fifth category are generally dictated by corporate culture. Sometimes category four can seep into category five and help temper any social anxiety. The idea of dining with people who fit into category six exhausts me just to think about it. I can do it, and have done it. But lord do I feel relieved when such experiences are over. Again, I can hear some of you thinking, "Yeah, okay. What does this have to do with restaurants?" I would rather have a dinner in a greasy spoon with members of categories one through three, than have a dinner at Per Se or The French Laundry with members of category five or six. I can say unequivocally that the food will be better at the latter restaurants, but I know I would have a better time at the greasy spoon. Knowing this about myself, it makes me question the importance of the quality of the food I am eating. Sure, I would love to head to Alinea in Chicago. But getting members of category one or three to go with me is a logistical nightmare. Many of my close friends have no interest in taking three days off, and dropping $600 dollars to go out to eat. Hell, I am barely able to convince my partner (who is a admitted picky eater) to regularly visit the places that only I enjoy. Therefore, the quality of the food is often a smaller variable than who I am eating with when deciding where to go out to eat. Every time I read a restaurant review, there's a nagging question I have in the back of my mind. "Yeah, okay, you liked/disliked the food. But what did your dining companions think?" Because if bad food can ruin an evening, the converse must also be true - that great company can improve or outright save, a mediocre (or even bad), meal. I believe this is one of the failings of the American style of restaurant reviews. We focus so much on the food or the chef, that we can forget that the most important part of the meal is who you're sitting with. nobody@example.com (Kate Hopkins) Restaurants http://www.accidentalhedonist.com/index.php?title=an_introvert_s_night_out&more=1&c=1&tb=1&pb=1 Fri, 19 Mar 2010 15:09:56 -0000 <p>I am an introvert. I realize of course that it is popular to say this on "teh Internets" nowadays, but there ya' have it.</p> <p>For you weirdos out there (i.e. you extroverts), let me explain the difference between us. Generally speaking, an introvert can socialize quite well, but the process can be exhausting, and to re-energize, we need to go some place familiar, with familiar people, to hang out and relax. This is different from those of you out there who can go out on a moment's notice, and are invigorated by meeting new people and engaging in conversations with near complete strangers.</p> <p>It's not that we introverts are shy. It's more along the lines of the idea of being outgoing produces some measure of anxiety even before such social discourse becomes necessary. The introverts out there reading this will understand. Everyone else probably works in pubic relations or marketing.</p> <p>So what has this to do with food? Think about this a moment. Eating in restaurants is, almost by definition, a social activity. How we feel about a restaurant, or in other words, how we rate our restaurant experiences, are often determined by our relationship with our fellow diners.</p> <p>While I wouldn't dare speak for other introverts, I should still provide you with my dining partner preference, in order to illustrate to you extroverts an idea on restaurant experiences.</p> <ol> <li>My intimate partner</li> <li>Me, myself, and I</li> <li>Close friends</li> <li>People I loosely define as "friends"</li> <li>Co-workers</li> <li>Complete Strangers</li> </ol> <p>For the first three categories up there, I can go into any restaurant and have a good time. People in these groups provide enough familiarity that no social anxiety exists in these situations.</p> <p>The fourth category is a gray area, where any anxiety can be diffused by members of categories 1 and 3 participating in these dining experiences.</p> <p>The fifth category are generally dictated by corporate culture. Sometimes category four can seep into category five and help temper any social anxiety.</p> <p>The idea of dining with people who fit into category six exhausts me just to think about it. I can do it, and have done it. But lord do I feel relieved when such experiences are over.</p> <p>Again, I can hear some of you thinking, "Yeah, okay. What does this have to do with restaurants?"</p> <p>I would rather have a dinner in a greasy spoon with members of categories one through three, than have a dinner at <i>Per Se</i> or <i>The French Laundry</i> with members of category five or six. I can say unequivocally that the food will be better at the latter restaurants, but I <b><u>know</u></b> I would have a better time at the greasy spoon.</p> <p>Knowing this about myself, it makes me question the importance of the quality of the food I am eating. Sure, I would love to head to <i>Alinea</i> in Chicago. But getting members of category one or three to go with me is a logistical nightmare. Many of my close friends have no interest in taking three days off, and dropping $600 dollars to go out to eat. Hell, I am barely able to convince my partner (who is a admitted picky eater) to regularly visit the places that only I enjoy. Therefore, the quality of the food is often a smaller variable than who I am eating with when deciding where to go out to eat.</p> <p>Every time I read a restaurant review, there's a nagging question I have in the back of my mind. "Yeah, okay, you liked/disliked the food. But what did your dining companions think?" Because if bad food can ruin an evening, the converse must also be true - that great company can improve or outright save, a mediocre (or even bad), meal.</p> <p>I believe this is one of the failings of the American style of restaurant reviews. We focus so much on the food or the chef, that we can forget that the most important part of the meal is who you're sitting with.</p> <br /> 2010-03-19T15:09:56Z http://www.slashfood.com/2010/03/19/rock-cakes-feast-your-eyes/ Filed under: Feast Your Eyes Photo: su-lin, Flickr What "looks twee and smacks of tea parties and pinkies out," according to blogger tamarindandthyme? Consider the rock cake, a sometimes beloved, sometimes reviled, craggy-textured, spiced scone-like snack of English schoolchildren and expats, and a purported teatime favorite of fictional boy wizard Harry Potter. Another blogger, bakingforbritain, finds that even the revered 19th-century cookery writer Mrs. Beeton, in her Book of Household Management, offers up a rock cake that's "dry... hard, and bland." However, also included in the post is an Elizabeth Craig recipe, calling for orange rind and juice, that satisfies. Tamarindandthyme's recipe favors a mix of currants and a glace cherry topping, satisfying a nostalgic yearning and an appetite for a tender treat. Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes. Permalink | Email this | Comments nobody@example.com (Nanette Maxim) bakingforbritain book of household management rock cake recipe rock cakes tamarindandthyme http://www.slashfood.com/2010/03/19/rock-cakes-feast-your-eyes/ Fri, 19 Mar 2010 10:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag">Feast Your Eyes</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/feast-rock-cakes.jpg"><span>Photo: <a href="http://www.flickr.com/photos/su-lin/4418496786/in/pool-slashfood" target="_blank">su-lin, Flickr</a></span></p> </div> <br /> What "looks twee and smacks of tea parties and pinkies out," according to blogger <a href="http://tamarindandthyme.wordpress.com/" target="_blank">tamarindandthyme</a>? Consider the rock cake, a sometimes beloved, sometimes reviled, craggy-textured, spiced scone-like snack of English schoolchildren and expats, and a purported teatime favorite of fictional boy wizard Harry Potter.<br /> <br /> Another blogger, <a href="http://bakingforbritain.blogspot.com/" target="_blank">bakingforbritain</a>, finds that even the revered 19th-century cookery writer <a href="http://www.mrsbeeton.com/" target="_blank">Mrs. Beeton</a>, in her <em>Book of Household Management</em>, offers up a rock cake that's "dry... hard, and bland." However, also included in the post is an <a href="http://bakingforbritain.blogspot.com/2006/10/rock-cakes-biscuits.html" target="_blank">Elizabeth Craig recipe</a>, calling for orange rind and juice, that satisfies. Tamarindandthyme's <a href="http://tamarindandthyme.wordpress.com/2010/03/09/rock-cakes/" target="_blank">recipe</a> favors a mix of currants and a glace cherry topping, satisfying a nostalgic yearning and an appetite for a tender treat.<br /> <br /> <i>Become a member of the <a href="http://www.flikcr.com/groups/slashfood/">Slashfood Flickr</a> pool to get a shot of having your photos featured in Feast Your Eyes.</i> <p></p> <p><a href="http://www.slashfood.com/2010/03/19/rock-cakes-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19400581/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/19/rock-cakes-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-19T10:00:00-05:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/zFbrpowZLb0/how-unpack-goods-after-moving-like-professional-packers-movers Like packing of goods, unpacking of goods is also a very boring and irritating part of moving to a new place. You often dread this part of moving. With many boxes put by and furniture everywhere, your tolerance and strength will certainly be loss. But you can make the process of unpacking easier and simper by following some useful tips mentioned in this article. read more [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (john125) Movers and Packers Movers Packers Packers and Movers packers movers Packers Movers http://feedproxy.google.com/~r/IsMyBlogBurning/~3/zFbrpowZLb0/how-unpack-goods-after-moving-like-professional-packers-movers Thu, 18 Mar 2010 22:20:29 -0700 <p>Like packing of goods, unpacking of goods is also a very boring and irritating part of moving to a new place. You often dread this part of moving. With many boxes put by and furniture everywhere, your tolerance and strength will certainly be loss. But you can make the process of unpacking easier and simper by following some useful tips mentioned in this article.</p> <p><a href="http://www.ismyblogburning.com/how-unpack-goods-after-moving-like-professional-packers-movers">read more</a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=zFbrpowZLb0:cmQQqKruXTI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=zFbrpowZLb0:cmQQqKruXTI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=zFbrpowZLb0:cmQQqKruXTI:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=zFbrpowZLb0:cmQQqKruXTI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=zFbrpowZLb0:cmQQqKruXTI:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=zFbrpowZLb0:cmQQqKruXTI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=zFbrpowZLb0:cmQQqKruXTI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=zFbrpowZLb0:cmQQqKruXTI:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/zFbrpowZLb0"> 2010-03-18T22:20:29-07:00 http://foodiefarmgirl.blogspot.com/2010/03/thursday-dose-of-cute-chick-days-again.html Farmgirl Fare - new baby chickYep. Want to see more chick pics?The 2007 Baby Chick Chronicles: Whitey Gets Her Wish2008 Baby Chick Photos2009 Baby Chick Photos © Copyright 2010 FarmgirlFare.com, the babies all over the place but too whupped and hungry to elaborate foodie farm blog where in the course of my farmly duties today (which were performed on only four hours of sleep), I somehow snapped a whopping 143 photos—nearly all of which captured some particularly cute moment. It definitely wasn't easy to choose just one. Lots more hopefully soon. nobody@example.com (Farmgirl Susan) Daily Dose of Cute 14 baby chicks 2010 http://foodiefarmgirl.blogspot.com/2010/03/thursday-dose-of-cute-chick-days-again.html Fri, 19 Mar 2010 02:49:00 -0000 <div></div> <div><a href="http://www.flickr.com/photos/7545231@N03/4444008725/" title="Farmgirl Fare - new baby chick by Farmgirl Susan, on Flickr"><span><img alt="Farmgirl Fare - new baby chick" src="http://farm3.static.flickr.com/2763/4444008725_93492498b6_o.jpg"></span></a></div> <div><span>Yep.</span></div> <div><span><br /></span></div> <div><span><strong>Want to see more chick pics?</strong></span></div> <div><a href="http://foodiefarmgirl.blogspot.com/2008/04/farm-photo-42008-chickie-days-are-here.html"><u><span>The 2007 Baby Chick Chronicles: Whitey Gets Her Wish</span></u></a></div> <div><a href="http://foodiefarmgirl.blogspot.com/search/label/baby%20chicks%202008"><u><span>2008 Baby Chick Photos</span></u></a></div> <div><a href="http://foodiefarmgirl.blogspot.com/search/label/baby%20chicks%202009"><u><span>2009 Baby Chick Photos</span></u></a></div> <div><span><br /></span></div> <div><span>© Copyright 2010</span> <a href="http://farmgirlfare.com/"><u><span>FarmgirlFare.com</span></u></a><span>, the babies all over the place but too whupped and hungry to elaborate foodie farm blog where in the course of my farmly duties today (which&nbsp;were performed on only four hours of sleep), I&nbsp;somehow snapped&nbsp;a whopping 143 photos—nearly all of&nbsp;which captured some particularly&nbsp;cute moment. It definitely wasn't easy to choose just one. Lots more hopefully soon.</span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-19T02:49:00Z http://www.slashfood.com/2010/03/18/marcela-valladolid/ Filed under: Chefs, Interviews Courtesy Marcela Valladolid What food do you eat that would give you a bad rep if other chefs knew about it? MV: Oreo cookies. I can eat an entire package in one sitting. Which celebrity would you love to cook for and why? Roger Waters in exchange for an acoustic, live version of "Wish You Were Here." What chef would you like to see naked? Curtis Stone. Oh, and if somebody says me, please send their phone number. What do you think of vegetarians? Whatevs. It must stink to not ever feel full. What's going on in the food world these days that's pissing you off? Words like umami. I'm Mexican and unless you can explain it to me in Spanish I probably won't get it. And no one in all of Mexico knows what the heck umami is. Food Network chef and cookbook author Marcela Valladolid prepares a fresh take on Mexican food and shares simple and authentic recipes in her series, Mexican Made Easy. Permalink | Email this | Comments nobody@example.com (Rob Shuter) food network Marcela Valladolid mexican made easy http://www.slashfood.com/2010/03/18/marcela-valladolid/ Thu, 18 Mar 2010 17:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/chefs/" rel="tag">Chefs</a>, <a href="http://www.slashfood.com/category/interviews/" rel="tag">Interviews</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/marcela.jpg"><span>Courtesy Marcela Valladolid<br /></span></p> </div> <strong>What food do you eat that would give you a bad rep if other chefs knew about it?</strong><br /> <strong>MV:</strong> Oreo cookies. I can eat an entire package in one sitting.<br /> <br /> <strong>Which celebrity would you love to cook for and why?</strong><br /> Roger Waters in exchange for an acoustic, live version of "Wish You Were Here."<br /> <br /> <strong>What chef would you like to see naked?</strong><br /> Curtis Stone. Oh, and if somebody says me, please send their phone number.<br /> <br /> <strong>What do you think of vegetarians?</strong><br /> Whatevs. It must stink to not ever feel full.<br /> <br /> <strong>What's going on in the food world these days that's pissing you off?</strong><br /> Words like umami. I'm Mexican and unless you can explain it to me in Spanish I probably won't get it. And no one in all of Mexico knows what the heck umami is.<br /> <br /> <a href="http://www.chefmarcela.com/bio.php"><i>Food Network chef and cookbook author</i></a> <i>Marcela Valladolid prepares a fresh take on Mexican food and shares simple and authentic recipes in her series,</i> <a href="http://www.foodnetwork.com/marcela-valladolid/index.html" target="_blank"><i>Mexican Made Easy</i></a>. <p></p> <p><a href="http://www.slashfood.com/2010/03/18/marcela-valladolid/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19394855/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/marcela-valladolid/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T17:00:00-05:00 http://www.slashfood.com/2010/03/18/food-adventure-club-gross-or-gourmet/ Filed under: Trends Photo: AP The menu has featured everything from live octopus to pig hearts, goat kidneys and sauteed lamb's brains at meetings of the Gastronauts, a New York City food adventure club that pushes the boundaries between food and foul. "Nothing's off the table," Gastronauts co-founder Curtiss Calleo told the Associated Press. "Any restaurant worth its salt has sweetbreads or tongue or pork bellies. There's a food renaissance going on." Gastronauts was started in New York four years ago, and ever since Calleo and co-organizer Ben Raisher have been dining on extreme cuisine. The group meets at different restaurants on the first Tuesday of each month and its email list has about 300 members. Nearly 50 people came to the group's March meeting at a Queens Korean restaurant where the adventurous sampled the live octopus and lobster sashimi "freshly vivisected, then displayed on the plate on a bed of lettuce in front of its meaty core," the AP reported. And the New York Gastronauts isn't the only group for the gastronomically bold. Continue reading Food Adventure Club: Gross or Gourmet? Permalink | Email this | Comments nobody@example.com (Jennifer Lawinski) food adventure clubs FoodAdventureClubs gastronauts new york gastronauts http://www.slashfood.com/2010/03/18/food-adventure-club-gross-or-gourmet/ Thu, 18 Mar 2010 16:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/trends/" rel="tag">Trends</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/octopus-tenticles.jpg"><span>Photo: AP</span></p> </div> <br /> The menu has featured everything from live octopus to pig hearts, goat kidneys and sauteed lamb's brains at meetings of the <a target="_blank" href="http://www.gastronauts.net/">Gastronauts</a>, a New York City food adventure club that pushes the boundaries between food and foul.<br /> <br /> "Nothing's off the table," <a href="http://www.gastronauts.net/index2.html" target="_blank">Gastronauts</a> co-founder Curtiss Calleo told the <a href="http://www.google.com/hostednews/ap/article/ALeqM5ga-HugN6WMKVf5uEr5z6XJ3Dl5tQD9EGH3900" target="_blank">Associated Press</a>. "Any restaurant worth its salt has sweetbreads or tongue or pork bellies. There's a food renaissance going on."<br /> <br /> Gastronauts was started in New York four years ago, and ever since Calleo and co-organizer Ben Raisher have been dining on extreme cuisine. The group meets at different restaurants on the first Tuesday of each month and its email list has about 300 members.<br /> <br /> Nearly 50 people came to the group's March meeting at a Queens Korean restaurant where the adventurous sampled the live octopus and lobster sashimi "freshly vivisected, then displayed on the plate on a bed of lettuce in front of its meaty core," the AP reported.<br /> <br /> And the <a target="_blank" href="http://www.gastronauts.net/">New York Gastronauts</a> isn't the only group for the gastronomically bold. <p><a href="http://www.slashfood.com/2010/03/18/food-adventure-club-gross-or-gourmet/" rel="bookmark">Continue reading <em>Food Adventure Club: Gross or Gourmet?</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/food-adventure-club-gross-or-gourmet/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405293/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/food-adventure-club-gross-or-gourmet/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T16:00:00-05:00 http://www.slashfood.com/2010/03/18/mcdonalds-sweet-on-the-1-soda/ Filed under: Fast Food mcdonalds sodaPhoto: itspaulkelly, Flickr McDonald's fans may be lovin' it even more this summer if the fast-food chain's plan to sell sodas for $1 goes through. Executives from both McDonald's and the Coca-Cola Co. have been trying to get franchises sweet on the deal at recent regional meetings, according to the Wall Street Journal. Hoping to become the place where people flock to buy beverages, McDonald's wants to offer sodas of any size for only $1. The low prices will slash soft-drink profits at Golden Arches restaurants, which rely on soda sales as among their biggest moneymakers. Though McDonald's has tried summer dollar-drink promotions in the past, it's pushing harder for the idea to stick this time around, two franchises told the Journal. Continue reading McDonald's Sweet on the $1 Soda Permalink | Email this | Comments nobody@example.com (Catherine Donaldson-Evans) 1 soda 1 soda mcdonalds mcdonalds mcdonalds soda promotion http://www.slashfood.com/2010/03/18/mcdonalds-sweet-on-the-1-soda/ Thu, 18 Mar 2010 15:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/fast-food/" rel="tag">Fast Food</a></p> <div class="photo-wide"> <p class="cap"><img alt="mcdonalds soda" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/mcdonalds-soda.jpg"><span>Photo: <a target="_blank" href="http://www.flickr.com/photos/itspaulkelly/3673480160/">itspaulkelly, Flickr</a></span></p> </div> <br /> <a href="http://www.slashfood.com/tag/mcdonalds" target="_blank">McDonald's</a> fans may be lovin' it even more this summer if the <a href="http://www.slashfood.com/category/fast-food/" target="_blank">fast-food</a> chain's plan to sell sodas for $1 goes through.<br /> <br /> Executives from both McDonald's and the Coca-Cola Co. have been trying to get franchises sweet on the deal at recent regional meetings, according to the Wall Street Journal. Hoping to become the place where people flock to buy beverages, McDonald's wants to offer sodas of any size for only $1.<br /> <br /> The low prices will slash soft-drink profits at Golden Arches restaurants, which rely on <a href="http://www.slashfood.com/tag/soda" target="_blank">soda</a> sales as among their biggest moneymakers.<br /> <br /> Though McDonald's has tried summer dollar-drink promotions in the past, it's pushing harder for the idea to stick this time around, two franchises told the Journal. <p><a href="http://www.slashfood.com/2010/03/18/mcdonalds-sweet-on-the-1-soda/" rel="bookmark">Continue reading <em>McDonald's Sweet on the $1 Soda</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/mcdonalds-sweet-on-the-1-soda/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405365/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/mcdonalds-sweet-on-the-1-soda/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T15:30:00-05:00 http://www.slashfood.com/2010/03/18/the-takedown-hits-austin-during-south-by-southwest-bacon-style/ Filed under: Events Photo: Portal and Friends, Flickr "My bacon is better than your bacon!" was the mantra heard repeatedly at the Bacon Takedown held on Sunday, March 14 at music venue Emo's in Austin, Texas. The event, sponsored by Hormel and Le Creuset and organized by Matt Timms, saw 22 contestants go pork belly to pork belly for judges' prizes and/or people's choice awards, winning Le Creuset griddle pans and either a year's supply or six-months' supply of Hormel bacon. Some dishes were intensive, like Taco Town's award-winning crack bacon tacos (blueberry-maple glazed bacon wrapped with made-to-order bacon-fat, queso fresco and blueberry habanero salsa). Of course, food competitions are nothing new and they're growing in popularity. In New York City, much of this is due to Timms, who for six years has held culinary contests in Brooklyn. Capitalizing on the Takedown series' popularity, Timms has taken it on the road. South by Southwest was the second stop (the first was in Boston with the Lamb Takedown). Continue reading The Takedown Hits Austin During SXSW - Bacon Style Permalink | Email this | Comments nobody@example.com (Jose Ralat Maldonado) Austin Bacon featured south by southwest south by southwest bacon sxsw http://www.slashfood.com/2010/03/18/the-takedown-hits-austin-during-south-by-southwest-bacon-style/ Thu, 18 Mar 2010 15:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/events/" rel="tag">Events</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/bacon-face-off.jpg"><span>Photo: <a href="http://www.flickr.com/photos/dboz/4433798665/">Portal and Friends, Flickr</a></span></p> </div> "My bacon is better than your bacon!" was the mantra heard repeatedly at the <a href="http://chili-takedown.com/?p=1038" target="_blank">Bacon Takedown</a> held on Sunday, March 14 at music venue Emo's in Austin, Texas.<br /> <br /> The event, sponsored by <a href="http://hormel.com/" target="_blank">Hormel</a> and <a href="http://www.lecreuset.co.uk/en-us/" target="_blank">Le Creuset</a> and organized by Matt Timms, saw 22 contestants go pork belly to pork belly for judges' prizes and/or people's choice awards, winning Le Creuset griddle pans and either a year's supply or six-months' supply of Hormel bacon. Some dishes were intensive, like <a href="http://tacotown.org/" target="_blank">Taco Town</a>'s award-winning crack bacon tacos (blueberry-maple glazed bacon wrapped with made-to-order bacon-fat, queso fresco and blueberry habanero salsa).