http://thegestalt.org/london.food/planet/ cooking blog aggregation Fri, 12 Mar 2010 00:31:16 -0000 Plagger/0.7.17 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/9cmGTmZ3kC0/photo-of-the-day-oatmeal-raisin-cookies.html 20100311-cookies.jpg [Photograph: Edward Kimber] In his latest post on cooking blog He-Eats, Edward Kimber whips up a batch of awesome looking oatmeal raisin cookies, adapted from a recipe for Momofuku Milk Bar-style blueberries and cream cookies. What makes them different from regular oatmeal raisin cookies? He adds Milk Crumbs: a mix of milk powder, white chocolate, corn starch, flour, and butter that give the cookies a creamy flavor. Check out the recipes on his blog. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/9cmGTmZ3kC0/photo-of-the-day-oatmeal-raisin-cookies.html Thu, 11 Mar 2010 23:45:00 -0000 <p><img alt="20100311-cookies.jpg" src="http://www.seriouseats.com/images/20100311-cookies.jpg"></p> <p class="caption">[<a href="http://he-eats.com/2010/03/09/milk-bar-blueberries-and-cream-cookies-an-adaption/" class="istock">Photograph: Edward Kimber</a>]</p> <p>In his latest post on cooking blog <em><a href="http://he-eats.com/">He-Eats</a>,</em> Edward Kimber whips up a batch of awesome looking <a href="http://he-eats.com/2010/03/09/milk-bar-blueberries-and-cream-cookies-an-adaption/">oatmeal raisin cookies</a>, adapted from a recipe for <a href="http://newyork.seriouseats.com/2008/11/momofuk-bakery-and-milk-bar-its-damn-good-east-village-nyc.html">Momofuku Milk Bar</a>-style blueberries and cream cookies. What makes them different from regular oatmeal raisin cookies? He adds <strong>Milk Crumbs:</strong> a mix of milk powder, white chocolate, corn starch, flour, and butter that give the cookies a creamy flavor. Check out the recipes on <a href="http://he-eats.com/2010/03/09/milk-bar-blueberries-and-cream-cookies-an-adaption/">his blog</a>.</p> <p><a href="http://feedads.g.doubleclick.net/~a/1c1p8Zyhjz7g1_QGXsRuziYMPmY/0/da"><img src="http://feedads.g.doubleclick.net/~a/1c1p8Zyhjz7g1_QGXsRuziYMPmY/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/1c1p8Zyhjz7g1_QGXsRuziYMPmY/1/da"><img src="http://feedads.g.doubleclick.net/~a/1c1p8Zyhjz7g1_QGXsRuziYMPmY/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=9cmGTmZ3kC0:i8jWPKu8UxM:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=9cmGTmZ3kC0:i8jWPKu8UxM:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9cmGTmZ3kC0:i8jWPKu8UxM:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/9cmGTmZ3kC0"> 2010-03-11T23:45:00Z http://desertculinary.blogspot.com/2010/03/carrot-cake-pancakes.html We leave tomorrow for the 20+ hour drive back home to Minneapolis - woo! I think Gus will be the happiest... he isn't used to being cooped up in a small hotel room for this long. Gus isn't the biggest car-ride fan either, but he loves to bury himself in heaps of blankets and just hang out in his bed right behind us. It will be nice to be "home", but I am certainly going to miss the warmth down here! While it did start as a cold, snowy mess when we initially arrived, it quickly warmed up to the 60's and 70's, with brilliant blue skies that stretched as far as the eye can see - we will both be missing that! It will probably take us a couple days to get settled in and get the house stocked back up... for the first time in a long time, I think the refrigerator will be quite bare! In the mean time, I have a snazzy pancake recipe to share! We probably don't have breakfast-for-dinner nights nearly as often as I (or Jeff) would like, but since I also don't want to ruin the treat factor by doing them too often, I spread them out as long as I can stand it. Being that we were about to leave for Charlotte, I didn't know when the next time we'd be able to dish up homemade pancakes, which was enough cause for me to try out these Carrot Cake Pancakes recently! For a solid starting point to the batter, we used a combination all-purpose flour, lighter whole-wheat pastry flour and crunchy toasted walnuts. Cinnamon is the first spice that comes to mind when I think of carrot cake, which is certainly included in these pancakes, but we've also tried other cakes that had an appealing complexity to them, thanks to a variety of spices used. If that draws you in, you'll find that same robustness here by also tossing freshly grated nutmeg, cloves and ginger right in with the dry ingredients. You'll find the usual suspects to moisten the above mixture - tangy buttermilk, brown sugar, a couple eggs, a splash of your best vanilla and to round the ingredients out, just a bit of canola oil. These wouldn't be carrot cake pancakes without the carrots, but how you prepare them, in my opinion, will be the key to how these turn out. Since the batter takes just minutes to cook through, the carrot pieces cannot be very large or you'll be left with uninviting raw carrot bits. I tried using the shredding blade of the food processor to make short work of them, but after doing half a carrot, I thought the pieces were still a bit too bulky. I almost reached for the box grater, which probably would have worked, but then remembered I had a microplane-like hand grater in the drawer. Using that gave us shreds that were fine, yet not wet or mushy - the one I have is a bit coarser than one you'd use to zest a lemon with. Once the carrots were folded in, the batter was fairly thick and gooey - when you start spooning the batter onto the buttered griddle, be sure to give the mounts a gentle nudge to help them spread out a bit. Because there was only two of us eating, we served our portions directly from the final batch out from the pan. However, if you need to keep them warm until you can get all of the batter used, set the pancakes on a wire rack as they come off and place them in the oven, heated as low as it can go until you are ready to eat. You could go all out and take these over-the-top by whipping up a lightly sweetened cream cheese spread to smear over each golden flapjack, but because I didn't want to go too crazy for dinner, a dollop of honey butter worked out to be an enticing compromise! I knew these were a winner for us when Jeff said "I can't believe there are carrots in these! I mean, I can taste the sweetness of them in there, but if I was a kid who didn't like carrots, I would still love these!". We did have a few leftover, but those were quickly devoured the next morning - a quick stint in the toaster oven was just enough to warm them back up. Recipes Carrot Cake Pancakes [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (Joe) http://desertculinary.blogspot.com/2010/03/carrot-cake-pancakes.html Thu, 11 Mar 2010 23:20:00 -0000 We leave tomorrow for the 20+ hour drive back home to Minneapolis - woo! I think Gus will be the happiest... he isn't used to being cooped up in a small hotel room for this long. Gus isn't the biggest car-ride fan either, but he loves to bury himself in heaps of blankets and just hang out in his bed right behind us.<br /> <br /> <a href="http://2.bp.blogspot.com/_J-s7w5-Rv84/S5lxY7dvPnI/AAAAAAAAMTs/zY2Ar8DbPNw/s1600-h/gtrip.jpg"><img src="http://2.bp.blogspot.com/_J-s7w5-Rv84/S5lxY7dvPnI/AAAAAAAAMTs/zY2Ar8DbPNw/s400/gtrip.jpg" alt=""></a>It will be nice to be "home", but I am certainly going to miss the warmth down here! While it did start as a cold, snowy mess when we initially arrived, it quickly warmed up to the 60's and 70's, with brilliant blue skies that stretched as far as the eye can see - we will both be missing that! It will probably take us a couple days to get settled in and get the house stocked back up... for the first time in a long time, I think the refrigerator will be quite bare! In the mean time, I have a snazzy pancake recipe to share!<br /> <br /> We probably don't have breakfast-for-dinner nights nearly as often as I (or Jeff) would like, but since I also don't want to ruin the treat factor by doing them too often, I spread them out as long as I can stand it. Being that we were about to leave for Charlotte, I didn't know when the next time we'd be able to dish up homemade pancakes, which was enough cause for me to try out these <span>Carrot Cake Pancakes</span> recently!<br /> <br /> <a href="http://3.bp.blogspot.com/_J-s7w5-Rv84/S5lxYR162fI/AAAAAAAAMTc/yLxt66eTfAw/s1600-h/ccpc.jpg"><img src="http://3.bp.blogspot.com/_J-s7w5-Rv84/S5lxYR162fI/AAAAAAAAMTc/yLxt66eTfAw/s400/ccpc.jpg" alt=""></a>For a solid starting point to the batter, we used a combination all-purpose flour, lighter whole-wheat pastry flour and crunchy toasted walnuts. Cinnamon is the first spice that comes to mind when I think of carrot cake, which is certainly included in these pancakes, but we've also tried other cakes that had an appealing complexity to them, thanks to a variety of spices used. If that draws you in, you'll find that same robustness here by also tossing freshly grated nutmeg, cloves and ginger right in with the dry ingredients.<br /> <br /> You'll find the usual suspects to moisten the above mixture - tangy buttermilk, brown sugar, a couple eggs, a splash of your best vanilla and to round the ingredients out, just a bit of canola oil. These wouldn't be carrot cake pancakes without the carrots, but how you prepare them, in my opinion, will be the key to how these turn out. Since the batter takes just minutes to cook through, the carrot pieces cannot be very large or you'll be left with uninviting raw carrot bits. I tried using the shredding blade of the food processor to make short work of them, but after doing half a carrot, I thought the pieces were still a bit too bulky.<br /> <br /> I almost reached for the box grater, which probably would have worked, but then remembered I had a microplane-like hand grater in the drawer. Using that gave us shreds that were fine, yet not wet or mushy - the one I have is a bit coarser than one you'd use to zest a lemon with. Once the carrots were folded in, the batter was fairly thick and gooey - when you start spooning the batter onto the buttered griddle, be sure to give the mounts a gentle nudge to help them spread out a bit. Because there was only two of us eating, we served our portions directly from the final batch out from the pan. However, if you need to keep them warm until you can get all of the batter used, set the pancakes on a wire rack as they come off and place them in the oven, heated as low as it can go until you are ready to eat.<br /> <br /> <a href="http://1.bp.blogspot.com/_J-s7w5-Rv84/S5lxYpwvQwI/AAAAAAAAMTk/UpowW8MG6ls/s1600-h/ccpc1.jpg"><img src="http://1.bp.blogspot.com/_J-s7w5-Rv84/S5lxYpwvQwI/AAAAAAAAMTk/UpowW8MG6ls/s400/ccpc1.jpg" alt=""></a>You could go all out and take these over-the-top by whipping up a lightly sweetened cream cheese spread to smear over each golden flapjack, but because I didn't want to go <span>too</span> crazy for dinner, a dollop of honey butter worked out to be an enticing compromise! I knew these were a winner for us when Jeff said "I can't believe there are carrots in these! I mean, I can taste the sweetness of them in there, but if I was a kid who didn't like carrots, I would still love these!". We did have a few leftover, but those were quickly devoured the next morning - a quick stint in the toaster oven was just enough to warm them back up.<br /> <br /> <div>Recipes<br /> <a href="http://desertculinary.blogspot.com/2005/05/carrot-cake-pancakes.html">Carrot Cake Pancakes</a><br /></div> <div class="blogger-post-footer"><img alt=""></div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=YdMhyPNsfY8:c_9et7Rcwkw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=YdMhyPNsfY8:c_9et7Rcwkw:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=63t7Ie-LG7Y"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=YdMhyPNsfY8:c_9et7Rcwkw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=YdMhyPNsfY8:c_9et7Rcwkw:gIN9vFwOqvQ"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=YdMhyPNsfY8:c_9et7Rcwkw:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=YdMhyPNsfY8:c_9et7Rcwkw:F7zBnMyn0Lo"></a></div> 2010-03-11T23:20:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QBQBia_MF98/six-delis-in-one-day-finding-the-best-italian-sub-in-chicago.html 20100311-italiansub.jpg [Photograph: The Paupered Chef] Chicago-based Serious Eats contributors Nick Kindelsperger and Blake Royer of The Paupered Chef and Daniel Zemans visited six delis around the city in one day to find the best Italian sub. They rated J. P. Graziano's number one: "All our subsequent subs were judged—and overshadowed—by this high standard." The subsequent subs were from Conte di Savoia, Freddy's, Scudiero's, Riviera Italian Imported Foods, and Bari Foods. Even if you don't live in Chicago, it's worth checking out their post for lovely photos, to increase your knowledge of Italian subs, and to see how much these guys packed away in five hours. Related Standing Room Only: Alpine Food Shop Standing Room Only: Bari Foods America's Heroes, Grinders, Subs, and More [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QBQBia_MF98/six-delis-in-one-day-finding-the-best-italian-sub-in-chicago.html Thu, 11 Mar 2010 23:00:00 -0000 <p><img alt="20100311-italiansub.jpg" src="http://www.seriouseats.com/images/20100311-italiansub.jpg"></p> <p class="caption">[<a href="http://thepauperedchef.com/2010/03/the-best-italian-sub-in-chicago-a-tour-through-six-of-chicagos-italian-delis.html" class="istock">Photograph: The Paupered Chef</a>]</p> <p>Chicago-based Serious Eats contributors <a href="http://www.seriouseats.com/user/profile/Pauper%20Nick">Nick Kindelsperger</a> and <a href="http://www.seriouseats.com/user/profile/Blake%20Royer">Blake Royer</a> of <em><a href="http://thepauperedchef.com">The Paupered Chef</a></em> and <a href="http://www.seriouseats.com/user/profile/Daniel%20Zemans">Daniel Zemans</a> visited six delis around the city in one day to <a href="http://thepauperedchef.com/2010/03/the-best-italian-sub-in-chicago-a-tour-through-six-of-chicagos-italian-delis.html">find the best Italian sub</a>. They rated <strong>J. P. Graziano's</strong> number one: "All our subsequent subs were judged—and overshadowed—by this high standard." The subsequent subs were from <strong>Conte di Savoia, Freddy's, Scudiero's, Riviera Italian Imported Foods,</strong> and <strong>Bari Foods.</strong> Even if you don't live in Chicago, it's worth checking out <a href="http://thepauperedchef.com/2010/03/the-best-italian-sub-in-chicago-a-tour-through-six-of-chicagos-italian-delis.html">their post</a> for lovely photos, to increase your knowledge of Italian subs, and to see how much these guys packed away in five hours.</p> <p><strong>Related</strong><br /> <a href="http://www.seriouseats.com/2010/01/alpine-food-shop-elmwood-park-il-italian-subs-with-giardiniera.html">Standing Room Only: Alpine Food Shop</a><br /> <a href="http://www.seriouseats.com/2009/08/bari-foods-italian-sandwiches-chicago-illinois.html">Standing Room Only: Bari Foods</a><br /> <a href="http://www.seriouseats.com/2008/09/americas_heroes_grinders_subs_and_more.html">America's Heroes, Grinders, Subs, and More</a></p> <p><a href="http://feedads.g.doubleclick.net/~a/K21JOV9WJDZ1snCBT6DAZ8pjJdg/0/da"><img src="http://feedads.g.doubleclick.net/~a/K21JOV9WJDZ1snCBT6DAZ8pjJdg/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/K21JOV9WJDZ1snCBT6DAZ8pjJdg/1/da"><img src="http://feedads.g.doubleclick.net/~a/K21JOV9WJDZ1snCBT6DAZ8pjJdg/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=QBQBia_MF98:OPnYh6cUo7U:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=QBQBia_MF98:OPnYh6cUo7U:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QBQBia_MF98:OPnYh6cUo7U:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/QBQBia_MF98"> 2010-03-11T23:00:00Z http://www.slashfood.com/2010/03/11/two-new-food-shows-to-debut-on-bravo/ Filed under: Television/Film Photo: Bravo The Countess. Padma. Tabatha. If you're on a first name basis with these gals, chances are you're a Bravo junkie (like us). The cable channel just announced a new slate of shows in production and it sounds like they're going to pull us back into their clutches yet again. In development is 'Around the World in 80 Plates.' Contestants fly around the globe to test their culinary skills in some of the world's most famous restaurants. (We're pretty sure El Bulli and The Fat Duck are getting called right now.) Of course the contestants have to adapt to local cultures and food tastes. Continue reading Two New Food Shows to Debut on Bravo Permalink | Email this | Comments nobody@example.com (Nicki Gostin) around the world in 80 plates bravo tv Commander in Chef food shows padma lakshmi http://www.slashfood.com/2010/03/11/two-new-food-shows-to-debut-on-bravo/ Thu, 11 Mar 2010 17:30:00 -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 src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/top-chef-stars-345.jpg" alt=""><span>Photo: <a href="http://www.bravotv.com/top-chef/photos/bravo-stars-take-hollywood" target="_blank">Bravo</a></span></p> </div> The Countess. <a href="http://www.slashfood.com/tag/padma+lakshmi" target="_blank">Padma</a>. Tabatha. If you're on a first name basis with these gals, chances are you're a <a href="http://www.bravotv.com/" target="_blank">Bravo</a> junkie (like us). The cable channel just announced a new slate of shows in production and it sounds like they're going to pull us back into their clutches yet again.<br /> <br /> In development is 'Around the World in 80 Plates.' Contestants fly around the globe to test their culinary skills in some of the world's most famous restaurants. (We're pretty sure <a href="http://www.slashfood.com/tag/el+bulli" target="_blank">El Bulli</a> and <a href="http://www.fatduck.co.uk/" target="_blank">The Fat Duck</a> are getting called right now.) Of course the contestants have to adapt to local cultures and food tastes. <p><a href="http://www.slashfood.com/2010/03/11/two-new-food-shows-to-debut-on-bravo/" rel="bookmark">Continue reading <em>Two New Food Shows to Debut on Bravo</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/two-new-food-shows-to-debut-on-bravo/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19395411/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/two-new-food-shows-to-debut-on-bravo/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T17:30:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/e8-yAuz8t18/french-in-a-flash-chevre-and-greens-stuffed-shells-in-bechamel-recipe.html From Recipes 20100310ChevreShells.jpg [Photographs: Kerry Saretsky] Previously 20100311-fiaf-prev.jpg Niçoise Chickpea Chips » All French in a Flash recipes » When I first started going to my all-girls school at seven years old, I was confronted with a lot of "new things"—new to me anyway. Uniforms that zipped up the back instead of the front (as my old ones had done), calling our teachers Mrs. So-And-So and washing our hands before lunch (neither was enforced at my previous and less prestigious education institution), and mandatory recorder lessons. So much for a little girl to take in! But one thing twinkled like a diamond in the rough: manicotti. Pasta lover though I was—and I was—I had never encountered the stuffed variety. Lunch at that school was always a sit-down affair, full of roast chickens and rice pilaf and buttered green beans. But every so often was manicotti day, and I would revel in the little tubes, tunnels under a Hudson River of tomato sauce, stuffed with ricotta that burst with enthusiasm out each end without any prodding or encouragement. One nudge from my fork and the whole thing collapsed, white gushing into red, and I would use the side of my fork as a spoon and raise the mashed mess into my mouth. Amid that new world, it was a mouthful of comfort. Every after, I was hooked: shells, tubes, ravioli, tortellini. They are all sunshine on a snowy day. This recipe takes my old Italian favorite and stuffs it with French flavors. Undercooked pasta shells are stuffed with a light mixture of ricotta, goat cheese, green vegetables, mint, and tarragon. The resulting flavor is almost summery, but is then enveloped in a creamy, wintry béchamel, and gratin-ed in a crust of goat cheese until bubbly and golden. It serves a crowd, and imparts drizzly day comfort. About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats. 20100311-fiaf-collage.jpg Chèvre and Greens-Stuffed Shells in Béchamel - serves 12 - Ingredients 50 jumbo pasta shells 1 tablespoon olive oil 1 tablespoon butter, plus 1 tablespoon 1 extra large shallot, finely diced 3 cloves garlic, chopped 1 zucchini, finely diced 2 cup broccoli florets, chopped up finely 1 10-ounce box frozen spinach, thawed, and wrung out of all excess liquid 1/2 cup thawed frozen peas 2 pounds ricotta cheese 4 ounces goat cheese, plus 4 ounces 2 stems mint, leaves chopped 1 stem tarragon, leaves chopped 1 egg yolk 1 tablespoon flour 1/2 cup milk 3 cups heavy cream Pinch of nutmeg 3/4 cup parmesan cheese Procedure 1. Preheat the oven to 375°F. Bring a pot of water to boil for the pasta, and salt it. Butter two 9x13 baking dishes. 2. Cook the jumbo pasta shells in the boiling water until just under al dente. Drizzle a large baking sheet lightly with oil, and spread the shells out on it to allow them to become cool enough to handle. 3. In a sauté pan, heat the olive oil and 1 tablespoon of butter, and add the shallot, garlic, zucchini, broccoli, and spinach. Season, and cook until fragrant and soft—about 5 to 7 minutes. Set aside to cool. 4. Meanwhile, mix the ricotta, 4 ounces of chèvre, the egg yolk, the mint and tarragon, and the peas in a large bowl. When the vegetable mixture has slightly cooled, add it to the cheese mixture, and mix to combine. 5. Make the béchamel by melting the remaining butter in a saucepot. Whisk in the flour, and allow to cook over medium heat—watching with a close eye—for about 3 or 4 minutes, until the mixture smells a bit like cookies baking in the oven. Whisk in the cold milk, and then the cold cream. This won't thicken as much as a traditional béchamel, so just whisk as you heat it through. Season with salt, pepper, and a pinch of nutmeg. 6. Stuff the shells with the cheese mixture, and place seam-side-down in the buttered baking dishes. Pour half the béchamel over each baking dish. Top with the remaining crumbled chevre and parmesan. 7. Bake the shells covered for 30 minutes at 375°F. Then raise the heat to 400, and bake another 30 minutes uncovered, or just until the top is golden and bubbly. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Kerry Saretsky) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/e8-yAuz8t18/french-in-a-flash-chevre-and-greens-stuffed-shells-in-bechamel-recipe.html Thu, 11 Mar 2010 22:15:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <p><img alt="20100310ChevreShells.jpg" src="http://www.seriouseats.com/recipes/images/20100310ChevreShells.jpg"></p> <p class="caption">[<a href="http://frenchrevolutionfood.blogspot.com/" class="istock">Photographs: Kerry Saretsky</a>]</p> <div class="breakoutbox"> <h5>Previously</h5> <p><a href="http://www.seriouseats.com/recipes/2010/03/french-in-a-flash-nicoise-chickpea-chips-recipe.html"><img alt="20100311-fiaf-prev.jpg" src="http://www.seriouseats.com/recipes/images/20100311-fiaf-prev.jpg"></a></p> <p><strong><a href="http://www.seriouseats.com/recipes/2010/03/french-in-a-flash-nicoise-chickpea-chips-recipe.html">Niçoise Chickpea Chips »</a></strong><br /> <a href="http://www.seriouseats.com/tags/recipes/french%20in%20a%20flash">All French in a Flash recipes »</a></p> </div> <p>When I first started going to my all-girls school at seven years old, I was confronted with a lot of "new things"—new to me anyway. Uniforms that zipped up the back instead of the front (as my old ones had done), calling our teachers Mrs. So-And-So and washing our hands before lunch (neither was enforced at my previous and less prestigious education institution), and mandatory recorder lessons. So much for a little girl to take in! But one thing twinkled like a diamond in the rough: <strong>manicotti.</strong></p> <p>Pasta lover though I was—and I was—I had never encountered the stuffed variety. Lunch at that school was always a sit-down affair, full of roast chickens and rice pilaf and buttered green beans. But every so often was manicotti day, and I would revel in the little tubes, tunnels under a Hudson River of tomato sauce, stuffed with ricotta that burst with enthusiasm out each end without any prodding or encouragement. One nudge from my fork and the whole thing collapsed, white gushing into red, and I would use the side of my fork as a spoon and raise the mashed mess into my mouth. Amid that new world, it was a mouthful of comfort. Every after, I was hooked: shells, tubes, ravioli, tortellini. They are all sunshine on a snowy day.</p> <p>This recipe takes my old Italian favorite and stuffs it with French flavors. Undercooked pasta shells are stuffed with a light mixture of <strong>ricotta, goat cheese, green vegetables, mint, and tarragon.</strong> The resulting flavor is almost summery, but is then enveloped in a creamy, wintry béchamel, and gratin-ed in a crust of goat cheese until bubbly and golden. It serves a crowd, and imparts drizzly day comfort.</p> <p><small><strong>About the author:</strong> Kerry Saretsky is the creator of <a href="http://frenchrevolutionfood.blogspot.com/">French Revolution Food</a>, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the <a href="http://www.seriouseats.com/tags/recipes/The%20Secret%20Ingredient">The Secret Ingredient</a> series for <a href="http://www.seriouseats.com">Serious Eats</a>.</small></p> <p><img alt="20100311-fiaf-collage.jpg" src="http://www.seriouseats.com/recipes/images/20100311-fiaf-collage.jpg"></p> <h4>Chèvre and Greens-Stuffed Shells in Béchamel</h4> <p><em>- serves 12 -</em></p> <h5>Ingredients</h5> <p>50 jumbo pasta shells<br /> 1 tablespoon olive oil<br /> 1 tablespoon butter, plus 1 tablespoon<br /> 1 extra large shallot, finely diced<br /> 3 cloves garlic, chopped<br /> 1 zucchini, finely diced<br /> 2 cup broccoli florets, chopped up finely<br /> 1 10-ounce box frozen spinach, thawed, and wrung out of all excess liquid<br /> 1/2 cup thawed frozen peas<br /> 2 pounds ricotta cheese<br /> 4 ounces goat cheese, plus 4 ounces<br /> 2 stems mint, leaves chopped<br /> 1 stem tarragon, leaves chopped<br /> 1 egg yolk<br /> 1 tablespoon flour<br /> 1/2 cup milk<br /> 3 cups heavy cream<br /> Pinch of nutmeg<br /> 3/4 cup parmesan cheese</p> <h5>Procedure</h5> <p><strong>1.</strong> Preheat the oven to 375°F. Bring a pot of water to boil for the pasta, and salt it. Butter two 9x13 baking dishes.</p> <p><strong>2.</strong> Cook the jumbo pasta shells in the boiling water until just under al dente. Drizzle a large baking sheet lightly with oil, and spread the shells out on it to allow them to become cool enough to handle.</p> <p><strong>3.</strong> In a sauté pan, heat the olive oil and 1 tablespoon of butter, and add the shallot, garlic, zucchini, broccoli, and spinach. Season, and cook until fragrant and soft—about 5 to 7 minutes. Set aside to cool.</p> <p><strong>4.</strong> Meanwhile, mix the ricotta, 4 ounces of chèvre, the egg yolk, the mint and tarragon, and the peas in a large bowl. When the vegetable mixture has slightly cooled, add it to the cheese mixture, and mix to combine.</p> <p><strong>5.</strong> Make the béchamel by melting the remaining butter in a saucepot. Whisk in the flour, and allow to cook over medium heat—watching with a close eye—for about 3 or 4 minutes, until the mixture smells a bit like cookies baking in the oven. Whisk in the cold milk, and then the cold cream. This won't thicken as much as a traditional béchamel, so just whisk as you heat it through. Season with salt, pepper, and a pinch of nutmeg.</p> <p><strong>6.</strong> Stuff the shells with the cheese mixture, and place seam-side-down in the buttered baking dishes. Pour half the béchamel over each baking dish. Top with the remaining crumbled chevre and parmesan.</p> <p><strong>7.</strong> Bake the shells covered for 30 minutes at 375°F. Then raise the heat to 400, and bake another 30 minutes uncovered, or just until the top is golden and bubbly.</p> <p><a href="http://feedads.g.doubleclick.net/~a/u4QUluYtsq4BDadOy5Xxv6W6xiQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/u4QUluYtsq4BDadOy5Xxv6W6xiQ/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/u4QUluYtsq4BDadOy5Xxv6W6xiQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/u4QUluYtsq4BDadOy5Xxv6W6xiQ/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=e8-yAuz8t18:NffmHBUwMYc:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=e8-yAuz8t18:NffmHBUwMYc:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=e8-yAuz8t18:NffmHBUwMYc:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/e8-yAuz8t18"> 2010-03-11T22:15:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/6m4qefH9zyU/come-on-in-the-kitchn-20100311.html Each week we round up our favorite posts and recipes from our friends at The Kitchn. 20100311-thekitchn.jpg This week, the Kitchn bakes a blood orange polenta upside-down cake, a slightly complicated recipe but very worth it (and we believe it with that photo). Also on the Kitchn: * How To Make Preserved Lemons: Since you can only guzzle so much lemonade, try preserving extra lemons. * River Café Wine Dinner: My Tribute to Rose Gray: A meal of squid, mashed potatoes, lemon mascarpone tart (not to mention all the wine pairings) in honor of River Cafe co-owner and cookbook author Rose Gray, who died last week. * Cheddar and Green Chile Waffles with Thyme Maple Syrup: And you thought cheddar waffles were crazy. * Hainanese Chicken With Rice from Mark Bittman: A classic Singaporean or Malaysian dish: the chicken gets poached with garlic and ginger, then shredded. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Erin Zimmer) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/6m4qefH9zyU/come-on-in-the-kitchn-20100311.html Thu, 11 Mar 2010 22:00:00 -0000 <p><small>Each week we round up our favorite posts and recipes from our friends at <a href="http://kitchen.apartmenttherapy.com/?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">The Kitchn</a>.</small></p> <p><img alt="20100311-thekitchn.jpg" src="http://www.seriouseats.com/images/20100311-thekitchn.jpg"></p> <p>This week, the Kitchn <a href="http://www.thekitchn.com/thekitchn/recipe-review-blood-orange-upside-down-cake-110868?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">bakes</a> a blood orange polenta upside-down cake, a slightly complicated recipe but very worth it (and we believe it with <em>that</em> photo). Also on the Kitchn:</p> <ul> <li><strong><a href="http://www.thekitchn.com/thekitchn/ingredients-fruit/how-to-make-preserved-lemons-110714?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">How To Make Preserved Lemons:</a></strong> Since you can only guzzle so much lemonade, try preserving extra lemons.</li> <li><strong><a href="http://www.thekitchn.com/thekitchn/wine/wine-my-tribute-to-chef-rose-gray-the-river-cafe-london-110707?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">River Café Wine Dinner: My Tribute to Rose Gray:</a></strong> A meal of squid, mashed potatoes, lemon mascarpone tart (not to mention all the wine pairings) in honor of <a href="http://www.rivercafe.co.uk/">River Cafe</a> co-owner and <a href="http://www.seriouseats.com/tags/recipes/Italian%20Easy">cookbook author</a> Rose Gray, who died last week.</li> <li><strong><a href="http://www.thekitchn.com/thekitchn/the-cheesemonger/take-your-cheddar-one-step-further-cheddar-and-chili-waffles-with-thyme-maple-syrup-the-cheesemonger-110851?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">Cheddar and Green Chile Waffles with Thyme Maple Syrup:</a></strong> And you thought cheddar waffles were crazy.</li> <li><strong><a href="http://www.thekitchn.com/thekitchn/recipe-review/hainanese-chicken-with-rice-from-mark-bittman-recipe-review-110720?utm_source=SeriousE&amp;utm_medium=paws&amp;utm_campaign=edit">Hainanese Chicken With Rice from Mark Bittman:</a></strong> A classic Singaporean or Malaysian dish: the chicken gets poached with garlic and ginger, then shredded.</li> </ul> <p><a href="http://feedads.g.doubleclick.net/~a/o0gcLsVOIhOKJKSWoDbYde5raQs/0/da"><img src="http://feedads.g.doubleclick.net/~a/o0gcLsVOIhOKJKSWoDbYde5raQs/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/o0gcLsVOIhOKJKSWoDbYde5raQs/1/da"><img src="http://feedads.g.doubleclick.net/~a/o0gcLsVOIhOKJKSWoDbYde5raQs/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=6m4qefH9zyU:qffoMIzuL6Y:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=6m4qefH9zyU:qffoMIzuL6Y:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=6m4qefH9zyU:qffoMIzuL6Y:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/6m4qefH9zyU"> 2010-03-11T22:00:00Z http://www.slashfood.com/2010/03/11/at-the-journal-no-ones-a-critic/ Filed under: Newspapers Photo: Wall Street Journal The newspaper business isn't exactly stable these days, but still, the departure of Wall Street Journal restaurant critic Raymond Sokolov is somewhat of a surprise. According to the New York Times, Sokolov, who's been a critic for The Journal for four years, was recently asked to cover food trends instead of writing reviews. He opted to leave the paper instead. "We certainly parted amicably," he told the Times. "The conversation was as friendly as it could have been." But here's where things get a little bit confusing: Sokolov says he was told that the Journal was discontinuing restaurant reviews altogether, but Ashley Huston, the paper's director of communications for the paper, says otherwise. "We are not abandoning restaurant reviews and are still committed broadly to food coverage," she told the Times. Continue reading At the Journal, No One's a Critic Permalink | Email this | Comments nobody@example.com (Nichol Nelson) http://www.slashfood.com/2010/03/11/at-the-journal-no-ones-a-critic/ Thu, 11 Mar 2010 17:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/newspapers/" rel="tag">Newspapers</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/wall-street-journal-food-1268336495.jpg" alt=""><span>Photo: <a href="http://online.wsj.com/public/page/news-food-cooking-drink.html" target="_blank">Wall Street Journal</a></span></p> </div> <br /> The newspaper business isn't exactly stable these days, but still, the departure of Wall Street Journal restaurant critic <a target="_blank" href="http://online.wsj.com/search/search_center.html?KEYWORDS=RAYMOND+SOKOLOV&amp;ARTICLESEARCHQUERY_PARSER=bylineAND">Raymond Sokolov</a> is somewhat of a surprise. According to the <a target="_blank" href="http://dinersjournal.blogs.nytimes.com/2010/03/10/wall-street-journal-sheds-a-restaurant-critic/">New York Times</a>, Sokolov, who's been a critic for The Journal for four years, was recently asked to cover food trends instead of writing reviews. He opted to leave the paper instead. "We certainly parted amicably," he told the Times. "The conversation was as friendly as it could have been."<br /> <br /> But here's where things get a little bit confusing: Sokolov says he was told that the Journal was discontinuing restaurant reviews altogether, but Ashley Huston, the paper's director of communications for the paper, says otherwise. "We are not abandoning restaurant reviews and are still committed broadly to food coverage," she told the Times. <p><a href="http://www.slashfood.com/2010/03/11/at-the-journal-no-ones-a-critic/" rel="bookmark">Continue reading <em>At the Journal, No One's a Critic</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/at-the-journal-no-ones-a-critic/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19395233/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/at-the-journal-no-ones-a-critic/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T17:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/nRGw-N4IRzE/broiled-cod-with-lemon-and-thyme-recipe.html From Recipes 20100311-dt-broiled-lemon-thyme-cod.jpg [Photograph: Blake Royer] I've always been wary of mayonnaise-y sauces with fish. Too many encounters with fish sticks and tartar sauce have kept me away. I usually aim for lighter preparations without sauce at all, where the flavor of the fish comes through: grilled with a little salt and pepper, poached in stock, or simply pan-fried with butter. I figure if I spend money on a piece of fish, I don't want to cover it up. But I pulled this recipe from an old copy of Gourmet (on Epicurious here) and was intrigued. First, you whip up a quick mayonnaise-based sauce similar to tartar, yet lighter with lemon and thyme instead of capers and pickles (a fancier name for this is remoulade). Then you paint it on top of the fish before it goes under the broiler, so it melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top. For a dinner that literally takes about 10 minutes to prepare, it was elegant and delicious. Though the recipe calls for pollock, my fishmonger had cod and it was a good replacement. Just make sure to adjust the cooking time for the thickness of the fillets (the one pictured took just four minutes under a pre-heated broiler). Broiled Lemon-Thyme Cod - serves 4 - Adapted from Gourmet Ingredients 4 fillets pollack, cod, or other white fish 1/2 cup mayonnaise 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1 1/2 teaspoons anchovy paste, or 2 fillets, minced 2 teaspoons chopped fresh thyme leaves Procedure 1. Preheat the broiler. Lay the fillets on a pan and coat with a bit of olive oil on both sides. Lay them skin-side down in a row. 2. In the meantime, mix together the remaining ingredients. Spread the resulting sauce over the fish. 3. Broil the fish until just cooked through, depending on thickness, 5-7 inches from the heat, between 3 and 7 minutes. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Blake Royer) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/nRGw-N4IRzE/broiled-cod-with-lemon-and-thyme-recipe.html Thu, 11 Mar 2010 21:15:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <p><a href="http://www.seriouseats.com/recipes/images/20100311-dt-broiled-lemon-thyme-cod.jpg"><img alt="20100311-dt-broiled-lemon-thyme-cod.jpg" src="http://www.seriouseats.com/recipes/assets_c/2010/03/20100311-dt-broiled-lemon-thyme-cod-thumb-500x375-78250.jpg"></a></p> <p class="caption">[<a href="http://thepauperedchef.com/" class="istock">Photograph: Blake Royer</a>]</p> <p>I've always been wary of mayonnaise-y sauces with fish. Too many encounters with fish sticks and tartar sauce have kept me away. <strong>I usually aim for lighter preparations without sauce at all,</strong> where the flavor of the fish comes through: grilled with a little salt and pepper, poached in stock, or simply pan-fried with butter. I figure if I spend money on a piece of fish, I don't want to cover it up.</p> <p>But I pulled this recipe from an old copy of <em>Gourmet</em> (<a href="http://www.epicurious.com/recipes/food/views/Broiled-Lemon-Thyme-Pollock-350901">on <em>Epicurious</em> here</a>) and was intrigued. First, you whip up a <strong>quick mayonnaise-based sauce similar to tartar,</strong> yet lighter with lemon and thyme instead of capers and pickles (a fancier name for this is <a href="http://en.wikipedia.org/wiki/Remoulade">remoulade</a>). Then you paint it on top of the fish before it goes under the broiler, so it melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.</p> <p>For a dinner that literally takes <strong>about 10 minutes to prepare,</strong> it was elegant and delicious.</p> <p>Though the recipe calls for pollock, my fishmonger had cod and it was a good replacement. Just make sure to adjust the cooking time for the thickness of the fillets (the one pictured took just four minutes under a pre-heated broiler).</p> <h4>Broiled Lemon-Thyme Cod</h4> <p><em>- serves 4 -</em></p> <p><small>Adapted from <em><a href="http://www.epicurious.com/recipes/food/views/Broiled-Lemon-Thyme-Pollock-350901">Gourmet</a></em></small></p> <h5>Ingredients</h5> <p>4 fillets pollack, cod, or other white fish<br /> 1/2 cup mayonnaise<br /> 2 teaspoons grated lemon zest<br /> 1 tablespoon fresh lemon juice<br /> 1 tablespoon minced shallots<br /> 1 1/2 teaspoons anchovy paste, or 2 fillets, minced<br /> 2 teaspoons chopped fresh thyme leaves</p> <h5>Procedure</h5> <p><strong>1.</strong> Preheat the broiler. Lay the fillets on a pan and coat with a bit of olive oil on both sides. Lay them skin-side down in a row.</p> <p><strong>2.</strong> In the meantime, mix together the remaining ingredients. Spread the resulting sauce over the fish.</p> <p><strong>3.</strong> Broil the fish until just cooked through, depending on thickness, 5-7 inches from the heat, between 3 and 7 minutes.<br /></p> <p><a href="http://feedads.g.doubleclick.net/~a/KIurA_eXIO3ZgnbfvleR3F46dl4/0/da"><img src="http://feedads.g.doubleclick.net/~a/KIurA_eXIO3ZgnbfvleR3F46dl4/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/KIurA_eXIO3ZgnbfvleR3F46dl4/1/da"><img src="http://feedads.g.doubleclick.net/~a/KIurA_eXIO3ZgnbfvleR3F46dl4/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=nRGw-N4IRzE:VHX0gdg8K74:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=nRGw-N4IRzE:VHX0gdg8K74:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=nRGw-N4IRzE:VHX0gdg8K74:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/nRGw-N4IRzE"> 2010-03-11T21:15:00Z http://www.slashfood.com/2010/03/11/let-them-eat-horse/ Filed under: Food Politics, News Photo: cindy47452, Flickr While it might be OK to eat horse in Europe or Japan, slaughtering horses for human consumption is a no-no in the United States. But if one Missouri lawmaker has his way, horse-slaughter facilities could re-open in the U.S., a move that has both its supporters and its vocal critics, the St. Louis Post-Dispatch and USA Today reported. Missouri state Rep. Jim Viebrock, R-Republic, introduced the bill earlier this year to allow horse processing plants to open in the Show-Me-State, the papers reported. Pro-slaughter advocates say the move will help the equine industry, hurt by the closure of the country's three horse slaughterhouses. But anti-slaughter groups say it's the recession, not the absence of slaughterhouses, that is hurting horses. But even if the ban were lifted, would Americans dig in? Continue reading Let Them Eat ... Horse? Permalink | Email this | Comments nobody@example.com (Jennifer Lawinski) horse horse meat horse slaughterhouses Jim Viebrock missouri slaughtering horses http://www.slashfood.com/2010/03/11/let-them-eat-horse/ Thu, 11 Mar 2010 16:00:00 -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-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/horse-barn-590.jpg"><span>Photo: <a href="http://www.flickr.com/photos/cindy47452/115384088/" target="_blank">cindy47452, Flickr</a></span></p> </div> While it might be OK to eat horse in Europe or Japan, slaughtering horses for human consumption is a no-no in the United States.<br /> <br /> But if one Missouri lawmaker has his way, horse-slaughter facilities could re-open in the U.S., a move that has both its supporters and its vocal critics, the <a href="http://www.stltoday.com/stltoday/news/stories.nsf/stlouiscitycounty/story/3335E5FAA88015DC862576E2000F6ECE?OpenDocument" target="_blank"><em>St. Louis Post-Dispatch</em></a> and <a href="http://content.usatoday.com/communities/ondeadline/post/2010/03/mo-lawmaker-wants-to-revive-us-horse-slaughter-for-food-/1" target="_blank"><em>USA Today</em></a> reported.<br /> <br /> Missouri state Rep. Jim Viebrock, R-Republic, introduced the bill earlier this year to allow horse processing plants to open in the Show-Me-State, the papers reported. Pro-slaughter advocates say the move will help the equine industry, hurt by the closure of the country's three horse slaughterhouses. But anti-slaughter groups say it's the recession, not the absence of slaughterhouses, that is hurting horses.<br /> <br /> But even if the ban were lifted, would Americans dig in? <p><a href="http://www.slashfood.com/2010/03/11/let-them-eat-horse/" rel="bookmark">Continue reading <em>Let Them Eat ... Horse?</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/let-them-eat-horse/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19394929/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/let-them-eat-horse/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T16:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Klgioj84mwg/blanco-joven-unaged-good-tequilas.html 20100311-tequila2.jpg ©iStockphoto.com/bholland For many parts of the spirits world, age is equivalent with beauty. Young whiskies, brandies and rums that, in their youth, have a rangy flavor that can be challenging at best and edgy and obnoxious at worst, undergo a remarkable change in character when left to mature in wood barrels for a few (or many) years. But while there's been plenty of recent coverage about a new-found love for young or unaged whiskies in certain circles, another youthful part of the spirit world is getting some fresh appreciation: blanco and joven tequilas. Unlike spirits such as brandy or whiskey, tequila has commonly been sold in an unaged or minimally aged form, along with older expressions such as reposado and anejo tequilas (and of course, we're talking about 100-percent agave tequilas, not the cheaper mixto tequilas that are poured by the gallon into frozen-margarita machines or the gullets of spring-break partiers). The blanco (also called silver or platinum) tequilas have none of the subtle caramel or vanilla notes that oak typically imparts. Instead, they tend to have a peppery spark and a flavor defined by the subtle sweetness of the agave. Similarly, joven tequilas start off with this youthful edge of a blanco, but are blended with a small amount of older tequilas to add some of the richer, more mature characteristics found in reposados and anejos. Tequila fans typically reach for older styles when in the mood for a sipping tequila, mostly relegating blancos and jovens to the world of cocktails, but there are several young tequilas worth seeking out and sipping on their own. Some of the major producers such as Don Julio and Milagro make wonderful blanco tequilas, but in recent years several smaller-scale producers have introduced some remarkable young spirits. Here are a few exceptional young tequilas worth looking for: * Tequila Ocho Single Estate Plata: This single-estate highland tequila was the first-ever brand of this spirit to be sold at vintage, with all of the agave used in each bottle having been harvested from a particular estate during the same year. Also available in older expressions, the blanco has an aroma of jasmine and apples, and a flavor with a crisp snap of citrus and a richness of candied fruit and almonds. * Casa Dragones Tequila Joven: The young base of this crystal-clear joven is distilled in small batches from estate-grown agave, then blended with a touch of extra-anejo tequila for richness and depth of character. Sold in hand-numbered, engraved crystal bottles, Casa Dragones has a delicate nose of lemon peel and honeysuckle, a smooth, silky body and a flavor with the crispness of black pepper but the light richness of vanilla and hazelnuts. * Charbay Tequila Blanco: Distilled in Mexico by the California-based distillers at Charbay, this pot-distilled blanco is powerfully floral and graceful in the glass, with an aroma of chamomile and fresh pears, a medium body and a lean, sparkling flavor touched with white pepper and sour apples. About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Paul Clarke) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Klgioj84mwg/blanco-joven-unaged-good-tequilas.html Thu, 11 Mar 2010 20:30:00 -0000 <p><img alt="20100311-tequila2.jpg" src="http://www.seriouseats.com/images/20100311-tequila2.jpg"></p> <p class="caption"><a href="http://www.istockphoto.com/stock-photo-675949-take-a-shot.php" class="istock">©iStockphoto.com/bholland</a></p> <p>For many parts of the spirits world, age is equivalent with beauty.</p> <p>Young whiskies, brandies and rums that, in their youth, have a rangy flavor that can be challenging at best and edgy and obnoxious at worst, undergo a remarkable change in character when left to mature in wood barrels for a few (or many) years.</p> <p>But while there's been plenty of <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/12/FDT01BTHI6.DTL">recent</a> <a href="http://www.washingtonpost.com/wp-dyn/content/article/2010/03/02/AR2010030202872.html">coverage</a> about a <strong>new-found love for young or unaged whiskies</strong> in certain circles, another youthful part of the spirit world is getting some fresh appreciation: <strong>blanco and joven tequilas.</strong></p> <p>Unlike spirits such as brandy or whiskey, <strong>tequila has commonly been sold in an unaged or minimally aged form</strong>, along with older expressions such as <strong>reposado and anejo tequilas</strong> (and of course, we're talking about <strong>100-percent agave tequilas,</strong> not the cheaper mixto tequilas that are poured by the gallon into frozen-margarita machines or the gullets of spring-break partiers).</p> <p>The <strong>blanco (also called silver or platinum) tequilas</strong> have none of the subtle caramel or vanilla notes that oak typically imparts. Instead, they tend to have a peppery spark and a flavor defined by the subtle sweetness of the agave.</p> <p>Similarly, <strong>joven tequilas</strong> start off with this youthful edge of a blanco, but are blended with a small amount of older tequilas to add some of the richer, more mature characteristics found in reposados and anejos.</p> <p>Tequila fans typically reach for older styles when in the mood for a sipping tequila, mostly relegating blancos and jovens to the world of cocktails, but there are several young tequilas worth seeking out and sipping on their own. Some of the major producers such as <strong><a href="http://www.donjulio.com/gateway.aspx">Don Julio</a></strong> and <strong><a href="http://www.milagrotequila.com/">Milagro</a></strong> make wonderful blanco tequilas, but in recent years <span class="pullquote">several smaller-scale producers have introduced some remarkable young spirits.</span></p> <p>Here are a few <strong>exceptional young tequilas worth looking for:</strong></p> <ul> <li><strong><a href="http://tequilaocho.com/AgeVerification.aspx">Tequila Ocho Single Estate Plata:</a></strong> This single-estate highland tequila was the first-ever brand of this spirit to be sold at vintage, with all of the agave used in each bottle having been harvested from a particular estate during the same year. Also available in older expressions, the blanco has an aroma of jasmine and apples, and a flavor with a crisp snap of citrus and a richness of candied fruit and almonds.</li> <li><strong><a href="http://casadragones.com/">Casa Dragones Tequila Joven:</a></strong> The young base of this crystal-clear joven is distilled in small batches from estate-grown agave, then blended with a touch of extra-anejo tequila for richness and depth of character. Sold in hand-numbered, engraved crystal bottles, Casa Dragones has a delicate nose of lemon peel and honeysuckle, a smooth, silky body and a flavor with the crispness of black pepper but the light richness of vanilla and hazelnuts.</li> <li><strong><a href="http://www.charbay.com/category.aspx?categoryID=722">Charbay Tequila Blanco:</a></strong> Distilled in Mexico by the California-based distillers at Charbay, this pot-distilled blanco is powerfully floral and graceful in the glass, with an aroma of chamomile and fresh pears, a medium body and a lean, sparkling flavor touched with white pepper and sour apples.</li> </ul> <p><small><strong>About the author:</strong> <a href="http://www.seriouseats.com/user/profile/Paul%20Clarke">Paul Clarke</a> blogs about cocktails at <a href="http://www.cocktailchronicles.com/">The Cocktail Chronicles</a> and writes regularly on spirits and cocktails for <a href="http://www.imbibemagazine.com/"><em>Imbibe</em></a> magazine. He lives in Seattle, where he works as a writer and magazine editor.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/OPqB1ll9WHCI1TFM5Ux3cKWZSFI/0/da"><img src="http://feedads.g.doubleclick.net/~a/OPqB1ll9WHCI1TFM5Ux3cKWZSFI/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/OPqB1ll9WHCI1TFM5Ux3cKWZSFI/1/da"><img src="http://feedads.g.doubleclick.net/~a/OPqB1ll9WHCI1TFM5Ux3cKWZSFI/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Klgioj84mwg:lXyMgUcSUhI:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Klgioj84mwg:lXyMgUcSUhI:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Klgioj84mwg:lXyMgUcSUhI:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/Klgioj84mwg"> 2010-03-11T20:30:00Z http://www.slashfood.com/2010/03/11/doomsday-seed-vault-hits-500-000/ Filed under: News Photo: Regjeringen.no Rising out of the permafrost like Superman's fortress of solitude, the Svalbard Global Seed Vault stores every kind of crop seed imaginable. The official mission of the vault is to protect biodiversity and help reduce hunger, particularly in developing nations. But as its foreboding nickname ("the doomsday vault") suggests, it could also come in handy in case of, say, apocalyptic global warming. A fairly new project, the vault -- which is located on the Norwegian island of Spitsbergen in the Arctic Svalbard archipelago -- received its first seed shipments just over two years ago, from more than 100 different nations. This month the vault hits a new milestone: The collection now tops 500,000, making it the most diverse seed collection on earth. There's a ways to go before it's full, though. The vault has the capacity to hold 4.5 million samples, and each sample itself holds 500 seeds, so a maximum of 2.25 billion seeds can be protected and preserved. Continue reading Doomsday Seed Vault Hits 500,000 Permalink | Email this | Comments nobody@example.com (Naomi Shulman) biodiversity doomsday global seed vault svalbard svalbard global seed vault http://www.slashfood.com/2010/03/11/doomsday-seed-vault-hits-500-000/ Thu, 11 Mar 2010 15:00:00 -0500 <p>Filed under: <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/seed-vault-590.jpg" alt=""><span>Photo: <a target="_blank" href="http://www.regjeringen.no/en/dep/lmd/campain/svalbard-global-seed-vault.html?id=462220">Regjeringen.no</a></span></p> </div> Rising out of the permafrost like Superman's fortress of solitude, the <a target="_blank" href="http://www.regjeringen.no/en/dep/lmd/campain/svalbard-global-seed-vault.html?id=462220">Svalbard Global Seed Vault</a> stores every kind of crop seed imaginable. The official mission of the vault is to protect biodiversity and help reduce hunger, particularly in developing nations. But as its foreboding nickname ("the doomsday vault") suggests, it could also come in handy in case of, say, apocalyptic global warming.<br /> <br /> A fairly new project, the vault -- which is located on the Norwegian island of Spitsbergen in the Arctic Svalbard archipelago -- received its first seed shipments just over two years ago, from more than 100 different nations. This month the vault hits a new milestone: The collection now tops 500,000, making it the most diverse seed collection on earth. There's a ways to go before it's full, though. The vault has the capacity to hold 4.5 million samples, and each sample itself holds 500 seeds, so a maximum of 2.25 <em>billion</em> seeds can be protected and preserved. <p><a href="http://www.slashfood.com/2010/03/11/doomsday-seed-vault-hits-500-000/" rel="bookmark">Continue reading <em>Doomsday Seed Vault Hits 500,000</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/doomsday-seed-vault-hits-500-000/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19394956/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/doomsday-seed-vault-hits-500-000/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T15:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Vpinz9GaPfE/critic-turned-cook-mourns-the-passing-of-her.html 20100311-criticturnedcook-meat.jpg [Photographs: Leslie Kelly] 20100311-criticturnedcook-leslie.jpg I am so steamed! The beautiful coppa and lomo I have been curing with Earth & Ocean chef Adam Stevenson since November has been 86-ed before ever making its way to the menu. In Seattle, the health department started cracking down on charcuterie programs at the beginning of the year. Adam got wind of this development and took all house-cured meat off the menu. Goodbye gorgeous lambcetta, tangy red wine salami, and so long to the prosciutto project. Of course, public health and safety is paramount when it comes to dining out. Listeria is nasty stuff and the germs that cause it can grow when meats are improperly cured. Too much moisture can be the culprit. But the chefs in Seattle who cure their own have been doing it for some time and take the proper precautions. Stevenson learned from the king of cured meats, Armandino Batali. This is just a temporary moratorium until Adam can fill out Health and Safety Plans for each of the products he plans to cure. Chefs love to fill out paperwork as much as dishwashers relish cleaning out the gunk in the bottom of the sink at the end of a shift. 20100311-criticturnedcook-kitchen.jpgAfter taking a tour of his meat locker last spring, I asked Adam if he would be willing to show me the ropes. We started the meat aging project in November, roughly rubbing pieces parsed from a whole beast with salt and preservatives. I came into the restaurant every three weeks or so to apply more salt and then the seasonings before hanging it in a walk-in reserved for curing. The crackdown is vexing because we were so close. My mouth was watering. When I went in earlier this week, I was making plans to invite friends to a "meat-up" to sample the stuff. Fat chance! While I'm disappointed, Adam has got to be totally bummed. There's a spread on his charcuterie program in the current issue of Northwest Palate, a regional food magazine. It has been such a shining star on the restaurant's menu, but no more. Not for a while anyway. In the meantime, he's going to experiment with some cooked sausages, including bologna! This bump in the road serves as another reminder that being in the restaurant business is so much more than the triumphs at the stove. Along with the satisfaction of creating memorable meals comes the drudgery of cleaning and ordering, and scheduling and dealing with a binder's worth of rules and regulations. Does knowing about the incredible multitasking that goes on in the kitchen make food taste better when you're a diner? Probably not. But being behind the scenes has made me much more understanding when there are slip-ups than I was when I was a critic. About the author: Former Seattle Post-Intelligencer restaurant critic Leslie Kelly has been apprenticing in professional kitchens since the newspaper folded in March 2009 and chronicling her culinary journey from pen to pan for Serious Eats. She also blogs at LeslieKellyWhiningandDining.blogspot.com and is working on a story-telling project for Northstar Winery following one wine from the vine to the table. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Leslie Kelly) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Vpinz9GaPfE/critic-turned-cook-mourns-the-passing-of-her.html Thu, 11 Mar 2010 19:45:00 -0000 <p><img alt="20100311-criticturnedcook-meat.jpg" src="http://www.seriouseats.com/images/20100311-criticturnedcook-meat.jpg"></p> <p class="caption">[<a href="http://LeslieKellyWhiningandDining.blogspot.com" class="istock">Photographs: Leslie Kelly</a>]</p> <p><img alt="20100311-criticturnedcook-leslie.jpg" src="http://www.seriouseats.com/images/20100311-criticturnedcook-leslie.jpg"></p> <p>I am so steamed! The beautiful coppa and lomo I have been curing with <strong><a href="http://www.earthocean.net/">Earth &amp; Ocean</a></strong> chef <a href="http://www.earthocean.net/chefbio.html#">Adam Stevenson</a> since November has been 86-ed before ever making its way to the menu.</p> <p>In Seattle, the health department started <strong>cracking down on charcuterie programs</strong> at the beginning of the year. Adam got wind of this development and took all house-cured meat off the menu. Goodbye gorgeous lambcetta, tangy red wine salami, and so long to the prosciutto project.</p> <p>Of course, public health and safety is paramount when it comes to dining out. Listeria is nasty stuff and the germs that cause it can grow when meats are improperly cured. Too much moisture can be the culprit. But the chefs in Seattle who cure their own have been doing it for some time and take the proper precautions. Stevenson learned from the king of cured meats, <strong><a href="http://www.salumicuredmeats.com/">Armandino Batali</a>.</strong></p> <p>This is just a temporary moratorium until Adam can fill out Health and Safety Plans for each of the products he plans to cure. Chefs love to fill out paperwork as much as dishwashers relish cleaning out the gunk in the bottom of the sink at the end of a shift.</p> <p><img alt="20100311-criticturnedcook-kitchen.jpg" src="http://www.seriouseats.com/images/20100311-criticturnedcook-kitchen.jpg">After taking a <a href="http://www.youtube.com/watch?v=5fr8dShHT-w">tour</a> of his meat locker last spring, I asked Adam if he would be willing to show me the ropes. We started the meat aging project in November, roughly rubbing pieces parsed from a whole beast with salt and preservatives. I came into the restaurant every three weeks or so to apply more salt and then the seasonings before hanging it in a walk-in reserved for curing.</p> <p>The crackdown is vexing because we were so close. My mouth was watering. When I went in earlier this week, I was making plans to invite friends to a "meat-up" to sample the stuff. Fat chance!