<br /> <br /> Of course, food competitions are nothing new and they're growing in popularity. In New York City, much of this is due to Timms, who for six years has held culinary contests in Brooklyn. Capitalizing on the Takedown series' popularity, Timms has taken it on the road. South by Southwest was the second stop (the first was in Boston with the Lamb Takedown). <p><a href="http://www.slashfood.com/2010/03/18/the-takedown-hits-austin-during-south-by-southwest-bacon-style/" rel="bookmark">Continue reading <em>The Takedown Hits Austin During SXSW - Bacon Style</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/the-takedown-hits-austin-during-south-by-southwest-bacon-style/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19399411/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/the-takedown-hits-austin-during-south-by-southwest-bacon-style/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T15:00:00-05:00 http://www.slashfood.com/2010/03/18/eggs-in-drinks/ Filed under: Drinks Photo: Aleš Olasz Many of us have watched Sylvester Stallone as Rocky Balboa down a bunch of raw eggs and wince. Throwing a raw egg in a drink isn't just for boxers building up muscle mass, however. The wonderful egg serves as a valuable ingredient in mixing up many mixed drinks. Recipes for a caudle go back to at least the 1300s. This warm, spiced drink included wine or ale, and an egg yolk helped thicken it up. Le Viandier de Taillevent (c. 1375) lists a Flemish caudle with water, white wine, egg yolks, salt and optional verjuice. Possets marked many special occasions as celebratory drinks. One of the more popular party recipes as printed in the New York Gazette (1744) listed 1/2 pound of sugar, a quart of milk, a pint of sack (sherry) wine, 20 eggs and nutmeg. Continue reading Eggs in Drinks - LeNell It All Permalink | Email this | Comments nobody@example.com (LeNell Smothers) diamond fizz drinks with eggs egg nog eggs eggs in drinks http://www.slashfood.com/2010/03/18/eggs-in-drinks/ Thu, 18 Mar 2010 14:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/drinks/" rel="tag">Drinks</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/egg-new.jpg" alt=""><span>Photo: Aleš Olasz</span></p> </div> <br /> Many of us have watched Sylvester Stallone as Rocky Balboa down a bunch of raw eggs and wince. Throwing a raw egg in a drink isn't just for boxers building up muscle mass, however. The wonderful egg serves as a valuable ingredient in mixing up many mixed drinks.<br /> <br /> Recipes for a caudle go back to at least the 1300s. This warm, spiced drink included wine or ale, and an egg yolk helped thicken it up. Le Viandier de Taillevent (c. 1375) lists a Flemish caudle with water, white wine, egg yolks, salt and optional <a target="_blank" href="http://www.slashfood.com/2005/11/27/chefs-secrets-from-the-wall-street-journal/">verjuice</a>.<br /> <br /> Possets marked many special occasions as celebratory drinks. One of the more popular party recipes as printed in the New York Gazette (1744) listed 1/2 pound of sugar, a quart of milk, a pint of sack (sherry) wine, 20 eggs and nutmeg. <p><a href="http://www.slashfood.com/2010/03/18/eggs-in-drinks/" rel="bookmark">Continue reading <em>Eggs in Drinks - LeNell It All</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/eggs-in-drinks/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19405303/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/eggs-in-drinks/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T14:00:00-05:00 http://www.slashfood.com/2010/03/18/the-post-holiday-hash-of-yumsugar/ Filed under: On the Blogs Photo: Muy Yum, Flickr Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week: * Has all the green food coloring numbed your mind enough to fail a St. Patrick's Day food and drink quiz? * These bags promise to prevent your favorite carb from turning into stone -- for up to two weeks. * Translate Irish into Italian with corned beef and cabbage pizza. * Or, have breakfast for dinner with this hash recipe. * Hard-boiled eggs are the new calendars. * Before the next holiday, brush up on your matzo knowledge. * What are you thoughts on whiskey the day after? We thought so. Permalink | Email this | Comments nobody@example.com (Jose Ralat Maldonado) bread leftovers matzo St. Patricks Day whiskey YumSugar http://www.slashfood.com/2010/03/18/the-post-holiday-hash-of-yumsugar/ Thu, 18 Mar 2010 13:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/corned-beef-hash.jpg" alt=""><span>Photo: <a href="http://www.flickr.com/photos/muyyum/4361735238/">Muy Yum, Flickr</a></span></p> </div> Each Thursday, we round up a selection of scrumptious links from our friends over at <a target="_blank" href="http://www.yumsugar.com">YumSugar</a>. Here's what they've got cooking this week:<br /> <br /> <ul> <li>Has all the green food coloring numbed your mind enough to fail a <a target="_blank" href="http://www.yumsugar.com/Quiz-St-Patricks-Day-Irish-Food-Drink-7789649">St. Patrick's Day food and drink quiz</a>?</li> <li>These <a target="_blank" href="http://www.yumsugar.com/Household-Supplies-Review-Bread-Armor-Bags-7784544">bags</a> promise to prevent your favorite carb from turning into stone -- for up to two weeks.</li> <li>Translate Irish into Italian with corned beef and cabbage <a target="_blank" href="http://www.yumsugar.com/Easy-St-Patricks-Day-Recipe-Corned-Beef-Cabbage-Pizza-7788131">pizza</a>.</li> <li>Or, have breakfast for dinner with this <a target="_blank" href="http://www.yumsugar.com/Quick-Corned-Beef-Hash-Dinner-Recipe-7788109">hash recipe</a>.</li> <li><a target="_blank" href="http://www.yumsugar.com/Simple-Tip-Write-Date-Hard-Boiled-Eggs-7723861">Hard-boiled eggs</a> are the new calendars.</li> <li>Before the next holiday, brush up on your <a target="_blank" href="http://www.yumsugar.com/What-Matzo-7723794">matzo</a> knowledge.</li> <li>What are you thoughts on <a target="_blank" href="http://www.yumsugar.com/Whiskey-Love-Hate-7720258">whiskey</a> the day after? We thought so.</li> </ul> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/the-post-holiday-hash-of-yumsugar/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19403425/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/the-post-holiday-hash-of-yumsugar/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T13:00:00-05:00 http://www.slashfood.com/2010/03/18/north-carolina-x-marks-the-spot/ Filed under: Restaurants, Features Apple Stack Cake. Photo: thebittenword.com, Flickr Self-described "food-centric mountain irregular" Mark Rosenstein moved temporarily to the Great Smoky Mountains at age 19 to work at a restaurant. Thirty-eight years later, he's still there -- and it's easy to understand why. Long before locavores and sustainable sourcing, the food here relied entirely on farm-fresh or foraged ingredients. Habits originally developed through the poverty-long endemic to the area are now cherished by ingredient-obsessed foodies like Rosenstein. "It's difficult to farm here, it's so up and down, the weather can change and get extreme, soils are not as fertile." Thanks to the rugged, sometimes difficult terrain, he says, big farms didn't evolve; rather, land workers were cottage industry all-rounders. "At 50 acres or less, people tended to be very independent and the farm was much more diverse - a pig or two, chickens, making their own sorghum. And today, we're sort of in a revival of that," he notes. Read our "only in North Carolina" list after the jump... Continue reading North Carolina - X Marks the Spot Permalink | Email this | Comments nobody@example.com (Mark Ellwood) cheerwine chess pie country ham north carolina http://www.slashfood.com/2010/03/18/north-carolina-x-marks-the-spot/ Thu, 18 Mar 2010 12:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a>, <a href="http://www.slashfood.com/category/features/" rel="tag">Features</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/apple-stack.jpg"><span><i>Apple Stack Cake.</i> Photo: <a href="http://www.flickr.com/photos/galant/3013359537/">thebittenword.com, Flickr</a></span></p> </div> <br /> Self-described "food-centric mountain irregular" Mark Rosenstein moved temporarily to the Great Smoky Mountains at age 19 to work at a restaurant. Thirty-eight years later, he's still there -- and it's easy to understand why.<br /> <br /> Long before locavores and sustainable sourcing, the food here relied entirely on farm-fresh or foraged ingredients. Habits originally developed through the poverty-long endemic to the area are now cherished by ingredient-obsessed foodies like Rosenstein.<br /> <br /> "It's difficult to farm here, it's so up and down, the weather can change and get extreme, soils are not as fertile." Thanks to the rugged, sometimes difficult terrain, he says, big farms didn't evolve; rather, land workers were cottage industry all-rounders. "At 50 acres or less, people tended to be very independent and the farm was much more diverse - a pig or two, chickens, making their own sorghum. And today, we're sort of in a revival of that," he notes.<br /> <br /> <i>Read our "only in North Carolina" list after the jump...</i> <p><a href="http://www.slashfood.com/2010/03/18/north-carolina-x-marks-the-spot/" rel="bookmark">Continue reading <em>North Carolina - X Marks the Spot</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/north-carolina-x-marks-the-spot/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19404272/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/north-carolina-x-marks-the-spot/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T12:00:00-05:00 http://www.slashfood.com/2010/03/18/tennessee-takes-heat-for-proposing-tax-on-free-breakfast/ Filed under: Food Politics, News Photo: mjb84, Flickr The lukewarm coffee and stale bagels that mid-priced hotels tout as "continental breakfast" have fueled a tax firestorm in Tennessee. Tennessee hoteliers have united in opposition to a new proposal to collect tax on the food they purchase for their free breakfasts. The state maintains the proposal is intended to counteract a legal decision that made Tennessee an "anomaly" by creating a sales tax exemption for hotels. "Tennessee is not seeking to do anything groundbreaking or revolutionary," Department of Revenue commissioner Reagan Farr says. Continue reading Tennessee Takes Heat for Proposing Tax on Free Breakfast Permalink | Email this | Comments nobody@example.com (Hanna Raskin) department of revenue tax on breakfast tennessee hospitality association tennessee hotel tax http://www.slashfood.com/2010/03/18/tennessee-takes-heat-for-proposing-tax-on-free-breakfast/ Thu, 18 Mar 2010 11:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/food-politics/" rel="tag">Food Politics</a>, <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/breee.jpg" alt=""><span><a href="http://www.flickr.com/photos/markjms/2796240867/">Photo: mjb84, Flickr</a></span></p> </div> The lukewarm coffee and stale bagels that mid-priced hotels tout as "continental breakfast" have fueled a tax firestorm in Tennessee.<br /> <br /> Tennessee hoteliers have united in opposition to a new proposal to collect tax on the food they purchase for their free breakfasts. The state maintains the proposal is intended to counteract a legal decision that made Tennessee an "anomaly" by creating a sales tax exemption for hotels.<br /> <br /> "Tennessee is not seeking to do anything groundbreaking or revolutionary," <a href="http://www.state.tn.us/revenue" target="_blank">Department of Revenue</a> commissioner Reagan Farr says. <p><a href="http://www.slashfood.com/2010/03/18/tennessee-takes-heat-for-proposing-tax-on-free-breakfast/" rel="bookmark">Continue reading <em>Tennessee Takes Heat for Proposing Tax on Free Breakfast</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/tennessee-takes-heat-for-proposing-tax-on-free-breakfast/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19403870/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/tennessee-takes-heat-for-proposing-tax-on-free-breakfast/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T11:00:00-05:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/r7unQtHwxYc/ffpw-round-9-desserts Ree Drummond is the Pioneer Woman we all love. Challenge yourself to make one of her desserts, from either her website or cookbook. Then share it with other P-Dub fans at FFPW! [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (pwfoodie) desserts Foodie Fans of The Pioneer Woman Pioneer Woman http://feedproxy.google.com/~r/IsMyBlogBurning/~3/r7unQtHwxYc/ffpw-round-9-desserts Thu, 18 Mar 2010 08:31:21 -0700 <p>Ree Drummond is the Pioneer Woman we all love. Challenge yourself to make one of her desserts, from either her website or cookbook. Then share it with other P-Dub fans at FFPW!</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=r7unQtHwxYc:Ita2rWNRO_o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=r7unQtHwxYc:Ita2rWNRO_o:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=r7unQtHwxYc:Ita2rWNRO_o:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=r7unQtHwxYc:Ita2rWNRO_o:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=r7unQtHwxYc:Ita2rWNRO_o:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=r7unQtHwxYc:Ita2rWNRO_o:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=r7unQtHwxYc:Ita2rWNRO_o:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=r7unQtHwxYc:Ita2rWNRO_o:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/r7unQtHwxYc"> 2010-03-18T08:31:21-07:00 http://www.slashfood.com/2010/03/18/spicy-chicken-eggplant-and-bell-peppers-feast-your-eyes/ Filed under: Feast Your Eyes Photo: qlinart, Flickr There is something joyful about a stir-fry -- the percussive tap of a wok chuan (spatula) sliding vegetables around carbon steel, the hiss and spit as the food cooks, the fragrance of citrus in a spicy orange-beef-and-broccoli medley or the smell of the sea in a combo of scallops, cilantro and black bean sauce. Blogger qlinart swears this Thai-inspired stir-fry of Asian eggplant, chicken, red peppers, chiles and basil can be prepared in less than a half hour, and that the recipe is easy enough for a novice cook to make. Years ago, I was given a copy of Irene Kuo's The Key to Chinese Cooking. Her detailed illustrations and step-by-step guides -- plus her amazing recipes -- taught me well. For more on the lure, and lore, of the stir-fry, pick up Grace Young's beautiful The Breath of a Wok. Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes. Permalink | Email this | Comments nobody@example.com (Nanette Maxim) Asian foods chicken eggplant stir fry wok http://www.slashfood.com/2010/03/18/spicy-chicken-eggplant-and-bell-peppers-feast-your-eyes/ Thu, 18 Mar 2010 10:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag">Feast Your Eyes</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/02/chicken-dish.jpg"><span>Photo: <a href="http://www.flickr.com/photos/qlinart/2818473188/" target="_blank">qlinart, Flickr</a></span></p> </div> <br /> There is something joyful about a stir-fry -- the percussive tap of a wok <em>chuan</em> (spatula) sliding vegetables around carbon steel, the hiss and spit as the food cooks, the fragrance of citrus in a <a href="http://recipe.aol.com/recipe/spicy-orange-beef-and-broccoli-stir-fry/74705">spicy orange-beef-and-broccoli medley</a> or the smell of the sea in a combo of <a href="http://recipe.aol.com/recipe/grilled-sea-scallops-with-cilantro-and-black-bean-sauce/892">scallops, cilantro and black bean sauce</a>. Blogger qlinart swears this Thai-inspired stir-fry of Asian eggplant, chicken, red peppers, chiles and basil can be prepared in less than a half hour, and that the <a href="http://qlinart.blogspot.com/2008/02/chicos-spicy-chicken-with-eggplant-and.html" target="_blank">recipe</a> is easy enough for a novice cook to make.<br /> <br /> Years ago, I was given a copy of Irene Kuo's <i><a href="http://www.amazon.com/Key-Chinese-Cooking-Irene-Kuo/dp/0517148897/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1268695174&amp;sr=1-1" target="_blank">The Key to Chinese Cooking</a></i>. Her detailed illustrations and step-by-step guides -- plus her amazing recipes -- taught me well. For more on the lure, and lore, of the stir-fry, pick up Grace Young's beautiful <i><a href="http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1268695303&amp;sr=1-3" target="_blank">The Breath of a Wok</a></i>.<br /> <br /> <i>Become a member of the <a href="http://www.flikcr.com/groups/slashfood/">Slashfood Flickr</a> pool to get a shot of having your photos featured in Feast Your Eyes.</i> <p></p> <p><a href="http://www.slashfood.com/2010/03/18/spicy-chicken-eggplant-and-bell-peppers-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19365682/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/18/spicy-chicken-eggplant-and-bell-peppers-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-18T10:00:00-05:00 http://feedproxy.google.com/~r/SteamyKitchen/~3/99cPk3f55PY/7777-salted-caramel-covered-strawberries.html These Salted Caramel Covered Strawberries only take about 15 minutes to make and I bet 15 seconds to eat. Oh and I cheated. Instead of making my own caramel, I got a little help from a yellow bag and a microwave. Oh how I love modern convenience, especially when it comes to candy coated strawberries! If you want to be real fancy, I suppose you could make your own salted caramel. But me? I’m just fine with these little nuggets. Melt them in the microwave with some sea salt. One of the tricks to this recipe is to soak the strawberries briefly in ice water to perk up the green stem and improves the succulent texture of the strawberries. Melt the caramel in the microwave, swirl the strawberry to coat, then into your choice of chopped nuts (quick, someone make them with pistachios!!). I love messy caramel. This recipe came from a brand-new cookbook called Southern Living Farmer Market Cookbook, and I’ve try for the recipe so far, all a big hit. Lots of photos and recipes featuring the goods you’d find at your local farmers market. Print RecipePrint Salted Caramel Covered Strawberries Recipe ========================================== Recipe from Southern Living Farmers Market 10 large fresh strawberries 20 caramels 1 1/2 tablespoons whipping cream 1/4 teaspoon sea salt 1 cup coarsely chopped mixed nuts (peanuts and almond slivers) Wax paper 1. Soak strawberries in a ice bath for 5 minutes to restore their perky leaves 2. Pat strawberries completely dry with paper towels 3. Microwave caramels, whipping cream, and salt in a microwave-safe bowl at MEDIUM(50% power) 2 minutes or until smooth, stirring at 1-minute intervals. 4. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (SteamyKitchen) American Recipes Appetizers/Little Bites Fast Recipes GF-Adaptable My Favorite Recipes Recipes Sweets & Libations caramel nuts strawberries whipping cream http://feedproxy.google.com/~r/SteamyKitchen/~3/99cPk3f55PY/7777-salted-caramel-covered-strawberries.html Thu, 18 Mar 2010 13:17:42 -0000 <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-87761.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-87761.jpg" alt=""></a></p> <p>These Salted Caramel Covered Strawberries only take about 15 minutes to make and I bet 15 seconds to eat. Oh and I cheated.</p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/kraft-caramel.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/kraft-caramel.jpg" alt=""></a>Instead of making my own caramel, I got a little help from a yellow bag and a microwave.</p> <p>Oh how I love modern convenience, especially when it comes to candy coated strawberries!</p> <p>If you want to be real fancy, I suppose you could make your own <a target="_blank" href="http://www.davidlebovitz.com/archives/2010/01/salted_butter_caramels.html">salted caramel</a>. But me? I’m just fine with these little nuggets. Melt them in the microwave with some sea salt.</p> <p><span id="more-7777"></span></p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-2.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-2.jpg" alt=""></a></p> <p>One of the tricks to this recipe is to soak the strawberries briefly in ice water to perk up the green stem and improves the succulent texture of the strawberries.</p> <p><a target="_blank" href="../wp-content/uploads/2010/03/salted-caramel-covered-strawberries.jpg"><img alt=""></a></p> <p>Melt the caramel in the microwave, swirl the strawberry to coat, then into your choice of chopped nuts (quick, someone make them with pistachios!!).</p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-8764.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-8764.jpg" alt=""></a></p> <p>I love messy caramel.</p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-8762.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/salted-caramel-covered-strawberries-8762.jpg" alt=""></a></p> <p>This recipe came from a brand-new cookbook called <a target="_blank" rel="nofollow" href="http://www.amazon.com/gp/product/084873307X?ie=UTF8&amp;tag=steakitc-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=084873307X/steakitc-20"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/southern-living-150x150.jpg" alt="">Southern Living Farmer Market Cookbook</a>, and I’ve try for the recipe so far, all a big hit. Lots of photos and recipes featuring the goods you’d find at your local farmers market.</p> <div class="recipe"> <p id="printbutton"><a href="http://steamykitchen.com/print-recipe?pid=7777"><img src="http://steamykitchen.com/wp-content/themes/thesis_151/custom/images/printicon.gif" alt="Print Recipe">Print</a></p> <h1>Salted Caramel Covered Strawberries Recipe</h1> <p>Recipe from Southern Living Farmers Market</p> <p>10 large fresh strawberries<br /> 20 caramels<br /> 1 1/2 tablespoons whipping cream<br /> 1/4 teaspoon sea salt<br /> 1 cup coarsely chopped mixed nuts (peanuts and almond slivers)<br /> Wax paper</p> <p>1. Soak strawberries in a ice bath for 5 minutes to restore their perky leaves<br /> 2. Pat strawberries completely dry with paper towels<br /> 3. Microwave caramels, whipping cream, and salt in a microwave-safe bowl at MEDIUM(50% power) 2 minutes or until smooth, stirring at 1-minute intervals.<br /> 4. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.</p> </div> <p><a href="http://feedads.g.doubleclick.net/~a/pIgWvdRdthqhIBHFV891ti6TYb4/0/da"><img src="http://feedads.g.doubleclick.net/~a/pIgWvdRdthqhIBHFV891ti6TYb4/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/pIgWvdRdthqhIBHFV891ti6TYb4/1/da"><img src="http://feedads.g.doubleclick.net/~a/pIgWvdRdthqhIBHFV891ti6TYb4/1/di"></a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=99cPk3f55PY:15bBMYqP4oM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=99cPk3f55PY:15bBMYqP4oM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=99cPk3f55PY:15bBMYqP4oM:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=99cPk3f55PY:15bBMYqP4oM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=99cPk3f55PY:15bBMYqP4oM:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=99cPk3f55PY:15bBMYqP4oM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=99cPk3f55PY:15bBMYqP4oM:gIN9vFwOqvQ"></a></div> 2010-03-18T13:17:42Z http://www.noodlepie.com/2010/03/like-that-was-ever-gonna-happen.html Ha... revisited something I wrote from three years ago, The second point that interests me from a practical point of view is how a combination of twitter/blog/flickr/crowdsourcing can aid the reporter in best reporting the raw facts and then help develop a story. I think the idea of a Twitter network has legs for journalists/editors. Blogs are well proven as are Flickr, YouTube et al - and remember if I hadn't uploaded these pics to Flickr I might never have found out (or it might have taken me longer to find out) that the police were actively deleting digital images in Toulouse on Sunday. For the journalist, the skill is in meshing all these tools together in a meaningful way. link Ha... Like that was ever gonna happen. nobody@example.com (Graham Holliday) Journalism http://www.noodlepie.com/2010/03/like-that-was-ever-gonna-happen.html Thu, 18 Mar 2010 11:22:41 +0100 <p>Ha... revisited something I wrote <a href="http://www.noodlepie.com/2007/03/toulouse_riots.html">from three years ago</a>,</p> <blockquote> <p>The second point that interests me from a practical point of view is how a combination of twitter/blog/flickr/crowdsourcing can aid the reporter in best reporting the raw facts and then help develop a story. I think the idea of a Twitter network has legs for journalists/editors. Blogs are well proven as are Flickr, YouTube et al - and remember if I hadn't uploaded these pics to Flickr I might never have found out (or it might have taken me longer to find out) that the police were actively deleting digital images in Toulouse on Sunday. For the journalist, the skill is in meshing all these tools together in a meaningful way. <a href="http://www.noodlepie.com/2007/03/toulouse_riots.html">link</a></p> </blockquote> <p>Ha... Like that was ever gonna happen.</p> 2010-03-18T11:22:41+01:00 http://feedproxy.google.com/~r/DutchGirlCooking/~3/Imle-jbsikU/kenyan-curried-cabbage <a href="http://www.kayotic.nl/blog/kenyan-curried-cabbage"><img align="left" hspace="5" width="150" src="http://farm3.static.flickr.com/2710/4434610339_1066975211.jpg" class="alignleft wp-post-image tfe" alt="Kenyan Curried Cabbage" title="" /></a>It's Africa week at Kayotic Kitchen! Or at least it seems so.<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/Imle-jbsikU" height="1" width="1"/> nobody@example.com (Kay) Kids Recipes Sides Vegetarian vegetables carrots curry powder Kenyan Curried Cabbage milk onion pepper salt http://feedproxy.google.com/~r/DutchGirlCooking/~3/Imle-jbsikU/kenyan-curried-cabbage Thu, 18 Mar 2010 05:35:45 -0000 <a href="http://www.kayotic.nl/blog/kenyan-curried-cabbage"><img align="left" hspace="5" width="150" src="http://farm3.static.flickr.com/2710/4434610339_1066975211.jpg" class="alignleft wp-post-image tfe" alt="Kenyan Curried Cabbage" title="" /></a>It's Africa week at Kayotic Kitchen! Or at least it seems so.