</p> <p>While I'm disappointed, Adam has got to be totally bummed. There's a spread on his charcuterie program in the current issue of <em><a href="http://www.nwpalate.com/food.html">Northwest Palate</a>,</em> a regional food magazine. It has been such a shining star on the restaurant's menu, but no more. Not for a while anyway. In the meantime, he's going to experiment with some cooked sausages, including bologna!</p> <p>This bump in the road serves as another reminder that being in the restaurant business is so much more than the triumphs at the stove. Along with the satisfaction of creating memorable meals comes the drudgery of <strong>cleaning and ordering, and scheduling and dealing with a binder's worth of rules and regulations.</strong> Does knowing about the incredible multitasking that goes on in the kitchen make food taste better when you're a diner? Probably not. But being behind the scenes has made me much more understanding when there are slip-ups than I was when I was a critic.</p> <p><small><strong>About the author:</strong> Former <em>Seattle Post-Intelligencer</em> restaurant critic Leslie Kelly has been apprenticing in professional kitchens since the newspaper folded in March 2009 and chronicling her culinary journey from pen to pan for Serious Eats. She also blogs at <a href="http://LeslieKellyWhiningandDining.blogspot.com">LeslieKellyWhiningandDining.blogspot.com</a> and is working on a story-telling project for <a href="http://www.northstarmerlot.com/">Northstar Winery</a> following one wine <a href="http://news.northstarmerlot.com/winery/newsDetail/51">from the vine to the table</a>.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/7qSJAfa19Tq11lffvQjlNBV8A-0/0/da"><img src="http://feedads.g.doubleclick.net/~a/7qSJAfa19Tq11lffvQjlNBV8A-0/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/7qSJAfa19Tq11lffvQjlNBV8A-0/1/da"><img src="http://feedads.g.doubleclick.net/~a/7qSJAfa19Tq11lffvQjlNBV8A-0/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Vpinz9GaPfE:WrKY8rIfRVA:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Vpinz9GaPfE:WrKY8rIfRVA:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Vpinz9GaPfE:WrKY8rIfRVA:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/Vpinz9GaPfE"> 2010-03-11T19:45:00Z http://www.slashfood.com/2010/03/11/my-favorite-ingredients-cookbook-spotlight/ Filed under: Books, Cookbook Spotlight my favorite ingredientsPhoto: Amazon.com My Favorite Ingredients By Skye Gyngell Photographs by Jason Lowe Ten Speed Press 2010 Buy it on Amazon Inspired by seasonal eating, Skye Gyngell has assembled her favorite ingredients and given them star treatment in casual, stunning recipes. The lush flavor combinations are daring but not at all fussy, and her mindful use of ingredients and simple techniques result in utterly embraceable food. Her sixteen favorites range from single items like cherries, chocolate or honey, to more complex categories, like shellfish. There's lots of wiggle room in each chapter to find what you crave, and even in the dead of winter the possibilities for something sumptuous are at your fingertips. Sometimes a category is a little less accessible, like game birds, for instance, but after reading the recipe, heck, you kind of want to track down a partridge even if you have to go out and shoot it yourself. Oddly enough, after reading the recipe, I noticed that my butcher advertises partridges. Live, learn, and eat well. See what we tested and whether it's worth buying after the jump. Continue reading My Favorite Ingredients - Cookbook Spotlight Permalink | Email this | Comments nobody@example.com (Maggie Ruggiero) my favorite ingredients skye gyngell http://www.slashfood.com/2010/03/11/my-favorite-ingredients-cookbook-spotlight/ Thu, 11 Mar 2010 14:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/books/" rel="tag">Books</a>, <a href="http://www.slashfood.com/category/cookbook-spotlight/" rel="tag">Cookbook Spotlight</a></p> <div class="photo-slim"> <p class="cap"><img alt="my favorite ingredients" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/my-favorite-ingredients-233.jpg"><span>Photo: <a href="http://www.amazon.com/gp/product/1580080502?ie=UTF8&amp;tag=aolfood-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1580080502" target="_blank">Amazon.com</a></span></p> </div> <strong>My Favorite Ingredients</strong><br /> By Skye Gyngell<br /> Photographs by Jason Lowe<br /> <i>Ten Speed Press 2010</i><br /> <a href="http://www.amazon.com/gp/product/1580080502?ie=UTF8&amp;tag=aolfood-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1580080502" target="_blank">Buy it on Amazon</a><br /> <br /> Inspired by seasonal eating, Skye Gyngell has assembled her favorite ingredients and given them star treatment in casual, stunning recipes. The lush flavor combinations are daring but not at all fussy, and her mindful use of ingredients and simple techniques result in utterly embraceable food.<br /> <br /> Her sixteen favorites range from single items like cherries, chocolate or honey, to more complex categories, like shellfish. There's lots of wiggle room in each chapter to find what you crave, and even in the dead of winter the possibilities for something sumptuous are at your fingertips. Sometimes a category is a little less accessible, like game birds, for instance, but after reading the recipe, heck, you kind of want to track down a partridge even if you have to go out and shoot it yourself. Oddly enough, after reading the recipe, I noticed that my butcher advertises partridges. Live, learn, and eat well.<br /> <br /> <i>See what we tested and whether it's worth buying after the jump.</i> <p><a href="http://www.slashfood.com/2010/03/11/my-favorite-ingredients-cookbook-spotlight/" rel="bookmark">Continue reading <em>My Favorite Ingredients - Cookbook Spotlight</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/my-favorite-ingredients-cookbook-spotlight/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19394780/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/my-favorite-ingredients-cookbook-spotlight/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T14:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Xa47jOSCLdk/sxsw-2010-south-by-southwest-austin-food-and-drink-related-panels-workshops-parties.html 20100311-sxswlogo-small.jpg [Image: sxsw.com] South by Southwest (SXSW) 2010, the series of festivals and conferences centered around digital media, kicks off tomorrow, and there are some great food- and drink-related panels, workshops, and partaaays on the schedule. We've rounded up some favorites here. And in between all that busy SXSW-ing, make sure you actually stop and eat, instead of just talking about blogging about eating. Here's our guide to the best food in Austin (and around Austin), from 24-hour breakfast tacos to barbecue to espressos, and more. Cooking for Geeks: Science, Hacks, & Good Food "Cooking for Geeks covers a new way of looking at how to cook for the hacker, maker, and creative person. By bringing science and experimentation into the kitchen, this panel will show how to create better food and new experiences at the dinner table." Panelists: Jeff Potter (@cookingforgeeks), a geek himself who blogs at Cooking for Geeks. Here's a preview of what's in store. Friday, March 12 at 5 p.m. 9ABC at the Austin Convention Center (map) Tags: #SXSW #cookingforgeeks link E-Food Revolution: Interactive Tools to Feed the World "The internet could transform transactions across the global food supply chain, from farmers marketing their own produce, to merchants making virtual trades, to consumers choosing products based on highly personalized criteria. This panel explores how the web can coordinate information and facilitate a more transparent, inclusive, and sustainable food system." Panelist: Elizabeth McVay Greene, a graduate student at MIT Sloan School of Management, who focuses on interactive tools that facilitate healthier food and agricultural systems. Saturday, March 13 at 11 a.m. 8A at the Austin Convention Center (map) Tags: #SXSW #efoodrevolution link Foodspotting Street Food Fest & Scavenger Hunt "Foodspotting will be bringing some of Austin's best street food trucks and carts together (@mmmpanadas, @chilantrobbq, @goodpops, @holycacao, @sugarstaraustin, @takorea and more) for a Street Food Festival and ongoing Street Food Scavenger Hunt to celebrate the launch of their iPhone app!" Saturday, March 13 from 11 a.m. to 3 p.m. Brush Square Park (map) link TECHmunch Food Blogger Workshop "If you're a food blogger, this intensive one day event will bring you up-to-speed on all the latest tools and tactics for building buzz, improving SEO, growing your audience and making money from your hard work. The 5-hour intensive workshop will be followed by a networking mixer with more than 40 giveaway prizes including KitchenAid appliances, cookbooks and gourmet chocolate. It will also feature hors d'oeuvres from Chef Shawn Cirkiel (Parkside Restaurant), and each attendee will receive a nifty gift bag." Panelists: Babette Pepaj (@bakespace) of Bakespace and Jaden Hair (@steamykitchen) of Steamy Kitchen. Saturday March 13, 11 a.m. to 5 p.m. Parkside Restaurant at 301 E 6th Street, Austin TX 78701 (map) link SXSW Eats: Austin Foods 101 "Hungry yet? Learn about some of Austin's best (and most under-publicized) eating spots and eating habits. Also check out the new technology that lets you easily identify the event's hottest food trends." Panelist: Lindsey Simon, who works for Google and created the SXSW PanelPicker Saturday, March 13 at 5 p.m. Radisson Austin (map) Tag: #SXSW #sxsweats101 link The Yelp Effect: When Everyone's a Restaurant Critic "Nowadays, with restaurant blogs and sites like Yelp and Chowhound, everyone is a restaurant reviewer. Long gone are the days when professional critics had the final say. How are user-generated reviews changing how restaurants operate and how we eat? Is there still a role for the professional critic?" Panelists: Jennie Chen (@MisoHungry) of MisoHungry and Addie Broyles (@BroylesA), food writer for the Austin American-Statesman. Sunday, March 14 at 11 a.m. 19B at the Austin Convention Center (map) link The Bacon Takedown "Last year's Bacon Takedown was a blast—and we intend to show the rest of the world just what that means. The smartest and finest bacon ideas: Bacon ice cream? Bacon Bread Pudding? Bacon empinadas? No recipe too awesome...Enter to compete!!! (by emailing mtimms7@hotmail.com). Consider any bacon-based recipe- we'll give you the bacon to do it! For $10, anyone can come on down and fill their stomachs—just so long as they try every recipe and vote on the best Texas exemplar of bacon brilliance!!!" Sunday, March 14 at 4 p.m. Emo's at 603 Red River Street (map) Buy tickets here. The Art of Eating In "From 2006-2008, Cathy Erway embarked on a Walden-esque mission to not eat out, in the city that rarely eats in. Her blog, Not Eating Out in New York soon became a compendium of easy, original recipes, cooking-together tips and events, and sustainable foodism that attracted the attention of publishers. She will be reading from the newly published memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove [Ed. note: Check out some of her recipes for Blood Orange and Bacon Hangover Salad, Fresh Basil Panna Cotta, No-Knead Bread, and more here.] offer insights on the transition from blog to book." Panelist: Cathy Erway (@Cathyerway), a Brooklyn-based blogger who spends a lot of time in her Brooklyn kitchen. Monday, March 15 at 10 a.m. Day Stage at the Austin Convention Center (map) Tag: #SXSW #artofeatingin link Gary Vaynerchuk Presentation "Rather than hosting a presentation panel on wine, Vanderchuk will focus on his passionate entrepreneurial style, as explained in his recent book: Crush It! Why Now Is the Time to Cash in on Your Passion." Panelist: Gary Vanderchuk (@garyvee), aka the Wine Guy launched Wine Library TV in 2006 with his flipcam. Monday, March 15 at 12:30 p.m. Ballroom D at the Austin Convention Center (map) Tag: #SXSW #garyvaynerchuk link Nuclear Taco "Now in it's 8th year at SXSW Interactive, Nuclear Taco Night is a celebration of masochistic cuisine. Join a loose confederation of geeks to share the tears of joy that only come from experiencing Austin's hottest underground tradition: nuclear tacos." What is a nuclear taco, you ask? According to their Facebook page: "A celebration of masochistic cuisine. Join a loose confederation of geeks to share the tears of joy that only come from experiencing Austin's hottest underground tradition: nuclear tacos. We meet monthly in Austin and once a year during SXSW for a massive capsaicin orgy." Monday, March 15 at 6 p.m. Brush Square Park (map) Tag: #SXSW #nucleartaco link Related: Where to Eat in Austin, Texas: SXSW 2010 [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Erin Zimmer) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Xa47jOSCLdk/sxsw-2010-south-by-southwest-austin-food-and-drink-related-panels-workshops-parties.html Thu, 11 Mar 2010 19:00:00 -0000 <div class="photo-with-caption"><img alt="20100311-sxswlogo-small.jpg" src="http://www.seriouseats.com/images/20100311-sxswlogo-small.jpg"> <p>[<a href="http://sxsw.com/" class="istock">Image: sxsw.com</a>]</p> </div> <p><strong><a href="http://sxsw.com/">South by Southwest (SXSW) 2010,</a></strong> the series of festivals and conferences centered around digital media, kicks off tomorrow, and there are some great food- and drink-related panels, workshops, and partaaays on the schedule. We've rounded up some favorites here.</p> <p>And in between all that busy SXSW-ing, make sure you actually stop and eat, instead of just talking about blogging about eating. Here's our guide to the <a href="http://www.seriouseats.com/2010/03/where-to-eat-in-austin-texas-sxsw-south-by-southwest-tacos-bbq-street-food-dive-bars.html">best food in Austin</a> (and around Austin), from 24-hour breakfast tacos to barbecue to espressos, and more.</p> <h4>Cooking for Geeks: Science, Hacks, &amp; Good Food</h4> <p>"Cooking for Geeks covers a new way of looking at how to cook for the hacker, maker, and creative person. By bringing science and experimentation into the kitchen, this panel will show how to create better food and new experiences at the dinner table."</p> <p><strong>Panelists:</strong> Jeff Potter (<a href="http://twitter.com/CookingforGeeks">@cookingforgeeks</a>), a geek himself who blogs at <em><a href="http://www.cookingforgeeks.com/blog/">Cooking for Geeks</a></em>. <a href="http://www.cookingforgeeks.com/blog/posts/sxsw-preview-food-hacking-101/#more-333">Here's a preview</a> of what's in store.</p> <p><strong>Friday, March 12 at 5 p.m.</strong><br /> 9ABC at the Austin Convention Center (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=austin+convention+center&amp;fb=1&amp;gl=us&amp;hq=austin+convention+center&amp;hnear=Austin,+TX&amp;cid=0,0,11866177488856257266&amp;ei=nhKZS_-MKc-ztgfL3p2xCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CBAQnwIwAA">map</a>)<br /> Tags: #SXSW #cookingforgeeks<br /> <a href="http://my.sxsw.com/events/event/451#">link</a></p> <h4>E-Food Revolution: Interactive Tools to Feed the World</h4> <p>"The internet could transform transactions across the global food supply chain, from farmers marketing their own produce, to merchants making virtual trades, to consumers choosing products based on highly personalized criteria. This panel explores how the web can coordinate information and facilitate a more transparent, inclusive, and sustainable food system."</p> <p><strong>Panelist:</strong> Elizabeth McVay Greene, a graduate student at MIT Sloan School of Management, who focuses on interactive tools that facilitate healthier food and agricultural systems.</p> <p><strong>Saturday, March 13 at 11 a.m.</strong><br /> 8A at the Austin Convention Center (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=austin+convention+center&amp;fb=1&amp;gl=us&amp;hq=austin+convention+center&amp;hnear=Austin,+TX&amp;cid=0,0,11866177488856257266&amp;ei=nhKZS_-MKc-ztgfL3p2xCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CBAQnwIwAA">map</a>)<br /> Tags: #SXSW #efoodrevolution<br /> <a href="http://my.sxsw.com/events/event/488#">link</a></p> <h4>Foodspotting Street Food Fest &amp; Scavenger Hunt</h4> <p>"Foodspotting will be bringing some of Austin's best street food trucks and carts together (<a href="http://twitter.com/MMMPanadas">@mmmpanadas</a>, <a href="http://twitter.com/ChilantroBBQ">@chilantrobbq</a>, @<a href="http://twitter.com/GoodPops">goodpops</a>, <a href="http://twitter.com/HolyCacao">@holycacao</a>, @<a href="http://twitter.com/SugarstarAustin">sugarstaraustin</a>, @<a href="http://twitter.com/TaKorea">takorea</a> and more) for a Street Food Festival and ongoing Street Food Scavenger Hunt to celebrate the launch of their iPhone app!"</p> <p><strong>Saturday, March 13 from 11 a.m. to 3 p.m.</strong><br /> Brush Square Park (<a href="http://maps.google.com/maps?f=q&amp;hl=en&amp;q=409%20E.%205th%20St.+Austin+78701">map</a>)<br /> <a href="http://www.foodspotting.com/sxswstreetfood">link</a></p> <h4>TECHmunch Food Blogger Workshop</h4> <p>"If you're a food blogger, this intensive one day event will bring you up-to-speed on all the latest tools and tactics for building buzz, improving SEO, growing your audience and making money from your hard work. The 5-hour intensive workshop will be followed by a networking mixer with more than 40 giveaway prizes including KitchenAid appliances, cookbooks and gourmet chocolate. It will also feature hors d'oeuvres from Chef Shawn Cirkiel (Parkside Restaurant), and each attendee will receive a nifty gift bag."</p> <p><strong>Panelists:</strong> Babette Pepaj (<a href="http://twitter.com/bakespace">@bakespace</a>) of <em><a href="http://www.bakespace.com/">Bakespace</a></em> and Jaden Hair (<a href="http://twitter.com/steamykitchen">@steamykitchen</a>) of <em><a href="http://steamykitchen.com/">Steamy Kitchen</a></em>.</p> <p><strong>Saturday March 13, 11 a.m. to 5 p.m.</strong><br /> <strong>Parkside Restaurant</strong> at 301 E 6th Street, Austin TX 78701 (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=Parkside+Restaurant+austin&amp;fb=1&amp;gl=us&amp;hq=Parkside+Restaurant&amp;hnear=austin&amp;cid=0,0,10618416452665411646&amp;ei=2SGZS77JAoGPtgeyxpixCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CAwQnwIwAA">map</a>)<br /> <a href="http://steamykitchen.com/7480-techmunch-austin-food-blogger-seminar.html">link</a></p> <h4>SXSW Eats: Austin Foods 101</h4> <p>"Hungry yet? Learn about some of Austin's best (and most under-publicized) eating spots and eating habits. Also check out the new technology that lets you easily identify the event's hottest food trends."</p> <p><strong>Panelist:</strong> Lindsey Simon, who works for Google and created the <a href="http://panelpicker.sxsw.com/">SXSW PanelPicker</a></p> <p><strong>Saturday, March 13 at 5 p.m.</strong><br /> Radisson Austin (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=radisson+austin+111+East+Cesar+Chavez+Street&amp;fb=1&amp;gl=us&amp;hq=radisson&amp;hnear=austin+111+East+Cesar+Chavez+Street&amp;cid=0,0,4790813890809059810&amp;ei=cRSZS8SAL42YtgeGnZ2wCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CAoQnwIwAA">map</a>)<br /> Tag: #SXSW #sxsweats101<br /> <a href="http://my.sxsw.com/events/event/7976">link</a></p> <h4>The Yelp Effect: When Everyone's a Restaurant Critic</h4> <p>"Nowadays, with restaurant blogs and sites like Yelp and Chowhound, everyone is a restaurant reviewer. Long gone are the days when professional critics had the final say. How are user-generated reviews changing how restaurants operate and how we eat? Is there still a role for the professional critic?"</p> <p><strong>Panelists:</strong> Jennie Chen (<a href="http://twitter.com/misoHungry">@MisoHungry</a>) of <em><a href="http://misohungrynow.blogspot.com/">MisoHungry</a></em> and Addie Broyles (<a href="http://twitter.com/BroylesA">@BroylesA</a>), food writer for the <em><a href="http://www.austin360.com/relishaustin">Austin American-Statesman.</a></em></p> <p><strong>Sunday, March 14 at 11 a.m.</strong><br /> 19B at the Austin Convention Center (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=austin+convention+center&amp;fb=1&amp;gl=us&amp;hq=austin+convention+center&amp;hnear=Austin,+TX&amp;cid=0,0,11866177488856257266&amp;ei=nhKZS_-MKc-ztgfL3p2xCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CBAQnwIwAA">map</a>)<br /> <a href="http://my.sxsw.com/events/event/796">link</a></p> <h4>The Bacon Takedown</h4> <p>"Last year's <a href="http://chili-takedown.com/?p=344">Bacon Takedown</a> was a blast—and we intend to show the rest of the world just what that means. The smartest and finest bacon ideas: Bacon ice cream? Bacon Bread Pudding? Bacon empinadas? No recipe too awesome...Enter to compete!!! (by emailing mtimms7@hotmail.com). Consider any bacon-based recipe- we'll give you the bacon to do it! For $10, anyone can come on down and fill their stomachs—just so long as they try every recipe and vote on the best Texas exemplar of bacon brilliance!!!"</p> <p><strong>Sunday, March 14 at 4 p.m.</strong><br /> Emo's at 603 Red River Street (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=603+Red+River+Street+austin&amp;fb=1&amp;gl=us&amp;hnear=603+Red+River+Street+austin&amp;cid=0,0,11977189277106883589&amp;ei=mCiZS5W_IpWWtgeV1uW2CQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CAkQnwIwAA">map</a>)<br /> <a href="http://www.ticketweb.com/t3/sale/SaleEventDetail?dispatch=loadSelectionData&amp;eventId=1261385">Buy tickets here.</a></p> <h4>The Art of Eating In</h4> <p>"From 2006-2008, Cathy Erway embarked on a Walden-esque mission to not eat out, in the city that rarely eats in. Her blog, <em><a href="http://noteatingoutinny.com/">Not Eating Out in New York</a></em> soon became a compendium of easy, original recipes, cooking-together tips and events, and sustainable foodism that attracted the attention of publishers. She will be reading from the newly published memoir, <em><a href="http://www.seriouseats.com/2010/02/cook-the-book-the-art-of-eating-in.html">The Art of Eating In: How I Learned to Stop Spending and Love the Stove</a></em> <em>[Ed. note: Check out some of her recipes for <strong><a href="http://www.seriouseats.com/recipes/2010/02/blood-orange-and-bacon-hangover-salad-recipe.html">Blood Orange and Bacon Hangover Salad</a>, <a href="http://www.seriouseats.com/recipes/2010/02/fresh-basil-panna-cotta-dessert-recipe.html">Fresh Basil Panna Cotta</a>, <a href="http://www.seriouseats.com/recipes/2010/02/peppercorn-potato-and-parmesan-recipe.html">No-Knead Bread</a>,</strong> and <a href="http://www.seriouseats.com/tags/recipes/the%20art%20of%20eating%20in">more here.</a>]</em> offer insights on the transition from blog to book."</p> <p><strong>Panelist:</strong> Cathy Erway (<a href="http://twitter.com/Cathyerway">@Cathyerway</a>), a Brooklyn-based blogger who spends a lot of time in her Brooklyn kitchen.</p> <p><strong>Monday, March 15 at 10 a.m.</strong><br /> Day Stage at the Austin Convention Center (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=austin+convention+center&amp;fb=1&amp;gl=us&amp;hq=austin+convention+center&amp;hnear=Austin,+TX&amp;cid=0,0,11866177488856257266&amp;ei=nhKZS_-MKc-ztgfL3p2xCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CBAQnwIwAA">map</a>)<br /> Tag: #SXSW #artofeatingin<br /> <a href="http://my.sxsw.com/events/event/789">link</a></p> <h4>Gary Vaynerchuk Presentation</h4> <p>"Rather than hosting a presentation panel on wine, Vanderchuk will focus on his passionate entrepreneurial style, as explained in his recent book: <em><a href="http://www.amazon.com/dp/0061914177/?tag=serieats-20">Crush It! Why Now Is the Time to Cash in on Your Passion.</a>"</em></p> <p><strong>Panelist:</strong> Gary Vanderchuk (<a href="http://twitter.com/garyvee?SESS32cc09cbbd9449113582a7b7b0658b5a=b4c15b4b0e99b35ea14fe9da3f8217c3">@garyvee</a>), aka the Wine Guy launched <a href="http://tv.winelibrary.com/">Wine Library TV</a> in 2006 with his flipcam.</p> <p><strong>Monday, March 15 at 12:30 p.m.</strong><br /> Ballroom D at the Austin Convention Center (<a href="http://maps.google.com/maps?oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;q=austin+convention+center&amp;fb=1&amp;gl=us&amp;hq=austin+convention+center&amp;hnear=Austin,+TX&amp;cid=0,0,11866177488856257266&amp;ei=nhKZS_-MKc-ztgfL3p2xCQ&amp;sa=X&amp;oi=local_result&amp;ct=image&amp;resnum=1&amp;ved=0CBAQnwIwAA">map</a>)<br /> Tag: #SXSW #garyvaynerchuk<br /> <a href="http://my.sxsw.com/events/event/859">link</a></p> <h4>Nuclear Taco</h4> <p>"Now in it's 8th year at SXSW Interactive, Nuclear Taco Night is a celebration of masochistic cuisine. Join a loose confederation of geeks to share the tears of joy that only come from experiencing Austin's hottest underground tradition: nuclear tacos."</p> <p><strong>What is a nuclear taco, you ask?</strong> According to their <a href="http://www.facebook.com/group.php?gid=5773007497">Facebook page:</a> "A celebration of masochistic cuisine. Join a loose confederation of geeks to share the tears of joy that only come from experiencing Austin's hottest underground tradition: nuclear tacos. We meet monthly in Austin and once a year during SXSW for a massive capsaicin orgy."</p> <p><strong>Monday, March 15 at 6 p.m.</strong><br /> Brush Square Park (<a href="http://maps.google.com/maps?f=q&amp;hl=en&amp;q=409%20E.%205th%20St.+Austin+78701">map</a>)<br /> Tag: #SXSW #nucleartaco<br /> <a href="http://my.sxsw.com/events/event/4965">link</a></p> <p><strong>Related:</strong> <a href="http://www.seriouseats.com/2010/03/where-to-eat-in-austin-texas-sxsw-south-by-southwest-tacos-bbq-street-food-dive-bars.html">Where to Eat in Austin, Texas: SXSW 2010</a></p> <p><a href="http://feedads.g.doubleclick.net/~a/mbz79TiwI-ilvnKfs3Hl6S7jTWc/0/da"><img src="http://feedads.g.doubleclick.net/~a/mbz79TiwI-ilvnKfs3Hl6S7jTWc/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/mbz79TiwI-ilvnKfs3Hl6S7jTWc/1/da"><img src="http://feedads.g.doubleclick.net/~a/mbz79TiwI-ilvnKfs3Hl6S7jTWc/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Xa47jOSCLdk:NwNm3BzIdTI:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Xa47jOSCLdk:NwNm3BzIdTI:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Xa47jOSCLdk:NwNm3BzIdTI:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/Xa47jOSCLdk"> 2010-03-11T19:00:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/LrcrnbQ0_jE/only-in-new-york-get-papa-johns-by-the-slice-99-cents.html From Slice 20100311-papa-johns-99-cent-slice-signage.jpg [Photograph: Adam Kuban] With the prevalent pizza culture in New York City favoring pizza by the slice, even major chains have to adapt. I've known for a while that Papa John's has offered single slices for 99¢, but it wasn't until the other day that I noticed the PJ's near the Slice–Serious Eats office was in on it, too. I stopped by the get some pics. 20100311-papa-johns-99-cent-slice-slice.jpg Um, 99 cents is a bit of a misnomer. Tax ain't included. So the 99-cent slice is actually $1.08. (Apparently you can still get the heart-shape pizza at this location.) 20100311-papa-johns-99-cent-slice-hole-structure.jpg Slice pies are kept in a small, heated rotating platter cabinet. When I visited, it seemed like a lot of students from nearby FIT were taking advantage of the deal. Which meant turnover was fast and that the slices didn't suffer too much from sitting. 20100311-papa-johns-99-cent-slice-upskirt.jpg And there's what the underside looks like. Cooked on a screen, run through an impinger oven. * Only in New York, as far as I know. I've never seen it done anywhere else. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/LrcrnbQ0_jE/only-in-new-york-get-papa-johns-by-the-slice-99-cents.html Thu, 11 Mar 2010 18:30:00 -0000 <p><a href="http://slice.seriouseats.com/">From Slice</a></p> <p><img alt="20100311-papa-johns-99-cent-slice-signage.jpg" src="http://slice.seriouseats.com/images/20100311-papa-johns-99-cent-slice-signage.jpg"></p> <p class="caption">[<a href="http://www.adamkuban.com/" class="istock">Photograph: Adam Kuban</a>]</p> <p>With the prevalent pizza culture in New York City favoring pizza by the slice, even major chains have to adapt. I've known for a while that Papa John's has offered <strong>single slices for 99¢,</strong> but it wasn't until the other day that I noticed the PJ's near the Slice–Serious Eats office was in on it, too. I stopped by the get some pics.</p> <p><img alt="20100311-papa-johns-99-cent-slice-slice.jpg" src="http://slice.seriouseats.com/images/20100311-papa-johns-99-cent-slice-slice.jpg"></p> <p>Um, <em>99 cents</em> is a bit of a misnomer. Tax ain't included. So the 99-cent slice is actually $1.08. (Apparently you can still get the heart-shape pizza at this location.)</p> <p><img alt="20100311-papa-johns-99-cent-slice-hole-structure.jpg" src="http://slice.seriouseats.com/images/20100311-papa-johns-99-cent-slice-hole-structure.jpg"></p> <p>Slice pies are kept in a small, heated rotating platter cabinet. When I visited, it seemed like a lot of students from nearby <a href="http://www.fitnyc.edu/">FIT</a> were taking advantage of the deal. Which meant turnover was fast and that the slices didn't suffer too much from sitting.</p> <p><img alt="20100311-papa-johns-99-cent-slice-upskirt.jpg" src="http://slice.seriouseats.com/images/20100311-papa-johns-99-cent-slice-upskirt.jpg"></p> <p>And there's what the underside looks like. Cooked on a screen, run through an impinger oven.</p> <p><small>* Only in New York, as far as I know. I've never seen it done anywhere else.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/eD1aRf-gVFjQBw5jhALV27pHAyw/0/da"><img src="http://feedads.g.doubleclick.net/~a/eD1aRf-gVFjQBw5jhALV27pHAyw/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/eD1aRf-gVFjQBw5jhALV27pHAyw/1/da"><img src="http://feedads.g.doubleclick.net/~a/eD1aRf-gVFjQBw5jhALV27pHAyw/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=LrcrnbQ0_jE:HSDmyjAB1Ns:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=LrcrnbQ0_jE:HSDmyjAB1Ns:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=LrcrnbQ0_jE:HSDmyjAB1Ns:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/LrcrnbQ0_jE"> 2010-03-11T18:30:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/mHMT5CsV8nQ/easy-small-nemesis-chocolate-cake-recipe.html From Recipes 20100311easysmallnemesis.jpg [Photographs: Caroline Russock] Rose Gray, the late chef of London's River Café, had a thing for flourless chocolate cakes. The River Café's signature dessert was called the Chocolate Nemesis, a concoction of chocolate, butter, and eggs that was more of a sliceable truffle than an actual cake. In Italian Easy there are no fewer than five recipes for variations on this incredibly rich and chocolaty dessert. While I've never really thought of desserts as the enemy, I was curious to see if this cake lived up to its menacing name. The Easy Small Nemesis Chocolate Cake is simple to put together and the limited list of ingredients makes it a good option for a last minute dessert, assuming that you have the chocolate on hand. The batter is melted chocolate and butter with a little simple syrup mixed into beaten eggs and sugar. The batter is poured into a buttered and lined caked pan and baked in a bain-marie, or water bath, for an hour, just until the center is no longer liquid. Removing the cake from the pan is when its name really began to hit home. I had buttered the pan and lined the bottom with parchment as per the recipe, but the cake was pretty stubborn. I finally got the cake out of the pan in one slightly misshapen piece, but was left with all kinds of chocolate crumbs that I proceed to devour in a sort of chocolate-induced mania. Is this cake really the enemy? After eating more than my fair share with my bare hands and completely disregarding the fact that I was not even really hungry, the answer may very well be yes—a worthy and delicious enemy. Win Italian Easy As always with our Cook the Book feature, we have five (5) copies of Italian Easy to give away this week. Enter to win here » Easy Small Nemesis Chocolate Cake - serves 10 to 12 - Adapted from Italian Easy by Rose Gray and Ruth Rogers. Ingredients 12 ounces 70%b chocolate 2 sticks unsalted butter 5 eggs 1 cup superfine sugar Procedure 1. Heat the oven to 300%deg;F 2. Using extra butter, grease a 10-inch round cake pan and line with baking parchment. 