<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/Imle-jbsikU" height="1" width="1"/> 2010-03-18T05:35:45Z http://feedproxy.google.com/~r/IsMyBlogBurning/~3/QKqpMrPTr3k/sugar-high-fridays-lucky-green-maddness To celebrate all things spring, St. Patrick's and yes, March Madness too, you can post your favorite "lucky, green, post-game, or spring" dessert recipe in this round up by sending some information to farmerfare AT gmail DOT com. Please include: Permalink to your post Your Name, Blog Name, Recipe Name Brief Summary of Your Recipe And an image no bigger than 200x200 pixels read more [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (BethBader) book giveaway dessert Green Maddness Sugar High Friday Sugar High Fridays: Lucky http://feedproxy.google.com/~r/IsMyBlogBurning/~3/QKqpMrPTr3k/sugar-high-fridays-lucky-green-maddness Wed, 17 Mar 2010 11:26:17 -0700 <p>To celebrate all things spring, St. Patrick's and yes, March Madness too, you can post your favorite "lucky, green, post-game, or spring" dessert recipe in this round up by sending some information to farmerfare AT gmail DOT com. Please include:<br /> Permalink to your post<br /> Your Name, Blog Name, Recipe Name<br /> Brief Summary of Your Recipe<br /> And an image no bigger than 200x200 pixels</p> <p><a href="http://www.ismyblogburning.com/sugar-high-fridays-lucky-green-maddness">read more</a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=QKqpMrPTr3k:H0-a1zCC0TU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=QKqpMrPTr3k:H0-a1zCC0TU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=QKqpMrPTr3k:H0-a1zCC0TU:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=QKqpMrPTr3k:H0-a1zCC0TU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=QKqpMrPTr3k:H0-a1zCC0TU:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=QKqpMrPTr3k:H0-a1zCC0TU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=QKqpMrPTr3k:H0-a1zCC0TU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=QKqpMrPTr3k:H0-a1zCC0TU:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/QKqpMrPTr3k"> 2010-03-17T11:26:17-07:00 http://feedproxy.google.com/~r/ezrapoundcake/~3/K-CrONITCmQ/5720 A few weeks ago, I was cleansed from the Tuesdays with Dorie blogroll, and a few of you have asked why. Actually, I stopped baking with the group several months ago. The size of my ass had started to exceed my ambition. Continue reading: Roasted Cauliflower with Cumin, Coriander and Almonds © 2010 Rebecca Crump. All rights reserved. [IMAGE] [IMAGE] nobody@example.com (Rebecca) Meatless Sides cauliflower Indian side vegetable Vegetarian http://feedproxy.google.com/~r/ezrapoundcake/~3/K-CrONITCmQ/5720 Wed, 17 Mar 2010 17:46:23 -0000 <p><a rel="attachment wp-att-5717" href="http://www.ezrapoundcake.com/archives/5720/roast-cauliflower-1"><img src="http://www.ezrapoundcake.com/wp-content/uploads/2010/03/roast-cauliflower-1.jpg" alt=""></a></p> <p>A few weeks ago, I was cleansed from the Tuesdays with Dorie blogroll, and a few of you have asked why.</p> <p>Actually, I stopped baking with the group several months ago.</p> <p>The size of my ass had started to exceed my ambition.</p> <p><em><a href="http://www.ezrapoundcake.com/archives/5720?utm_source=feed&amp;utm_campaign=rss-no-more&amp;utm_medium=rss">Continue reading: Roasted Cauliflower with Cumin, Coriander and Almonds</a></em></p> <p>© 2010 Rebecca Crump. All rights reserved.</p> <p><a href="http://feedads.g.doubleclick.net/~a/Ms6Zo-W7qEMsfy6_db0_5YH_aW0/0/da"><img src="http://feedads.g.doubleclick.net/~a/Ms6Zo-W7qEMsfy6_db0_5YH_aW0/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/Ms6Zo-W7qEMsfy6_db0_5YH_aW0/1/da"><img src="http://feedads.g.doubleclick.net/~a/Ms6Zo-W7qEMsfy6_db0_5YH_aW0/1/di"></a></p> 2010-03-17T17:46:23Z http://feedproxy.google.com/~r/HomesickTexan/~3/62Y_EJTIP9s/capirotada-mexican-bread-pudding-lent.html I did not grow up eating capirotada. Truth be told, I had never even heard of it until a few years ago when I was at a Mexican restaurant on a Lenten Friday. “Hay capirotada,” was written on a... <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=yIl2AUoC8zA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:4cEx4HpKnUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:4cEx4HpKnUU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=7Q72WNTAKBA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=I9og5sOYxJI" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:V_sGLiPBpWU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=qj6IDK7rITs" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:gIN9vFwOqvQ" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:3QFJfmc7Om4"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:3QFJfmc7Om4" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:XhI0_UKdTUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:XhI0_UKdTUU" border="0" /></a></div> <img src="http://feeds.feedburner.com/~r/HomesickTexan/~4/62Y_EJTIP9s" height="1" width="1" /> nobody@example.com (Lisa (Homesick Texan)) Tex-Mex Mexican pecan dessert http://feedproxy.google.com/~r/HomesickTexan/~3/62Y_EJTIP9s/capirotada-mexican-bread-pudding-lent.html Wed, 17 Mar 2010 15:35:00 -0000 I did not grow up eating capirotada. Truth be told, I had never even heard of it until a few years ago when I was at a Mexican restaurant on a Lenten Friday. “Hay capirotada,” was written on a... <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=yIl2AUoC8zA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:4cEx4HpKnUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:4cEx4HpKnUU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=7Q72WNTAKBA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=I9og5sOYxJI" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:V_sGLiPBpWU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=qj6IDK7rITs" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:gIN9vFwOqvQ" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:3QFJfmc7Om4"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:3QFJfmc7Om4" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=62Y_EJTIP9s:dgUkkPTKzOA:XhI0_UKdTUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=62Y_EJTIP9s:dgUkkPTKzOA:XhI0_UKdTUU" border="0" /></a></div> <img src="http://feeds.feedburner.com/~r/HomesickTexan/~4/62Y_EJTIP9s" height="1" width="1" /> 2010-03-17T15:35:00Z http://www.accidentalhedonist.com/index.php?title=food_porn_irish_whiskey_cupcake&more=1&c=1&tb=1&pb=1 I am off, deep in the nether regions of Arizona, doing some work for my day job, so in-depth essays on the peculiarities on the history of cardamon will have to wait until some free time comes up, probably later tonight. Meanwhile, for St. Patty's Day, here's a pic of Cupcake Royale's Irish Whiskey Maple Cupcake for you food porn addicts out there (and I KNOW you're out there). nobody@example.com (Kate Hopkins) Pictures http://www.accidentalhedonist.com/index.php?title=food_porn_irish_whiskey_cupcake&more=1&c=1&tb=1&pb=1 Wed, 17 Mar 2010 14:50:19 -0000 <div class="image_block"><img src="http://www.accidentalhedonist.com/media/4425004404_e8cf00ed87.jpg" alt=""></div> <p>I am off, deep in the nether regions of Arizona, doing some work for my day job, so in-depth essays on the peculiarities on the history of cardamon will have to wait until some free time comes up, probably later tonight.</p> <p>Meanwhile, for St. Patty's Day, here's a pic of <a href="http://www.cupcakeroyale.com/">Cupcake Royale's</a> Irish Whiskey Maple Cupcake for you food porn addicts out there (and I KNOW you're out there).</p> <br /> 2010-03-17T14:50:19Z http://foodiefarmgirl.blogspot.com/2010/03/wednesday-dose-of-cute-happy-st.html Farmgirl Fare - Teddy wearing his Irish greenWho Says Sheep Don't Celebrate? Big Teddy is Ready! © Copyright 2010 FarmgirlFare.com, the little bit of Irish (actually, at least one of us is quite a bit Irish) foodie farm blog where barnyard animals will use any excuse to party, no matter what their lineage. nobody@example.com (Farmgirl Susan) Daily Dose of Cute 14 Teddy http://foodiefarmgirl.blogspot.com/2010/03/wednesday-dose-of-cute-happy-st.html Wed, 17 Mar 2010 14:23:00 -0000 <div></div> <div><a href="http://www.flickr.com/photos/7545231@N03/4440170811/" title="Farmgirl Fare - Teddy wearing his Irish green by Farmgirl Susan, on Flickr"><span><img alt="Farmgirl Fare - Teddy wearing his Irish green" src="http://farm5.static.flickr.com/4055/4440170811_2252f28d15_o.jpg"></span></a></div> <div><span>Who Says Sheep Don't Celebrate?</span> <a href="http://foodiefarmgirl.blogspot.com/2005/09/daily-farm-photo-92705.html"><span><u>Big Teddy</u></span></a> <span>is Ready!</span></div> <br /> <div></div> <br /> <div><span><span>©</span> <span>Copyright 2010</span></span> <a href="http://farmgirlfare.com/"><span><u>FarmgirlFare.com</u></span></a><span>, the little bit of Irish (actually, at least one of us is quite a bit Irish) foodie farm blog where barnyard animals will use any excuse to party, no matter what their lineage.</span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-17T14:23:00Z http://nosheteria.com/2010/03/naughty-and-nice.html [IMAGE]I was at the heath food store recently, perusing through the many bags of Bob's Red Mill products when I spotted a bag of graham flour. Graham flour? Graham crackers, I thought. So, I grabbed a bag and went home. Some may think of graham crackers as a childish food. And I suppose they are. I remember sitting around diminutive work tables in elementary school, with a Dixie cup full of apple juice and a teacher's assistant placing graham crackers on the paper napkin in front of me. I loved the snack then, and I love the snack now. Graham crackers are still one of my go-to snacks when nothing else sounds good. Slathered with peanut butter, they can't be beat. And I only could imagine that they would be superlative when homemade. I went home, and did a quick Google search for graham cracker recipes, only to find that today's graham crackers aren't even made with graham flour. Sweetened with honey, and made golden with brown sugar they sounded like they were delicious biscuits, but not necessarily wheaty treats. I held the package of graham flour in my hand, dusty and the color of a morning cup of coffee with too much milk, and decided to simply substitute some of the all-purpose flour for graham flour. They were delicious, and like I had guessed, far superior to the packaged crackers of my youth. With the addition of the graham flour, they were coarser (in a good way), and more substantial-- the perfect afternoon snack. I left some plain, and dipped the rest in Belgian milk chocolate. The richness of the chocolate played nicely off of the gentle sweetness of the cracker. The following recipe makes quite a few crackers. And the dough remains fresh in the refrigerator for quite a few days. In fact, I made two batches. The first recipe I rolled and cut by hand into more conventional rectangles. Later, I used a biscuit cutter, and made dainty circles-- either way you do it is fine. Graham Crackers adapted from Nancy Silverton 1 1/2 cups flour 1 cup graham flour 1 cup dark brown sugar, packed lightly 1 teaspoon baking soda 3/4 teaspoon kosher salt 7 tablespoons unsalted butter, cut into one-inch cubes 1/3 cup honey 5 tablespoons milk 2 tablespoons vanilla extract In the bowl of a food processor, combine flours, brown sugar, baking soda, and salt. Pulse until blended. Add the butter, and continue to pulse the food processor until a coarse meal is obtained. In a small bowl, mix the honey, milk, and vanilla extract. Add to the flour mixture , and pulse until the dough barely comes together. The dough will be soft and quite sticky. Place on a well-floured piece of plastic wrap. Flatten the dough into a rectangle, one-inch thick. Wrap dough, and chill until firm, at least 2 hours or overnight. Divide dough in half, and return one half to the refrigerator. On a well-floured surface, roll out the dough to 1/8 inch thick. Dough will be sticky, use plenty of flour. With a pairing knife cut rectangles 2 by 3 inches, or use a round biscuit cutter. Place crackers on a parchment-lined cookie sheet and chill dough for 15-20 minutes in the freezer. Repeat process with the other half of the dough. Adjust the racks in the oven the upper and lower third. Preheat to 350 degrees. Remove the crackers from the refrigerator, and poke several times with a toothpick or skewer to ensure flatness of the cracker upon baking. Bake for approximately 20 minutes, rotating the baking sheets at 10 minutes to ensure even baking. Remove from oven, and place on a rack to cool. If desired, dip cool crackers in milk chocolate, melted in a double boiler. from Nosheteria nobody@example.com (noreply@blogger.com (nosheteria)) http://nosheteria.com/2010/03/naughty-and-nice.html Wed, 17 Mar 2010 04:01:00 -0000 <img src="http://nosheteria.com/blogtags/BT-Nosheteria.jpg">I was at the heath food store recently, perusing through the many bags of <a href="http://www.bobsredmill.com/" target="_blank">Bob's Red Mill</a> products when I spotted a bag of graham flour. Graham flour? Graham crackers, I thought. So, I grabbed a bag and went home.<br /> <br /> Some may think of graham crackers as a childish food. And I suppose they are. I remember sitting around diminutive work tables in elementary school, with a Dixie cup full of apple juice and a teacher's assistant placing graham crackers on the paper napkin in front of me. I loved the snack then, and I love the snack now. Graham crackers are still one of my go-to snacks when nothing else sounds good. Slathered with peanut butter, they can't be beat. And I only could imagine that they would be superlative when homemade.<br /> <br /> I went home, and did a quick Google search for graham cracker recipes, only to find that today's graham crackers aren't even made with graham flour. Sweetened with honey, and made golden with brown sugar they sounded like they were delicious biscuits, but not necessarily wheaty treats. I held the package of graham flour in my hand, dusty and the color of a morning cup of coffee with too much milk, and decided to simply substitute some of the all-purpose flour for graham flour.<br /> <br /> <a href="http://nosheteria.com/uploaded_images/GrahamCrackers-704805.jpg"><img src="http://nosheteria.com/uploaded_images/GrahamCrackers-704801.jpg" alt=""></a>They were delicious, and like I had guessed, far superior to the packaged crackers of my youth. With the addition of the graham flour, they were coarser (in a good way), and more substantial-- the perfect afternoon snack. I left some plain, and dipped the rest in Belgian milk chocolate. The richness of the chocolate played nicely off of the gentle sweetness of the cracker.<br /> <br /> The following recipe makes quite a few crackers. And the dough remains fresh in the refrigerator for quite a few days. In fact, I made two batches. The first recipe I rolled and cut by hand into more conventional rectangles. Later, I used a biscuit cutter, and made dainty circles-- either way you do it is fine.<br /> <br /> <span>Graham Crackers</span><br /> adapted from Nancy Silverton<br /> <br /> 1 1/2 cups flour<br /> 1 cup graham flour<br /> 1 cup dark brown sugar, packed lightly<br /> 1 teaspoon baking soda<br /> 3/4 teaspoon kosher salt<br /> 7 tablespoons unsalted butter, cut into one-inch cubes<br /> 1/3 cup honey<br /> 5 tablespoons milk<br /> 2 tablespoons vanilla extract<br /> <br /> In the bowl of a food processor, combine flours, brown sugar, baking soda, and salt. Pulse until blended. Add the butter, and continue to pulse the food processor until a coarse meal is obtained.<br /> <br /> In a small bowl, mix the honey, milk, and vanilla extract. Add to the flour mixture , and pulse until the dough barely comes together. The dough will be soft and quite sticky. Place on a well-floured piece of plastic wrap. Flatten the dough into a rectangle, one-inch thick. Wrap dough, and chill until firm, at least 2 hours or overnight.<br /> <br /> Divide dough in half, and return one half to the refrigerator. On a well-floured surface, roll out the dough to 1/8 inch thick. Dough will be sticky, use plenty of flour. With a pairing knife cut rectangles 2 by 3 inches, or use a round biscuit cutter. Place crackers on a parchment-lined cookie sheet and chill dough for 15-20 minutes in the freezer. Repeat process with the other half of the dough.<br /> <br /> Adjust the racks in the oven the upper and lower third. Preheat to 350 degrees. Remove the crackers from the refrigerator, and poke several times with a toothpick or skewer to ensure flatness of the cracker upon baking.<br /> <br /> Bake for approximately 20 minutes, rotating the baking sheets at 10 minutes to ensure even baking. Remove from oven, and place on a rack to cool. If desired, dip cool crackers in milk chocolate, melted in a double boiler. <div class="blogger-post-footer">from <a href="http://www.nosheteria.com">Nosheteria</a><img alt=""></div> 2010-03-17T04:01:00Z http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-disappearing-cat.html Farmgirl Fare - Disappearing Cat Trick Sarah KatePoof! Want to see more of little Sarah Kit Kat Kate?5/1/08: Meet Sarah Kate5/11/08: There's A New Supervisor in Town5/26/08: Purr Where You're Planted6/4/08: Look What the Kit Kat Dragged In8/24/08: You Can't Fence in a Farm Cat2/16/10: Perfectly Posed © Copyright 2010 FarmgirlFare.com, the black and white foodie farm blog where this daylight after 7pm stuff is kind of freaking us out. Well, not all of us—but at least the ones who are used to catering to everybody else's needs (and putting off their own dinner) at a certain time of the day. nobody@example.com (Farmgirl Susan) Daily Dose of Cute 14 Sarah Kit Kat Kate http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-disappearing-cat.html Wed, 17 Mar 2010 00:55:00 -0000 <div><a href="http://www.flickr.com/photos/7545231@N03/4438824995/" title="Farmgirl Fare - Disappearing Cat Trick Sarah Kate by Farmgirl Susan, on Flickr"><span><img alt="Farmgirl Fare - Disappearing Cat Trick Sarah Kate" src="http://farm3.static.flickr.com/2793/4438824995_aed52819ec_o.jpg"></span></a></div> <div><em><span>Poof!</span></em></div> <div><span><br /></span></div> <div><strong><span>Want to see more of little Sarah Kit Kat Kate?</span></strong></div> <div><span>5/1/08:</span> <a href="http://foodiefarmgirl.blogspot.com/2008/05/thursday-farm-photo-kit-kat-kate.html"><u><span>Meet Sarah Kate</span></u></a></div> <div><span>5/11/08:</span> <a href="http://foodiefarmgirl.blogspot.com/2008/05/sunday-farm-photo-2-sheep-freedom-day.html"><u><span>There's&nbsp;A New Supervisor in Town</span></u></a></div> <div><span>5/26/08:</span> <a href="http://foodiefarmgirl.blogspot.com/2008/05/monday-daily-dose-of-cute-purr-where.html"><u><span>Purr Where You're Planted</span></u></a></div> <div><span>6/4/08:</span> <a href="http://foodiefarmgirl.blogspot.com/2008/06/wednesday-daily-dose-of-cute-bunny-for.html"><u><span>Look What the Kit Kat Dragged In</span></u></a></div> <div><span>8/24/08:</span> <a href="http://foodiefarmgirl.blogspot.com/2008/08/sunday-daily-dose-of-cute-you-cant.html"><u><span>You Can't Fence in a Farm Cat</span></u></a></div> <div><span>2/16/10:</span> <a href="http://foodiefarmgirl.blogspot.com/2010/02/tuesday-dose-of-cute-perfectly-posed.html"><u><span>Perfectly Posed</span></u></a></div> <div><span><br /></span></div> <div><span>© Copyright 2010</span> <a href="http://farmgirlfare.com/"><u><span>FarmgirlFare.com</span></u></a><span>, the black and white foodie farm blog where this&nbsp;daylight after 7pm stuff is kind of freaking us out. Well, not all of us—but at least the ones who are used to catering to everybody else's needs (and putting off their own dinner)&nbsp;at a certain time of the day.</span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-17T00:55:00Z http://desertculinary.blogspot.com/2010/03/pistachio-shortbread-wedges.html When Jeff accepted the new position, we were unsure what he was going to do for a workspace during the times we are back in Minneapolis. Thankfully, he was able to secure a spot in the same building very near where he used to sit before. Which meant, to me anyway, that I'd be able to continue our Wednesday Treat Day tradition when we are in town - at least, until things get crazy around here again! Since this Wednesday is St. Patrick's Day, how could I make anything that didn't involve green in some form? I didn't even have to think about what to make as these Pistachio Shortbread Wedges that PJ posted recently fit the bill! These tender cookies get their green color from not only the chopped pistachios scattered on top, but a secret ingredient - instant pistachio pudding mix! Mixed with creamy butter, a touch of sugar, salt and a dribble of vanilla, the pudding mix quickly stains the mixture a vibrant green without having to add any extra coloring. Bound with enough flour to form the dough, the mixture is pliable and soft, yet not so sticky that it clings to you while handling it, making for a dough that was a dream to work with. Shortbread dough can be rolled out and cut into cookies if desired, but this version simplifies the whole process by splitting the dough in half and pressing each over the bottom of a couple cake pans to form tidy, contained rounds instead. The pudding mix adds a hint of pistachio flavor, but to reinforce that, finely chopped pistachios are then scattered over each piece of dough - to ensure the nuts adhere, be sure to lightly press them down into the dough. The best way to tell when the shortbreads are done is by watching the sides of the dough - when they start to pull away from the sides and the edges are richly golden, it's time to take them out. Instead of waiting for them to cool down at all, immediately (but carefully, they are quite hot!) after you take them out of the oven, you'll want to turn them out of the pans and slice them into wedges. While still warm, the shortbread is soft enough that you will be able to slice the rounds into solid wedges. If you wait until they have cooled completely, they won't cut well and will tend to crumble. We used 9" pans to bake this shortbread in, but if you only have the more common 8" size, go ahead and use those. Everything stays the same, but you may just need an extra minute or two to bake them through. With just enough sweetness, we didn't find these buttery wedges to be overly complex with pistachio flavor. That isn't necessarily a bad thing though as that melt-in-your-mouth texture was brilliant and the nuts on top did help a bit. I think we just expected a little more pistachio punch - you could add "pistachio flavoring" if you happen to have it, but I didn't and just went with vanilla. Recipes Pistachio Shortbread Wedges [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (Joe) http://desertculinary.blogspot.com/2010/03/pistachio-shortbread-wedges.html Wed, 17 Mar 2010 00:42:00 -0000 When Jeff accepted the new position, we were unsure what he was going to do for a workspace during the times we are back in Minneapolis. Thankfully, he was able to secure a spot in the same building very near where he used to sit before. Which meant, to me anyway, that I'd be able to continue our Wednesday Treat Day tradition when we are in town - at least, until things get crazy around here again!<br /> <br /> Since this Wednesday is St. Patrick's Day, how could I make anything that didn't involve green in some form? I didn't even have to think about what to make as these <span>Pistachio Shortbread Wedges</span> that <a href="http://www.kingarthurflour.com/blog">PJ</a> posted recently fit the bill!<br /> <br /> <a href="http://2.bp.blogspot.com/_J-s7w5-Rv84/S6AleG2jC2I/AAAAAAAAMUU/gS2RaSHj6_8/s1600-h/ps2.jpg"><img src="http://2.bp.blogspot.com/_J-s7w5-Rv84/S6AleG2jC2I/AAAAAAAAMUU/gS2RaSHj6_8/s400/ps2.jpg" alt=""></a>These tender cookies get their green color from not only the chopped pistachios scattered on top, but a secret ingredient - instant pistachio pudding mix! Mixed with creamy butter, a touch of sugar, salt and a dribble of vanilla, the pudding mix quickly stains the mixture a vibrant green without having to add any extra coloring. Bound with enough flour to form the dough, the mixture is pliable and soft, yet not so sticky that it clings to you while handling it, making for a dough that was a dream to work with.<br /> <br /> Shortbread dough can be rolled out and cut into cookies if desired, but this version simplifies the whole process by splitting the dough in half and pressing each over the bottom of a couple cake pans to form tidy, contained rounds instead. The pudding mix adds a hint of pistachio flavor, but to reinforce that, finely chopped pistachios are then scattered over each piece of dough - to ensure the nuts adhere, be sure to lightly press them down into the dough. The best way to tell when the shortbreads are done is by watching the sides of the dough - when they start to pull away from the sides and the edges are richly golden, it's time to take them out.<br /> <br /> <a href="http://2.bp.blogspot.com/_J-s7w5-Rv84/S6AldaiGH_I/AAAAAAAAMUM/QcX19J8kWLA/s1600-h/ps1.jpg"><img src="http://2.bp.blogspot.com/_J-s7w5-Rv84/S6AldaiGH_I/AAAAAAAAMUM/QcX19J8kWLA/s400/ps1.jpg" alt=""></a>Instead of waiting for them to cool down at all, immediately (but carefully, they are quite hot!) after you take them out of the oven, you'll want to turn them out of the pans and slice them into wedges. While still warm, the shortbread is soft enough that you will be able to slice the rounds into solid wedges. If you wait until they have cooled completely, they won't cut well and will tend to crumble.<br /> <br /> We used 9" pans to bake this shortbread in, but if you only have the more common 8" size, go ahead and use those. Everything stays the same, but you may just need an extra minute or two to bake them through. With just enough sweetness, we didn't find these buttery wedges to be overly complex with pistachio flavor. That isn't necessarily a bad thing though as that melt-in-your-mouth texture was brilliant and the nuts on top did help a bit. I think we just expected a little more pistachio punch - you could add "pistachio flavoring" if you happen to have it, but I didn't and just went with vanilla.<br /> <br /> <div><a href="http://4.bp.blogspot.com/_J-s7w5-Rv84/S6AldNdxOHI/AAAAAAAAMUE/9yJ9yZdBuk0/s1600-h/ps.jpg"><img src="http://4.bp.blogspot.com/_J-s7w5-Rv84/S6AldNdxOHI/AAAAAAAAMUE/9yJ9yZdBuk0/s400/ps.jpg" alt=""></a><span>Recipes</span><br /></div> <div><a href="http://desertculinary.blogspot.com/2005/05/pistachio-shortbread-wedges.html">Pistachio Shortbread Wedges</a><br /></div> <div class="blogger-post-footer"><img alt=""></div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=6z9IoJKUNJM:PRAIgaAyMqc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=6z9IoJKUNJM:PRAIgaAyMqc:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=63t7Ie-LG7Y"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=6z9IoJKUNJM:PRAIgaAyMqc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=6z9IoJKUNJM:PRAIgaAyMqc:gIN9vFwOqvQ"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=6z9IoJKUNJM:PRAIgaAyMqc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=6z9IoJKUNJM:PRAIgaAyMqc:F7zBnMyn0Lo"></a></div> 2010-03-17T00:42:00Z http://feedproxy.google.com/~r/ezrapoundcake/~3/pHGTa0fOHic/5700 Ina Garten calls these “Individual Meat Loaves,” but since I ate mine while I was watching “Austin Powers in Goldmember,” they’ll always be Mini Meatloaves to me. Yes, in honor of Mini-Me, the one-eighth-size clone of Dr. Evil. Don’t you judge me! Continue reading: Mini Meatloaves. Oh, behave. © 2010 Rebecca Crump. All rights reserved. [IMAGE] [IMAGE] nobody@example.com (Rebecca) Main Courses Barefoot Bloggers Barefoot Contessa Beef Ina Garten main course meat meatloaf http://feedproxy.google.com/~r/ezrapoundcake/~3/pHGTa0fOHic/5700 Tue, 16 Mar 2010 18:45:42 -0000 <p><a rel="attachment wp-att-5702" href="http://www.ezrapoundcake.com/archives/5700/mini-meatloaf"><img src="http://www.ezrapoundcake.com/wp-content/uploads/2010/03/mini-meatloaf.jpg" alt=""></a></p> <p>Ina Garten calls these “Individual Meat Loaves,” but since I ate mine while I was watching <a href="http://www.amazon.com/gp/product/B00005JL2O?ie=UTF8&amp;tag=ezrpoucak-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00005JL2O">“Austin Powers in Goldmember,”</a><img src="http://www.assoc-amazon.com/e/ir?t=ezrpoucak-20&amp;l=as2&amp;o=1&amp;a=B00005JL2O" alt="">they’ll always be <strong>Mini Meatloaves</strong> to me.