3. Break the chocolate into pieces and melt with butter in a bowl over simmering water. Beat the eggs and 5 tablespoons of the sugar in an electric mixer until the volume quadruples. 4. Heat the remaining sugar with 7 tablespoons of water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly. 5. Add the chocolate to the eggs and beat slowly until the mixture is combined. Pour into the pan. 6. Put a folded dish towel in the bottom of a roasting pan. Put in the cake and add enough hot water to come three-quarters of the way up the side of the cake pan. 7. Bake in the oven for 1 hour until set. Leave the cake to cool in the water before unmolding. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Caroline Russock) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/mHMT5CsV8nQ/easy-small-nemesis-chocolate-cake-recipe.html Thu, 11 Mar 2010 18:00:00 -0000 <p><a href="http://www.seriouseats.com/recipes/">From Recipes</a></p> <p><img alt="20100311easysmallnemesis.jpg" src="http://www.seriouseats.com/recipes/images/20100311easysmallnemesis.jpg"></p> <p class="caption">[Photographs: Caroline Russock]</p> <p><a href="http://www.rivercafe.co.uk/rc_page.php?pg_id=55">Rose Gray</a>, the late chef of London's <a href="http://www.rivercafe.co.uk/">River Café</a>, had a thing for flourless chocolate cakes. The River Café's signature dessert was called the <strong>Chocolate Nemesis,</strong> a concoction of chocolate, butter, and eggs that was more of a sliceable truffle than an actual cake. In <em><a href="http://www.amazon.com/Italian-Easy-Recipes-London-River/dp/140005348X/serieats-20">Italian Easy</a></em> there are no fewer than five recipes for variations on this incredibly rich and chocolaty dessert.</p> <p>While I've never really thought of desserts as the enemy, I was curious to see if this cake lived up to its menacing name. The <strong>Easy Small Nemesis Chocolate Cake</strong> is simple to put together and the limited list of ingredients makes it a good option for a last minute dessert, assuming that you have the chocolate on hand. The batter is melted chocolate and butter with a little simple syrup mixed into beaten eggs and sugar. The batter is poured into a buttered and lined caked pan and baked in a <a href="http://en.wikipedia.org/wiki/Bain-marie">bain-marie</a>, or water bath, for an hour, just until the center is no longer liquid.</p> <p>Removing the cake from the pan is when its name really began to hit home. I had buttered the pan and lined the bottom with parchment as per the recipe, but the cake was pretty stubborn. I finally got the cake out of the pan in one slightly misshapen piece, but was left with all kinds of chocolate crumbs that I proceed to devour in a sort of chocolate-induced mania. Is this cake really the enemy? After eating more than my fair share with my bare hands and completely disregarding the fact that I was not even really hungry, the answer may very well be yes—a worthy and delicious enemy.</p> <h4>Win <em>Italian Easy</em></h4> <p>As always with our Cook the Book feature, we have five (5) copies of <em>Italian Easy</em> to give away this week. <strong><a href="http://www.seriouseats.com/2010/03/cook-the-book-italian-easy.html">Enter to win here »</a></strong></p> <h4>Easy Small Nemesis Chocolate Cake</h4> <p><em>- serves 10 to 12 -</em></p> <p><small>Adapted from <em><a href="http://www.amazon.com/Italian-Easy-Recipes-London-River/dp/140005348X/serieats-20">Italian Easy</a></em> by <a href="http://www.rivercafe.co.uk/rc_page.php?pg_id=55">Rose Gray and Ruth Rogers</a>.</small></p> <h5>Ingredients</h5> <p>12 ounces 70%b chocolate<br /> 2 sticks unsalted butter<br /> 5 eggs<br /> 1 cup superfine sugar</p> <h5>Procedure</h5> <p><strong>1.</strong> Heat the oven to 300%deg;F</p> <p><strong>2.</strong> Using extra butter, grease a 10-inch round cake pan and line with baking parchment.</p> <p><strong>3.</strong> Break the chocolate into pieces and melt with butter in a bowl over simmering water. Beat the eggs and 5 tablespoons of the sugar in an electric mixer until the volume quadruples.</p> <p><strong>4.</strong> Heat the remaining sugar with 7 tablespoons of water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.</p> <p><strong>5.</strong> Add the chocolate to the eggs and beat slowly until the mixture is combined. Pour into the pan.</p> <p><strong>6.</strong> Put a folded dish towel in the bottom of a roasting pan. Put in the cake and add enough hot water to come three-quarters of the way up the side of the cake pan.</p> <p><strong>7.</strong> Bake in the oven for 1 hour until set. Leave the cake to cool in the water before unmolding.</p> <p><a href="http://feedads.g.doubleclick.net/~a/51gC1n3LFMTEN7DdsS8KT76e41U/0/da"><img src="http://feedads.g.doubleclick.net/~a/51gC1n3LFMTEN7DdsS8KT76e41U/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/51gC1n3LFMTEN7DdsS8KT76e41U/1/da"><img src="http://feedads.g.doubleclick.net/~a/51gC1n3LFMTEN7DdsS8KT76e41U/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=mHMT5CsV8nQ:nfF1UXKD6ww:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=mHMT5CsV8nQ:nfF1UXKD6ww:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=mHMT5CsV8nQ:nfF1UXKD6ww:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/mHMT5CsV8nQ"> 2010-03-11T18:00:00Z http://www.slashfood.com/2010/03/11/the-feast-day-fare-of-yumsugar/ Filed under: On the Blogs Photo: Courtesy of YumSugar 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: * A handy corned beef for the St. Patrick's Day Parade. * Shake up no-meat Lenten Fridays with this seafood casserole. * We'd take a break with this best-selling East-meets-West Kit Kat. * A Guinness milkshake is a greater brogue-inducer than green beer. * Do you enjoy "monkey eyes" -- a.k.a. capers? * Pastrami and corned beef are Irish twins. * End your St. Paddy's Day festivities with grasshopper pie. Permalink | Email this | Comments nobody@example.com (Jose Ralat Maldonado) corned beef Guinness Kit Kat lent lenten season seafood St. Patricks Day http://www.slashfood.com/2010/03/11/the-feast-day-fare-of-yumsugar/ Thu, 11 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 alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/corned-beef-and-fontina-che.jpg"> <span>Photo: <a href="http://www.yumsugar.com/Corned-Beef-Fontina-Grilled-Cheese-Recipe-7686482" target="_blank">Courtesy of YumSugar</a></span></p> </div> Each Thursday, we round up a selection of scrumptious links from our friends over at <a href="http://www.yumsugar.com" target="_blank">YumSugar</a>. Here's what they've got cooking this week:<br /> <br /> <ul> <li>A handy <a href="http://www.yumsugar.com/Corned-Beef-Fontina-Grilled-Cheese-Recipe-7686482" target="_blank">corned beef</a> for the St. Patrick's Day Parade.</li> <li>Shake up no-meat Lenten Fridays with this <a href="http://www.yumsugar.com/Easy-Seafood-Gratin-Recipe-7675251" target="_blank">seafood casserole</a>.</li> <li>We'd take a break with this best-selling East-meets-West <a href="http://www.yumsugar.com/Soy-Sauce-Kit-Kats-Number-One-Seller-Japan-7675371" target="_blank">Kit Kat</a>.</li> <li>A <a href="http://www.yumsugar.com/Two-Ingredient-Recipe-St-Patricks-Day-Guinness-Milkshake-7673264" target="_blank">Guinness milkshake</a> is a greater brogue-inducer than green beer.</li> <li>Do you enjoy "monkey eyes" -- a.k.a. <a href="http://www.yumsugar.com/Capers-Love-Them-Hate-Them-7635366" target="_blank">capers</a>?</li> <li>Pastrami and corned beef are <a href="http://www.yumsugar.com/Difference-Between-Corned-Beef-Pastrami-7624136" target="_blank">Irish twins</a>.</li> <li>End your St. Paddy's Day festivities with <a href="http://www.yumsugar.com/Easy-Expert-Recipes-Grasshopper-Pie-7687337" target="_blank">grasshopper pie</a>.</li> </ul> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/the-feast-day-fare-of-yumsugar/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19390665/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/the-feast-day-fare-of-yumsugar/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T13:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QLB0xrfeang/video-how-a-korean-great-grandmother-makes-kimchi.html 20100311-kimchivideo.jpg "Since I have a big family, I've made kimchi so many times. I must have made it more than 10,000 times," says Yu Um Chon in the beginning of this video from Cool Hunting. She demonstrates how to make cabbage kimchi by mixing together radish, hot pepper, salted shrimp, garlic, ginger, scallions, fish sauce, and sugar, and layering the mix with cabbage leaves (she adds artificial sweetener to cut down on sliminess). Watch the video after the jump. How Yu Um Chon Makes Kimchi Read the recipe at Cool Hunting. Related Video: How to Make Kimchi on 'Nyam Nyam' Kimchi Donuts from Dunkin' Donuts in Korea The Paupered Chef Makes Kimchi In Videos: Korean Kimchi Commercial [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QLB0xrfeang/video-how-a-korean-great-grandmother-makes-kimchi.html Thu, 11 Mar 2010 17:15:00 -0000 <p><a href="http://www.seriouseats.com/2010/03/video-how-a-korean-great-grandmother-makes-kimchi.html"><img alt="20100311-kimchivideo.jpg" src="http://www.seriouseats.com/images/20100311-kimchivideo.jpg"></a></p> <p>"Since I have a big family, I've made kimchi so many times. I must have made it more than 10,000 times," says Yu Um Chon in the beginning of this video from <em><a href="http://www.coolhunting.com/food-drink/cool-hunting-vi-51.php">Cool Hunting</a>.</em> She demonstrates how to make <strong>cabbage kimchi</strong> by mixing together radish, hot pepper, salted shrimp, garlic, ginger, scallions, fish sauce, and sugar, and layering the mix with cabbage leaves (she adds artificial sweetener to cut down on sliminess). <span class="hideme">Watch the video after the jump.</span></p> <h4>How Yu Um Chon Makes Kimchi</h4> <div class="videoEmbed"><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/RuKVU3WfbOE&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="295" /></object></div> <p>Read the recipe at <em><a href="http://www.coolhunting.com/food-drink/cool-hunting-vi-51.php">Cool Hunting</a>.</em></p> <h4>Related</h4> <p><a href="http://www.seriouseats.com/2009/11/video-how-to-make-kimchi-on-nyam-nyam.html">Video: How to Make Kimchi on 'Nyam Nyam'</a><br /> <a href="http://www.seriouseats.com/2009/10/kimchi-donuts-from-dunkin-donuts-in-south-korea.html">Kimchi Donuts from Dunkin' Donuts in Korea</a><br /> <a href="http://www.seriouseats.com/2009/10/the-paupered-chef-makes-kimchi.html">The Paupered Chef Makes Kimchi</a><br /> <a href="http://www.seriouseats.com/2008/02/in-videos-korean-kimchi-commercial.html">In Videos: Korean Kimchi Commercial</a></p> <p><a href="http://feedads.g.doubleclick.net/~a/rcX9Kx4RlYvTvHsIw0lWfknfwwc/0/da"><img src="http://feedads.g.doubleclick.net/~a/rcX9Kx4RlYvTvHsIw0lWfknfwwc/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/rcX9Kx4RlYvTvHsIw0lWfknfwwc/1/da"><img src="http://feedads.g.doubleclick.net/~a/rcX9Kx4RlYvTvHsIw0lWfknfwwc/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=QLB0xrfeang:4XzdwuyBqqI:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=QLB0xrfeang:4XzdwuyBqqI:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=QLB0xrfeang:4XzdwuyBqqI:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/QLB0xrfeang"> 2010-03-11T17:15:00Z http://www.slashfood.com/2010/03/11/how-to-make-food-green/ Filed under: Holidays, How To Wheatgrass. Photo: oklo, Flickr St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there. To make green mashed potatoes (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked. Green bread crumbs for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove. Continue reading Eat Your Green Permalink | Email this | Comments nobody@example.com (Ann Hodgman) green food how to make food green st. patricks day http://www.slashfood.com/2010/03/11/how-to-make-food-green/ Thu, 11 Mar 2010 12:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/holidays/" rel="tag">Holidays</a>, <a href="http://www.slashfood.com/category/how-to/" rel="tag">How To</a></p> <div class="photo-wide"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/wheat-grass.jpg"><span><em>Wheatgrass.</em> Photo: <a href="http://www.flickr.com/photos/oklo/1463130469/">oklo, Flickr</a></span></p> </div> St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there.<br /> <br /> To make <strong>green mashed potatoes</strong> (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked.<br /> <br /> <strong>Green bread crumbs</strong> for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove. <p><a href="http://www.slashfood.com/2010/03/11/how-to-make-food-green/" rel="bookmark">Continue reading <em>Eat Your Green</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/how-to-make-food-green/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19380340/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/how-to-make-food-green/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T12:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/SIaUI8NanPY/lol-lotor-lord-of-the-onion-rings-dave-macdowell-burger-king-gollum-parody.html From A Hamburger Today 20100311-lord-of-the-onion-rings-large.jpg Lord of the Onion Rings by artist Dave MacDowell. 2010. Acrylic on canvas, 24-by-36 inches. Available at Flatcolor Gallery. Hmmmm, yes, we wants it. Come to Sméagol. Must have THE PRECIOUS.... If only we had $900 lying around. [via Laughing Squid] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/SIaUI8NanPY/lol-lotor-lord-of-the-onion-rings-dave-macdowell-burger-king-gollum-parody.html Thu, 11 Mar 2010 16:45:00 -0000 <p><a href="http://aht.seriouseats.com/">From A Hamburger Today</a></p> <p><img alt="20100311-lord-of-the-onion-rings-large.jpg" src="http://aht.seriouseats.com/images/20100311-lord-of-the-onion-rings-large.jpg"></p> <p><strong><em>Lord of the Onion Rings</em></strong> by artist <strong><a href="http://www.macdowellstudio.com/">Dave MacDowell</a>.</strong> 2010. Acrylic on canvas, 24-by-36 inches. Available at <a href="http://www.flatcolor.com/gallery/davemacdowellpreview.html">Flatcolor Gallery</a>.</p> <p><em>Hmmmm, yes, we wants it. Come to Sméagol. Must have THE PRECIOUS....</em> If only we had $900 lying around. [via <a href="http://laughingsquid.com/lord-of-the-onion-rings/">Laughing Squid</a>]</p> <p><a href="http://feedads.g.doubleclick.net/~a/fT2LDcTY3WqpqkzkAAwc1B_GfpM/0/da"><img src="http://feedads.g.doubleclick.net/~a/fT2LDcTY3WqpqkzkAAwc1B_GfpM/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/fT2LDcTY3WqpqkzkAAwc1B_GfpM/1/da"><img src="http://feedads.g.doubleclick.net/~a/fT2LDcTY3WqpqkzkAAwc1B_GfpM/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=SIaUI8NanPY:2Qniod11IlY:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=SIaUI8NanPY:2Qniod11IlY:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=SIaUI8NanPY:2Qniod11IlY:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/SIaUI8NanPY"> 2010-03-11T16:45:00Z http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/uAr46WLIp0U/video-michael-ruhlmans-updated-ratio-iphone-app.html We mentioned Michael Ruhlman's Ratio iPhone app back in December, but it looks like Ruhlman just released an updated version, available in the iTunes Store for $4.99 (he says they're working on a Droid version). The application includes 32 critical ratios and will calculate the amount of each ingredient you need based on what you already have or want to make. It also includes basic recipes and variations and allows you to save your own recipes and notes. Ruhlman demonstrates the application in the video above. Related: Michael Ruhlman's New Book: 'Ratio' [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/uAr46WLIp0U/video-michael-ruhlmans-updated-ratio-iphone-app.html Thu, 11 Mar 2010 16:15:00 -0000 <div class="videoEmbed"><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/sKlFEB2z1Lk&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="295" /></object></div> <p>We mentioned Michael Ruhlman's <em>Ratio</em> iPhone app <a href="http://www.seriouseats.com/2009/12/michael-ruhlmans-ratio-iphone-app-now-available-in-itunes-app-store.html">back in December</a>, but it looks like Ruhlman just released an <a href="http://blog.ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html">updated version</a>, available in the <a href="http://itunes.apple.com/us/app/ratio/id345119718?mt=8">iTunes Store</a> for $4.99 (he says they're working on a Droid version). The application includes 32 critical ratios and will calculate the amount of each ingredient you need based on what you already have or want to make. It also includes basic recipes and variations and allows you to save your own recipes and notes. Ruhlman demonstrates the application in the video above.</p> <p><strong>Related:</strong> <a href="http://www.seriouseats.com/2009/12/michael-ruhlmans-ratio-iphone-app-now-available-in-itunes-app-store.html">Michael Ruhlman's New Book: 'Ratio'</a></p> <p><a href="http://feedads.g.doubleclick.net/~a/lxRutssRiY2jv3QVjB4fyfXMNVc/0/da"><img src="http://feedads.g.doubleclick.net/~a/lxRutssRiY2jv3QVjB4fyfXMNVc/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/lxRutssRiY2jv3QVjB4fyfXMNVc/1/da"><img src="http://feedads.g.doubleclick.net/~a/lxRutssRiY2jv3QVjB4fyfXMNVc/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=uAr46WLIp0U:vz8fiKE4kEA:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=uAr46WLIp0U:vz8fiKE4kEA:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=uAr46WLIp0U:vz8fiKE4kEA:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/uAr46WLIp0U"> 2010-03-11T16:15:00Z http://www.slashfood.com/2010/03/11/museum-takes-on-slavery-in-tomato-industry/ Filed under: News tomato fieldsTomato fields. Photo: Getty Images A labor advocacy group has transformed a cargo truck, similar to the vehicle in which two Florida tomato growers kept their enslaved work crews captive, into a mobile museum. "We're touring the state to educate people about the persistence of slavery in the agriculture industry here in Florida," explains Marc Rodrigues, a member of the Coalition of Immokalee Workers. The 24-foot truck houses exhibits chronicling the history of slavery, from the government-sanctioned system that thrived after European colonization to 20th-century sharecropping. The chronology offers little respite for abolitionists: The timeline ends with the seven confirmed forced labor cases the Department of Justice has documented over the past decade. "For a lot of people, it's been a really eye-opening experience," Rodrigues says. "I've seen people come out of the museum with tears in their eyes." Continue reading Museum Takes on Slavery in Tomato Industry Permalink | Email this | Comments nobody@example.com (Hanna Raskin) slave labor slavery tomato fields tomato growers tomato industry http://www.slashfood.com/2010/03/11/museum-takes-on-slavery-in-tomato-industry/ Thu, 11 Mar 2010 11:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/news/" rel="tag">News</a></p> <div class="photo-wide"> <p class="cap"><img alt="tomato fields" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/tomato-fields.jpg"><span>Tomato fields. Photo: Getty Images</span></p> </div> A labor advocacy group has transformed a cargo truck, similar to the vehicle in which two Florida tomato growers kept their enslaved work crews captive, into a <a href="http://www.ciw-online.org/museum_news_page.html" target="_blank">mobile museum</a>.<br /> <br /> "We're touring the state to educate people about the <a href="http://www.palmbeachpost.com/moderndayslavery/content/moderndayslavery/" target="_blank">persistence of slavery</a> in the agriculture industry here in Florida," explains Marc Rodrigues, a member of the <a href="http://www.ciw-online.org/" target="_blank">Coalition of Immokalee Workers</a>.<br /> <br /> The 24-foot truck houses exhibits chronicling the history of slavery, from the government-sanctioned system that thrived after European colonization to 20th-century sharecropping. The chronology offers little respite for abolitionists: The timeline ends with the <a href="http://www.ciw-online.org/slavery.html" target="_blank">seven confirmed forced labor cases</a> the <a href="http://www.justice.gov/" target="_blank">Department of Justice</a> has documented over the past decade.<br /> <br /> "For a lot of people, it's been a really eye-opening experience," Rodrigues says. "I've seen people come out of the museum with tears in their eyes."<br /> <p><a href="http://www.slashfood.com/2010/03/11/museum-takes-on-slavery-in-tomato-industry/" rel="bookmark">Continue reading <em>Museum Takes on Slavery in Tomato Industry</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/11/museum-takes-on-slavery-in-tomato-industry/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19390235/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/museum-takes-on-slavery-in-tomato-industry/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T11:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/9D2ej2gh03s/serious-beer-st-patricks-day-craft-breweries-in-ireland.html 20100311-weaversgold.jpg Clanconnel Brewing's Weaver's Gold. [Photograph: Investni] When you think of Irish beer, you probably picture a perfect pint of Guinness or a refreshing glass of Harp. But what else is brewing in Ireland? We looked into the craft brewing scene on the Emerald Isle, and were pleased to discover that a few entrepreneurial folks are trying to provide the public with alternatives to mass-produced beers. Standing Up to the Giants It's not easy to be a craft brewer in Ireland. "Pubs are tied to the big two," says Mark Pearson of Clanconnel Brewing Company, and the marketing budgets of Anheuser-Busch Inbev (which owns Budweiser, Beck's, Stella, Hoegaarden, Leffe, Boddingtons, Bass, and Murphy's, to name a few) and Diageo (which owns Guinness, Harp, Smithwick's, Kilkenny, and Red Stripe, among others) are hefty. To make matters worse, the giants are quick to buy up small breweries in order to keep competition down. And beer drinkers have gotten used to limited variety: Plenty of Irish folks are so accustomed to their Guinness that it can be tricky to convince them to try a new beer. "Because craft beers are quite new in Ireland," says Aidan Murphy of Galway Hooker, "people sometimes need a little bit of coaxing and cajoling to persuade them to think outside of their normal consumption patterns." But artisan brewers are popping up all over the island, and there's reason to believe that an Irish craft brewing renaissance is upon us. Stephanie Moe, the manager for the Grocery and Beverage sector of the small business department of Bord Bia (the Irish Food Board), says that despite the recession, the microbrewing industry does seem to be growing. Though there aren't that many craft brewers (Moe estimates there are about ten currently established on the island), Moe believes consumers are excited about trying "local artisan brews with real flavor." In the past few years, there have been a number of craft beer festivals with great turnouts, and in Dublin, some pubs have been hosting meetup events for homebrewers. Following in the footsteps of the UK's Campaign for Real Ale, consumers have formed Beoir, an organization for beer drinkers who seek to improve the quality of beer available in Ireland. Luring the Locals and Customers Abroad Several breweries we spoke to cited travel as a primary inspiration for consumers to seek out local brews: people are exposed to other styles of beer (and to the idea of drinking locally-produced craft beers) while abroad. Because of their travel experiences, young people in particular seem to be excited about trying out the wares of new breweries. In addition, the local food movement and tourists seeking out local products seem to be bolstering Irish craft brewers. 20100311strangfordbarley.jpg Barley fields in the Mourne Mountains. [Photograph: Ian Macnnus for Strangford Lough Brewing] Claire Dalton of Dungarvan Brewing Company also notes that "people are very receptive and open to us based on the feeling of local pride—there is a strong history of brewing in the area and many people's parents or grandparents may have worked for one of the breweries in Dungarvan. People are excited that we are reviving this tradition." Mark Pearson of Clanconnel echoed this sentiment: Over a hundred years ago there were hundreds of small microbreweries all over Ireland which all disappeared due to being bought out, etc...this is a tradition, a craft that's been lost, been extinguished, but which is now being reinvented. Dalton assumed that Dungarvan would start out by supplying bars and liquor stores in the big cities, but local demand in their small town has been huge. "We are amazed at the momentum we have gathered already...We are also thrilled at the support we have received so far from pub owners and restaurateurs," she writes. Ireland's not a huge country—the island's population is around 6 million, but in the US there are at least six times that many people who identify as Irish-Americans. Looking to diversify their audience without losing freshness, Strangford Lough Brewing Company aims to get Irish beer to Americans by an alternative method. In Ireland, they brew a wort based on traditional recipes and using local ingredients, then ship the concentrate to breweries in the US to be diluted, hopped, and fermented into beer for US distribution. Taste Test You're not going to see a ton of Irish microbrews in the States, but we got our hands on a few of them for tasting purposes. Probably the most readily available independently-brewed Irish beers are those from Carlow Brewing Company, sold under the O'Hara label. Their Irish Red is malty with a hint of butterscotch and cherry candy. This style isn't our favorite—it's a little medicinal, but we certainly prefer O'Hara's version over Murphy's. We loved O'Hara's Irish stout, though—it's smooth and chocolaty, more robust than Guinness, with a rich coffee flavor. If you're a fan of full-flavored American stouts, definitely give this one a try. Strangford Lough's Legbiter Ale has a rich malty flavor, with notes of molasses and caramel, along with a hint of smokiness (do we taste bacon?) The finish is clean and crisp—despite its sweetness, this is a sessionable beer. We liked the drier St. Patrick's Best as well, though some found the finish a little bitter. These aren't hefty beers, at 4.8% ABV and 4.2% ABV—but all the better for a long St. Patrick's Day. Our favorite of the bunch, though, was Clanconnel's Weaver's Gold, with its hint of orange, peach and lemon peel. This is a rich, refreshing ale with a lovely crispness which could appeal to Harp drinkers. It's so refreshing, we're naming it the perfect St. Patrick's Day pint (or three.) Want to read more about the Irish beer scene? Check out Clare Goggin's recent piece here. Disclosure: All beers except the O'Hara's were review samples. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Maggie Hoffman) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/9D2ej2gh03s/serious-beer-st-patricks-day-craft-breweries-in-ireland.html Thu, 11 Mar 2010 15:30:00 -0000 <p><img alt="20100311-weaversgold.jpg" src="http://www.seriouseats.com/images/20100311-weaversgold.jpg"></p> <p class="caption">Clanconnel Brewing's Weaver's Gold. [<a href="http://www.investni.com/" class="istock">Photograph: Investni</a>]</p> <p>When you think of Irish beer, you probably picture a perfect pint of Guinness or a refreshing glass of Harp. But what else is brewing in Ireland? We looked into the craft brewing scene on the Emerald Isle, and were pleased to discover that a few entrepreneurial folks are trying to provide the public with alternatives to mass-produced beers.</p> <h4>Standing Up to the Giants</h4> <p>It's not easy to be a craft brewer in Ireland. "Pubs are tied to the big two," says Mark Pearson of <a href="http://clanconnelbrewing.com/">Clanconnel Brewing Company</a>, and the marketing budgets of <a href="http://www.ab-inbev.com/">Anheuser-Busch Inbev</a> (which owns Budweiser, Beck's, Stella, Hoegaarden, Leffe, Boddingtons, Bass, and Murphy's, to name a few) and <a href="http://www.diageo.com">Diageo</a> (which owns Guinness, Harp, Smithwick's, Kilkenny, and Red Stripe, among others) are hefty. To make matters worse, the giants are quick to buy up small breweries in order to keep competition down. And beer drinkers have gotten used to limited variety: Plenty of Irish folks are so accustomed to their Guinness that <strong>it can be tricky to convince them to try a new beer.</strong></p> <p>"Because craft beers are quite new in Ireland," says Aidan Murphy of <a href="http://www.galwayhooker.ie/flash/site/home/">Galway Hooker</a>, "people sometimes need a little bit of coaxing and cajoling to persuade them to think outside of their normal consumption patterns." But artisan brewers are popping up all over the island, and <span class="pullquote">there's reason to believe that an Irish craft brewing renaissance is upon us</span>.</p> <p><strong>Stephanie Moe,</strong> the manager for the Grocery and Beverage sector of the small business department of <a href="http://www.bordbia.ie/Pages/Default.aspx">Bord Bia</a> (the Irish Food Board), says that despite the recession, <strong>the microbrewing industry does seem to be growing.</strong> Though there aren't that many craft brewers (Moe estimates there are about ten currently established on the island), Moe believes consumers are excited about trying "local artisan brews with real flavor."</p> <p>In the past few years, there have been a number of craft beer festivals with great turnouts, and in Dublin, some pubs have been hosting meetup events for homebrewers. Following in the footsteps of the UK's <a href="http://www.camra.org.uk/">Campaign for Real Ale</a>, consumers have formed <a href="http://www.irishcraftbrewer.com/index.php?option=com_content&amp;task=view&amp;id=150&amp;Itemid=1">Beoir</a>, an organization for beer drinkers who seek to improve the quality of beer available in Ireland.</p> <h4>Luring the Locals and Customers Abroad</h4> <p>Several breweries we spoke to cited <strong>travel</strong> as a primary inspiration for consumers to seek out local brews: people are exposed to other styles of beer (and to the idea of drinking locally-produced craft beers) while abroad. Because of their travel experiences, young people in particular seem to be excited about trying out the wares of new breweries. In addition, the local food movement and tourists seeking out local products seem to be bolstering Irish craft brewers.</p> <p><img alt="20100311strangfordbarley.jpg" src="http://www.seriouseats.com/images/20100311strangfordbarley.jpg"><br /></p> <p class="caption">Barley fields in the Mourne Mountains. [<a href="http://www.slbc.ie/" class="istock">Photograph: Ian Macnnus for Strangford Lough Brewing</a>]</p> <p>Claire Dalton of <a href="http://www.dungarvanbrewingcompany.com/">Dungarvan Brewing Company</a> also notes that "people are very receptive and open to us based on the feeling of local pride—there is a strong history of brewing in the area and many people's parents or grandparents may have worked for one of the breweries in Dungarvan. People are excited that we are reviving this tradition." Mark Pearson of <a href="http://clanconnelbrewing.com/">Clanconnel</a> echoed this sentiment:</p> <blockquote> <p>Over a hundred years ago there were hundreds of small microbreweries all over Ireland which all disappeared due to being bought out, etc...this is a tradition, a craft that's been lost, been extinguished, but which is now being reinvented.</p> </blockquote> <p>Dalton assumed that Dungarvan would start out by supplying bars and liquor stores in the big cities, but local demand in their small town has been huge. "We are amazed at the momentum we have gathered already...We are also thrilled at the support we have received so far from pub owners and restaurateurs," she writes.</p> <p>Ireland's not a huge country—the island's population is around 6 million, but in the US there are at least six times that many people who identify as Irish-Americans. Looking to diversify their audience without losing freshness, <a href="http://www.slbc.ie/">Strangford Lough Brewing Company</a> aims to get Irish beer to Americans by an alternative method. In Ireland, they brew a wort based on traditional recipes and using local ingredients, then <strong>ship the concentrate to breweries in the US to be diluted, hopped, and fermented into beer for US distribution.</strong></p> <h4>Taste Test</h4> <p>You're not going to see a ton of Irish microbrews in the States, but we got our hands on a few of them for tasting purposes. Probably the most readily available independently-brewed Irish beers are those from <a href="http://www.carlowbrewing.com/">Carlow Brewing Company</a>, sold under the <strong>O'Hara</strong> label. Their <strong>Irish Red</strong> is malty with a hint of butterscotch and cherry candy. This style isn't our favorite—it's a little medicinal, but we certainly prefer O'Hara's version over <a href="http://www.murphys.com/">Murphy's</a>. We loved <strong>O'Hara's Irish stout</strong>, though—it's smooth and chocolaty, more robust than Guinness, with a rich coffee flavor. If you're a fan of full-flavored American stouts, definitely give this one a try.</p> <p><a href="http://www.slbc.ie/">Strangford Lough's</a> <strong>Legbiter Ale</strong> has a rich malty flavor, with notes of molasses and caramel, along with a hint of smokiness (do we taste bacon?) The finish is clean and crisp—despite its sweetness, this is a sessionable beer. We liked the drier <strong>St. Patrick's Best</strong> as well, though some found the finish a little bitter. These aren't hefty beers, at 4.8% ABV and 4.2% ABV—but all the better for a long St. Patrick's Day.</p> <p>Our favorite of the bunch, though, was <a href="http://clanconnelbrewing.com/">Clanconnel's</a> <strong>Weaver's Gold</strong>, with its hint of orange, peach and lemon peel. This is a rich, refreshing ale with a lovely crispness which could appeal to Harp drinkers. It's so refreshing, we're naming it the perfect St. Patrick's Day pint (or three.)</p> <p><small>Want to read more about the Irish beer scene? Check out Clare Goggin's recent piece <a href="http://beergoggins.com/?p=4">here</a>.</small></p> <p><small>Disclosure: All beers except the O'Hara's were review samples.</small></p> <p><a href="http://feedads.g.doubleclick.net/~a/v8yCXS3fl5mWCLRKBbze8RqDWwU/0/da"><img src="http://feedads.g.doubleclick.net/~a/v8yCXS3fl5mWCLRKBbze8RqDWwU/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/v8yCXS3fl5mWCLRKBbze8RqDWwU/1/da"><img src="http://feedads.g.doubleclick.net/~a/v8yCXS3fl5mWCLRKBbze8RqDWwU/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=9D2ej2gh03s:yHlJwdb41VA:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=9D2ej2gh03s:yHlJwdb41VA:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=9D2ej2gh03s:yHlJwdb41VA:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/9D2ej2gh03s"> 2010-03-11T15:30:00Z http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/ Filed under: Feast Your Eyes Photo: Another Pint Please..., Flickr Looking for the grape leaves here? By the time this grilled salmon is served, the leaves have done their job and gone. Blogger anotherpintplease uses grape leaves -- which he soaks in water for 20 minutes -- to wrap the fish as it goes on the grill (you can see some of these little bundles in the photo's background). They help maintain the salmon's moisture and flavor when it meets the flames. Once the fish is cooked, unwrap the package, toss the charred leaves, crack a Belgian beer and eat. The recipe, which calls for a stuffing of walnuts, garlic, dill and cilantro, with lemon juice, is adapted from Stephen Raichlen's good-humored and always instructive The Barbecue Bible. And if you actually want to eat your grape leaves, try this traditional Greek recipe for stuffing them. 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) grape leaves grilling salmon the barbecue bible http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/ Thu, 11 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-stuffed-salmon.jpg"><span>Photo: <a href="http://www.flickr.com/photos/anotherpintplease/4373906561/in/pool-slashfood" target="_blank">Another Pint Please..., Flickr</a></span></p> </div> Looking for the grape leaves here? By the time this grilled salmon is served, the leaves have done their job and gone. Blogger <a href="http://www.anotherpintplease.com/" target="_blank">anotherpintplease</a> uses grape leaves -- which he soaks in water for 20 minutes -- to wrap the fish as it goes on the grill (you can see some of these little bundles in the photo's background). They help maintain the salmon's moisture and flavor when it meets the flames. Once the fish is cooked, unwrap the package, toss the charred leaves, crack a Belgian beer and eat.<br /> <br /> The <a href="http://www.anotherpintplease.com/2010/02/what-on-grill-161.html" target="_blank">recipe,</a> which calls for a stuffing of walnuts, garlic, dill and cilantro, with lemon juice, is adapted from Stephen Raichlen's good-humored and always instructive <a href="http://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0761149430/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1268070305&amp;sr=1-1" target="_blank"><em>The Barbecue Bible</em></a>. And if you actually want to eat your grape leaves, try this traditional Greek <a href="http://recipe.aol.com/recipe/stuffed-grape-leaves-dolmades/81354">recipe</a> for stuffing them.<br /> <br /> <i>Become a member of the <a href="http://www.flickr.com/groups/slashfood/" target="_blank">Slashfood Flickr pool</a> to get a shot of having your photos featured in Feast Your Eyes</i>. <p></p> <p><a href="http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19378655/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/11/stuffed-salmon-with-grape-leaves-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-11T10:00:00-05:00 http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UxC-oocTvAo/vals-burgers-review-hayward-bay-area-ca.html From A Hamburger Today Brad got a few recommendations for Val's Burgers on his last burger review of 900 Grayson. Now he's back with a review of Val's!—The Mgmt. 20100309-vals-intro.jpg [Photographs: Brad Japhe] Val's Burgers 2115 Kelly Street, Hayward CA 94541 (map); 510-889-8257 Cooking Method: Gas-Grilled Short Order: Half-pound bacon cheeseburger topped with grilled onions and relish is a lot to eat. Come hungry and leave happy. Want Fries with That? Steak fries are available but are a little mushy. Go with the thick, crispy onion rings. Prices: Half-pound mama burger with grilled onions, bacon, and Swiss; $7.50 Notes: Get the malted milkshake! In my ongoing quest to find the best hamburger in the Bay, Val's Burgers in Hayward has been a constant recommendation. For years, legions of people have sworn by the huge slabs of beef that this old-school eatery dishes out in third (Baby burger), half (Mama burger), and full-pound (Papa burger) servings—each priced under ten bucks. Big and cheap is a great start, but does this hamburger haven deserve the hype or did I just drive 20 miles for nothing? The first thing you notice when entering Val's is that they don't make places like this anymore. The diner-like interior is accentuated by a hightop counter giving you front row seats to all the action. Behind that counter is a massive gas grill that could easily cook more than two dozen papa burgers simultaneously, if need be. As soon as I take my seat I notice that large jars of condiments are all at my disposal: Hamburger relish, sliced raw onions, yellow mustard, and pickles are all within reach. 20100309-vals-table.jpg I order a medium Mama with grilled onions, crispy bacon, and melted Swiss with a side of large onion rings. I see them take out a half-pound patty of raw, ground beef and marvel as they flop it down over the imposing grill. The cook smashes down on the patty with a heavy spade, forcing the beef into a thinner circle as it grills. He tosses two pieces of bacon directly onto the grill and then throws a thick slice of Swiss on the charring meat while lightly browning the white-bread bun in a specialized toaster. 20100309-vals-innards.jpg Served bare bones, Val's Burger is an ode to simplicity: Everything you want, nothing you don't. A perfectly charred half-pound patty dwarfs the miniscule bun underneath it. A large piece of lettuce hugs the side of the plate almost in jest. My grilled onions and fried rings are served separately on the side. I add them to the burger along with a dollop of relish and a few pickles before cutting this beautiful specimen in half for an autopsy. The cross section reveals the elements of a traditional classic: coarse ground chuck that is almost crumbly, sandwiched between a thin, grease-soaked bun. 20100309-vals-eating.jpg My first taste is met with an overload of flavor. Each component of this masterpiece plays an important part in every bite—the sweetness of the fresh relish and grilled onions, and the crisp smokiness of the bacon contrasting against the chewy heartiness of the ground beef that is moist, yet not overflowing with juiciness. The fullness of the meat is enough so that mustard and ketchup aren't necessary. The grilled onions could have been caramelized a little more to my liking, but the onion rings were a true winner—large and substantially crisp due to a heavily-breaded exterior. I'm sure the beef is neither free range nor organic, nor from a farm of even marginal notoriety, but a meal this enjoyable might make you wonder why you'd pay twice as much at a "gourmet" restaurant for a burger with half the flavor. The simple goodness offered at Val's Hamburgers is an homage to a bygone era of Americana when local eateries served good, quick classics in a welcoming atmosphere. Thanks to the rise of our fast-food nation, those days are now gone. The low-quality, flavorless meals served at fast food joints inevitably gave way to the culinary backlash of gourmet hamburgers, and now countless high-end chefs around the globe offer their own expensive take on what was once a cheap staple. Luxury and fast-food alike have found their market with the hamburger, but in so doing something was lost in the middle. For those that value such a thing, they just don't make 'em like they used to. After a visit to Val's you'll wish more of them did. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Brad Japhe) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UxC-oocTvAo/vals-burgers-review-hayward-bay-area-ca.html Thu, 11 Mar 2010 15:00:00 -0000 <p><a href="http://aht.seriouseats.com/">From A Hamburger Today</a></p> <p><small>Brad got a few recommendations for Val's Burgers on his last burger review of <a href="http://aht.seriouseats.com/archives/2010/02/900-grayson-bacon-cheese-burger-review-berkeley-bay-area-ca.html">900 Grayson</a>. Now he's back with a review of Val's!—<em>The Mgmt.</em></small></p> <p><img alt="20100309-vals-intro.jpg" src="http://aht.seriouseats.com/images/20100309-vals-intro.jpg"></p> <p class="caption">[Photographs: Brad Japhe]</p> <div class="breakoutbox"> <h4>Val's Burgers</h4> <p>2115 Kelly Street, Hayward CA 94541 (<a href="http://maps.google.com/maps?oe=utf-8&amp;client=firefox-a&amp;ie=UTF8&amp;q=Val%27s+Burgers&amp;fb=1&amp;gl=us&amp;hq=Val%27s+Burgers&amp;hnear=California&amp;hl=en&amp;view=map&amp;cid=1891234863195527883&amp;ved=0CFQQpQY&amp;ei=HIeWS7D6Maa2NM-htc8L&amp;z=16&amp;iwloc=A">map</a>); 510-889-8257<br /> <strong>Cooking Method:</strong> Gas-Grilled<br /> <strong>Short Order:</strong> Half-pound bacon cheeseburger topped with grilled onions and relish is a lot to eat. Come hungry and leave happy.<br /> <strong>Want Fries with That?</strong> Steak fries are available but are a little mushy. Go with the thick, crispy onion rings.<br /> <strong>Prices:</strong> Half-pound mama burger with grilled onions, bacon, and Swiss; $7.50<br /> <strong>Notes:</strong> Get the malted milkshake!</p> </div> <p>In my ongoing quest to find the best hamburger in the Bay, <strong>Val's Burgers</strong> in Hayward has been a constant recommendation. For years, legions of people have sworn by the huge slabs of beef that this old-school eatery dishes out in third (Baby burger), half (Mama burger), and full-pound (Papa burger) servings—each priced under ten bucks. Big and cheap is a great start, but does this hamburger haven deserve the hype or did I just drive 20 miles for nothing?</p> <p>The first thing you notice when entering Val's is that they don't make places like this anymore. The diner-like interior is accentuated by a hightop counter giving you front row seats to all the action. Behind that counter is a massive gas grill that could easily cook more than two dozen papa burgers simultaneously, if need be. As soon as I take my seat I notice that large jars of condiments are all at my disposal: Hamburger relish, sliced raw onions, yellow mustard, and pickles are all within reach.</p> <p><img alt="20100309-vals-table.jpg" src="http://aht.seriouseats.com/images/20100309-vals-table.jpg"></p> <p>I order a medium <strong>Mama</strong> with grilled onions, crispy bacon, and melted Swiss with a side of large onion rings. I see them take out a half-pound patty of raw, ground beef and marvel as they flop it down over the imposing grill. The cook smashes down on the patty with a heavy spade, forcing the beef into a thinner circle as it grills. He tosses two pieces of bacon directly onto the grill and then throws a thick slice of Swiss on the charring meat while lightly browning the <strong>white-bread bun</strong> in a specialized toaster.</p> <p><img alt="20100309-vals-innards.jpg" src="http://aht.seriouseats.com/images/20100309-vals-innards.jpg"></p> <p>Served bare bones, Val's Burger is an ode to simplicity: Everything you want, nothing you don't. A perfectly charred half-pound patty dwarfs the miniscule bun underneath it. A large piece of lettuce hugs the side of the plate almost in jest. My grilled onions and fried rings are served separately on the side. I add them to the burger along with a dollop of relish and a few pickles before cutting this beautiful specimen in half for an autopsy. The cross section reveals the elements of a traditional classic: <strong>coarse ground chuck that is almost crumbly, sandwiched between a thin, grease-soaked bun.</strong></p> <p><img alt="20100309-vals-eating.jpg" src="http://aht.seriouseats.com/images/20100309-vals-eating.jpg"></p> <p>My first taste is met with an overload of flavor. Each component of this masterpiece plays an important part in every bite—the sweetness of the fresh relish and grilled onions, and the crisp smokiness of the bacon contrasting against the chewy heartiness of the ground beef that is moist, yet not overflowing with juiciness. The fullness of the meat is enough so that mustard and ketchup aren't necessary. The grilled onions could have been caramelized a little more to my liking, but the <strong>onion rings</strong> were a true winner—large and substantially crisp due to a heavily-breaded exterior. I'm sure the beef is neither free range nor organic, nor from a farm of even marginal notoriety, but a meal this enjoyable might make you wonder why you'd pay twice as much at a "gourmet" restaurant for a burger with half the flavor.</p> <p>The simple goodness offered at Val's Hamburgers is an homage to a bygone era of Americana when local eateries served good, quick classics in a welcoming atmosphere. Thanks to the rise of our fast-food nation, those days are now gone. The low-quality, flavorless meals served at fast food joints inevitably gave way to the culinary backlash of gourmet hamburgers, and now countless high-end chefs around the globe offer their own expensive take on what was once a cheap staple.</p> <p>Luxury and fast-food alike have found their market with the hamburger, but in so doing something was lost in the middle. For those that value such a thing, they just don't make 'em like they used to. After a visit to Val's you'll wish more of them did.</p> <p><a href="http://feedads.g.doubleclick.net/~a/9TfZ-1uhCpJJkXhfpeV0aqtE-iM/0/da"><img src="http://feedads.g.doubleclick.net/~a/9TfZ-1uhCpJJkXhfpeV0aqtE-iM/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/9TfZ-1uhCpJJkXhfpeV0aqtE-iM/1/da"><img src="http://feedads.g.doubleclick.net/~a/9TfZ-1uhCpJJkXhfpeV0aqtE-iM/1/di"></a></p> <div class="feedflare"><a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=UxC-oocTvAo:UvEJleQ32Jo:gIN9vFwOqvQ"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=UxC-oocTvAo:UvEJleQ32Jo:V_sGLiPBpWU"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA"></a> <a href="http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=UxC-oocTvAo:UvEJleQ32Jo:H0mrP-F8Qgo"><img src="http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo"></a></div> <img src="http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/UxC-oocTvAo"> 2010-03-11T15:00:00Z http://feedproxy.google.com/~r/DutchGirlCooking/~3/N1ASmzISKNQ/ <a href="http://www.kayotic.nl/blog/?p=6840"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4007/4414399652_b6648b2547.jpg" class="alignleft wp-post-image tfe" alt="Kaydorf Salad" title="" /></a> As much as I like a good Waldorf Salad, it’s time for something new. Something fresh, something pretty. I had a novel idea and I shall name it Kaydorf Salad. Or Pear, Walnut &#38; Blue Cheese Salad, whatever rocks your boat, but you gottta admit that doesn’t sound half as good! Either way, it turned out [...]<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/N1ASmzISKNQ" height="1" width="1"/> nobody@example.com (Kay) Appetizers Home Recipes Vegetarian salads vegetables blue cheese chervil chives flat leaf parsley garlic hellmann's Kaydorf Salad lemon juice lettuce mayonnaise pear pepper red onion salad leaves salt sour cream spring onion walnuts white wine vinegar http://feedproxy.google.com/~r/DutchGirlCooking/~3/N1ASmzISKNQ/ Thu, 11 Mar 2010 05:00:32 -0000 <a href="http://www.kayotic.nl/blog/?p=6840"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4007/4414399652_b6648b2547.jpg" class="alignleft wp-post-image tfe" alt="Kaydorf Salad" title="" /></a> As much as I like a good Waldorf Salad, it’s time for something new. Something fresh, something pretty. I had a novel idea and I shall name it Kaydorf Salad. Or Pear, Walnut &#38; Blue Cheese Salad, whatever rocks your boat, but you gottta admit that doesn’t sound half as good! Either way, it turned out [...]<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/N1ASmzISKNQ" height="1" width="1"/> 2010-03-11T05:00:32Z http://feeds.101cookbooks.com/~r/101Cookbooks/~3/Nir-LqrXHmU/figgy-buckwheat-scones-recipe.html [IMAGE] I've been waiting for months to write this post. The better part of a year, even. I'm positively itching to share this with you, so here we go. Late last summer (the lovely, gracious, talented) Luisa Weiss let me spend some time with the proofs of a baking book she was working on. She said she thought I'd like it. Which, it tuns out, was a dramatic understatement. The book she shared with me, Good to the Grain, is about baking with whole grain flours. It was written by Kim Boyce, and photographed by Quentin Bacon. Figgy Buckwheat Scone Recipe There aren't many people writing contemporary books on whole grain baking. Among those few, this one is special. In a sentence, a top-flight pastry chef intersects whole grain flours in her home kitchen. To back up a bit, Kim is a former pastry chef with major chops (Spago / Campanile) who left the professional kitchen to raise her family. Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour - whole-wheat flour, amaranth flour, barley flour, buckwheat flour, corn flour, kamut flour, multigrain flour, oat flour, quinoa flour, rye flour, spelt flour, and yes...even teff flour. Figgy Buckwheat Scone Recipe Here's the quote I gave for the back of the book,"There was a point in my life when I realized limiting myself to baking with all-purpose flour was like limiting myself to painting with just one color. Kim Boyce's collection of beautifully rustic recipes inspires us to move enthusiastically into the rich palette of flavorful whole-grain flours and explore all they have to offer. I just can't get enough of this book." I wrote a good amount about baking with whole grain flours in SNC, but to see what someone like Kim is doing with them is both exciting and inspiring for me. I could tell at a glance, wow, she's really excited about them too. It felt good to know someone like her was (mostly ;) having fun exploring this range of flours and this approach to baking. I love seeing what she is doing, and now I know who to email when I'm stumped. I could write an entire post about the photography in Good to the Grain, but I'll save that for another day. Instead, I'll leave you with a few notes related to the Figgy Buckwheat Scones I baked last weekend. They're a bit of a project, but a fun one requiring two main components - the obscenely addictive fig butter (dried figs, port wine, red wine, spices, sugar) and the buckwheat scone dough. Make the fig butter ahead of time, and the scone dough is a breeze to pull together. They're complex and jammy with a hint of sweetness and lots of flavor coming from the magical collision of the caramelized sugars in the fig butter and the hot baking sheet. Related links: - Kim Boyce (on twitter) - Cheryl writes about Kim's muesli (here) - Good to the Grain: Baking with Whole-Grain Flours Continue reading Figgy Buckwheat Scones... [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com Baked Goods Recipes http://feeds.101cookbooks.com/~r/101Cookbooks/~3/Nir-LqrXHmU/figgy-buckwheat-scones-recipe.html Wed, 10 Mar 2010 18:31:03 -0800 <img src="http://www.101cookbooks.com/mt-static/images/food/buckwheat_fig_scones.jpg"> <p>I've been waiting for months to write this post. The better part of a year, even. I'm positively itching to share this with you, so here we go. Late last summer (the lovely, gracious, talented) <a href="http://www.thewednesdaychef.com/">Luisa Weiss</a> let me spend some time with the proofs of a baking book she was working on. She said she thought I'd like it. Which, it tuns out, was a dramatic understatement. The book she shared with me, <i><a href="http://www.amazon.com/exec/obidos/ASIN/1584798300/heidiswanson-20">Good to the Grain</a></i>, is about baking with whole grain flours. It was written by <a href="http://twitter.com/kimboycebakes">Kim Boyce</a>, and photographed by <a href="http://www.quentinbacon.com/">Quentin Bacon</a>.</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/buckwheat_fig_scones_2.jpg" alt="Figgy Buckwheat Scone Recipe"></p> <p>There aren't many people writing contemporary books on whole grain baking. Among those few, this one is special. In a sentence, a top-flight pastry chef intersects whole grain flours in her home kitchen. To back up a bit, Kim is a former pastry chef with major chops (Spago / Campanile) who left the professional kitchen to raise her family. Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour - whole-wheat flour, amaranth flour, barley flour, buckwheat flour, corn flour, kamut flour, multigrain flour, oat flour, quinoa flour, rye flour, spelt flour, and yes...even teff flour.</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/buckwheat_fig_scones_3.jpg" alt="Figgy Buckwheat Scone Recipe"></p> <p>Here's the quote I gave for the back of the book,"There was a point in my life when I realized limiting myself to baking with all-purpose flour was like limiting myself to painting with just one color. Kim Boyce's collection of beautifully rustic recipes inspires us to move enthusiastically into the rich palette of flavorful whole-grain flours and explore all they have to offer. I just can't get enough of this book."</p> <p>I wrote a good amount about baking with whole grain flours in <a href="http://www.amazon.com/exec/obidos/ASIN/1587612755/heidiswanson-20">SNC</a>, but to see what someone like Kim is doing with them is both exciting and inspiring for me. I could tell at a glance, wow, she's really excited about them too. It felt good to know someone like her was (mostly ;) having fun exploring this range of flours and this approach to baking. I love seeing what she is doing, and now I know who to email when I'm stumped.</p> <p>I could write an entire post about the photography in <i>Good to the Grain</i>, but I'll save that for another day. Instead, I'll leave you with a few notes related to the Figgy Buckwheat Scones I baked last weekend. They're a bit of a project, but a fun one requiring two main components - the obscenely addictive fig butter (dried figs, port wine, red wine, spices, sugar) and the buckwheat scone dough. Make the fig butter ahead of time, and the scone dough is a breeze to pull together. They're complex and jammy with a hint of sweetness and lots of flavor coming from the magical collision of the caramelized sugars in the fig butter and the hot baking sheet.</p> <p><b>Related links:</b><br /> - Kim Boyce (<a href="http://twitter.com/KimBoyceBakes">on twitter</a>)<br /> - Cheryl writes about Kim's muesli (<a href="http://5secondrule.typepad.com/my_weblog/2010/03/how-to-make-homemade-muesli.html">here</a>)<br /> - <a href="http://www.amazon.com/exec/obidos/ASIN/1584798300/heidiswanson-20">Good to the Grain: Baking with Whole-Grain Flours</a></p> <b><a href="http://www.101cookbooks.com/archives/figgy-buckwheat-scones-recipe.html">Continue reading Figgy Buckwheat Scones...</a></b> <p><a href="http://feedads.g.doubleclick.net/~a/_3el5Ha7lg1xRaeVbhyfBDSs1Gs/0/da"><img src="http://feedads.g.doubleclick.net/~a/_3el5Ha7lg1xRaeVbhyfBDSs1Gs/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/_3el5Ha7lg1xRaeVbhyfBDSs1Gs/1/da"><img src="http://feedads.g.doubleclick.net/~a/_3el5Ha7lg1xRaeVbhyfBDSs1Gs/1/di"></a></p> <div class="feedflare"><a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=Nir-LqrXHmU:5SXHekBA4Rc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?d=yIl2AUoC8zA"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=Nir-LqrXHmU:5SXHekBA4Rc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=Nir-LqrXHmU:5SXHekBA4Rc:gIN9vFwOqvQ"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=Nir-LqrXHmU:5SXHekBA4Rc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=Nir-LqrXHmU:5SXHekBA4Rc:F7zBnMyn0Lo"></a></div> <img src="http://feeds.feedburner.com/~r/101Cookbooks/~4/Nir-LqrXHmU"> 2010-03-10T18:31:03-08:00 http://www.slashfood.com/2010/03/10/10-stouts-to-try-and-not-ones-named-guinness/ Filed under: Holidays, Drinks, Features sierra nevada stoutPhoto: wickenden, Flickr While the urge to guzzle Guinness on St. Patrick's Day may be overpowering, there's no need to follow the herd -- or subject yourself to (gasp!) green beer. These 10 stouts are every bit the flavorful alternative. And yes, if you ask nicely, we'll even draw a shamrock in the beer's foam. Bell's Kalamazoo Stout: The marvelous Michigan stout pours coal-black, with an aroma of roasted malt and a licorice-like flavor blended with bittersweet chocolate. Rogue's Shakespeare Stout: Inky with a fat brown head, Shakespeare tastes like mocha coffee reimagined as beer. Sierra Nevada Stout: This affordable, widely available stout doesn't disappoint, providing a creamy body with roasted bitterness and a little hint of hops. Continue reading 10 Stouts to Try — And Not One's Named Guinness Permalink | Email this | Comments nobody@example.com (Joshua M. Bernstein) beer guinness st patricks day stout stout beer StoutBeer StPatricksDay http://www.slashfood.com/2010/03/10/10-stouts-to-try-and-not-ones-named-guinness/ Wed, 10 Mar 2010 17:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/holidays/" rel="tag">Holidays</a>, <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 src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/stout.jpg" alt="sierra nevada stout"><span>Photo: <a target="_blank" href="http://www.flickr.com/photos/wickenden/3418328433/">wickenden, Flickr</a></span></p> </div> <br /> While the urge to guzzle Guinness on St. Patrick's Day may be overpowering, there's no need to follow the herd -- or subject yourself to (gasp!) green beer. These 10 stouts are every bit the flavorful alternative. And yes, if you ask nicely, we'll even draw a shamrock in the beer's foam.<br /> <br /> <a target="_blank" href="http://www.bellsbeer.com/"><strong>Bell's Kalamazoo Stout</strong></a>:<br /> The marvelous Michigan stout pours coal-black, with an aroma of roasted malt and a licorice-like flavor blended with bittersweet chocolate.