</p> <p>Yes, in honor of Mini-Me, the one-eighth-size clone of Dr. Evil.</p> <p>Don’t you judge me!</p> <p><em><a href="http://www.ezrapoundcake.com/archives/5700?utm_source=feed&amp;utm_campaign=rss-no-more&amp;utm_medium=rss">Continue reading: Mini Meatloaves. Oh, behave.</a></em></p> <p>© 2010 Rebecca Crump. All rights reserved.</p> <p><a href="http://feedads.g.doubleclick.net/~a/X78KDlC2VCqeJXfkfCwvmXvLVaI/0/da"><img src="http://feedads.g.doubleclick.net/~a/X78KDlC2VCqeJXfkfCwvmXvLVaI/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/X78KDlC2VCqeJXfkfCwvmXvLVaI/1/da"><img src="http://feedads.g.doubleclick.net/~a/X78KDlC2VCqeJXfkfCwvmXvLVaI/1/di"></a></p> 2010-03-16T18:45:42Z http://guiltycarnivore.com/2010/03/16/holy-fucking-shit/ MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?. (Huff Post) One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more. Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.[4] Even the FDA states: “Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well. Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”[5] Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise. Of course, I don’t think so. nobody@example.com (The Guilty Carnivore) We Are All Going to Die http://guiltycarnivore.com/2010/03/16/holy-fucking-shit/ Tue, 16 Mar 2010 16:43:51 -0000 <p><a href="http://www.huffingtonpost.com/dr-mercola/msg-is-this-silent-killer_b_491502.html">MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?</a>. (Huff Post)</p> <blockquote> <p>One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.</p> <p>Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.[4] Even the FDA states:</p> <p>“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.</p> <p>Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”[5]</p> <p>Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.</p> </blockquote> <p>Of course, <a href="http://guiltycarnivore.com/2006/12/11/in-praise-of-msg/">I don’t think so.</a></p> 2010-03-16T16:43:51Z http://chocolateandzucchini.com/archives/2010/03/ginger_and_almond_chocolate_clusters.php Ginger and Almond Chocolate Clusters Lately I've had an insuppressible urge to declutter. I would chalk it up to the advent of spring if it hadn't been so stubbornly cold, and if I didn't find myself in that state of I-can't-bear-to-live-with-this-stuff-for-a-minute-longer several times a year. Actually, one of my resolutions for 2010 is to take on at least one decluttering project every weekend. It can be something quick, like sorting through the restaurant business cards we've accumulated over the years and removing the ones we'll likely never visit again (done), or something ambitious, like reorganizing our overstuffed basement, recycling/tossing/giving old things away (check). It's not that we buy that much stuff to begin with, but clutter seems to build up out of nowhere; perhaps a good theoretical physicist will one day study the phenomenon. In any case, I find it relaxing to know I have a counter-strategy in place, and it's easy to tailor the size of the endeavor to the time and energy I have, yet still get a nice feeling of accomplishment. I even write down what I've done each weekend, to keep track; I don't go so far as to award myself little congratulatory stickers, but I'm this close*. The approach applies to the kitchen, too, and I try to go through my cabinets and drawers with as unsentimental an eye as I can summon, and prune, prune, prune. What I no longer need I sell or give away. There is a special shelf in the lobby of my apartment building, and the unspoken rule is that one can leave objects, books, and magazines there for others to take. They're unfailingly snatched up in a matter of hours, and it's fun to think that some of my unneeded utensils simply live on another floor now. And of course, my pantry also needs to undergo that treatment on a regular basis, to refresh my memory as to what it contains (the cabinet is so ill-conceived I have to take everything out to get a good look), group ingredients together with a semblance of logic, and identify those that need to be used up soon. Unfailingly, I turn up small leftover amounts of dried fruit and nuts I want to use before they have a chance to shrivel up entirely or go rancid**, and these chocolate clusters are a delicious way to do so: they're simply made by combining your choice of nuts, dried fruit and puffed grain with melted chocolate, and letting the clusters set. (And by a happy coincidence, they're also a perfect use for the box of 1,000 mini paper cups I've been working my way through for the past, um, six years.) The chocolate cluster is a classic confection, but I only started making them after buying some at a chocolate shop in Barcelona a few years ago. Their version was called Trencadent and I couldn't stop eating them; I tried making them after coming home to Paris, and it turned out to be the easiest thing ever. My rule of thumb is to use 1 cup of dried fruits and nuts plus 1 cup of puffed grain for each 250 grams (9 ounces) of chocolate; this creates an ideal crisp/crunchy/chewy texture and chocolate-to-filling ratio. The puffed grain is there mostly for texture; the flavor is brought on by the nuts and the dried fruits. The following pairings I've tried and liked: - almonds + candied ginger (as below), - pistachios + dried apricots, - peanuts + dried cherries, - Brazil nuts + dried figs, - almonds + candied orange rind, - hazelnuts + raisins. But really, you can make up your own combos depending on what you have on hand, or visit Sara or Dorie for more suggestions. You could certainly add some spice or a touch of ground chili, but neither is necessary. Just remember to toast the nuts, so their flavor will be at its maximum. And let me remind you that Easter comes early this year -- Easter Sunday is on April 4 -- so if you're in the market for an easy giftable chocolate idea, this may be it! ~~~ * Need help decluttering? Take a look at the Apartment Therapy Home Cures, which offer helpful weekly assignments, advice, and support. The spring home cure has just started, and the kitchen cure is under way. ** My freezer is too small and too humid to keep nuts safely, but if you have room in yours, it is said to be a good way to ward off rancidity. Continue reading "Ginger and Almond Chocolate Clusters" View comments Copyright Clotilde Dusoulier © 2003-2010. This feed is for personal enjoyment only, and not for republication. If you are not reading this in a news aggregator, the site you are viewing is guilty of copyright infringement. Please alert Clotilde Dusoulier. nobody@example.com (clotilde) Chocolate http://chocolateandzucchini.com/archives/2010/03/ginger_and_almond_chocolate_clusters.php Tue, 16 Mar 2010 17:00:30 +0100 <p><img alt="Ginger and Almond Chocolate Clusters" src="http://chocolateandzucchini.com/archives/images/chocolate/chocolatecrispies.jpg"></p> <p>Lately I've had an insuppressible urge to <b>declutter</b>. I would chalk it up to the advent of spring if it hadn't been so stubbornly cold, and if I didn't find myself in that state of I-can't-bear-to-live-with-this-stuff-for-a-minute-longer several times a year.</p> <p>Actually, one of my resolutions for 2010 is to take on at least one decluttering project <b>every weekend</b>. It can be something quick, like sorting through the restaurant business cards we've accumulated over the years and removing the ones we'll likely never visit again (done), or something ambitious, like reorganizing our overstuffed basement, recycling/tossing/giving old things away (check).</p> <p>It's not that we buy that much stuff to begin with, but clutter seems to build up <b>out of nowhere</b>; perhaps a good <a href="http://en.wikipedia.org/wiki/Sheldon_Cooper">theoretical physicist</a> will one day study the phenomenon. In any case, I find it relaxing to know I have a counter-strategy in place, and it's easy to tailor the size of the endeavor to the time and energy I have, yet still get a nice feeling of accomplishment. I even write down what I've done each weekend, to keep track; I don't go so far as to award myself little congratulatory stickers, but I'm <i>this</i> close*.</p> <p>The approach applies to the <b>kitchen</b>, too, and I try to go through my cabinets and drawers with as unsentimental an eye as I can summon, and prune, prune, prune. What I no longer need I sell or give away. There is a special shelf in the lobby of my apartment building, and the unspoken rule is that one can leave objects, books, and magazines there for others to take. They're unfailingly snatched up in a matter of hours, and it's fun to think that some of my unneeded utensils simply live on another floor now.</p> <p>And of course, my <b>pantry</b> also needs to undergo that treatment on a regular basis, to refresh my memory as to what it contains (the cabinet is so ill-conceived I have to take everything out to get a good look), group ingredients together with a semblance of logic, and identify those that need to be used up soon.</p> <p>Unfailingly, I turn up small leftover amounts of <b>dried fruit and nuts</b> I want to use before they have a chance to shrivel up entirely or go rancid**, and these chocolate clusters are a delicious way to do so: they're simply made by combining your choice of nuts, dried fruit and puffed grain with melted chocolate, and letting the clusters set.</p> <p>(And by a happy coincidence, they're also a perfect use for the box of 1,000 <a href="http://chocolateandzucchini.com/archives/2004/05/mini_paper_cups.php" target="_self">mini paper cups</a> I've been working my way through for the past, um, six years.)</p> <p>The chocolate cluster is a classic confection, but I only started making them after buying some at a <a href="http://xocoa-bcn.com/Eng/index_eng.html">chocolate shop</a> in <a href="http://chocolateandzucchini.com/archives/2006/08/barcelona_favorites.php" target="_self">Barcelona</a> a few years ago. Their version was called Trencadent and I couldn't stop eating them; I tried making them after coming home to Paris, and it turned out to be the easiest thing ever.</p> <p>My <b>rule of thumb</b> is to use 1 cup of dried fruits and nuts plus 1 cup of puffed grain for each 250 grams (9 ounces) of chocolate; this creates an ideal crisp/crunchy/chewy texture and chocolate-to-filling ratio.</p> <p>The puffed grain is there mostly for texture; the flavor is brought on by the nuts and the dried fruits. The following <b>pairings</b> I've tried and liked:<br /> - almonds + candied ginger (as below),<br /> - pistachios + dried apricots,<br /> - peanuts + dried cherries,<br /> - Brazil nuts + dried figs,<br /> - almonds + candied orange rind,<br /> - hazelnuts + raisins.</p> <p>But really, you can make up your own combos depending on what you have on hand, or visit <a href="http://sproutedkitchen.com/?p=992">Sara</a> or <a href="http://www.doriegreenspan.com/2009/12/chocolate-crunchies-an-easy-sweet-for-the-holidays-and-after-too.html">Dorie</a> for more suggestions.</p> <p>You could certainly add some <b>spice</b> or a touch of ground chili, but neither is necessary. Just remember to toast the nuts, so their flavor will be at its maximum.</p> <p>And let me remind you that <b>Easter</b> comes early this year -- Easter Sunday is on April 4 -- so if you're in the market for an easy giftable chocolate idea, this may be it!</p> <p>~~~</p> <p>* Need help decluttering? Take a look at the Apartment Therapy Home Cures, which offer helpful weekly assignments, advice, and support. The <a href="http://cure.apartmenttherapy.com/2010/spring">spring home cure</a> has just started, and the <a href="http://cure.apartmenttherapy.com/2010/kitchen-spring">kitchen cure</a> is under way.</p> <p>** My freezer is too small and too humid to keep nuts safely, but if you have room in yours, it is said to be a good way to ward off rancidity.</p> <br /> Continue reading "<a href="http://chocolateandzucchini.com/archives/2010/03/ginger_and_almond_chocolate_clusters.php#more">Ginger and Almond Chocolate Clusters</a>"<br /> <a href="http://chocolateandzucchini.com/archives/2010/03/ginger_and_almond_chocolate_clusters.php#comments">View comments</a><br /> <br /> <small>Copyright Clotilde Dusoulier © 2003-2010. This feed is for personal enjoyment only, and not for republication.<br /> If you are not reading this in a news aggregator, the site you are viewing is guilty of copyright infringement. Please alert <a href="http://chocolateandzucchini.com/contact/contact.php">Clotilde Dusoulier</a>.</small><br /> 2010-03-16T17:00:30+01:00 http://www.deliciousdays.com/archives/2010/03/16/7-eggs-and-a-lot-of-air-salzburger-nockerl/ Almost two years ago, when I joined Sebastian and the rest of the Küchengötter team for a cooking course at Heimspiel, I didn’t have a clue that one of the recipes on the menu would become an absolute favorite of mine. Sebastian had been in charge for dessert and we prepared Salzburger Nockerl (very typical sweet souffle the city of Salzburg, Austria, is famous for). Read the rest of 7 eggs and a lot of air - Salzburger Nockerl ------------------------------------------------------------------------ Copyright © 2010 delicious:days. Please contact blog@deliciousdays.com. nobody@example.com (Nicky) recipes : sweet http://www.deliciousdays.com/archives/2010/03/16/7-eggs-and-a-lot-of-air-salzburger-nockerl/ Tue, 16 Mar 2010 11:57:23 +0100 <p>Almost two years ago, when I joined <a href="http://www.rettet-das-mittagessen.de/blog/" target="_self">Sebastian</a> and the rest of the <a href="http://www.kuechengoetter.de" target="_self">Küchengötter</a> team for a cooking course at <a href="http://www.dinnerforfriends.com/heimspiel.htm" target="_self">Heimspiel</a>, I didn’t have a clue that one of the recipes on the menu would become an absolute favorite of mine. Sebastian had been in charge for dessert and we prepared <em>Salzburger Nockerl</em> (very typical sweet souffle the city of Salzburg, Austria, is famous for).</p> <p><img src="http://www.deliciousdays.com/wp-content/uploads/2010/03/100315-sano05.jpg" alt=""></p> <p>Read the rest of <a href="http://www.deliciousdays.com/archives/2010/03/16/7-eggs-and-a-lot-of-air-salzburger-nockerl/">7 eggs and a lot of air - Salzburger Nockerl</a></p> <br /> <hr /> Copyright © 2010 <strong><a href="http://www.deliciousdays.com">delicious:days</a></strong>. Please contact <a href="mailto:blog@deliciousdays.com">blog@deliciousdays.com</a>. 2010-03-16T11:57:23+01:00 http://feeds.101cookbooks.com/~r/101Cookbooks/~3/ZlkwK0mwNak/coconut-red-lentil-soup-recipe.html [IMAGE] Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. Coconut Red Lentil Soup So, I give you the last lentil-based soup of the winter season. The very last. We've had a good run of them this year, and up until soup night at David & Holly's, I was convinced Rebecca's French Lentil soup would be the end of the lentil soup parade. But wouldn't you know it - once I made the this soup in my own kitchen, I couldn't in good conscience hold back. Did I mention, the slivered green onions sauteed in butter? Or the golden raisins that plump up with curry broth? Or the back notes of ginger? I should have. While I'm ready to welcome some spring recipes back to my kitchen, all these things made this particular soup too good not to share. Hope you like it as much as I did. Continue reading Coconut Red Lentil Soup... [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com High Protein Recipes http://feeds.101cookbooks.com/~r/101Cookbooks/~3/ZlkwK0mwNak/coconut-red-lentil-soup-recipe.html Mon, 15 Mar 2010 18:52:08 -0800 <img src="http://www.101cookbooks.com/mt-static/images/food/esalen_dal_recipe.jpg"> <p>Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David &amp; Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the <a href="http://www.amazon.com/exec/obidos/ASIN/1586858521/heidiswanson-20">Esalen Cookbook</a>, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup.</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/esalen_dal_recipe_2.jpg" alt="Coconut Red Lentil Soup"></p> <p>So, I give you the last lentil-based soup of the winter season. The very last. We've had a good run of them this year, and up until soup night at David &amp; Holly's, I was convinced <a href="http://www.101cookbooks.com/archives/kabocha-french-lentil-soup-recipe.html">Rebecca's French Lentil soup</a> would be the end of the lentil soup parade. But wouldn't you know it - once I made the this soup in my own kitchen, I couldn't in good conscience hold back. Did I mention, the slivered green onions sauteed in butter? Or the golden raisins that plump up with curry broth? Or the back notes of ginger? I should have. While I'm ready to welcome some spring recipes back to my kitchen, all these things made this particular soup too good not to share. Hope you like it as much as I did.</p> <b><a href="http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html">Continue reading Coconut Red Lentil Soup...</a></b> <p><a href="http://feedads.g.doubleclick.net/~a/ul7Aq56HP2XF-w47HzYRSaaMLnc/0/da"><img src="http://feedads.g.doubleclick.net/~a/ul7Aq56HP2XF-w47HzYRSaaMLnc/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/ul7Aq56HP2XF-w47HzYRSaaMLnc/1/da"><img src="http://feedads.g.doubleclick.net/~a/ul7Aq56HP2XF-w47HzYRSaaMLnc/1/di"></a></p> <div class="feedflare"><a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=ZlkwK0mwNak:_yhdAi2Y5HU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?d=yIl2AUoC8zA"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=ZlkwK0mwNak:_yhdAi2Y5HU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=ZlkwK0mwNak:_yhdAi2Y5HU:gIN9vFwOqvQ"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=ZlkwK0mwNak:_yhdAi2Y5HU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=ZlkwK0mwNak:_yhdAi2Y5HU:F7zBnMyn0Lo"></a></div> <img src="http://feeds.feedburner.com/~r/101Cookbooks/~4/ZlkwK0mwNak"> 2010-03-15T18:52:08-08:00 http://desertculinary.blogspot.com/2010/03/chicken-and-wild-rice-salad.html Just as I was talking about having plenty of wild rice in the pantry, after the Chicken and Wild Rice Salad with Almonds dish I made for dinner tonight, we don't have any more left! Ironic that I've had that bag for awhile and never made use of it, yet now I'm thinking it's on the list to pick up during our next trip to the market! I know this dish may seem fairly similar to the one linked above, but when you get down to the nitty gritty, there are quite a few differences! This time, the dark grains of rice are cooked in a pot of boiling broth, along with a knob of butter to slip in a touch of richness. You may or may not have excess cooking liquid left behind - if you do, go ahead and drain it away before continuing on. I had extra cooked chicken breast in the refrigerator from dinner last night that I cubed up to toss in - however, if you don't, pick up a rotisserie chicken from the market or either poach, grill or sauté about a pound's worth of meat to use. If you do opt for poaching, try using chicken broth, then use a portion of that as the cooking liquid for the rice. I do suggest going simple with the seasoning on the chicken, using just salt and fresh ground black pepper as the salad will have plenty of spark added later on. Crisp sliced celery, glowing shreds of carrots, sweet cranberries and sliced toasted almonds are mixed with the rice and chicken to create the base of salad, along with minced red onion for a snappy bite. If you find raw red onion too harsh for comfort, try placing them in a fine mesh strainer and take them for a dunk in icy water for five minutes. I didn't find the need to do that this time, but Jeff prefers I do that when the amount is greater as it can sometimes be overwhelming for him. What sets this apart from the last wild rice dish we made is the fact it is coated with a dressing made with a fun ingredient... fig vinegar! This unique vinegar is a little thicker, very smooth and has an almost raisin-y essence to it. It is also faintly sweet - while we thought this made the salad, if you couldn't locate it or don't need yet another vinegar in the pantry, try using a white balsamic or white wine vinegar instead. This salad would also benefit if you could make it ahead of time and let it stew in the refrigerator. If this is an option you'd like to try, wait on adding the almonds until just before serving - this way they will retain their delightful crunchy texture. Recipes Chicken and Wild Rice Salad with Almonds [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (Joe) http://desertculinary.blogspot.com/2010/03/chicken-and-wild-rice-salad.html Tue, 16 Mar 2010 00:35:00 -0000 Just as I was <a href="http://desertculinary.blogspot.com/2010/01/wild-rice-pilaf.html">talking about</a> having plenty of wild rice in the pantry, after the <span>Chicken and Wild Rice Salad with Almonds</span> dish I made for dinner tonight, we don't have any more left! Ironic that I've had that bag for awhile and never made use of it, yet now I'm thinking it's on the list to pick up during our next trip to the market!<br /> <br /> <a href="http://3.bp.blogspot.com/_J-s7w5-Rv84/S57PNlFsAmI/AAAAAAAAMT0/RTN-wlpPw7c/s1600-h/cwr.jpg"><img src="http://3.bp.blogspot.com/_J-s7w5-Rv84/S57PNlFsAmI/AAAAAAAAMT0/RTN-wlpPw7c/s400/cwr.jpg" alt=""></a>I know this dish may seem fairly similar to the one linked above, but when you get down to the nitty gritty, there are quite a few differences! This time, the dark grains of rice are cooked in a pot of boiling broth, along with a knob of butter to slip in a touch of richness. You may or may not have excess cooking liquid left behind - if you do, go ahead and drain it away before continuing on.<br /> <br /> I had extra cooked chicken breast in the refrigerator from dinner last night that I cubed up to toss in - however, if you don't, pick up a rotisserie chicken from the market or either poach, grill or sauté about a pound's worth of meat to use. If you do opt for poaching, try using chicken broth, then use a portion of that as the cooking liquid for the rice. I do suggest going simple with the seasoning on the chicken, using just salt and fresh ground black pepper as the salad will have plenty of spark added later on.<br /> <br /> Crisp sliced celery, glowing shreds of carrots, sweet cranberries and sliced toasted almonds are mixed with the rice and chicken to create the base of salad, along with minced red onion for a snappy bite. If you find raw red onion too harsh for comfort, try placing them in a fine mesh strainer and take them for a dunk in icy water for five minutes. I didn't find the need to do that this time, but Jeff prefers I do that when the amount is greater as it can sometimes be overwhelming for him.<br /> <br /> <a href="http://4.bp.blogspot.com/_J-s7w5-Rv84/S57PN198WoI/AAAAAAAAMT8/lB3MAawOGYw/s1600-h/cwr1.jpg"><img src="http://4.bp.blogspot.com/_J-s7w5-Rv84/S57PN198WoI/AAAAAAAAMT8/lB3MAawOGYw/s400/cwr1.jpg" alt=""></a>What sets this apart from the last wild rice dish we made is the fact it is coated with a dressing made with a fun ingredient... fig vinegar! This unique vinegar is a little thicker, very smooth and has an almost raisin-y essence to it. It is also faintly sweet - while we thought this made the salad, if you couldn't locate it or don't need yet another vinegar in the pantry, try using a white balsamic or white wine vinegar instead. This salad would also benefit if you could make it ahead of time and let it stew in the refrigerator. If this is an option you'd like to try, wait on adding the almonds until just before serving - this way they will retain their delightful crunchy texture.<br /> <br /> <div>Recipes<br /> <a href="http://desertculinary.blogspot.com/2005/05/chicken-and-wild-rice-salad-with.html">Chicken and Wild Rice Salad with Almonds</a><br /></div> <div class="blogger-post-footer"><img alt=""></div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=47pgcK-GHrs:tUbDNFiR7Z4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=47pgcK-GHrs:tUbDNFiR7Z4:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=63t7Ie-LG7Y"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=47pgcK-GHrs:tUbDNFiR7Z4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=47pgcK-GHrs:tUbDNFiR7Z4:gIN9vFwOqvQ"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=47pgcK-GHrs:tUbDNFiR7Z4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=47pgcK-GHrs:tUbDNFiR7Z4:F7zBnMyn0Lo"></a></div> 2010-03-16T00:35:00Z http://feedproxy.google.com/~r/ezrapoundcake/~3/Apk_0ecZwFk/5714 My favorite section of “Bon Appetit” is “R.S.V.P.