<br /> <br /> <strong><a target="_blank" href="http://www.rogue.com/">Rogue's Shakespeare Stout</a>:<br /></strong>Inky with a fat brown head, Shakespeare tastes like mocha coffee reimagined as beer.<br /> <br /> <strong><a target="_blank" href="http://www.sierranevada.com/beers/stout.html">Sierra Nevada Stout</a>:<br /></strong>This affordable, widely available stout doesn't disappoint, providing a creamy body with roasted bitterness and a little hint of hops. <p><a href="http://www.slashfood.com/2010/03/10/10-stouts-to-try-and-not-ones-named-guinness/" rel="bookmark">Continue reading <em>10 Stouts to Try — And Not One's Named Guinness</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/10-stouts-to-try-and-not-ones-named-guinness/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19385350/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/10-stouts-to-try-and-not-ones-named-guinness/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T17:00:00-05:00 http://guiltycarnivore.com/2010/03/10/new-sensation/ Salty, sweet: study says fat is the sixth “taste”. (Yahoo! News) People sensitive to the taste of fat tend to eat less of it and are less likely to be overweight, according to Australian research that found human tongues can detect fatty tastes. Researchers at Deakin University, working with colleagues at the University of Adelaide among others, found that fat was the sixth taste people can identify in addition to the five others — sweet, sour, salty, bitter and protein-rich. Science. nobody@example.com (The Guilty Carnivore) Dreaming of Meat http://guiltycarnivore.com/2010/03/10/new-sensation/ Wed, 10 Mar 2010 21:49:38 -0000 <p><a href="http://news.yahoo.com/s/nm/20100310/lf_nm_life/us_fat_taste_1">Salty, sweet: study says fat is the sixth “taste”</a>. (Yahoo! News)</p> <blockquote> <p>People sensitive to the taste of fat tend to eat less of it and are less likely to be overweight, according to Australian research that found human tongues can detect fatty tastes.</p> <p>Researchers at Deakin University, working with colleagues at the University of Adelaide among others, found that fat was the sixth taste people can identify in addition to the five others — sweet, sour, salty, bitter and protein-rich.</p> </blockquote> <p>Science.</p> 2010-03-10T21:49:38Z http://www.slashfood.com/2010/03/10/deen-brothers-magazine-gets-people-cooking-at-home/ Filed under: Celebrities, Interviews Hoffman Media The sons of celebrity chef Paula Deen hope their new magazine will inspire a lot of good old-fashioned home cooking. The quarterly created by Jamie and Bobby Deen and published by Hoffman Media just launched its first issue -- which features almost 100 recipes. And while Deen Bros. Good Cooking aims to get men into the kitchen, it also wants to bring families together around the dinner table. "The recession can have some positive effects," Jamie Deen, 42, told Slashfood. "It's going to force people to not go out and eat fast food. We think eating at home is one of the first changes. Get everybody's feet back under the same table." In that vein, the magazine he co-founded with his brother Bobby, 39, offers a series of simple recipes made with affordable, easy-to-find ingredients - like cheese and beer dip, Creole shrimp, pesto sirloin steak, shrimp and mushroom pasta, tilapia piccata and a grilled banana dessert. "We're just showing people easy ways to cook good food that's good for you," Deen said. "We keep it real simple." Continue reading Deen Brothers Magazine Gets People Cooking at Home Permalink | Email this | Comments nobody@example.com (Catherine Donaldson-Evans) bobby deen deen bros. good cooking deen brothers deen brothers magazine jamie deen paula deen http://www.slashfood.com/2010/03/10/deen-brothers-magazine-gets-people-cooking-at-home/ Wed, 10 Mar 2010 16:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/celebrities/" rel="tag">Celebrities</a>, <a href="http://www.slashfood.com/category/interviews/" rel="tag">Interviews</a></p> <div class="photo-slim"> <p class="cap"><img alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/bobby-and-jamie-deen-grill.jpg"><span>Hoffman Media</span></p> </div> The sons of celebrity chef <a href="http://www.slashfood.com/tag/paula+deen" target="_blank">Paula Deen</a> hope their new magazine will inspire a lot of good old-fashioned home cooking.<br /> <br /> The quarterly created by Jamie and Bobby Deen and published by Hoffman Media just launched its first issue -- which features almost 100 recipes. And while <a href="http://www.slashfood.com/2010/03/09/paula-deens-sons-create-food-magazine-for-guys/" target="_blank">Deen Bros. Good Cooking</a> aims to get men into the kitchen, it also wants to bring families together around the dinner table.<br /> <br /> "The recession can have some positive effects," Jamie Deen, 42, told Slashfood. "It's going to force people to not go out and eat fast food. We think eating at home is one of the first changes. Get everybody's feet back under the same table."<br /> <br /> In that vein, the magazine he co-founded with his brother Bobby, 39, offers a series of simple recipes made with affordable, easy-to-find ingredients - like cheese and beer dip, Creole shrimp, pesto sirloin steak, shrimp and mushroom pasta, tilapia piccata and a grilled banana dessert.<br /> <br /> "We're just showing people easy ways to cook good food that's good for you," Deen said. "We keep it real simple." <p><a href="http://www.slashfood.com/2010/03/10/deen-brothers-magazine-gets-people-cooking-at-home/" rel="bookmark">Continue reading <em>Deen Brothers Magazine Gets People Cooking at Home</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/deen-brothers-magazine-gets-people-cooking-at-home/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19391948/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/deen-brothers-magazine-gets-people-cooking-at-home/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T16:00:00-05:00 http://www.slashfood.com/2010/03/10/more-hvp-products-recalled-for-salmonella/ Filed under: Health & Medical, News Photo: YouTube Three more companies are recalling foods that may have been contaminated with Salmonella-tainted hydrolyzed vegetable protein made by Las Vegas-based Basic Food Flavors. Procter and Gamble is recalling Restaurant Cravers Cheeseburger and Family Faves Taco Night Pringles. Nestle Professional North America issued a recall for about 6,000 pounds of ready-to-eat bacon, and Ruiz Foods is recalling ready-to-eat beef, Food Safety News reported. The Food and Drug Administration issued a massive recall of HVP products from Basic Food Flavors last week. HVP is a a salty and savory flavor enhancer used in many processed foods. Continue reading More HVP Products Recalled for Salmonella Permalink | Email this | Comments nobody@example.com (Jennifer Lawinski) Basic Food Flavors featured hvp recall HvpRecall pringle recall PringleRecall http://www.slashfood.com/2010/03/10/more-hvp-products-recalled-for-salmonella/ Wed, 10 Mar 2010 15:00:00 -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"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/pringles-recall-flavors.jpg" alt=""><span>Photo: <a target="_blank" href="http://www.youtube.com/watch?v=4hLEXrOqFDQ">YouTube</a></span></p> </div> Three more companies are recalling foods that may have been contaminated with Salmonella-tainted hydrolyzed vegetable protein made by Las Vegas-based <a target="_blank" href="http://www.basicfoodflavors.com/">Basic Food Flavors</a>.<br /> <br /> Procter and Gamble is recalling Restaurant Cravers Cheeseburger and Family Faves Taco Night Pringles. Nestle Professional North America issued a recall for about 6,000 pounds of ready-to-eat bacon, and Ruiz Foods is recalling ready-to-eat beef, <a target="_blank" href="http://www.foodsafetynews.com/2010/03/two-more-hvp-products-recalled/">Food Safety News</a> reported.<br /> <br /> The Food and Drug Administration issued a massive recall of <a target="_blank" href="http://www.slashfood.com/2010/03/08/what-is-hydrolyzed-vegetable-protein/">HVP products</a> from Basic Food Flavors last week. HVP is a a salty and savory flavor enhancer used in many processed foods. <p><a href="http://www.slashfood.com/2010/03/10/more-hvp-products-recalled-for-salmonella/" rel="bookmark">Continue reading <em>More HVP Products Recalled for Salmonella</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/more-hvp-products-recalled-for-salmonella/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19391750/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/more-hvp-products-recalled-for-salmonella/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T15:00:00-05:00 http://feedproxy.google.com/~r/HomesickTexan/~3/8tnd-L-WveA/ranch-style-beans-recipe.html Fifteen years ago, I was on my way to the Austin airport to catch a flight to New York City when the friend I’d be staying with called and said that we’d be attending a dance performance that evening... <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=yIl2AUoC8zA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:4cEx4HpKnUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:4cEx4HpKnUU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=7Q72WNTAKBA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=I9og5sOYxJI" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:V_sGLiPBpWU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=qj6IDK7rITs" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:gIN9vFwOqvQ" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:3QFJfmc7Om4"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:3QFJfmc7Om4" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:XhI0_UKdTUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:XhI0_UKdTUU" border="0" /></a></div> <img src="http://feeds.feedburner.com/~r/HomesickTexan/~4/8tnd-L-WveA" height="1" width="1" /> nobody@example.com (Lisa (Homesick Texan)) Tex-Mex beans side dish main dish http://feedproxy.google.com/~r/HomesickTexan/~3/8tnd-L-WveA/ranch-style-beans-recipe.html Wed, 10 Mar 2010 19:10:00 -0000 Fifteen years ago, I was on my way to the Austin airport to catch a flight to New York City when the friend I’d be staying with called and said that we’d be attending a dance performance that evening... <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=yIl2AUoC8zA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:4cEx4HpKnUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:4cEx4HpKnUU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=7Q72WNTAKBA" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=I9og5sOYxJI" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:V_sGLiPBpWU" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?d=qj6IDK7rITs" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:gIN9vFwOqvQ" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:3QFJfmc7Om4"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:3QFJfmc7Om4" border="0" /></a> <a href="http://feeds.feedburner.com/~ff/HomesickTexan?a=8tnd-L-WveA:dyT-3JQniWM:XhI0_UKdTUU"><img src="http://feeds.feedburner.com/~ff/HomesickTexan?i=8tnd-L-WveA:dyT-3JQniWM:XhI0_UKdTUU" border="0" /></a></div> <img src="http://feeds.feedburner.com/~r/HomesickTexan/~4/8tnd-L-WveA" height="1" width="1" /> 2010-03-10T19:10:00Z http://www.slashfood.com/2010/03/10/cove-filmmakers-bring-down-ca-sushi-restaurant/ Filed under: Television/Film, Restaurants Photo: The Cove If you watched the Oscars on Sunday night, then you'll know that the The Cove won for Best Documentary for its unflinching expose of the Japanese coastal town of Taiji, where fishermen hunt and slaughter dolphins. But the makers of the film have not finished uncovering marine abuse. According to the New York Times, the filmmakers (who include actor Fisher Stevens) initiated a sting operation on a Los Angeles restaurant (ironically called "The Hump") after hearing from friends that whale was on its menu. Continue reading 'Cove' Filmmakers Bring Down CA Sushi Restaurant Permalink | Email this | Comments nobody@example.com (Nicki Gostin) the cove the cove best documentary the cove the hump whale meat http://www.slashfood.com/2010/03/10/cove-filmmakers-bring-down-ca-sushi-restaurant/ Wed, 10 Mar 2010 14:00:00 -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/restaurants/" rel="tag">Restaurants</a></p> <div class="photo"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/cove-filmmakers-345.jpg" alt=""><span>Photo: <a target="_blank" href="http://www.thecovemovie.com/photos.htm">The Cove</a></span></p> </div> If you watched the Oscars on Sunday night, then you'll know that the <a target="_blank" href="http://www.thecovemovie.com/home.htm"><em>The Cove</em></a> won for Best Documentary for its unflinching expose of the Japanese coastal town of Taiji, where fishermen hunt and slaughter dolphins.<br /> <br /> But the makers of the film have not finished uncovering marine abuse. According to the <a target="_blank" href="http://www.nytimes.com/2010/03/09/us/09sushi.html"><em>New York Times</em></a>, the filmmakers (who include actor Fisher Stevens) initiated a sting operation on a Los Angeles restaurant (ironically called "The Hump") after hearing from friends that whale was on its menu. <p><a href="http://www.slashfood.com/2010/03/10/cove-filmmakers-bring-down-ca-sushi-restaurant/" rel="bookmark">Continue reading <em>'Cove' Filmmakers Bring Down CA Sushi Restaurant</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/cove-filmmakers-bring-down-ca-sushi-restaurant/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19391718/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/cove-filmmakers-bring-down-ca-sushi-restaurant/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T14:00:00-05:00 http://foodiefarmgirl.blogspot.com/2010/03/wednesday-farm-photos-our-misty.html And They Always Feel So Peaceful I know I promised an explanation today for our surprise early start to lambing season, along with more cute baby pictures (there's still just the one set of twins on the ground), but while I was out walking around this beautiful morning I started thinking that maybe some of you might also be feeling as if you're running in circles while being pulled in a million directions at once, yet hardly getting anything done (still unposted winter recipes, anyone?) and could use a quiet little moment of peace. I'll be back later today or (more likely) tomorrow with the story and another dose of baby lamb cute (they are so cuddly). In the meantime, don't forget to stop and breathe it all in. And again. Doesn't that feel good? I never get tired of the morning mist: 7/6/05: Misty Morning Sunrise 8/3/05: Breakfast Under The Mist 8/10/05: View Through The Dew 8/26/05: These Misty Summer Mornings Feel So Peaceful 9/25/05: I Can't Resist These Pink Sunrises 10/11/05: Sheep Into The Mist 11/22/05: From Out Of The Fog, A Little Beagle Dog 11/26/05: October & November Same Scene, New View 2/19/06: Five Seasonal Views of the Haybarn 3/12/06: Misty Morning Rose Lamb 5/13/06: Morning Mist Rising off the Wet Weather Creek 5/25/06: Donkey In The Mist 5/29/06: Sun Hits Morning Mist 8/16/06: Misty Morning Peace - Stop & Breathe It In 11/23/06: Thankful To Call This Place Home 1/1/07: Two Trees Dancing Under The Morning Mist 12/13/07: Slow Traffic Ahead 12/14/07: Good Next Door Neighbors 4/8/08: A Fresh New Day 8/17/08: Quiet for Breakfast 12/11/08: My Favorite View, No Matter What the Season 8/23/09: Morning Peace (one of my favorite series) 11/19/09: Misty Morning Light Need a bigger farm fix today? (Some categories overlap): Farm Landscape Photos More Farm Landscape Photos Handmade Fence Photos Homemade Swing Photos Hayfield Photos More Hayfield Photos Sunrise and Sunset Photos Snow Photos Same Scene, New View Photos (I need to get back to posting these!) © Copyright 2010 FarmgirlFare.com, the sunshine and 70 degrees foodie farm blog where all the windows have been happily flung open, there's lots of fresh smelling laundry on the line, and a wonderful unexpected rainstorm last night has soaked into the fields and is now coaxing the grass to grow so fast you can almost see it. Just don't tell the sheep that hay feeding season lasts until the first of May—that is if the homegrown hay holds out! nobody@example.com (Farmgirl Susan) homemade swing farm landscape photos 6 handmade fences morning mist 2 http://foodiefarmgirl.blogspot.com/2010/03/wednesday-farm-photos-our-misty.html Wed, 10 Mar 2010 18:49:00 -0000 <div align="justify"><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5fjgCTd1EI/AAAAAAAADz0/eNCtnbtnCOQ/s1600/Farmgirl+Fare+-+misty+March+morning+hayfield+fence.JPG"><span><img alt="" src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5fjgCTd1EI/AAAAAAAADz0/eNCtnbtnCOQ/s1600/Farmgirl+Fare+-+misty+March+morning+hayfield+fence.JPG"></span></a><span><br /> <br /> <br /></span><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5fjYhEv_VI/AAAAAAAADzs/M27mEYDO-NI/s1600/Farmgirl+Fare+-+misty+March+morning+two+sheep.JPG"><span><img alt="" src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5fjYhEv_VI/AAAAAAAADzs/M27mEYDO-NI/s1600/Farmgirl+Fare+-+misty+March+morning+two+sheep.JPG"></span></a><span><br /> <span>And They Always Feel So Peaceful</span><br /> <br /> I know I promised an explanation today for our <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-2010-lambing.html"><u>surprise early start</u></a> to lambing season, along with more cute baby pictures (there's still just the one set of twins on the ground), but while I was out walking around this beautiful morning I started thinking that maybe some of you might also be feeling as if you're running in circles while being pulled in a million directions at once, yet hardly getting anything done (<em>still unposted winter recipes, anyone?</em>) and could use a quiet little moment of peace.<br /> <br /> I'll be back later today or (more likely) tomorrow with the story and another dose of baby lamb cute (they are <em>so</em> cuddly). In the meantime, don't forget to stop and breathe it all in. And again. <em>Doesn't that feel good?</em><br /> <br /> <strong>I never get tired of the morning mist:</strong><br /> 7/6/05: <a href="http://foodiefarmgirl.blogspot.com/2005/07/daily-farm-photo-7605.html"><u>Misty Morning Sunrise</u></a><br /> 8/3/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/08/daily-farm-photo-8305.html"><u><span>Breakfast Under The Mist</span></u></a><span><br /> 8/10/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/08/daily-farm-photo-81005.html"><u><span>View Through The Dew</span></u></a><span><br /> 8/26/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/08/daily-farm-photo-82605.html"><u><span>These Misty Summer Mornings Feel So Peaceful</span></u></a><span><br /> 9/25/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/09/daily-farm-photo-92505.html"><u><span>I Can't Resist These Pink Sunrises</span></u></a><span><br /> 10/11/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/10/daily-farm-photo-101105.html"><u><span>Sheep Into The Mist</span></u></a><span><br /> 11/22/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/11/daily-farm-photo-112205.html"><u><span>From Out Of The Fog, A Little Beagle Dog</span></u></a><span><br /> 11/26/05:</span> <a href="http://foodiefarmgirl.blogspot.com/2005/11/daily-farm-photo-112605.html"><u><span>October &amp; November Same Scene, New View</span></u></a><span><br /> <br /> 2/19/06: <a href="http://foodiefarmgirl.blogspot.com/2006/02/daily-farm-photo-21906.html"><u>Five Seasonal Views of the Haybarn</u></a><br /> 3/12/06:</span> <a href="http://foodiefarmgirl.blogspot.com/2006/03/daily-farm-photo-31206.html"><u><span>Misty Morning Rose Lamb</span></u></a><span><br /> 5/13/06: <a href="http://foodiefarmgirl.blogspot.com/2006/05/daily-farm-photo-51306.html"><u>Morning Mist Rising off the Wet Weather Creek</u></a><br /> 5/25/06:</span> <a href="http://foodiefarmgirl.blogspot.com/2006/05/daily-farm-photo-52506.html"><u><span>Donkey In The Mist</span></u></a><span><br /> 5/29/06: <a href="http://foodiefarmgirl.blogspot.com/2006/05/daily-farm-photo-52906.html"><u>Sun Hits Morning Mist</u></a><br /> 8/16/06:</span> <a href="http://foodiefarmgirl.blogspot.com/2006/08/daily-farm-photo-81606.html"><u><span>Misty Morning Peace - Stop &amp; Breathe It In</span></u></a><span><br /> 11/23/06:</span> <a href="http://foodiefarmgirl.blogspot.com/2006/11/daily-farm-photo-112306.html"><u><span>Thankful To Call This Place Home</span></u></a><span><br /> <br /> 1/1/07:</span> <a href="http://foodiefarmgirl.blogspot.com/2007/01/farm-photo-1107.html"><u><span>Two Trees Dancing Under The Morning Mist</span></u></a><span><br /> 12/13/07:</span> <a href="http://foodiefarmgirl.blogspot.com/2007/12/farm-photo-121307-slow-moving-traffic.html"><u><span>Slow Traffic Ahead</span></u></a><span><br /> 12/14/07:</span> <a href="http://foodiefarmgirl.blogspot.com/2007/12/farm-photo-121407-good-next-door.html"><u><span>Good Next Door Neighbors</span></u></a><span><br /> <br /> 4/8/08: <a href="http://foodiefarmgirl.blogspot.com/2008/04/tuesday-farm-photo-fresh-new-day.html"><u>A Fresh New Day</u></a><br /> 8/17/08: <a href="http://foodiefarmgirl.blogspot.com/2008/08/sunday-farm-photo-quiet-for-breakfast.html"><u>Quiet for Breakfast</u></a><br /> 12/11/08: <a href="http://foodiefarmgirl.blogspot.com/2008/12/thursday-farm-photo-back-40-books.html"><u>My Favorite View, No Matter What the Season</u></a><br /> <br /> 8/23/09: <a href="http://foodiefarmgirl.blogspot.com/2009/08/sunday-farm-photos-morning-peace.html"><u>Morning Peace</u></a> (one of my favorite series)<br /> 11/19/09: <a href="http://foodiefarmgirl.blogspot.com/2009/11/thursday-farm-photo-misty-morning-light.html"><u>Misty Morning Light</u></a><br /> <br /> <strong>Need a bigger farm fix today? (Some categories overlap):</strong><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/farm%20landscape%20photos"><u><span>Farm Landscape Photos</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/farm%20landscape%20photos%202"><u><span>More Farm Landscape Photos</span></u></a><span><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/handmade%20fences"><u>Handmade Fence Photos</u></a><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/homemade%20swing"><u>Homemade Swing Photos</u></a><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/hayfield"><u><span>Hayfield Photos</span></u></a><span><br /></span><a href="http://foodiefarmgirl.blogspot.com/search/label/hayfield%202"><u><span>More Hayfield Photos</span></u></a><span><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/sunrise%20and%20sunset%20photos"><u>Sunrise and Sunset Photos</u></a><br /> <a href="http://foodiefarmgirl.blogspot.com/2009/01/wednesday-farm-photos-snowed-in.html"><u>Snow Photos</u></a><br /> <a href="http://foodiefarmgirl.blogspot.com/search/label/Same%20Scene%20New%20View"><u>Same Scene, New View Photos</u></a> (I need to get back to posting these!)<br /> <br /> <br /> <span>© Copyright 2010 <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the sunshine and 70 degrees foodie farm blog where all the windows have been happily flung open, there's lots of fresh smelling <a href="http://foodiefarmgirl.blogspot.com/2009/08/sunday-farm-photos-beacon-in-light.html"><u>laundry on the line</u></a>, and a wonderful unexpected rainstorm last night has soaked into the fields and is now coaxing the grass to grow so fast you can almost see it. Just don't tell the sheep that <a href="http://foodiefarmgirl.blogspot.com/2010/02/friday-dose-of-cute-theres-always-one.html"><u>hay feeding season</u></a> lasts until the first of May—that is if the <a href="http://foodiefarmgirl.blogspot.com/2009/07/farm-photos-7109-day-in-hay.html"><u>homegrown hay</u></a> holds out!</span></span></span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-10T18:49:00Z http://www.slashfood.com/2010/03/10/history-of-st-patricks-day-food/ Filed under: Holidays, History, Features Photo: doolloop, Flickr Americans today tend to celebrate St. Patrick's Day with platefuls of Irish fare and pints of Irish stout, but the pseudo-Gaelic menu's actually a relatively recent addition to a holiday long marked by dyeing food green. St. Patrick's been on the Irish calendar for more than 1,000 years, honoring the fifth century Brit who led the first full-scale Christian mission to the Emerald Isle. A resolutely religious occasion, the only treat associated with the celebration in Old Ireland was bacon and cabbage, since Lenten prohibitions on meat were waived for the holiday. Food and drink were such minor considerations that Irish law shuttered bars on St. Patty's Day through the 1970s. The holiday acquired its jollity in the U.S., where Irish immigrants in 1762 began expressing their patriotism with raucous parades and parties. While a bigoted populace initially shunned the festivities, the sheer number of Americans with Irish roots spurred a 20th century surge in Irish-American political power and ancestral pride. By the 1930s, Americans of all backgrounds were joining in the Mar. 17 fun, cheering on parade participants and cooking holiday meals. Continue reading History of St. Patrick's Day Food Permalink | Email this | Comments nobody@example.com (Hanna Raskin) featured st patricks day st patricks day food StPatricksDay StPatricksDayFood http://www.slashfood.com/2010/03/10/history-of-st-patricks-day-food/ Wed, 10 Mar 2010 13:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/holidays/" rel="tag">Holidays</a>, <a href="http://www.slashfood.com/category/food-history/" rel="tag">History</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/green-peas.jpg"> <span>Photo: <a href="http://www.flickr.com/photos/doolloop/110837794/" target="_blank">doolloop, Flickr</a></span></p> </div> <br /> Americans today tend to celebrate St. Patrick's Day with platefuls of Irish fare and pints of Irish stout, but the pseudo-Gaelic menu's actually a relatively recent addition to a holiday long marked by dyeing food green.<br /> <br /> St. Patrick's been on the Irish calendar for more than 1,000 years, honoring the fifth century Brit who led the first full-scale Christian mission to the Emerald Isle. A resolutely religious occasion, the only treat associated with the celebration in Old Ireland was bacon and cabbage, since Lenten prohibitions on meat were waived for the holiday. Food and drink were such minor considerations that Irish law shuttered bars on St. Patty's Day through the 1970s.<br /> <br /> The holiday acquired its jollity in the U.S., where Irish immigrants in 1762 began expressing their patriotism with raucous parades and parties. While a bigoted populace initially shunned the festivities, the sheer number of Americans with Irish roots spurred a 20th century surge in Irish-American political power and ancestral pride. By the 1930s, Americans of all backgrounds were joining in the Mar. 17 fun, cheering on parade participants and cooking holiday meals. <p><a href="http://www.slashfood.com/2010/03/10/history-of-st-patricks-day-food/" rel="bookmark">Continue reading <em>History of St. Patrick's Day Food</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/history-of-st-patricks-day-food/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19364436/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/history-of-st-patricks-day-food/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T13:00:00-05:00 http://www.accidentalhedonist.com/index.php?title=food_porn_cocoa_yogurt&more=1&c=1&tb=1&pb=1 Friggin' food politics, driving me bonkers, making me angry, ensuring my... ...ooo, yogurt! nobody@example.com (Kate Hopkins) Pictures http://www.accidentalhedonist.com/index.php?title=food_porn_cocoa_yogurt&more=1&c=1&tb=1&pb=1 Wed, 10 Mar 2010 17:03:02 -0000 <div class="image_block"><img src="http://www.accidentalhedonist.com/media/4417265312_3ae03517e1.jpg" alt=""></div> <p>Friggin' food politics, driving me bonkers, making me angry, ensuring my...</p> <p>...ooo, yogurt!</p> <br /> 2010-03-10T17:03:02Z http://www.slashfood.com/2010/03/10/spring-fever-and-chocolate-pudding-the-new-york-times-in-60-sec/ Filed under: Newspapers, In Sixty Seconds, In 60 Seconds, News Photo: llsimon53, Flickr * New York coffee, long relegated to the B-list, is now emerging as a first-run star. * Meanwhile, those 2007 wines are elusive, says vintner Aubert de Villaine: "They are like women." Ooh la la. * Strip House is gaining respect with age. (We're talking steak, folks -- not the other kind of stripping.) * Feeling too poor for steak? Head to the East Village for a roundup of cheap and tasty spots. * And for dessert, this chocolate pudding recipe confirms what everyone already knows: Nutella rules. Permalink | Email this | Comments nobody@example.com (Naomi Shulman) chocolate pudding coffee nutella steak Strip House http://www.slashfood.com/2010/03/10/spring-fever-and-chocolate-pudding-the-new-york-times-in-60-sec/ Wed, 10 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/chocolate-pudding-590.jpg" alt=""><span>Photo: <a href="http://www.flickr.com/photos/37341119@N02/4298495655/" target="_blank">llsimon53, Flickr</a></span></p> </div> <br /> <ul> <li>New York coffee, long relegated to the B-list, is now emerging as a <a href="http://www.nytimes.com/2010/03/10/dining/10coffee.html" target="_blank">first-run star</a>.</li> <li>Meanwhile, those <a href="http://www.nytimes.com/2010/03/10/dining/10pour.html?ref=dining" target="_blank">2007 wines</a> are elusive, says vintner Aubert de Villaine: "They are like women." Ooh la la.</li> <li><a href="http://events.nytimes.com/2010/03/10/dining/reviews/10Rest.html?ref=dining" target="_blank">Strip House</a> is gaining respect with age. (We're talking steak, folks -- not the other kind of stripping.)</li> <li>Feeling too poor for steak? Head to the East Village for a roundup of <a href="http://www.nytimes.com/2010/03/10/dining/reviews/10under.html?ref=dining" target="_blank">cheap and tasty spots</a>.</li> <li>And for dessert, this <a href="http://www.nytimes.com/2010/03/10/dining/10appe.html?ref=dining" target="_blank">chocolate pudding recipe</a> confirms what everyone already knows: Nutella rules.</li> </ul> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/spring-fever-and-chocolate-pudding-the-new-york-times-in-60-sec/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19390834/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/spring-fever-and-chocolate-pudding-the-new-york-times-in-60-sec/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T12:00:00-05:00 http://www.accidentalhedonist.com/index.php?title=evidence_that_politicians_know_nothing_a&more=1&c=1&tb=1&pb=1 From New York State Assembly Bill A10129, introduced by Assemblyman Felix Ortiz. 