®,” where readers write in asking for their favorite restaurant recipes, and – voila! – there they are: the wild mushroom cakes from a bistro in Tucson, madeleines with lavender honey from the Hotel D’Europe, vegetable slaw from Loaves & Fishes in Sagaponack. I love reading those recipe requests. They’re like love letters, so full of happy memories and longing. Yes, they’re written about pancakes instead of people, but who are we to judge? What recipe would you ask for? Continue reading: Meatless Monday!: Smoked Gouda-Chipotle Grits © 2010 Rebecca Crump. All rights reserved. [IMAGE] [IMAGE] nobody@example.com (Rebecca) Meatless Sides chipotle corn gouda grits Meatless Monday Vegetarian http://feedproxy.google.com/~r/ezrapoundcake/~3/Apk_0ecZwFk/5714 Mon, 15 Mar 2010 19:41:10 -0000 <p><a rel="attachment wp-att-5716" href="http://www.ezrapoundcake.com/archives/5714/gouda-grits-1"><img src="http://www.ezrapoundcake.com/wp-content/uploads/2010/03/gouda-grits-1.jpg" alt=""></a></p> <p>My favorite section of <a href="http://www.amazon.com/gp/product/B00005NIND?ie=UTF8&amp;tag=ezrpoucak-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00005NIND">“Bon Appetit”</a><img src="http://www.assoc-amazon.com/e/ir?t=ezrpoucak-20&amp;l=as2&amp;o=1&amp;a=B00005NIND" alt="">is “R.S.V.P.®,” where readers write in asking for their favorite restaurant recipes, and – voila! – there they are: the wild mushroom cakes from a bistro in Tucson, madeleines with lavender honey from the Hotel D’Europe, vegetable slaw from Loaves &amp; Fishes in Sagaponack.</p> <p>I love reading those recipe requests. They’re like love letters, so full of happy memories and longing. Yes, they’re written about pancakes instead of people, but who are we to judge?</p> <p>What recipe would you ask for?</p> <p><em><a href="http://www.ezrapoundcake.com/archives/5714?utm_source=feed&amp;utm_campaign=rss-no-more&amp;utm_medium=rss">Continue reading: Meatless Monday!: Smoked Gouda-Chipotle Grits</a></em></p> <p>© 2010 Rebecca Crump. All rights reserved.</p> <p><a href="http://feedads.g.doubleclick.net/~a/X4DHja05nH0wIOOGBhTT-FjLuZ4/0/da"><img src="http://feedads.g.doubleclick.net/~a/X4DHja05nH0wIOOGBhTT-FjLuZ4/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/X4DHja05nH0wIOOGBhTT-FjLuZ4/1/da"><img src="http://feedads.g.doubleclick.net/~a/X4DHja05nH0wIOOGBhTT-FjLuZ4/1/di"></a></p> 2010-03-15T19:41:10Z http://www.accidentalhedonist.com/index.php?title=what_is_a_food_snob&more=1&c=1&tb=1&pb=1 If we're going to discuss food snobbism, I think it's best for me just to state that I am a snob, that way we all know where I'm coming from. I don't believe myself to be, but I'm sure there's enough evidence out there to support that claim. The question of what is a food snob came up while I was reading Joanne Chen's wonderful book The Taste of Sweet. One of the questions she brings up in the book is why so many people with "sophisticated" palates dismiss sweets such as cake, pie, or even candy, migrating towards upper end chocolates and tartlettes from a trendy bakery to fulfill our desires. The answer lies in something called "aesthetic distancing". The idea is that common experiences, such as, say, eating an apple pie or consuming a Snickers bar speaks to an experience that, for the most part, everyone can participate. Because the pleasure associated with these activities are common that the experience is then devalued. Look at it this way - When you find a special restaurant that few people know about, your more likely to have an emotional attachment to it. When that place becomes crowded, it loses a bit of what makes it special. The food may have stayed the same in quality, but it's uniqueness, an aspect that has nothing to do with the quality of the food, is now gone or less. People do this all the time when they look at art. They ascribe meaning to the aesthetic. Don't worry, this is what people are supposed to do whether the artist wants them to or not. By ascribing meaning to an object far beyond the immediate, the aesthete gains both distance to the piece of art, and a connection and appreciation to their own intellect that allows them figure out how to understand that distance. It's, as Chen writes, an intentional "snubbing (of their) most instinctive emotions and basic thoughts (those they share with the masses) in favor of the unusual and unexpected". It's this sort of behavior that allows a two layer chocolate cake to be common and demeaned, while a bittersweet cube of rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs and burnt meringue is exotic and desired. Food snobs work in the latter tradition, where they wish to eschew the common and intellectually justify their exotic choices under the cover of "quality". It's different, therefore it must be better. But, as Chen points out, what they are often doing in these instances is demonstrating some measure of luxury, in the form of money, time, or education. Someone telling you of their dinner at El Bulli fits well into this territory. Yes, there are novel and wonderful things going on at this restaurant (a restaurant, by the way, that can't afford to keep itself open). But there are novel and wonderful things happen at restaurants everywhere. The question is, who gets to decide what's interesting and wonderful? Let's get back to the two-layered chocolate cake - Say you lived in a remote village in Tibet, where chocolate cake is rare, and thick, gooey icing is even rarer. In locations such as these, that two-layered cake is as exotic as the bittersweet cube of rich dark chocolate mentioned above. Does the rarity of a product make it inherently better in Tibet than in Toledo, Ohio? There may be a value assigned to it due to its rarity, but the quality in of itself hasn't changed. And there's the trick: the value assigned to a product is due to it's rarity, not its quality. The food snob sees value as equating to quality, which allows them to justify their intellectual distance to the product. The lack of commonality allows them to explore their own aesthetic, their own sense of fashion. In the end, it's nothing more than a two-layered chocolate cake; a delicious, moist chocolate cake with thick, rich, icing. It's quality comes not from its rarity, but because it addresses our biological need for something sweet and does so in such a way that is satisfying. The additional value of the cake, as I see it, is that it also brings forth the idea that most people reading this blog can understand: most of us have had two-layered chocolate cake. And food is at its best when it speaks to the many, rather than the few. This is the opposite of what the food snob advocates. The value of food to them is that it justifies their distance from the common. Don't get me wrong. I love true balsamic vinegar, wagyu beef, or dinners at five star restaurants. But the best food experiences I've had in my life is when I've shared foods with others, including those experiences mentioned above. The more people with I can share these experiences, the better. nobody@example.com (Kate Hopkins) Food http://www.accidentalhedonist.com/index.php?title=what_is_a_food_snob&more=1&c=1&tb=1&pb=1 Mon, 15 Mar 2010 16:49:36 -0000 <p>If we're going to discuss food snobbism, I think it's best for me just to state that I am a snob, that way we all know where I'm coming from. I don't believe myself to be, but I'm sure there's enough evidence out there to support that claim.</p> <p>The question of what is a food snob came up while I was reading Joanne Chen's wonderful book <i><a href="http://www.amazon.com/Taste-Sweet-Complicated-Affair-Favorite/dp/0307351912/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1268669196&amp;sr=8-1">The Taste of Sweet</a></i>. One of the questions she brings up in the book is why so many people with "sophisticated" palates dismiss sweets such as cake, pie, or even candy, migrating towards upper end chocolates and tartlettes from a trendy bakery to fulfill our desires. The answer lies in something called "aesthetic distancing".</p> <p>The idea is that common experiences, such as, say, eating an apple pie or consuming a Snickers bar speaks to an experience that, for the most part, everyone can participate. Because the pleasure associated with these activities are common that the experience is then devalued. Look at it this way - When you find a special restaurant that few people know about, your more likely to have an emotional attachment to it. When that place becomes crowded, it loses a bit of what makes it special. The food may have stayed the same in quality, but it's uniqueness, an aspect that has nothing to do with the quality of the food, is now gone or less.</p> <p>People do this all the time when they look at art. They ascribe meaning to the aesthetic. Don't worry, this is what people are supposed to do whether the artist wants them to or not. By ascribing meaning to an object far beyond the immediate, the aesthete gains both distance to the piece of art, and a connection and appreciation to their own intellect that allows them figure out how to understand that distance. It's, as Chen writes, an intentional "snubbing (of their) most instinctive emotions and basic thoughts (those they share with the masses) in favor of the unusual and unexpected". It's this sort of behavior that allows a two layer chocolate cake to be common and demeaned, while a bittersweet cube of rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs and burnt meringue is exotic and desired.</p> <p>Food snobs work in the latter tradition, where they wish to eschew the common and intellectually justify their exotic choices under the cover of "quality". It's different, therefore it must be better.</p> <p>But, as Chen points out, what they are often doing in these instances is demonstrating some measure of luxury, in the form of money, time, or education. Someone telling you of their dinner at <a href="http://www.elbulli.com/">El Bulli</a> fits well into this territory. Yes, there are novel and wonderful things going on at this restaurant (a restaurant, by the way, that can't afford to keep itself open). But there are novel and wonderful things happen at restaurants everywhere. The question is, who gets to decide what's interesting and wonderful?</p> <p>Let's get back to the two-layered chocolate cake - Say you lived in a remote village in Tibet, where chocolate cake is rare, and thick, gooey icing is even rarer. In locations such as these, that two-layered cake is as exotic as the bittersweet cube of rich dark chocolate mentioned above. Does the rarity of a product make it inherently better in Tibet than in Toledo, Ohio? There may be a value assigned to it due to its rarity, but the quality in of itself hasn't changed. And there's the trick: the value assigned to a product is due to it's rarity, not its quality. The food snob sees value as equating to quality, which allows them to justify their intellectual distance to the product. The lack of commonality allows them to explore their own aesthetic, their own sense of fashion.</p> <p>In the end, it's nothing more than a two-layered chocolate cake; a delicious, moist chocolate cake with thick, rich, icing. It's quality comes not from its rarity, but because it addresses our biological need for something sweet and does so in such a way that is satisfying. The additional value of the cake, as I see it, is that it also brings forth the idea that most people reading this blog can understand: most of us have had two-layered chocolate cake. And food is at its best when it speaks to the many, rather than the few.</p> <p>This is the opposite of what the food snob advocates. The value of food to them is that it justifies their distance from the common.</p> <p>Don't get me wrong. I love true balsamic vinegar, wagyu beef, or dinners at five star restaurants. But the best food experiences I've had in my life is when I've shared foods with others, including those experiences mentioned above. The more people with I can share these experiences, the better.</p> <br /> 2010-03-15T16:49:36Z http://www.latartinegourmande.com/2010/03/15/gluten-free-irish-soda-bread/ Irish soda bread gluten free You would not think that it’s been pouring rain outside. All night and day. Unceasingly. All weekend actually. So I bought bunches of colorful Ranunculus flowers, to cheer up the house and make it sunny. And we took long breakfasts and played games with Lulu, teaching her new hand tricks and how to toss a ball–Oh the joy to see her so proud that she can do it. And when the games were over and she was back to take a nap, I baked muffins and made a pot of red lentil soup for lunch. So after all, it’s been a lovely weekend. Despite the fact that we didn’t go out. Except for P. heading out to buy milk. I also felt a sudden urge to bake a loaf of Irish soda bread. A large round loaf with a golden crust that made me want to bite in it the way I would in a baguette–le croûton (the end of the baguette), you know, is the best part. Patricia, my mother-in-law, would have been proud of that loaf of Irish soda bread, I think. She is the one who introduced me to it during my first visit. Already thirteen or fourteen years ago. And it’s also at her place that, last weekend in Chicago, I found the inspiration to bake. I spotted an Irish cookbook with gluten free recipes, and scribbled down the recipe quickly, right as we were about to leave for the airport. “You should bake a loaf for Saint Patrick’s day,” she said while she noticed that I was busy taking notes. “I might, ” I said. And I did. On Saturday morning. Adding my own touches and edits–such as, for example, not using tapioca flour since I don’t care for the taste of that particular flour in any baked goods, or adding quinoa flakes and using quinoa, millet and sweet rice flours. “What are you making?” P. asked when he walked into the kitchen filled with the aromas of something obviously baking in the oven. Before I had time to respond, he went on: “Oh yum!” after he caught sight of the bread in the oven. It was the first slice of Irish soda bread that Lulu ate–since after all, she is 50% Irish too. It was also the first slice that we ate since quite a long time. Too long, both P. and I agreed. And by the way, I sent my manuscript to my editor on Friday! So happy! Looking forward to her revisions and me having a break to rest and have more time to play outside, find new inspirations and come back to chat more often in this space. There’s already another loaf of Irish soda bread baking in the oven as we quickly finished the first one. Gluten Free Irish Soda Bread You need: * 1 cup quinoa flour (120 g) * 1 cup millet flour (140 g) * 2/3 cup sweet rice flour (110 g) * 1.5 teaspoons baking powder * 1 teaspoon baking soda * 1/2 teaspoon sea salt * 1/2 teaspoon xantham gum * 2 tablespoons blond cane sugar * 1 large egg * 1 1/2 cups (350 ml) buttermilk Steps: * Preheat the oven to 450 F and prepare a baking sheet with a piece of parchment paper on top; set aside. * In a bowl, sift all the dry ingredients and make a hole in the middle. * In a separate bowl, whisk the egg and buttermilk. Pour in the hole and using a wooden spoon, stir and mix gently until the ingredients come together and form a ball (sticky but not too wet). Work quickly and do not overwork the dough as this is what might make the bread too dense. * Flour your hands and work the dough gently to shape it into a round. Using a sharp knife or a pair of scissors, make a cross on top of the bread. Transfer to the baking sheet and bake for 5 minutes. Reduce the heat to 350 F and bake for 25 minutes, or until the top of the bread is golden in color. Let cool on a rack. This bread is dense, so I find it best toasted and buttered. Le coin françaisPain irlandais Ingrédients : * 120 g de farine de quinoa * 140 g de farine de millet * 110 g de farine de riz gluant * 1.5 càc de poudre à lever * 1 càc de bicarbonate de soude * 1/2 càc de sel de mer * 1/2 càc de gomme xanthane * 2 càs de sucre de canne blond * 1 gros oeuf * 350 ml de lait ribot Etapes : * Préchauffez le four à 230 C et couvrez une plaque de cuisson de papier sulfurisé; mettez de côté. * Dans une jatte, tamisez tous les ingrédients secs et faites un puits au milieu. * Dans un bol, battez le lait ribot et l’oeuf à la fourchette. Versez dans les ingrédients secs et mélangez avec une cuiller en bois jusqu’à ce que la pâte forme une boule (elle est collante mais pas trop mouillée). Travailez rapidement et ne mélangez pas de trop car c’est ce qui rend le pain trop dense. * Farinez-vous les mains et travaillez la pâte pour la façonner en boule. Utilisez une paire de ciseaux pour faire des entailles dans le pain en forme de croix. Placez la pâte sur la plaque de cuisson et enfournez pour 5 minutes. Baissez la température à 180 C et poursuivez la cuisson pendant 25 minutes, ou jusqu’à ce que la croûte soit bien dorée. Laissez refroidir sur grille. Ce pain se déguste de préférence grillé et beurré, en tout cas, c’est comme cela que je le préfère. Share and Enjoy: Print this article! Digg del.icio.us Facebook Google Bookmarks Twitter nobody@example.com (Béa) Bread Breakfast Gluten Free Life and Us http://www.latartinegourmande.com/2010/03/15/gluten-free-irish-soda-bread/ Mon, 15 Mar 2010 16:11:02 -0000 <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/ED0C9294.jpg" alt="Irish soda bread gluten free"></p> <p>You would not think that it’s been pouring rain outside. All night and day. Unceasingly. All weekend actually. So I bought bunches of colorful Ranunculus flowers, to cheer up the house and make it sunny.</p> <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/MG_5661.jpg" alt=""></p> <p>And we took long breakfasts and played games with Lulu, teaching her new hand tricks and how to toss a ball–<em>Oh the joy</em> to see her so proud that she can do it. And when the games were over and she was back to take a nap, I <strong>baked</strong> <strong>muffins</strong> and made a pot of <strong>red lentil soup</strong> for lunch.</p> <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/ED0C9364.jpg" alt=""></p> <p>So after all, it’s been a lovely weekend. Despite the fact that we didn’t go out. Except for P. heading out to buy milk.</p> <p>I also felt a sudden urge to bake a loaf of <strong>Irish soda bread</strong>. A large round loaf with a golden crust that made me want to bite in it the way I would in a <em>baguette</em>–<em>le croûton</em> (the end of the baguette), you know, is the best part.</p> <p>Patricia, my mother-in-law, would have been proud of that loaf of Irish soda bread, I think. She is the one who introduced me to it during my first visit. Already thirteen or fourteen years ago. And it’s also at her place that, last weekend in Chicago, I found the inspiration to bake. I spotted an <strong>Irish cookbook</strong> with <strong>gluten free recipes</strong>, and scribbled down the recipe quickly, right as we were about to leave for the airport.</p> <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/ED0C9368.jpg" alt=""></p> <p>“<em>You should bake a loaf for Saint Patrick’s day,</em>” she said while she noticed that I was busy taking notes.</p> <p>“<em>I might,</em> ” I said.</p> <p>And I did. On Saturday morning. Adding my own touches and edits–such as, for example, not using tapioca flour since I don’t care for the taste of that particular flour in any baked goods, or adding <strong>quinoa flakes</strong> and using <strong>quinoa</strong>, <strong>millet</strong> and <strong>sweet rice flours</strong>.</p> <p>“<em>What are you making?</em>” P. asked when he walked into the kitchen filled with the aromas of something obviously baking in the oven.</p> <p>Before I had time to respond, he went on: “<em>Oh yum!</em>” after he caught sight of the bread in the oven.</p> <p>It was the first slice of <strong>Irish soda bread</strong> that Lulu ate–since after all, she is 50% Irish too.</p> <p>It was also the first slice that we ate since quite a long time.</p> <p>Too long, both P. and I agreed.</p> <div class="bkrecette">And by the way, I sent my manuscript to my editor on Friday! So happy! Looking forward to her revisions and me having a break to rest and have more time to play outside, find new inspirations and come back to chat more often in this space. There’s already another loaf of Irish soda bread baking in the oven as we quickly finished the first one.</div> <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/ED0C9273.jpg" alt=""></p> <div class="bkrecette"> <div class="recipeTitle">Gluten Free Irish Soda Bread</div> <p><em>You need:</em></p> <ul> <li>1 cup quinoa flour (120 g)</li> <li>1 cup millet flour (140 g)</li> <li>2/3 cup sweet rice flour (110 g)</li> <li>1.5 teaspoons baking powder</li> <li>1 teaspoon baking soda</li> <li>1/2 teaspoon sea salt</li> <li>1/2 teaspoon xantham gum</li> <li>2 tablespoons blond cane sugar</li> <li>1 large egg</li> <li>1 1/2 cups (350 ml) buttermilk</li> </ul> <p><em>Steps:</em></p> <ul> <li>Preheat the oven to 450 F and prepare a baking sheet with a piece of parchment paper on top; set aside.</li> <li>In a bowl, sift all the dry ingredients and make a hole in the middle.</li> <li>In a separate bowl, whisk the egg and buttermilk. Pour in the hole and using a wooden spoon, stir and mix gently until the ingredients come together and form a ball (sticky but not too wet). Work quickly and do not overwork the dough as this is what might make the bread too dense.</li> <li>Flour your hands and work the dough gently to shape it into a round. Using a sharp knife or a pair of scissors, make a cross on top of the bread. Transfer to the baking sheet and bake for 5 minutes. Reduce the heat to 350 F and bake for 25 minutes, or until the top of the bread is golden in color. Let cool on a rack. This bread is dense, so I find it best toasted and buttered.</li> </ul> </div> <div class="recipeTitle">Le coin français</div> <div class="bkrecette"> <div class="recipeTitle">Pain irlandais</div> <p><em>Ingrédients :</em></p> <ul> <li>120 g de farine de quinoa</li> <li>140 g de farine de millet</li> <li>110 g de farine de riz gluant</li> <li>1.5 càc de poudre à lever</li> <li>1 càc de bicarbonate de soude</li> <li>1/2 càc de sel de mer</li> <li>1/2 càc de gomme xanthane</li> <li>2 càs de sucre de canne blond</li> <li>1 gros oeuf</li> <li>350 ml de lait ribot</li> </ul> <p><em>Etapes :</em></p> <ul> <li>Préchauffez le four à 230 C et couvrez une plaque de cuisson de papier sulfurisé; mettez de côté.</li> <li>Dans une jatte, tamisez tous les ingrédients secs et faites un puits au milieu.</li> <li>Dans un bol, battez le lait ribot et l’oeuf à la fourchette. Versez dans les ingrédients secs et mélangez avec une cuiller en bois jusqu’à ce que la pâte forme une boule (elle est collante mais pas trop mouillée). Travailez rapidement et ne mélangez pas de trop car c’est ce qui rend le pain trop dense.</li> <li>Farinez-vous les mains et travaillez la pâte pour la façonner en boule. Utilisez une paire de ciseaux pour faire des entailles dans le pain en forme de croix. Placez la pâte sur la plaque de cuisson et enfournez pour 5 minutes. Baissez la température à 180 C et poursuivez la cuisson pendant 25 minutes, ou jusqu’à ce que la croûte soit bien dorée. Laissez refroidir sur grille. Ce pain se déguste de préférence grillé et beurré, en tout cas, c’est comme cela que je le préfère.</li> </ul> </div> Share and Enjoy: <a rel="nofollow" id="print" target="_blank" title="Print this article!" name="print"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/printfriendly.png" alt="Print this article!"></a> <a rel="nofollow" id="digg" target="_blank" title="Digg" name="digg"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/digg.png" alt="Digg"></a> <a rel="nofollow" id="del.icio.us" target="_blank" title="del.icio.us" name="del.icio.us"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/delicious.png" alt="del.icio.us"></a> <a rel="nofollow" id="facebook" target="_blank" title="Facebook" name="facebook"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/facebook.png" alt="Facebook"></a> <a rel="nofollow" id="google" target="_blank" title="Google Bookmarks" name="google"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/googlebookmark.png" alt="Google Bookmarks"></a> <a rel="nofollow" id="twitter" target="_blank" title="Twitter" name="twitter"><img src="http://www.latartinegourmande.com/wp-content/plugins/sociable/images/twitter.png" alt="Twitter"></a><br /> <br /> 2010-03-15T16:11:02Z http://feedproxy.google.com/~r/IsMyBlogBurning/~3/T8jYmn9a0e4/kids-cooking-thursday-15 A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (silvermoon) cooking with children Kids Cooking Thursday Kids Cooking Thursday Kids Event http://feedproxy.google.com/~r/IsMyBlogBurning/~3/T8jYmn9a0e4/kids-cooking-thursday-15 Mon, 15 Mar 2010 03:00:26 -0700 <p>A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines.</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=T8jYmn9a0e4:AVQwxcHdqhE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=T8jYmn9a0e4:AVQwxcHdqhE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=T8jYmn9a0e4:AVQwxcHdqhE:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=T8jYmn9a0e4:AVQwxcHdqhE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=T8jYmn9a0e4:AVQwxcHdqhE:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=T8jYmn9a0e4:AVQwxcHdqhE:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=T8jYmn9a0e4:AVQwxcHdqhE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=T8jYmn9a0e4:AVQwxcHdqhE:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/T8jYmn9a0e4"> 2010-03-15T03:00:26-07:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/Tue2ClOJQHo/kids-cooking-thursday-14 A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (silvermoon) cooking with children Kids Cooking Thursday Kids Cooking Thursday Kids Event http://feedproxy.google.com/~r/IsMyBlogBurning/~3/Tue2ClOJQHo/kids-cooking-thursday-14 Mon, 15 Mar 2010 02:32:13 -0700 <p>A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines.</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=Tue2ClOJQHo:0j8fsxno3uo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=Tue2ClOJQHo:0j8fsxno3uo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=Tue2ClOJQHo:0j8fsxno3uo:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=Tue2ClOJQHo:0j8fsxno3uo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=Tue2ClOJQHo:0j8fsxno3uo:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=Tue2ClOJQHo:0j8fsxno3uo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=Tue2ClOJQHo:0j8fsxno3uo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=Tue2ClOJQHo:0j8fsxno3uo:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/Tue2ClOJQHo"> 2010-03-15T02:32:13-07:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/m02gFZ5aUSA/kids-cooking-thursday-13 No fools here! A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (silvermoon) cooking with children Kids Cooking Thursday Kids Cooking Thursday http://feedproxy.google.com/~r/IsMyBlogBurning/~3/m02gFZ5aUSA/kids-cooking-thursday-13 Mon, 15 Mar 2010 02:29:32 -0700 <p>No fools here! A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines.</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=m02gFZ5aUSA:TIwfvGLU7r8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=m02gFZ5aUSA:TIwfvGLU7r8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=m02gFZ5aUSA:TIwfvGLU7r8:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=m02gFZ5aUSA:TIwfvGLU7r8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=m02gFZ5aUSA:TIwfvGLU7r8:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=m02gFZ5aUSA:TIwfvGLU7r8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=m02gFZ5aUSA:TIwfvGLU7r8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=m02gFZ5aUSA:TIwfvGLU7r8:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/m02gFZ5aUSA"> 2010-03-15T02:29:32-07:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/iaTJPi7FbZQ/kids-cooking-thursday-12 A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (silvermoon) cooking with children Kids Cooking Thursday Kids Cooking Thursday http://feedproxy.google.com/~r/IsMyBlogBurning/~3/iaTJPi7FbZQ/kids-cooking-thursday-12 Mon, 15 Mar 2010 02:28:46 -0700 <p>A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines.</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=iaTJPi7FbZQ:pXd43sBzJVQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=iaTJPi7FbZQ:pXd43sBzJVQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=iaTJPi7FbZQ:pXd43sBzJVQ:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=iaTJPi7FbZQ:pXd43sBzJVQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=iaTJPi7FbZQ:pXd43sBzJVQ:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=iaTJPi7FbZQ:pXd43sBzJVQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=iaTJPi7FbZQ:pXd43sBzJVQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=iaTJPi7FbZQ:pXd43sBzJVQ:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/iaTJPi7FbZQ"> 2010-03-15T02:28:46-07:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/yqVOhvjKeG4/kids-cooking-thursday-11 A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (silvermoon) cooking with children Kids Cooking Thursday Kids Cooking Thursday http://feedproxy.google.com/~r/IsMyBlogBurning/~3/yqVOhvjKeG4/kids-cooking-thursday-11 Mon, 15 Mar 2010 02:18:14 -0700 <p>A weekly event aiming to get children involved in the kitchen. Round up is by means of a Mr Linky so there's no pressure or strict deadlines.</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=yqVOhvjKeG4:vg95eEgYbE8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=yqVOhvjKeG4:vg95eEgYbE8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=yqVOhvjKeG4:vg95eEgYbE8:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=yqVOhvjKeG4:vg95eEgYbE8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=yqVOhvjKeG4:vg95eEgYbE8:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=yqVOhvjKeG4:vg95eEgYbE8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=yqVOhvjKeG4:vg95eEgYbE8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=yqVOhvjKeG4:vg95eEgYbE8:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/yqVOhvjKeG4"> 2010-03-15T02:18:14-07:00 http://alineaathome.typepad.com/alinea_at_home/2010/03/comfort-food.html I bought my house just over twelve years ago, and I remember my first night here as clearly as if it were yesterday. I didn't sleep at all -- partly because I was sleeping somewhere new, and that meant new smells, new sounds, and just a whole new feel... not to mention it was the first major investment I'd ever made, and those numbers on the closing sheet leapt from the page into the worry area of my brain and cascaded down the inside of my eyelids like a cruel hybrid of Tetris and The Matrix as I tried to fall asleep. The second night in my house, it rained... and the sound of that hard pouring rain completely washed away the fear of owning a home. It washed away the digital shower of numbers in my brain, the weird sounds and smells, and it calmed me completely. I've always loved the sound of rain -- and, there's something about the way it sounds when it lands on my roof, or hits the muddy ground or the leaves of my hydrangea bushes just outside the living room window. We had quite a lovely sunny, warm streak of weather last week, which melted all the snow, but for the past three days, it's done nothing but rain. Dreary, gray skies, and a steady ploploploplopdropdripdripdrop all day and all night. I love it. I loved it even more because it had been a week where that kind of soothing noise was very much needed... one of those weeks where I worked from the minute I woke up until my head hit the pillow at night. My phone rang non-stop and email poured in. There were new clients to pitch, brainstorms to be had, things to write, conference calls to conduct, deadlines to meet, projects to deliver. Some things took off beautifully while others stalled or got postponed or rushed or canceled or left in limboland. And while I was working, I kept noticing things around the house that needed to be done. Errands to be run. Pet projects I want to start. Things I want to cook. Photos to organize. Things I want to write. People I want to talk to. Books I want to read. Magazines I want to peruse. Friends and family I want to see. Working from home is usually something I love and am really grateful for. But last week, I wished I had a job and an office I could leave in the evening so that work was work and home was home. I didn't sleep well at all last week, because my brain was still trying to work while I was trying to sleep. And when it wasn't my own thoughts waking me up in a cold sweat, it was the herd of ten or eleven deer that, every night, makes their way from the woods next to my house, through my front yard, over the garden wall just below my bedroom window (they huff and snort, and thonk and clack clack their hooves on the wall as they leap over), and meander around my neighbor's garden just outside the other bedroom window. Again, grateful for the work and the business I've built over the past nine years, but I was more physically and mentally drained by Friday afternoon than I've been in a long, long time. I knew I needed to shut off that part of my brain for just two days (something I rarely allow myself do). So, late Friday afternoon, I went across the street to Linda's house to sit by the fire with a glass of wine, many snacks, and played a mean game of cards with my friends. On Saturday, I spent a good part of the day reading my friend, Tara's book, The Butcher and the Vegetarian. I loved the book because it "sounds" just like Tea when she talks. I'd also recently re-read my dear friend, Laurie's book, Saving Henry. Both books are so personal and so beautifully written, and yet both books also deal with profound struggle on so many levels. Throughout, both Tea and Laurie maintain a sense of hope and courage and a fierce determination I admire. I spent a lot of time Saturday afternoon thinking about Tara and Laurie and how their stories weighed heavily on my heart, and that, heaped onto my already-exhausted self, made me sorely in need of some serious comfort food. I've written quite a bit about my love of cooking for others. I love to show people how I feel about them by cooking for them. But it's not often enough that I care about myself that way. Yes, I cook nearly every day for myself, and yes, I actually do eat at my dining room table many nights. But, it had been a very long time since I'd spent an hour or so in the kitchen making something just for me. I needed to cook something that was comforting, yet wouldn't make me feel like crap three hours later as it sat there in my stomach like a lump (hey there, mac and cheese) (also, bag of Swedish fish). I didn't want to slap anything together in a hurry. I wanted to take my time and really pay attention to what I was doing. So, I adapted the Bison, braised pistachios, potatoes, sweet spices dish. There was nothing difficult about making the dish as it was in the book. I'd already bought all the ingredients and was ready to let 'er rip. But, I decided to adapt it because I wanted something that felt like dinner, not a tasting menu item, and I wanted it to taste like something that was mine, only better. DSC_0002 In addition to the bison tenderloin thawing in the fridge for this dish, I'd already begun to dry-age a six-ounce bison tenderloin in the fridge, thinking I'd eat it Sunday night. I love prepping meat this way -- I rinse it, thoroughly dry it, salt it, and stick it on a plate for 4 or 5 days in the fridge, uncovered. It gets all hard and tough on the outside, which gives it a lovely sear when you put it in the pan, and it cooks more evenly. I poured a little canola oil into a stainless-steel saute pan, heated it on medium for about 3 minutes, then placed the bison tenderloin in the pan, searing it on all sides (took about 10 minutes). Then, I put it (still in the pan) in a 450-degree oven for 5-7 minutes. I made mashed potatoes (my own personal favorite comfort food) by boiling some Yukon Golds, then mashing them (skins on) in the Kitchen Aid mixer, along with some whole milk, unsalted butter, and sea salt. No measurements. I've been making mashed potatoes for so long, I do it completely unconsciously now, and they're always perfect. I also sauteed some Swiss chard with carrots, shallots, and pistachios in butter and olive oil, along with some curry powder (dash), cinnamon (pinch), thyme (sprig), allspice (trace amount), salt, and pepper. Oh, I wish you all could've been in my kitchen to smell this as it came together. DSC_0001 I poured a glass of water and a glass of Malbec, and sat and ate that dinner at my table in the dining room... no music... no television... no books or magazines. Just me, my dinner, and the sound of the rain on the roof. DSC_0005 DSC_0006 The bison was cooked a perfect medium-rare. So flavorful and robust, without being overly rich or heavy. And let me tell you -- the tiny amounts of spices I put in that vegetable dish blended so beautifully with the carrots, shallots, and chard, and the pistachios were so tender, they fit right in, texturally. This dinner had all the elements of the original dish in the book, just done a little differently. As I cleared the table and started loading the dishwasher, my friend, Chris, called to see if I wanted to grab a drink or see a movie. I'd bought a bottle of Caol Ila I hadn't yet opened, so I told him to come over for some scotch and a movie. It was the perfect way to end the evening. Sunday morning came, and for the first time in a long time, the whole daylight-saving-losing-an-hour-of-sleep-thing didn't bother me. I credit dinner the night before. I slept really well and loved the feel of the rain on my messy morning hair as I plodded in my new slippers* down the front sidewalk to pick up the New York Times from the edge of the yard. I made a pot of coffee as I got started on the crossword puzzle (which I'm now able to do every day of the week without looking up any of the clues -- one of those life list goals. I know. NERD.). I emptied the dishwasher and got ready for the day. I felt really good about the dinner the night before, but still felt like I needed to be taken care of a bit more. This week is going to be as mentally draining as last week, so I thought it would be good to get the heck out of Washington for the day... away from my phone and my laptop and all the things in my house nagging to be done. I also really wanted someone else to cook for me, and I wanted it to be Carlos. Carlos Barroz is from Cordoba, Argentina, and is the chef at one of my favorite restaurants in the little beach town I go to every summer. He's a good friend and a great cook, and he and two of his best friends (also dear friends of mine) just opened a new restaurant, Hoof + Fin, in Philadelphia. I wanted meat and I wanted chimichurri, but I also wanted raw fish. And I wanted to see his new restaurant. And, even though it was raining, I also really wanted to drive. I wanted a few hours of uninterrupted time to clear my head, listen to podcasts, and daydream. So, I hit the road and made it to Philly in record time. Um, I mean, I, uh, drove 55 the whole way, MOM, and made it there in exactly the time I should have. (only not) (I have a lead foot) I cruised up I-95, and as the highway split to 495 toward Philadelphia, off to the right was the Delaware Memorial Bridge, which just broke my face into this huge, uncontrollable smile. That's my bridge. That's the bridge that, when I cross it, means I'm just an hour and a half from kicking off my shoes, running in the sand, turning my face toward the sun, and standing ankle-deep in the ocean, grinning from ear-to-ear. (one of my favorite things in the world) (but I digress) (and what's up with all these parentheticals I'm doing) (I need to knock it off) I puttered around Old City and Queen Village for a bit, then headed over to the restaurant for an early dinner. If you live in or near Philadelphia, I hope you'll stop by and eat at Hoof + Fin. It's a great space, and the food is... well..... wow. IMG_0471 I started with the fluke carpaccio (sorry for the crap iPhone photo quality), which was raw fluke, radish, red onion, clementines, red chiles, and a truffle-lime-lemon juice : IMG_0472 Carlos then followed that with a giant plate o' meat: skirt steak, short ribs, chorizo, sweetbreads, ribeye, lamb, some chimichurri, as well as a stack of frites topped with an over-easy egg, and a side of parsnip puree: IMG_0473 Holy wow. And, exactly what I needed. I sent back an empty plate, but for the bones. >urp< * * * * * I know what I made on Saturday night was not the exact dish from the book, but it encompassed all of the flavors, and they all came together in a way I didn't expect at all. In fact, this dish -- and the adaptation of it, really -- came at a time I didn't expect to need it, but found out I really did. In fact, if you'd told me when I started this blog back in October 2008 whether I thought anything in this book could ever remotely resemble comfort food, I'd have told you to put down the crack pipe. And now I know I'm wrong. Happily so, in fact. Usually, this book challenges and expands the ways in which I think about food. But this weekend, this cookbook calmed, comforted, and soothed me. Used to be that a grilled cheese sandwich was my go-to comfort food. Now, it's something Alinea-inspired. I like that. I like that a lot. What do you do when you need to be comforted and cared for? Do you cook? If so, what? Or, do you want others to cook something for you? Neither? Both? (I'm in the "both" camp) Do tell.... I'd love to know. Up Next: Bison, beets, blueberries, burning cinnamon Resources: Bison from Gunpowder Bison & Trading; vegetables from the Takoma Park/Silver Spring Co-op. Read My Previous Post: Pushed foie gras, sauternes, pear, chervil * I got new slippers! Because I am a dork who falls when she wears old, tread-worn slipper socks! Yay! Thanks, Mom and Dad. DSC_0001 nobody@example.com (Carol Blymire) Adaptations LOVE http://alineaathome.typepad.com/alinea_at_home/2010/03/comfort-food.html Mon, 15 Mar 2010 06:23:40 -0000 <div xmlns="http://www.w3.org/1999/xhtml"> <p>I bought my house just over twelve years ago, and I remember my first night here as clearly as if it were yesterday.&nbsp; I didn't sleep at all -- partly because I was sleeping somewhere new, and that meant new smells, new sounds, and just a whole new feel... not to mention it was the first major investment I'd ever made, and those numbers on the closing sheet leapt from the page into the worry area of my brain and cascaded down the inside of my eyelids like a cruel hybrid of Tetris and The Matrix as I tried to fall asleep.</p> <p>The second night in my house, it rained... and the sound of that hard pouring rain completely washed away the fear of owning a home. It washed away the digital shower of numbers in my brain, the weird sounds and smells, and it calmed me completely. I've always loved the sound of rain -- and, there's something about the way it sounds when it lands on my roof, or hits the muddy ground or the leaves of my hydrangea bushes just outside the living room window.</p> <p>We had quite a lovely sunny, warm streak of weather last week, which melted all the snow, but for the past three days, it's done nothing but rain. Dreary, gray skies, and a steady ploploploplopdropdripdripdrop all day and all night. I love it. I loved it even more because it had been a week where that kind of soothing noise was very much needed... one of those weeks where I worked from the minute I woke up until my head hit the pillow at night.</p> <p>My phone rang non-stop and email poured in. There were new clients to pitch, brainstorms to be had, things to write, conference calls to conduct, deadlines to meet, projects to deliver. Some things took off beautifully while others stalled or got postponed or rushed or canceled or left in limboland. And while I was working, I kept noticing things around the house that needed to be done. Errands to be run. Pet projects I want to start. Things I want to cook. Photos to organize. Things I want to write. People I want to talk to. Books I want to read. Magazines I want to peruse. Friends and family I want to see.</p> <p>Working from home is usually something I love and am really grateful for. But last week, I wished I had a job and an office I could leave in the evening so that work was work and home was home.</p> <p>I didn't sleep well at all last week, because my brain was still trying to work while I was trying to sleep. And when it wasn't my own thoughts waking me up in a cold sweat, it was the herd of ten or eleven deer that, every night, makes their way from the woods next to my house, through my front yard, over the garden wall just below my bedroom window (they huff and snort, and thonk and clack clack their hooves on the wall as they leap over), and meander around my neighbor's garden just outside the other bedroom window.</p> <p>Again, grateful for the work and the business I've built over the past nine years, but I was more physically and mentally drained by Friday afternoon than I've been in a long, long time. I knew I needed to shut off that part of my brain for just two days (something I rarely allow myself do). So, late Friday afternoon, I went across the street to Linda's house to sit by the fire with a glass of wine, many snacks, and played a mean game of cards with my friends.</p> <p>On Saturday, I spent a good part of the day reading my friend, Tara's book, <em><a href="http://taraweaver.com/the-butcher-the-vegetarian/" target="_blank">The Butcher and the Vegetarian</a>.</em>&nbsp; I loved the book because it "sounds" just like <a href="http://teaandcookies.blogspot.com/" target="_blank">Tea</a> when she talks.&nbsp; I'd also recently re-read my dear friend, Laurie's book, <em><a href="http://savinghenry.com/" target="_blank">Saving Henry</a></em>.&nbsp; Both books are so personal and so beautifully written, and yet both books also deal with profound struggle on so many levels. Throughout, both Tea and Laurie maintain a sense of hope and courage and a fierce determination I admire.</p> <p>I spent a lot of time Saturday afternoon thinking about Tara and Laurie and how their stories weighed heavily on my heart, and that, heaped onto my already-exhausted self, made me sorely in need of some serious comfort food.</p> <p>I've written quite a bit about my love of cooking for others.&nbsp; I love to show people how I feel about them by cooking for them.&nbsp; But it's not often enough that I care about myself that way.&nbsp; Yes, I cook nearly every day for myself, and yes, I actually do eat at my dining room table many nights.&nbsp; But, it had been a very long time since I'd spent an hour or so in the kitchen making something just for me.</p> <p>I needed to cook something that was comforting, yet wouldn't make me feel like crap three hours later as it sat there in my stomach like a lump (hey there, mac and cheese) (also, bag of Swedish fish).&nbsp; I didn't want to slap anything together in a hurry.&nbsp; I wanted to take my time and really pay attention to what I was doing.</p> <p>So, I adapted the Bison, braised pistachios, potatoes, sweet spices dish.&nbsp; There was nothing difficult about making the dish as it was in the book.&nbsp; I'd already bought all the ingredients and was ready to let 'er rip.&nbsp; But, I decided to adapt it because I wanted something that felt like dinner, not a tasting menu item, and I wanted it to taste like something that was mine, only better.</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fcb2e970c-pi"><img alt="DSC_0002" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fcb2e970c-800wi"></a></p> <p>In addition to the bison tenderloin thawing in the fridge for this dish, I'd already begun to dry-age a six-ounce bison tenderloin in the fridge, thinking I'd eat it Sunday night. I love prepping meat this way -- I rinse it, thoroughly dry it, salt it, and stick it on a plate for 4 or 5 days in the fridge, uncovered.&nbsp; It gets all hard and tough on the outside, which gives it a lovely sear when you put it in the pan, and it cooks more evenly.</p> <p>I poured a little canola oil into a stainless-steel saute pan, heated it on medium for about 3 minutes, then placed the bison tenderloin in the pan, searing it on all sides (took about 10 minutes).&nbsp; Then, I put it (still in the pan) in a 450-degree oven for 5-7 minutes.</p> <p>I made mashed potatoes (my own personal favorite comfort food) by boiling some Yukon Golds, then mashing them (skins on) in the Kitchen Aid mixer, along with some whole milk, unsalted butter, and sea salt.&nbsp; No measurements. I've been making mashed potatoes for so long, I do it completely unconsciously now, and they're always perfect.</p> <p>I also sauteed some Swiss chard with carrots, shallots, and pistachios in butter and olive oil, along with some curry powder (dash), cinnamon (pinch), thyme (sprig), allspice (trace amount), salt, and pepper. Oh, I wish you all could've been in my kitchen to smell this as it came together.<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391a09970b-pi"><img alt="DSC_0001" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391a09970b-800wi"></a></p> <p>I poured a glass of water and a glass of Malbec, and sat and ate that dinner at my table in the dining room... no music... no television... no books or magazines.&nbsp; Just me, my dinner, and the sound of the rain on the roof.<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fcd08970c-pi"><img alt="DSC_0005" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fcd08970c-800wi"></a><br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391b62970b-pi"><img alt="DSC_0006" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391b62970b-800wi"></a><br /></p> <p>The bison was cooked a perfect medium-rare.&nbsp; So flavorful and robust, without being overly rich or heavy.&nbsp; And let me tell you -- the tiny amounts of spices I put in that vegetable dish blended so beautifully with the carrots, shallots, and chard, and the pistachios were so tender, they fit right in, texturally.&nbsp; This dinner had all the elements of the original dish in the book, just done a little differently.</p> <p>As I cleared the table and started loading the dishwasher, my friend, Chris, called to see if I wanted to grab a drink or see a movie.&nbsp; I'd bought a bottle of <a href="http://www.maltmadness.com/whisky/caol-ila.html" target="_blank">Caol Ila</a> I hadn't yet opened, so I told him to come over for some scotch and <a href="http://www.imdb.com/title/tt0139239/" target="_blank">a movie</a>.&nbsp; It was the perfect way to end the evening.</p> <p>Sunday morning came, and for the first time in a long time, the whole daylight-saving-losing-an-hour-of-sleep-thing didn't bother me.&nbsp; I credit dinner the night before.&nbsp; I slept really well and loved the feel of the rain on my messy morning hair as I plodded in my new slippers* down the front sidewalk to pick up the <em>New York Times</em> from the edge of the yard.&nbsp; I made a pot of coffee as I got started on the crossword puzzle (which I'm now able to do every day of the week without looking up any of the clues -- one of those life list goals.&nbsp; I know.&nbsp; NERD.).</p> <p>I emptied the dishwasher and got ready for the day.&nbsp; I felt really good about the dinner the night before, but still felt like I needed to be taken care of a bit more.&nbsp; This week is going to be as mentally draining as last week, so I thought it would be good to get the heck out of Washington for the day... away from my phone and my laptop and all the things in my house nagging to be done.&nbsp; I also really wanted someone else to cook for me, and I wanted it to be Carlos.</p> <p>Carlos Barroz is from Cordoba, Argentina, and is the chef at one of my favorite restaurants in the little beach town I go to every summer.&nbsp; He's a good friend and a great cook, and he and two of his best friends (also <a href="http://www.pressofatlanticcity.com/life/sunday_life/taste/article_b78f9b9c-472a-5bfa-8a61-c53edddd2bd3.html" target="_blank">dear friends</a> of mine) just opened a new restaurant, <a href="http://www.thrillist.com/philadelphia/hoof-fin" target="_blank">Hoof + Fin</a>, in Philadelphia.&nbsp; I wanted meat and I wanted chimichurri, but I also wanted raw fish.&nbsp; And I wanted to see his new restaurant.&nbsp; And, even though it was raining, I also really wanted to drive.&nbsp; I wanted a few hours of uninterrupted time to clear my head, listen to podcasts, and daydream.</p> <p>So, I hit the road and made it to Philly in record time.&nbsp; Um, I mean, I, uh, drove 55 the whole way, MOM, and made it there in exactly the time I should have.&nbsp; (only not)&nbsp; (I have a lead foot)&nbsp;&nbsp; I cruised up I-95, and as the highway split to 495 toward Philadelphia, off to the right was the Delaware Memorial Bridge, which just broke my face into this huge, uncontrollable smile.