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES. *facepalm* This? This is what happens when people get TOO concerned about what's in our food. They become ignorant, health-fundamentalists. The problem isn't that we eat salt (or sugar, or alcohol). The problem is that we use too much of it. nobody@example.com (Kate Hopkins) Food Politics http://www.accidentalhedonist.com/index.php?title=evidence_that_politicians_know_nothing_a&more=1&c=1&tb=1&pb=1 Wed, 10 Mar 2010 16:55:43 -0000 <p>From New York State Assembly <a href="http://assembly.state.ny.us/leg/?default_fld=&amp;bn=A10129&amp;Summary=Y&amp;Text=Y">Bill A10129</a>, introduced by Assemblyman Felix Ortiz.</p> <blockquote> <p>399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES.</p> </blockquote> <p>*facepalm*</p> <p>This? This is what happens when people get TOO concerned about what's in our food. They become ignorant, health-fundamentalists.</p> <p>The problem isn't that we eat salt (or sugar, or alcohol). The problem is that we use too much of it.</p> <br /> 2010-03-10T16:55:43Z http://www.accidentalhedonist.com/index.php?title=the_whys_of_an_accidental_hedonist&more=1&c=1&tb=1&pb=1 (Note: Self-indulgent post ahead. You've been warned.) I've been thinking about approaches to food writing a lot of late. Thoughts that were helped by a d Twitter conversation I held with Julie from WinemeDineme.com, and furthered by Anthony Bourdain's recent episode of No Reservations, calling food bloggers "food nerds". All of these inputs into my internal dialogue have me baffled and bewildered. The question that it comes down to is this: Why do we write? (Disclaimer: When I say "Why do we write?" what I mean is "Why do we produce content". If you're taking pictures, or doing podcasts, the question still applies.) Introspection can often be a messy affair, doubly so when one tries to do so in public. After all, what is more important? The end result? Or the struggles that occurred that allowed (and forced) the end result to be created? From a consumers point of view (and from the point of view of any commercial enterprise), the only thing that matters is how well the end result is received. Everything else is simply a meta-conversation. Who cares how eGullet.org came into being, or No Reservations for that matter, as long as we enjoy the end result. But blogging is a different beast. Many people blog without a care for how many or few people come to their sites. The result is that people produce content that goes without mass consumption, and to the producers, that is just fine. The difference between them and Anthony Bourdain? It boils down to three things - each individual's voice, the medium in which they are able to distribute their voice, and the size of their audience. It's not much more than that (We can argue about the quality of said voice, but quality is a subjective ideal, so we'd never get to agree on what equates to "good"). So again, if we don't write for an audience, then why do we write? The question is not a new one to me. Back in 2004, when I first fired up Accidental Hedonist, the purpose was merely to create a repository of notes so I could demonstrate some passing knowledge of food to any book publisher who may have wanted to accept my book proposals. Why did I want to write books? It was a means to an end. The short answer: I wanted book writing to subsidize my desire for travel. Which, if you think of it, isn't really a good reason to write a book. The weird thing is - about two years into writing Accidental Hedonist, traveling ceased to be the goal of the blog, as it morphed into a means to answering my personal questions I had about food. I later expanded the site to allow other people answer their own questions around the topic. The Punchline to all of this? Soon after that change in approach, opportunities started arriving that would allow me to meet the site's initial goal, though I didn't recognize it at the time. The question of why popped up again last year about this time, as I sat in the gray area between book completion, book release, and first book sales numbers. Why was I writing? For a while, I was producing content to essentially ensure that I could add to whatever dialogue was being developed in the food blogosphere. But it soon became apparent that dialogues rarely happen any more on blogs. Instead, many people have come to use twitter to follow up on any conversations a post might create. However, many people mistook this activity as an excuse to promote their own conversation in order to force a dialogue. Anyone who has pimped their own blog posts is guilty of this (and I have done this myself). The food twitter world soon evolved into two different types of conversation - conversations about the everyday world, and conversations that dealt with several flavors of self-promotion. As I am particularly horrid at self-promotion, I pulled back from the twitter world, and changed my approach to Accidental Hedonist. It was during this time (about June of 2009) that I thought very seriously about shutting down the site for good. I didn't though. Instead I asked myself the same question I've been asking myself now for six years - why do I write? I think for the first time, I came across an answer that has calmed me down a bit. I looked at what I was doing for pleasure outside of the publishing world, both book and blog. I delved into the beer world, big time. Yes, these forays resulted in content for the blog. But this was a side benefit. A lot of "research" I did last year never made it to the blog. It was these activities that gave me much joy, and provided me the answer to that question. It's as pure as an answer as I've ever had to, because it's honest, and it doesn't give a rat's patoot about how many page views I have, or many books I may or may not sell. I write because I have to know about food I'm interested in. I don't care so much about the "how-to-create-a-dish and/or recipe". No, what I've come to care about is the "why?". Why are there $75,000 bottles of whiskey? Why do we have a fear of food? Why did a country the size of Maryland end up with more varieties of beer than the United States? Each one of these questions, and many others, intrigue me to no end. I suppose that makes me a "food nerd" on some level. But I don't really care all that much. Life is simpler now that I don't feel the need to improve my page views, or feel the urge to "brand" myself. I just want to know "why", and let those of you who ask the same questions I had in on what I find out. That is why I write. nobody@example.com (Kate Hopkins) Beer Writing http://www.accidentalhedonist.com/index.php?title=the_whys_of_an_accidental_hedonist&more=1&c=1&tb=1&pb=1 Wed, 10 Mar 2010 16:08:10 -0000 <p>(Note: Self-indulgent post ahead. You've been warned.)</p> <p>I've been thinking about approaches to food writing a lot of late. Thoughts that were helped by a d Twitter conversation I held with Julie from <a href="http://winemedinemecincinnati.com/">WinemeDineme.com</a>, and furthered by Anthony Bourdain's recent episode of <i>No Reservations</i>, calling food bloggers "food nerds". All of these inputs into my internal dialogue have me baffled and bewildered.</p> <p>The question that it comes down to is this: Why <i>do</i> we write?</p> <p>(Disclaimer: When I say "Why do we write?" what I mean is "Why do we produce content". If you're taking pictures, or doing podcasts, the question still applies.)</p> <p>Introspection can often be a messy affair, doubly so when one tries to do so in public. After all, what is more important? The end result? Or the struggles that occurred that allowed (and forced) the end result to be created? From a consumers point of view (and from the point of view of any commercial enterprise), the only thing that matters is how well the end result is received. Everything else is simply a meta-conversation. Who cares how <a href="http://www.egullet.org">eGullet.org</a> came into being, or <i>No Reservations</i> for that matter, as long as we enjoy the end result.</p> <p>But blogging is a different beast. Many people blog without a care for how many or few people come to their sites. The result is that people produce content that goes without mass consumption, and to the producers, that is just fine. The difference between them and Anthony Bourdain? It boils down to three things - each individual's voice, the medium in which they are able to distribute their voice, and the size of their audience. It's not much more than that (We can argue about the quality of said voice, but quality is a subjective ideal, so we'd never get to agree on what equates to "good").</p> <p>So again, if we don't write for an audience, then why <i>do</i> we write?</p> <p>The question is not a new one to me. Back in 2004, when I first fired up Accidental Hedonist, the purpose was merely to create a repository of notes so I could demonstrate some passing knowledge of food to any book publisher who may have wanted to accept my book proposals. Why did I want to write books? It was a means to an end. The short answer: I wanted book writing to subsidize my desire for travel. Which, if you think of it, isn't really a good reason to write a book.</p> <p>The weird thing is - about two years into writing Accidental Hedonist, traveling ceased to be the goal of the blog, as it morphed into a means to answering my personal questions I had about food. I later expanded the site to allow other people answer their own questions around the topic. The Punchline to all of this? Soon after that change in approach, opportunities started arriving that would allow me to meet the site's initial goal, though I didn't recognize it at the time.</p> <p>The question of why popped up again last year about this time, as I sat in the gray area between book completion, book release, and first book sales numbers. Why was I writing?</p> <p>For a while, I was producing content to essentially ensure that I could add to whatever dialogue was being developed in the food blogosphere. But it soon became apparent that dialogues rarely happen any more on blogs. Instead, many people have come to use twitter to follow up on any conversations a post might create.</p> <p>However, many people mistook this activity as an excuse to promote their own conversation in order to force a dialogue. Anyone who has pimped their own blog posts is guilty of this (and I have done this myself). The food twitter world soon evolved into two different types of conversation - conversations about the everyday world, and conversations that dealt with several flavors of self-promotion. As I am particularly horrid at self-promotion, I pulled back from the twitter world, and changed my approach to Accidental Hedonist. It was during this time (about June of 2009) that I thought very seriously about shutting down the site for good.</p> <p>I didn't though. Instead I asked myself the same question I've been asking myself now for six years - why do I write?</p> <p>I think for the first time, I came across an answer that has calmed me down a bit. I looked at what I was doing for pleasure outside of the publishing world, both book and blog. I delved into the beer world, big time. Yes, these forays resulted in content for the blog. But this was a side benefit. A lot of "research" I did last year never made it to the blog. It was these activities that gave me much joy, and provided me the answer to that question. It's as pure as an answer as I've ever had to, because it's honest, and it doesn't give a rat's patoot about how many page views I have, or many books I may or may not sell.</p> <p>I write because <i>I have to know</i> about food I'm interested in. I don't care so much about the "how-to-create-a-dish and/or recipe". No, what I've come to care about is the "why?". Why are there $75,000 bottles of whiskey? Why do we have a fear of food? Why did a country the size of Maryland end up with more varieties of beer than the United States? Each one of these questions, and many others, intrigue me to no end.</p> <p>I suppose that makes me a "food nerd" on some level. But I don't really care all that much. Life is simpler now that I don't feel the need to improve my page views, or feel the urge to "brand" myself. I just want to know "why", and let those of you who ask the same questions I had in on what I find out.</p> <p>That is why I write.</p> <br /> 2010-03-10T16:08:10Z http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/ Filed under: Trends, Coffee Shops, Coffee coffee beansPhoto: sean dreilinger, Flickr What if walking into a coffee shop were more like stepping into your local wine store? Imagine if you could peruse brews from different regions, processed and prepared by different growers and roasters -- just as you can scan the bottles for a spicy Spanish red or a crisp French Riesling. Would you feel empowered or overwhelmed? Some boutique coffee shops are banking on the idea that more is more, with cafe owners adopting almost a curator's eye toward the caffeinated offerings. But is this a passing fad or the next wave in coffee connoisseurship? Read on after the jump to hear what some coffee people think. Continue reading Do Multiple Roasters Give Coffee Houses Too Much Variety? Permalink | Email this | Comments nobody@example.com (Erin Meister) coffee coffee beans coffee shop coffee trends CoffeeBeans CoffeeShop featured http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/ Wed, 10 Mar 2010 11:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/trends/" rel="tag">Trends</a>, <a href="http://www.slashfood.com/category/coffee-shops/" rel="tag">Coffee Shops</a>, <a href="http://www.slashfood.com/category/coffee/" rel="tag">Coffee</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/coffee-4.jpg" alt="coffee beans"><span>Photo: <a target="_blank" href="http://www.flickr.com/photos/seandreilinger/1353110770/">sean dreilinger, Flickr</a></span></p> </div> What if walking into a coffee shop were more like stepping into your local wine store? Imagine if you could peruse brews from different regions, processed and prepared by different growers and roasters -- just as you can scan the bottles for a spicy Spanish red or a crisp French Riesling. Would you feel empowered or overwhelmed?<br /> <br /> Some boutique coffee shops are banking on the idea that more is more, with cafe owners adopting almost a curator's eye toward the caffeinated offerings. But is this a passing fad or the next wave in coffee connoisseurship?<br /> <br /> <i>Read on after the jump to hear what some coffee people think.</i> <p><a href="http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/" rel="bookmark">Continue reading <em>Do Multiple Roasters Give Coffee Houses Too Much Variety?</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19388923/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T11:00:00-05:00 http://feedproxy.google.com/~r/SteamyKitchen/~3/V4uLOedEkCE/7717-tiramisu-pancakes.html [IMAGE] If you are all out of willpower today, do not, I repeat do not click on this link for the Tiramisu Pancake recipe. I’m warning ya! You’ll want it baaaad and I won’t be able to help you. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (SteamyKitchen) Recipes Sweets & Libations http://feedproxy.google.com/~r/SteamyKitchen/~3/V4uLOedEkCE/7717-tiramisu-pancakes.html Wed, 10 Mar 2010 15:28:31 -0000 <div class="tweetmeme_button"><a target="_blank" href="http://api.tweetmeme.com/share?url=http%3A%2F%2Fsteamykitchen.com%2F7717-tiramisu-pancakes.html"><br /> <img src="http://api.tweetmeme.com/imagebutton.gif?url=http%3A%2F%2Fsteamykitchen.com%2F7717-tiramisu-pancakes.html&amp;source=steamykitchen&amp;style=normal"><br /></a></div> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/TLC-tiramisu-pancakes-stacked.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/TLC-tiramisu-pancakes-stacked.jpg" alt=""></a></p> <p>If you are all out of willpower today, do not, I repeat do not <a target="_blank" href="http://blogs.discovery.com/tlc-steamy-kitchen/2010/03/tiramisu-pancakes.html">click on this lin</a><a target="_blank" href="http://blogs.discovery.com/tlc-steamy-kitchen/2010/03/tiramisu-pancakes.html">k for the Tiramisu Pancake recipe</a>.</p> <p>I’m warning ya! You’ll want it baaaad and I won’t be able to help you.</p> <p><a href="http://feedads.g.doubleclick.net/~a/QREFAhZSrK8OUMUZILhvoWooJSM/0/da"><img src="http://feedads.g.doubleclick.net/~a/QREFAhZSrK8OUMUZILhvoWooJSM/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/QREFAhZSrK8OUMUZILhvoWooJSM/1/da"><img src="http://feedads.g.doubleclick.net/~a/QREFAhZSrK8OUMUZILhvoWooJSM/1/di"></a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=V4uLOedEkCE:5pOiiNE0-qw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=V4uLOedEkCE:5pOiiNE0-qw:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=V4uLOedEkCE:5pOiiNE0-qw:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=V4uLOedEkCE:5pOiiNE0-qw:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=V4uLOedEkCE:5pOiiNE0-qw:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=V4uLOedEkCE:5pOiiNE0-qw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=V4uLOedEkCE:5pOiiNE0-qw:gIN9vFwOqvQ"></a></div> 2010-03-10T15:28:31Z http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/ Filed under: Feast Your Eyes Photo: stinkkatze, Flickr You can take your coffee after your meal, or, like photographer and cook stinkkatze, take your coffee and put it in a marinade. Based on a recipe from Good Eats host Alton Brown -- who uses good strong coffee, cider vinegar, molasses and mustard to tenderize and flavor pork -- our blogger uses chicory, which is naturally non-caffeinated. The marinade is later cooked down as a glaze for the meat. Here it's served with sweet potatoes and onions. A terrific source for all things porcine (as well as for another killer coffee-molasses marinade) is the Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells. Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes. Permalink | Email this | Comments nobody@example.com (Nanette Maxim) ALTON BROWN coffee marinades pork recipes http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/ Wed, 10 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-pork-chops.jpg"><span>Photo: <a href="http://www.flickr.com/photos/adelaidevasilek/3422304331/in/pool-slashfood" target="_blank">stinkkatze, Flickr</a></span></p> </div> You can take your coffee after your meal, or, like photographer and cook stinkkatze, take your coffee and put it in a <a href="http://recipe.aol.com/recipe/coffee-molasses-marinade/124377" target="_blank">marinade</a>. Based on a <a href="http://www.foodnetwork.com/recipes/alton-brown/molasses-coffee-marinated-pork-chops-recipe/index.html" target="_blank">recipe</a> from <em>Good Eats</em> host Alton Brown -- who uses good strong coffee, cider vinegar, molasses and mustard to tenderize and flavor pork -- our blogger uses chicory, which is naturally non-caffeinated. The marinade is later cooked down as a glaze for the meat. Here it's served with sweet potatoes and onions.<br /> <br /> A terrific source for all things porcine (as well as for another killer coffee-molasses marinade) is the <em><a href="http://www.amazon.com/Bruce-Aidellss-Complete-Book-Pork/dp/B001O9CD3I/ref=ntt_at_ep_dpt_3" target="_blank">Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat,</a></em> by Bruce Aidells.<br /> <br /> <i>Become a member of the <a href="http://www.flickr.com/groups/slashfood/" target="_blank">Slashfood Flickr pool</a> to get a shot at having your photos featured in Feast Your Eyes.</i> <p></p> <p><a href="http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19378638/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/10/chicory-molasses-pork-chops-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-10T10:00:00-05:00 http://www.gastronomydomine.com/2010/03/administrivia.html Blogger is stopping support for FTP blogs in a couple of months, and this blog happens to be one of them. I'm migrating the blog this week. Hopefully, you shouldn't experience any downtime (I'm hoping you won't notice any difference at all). It's a big blog, though, and there are a bazillion links and pictures that I'm going to have to check, so the work will take me a few days. There will probably be no more posts this week - hopefully service should be back to normal on Monday. nobody@example.com (noreply@blogger.com (Liz)) notices http://www.gastronomydomine.com/2010/03/administrivia.html Wed, 10 Mar 2010 10:26:00 -0000 Blogger is stopping support for FTP blogs in a couple of months, and this blog happens to be one of them. I'm migrating the blog this week.<br /> <br /> Hopefully, you shouldn't experience any downtime (I'm hoping you won't notice any difference at all). It's a big blog, though, and there are a bazillion links and pictures that I'm going to have to check, so the work will take me a few days. There will probably be no more posts this week - hopefully service should be back to normal on Monday. <div class="blogger-post-footer"><img alt=""></div> 2010-03-10T10:26:00Z http://www.noodlepie.com/2010/03/how-to-be-a-mobile-foreign-correspondent.html I've been doing a lot of training for the BBC College of Journalism of late. I took the opportunity to blog a little bit of the background on doing the photojournalism story from Rubona, in eastern Rwanda the other week. If you're interested in how to be a mobile foreign correspondent with minimal (and in some cases pretty old) tools, take a look at this post on the College site. nobody@example.com (Graham Holliday) Journalism Rwanda What I'm working on http://www.noodlepie.com/2010/03/how-to-be-a-mobile-foreign-correspondent.html Wed, 10 Mar 2010 09:40:31 +0100 <div class="flickr-frame"><a href="http://www.flickr.com/photos/noodlepie/4406422924/" title="photo sharing"><img alt="" src="http://farm3.static.flickr.com/2704/4406422924_176e7c81f1.jpg"></a><br /> <p>I've been doing a lot of training for the <a href="http://www.bbc.co.uk/journalism/">BBC College of Journalism</a> of late. I took the opportunity to blog a little bit of the background on doing the <a href="http://www.noodlepie.com/2010/03/watching-stoke-vs-arsenal-in-rwanda.html">photojournalism story</a> from Rubona, in eastern Rwanda the other week. If you're interested in how to be a mobile foreign correspondent with minimal (and in some cases pretty old) tools, take a look at <a href="http://www.noodlepie.com/2010/03/watching-stoke-vs-arsenal-in-rwanda.html">this post on the College site</a>.</p> </div> 2010-03-10T09:40:31+01:00 http://feedproxy.google.com/~r/IsMyBlogBurning/~3/MgFshWwEIu8/choose-right-packers-movers-your-home-relocation Relocation of home is a process of hustle and bustle. It is one of stressful tasks of lifetime. To avoid the hustle bustle of home relocation or make it hassle free, people can get the services offered of professional removal companies also called Packers Movers. But choosing a right moving company is also big undertaking and it should not take as a fun chore or in very easy way. 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/MgFshWwEIu8/choose-right-packers-movers-your-home-relocation Tue, 09 Mar 2010 21:41:16 -0800 <p>Relocation of home is a process of hustle and bustle. It is one of stressful tasks of lifetime. To avoid the hustle bustle of home relocation or make it hassle free, people can get the services offered of professional removal companies also called Packers Movers. But choosing a right moving company is also big undertaking and it should not take as a fun chore or in very easy way.</p> <p><a href="http://www.ismyblogburning.com/choose-right-packers-movers-your-home-relocation">read more</a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=MgFshWwEIu8:6InMmBG956o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=MgFshWwEIu8:6InMmBG956o:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=MgFshWwEIu8:6InMmBG956o:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=MgFshWwEIu8:6InMmBG956o:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=MgFshWwEIu8:6InMmBG956o:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=MgFshWwEIu8:6InMmBG956o:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=MgFshWwEIu8:6InMmBG956o:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=MgFshWwEIu8:6InMmBG956o:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/MgFshWwEIu8"> 2010-03-09T21:41:16-08:00 http://www.latartinegourmande.com/2010/03/09/la-tartine-gourmande-cookbook/ It’s already Tuesday and I am a day late. Désolée ! I promised a winner for the Around Fog Linen catalog. And I am happy to announce that Dawn McBeth is the one with the lucky number. Thank you Dawn, I will be sending you the catalog tomorrow. This week is also one amongst many that requires my full attention. So you’ll have to excuse the lack of chit chat. And recipes. I have my cookbook manuscript to finish, the pictures to organize and prepare for print–and I am feeling fairly rushed with life, to say the least. But I am *so* looking forward to finally see my cookbook take shape. To see my recipes on paper, with colors and a design. To have the book be given a life outside my home. It will be published and available next Spring. This morning, while I was chatting with a friend and I told her that I felt quite exhausted, “I am not surprised,” she said. “Your book,” she went on, “it’s like you are giving birth again!” Obviously, it’s not exactly the same kind–we know that. But it’s definitely a life event that took its course over numerous months, growing slowly and steadily, step by step, day after day. And today, I am really keen to feel the final product between my hands. Merci! Thank you for being here. For coming back, no matter what. Next to the love and support I receive from P. (who is well fed, under all circumstances, as he likes to tell me when I ask that he goes grocery shopping at odd times of the day) and Lulu–who took her very first steps this weekend–you are making this book happen! Here’s a snapshot of what’s going to be the feel you’ll find inside my book. Share and Enjoy: Print this article! Digg del.icio.us Facebook Google Bookmarks Twitter nobody@example.com (Béa) Eggs Food & Travel Food Photography Food Styling French Inspired http://www.latartinegourmande.com/2010/03/09/la-tartine-gourmande-cookbook/ Wed, 10 Mar 2010 03:24:01 -0000 <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/ED0C9143.jpg" alt=""></p> <p>It’s already Tuesday and I am a day late. <em>Désolée !</em> I promised a winner for the <a href="http://www.latartinegourmande.com/2010/03/03/fog-linen-work-saveur-magazine-food-blog-awards/">Around Fog Linen catalog</a>. And I am happy to announce that <strong>Dawn McBeth</strong> is the one with the lucky number. Thank you Dawn, I will be sending you the catalog tomorrow.</p> <p>This week is also one amongst many that requires my full attention. So you’ll have to excuse the lack of chit chat. And recipes. I have <strong>my <a href="http://www.latartinegourmande.com/2009/01/29/the-cookbook-le-livre-de-cuisine/">cookbook</a> manuscript</strong> to finish, the pictures to organize and prepare for print–and I am feeling fairly rushed with life, to say the least. But I am *<em>so</em>* looking forward to finally see my cookbook take shape. To see my recipes on paper, with colors and a design. To have the book be given a life outside my home. It will be published and available next Spring.</p> <p>This morning, while I was chatting with a friend and I told her that I felt quite exhausted, <em>“I am not surprised,”</em> she said. “Your book,” she went on, <em>“it’s like you are giving birth again!”</em></p> <p>Obviously, it’s not exactly the same kind–we know that. But it’s definitely a life event that took its course over numerous months, growing slowly and steadily, step by step, day after day. And today, I am really keen to feel the final product between my hands.</p> <p><em>Merci!</em> Thank you for being here. For coming back, no matter what. Next to the love and support I receive from P. (who is well fed, under all circumstances, as he likes to tell me when I ask that he goes grocery shopping at odd times of the day) and <strong>Lulu</strong>–who took her very first steps this weekend–you are making this book happen!</p> <p>Here’s a snapshot of what’s going to be the feel you’ll find inside my book.</p> <p><img src="http://www.latartinegourmande.com/wp-content/uploads/2010/03/cookbookbea1.jpg" alt=""></p> 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 /> 2010-03-10T03:24:01Z http://www.slashfood.com/2010/03/09/project-rice-and-beans/ Filed under: Events Photo: Heather Tyree Over the past five years, the BB&T Charleston Wine + Food Festival has managed to raise over $130,000 for local charitable initiatives. This year, after vetting applications from a number of local organizations, the festival selected Louie's Kids and Slow Food Charleston as their signature charities for 2010. Louie's Kids helps to fight obesity one child at a time by customizing solutions that range from local Y membership and online counseling to creating scholarships to wellness and weight loss camps. Charleston's active chapter of Slow Food USA is motivating the city's residents to support local farmers and the restaurants that support them and serve sustainable, seasonal foods from the region. To up the ante on charitable donations this year, a series of one-of-a-kind portraits -- crafted entirely of rice and beans -- were created by local high school students at School of the Arts (SOTA), and put up for silent auction. The portraits pay homage to the Lowcountry's food cycle and feature four individuals who embody the importance of local food traditions and community: chef Mike Lata, shrimper Wayne Magwood, farmer Celeste Albers, and Louie's Kid participant Auja Ravenel (who lost 60 pounds as a result of her hard work with the organization). Each likeness was stenciled, using photos of the individuals for reference, onto a 5 by 4 piece of wood before individual grains of rice and legumes were applied by hand using small paintbrushes and lots of acrylic glue. Students got to rest for once and for all the notion that playing with food leads to no good. Permalink | Email this | Comments nobody@example.com (Heather Tyree) 3d rice and bean portaits 3dRiceAndBeanPortaits charleston food wine festival CharlestonFoodWineFestival http://www.slashfood.com/2010/03/09/project-rice-and-beans/ Tue, 09 Mar 2010 17:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/events/" rel="tag">Events</a></p> <div class="photo-slim"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/project-rice-and-beans1.jpg" alt=""><span>Photo: Heather Tyree</span></p> </div> Over the past five years, the <a href="http://www.charlestonwineandfood.com/new/" target="_blank">BB&amp;T Charleston Wine + Food Festival</a> has managed to raise over $130,000 for local charitable initiatives. This year, after vetting applications from a number of local organizations, the festival selected <a target="_blank" href="http://www.louieskids.org/">Louie's Kids</a> and <a target="_blank" href="http://www.slowfoodcharleston.org/">Slow Food Charleston</a> as their signature charities for 2010.