&nbsp; That's <em>my</em> bridge.&nbsp; That's the bridge that, when I cross it, means I'm just an hour and a half from kicking off my shoes, running in the sand, turning my face toward the sun, and standing ankle-deep in the ocean, grinning from ear-to-ear.&nbsp; (one of my favorite things in the world) (but I digress) (and what's up with all these parentheticals I'm doing) (I need to knock it off)</p> <p>I puttered around Old City and Queen Village for a bit, then headed over to the restaurant for an early dinner.&nbsp; If you live in or near Philadelphia, I hope you'll stop by and eat at <a href="http://www.philly.com/philly/blogs/the-insider/84301097.html" target="_blank">Hoof + Fin</a>.&nbsp; It's a great space, and the food is... well..... wow.</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391e39970b-pi"><img alt="IMG_0471" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9391e39970b-800wi"></a></p> <p>I started with the fluke carpaccio (sorry for the crap iPhone photo quality), which was raw fluke, radish, red onion, clementines, red chiles, and a truffle-lime-lemon juice :</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fd0c7970c-pi"><img alt="IMG_0472" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fd0c7970c-800wi"></a></p> <p>Carlos then followed that with a giant plate o' meat: skirt steak, short ribs, chorizo, sweetbreads, ribeye, lamb, some chimichurri, as well as a stack of frites topped with an over-easy egg, and a side of parsnip puree:<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fd11c970c-pi"><img alt="IMG_0473" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f9fd11c970c-800wi"></a><br /></p> <p>Holy wow.&nbsp;</p> <p>And, exactly what I needed.</p> <p>I sent back an empty plate, but for the bones.</p> <p>&gt;urp&lt;</p> *&nbsp;&nbsp; *&nbsp;&nbsp; *&nbsp;&nbsp; *&nbsp;&nbsp; * <p>I know what I made on Saturday night was not the exact dish from the book, but it encompassed all of the flavors, and they all came together in a way I didn't expect at all.&nbsp; In fact, this dish -- and the adaptation of it, really -- came at a time I didn't expect to need it, but found out I really did.</p> <p>In fact, if you'd told me when I started this blog back in October 2008 whether I thought anything in this book could ever remotely resemble comfort food, I'd have told you to put down the crack pipe.</p> <p>And now I know I'm wrong.&nbsp; Happily so, in fact.&nbsp; Usually, this book challenges and expands the ways in which I think about food.&nbsp; But this weekend, this cookbook calmed, comforted, and soothed me.&nbsp; Used to be that a grilled cheese sandwich was my go-to comfort food.&nbsp; Now, it's something Alinea-inspired.&nbsp; I like that.&nbsp; I like that a lot.</p> <p>What do you do when you need to be comforted and cared for?&nbsp; Do you cook?&nbsp; If so, what?&nbsp; Or, do you want others to cook something for you?&nbsp; Neither?&nbsp; Both?&nbsp; (I'm in the "both" camp)</p> <p>Do tell.... I'd love to know.</p> <p><strong>Up Next:</strong> Bison, beets, blueberries, burning cinnamon</p> <p><strong>Resources:</strong> Bison from <a href="http://www.gunpowderbison.com/" target="_blank">Gunpowder Bison &amp; Trading</a>; vegetables from the <a href="http://tpss.coop/" target="_blank">Takoma Park/Silver Spring Co-op</a>.</p> <p><strong>Read My Previous Post:</strong>&nbsp; <a href="http://alineaathome.typepad.com/alinea_at_home/2010/03/pushed-foie-gras.html">Pushed foie gras, sauternes, pear, chervil</a></p> <p>* I got new slippers!&nbsp; Because I am <a href="http://alineaathome.typepad.com/alinea_at_home/2010/03/foie-gras-candy.html" target="_blank">a dork who falls when she wears old, tread-worn slipper socks</a>!&nbsp; Yay!&nbsp; Thanks, Mom and Dad.</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9393cb8970b-pi"><img alt="DSC_0001" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a9393cb8970b-800wi"></a></p> </div> 2010-03-15T06:23:40Z http://feedproxy.google.com/~r/DutchGirlCooking/~3/I2Cqu7VSr2o/azi-dessi-sauce <a href="http://www.kayotic.nl/blog/azi-dessi-sauce"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4054/4432199686_89ffe209f1.jpg" class="alignleft wp-post-image tfe" alt="Azi Dessi Sauce" title="" /></a>I can almost hear you mumble “Azi whattus?” to yourself. So here’s the deal: I’m giving you one of my secret recipes.<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/I2Cqu7VSr2o" height="1" width="1"/> nobody@example.com (Kay) Recipes Sauces & Spices sauces African Sauce Azi Dessi brown sugar garlic ground ginger oil onion peanut butter pepper salt soy sauce Togolese tomatoes worcestershire sauce http://feedproxy.google.com/~r/DutchGirlCooking/~3/I2Cqu7VSr2o/azi-dessi-sauce Mon, 15 Mar 2010 05:15:29 -0000 <a href="http://www.kayotic.nl/blog/azi-dessi-sauce"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4054/4432199686_89ffe209f1.jpg" class="alignleft wp-post-image tfe" alt="Azi Dessi Sauce" title="" /></a>I can almost hear you mumble “Azi whattus?” to yourself. So here’s the deal: I’m giving you one of my secret recipes.<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/I2Cqu7VSr2o" height="1" width="1"/> 2010-03-15T05:15:29Z http://foodiefarmgirl.blogspot.com/2010/03/sunday-dose-of-cute-how-and-why-we.html [IMAGE]Katahdin Cute OverloadIt's a funny thing about our sheep shearer—he raises sheep that don't need to be sheared. They're Katahdins, and this hardy breed has hair rather than wool that, as you can see here, comes off each year on its own.One of the biggest problems we face raising our mostly Suffolk meat sheep here in Missouri is internal parasites, specifically a blood sucking stomach worm known as the barber pole or wire worm. For much of the year it's wet and warm here, which, unfortunately, is Parasite Paradise.Despite agressively using both commercial and natural wormers, we've lost numerous sheep over the years to worms—and we've been comparatively lucky. I know of one farmer who had most of her flock drop dead from internal parasites—the day after they'd been wormed.It's terrible. And while there were many benefits to having that extra rain during the past two springs and summers, it made the parasite problem even worse.[IMAGE]Ram Lambs Lined Up for Our Inspection (we chose the one on the far left)Katahdin sheep are naturally parasite resistant, and a couple of years ago we got to talking about them with our shearer while he was shearing our sheep. A few weeks later we drove over to his farm and picked out a three-month-old, 75-pound, registered Katahdin ram lamb (whose father was a US champion) to breed to our mostly Suffolk ewes. When Joe saw me squealing over all the corralled cuteness before I could even climb out of the truck, he said it was a really good thing we hadn't brought a big stock trailer.[IMAGE]You Carry the Lamb Low so the Mama Can See and Smell ItWe also got a great deal on two registered Katahdin ewes who each had a newborn lamb by their side, including one who had been born that morning. [IMAGE] [IMAGE]These were the first ewes I purchased since buying my original flock back in 1995. I've always kept a closed flock, expanding it by holding back the best ewe lambs. The only sheep purchased and brought in were rams, which are replaced every couple of years to avoid inbreeding.[IMAGE]The New Ram and the Littlest New Member of the FlockSadly, the strapping Katahdin ram lamb was killed by coyotes out in the front field the first morning he was let out of his quarantine holding pen. You can read more about that terrible killing season (which, paws crossed, is permanently over thanks to our super livestock guardian dogs, Marta and Daisy) here.[IMAGE]Edward on the Job in Fall 2009 (the girls sometimes play hard to get)Not willing to give up on our plan, we returned to the sheep shearer's farm and picked out another young Katahdin ram. We named him Edward, and in spring 2009, our first Katahdin/Suffolk cross lambs were born. (There are some other breeds mixed in, bred down from some of my original mixed breed ewes, from the Border Leicester ram I used the first few years, and from a wonderful Hampshire ram we had in 2002 and 2003.)We also bred the two Katahdin ewes with Edward in order to get some more purebred Katahdins, and they each had twins.[IMAGE]Emmy Lou Back Then [IMAGE]And Emmy Lou NowThe Katahdin ewe lamb that arrived here as a newborn, and who I recently (finally!) named Emmy Lou, was also bred when Edward jumped through 11 strands of barbed wire in order to continue breeding season (another story I never got around to telling). She gave birth in spring 2009 to this little cutie pie we named Friendly. The other newborn lamb was a ram, and he eventually went into our freezer so we could see how we liked the taste of Katahdin meat (it's very good).That gave us a total of seven purebred Katahdin ewes to breed.We've been thrilled so far with these Katahdin and Katahdin crosses and have high hopes going into spring grazing season, which is one of the wormiest times of the year, especially since hormones in the nursing ewes make them especially susceptible.We're still aggressively worming, but now we're mostly using a drench (liquid squirted into the throat with a drench 'gun' connected to a 'backpack' holding the liquid) of organic raw apple cider vinegar and garlic juice.* We're also still adding diatomaceous earth, an all natural wormer (which has dozens of other uses, especially in the garden), in with both their grain treats and salt/mineral mix.Our sheep have never looked better. Even the lambs of the ewes who had bad parasite problems last year aren't wormy.Okay, I hadn't planned to go all the way back to 2008 to begin the explanation of why our 2010 lambing season started several weeks earlier than expected, but I've actually been meaning to explain how and why we now have Katahdins ever since we got them, especially since many of you have been asking.Anyway, when I called the sheep shearer to arrange this year's shearing, I asked if he happened to have any big Katahdin ewes for sale, big enough to breed with our big Suffolk ram, Da Big Guy, and he said yes. He had some pregnant six-year-olds for sale who were good sheep with nothing wrong except that they were six years old (many sheep breeders prefer to not to keep ewes older than five). He even could deliver them when he came to shear.[IMAGE]I asked him to pick out the two biggest ewes, and he brought us these gorgeous girls—who both had triplets last year. My main concern with the Katahdins is that we're going to lose the nice big size we've built up over the years with the Suffolks. I prefer to butcher the lambs at about 130 or even 140 pounds, and the purebred Katahdin lambs aren't getting that big. You just don't get as much meat otherwise.We always take the smallest lambs for ourselves, and some years they've only been about 100 pounds, but our customers prefer them bigger (some want them over 150 pounds if possible)—and since the butcher charges a flat processing fee, they also get more for their money with bigger lambs.In 2004, we started naming all babies born on the farm alphabetically: 'A' names for 2004, 'B' names for 2005, etc. It makes things so much easier (and only took me nine years to come up with the idea).Some of you know how long it can take to get a name around here, but amazingly, we've already named our new ewes who were born back in the 'A' year.[IMAGE]This is Ava[IMAGE]And this is Audrey[IMAGE]Ava—whose full name is Ava Gardener so we can remember that these ewes came to live with us in 2010, the 'G' name year—gave birth to these incredibly cute twins last Monday. You can see more photos of them here and here.[IMAGE]Audrey just keeps getting bigger.The rest of the ewes should start giving birth around April 1st!Can't wait? Bounce back down lambie lane:Lambing Season 2006 Photos & Reports Lambing Season 2006 Part 2 Lambing Season 2006 Part 3 Lambing Season 2007 Photos & Reports Lambing Season 2007 Part 2 Lambing Season 2008 Part 1 Lambing Season 2008 Part 2 Lambing Season 2008 Part 3 Lambing Season 2009 Lambing Season 2009 Part 2* If you raise sheep and want to know more about this, let me know. If you're already using the 'last line of defense' wormers like Dectomax and Cydectin and are wondering what you're going to do when your sheep build up an immunity to it, organic garlic juice—which is being studied as a natural wormer specifically because of that looming sheep industry problem—just may be your saving grace.© Copyright 2010 FarmgirlFare.com, the sheep loving foodie farm blog where Farmgirl Susan shares recipes, photos, and sometimes very long stories about her crazy country life on 240 remote Missouri acres. nobody@example.com (Farmgirl Susan) katahdin sheep farm life tidbits 4 Daily Dose of Cute 14 http://foodiefarmgirl.blogspot.com/2010/03/sunday-dose-of-cute-how-and-why-we.html Mon, 15 Mar 2010 01:44:00 -0000 <div align="justify"></div> <div align="justify" class="separator"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51gj6J5xbI/AAAAAAAAD1o/l_pHizxhB7g/s1600/Farmgirl+Fare+-+Katahdin+post+1.JPG" imageanchor="1"><span><img src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51gj6J5xbI/AAAAAAAAD1o/l_pHizxhB7g/s1600/Farmgirl+Fare+-+Katahdin+post+1.JPG"></span></a></div> <div align="justify"><span>Katahdin Cute Overload</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>It's a funny thing about our</span> <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-sheep-shearing-day.html"><span><u>sheep shearer</u></span></a><span>—he raises sheep that don't need to be sheared. They're Katahdins, and this hardy breed has hair rather than wool that, as you can see</span> <a href="http://foodiefarmgirl.blogspot.com/2009/06/tuesday-dose-of-cute-stripping-down-for.html"><span><u>here</u></span></a><span>, comes off each year on its own.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>One of the biggest problems we face raising our mostly Suffolk meat sheep here in Missouri is internal parasites, specifically a blood sucking stomach worm known as the</span> <a href="http://www.sheep101.info/sheepdiseases.html"><span><u>barber pole or wire worm</u></span></a><span>. For much of the year it's wet and warm here, which, unfortunately, is Parasite Paradise.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Despite agressively using both commercial and natural wormers, we've lost numerous sheep over the years to worms—and we've been comparatively lucky. I know of one farmer who had most of her flock drop dead from internal parasites—the day after they'd been wormed.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>It's terrible. And while there were many benefits to having that extra rain during the past two springs and summers, it made the parasite problem even worse.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51jgJ8xaVI/AAAAAAAAD2Q/3UPN9izLN7w/s1600/Farmgirl+Fare+-+Katahdin+post+2.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51jgJ8xaVI/AAAAAAAAD2Q/3UPN9izLN7w/s1600/Farmgirl+Fare+-+Katahdin+post+2.JPG"></span></a></div> <div align="justify"><span>Ram Lambs Lined Up for Our Inspection (we chose the one on the far left)</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Katahdin sheep are naturally parasite resistant, and a couple of years ago we got to talking about them with our shearer while he was shearing our sheep. A few weeks later we drove over to his farm and picked out a three-month-old, 75-pound, registered Katahdin ram lamb (whose father was a US champion) to breed to our mostly Suffolk ewes. When Joe saw me squealing over all the corralled cuteness before I could even climb out of the truck, he said it was a really good thing we hadn't brought a big stock trailer.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51hpfRwNVI/AAAAAAAAD2A/1bd2vyepRrk/s1600/Farmgirl+Fare+-+Katahdin+post+3.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51hpfRwNVI/AAAAAAAAD2A/1bd2vyepRrk/s1600/Farmgirl+Fare+-+Katahdin+post+3.JPG"></span></a></div> <div align="justify"><span>You Carry the Lamb Low so the Mama Can See and Smell It</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>We also got a great deal on two registered Katahdin ewes who each had a newborn lamb by their side, including one&nbsp;who had been born that morning.</span></div> <div align="justify"></div> <div align="justify"></div> <a name="more" id="more"></a><br /> <div align="justify"><br /></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51j58WZseI/AAAAAAAAD2Y/6HXc9O5Bn80/s1600/Farmgirl+Fare+-+Katahdin+post+4.JPG" imageanchor="1"><span><img src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51j58WZseI/AAAAAAAAD2Y/6HXc9O5Bn80/s1600/Farmgirl+Fare+-+Katahdin+post+4.JPG"></span></a></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><br /> <a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S51kmwsIGeI/AAAAAAAAD2o/1wFGyX1WTF0/s1600/Farmgirl+Fare+-+Katahdin+post+5.JPG" imageanchor="1"><span><img src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S51kmwsIGeI/AAAAAAAAD2o/1wFGyX1WTF0/s1600/Farmgirl+Fare+-+Katahdin+post+5.JPG"></span></a></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>These were the first ewes I purchased since buying my original flock back in 1995. I've always&nbsp;kept a closed flock, expanding it by holding back the best ewe lambs. The only sheep purchased and brought in were rams, which&nbsp;are replaced every couple of years to avoid inbreeding.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51kTihScuI/AAAAAAAAD2g/hzEVDOqROqk/s1600/Farmgirl+Fare+-+Katahdin+post+6.JPG" imageanchor="1"><span><img src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51kTihScuI/AAAAAAAAD2g/hzEVDOqROqk/s1600/Farmgirl+Fare+-+Katahdin+post+6.JPG"></span></a></div> <div align="justify"><span>The New Ram and the Littlest New Member of the Flock</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Sadly, the strapping Katahdin ram lamb was killed by coyotes out in the front field the first morning he was let out of his quarantine holding pen. You can read more about that terrible killing season (which, paws crossed, is permanently over thanks to our super livestock guardian dogs,</span> <a href="http://foodiefarmgirl.blogspot.com/2010/02/thursday-dose-of-cute-girl-power.html"><span><u>Marta and Daisy</u></span></a><span>)</span> <a href="http://foodiefarmgirl.blogspot.com/2009/01/stuff-of-farm-life-losing-lambs-and.html"><span><u>here</u></span></a><span>.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51lH9SJ3mI/AAAAAAAAD2w/e4cxWBPgCWY/s1600/Farmgirl+Fare+-+Katahdin+post+7.JPG" imageanchor="1"><span><img src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51lH9SJ3mI/AAAAAAAAD2w/e4cxWBPgCWY/s1600/Farmgirl+Fare+-+Katahdin+post+7.JPG"></span></a></div> <div align="justify"><span>Edward on the Job in Fall 2009 (the girls sometimes play hard to get)</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Not willing to give up on our plan, we returned to the sheep shearer's farm and picked out another young Katahdin ram. We named him Edward, and in spring 2009, our first Katahdin/Suffolk cross lambs were born. (There are some other breeds mixed in, bred down from some of my original mixed breed ewes, from the Border Leicester ram I used the first few years, and from a wonderful Hampshire ram we had in 2002 and 2003.)</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>We also bred the two Katahdin ewes&nbsp;with Edward in order to get some more purebred Katahdins, and they each had twins.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S51lWfmO_SI/AAAAAAAAD24/Qx0B-_HI1ZM/s1600/Farmgirl+Fare+-+Katahdin+post+8.JPG" imageanchor="1"><span><img src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S51lWfmO_SI/AAAAAAAAD24/Qx0B-_HI1ZM/s1600/Farmgirl+Fare+-+Katahdin+post+8.JPG"></span></a></div> <div align="justify"><span>Emmy Lou Back Then</span></div> <br /> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51lpBhp6CI/AAAAAAAAD3A/DBIzYzI8XeE/s1600/Farmgirl+Fare+-+Katahdin+post+9.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51lpBhp6CI/AAAAAAAAD3A/DBIzYzI8XeE/s1600/Farmgirl+Fare+-+Katahdin+post+9.JPG"></span></a></div> <div align="justify"><span>And Emmy Lou Now</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>The Katahdin ewe lamb that arrived here as a newborn, and who I recently (finally!) named Emmy Lou, was also bred when Edward jumped through 11 strands of barbed wire in order to continue breeding season (another story I never got around to telling). She gave birth in spring 2009 to <a href="http://foodiefarmgirl.blogspot.com/2009/04/sunday-second-dose-of-cute-important.html"><u>this little cutie pie</u></a> we named Friendly. The other newborn lamb was a ram, and he eventually went into our freezer so we could see how we liked the taste of Katahdin meat (it's very good).</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>That gave us a total of seven purebred Katahdin ewes to breed.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>We've been thrilled so far with these Katahdin and Katahdin crosses and have high hopes going into spring grazing season, which is one of the wormiest times of the year, especially since hormones in the nursing ewes make them especially susceptible.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>We're still aggressively worming, but now we're mostly using a drench (liquid squirted into the throat with a drench 'gun' connected to a 'backpack' holding the liquid) of organic raw apple cider vinegar and garlic juice.<strong>*</strong> We're also still adding diatomaceous earth, an all natural wormer (which has dozens of other uses, especially in the garden), in with both their grain treats and salt/mineral mix.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Our sheep have never looked better. Even the lambs of the ewes who had bad parasite problems last year aren't wormy.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Okay, I hadn't planned to go all the way back to 2008 to begin the explanation of why our 2010 lambing season started several weeks earlier than expected, but I've actually been meaning to explain how and why we now have Katahdins ever since we got them, especially&nbsp;since many of you have been asking.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Anyway, when I called the sheep shearer to arrange</span> <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-sheep-shearing-day.html"><span><u>this year's shearing</u></span></a><span>, I asked if he happened to have any big Katahdin ewes for sale, big enough to breed with our big Suffolk ram, Da Big Guy, and he said yes. He had some pregnant six-year-olds for sale who were good sheep with nothing wrong except that they were six years old (many sheep breeders prefer to not to keep ewes older than five). He even could deliver them when he came to shear.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51l8EU9itI/AAAAAAAAD3I/TqIIp-JOTFY/s1600/Farmgirl+Fare+-+Katahdin+post+10.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51l8EU9itI/AAAAAAAAD3I/TqIIp-JOTFY/s1600/Farmgirl+Fare+-+Katahdin+post+10.JPG"></span></a></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>I asked him to pick out the two biggest ewes, and he brought us these gorgeous girls—who both had triplets last year. My main concern with the Katahdins is that we're going to lose the nice big size we've built up over the years with the Suffolks. I prefer to butcher the lambs at about 130 or even 140 pounds, and the purebred Katahdin lambs aren't getting that big. You just don't get as much meat otherwise.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>We always take the smallest lambs for ourselves, and some years they've only been about 100 pounds, but our customers prefer them bigger (some want them over 150 pounds if possible)—and since the butcher charges a flat processing fee, they also get more for their money with bigger lambs.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>In 2004, we started naming all babies born on the farm alphabetically: 'A' names for 2004, 'B' names for 2005, etc. It makes things so much easier (and only took me nine years to come up with the idea).</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>Some of you know how long it can take to get a name around here, but amazingly, we've already named our new ewes who were born back in the 'A' year.</span></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51mPVzgSeI/AAAAAAAAD3Q/86CFGGg2R34/s1600/Farmgirl+Fare+-+Katahdin+post+11.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51mPVzgSeI/AAAAAAAAD3Q/86CFGGg2R34/s1600/Farmgirl+Fare+-+Katahdin+post+11.JPG"></span></a></div> <div align="justify"><span>This is Ava</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51mgEKYlDI/AAAAAAAAD3Y/fEzU9ICGRtE/s1600/Farmgirl+Fare+-+Katahdin+post+12.JPG" imageanchor="1"><span><img src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S51mgEKYlDI/AAAAAAAAD3Y/fEzU9ICGRtE/s1600/Farmgirl+Fare+-+Katahdin+post+12.JPG"></span></a></div> <div align="justify"><span>And this is Audrey</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51nOudPKaI/AAAAAAAAD3g/fUYJDrT4qwY/s1600/Farmgirl+Fare+-+Katahdin+post+13.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51nOudPKaI/AAAAAAAAD3g/fUYJDrT4qwY/s1600/Farmgirl+Fare+-+Katahdin+post+13.JPG"></span></a></div> <div align="justify"><span>Ava—whose full name is Ava Gardener so we can remember that these ewes came to live with us in 2010, the 'G' name year—gave birth to these incredibly cute twins last Monday. You can see more photos of them</span> <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-2010-lambing.html"><span><u>here</u></span></a> <span>and</span> <a href="http://foodiefarmgirl.blogspot.com/2010/03/thursday-dose-of-cute-perfect-lamb-dish.html"><span><u>here</u></span></a><span>.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"></div> <div align="justify" class="separator"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51nregcNNI/AAAAAAAAD3o/zlJISsbLCgA/s1600/Farmgirl+Fare+-+Katahdin+post+14.JPG" imageanchor="1"><span><img src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S51nregcNNI/AAAAAAAAD3o/zlJISsbLCgA/s1600/Farmgirl+Fare+-+Katahdin+post+14.JPG"></span></a></div> <div align="justify"><span>Audrey just keeps getting bigger.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>The rest of the ewes should start giving birth around April 1st!</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><strong><span>Can't wait? Bounce back down lambie lane:</span></strong></div> <div align="justify"><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202006"><u><span>Lambing Season 2006 Photos &amp; Reports</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202006%20part%202"><u><span>Lambing Season 2006 Part 2</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202006%20part%203"><u><span>Lambing Season 2006 Part 3</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202007"><u><span>Lambing Season 2007 Photos &amp; Reports</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202007%20part%202"><u><span>Lambing Season 2007 Part 2</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202008"><u><u><span>Lambing Season 2008 Part 1</span></u></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202008%20part%202"><u><span>Lambing Season 2008 Part 2</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202008%20part%203"><u><span>Lambing Season 2008 Part 3</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202009"><span><span><u>Lambing Season 2009</u></span></span></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/lambing%20season%202009%20part%202"><span><span><u>Lambing Season 2009 Part 2</u></span></span></a></div> <div align="justify"></div> <div align="justify"><span><strong>*</strong> If you raise sheep and want to know more about this, let me know. If you're already using the 'last line of defense' wormers like Dectomax and Cydectin and are wondering what you're going to do when your sheep build up an immunity to it, organic garlic juice—which is being studied as a natural wormer specifically because of that looming sheep industry problem—just may be your saving grace.</span></div> <div align="justify"></div> <div align="justify"></div> <div align="justify"><span>© Copyright 2010</span> <a href="http://farmgirlfare.com/"><span><u>FarmgirlFare.com</u></span></a><span>, the sheep loving foodie farm blog where Farmgirl Susan shares recipes, photos, and sometimes very long stories about her crazy country life on 240 remote Missouri acres.</span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-15T01:44:00Z http://lobstersquad.blogspot.com/2010/03/lobstersquad-made-it-to-forbes-list-and.html Here are two things I never expected to happen: one, the most amazing, is to find my name on a Forbes list. Not the one headed by Oprah, but deeply exciting all the same; I can now paraphrase all those Oscar winners and say how honoured I am to be named alongside such talent, etc, etc. The second thing is that yesterday´s pressure cooker rice was excellent. Call it risotto or call it arroz caldoso, it was just unbeleivable, as in, hard to beleive: creamy, perfectly cooked rice, full of flavour, in less than fifteen minutes from the minute I turned on the hob to sitting down? I was deeply sceptical, but figured it worth a try, and so it was. Risotto, long banished from my kitchen except as an occasional treat, comes back as a weeknight dinner staple. The rice cooker reigns supreme for white rice and for truly hands off restful cooking, but for quick and incredibly delicious results, this is the one. Here is what I did yesterday with what I had, but of course onions can take the place of leeks, chorizo for bacon if you´re so inclined, any other vetetable for the peas, and aromatics can vary: saffron, herbs, etc. Pressure cooker arroz caldoso, or risotto adapted from Lorna Sass Sautee two chopped leeks and bacon until the bacon releases its fat and the leeks begin to look floppy. Deglaze with some white wine, let it bubble up and add 1 1/2 cups short grain rice. Stir, add 3 1/2 cups of stock and cover the pressure cooker. Let it come uo to high pressure and count five minutes (five!!! seriously, aren´t you in love already?). Now release the pressure and have a look. You might want a bit more broth, or you might want to let some of it evaporate. I thought it was just fine with those meassures. Add butter and parmesan and there you are, risotto for three hungry people or four staid ones. nobody@example.com (lobstersquad) quick rice comfort food http://lobstersquad.blogspot.com/2010/03/lobstersquad-made-it-to-forbes-list-and.html Sun, 14 Mar 2010 16:39:00 -0000 <a href="http://4.bp.blogspot.com/_VTDDBv7VDuk/S50RboQSCBI/AAAAAAAABu8/CdRddNVNKm8/s1600-h/mesa.jpg"><img src="http://4.bp.blogspot.com/_VTDDBv7VDuk/S50RboQSCBI/AAAAAAAABu8/CdRddNVNKm8/s400/mesa.jpg" alt=""></a> <div><span class="Apple-style-span"><br /></span></div> <div><span class="Apple-style-span"><span class="Apple-style-span">Here are two things I never expected to happen: one, the most amazing, is to find</span></span> <a href="http://www.forbes.com/2010/03/03/best-blogger-food-lifestyle-forbes-woman-time-ree-drummond_slide_7.html"><span class="Apple-style-span"><span class="Apple-style-span">my name on a Forbes list</span></span></a><span class="Apple-style-span"><span class="Apple-style-span">. Not the one headed by Oprah, but deeply exciting all the same; I can now paraphrase all those Oscar winners and say how honoured I am to be named alongside such talent, etc, etc.</span></span><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div> <span class="Apple-style-span"><span class="Apple-style-span"><br /> The second thing is that yesterday´s pressure cooker rice was excellent. Call it risotto or call it arroz caldoso, it was just unbeleivable, as in, hard to beleive: creamy, perfectly cooked rice, full of flavour, in less than fifteen minutes from the minute I turned on the hob to sitting down? I was deeply sceptical, but figured it worth a try, and so it was. Risotto, long banished from my kitchen except as an occasional treat, comes back as a weeknight dinner staple.<br /> <br /> The rice cooker reigns supreme for white rice and for truly hands off restful cooking, but for quick and incredibly delicious results, this is the one. Here is what I did yesterday with what I had, but of course onions can take the place of leeks, chorizo for bacon if you´re so inclined, any other vetetable for the peas, and aromatics can vary: saffron, herbs, etc.<br /> <br /> <span class="Apple-style-span">Pressure cooker arroz caldoso, or risotto</span><br /></span></span><a href="http://www.seriouseats.com/recipes/2010/01/risotto-with-mushrooms-olives-and-leeks-recipe.html"><span class="Apple-style-span"><span class="Apple-style-span">adapted from Lorna Sass</span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><br /> <br /> Sautee two chopped leeks and bacon until the bacon releases its fat and the leeks begin to look floppy. Deglaze with some white wine, let it bubble up and add 1 1/2 cups short grain rice. Stir, add 3 1/2 cups of stock and cover the pressure cooker. Let it come uo to high pressure and count five minutes (five!!! seriously, aren´t you in love already?).<br /> Now release the pressure and have a look. You might want a bit more broth, or you might want to let some of it evaporate. I thought it was just fine with those meassures. Add butter and parmesan and there you are, risotto for three hungry people or four staid ones.<br /> <br /></span></span> <div class="blogger-post-footer"><img alt=""></div> 2010-03-14T16:39:00Z http://feedproxy.google.com/~r/SteamyKitchen/~3/4tZZMNuL-rI/7742-food-blog-forum-launch-camera-giveaway.html FoodBlogForum.com I can’t believe we did it. No…I can’t believe that Diane and I were in Mexico 6 weeks ago at Rancho La Puerta, brainstormed an idea to create Food Blog Forum and kaBLAM! We built it, thanks to the genius work of Todd and Scott (each of our better halves). Food Blog Forum is just that…a forum dedicated to food bloggers. It’s a site where we can all help each other, discuss hot issues and read expert advice. It’s where we are going to spill all of our secret tricks to food photography, lighting, monetization, social media and whatever else we can think of! Oh, and we’re giving away one of these babies!: Food Blog Forum Camera Giveaway Have I interested you yet!? ;-) But WAIT!!! There’s more! Food Blog Forum Seminar LA We’re comin’ to Los Angeles and hosting a Food Blog Forum Seminar! Won’t you come? [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (SteamyKitchen) Thought for Food http://feedproxy.google.com/~r/SteamyKitchen/~3/4tZZMNuL-rI/7742-food-blog-forum-launch-camera-giveaway.html Sun, 14 Mar 2010 13:22:21 -0000 <p><a target="_blank" href="http://foodblogforum.com"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/food-blog-forum.jpg" alt="FoodBlogForum.com"></a></p> <p>I can’t believe we did it.</p> <p>No…I can’t believe that <a target="_blank" href="http://WhiteOnRiceCouple.com/">Diane</a> and I were in Mexico 6 weeks ago at <a target="_blank" href="http://rancholapuerta.com">Rancho La Puerta</a>, brainstormed an idea to create Food Blog Forum and kaBLAM!</p> <p>We built it, thanks to the genius work of Todd and Scott (each of our better halves).</p> <p><a target="_blank" title="Food Blog Forum" href="http://foodblogforum.com">Food Blog Forum</a> is just that…a forum dedicated to food bloggers. It’s a site where we can all help each other, discuss hot issues and read expert advice. It’s where we are going to spill all of our secret tricks to food photography, lighting, monetization, social media and whatever else we can think of!</p> <p>Oh, and we’re giving away one of these babies!:</p> <p><a target="_blank" href="http://foodblogforum.com/302-nikon-or-canon-dslr-camera-giveaway"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/nikon-canon-300x138.jpg" alt="Food Blog Forum Camera Giveaway"></a></p> <p>Have I interested you yet!? <img src="http://steamykitchen.com/wp-includes/images/smilies/icon_wink.gif" alt=";-)"></p> <p>But WAIT!!! There’s more!</p> <p><a target="_blank" href="http://foodblogforum.com/283-food-blog-forum-seminar-announced-for-los-angeles"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/fbf-los-angeles.jpg" alt="Food Blog Forum Seminar LA"></a></p> <p>We’re comin’ to Los Angeles and hosting a <a target="_blank" href="http://foodblogforum.com/283-food-blog-forum-seminar-announced-for-los-angeles">Food Blog Forum Seminar</a>! Won’t you come?</p> <p><a href="http://feedads.g.doubleclick.net/~a/G9mjetdHJ-x1fs_R88f_Pm1jl3c/0/da"><img src="http://feedads.g.doubleclick.net/~a/G9mjetdHJ-x1fs_R88f_Pm1jl3c/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/G9mjetdHJ-x1fs_R88f_Pm1jl3c/1/da"><img src="http://feedads.g.doubleclick.net/~a/G9mjetdHJ-x1fs_R88f_Pm1jl3c/1/di"></a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=4tZZMNuL-rI:Tqs1YvgoBZo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=4tZZMNuL-rI:Tqs1YvgoBZo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=4tZZMNuL-rI:Tqs1YvgoBZo:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=4tZZMNuL-rI:Tqs1YvgoBZo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=4tZZMNuL-rI:Tqs1YvgoBZo:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=4tZZMNuL-rI:Tqs1YvgoBZo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=4tZZMNuL-rI:Tqs1YvgoBZo:gIN9vFwOqvQ"></a></div> 2010-03-14T13:22:21Z http://foodiefarmgirl.blogspot.com/2010/03/saturday-dose-of-cute-just-teaser-photo.html [IMAGE]Sea of Sheep Cute So who are all these lambs and how are they related to our early start to lambing season?The whole story should be up tomorrow. No, really, I mean it this time. It's even all written, and I was hoping to finish it tonight, but today kind of got away from me—partly because the story ended up a lot longer than planned, and partly because I spent about six hours this morning working on a total blog makeover (so exciting, but what a time suck). And now that everyone else has been fed, it's time for us to eat! Lambs not real high on your cute meter but still need a dose?The First Daily Doses of Cute Daily Doses of Cute Part 2 Daily Doses of Cute Part 3 Daily Doses of Cute Part 4 Daily Doses of Cute Part 5 Daily Doses of Cute Part 6 Daily Doses of Cute Part 7 Daily Doses of Cute Part 8 Daily Doses of Cute Part 9 Daily Doses of Cute Part 10 Daily Doses of Cute Part 11 Daily Doses of Cute Part 12 Daily Doses of Cute Part 13 © Copyright 2010 FarmgirlFare.com, the days flying by foodie farm blog where that freaky heat wave is thankfully over and we're back to normally cool weather again—which actually feels quite nice. nobody@example.com (Farmgirl Susan) katahdin sheep Daily Dose of Cute 14 http://foodiefarmgirl.blogspot.com/2010/03/saturday-dose-of-cute-just-teaser-photo.html Sun, 14 Mar 2010 02:08:00 -0000 <div class="separator"><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5xDJIxcLzI/AAAAAAAAD1Q/Mxa1ElG1yow/s1600/Farmgirl+Fare+-+sea+of+Katahdin+cute.JPG" imageanchor="1"><span><img src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5xDJIxcLzI/AAAAAAAAD1Q/Mxa1ElG1yow/s1600/Farmgirl+Fare+-+sea+of+Katahdin+cute.JPG"></span></a></div> <div><span>Sea of Sheep Cute</span></div> <div><br /></div> <div><span>So who are all these lambs and how are they related to our <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-2010-lambing.html"><u>early start to lambing season?</u></a>The whole story should be up tomorrow. No, really, I mean it this time. It's even all written, and I was hoping to finish it tonight, but today kind of got away from me—partly because the story ended up&nbsp;a lot&nbsp;longer than planned, and partly because I spent about six hours this morning working on a total blog makeover (so exciting, but what a time suck). And now that everyone else has been fed, it's time for us to eat!</span></div> <div><br /></div> <div><span><b>Lambs not real high on your cute meter but still need a dose?</b></span></div> <div><span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20Of%20Cute"><span><u>The First Daily Doses of Cute</u></span></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20Of%20Cute%20II"><span><u>Daily Doses of Cute Part 2</u></span></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20Of%20Cute%203"><span><u>Daily Doses of Cute Part 3</u></span></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%204"><u><span>Daily Doses of Cute Part 4</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/2008/07/wednesday-daily-dose-of-cute-its.html"><u><span>Daily Doses of Cute Part 5</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%206"><u><span>Daily Doses of Cute Part 6</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%207"><u><span>Daily Doses of Cute Part 7</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%208"><u><span>Daily Doses of Cute Part 8</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%209"><u><span>Daily Doses of Cute Part 9</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%2010"><u><span>Daily Doses of Cute Part 10</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20%20Cute%2011"><u><span>Daily Doses of Cute Part 11</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%2012"><u><span>Daily Doses of Cute Part 12</span></u></a><span><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/Daily%20Dose%20of%20Cute%2013"><u>Daily Doses of Cute Part 13</u></a></span></span></div> <div><br /></div> <div><span>© Copyright 2010 <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the days flying by foodie farm blog where that freaky heat wave is thankfully over and we're back to normally cool weather again—which actually feels quite nice.</span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-14T02:08:00Z http://lobstersquad.blogspot.com/2010/03/feeling-pressure.html I´m a gadget-driven cook. It´s all very well to extoll the virtues of unplugged cooking, and wax lyrical about pesto lovingly made in a pestle and mortar, but for day to day food-on-the-table purposes, I´d be lost without a Thermomix, a rice cooker, a blender and a radio. I thought a slow cooker might be a good thing, since my favourite stews are off the radar. The idea of leaving an oven on for hours in the vicinity of a danger-seeking toddler makes me pale. Plus, with two children in the world I´m beginning to feel guilty about our fuel consumption. But slow cookers are hard to come by in Spain, and I have had a pressure cooker sitting in a cupboard since I got married almost six years ago, so yesterday I had my pressure baptism. Chickpeas in minutes convinced me in seconds, and I´ve been playing with it ever since. My first solo flight was based on this ragù. I did´t lock the pressure valve properly, and scorched the bottom, but all the same, I had a really tasty chunky sauce that´s made a great filling for empanada. So far, so good. The chicken stock is what has me lost in wonder. I was convinced it would come out cloudy, but tried it anyway, thinking Pía wouldn´t mind. But amazingly, in 45 minutes I had a pot of golden, beautiful, clear broth. I did skim it before locking the lid, mind you, but it didn´t take so long. So now, instead of making a giant 5 litre batch of stock every month or so, I´ll make a amaller 2 litre batch all the time. It´s magic! I have a chunk of pork shoulder marinating even as we speak, waiting to be turned into melt-in-the-mouth shreds of aromatic meat for tomorrow´s lunch. I´ve only been using the pressure cooking for 24 hours, so maybe it´s just a coup de foudre and I´ll drop it in a week. But I don´t think so. I think I´ll be making a lot more beans and curries and stews, and can´t wait for Lorna Sass´ book to arrive. In the meantime, it´s risotto tonigth with this morning´s chicken stock. And if that works, well, then I can see myself becoming the official pressure cooker bore, as well as the official rice cooker bore. nobody@example.com (lobstersquad) http://lobstersquad.blogspot.com/2010/03/feeling-pressure.html Sat, 13 Mar 2010 18:17:00 -0000 <a href="http://3.bp.blogspot.com/_VTDDBv7VDuk/S5vnlxC6P5I/AAAAAAAABu0/XDbm-3KVBxM/s1600-h/ollas.jpg"><img src="http://3.bp.blogspot.com/_VTDDBv7VDuk/S5vnlxC6P5I/AAAAAAAABu0/XDbm-3KVBxM/s400/ollas.jpg" alt=""></a><br /> <p>I´m a gadget-driven cook. It´s all very well to extoll the virtues of unplugged cooking, and wax lyrical about pesto lovingly made in a pestle and mortar, but for day to day food-on-the-table purposes, I´d be lost without a Thermomix, a rice cooker, a blender and a radio.&nbsp;</p> <p>I thought a slow cooker might be a good thing, since my favourite stews are off the radar. The idea of leaving an oven on for hours in the vicinity of a danger-seeking toddler makes me pale. Plus, with two children in the world I´m beginning to feel guilty about our fuel consumption.</p> <p>But slow cookers are hard to come by in Spain, and I have had a pressure cooker sitting in a cupboard since I got married almost six years ago, so yesterday I had my pressure baptism. Chickpeas in minutes convinced me in seconds, and I´ve been playing with it ever since.</p> <p><br /></p> <p>My first solo flight was based on this <a href="http://www.seriouseats.com/recipes/2010/01/tomato-sauce-with-hot-pork-sausage-bolognese-pressure-cooking-recipe.html">rag</a><span><a href="http://www.seriouseats.com/recipes/2010/01/tomato-sauce-with-hot-pork-sausage-bolognese-pressure-cooking-recipe.html">ù</a></span>. I did´t lock the pressure valve properly, and scorched the bottom, but all the same, I had a really tasty chunky sauce that´s made a great filling for <a href="http://lobstersquad.blogspot.com/2009/12/empanada-gallega.html">empanada</a>. So far, so good.</p> <p><br /></p> <p>The <a href="http://www.seriouseats.com/recipes/2010/01/quick-pressure-cooker-chicken-broth-stock-recipe-in-less-than-an-hour.html">chicken stock</a> is what has me lost in wonder. I was convinced it would come out cloudy, but tried it anyway, thinking P<span>í</span>a wouldn´t mind. But amazingly, in 45 minutes I had a pot of golden, beautiful, clear broth. I did skim it before locking the lid, mind you, but it didn´t take so long. So now, instead of making a giant 5 litre batch of stock every month or so, I´ll make a amaller 2 litre batch all the time. It´s magic!</p> <p><br /></p> <p>I have a chunk of <a href="http://lobstersquad.blogspot.com/2008/05/three-epiphanies-caf-frapp-roast-pork.html">pork shoulder</a> marinating even as we speak, waiting to be turned into melt-in-the-mouth shreds of aromatic meat for tomorrow´s lunch.</p> <p><br /></p> <p>I´ve only been using the pressure cooking for 24 hours, so maybe it´s just a coup de foudre and I´ll drop it in a week. But I don´t think so. I think I´ll be making a lot more beans and curries and stews, and can´t wait for Lorna Sass´ book to arrive. In the meantime, it´s <a href="http://www.seriouseats.com/recipes/2010/01/risotto-with-mushrooms-olives-and-leeks-recipe.html">risotto</a> tonigth with this morning´s chicken stock. And if that works, well, then I can see myself becoming the official pressure cooker bore, as well as the official rice cooker bore.</p> <div class="blogger-post-footer"><img alt=""></div> 2010-03-13T18:17:00Z http://guiltycarnivore.com/2010/03/12/f-u-d/ fud.jpg Not really the kind of branding you want from a commercially produced emulsified forcemeat. nobody@example.com (The Guilty Carnivore) Bizarrely Compulsive Fascinations with Meat http://guiltycarnivore.com/2010/03/12/f-u-d/ Sat, 13 Mar 2010 03:44:48 -0000 <p><img src="http://guiltycarnivore.com/wp-content/uploads/fud.jpg" alt="fud.jpg"></p> <p>Not really the kind of branding you want from a commercially produced emulsified forcemeat.</p> 2010-03-13T03:44:48Z http://guiltycarnivore.com/2010/03/12/ramen-biwa/ Stopped by Biwa recently for a bowl of soup. amuse.jpg One bonus of dining at Biwa, in addition to a hot towel that warms the soul, is the amuse you get of marinated sea vegetable. Just a couple bites to start the meal off right. ramen.jpg Biwa Ramen, with the egg option. The egg has that great consistency that’s a bit beyond soft- but appropriately short of hard-boiled. When Biwa first opened, I was eager to check it out for the ramen alone. While I loved everything else about Biwa, the ramen fell a bit short. noodles.jpg But they’ve retooled dish, and the noodles are consistently curly and toothsome, and the broth that comprises their namesake ramen is deeply flavorful, redolent of roasted onion and simmered pork, most comparable I would estimate to a dark shoyu stock. My last couple visits the broth featured little bits of fat that added a bit of delicious, unctous richness. Biwa also features a “chicken” ramen that has a much lighter broth—I’ve had it once and found it fine, but would opt for the complexity of the Biwa ramen. check.jpg The ramen at Biwa is garnished a bit sparsely (with just green onion and a thin sheet of nori), and once you retool it with optional add-ons (egg for $1 and/or chasyu pork at $2 – the pork looks great, check out Sauce Supreme’s photo) it can become a somewhat expensive bowl of soup. But right now, unless there’s some new option I’m not aware of, I think Biwa is churning out the best bowl of Japanese-style soup in our fair burg. bikes.jpg While not very prototypical in terms of style and execution, I would say it’s a distinctly Portland take on ramen (above is a shot of the “parking lot”) and I’m officially a fan. Biwa 215 Southeast 9th Avenue Portland, OR 97214 (503) 239-8830 Biwa on THE WORLD WIDE WEB Portlandfood.org pdx Plate SauceSupreme nobody@example.com (The Guilty Carnivore) Dining Out Food I Ate With Meat Portland http://guiltycarnivore.com/2010/03/12/ramen-biwa/ Sat, 13 Mar 2010 03:01:06 -0000 <p>Stopped by Biwa recently for a bowl of soup.</p> <p><img src="http://guiltycarnivore.com/wp-content/uploads/amuse.jpg" alt="amuse.jpg"></p> <p>One bonus of dining at Biwa, in addition to a hot towel that warms the soul, is the amuse you get of marinated sea vegetable. Just a couple bites to start the meal off right.</p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/ramen.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/ramen-tm.jpg" alt="ramen.jpg"></a></p> <p>Biwa Ramen, with the egg option. The egg has that great consistency that’s a bit beyond soft- but appropriately short of hard-boiled.</p> <p>When Biwa first opened, I was eager to check it out for the ramen alone. While I loved everything else about Biwa, the ramen fell a bit short.</p> <p><img src="http://guiltycarnivore.com/wp-content/uploads/noodles4.jpg" alt="noodles.jpg"></p> <p>But they’ve retooled dish, and the noodles are consistently curly and toothsome, and the broth that comprises their namesake ramen is deeply flavorful, redolent of roasted onion and simmered pork, most comparable I would estimate to a dark shoyu stock. My last couple visits the broth featured little bits of fat that added a bit of delicious, unctous richness. Biwa also features a “chicken” ramen that has a much lighter broth—I’ve had it once and found it fine, but would opt for the complexity of the Biwa ramen.</p> <p><img src="http://guiltycarnivore.com/wp-content/uploads/check.jpg" alt="check.jpg"></p> <p>The ramen at Biwa is garnished a bit sparsely (with just green onion and a thin sheet of nori), and once you retool it with optional add-ons (egg for $1 and/or chasyu pork at $2 – the pork looks great, <a href="http://www.saucesupreme.com/gallery/238/shio-ramen">check out Sauce Supreme’s photo</a>) it can become a somewhat expensive bowl of soup. But right now, unless there’s some new option I’m not aware of, I think Biwa is churning out the best bowl of Japanese-style soup in our fair burg.</p> <p><img src="http://guiltycarnivore.com/wp-content/uploads/bikes.jpg" alt="bikes.jpg"></p> <p>While not very prototypical in terms of style and execution, I would say it’s a distinctly Portland take on ramen (above is a shot of the “parking lot”) and I’m officially a fan.</p> <h3><a href="http://biwarestaurant.com/">Biwa</a></h3> <p>215 Southeast 9th Avenue<br /> Portland, OR 97214<br /> (503) 239-8830</p> <h3>Biwa on THE WORLD WIDE WEB</h3> <p><a href="http://www.portlandfood.org/">Portlandfood.org</a><br /> <a href="http://pdxplate.com/forum/biwa">pdx Plate</a><br /> <a href="http://www.saucesupreme.com/rest/biwa">SauceSupreme</a></p> 2010-03-13T03:01:06Z