<br /> <br /> Louie's Kids helps to fight obesity one child at a time by customizing solutions that range from local Y membership and online counseling to creating scholarships to wellness and weight loss camps. Charleston's active chapter of Slow Food USA is motivating the city's residents to support local farmers and the restaurants that support them and serve sustainable, seasonal foods from the region.<br /> <br /> To up the ante on charitable donations this year, a series of one-of-a-kind portraits -- crafted entirely of rice and beans -- were created by local high school students at <a href="http://sota.cofc.edu/" target="_blank">School of the Arts</a> (SOTA), and put up for <a target="_blank" href="http://www.biddingforgood.com/auction/AuctionHome.action?vhost=charfoodandwine">silent auction</a>. The portraits pay homage to the Lowcountry's food cycle and feature four individuals who embody the importance of local food traditions and community: chef Mike Lata, shrimper Wayne Magwood, farmer Celeste Albers, and Louie's Kid participant Auja Ravenel (who lost 60 pounds as a result of her hard work with the organization). Each likeness was stenciled, using photos of the individuals for reference, onto a 5 by 4 piece of wood before individual grains of rice and legumes were applied by hand using small paintbrushes and lots of acrylic glue.<br /> <br /> Students got to rest for once and for all the notion that playing with food leads to no good. <p></p> <p><a href="http://www.slashfood.com/2010/03/09/project-rice-and-beans/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19390237/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/09/project-rice-and-beans/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-09T17:30:00-05:00 http://www.slashfood.com/2010/03/09/charolais-cheese-course/ Filed under: Cheese Course charolaisCharolais stands tall, left. Photo: chez loulou, Flickr When it comes to cheese consumption, measuring the depths of taste is no easy task. Take a demi-sec (medium-aged) French goat's milk cheese like Charolais from Burgundy. It has a bright grassy aroma and a smooth, firm paste that melts on the palate, giving way to several different taste sensations that are all mildly citrus-like and "goaty." At first, the cheese seems to be fairly mild, making it the perfect goat's milk cheese for the sensitive palate. However, after the cheese is swallowed, its flavor resonates and increases in strength, accumulating deep floral and grassy notes. In other words, it has a kick that lasts for a bit. Continue reading Charolais - Cheese Course Permalink | Email this | Comments nobody@example.com (Max Shrem) charolais cheese cheese course french cheese goat cheese http://www.slashfood.com/2010/03/09/charolais-cheese-course/ Tue, 09 Mar 2010 17:00:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/cheese-course/" rel="tag">Cheese Course</a></p> <div class="photo"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/charolais-blue-de-shvre.jpg" alt="charolais"><span>Charolais stands tall, left. Photo: <a href="http://www.flickr.com/photos/chez_loulou/2541716544/" target="_blank">chez loulou, Flickr</a></span></p> </div> When it comes to cheese consumption, measuring the depths of taste is no easy task. Take a demi-sec (medium-aged) French goat's milk cheese like Charolais from Burgundy. It has a bright grassy aroma and a smooth, firm paste that melts on the palate, giving way to several different taste sensations that are all mildly citrus-like and "goaty."<br /> <br /> At first, the cheese seems to be fairly mild, making it the perfect goat's milk cheese for the sensitive palate. However, after the cheese is swallowed, its flavor resonates and increases in strength, accumulating deep floral and grassy notes. In other words, it has a kick that lasts for a bit. <p><a href="http://www.slashfood.com/2010/03/09/charolais-cheese-course/" rel="bookmark">Continue reading <em>Charolais - Cheese Course</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/09/charolais-cheese-course/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19388610/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/09/charolais-cheese-course/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-09T17:00:00-05:00 http://www.slashfood.com/2010/03/09/minnesota-meets-somalia/ Filed under: Restaurants donutsPhoto: Safari Express For many people Minnesota conjures up images of frigid temperatures and duck boots. But ironically it's also home to the largest Somali community in the United States, more than 30,000 people. Located in the horn of Africa, Somalia has had many culinary influences throughout its history -- Middle Eastern, Mediterranean, Indian and Italian to name a few. In 2006, Jamal Hashi, a 28-year-old Somali chef, who was forced to flee his homeland when he was only eight years old because of civil unrest, opened a restaurant in Minneapolis called Safari Express, which offers Somali fast food. It's become hugely popular not only for Somali immigrants but among Americans craving something different and a little spicy. "African food has not gotten much recognition because it's been overlooked by political problems there," Jamal told Slashfood. "When I talk to people about Somali food they are always taken aback a bit by the idea of an East African cuisine." Continue reading Minnesota Meets Somalia Permalink | Email this | Comments nobody@example.com (Nicki Gostin) jamal hashi safari express somali food http://www.slashfood.com/2010/03/09/minnesota-meets-somalia/ Tue, 09 Mar 2010 16:30:00 -0500 <p>Filed under: <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a></p> <div class="photo-wide"> <p class="cap"><img src="http://www.blogcdn.com/www.slashfood.com/media/2010/03/safari-express-590.jpg" alt="donuts"><span>Photo: <a href="http://www.safariexpresstogo.com/index.php" target="_blank">Safari Express</a></span></p> </div> <br /> For many people Minnesota conjures up images of frigid temperatures and duck boots. But ironically it's also home to the largest Somali community in the United States, more than 30,000 people. Located in the horn of Africa, Somalia has had many culinary influences throughout its history -- Middle Eastern, Mediterranean, Indian and Italian to name a few.<br /> <br /> In 2006, Jamal Hashi, a 28-year-old Somali chef, who was forced to flee his homeland when he was only eight years old because of civil unrest, opened a restaurant in Minneapolis called Safari Express, which offers Somali fast food. It's become hugely popular not only for Somali immigrants but among Americans craving something different and a little spicy.<br /> <br /> "African food has not gotten much recognition because it's been overlooked by political problems there," Jamal told Slashfood. "When I talk to people about Somali food they are always taken aback a bit by the idea of an East African cuisine." <p><a href="http://www.slashfood.com/2010/03/09/minnesota-meets-somalia/" rel="bookmark">Continue reading <em>Minnesota Meets Somalia</em></a></p> <p></p> <p><a href="http://www.slashfood.com/2010/03/09/minnesota-meets-somalia/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/19389889/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2010/03/09/minnesota-meets-somalia/#comments" title="View reader comments on this entry">Comments</a></p> 2010-03-09T16:30:00-05:00 http://feedproxy.google.com/~r/SteamyKitchen/~3/dGXPNoPZYF4/7699-ham-blackberry-rum-glazed.html [IMAGE] I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday! I’ve been in the kitchen, pretending it’s Easter and cookin’ up some fantastic ham recipes. The first recipe that I want to share is a Easter ham dinner for 2 people. My in-laws are always asking for recipes scaled down for two, so this is a perfect one for them. Instead of buying a big gigantic ham – which for 2 people would last them probably 3 years – buy individual ham steaks. I like to give the ham steaks a good sear on both sides and then top it off with a fruity, rum-my glaze. And because so many of you asked in the comments, the side dish that I have is zucchini and carrot strands. Oh my goodness, I can’t wait to do this, but we’re going to whip back in time and I’m in a link back to a vintage Steamy Kitchen post for that recipe. This is from a time long, long ago, before I even knew how to use a camera. There, I giving you ample warning. The zucchini spaghetti looks alien. Print RecipePrint Blackberry Rum Glazed Ham Recipe ================================ Perfect for Easter ham for two people! Two boneless ham steaks (about 1/2-inch thick) 1 tablespoon cooking oil (olive, vegetable, canola or peanut) 2 tablespoons butter 1/4 cup blackberry preserves (or jam) 1/8 cup white rum 1/2 cup packed brown sugar 1/2 cup fresh blackberries 1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes. 2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side. 3. Serve the ham steaks with a drizzle of the blackberry rum sauce. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (SteamyKitchen) American Recipes Fast Recipes GF-Adaptable Meat blackberries blackberry jam ham rum http://feedproxy.google.com/~r/SteamyKitchen/~3/dGXPNoPZYF4/7699-ham-blackberry-rum-glazed.html Tue, 09 Mar 2010 19:46:12 -0000 <div class="tweetmeme_button"><a target="_blank" href="http://api.tweetmeme.com/share?url=http%3A%2F%2Fsteamykitchen.com%2F7699-ham-blackberry-rum-glazed.html"><br /> <img src="http://api.tweetmeme.com/imagebutton.gif?url=http%3A%2F%2Fsteamykitchen.com%2F7699-ham-blackberry-rum-glazed.html&amp;source=steamykitchen&amp;style=normal"><br /></a></div> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8467.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8467.jpg" alt=""></a></p> <p>I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday!</p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8460.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8460.jpg" alt=""></a></p> <p>I’ve been in the kitchen, pretending it’s Easter and cookin’ up some fantastic ham recipes. The first recipe that I want to share is a Easter ham dinner for 2 people. My in-laws are always asking for recipes scaled down for two, so this is a perfect one for them.</p> <p>Instead of buying a big gigantic ham – which for 2 people would last them probably 3 years – buy individual ham steaks. I like to give the ham steaks a good sear on both sides and then top it off with a fruity, rum-my glaze.</p> <p>And because so many of you asked in the comments, the side dish that I have is zucchini and carrot strands. Oh my goodness, I can’t wait to do this, but we’re going to whip back in time and I’m in a link back to a vintage Steamy Kitchen post for that recipe.</p> <p>This is from a time long, long ago, before I even knew how to use a camera. There, I giving you ample warning.</p> <p>The <a title="Zucchini spaghetti" href="http://steamykitchen.com/54-zucchini-spaghetti.html">zucchini spaghetti looks alien</a>.</p> <p><span id="more-7699"></span></p> <p><a href="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8453.jpg"><img src="http://steamykitchen.com/wp-content/uploads/2010/03/ham-blackberry-rum-8453.jpg" alt=""></a></p> <div class="recipe"> <p id="printbutton"><a href="http://steamykitchen.com/print-recipe?pid=7699"><img src="http://steamykitchen.com/wp-content/themes/thesis_151/custom/images/printicon.gif" alt="Print Recipe">Print</a></p> <h1>Blackberry Rum Glazed Ham Recipe</h1> <p>Perfect for Easter ham for two people!</p> <p>Two boneless ham steaks (about 1/2-inch thick)<br /> 1 tablespoon cooking oil (olive, vegetable, canola or peanut)<br /> 2 tablespoons butter<br /> 1/4 cup blackberry preserves (or jam)<br /> 1/8 cup white rum<br /> 1/2 cup packed brown sugar<br /> 1/2 cup fresh blackberries</p> <p>1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.</p> <p>2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.</p> <p>3. Serve the ham steaks with a drizzle of the blackberry rum sauce.</p> </div> <p><a href="http://feedads.g.doubleclick.net/~a/e6qHnWIYO8qWjybQ6ZMwsmJGimA/0/da"><img src="http://feedads.g.doubleclick.net/~a/e6qHnWIYO8qWjybQ6ZMwsmJGimA/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/e6qHnWIYO8qWjybQ6ZMwsmJGimA/1/da"><img src="http://feedads.g.doubleclick.net/~a/e6qHnWIYO8qWjybQ6ZMwsmJGimA/1/di"></a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=dGXPNoPZYF4:SWDvHqGkSTk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=dGXPNoPZYF4:SWDvHqGkSTk:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=dGXPNoPZYF4:SWDvHqGkSTk:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=dGXPNoPZYF4:SWDvHqGkSTk:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=dGXPNoPZYF4:SWDvHqGkSTk:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/SteamyKitchen?a=dGXPNoPZYF4:SWDvHqGkSTk:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/SteamyKitchen?i=dGXPNoPZYF4:SWDvHqGkSTk:gIN9vFwOqvQ"></a></div> 2010-03-09T19:46:12Z http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-2010-lambing.html (3:30pm) Welcome to Babyland (5:30pm) Cute, Cute—and Hungry, Hungry! The short version is that our lambing season has started several weeks earlier than originally planned, and this Katahdin hair sheep mama and her twin lambs, who were born just before we got back from town (of course), are doing just fine. The brown one is a boy, and the white one is a girl. The longer version—in which I explain just what the heck is going on, and ply you with more lambie cuteness—will have to wait until tomorrow, as we're heading back out, in the opposite direction this time, to hunt down yet more tractor parts—for both of our vintage tractors. The question is, Will there be more lambs waiting for us when we get home? Can't wait for the cute? These should hold you over for a while: 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 © Copyright 2010 FarmgirlFare.com, the doubly cute foodie farm blog where 'vintage tractors' just sounds so much nicer than 'rattly old broken down tractors,' doesn't it? nobody@example.com (Farmgirl Susan) katahdin sheep Daily Dose of Cute 14 lambing season 2010 http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-2010-lambing.html Tue, 09 Mar 2010 15:23:00 -0000 <div align="justify"><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZlKM_sRvI/AAAAAAAADzk/Cdhb40p4PqA/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+1.JPG"><span><img alt="" src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZlKM_sRvI/AAAAAAAADzk/Cdhb40p4PqA/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+1.JPG"></span></a><span><br /> <span>(3:30pm) Welcome to Babyland</span><br /> <br /> <br /></span><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5Zk1qdIufI/AAAAAAAADzc/R-QAZPyGKR0/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+2.JPG"><span><img alt="" src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5Zk1qdIufI/AAAAAAAADzc/R-QAZPyGKR0/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+2.JPG"></span></a><span><br /> <br /> <br /></span><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZkrgS-WuI/AAAAAAAADzU/nqmFFT6qKl8/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+3.JPG"><span><img alt="" src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZkrgS-WuI/AAAAAAAADzU/nqmFFT6qKl8/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+3.JPG"></span></a><span><br /> <br /> <br /></span><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5ZkcHSWrcI/AAAAAAAADzM/fCro9bYER4U/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+4.JPG"><span><img alt="" src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5ZkcHSWrcI/AAAAAAAADzM/fCro9bYER4U/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+4.JPG"></span></a><span><br /> <br /> <br /></span><a href="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZkTGx8VPI/AAAAAAAADzE/KvMkVZknGM8/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+5.JPG"><span><img alt="" src="http://1.bp.blogspot.com/_h2EzbV4lTjA/S5ZkTGx8VPI/AAAAAAAADzE/KvMkVZknGM8/s1600/Farmgirl+Fare+-+Ava+and+newborn+twins+5.JPG"></span></a><span><br /> <span>(5:30pm) Cute, Cute—and Hungry, Hungry!</span><br /> <br /> <span>The short version is that our lambing season has started several weeks earlier than originally planned, and this <a href="http://foodiefarmgirl.blogspot.com/2009/06/tuesday-dose-of-cute-stripping-down-for.html"><u>Katahdin hair sheep</u></a> mama and her twin lambs, who were born just before we got back from town (of course), are doing just fine. The brown one is a boy, and the white one is a girl.<br /> <br /> The longer version—in which I explain just what the heck is going on, and ply you with more lambie cuteness—will have to wait until tomorrow, as we're heading back out, in the opposite direction this time, to hunt down yet more tractor parts—for <em>both</em> of our <a href="http://foodiefarmgirl.blogspot.com/2008/06/friday-farm-photo-antique-haying.html"><u>vintage tractors</u></a>.<br /> <br /> The question is, <em>Will there be more lambs waiting for us when we get home?</em><br /> <br /> <strong>Can't wait for the cute? These should hold you over for a while:</strong><br /></span><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><span><br /></span><br /> <span>© Copyright 2010 <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the doubly cute foodie farm blog where 'vintage tractors' just sounds so much nicer than 'rattly old broken down tractors,' doesn't it?</span></span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-09T15:23:00Z http://chocolateandzucchini.com/archives/2010/03/converting_yeastbased_recipes_to_use_a_sourdough_starter.php Starter conversion Once you have a natural starter alive and kicking on your counter, stealing the occasional banana from the fruit bowl, it's hard to go back to baking bread with commercial yeast. Not only would that feel like a bit of a betrayal (though you can always blindfold the jar of starter or work under the cover of night) but every loaf is an opportunity to strengthen your starter as well as your skills. And frankly, you've gotten used to the vivid flavor and lasting freshness of sourdough-powered bread, so you're a bit spoiled. That's not to say you want to limit yourself to those recipes written with a starter in mind: even though baking with a natural starter has the ancestral high ground and is regaining considerable popularity of late, it is still practiced by a minority of home bakers, and most of the bread recipes out there call for commercial yeast. But of course, most breads (see caveats below) leavened with commercial yeast can be leavened with a natural starter. It is just a matter of converting the recipe; all you need is a calculator and a play-it-by-ear disposition. So, how do you go about it? There is no single method* but I have had good success with mine, so I wanted to share it with you below. If you want to chime in with your own method and experience, I'll be most interested to hear them. Continue reading "Converting Yeast-Based Recipes To Use A Sourdough Starter" 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) Bread & Brioche http://chocolateandzucchini.com/archives/2010/03/converting_yeastbased_recipes_to_use_a_sourdough_starter.php Tue, 09 Mar 2010 15:03:07 +0100 <p><img alt="Starter conversion" src="http://chocolateandzucchini.com/archives/images/bread/levainconversion.jpg"></p> <p>Once you have a <a href="http://chocolateandzucchini.com/archives/2009/07/natural_starter_bread.php" target="_self">natural starter</a> alive and kicking on your counter, stealing the occasional banana from the fruit bowl, it's hard to go back to baking bread with commercial yeast.</p> <p>Not only would that feel like a bit of a <b>betrayal</b> (though you can always blindfold the jar of starter or work under the cover of night) but every loaf is an opportunity to strengthen your starter as well as your skills. And frankly, you've gotten used to the vivid flavor and lasting freshness of sourdough-powered bread, so you're a bit spoiled.</p> <p>That's not to say you want to limit yourself to those <b>recipes</b> written with a starter in mind: even though baking with a natural starter has the ancestral high ground and is regaining considerable popularity of late, it is still practiced by a minority of home bakers, and most of the bread recipes out there call for commercial yeast.</p> <p>But of course, most breads (see caveats below) leavened with commercial yeast can be leavened with a natural starter. It is just a matter of <b>converting the recipe</b>; all you need is a calculator and a play-it-by-ear disposition.</p> <p>So, how do you go about it? There is no single method* but I have had good success with mine, so I wanted to share it with you below. If you want to <b>chime in</b> with your own method and experience, I'll be most interested to hear them.</p> <br /> Continue reading "<a href="http://chocolateandzucchini.com/archives/2010/03/converting_yeastbased_recipes_to_use_a_sourdough_starter.php#more">Converting Yeast-Based Recipes To Use A Sourdough Starter</a>"<br /> <a href="http://chocolateandzucchini.com/archives/2010/03/converting_yeastbased_recipes_to_use_a_sourdough_starter.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 /> 2010-03-09T15:03:07+01:00 http://guiltycarnivore.com/2010/03/08/ping-2/ [IMAGE] Recently hit Chinatown’s Ping for some post-work drinks and snackables. [IMAGE] Bellied up to the counter/bar, where I prefer eating. At Ping you might smell like a combination of smoke and fish sauce when you leave, though. [IMAGE] Ping features excellent skewered meat. A round was ordered. At Ping the skewered meat is priced per skewer, but you have to order a minimum of two. This has always been their policy, even since I first visited Ping a little over a year ago during its Grand Opening week. Apparently the two skewer minimum is a problem for some people. Why don’t they just say there’s two to an order and double the price? I thought about this long and hard over the last year, and then it occurred to me. With this policy, you can order three! or Five! Or Seven!!! [IMAGE] lamb satay skewer: malaysian satay with peanut sauce. ($2.50/ea) [IMAGE] bbq beef skewer: with pineapple & chili, sweet soy, pepper and fish sauce. ($2.50/ea) [IMAGE] baby-octopus skewer: marinated in lime, chilies, garlic, fish sauce and cilantro. ($3.50/ea) [IMAGE] house-made fish ball skewer: thai-style, dipped in sweet chili sauce. ($2.50/ea) Everthing was oh so flavorful and tasty. Like food. Aggressively seasoned. Made with ingredients. So another round was ordered. To mix up the protein, a decision was made to introduce a bit of green. Something to modulate this gut carpet-bombing campaign. [IMAGE] nonya-style greeen beans: in spicy coconut curry and fried shallots. ($8). NOTE: this is just an a la carte dish. No two order minimum. Though I would order two because they are tasty and toothsome. [IMAGE] beef satay skewer. malaysian satay with peanut sauce. ($2.50/ea) We had the lamb already…why not the beef? I am an equal opportunity, craven consumer of ungulate flesh, especially that of the artiodactyl. I assume one day I shall explore perissodactyls with the zeal and attention they deserve. [IMAGE] quail egg skewer: wrapped in bacon, with spicy mayo sauce. ($2.75/ea) It is my contention that if you ate these with every meal every day for the rest of your life you would die happy and stupid and soon. A salted plum collins and a couple Tiger beers rounded things out. [IMAGE] And because I’m a masochist who actively sabotages his lower gastrointestinal tract, another couple deliciously incendiary skewers of the spicy baby octopus made their way to our countertop. Much to the displeasure of my anus the next morning. Don’t hate the playa; hate the game. Ping 102 Northwest 4th Avenue Portland, OR 97209 (503) 229-7464 Ping on THE WORLD WIDE WEB pdx PLATE Portlandfood.org BB has been here… and Lizzy has been here… and so has the Fearless Critic nobody@example.com (The Guilty Carnivore) Dining Out Food I Ate That Was Meat Portland iPhone Eating http://guiltycarnivore.com/2010/03/08/ping-2/ Tue, 09 Mar 2010 03:46:55 -0000 <p><img></p> <p>Recently hit Chinatown’s Ping for some post-work drinks and snackables.</p> <p><img></p> <p>Bellied up to the counter/bar, where I prefer eating. At Ping you might smell like a combination of smoke and fish sauce when you leave, though.</p> <p><a href="skewers.jpg"><img></a></p> <p>Ping features excellent skewered meat. A round was ordered. At Ping the skewered meat is priced per skewer, but you have to order a minimum of two. This has always been their policy, even since I first visited Ping a little over a year ago during its Grand Opening week. Apparently the two skewer minimum is a problem for some people. Why don’t they just say there’s two to an order and double the price? I thought about this long and hard over the last year, and then it occurred to me. With this policy, you can order three! or Five! Or Seven!!!</p> <p><img></p> <p><strong>lamb satay skewer:</strong> malaysian satay with peanut sauce. ($2.50/ea)</p> <p><img></p> <p><strong>bbq beef skewer:</strong> with pineapple &amp; chili, sweet soy, pepper and fish sauce. ($2.50/ea)</p> <p><a href="oct.jpg"><img></a></p> <p><strong>baby-octopus skewer:</strong> marinated in lime, chilies, garlic, fish sauce and cilantro. ($3.50/ea)</p> <p><img></p> <p><strong>house-made fish ball skewer:</strong> thai-style, dipped in sweet chili sauce. ($2.50/ea)</p> <p>Everthing was oh so flavorful and tasty. Like food. Aggressively seasoned. Made with ingredients. So another round was ordered.</p> <p>To mix up the protein, a decision was made to introduce a bit of green. Something to modulate this gut carpet-bombing campaign.</p> <p><img></p> <p><strong>nonya-style greeen beans:</strong> in spicy coconut curry and fried shallots. ($8). NOTE: this is just an a la carte dish. No two order minimum. Though I would order two because they are tasty and toothsome.</p> <p><img></p> <p><strong>beef satay skewer.</strong> malaysian satay with peanut sauce. ($2.50/ea)</p> <p>We had the lamb already…why not the beef? I am an equal opportunity, craven consumer of ungulate flesh, especially that of the artiodactyl. I assume one day I shall explore perissodactyls with the zeal and attention they deserve.</p> <p><img></p> <p><strong>quail egg skewer:</strong> wrapped in bacon, with spicy mayo sauce. ($2.75/ea)</p> <p>It is my contention that if you ate these with every meal every day for the rest of your life you would die happy and stupid and soon.</p> <p>A salted plum collins and a couple Tiger beers rounded things out.</p> <p><img></p> <p>And because I’m a masochist who actively sabotages his lower gastrointestinal tract, another couple deliciously incendiary skewers of the spicy baby octopus made their way to our countertop. Much to the displeasure of my anus the next morning. Don’t hate the playa; hate the game.</p> <h3><a href="http://www.pingpdx.com/">Ping</a></h3> <p>102 Northwest 4th Avenue<br /> Portland, OR 97209<br /> (503) 229-7464</p> <h3>Ping on THE WORLD WIDE WEB</h3> <p><a href="http://pdxplate.com/forum/ping">pdx PLATE<br /></a><a href="http://www.portlandfood.org/index.php?showtopic=7897">Portlandfood.org<br /></a><a href="http://wineguyworld.blogspot.com/2009/03/quick-bites-pdx-ping.html">BB has been here…<br /></a><a href="http://lizzydishesportland.blogspot.com/2009/03/ping-ping-ping-went-my-heart.html">and Lizzy has been here…<br /></a><a href="http://www.fearlesscritic.com/portland/restaurant/5158/ping-portland">and so has the Fearless Critic</a></p> 2010-03-09T03:46:55Z http://desertculinary.blogspot.com/2010/03/vintage-butterscotch-bars.html When I asked Jeff if there was anything he would like made to take with for the long drive ahead of us, his first reply was peanut butter cookies. He quickly followed that up with "Wait, nevermind... how about some sort of bar cookie? Maybe brownies, or how about some sort of blondie - it's been awhile since we've had those!". Ding ding ding! Sounded perfect to me! Nothing seemed to catch my eye though when I was going through saved recipes I have on the computer, but flipping through a favorite cookie book led me to these Vintage Butterscotch Bars that I kept going back to. Besides reading incredible, with an ingredient list kept to a short ten items, there is very little effort required to prepare the batter. Out of habit, I like to whisk the dry ingredients all together in a separate bowl, which has the benefit of making sure the leavning and salt is evenly spread throughout. If you don't want the extra dish to wash, you could easily make these a one-bowl wonder by thoroughly stirring in the baking powder and salt just before you work in the flour. Nuts are often an accompaniment in brownies/blondies, though I could go either way when it comes to nuts in baked goods (I wasn't a fan though growing up). Pecans, toasted first, would be a good choice to stir into the glistening batter, but walnuts won out this time as that was Jeff's request. He also suggested shreds of coconut, which was an intriguing recommendation, but sadly I didn't have any in the house and neither of us wanted to wait! You'll want to keep a keen eye on these as they bake - look for them to be done when the top looks set and the edges are just beginning to pull away from the sides of the pan. If you are a toothpick tester, you are not looking for the toothpick to come out clean - what you do want it moist crumbs clinging, but not any raw batter. While these shiny bars are dense and quite moist like a decadent brownie, they also held together well (great for travel!) and were not too gooey to cut cleanly. With two cups of brown sugar, I was wondering if the sweetness would end up leaning towards the side of being cloying, but with Jeff's request of walnuts, their nuttiness cut through the sugar and kept them in check. They didn't rise as high as I thought they would - however, since we found them to be fairly rich, that made me appreciate their thinness more than I thought I would. You could always try a smaller pan, adding extra minutes to the bake time, for a thicker bar. Recipes Vintage Butterscotch Bars [IMAGE] [IMAGE] [IMAGE] [IMAGE] nobody@example.com (Joe) http://desertculinary.blogspot.com/2010/03/vintage-butterscotch-bars.html Mon, 08 Mar 2010 23:25:00 -0000 When I asked Jeff if there was anything he would like made to take with for the long drive ahead of us, his first reply was peanut butter cookies. He quickly followed that up with "Wait, nevermind... how about some sort of bar cookie? Maybe brownies, or how about some sort of blondie - it's been awhile since we've had those!".<br /> <br /> Ding ding ding! Sounded perfect to me! Nothing seemed to catch my eye though when I was going through saved recipes I have on the computer, but flipping through a favorite <a href="http://www.amazon.com/exec/obidos/redirect?link_code=ur2&amp;tag=culinarinthed-20&amp;camp=1789&amp;creative=9325&amp;path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0881506591%2Fref%3Dpd_kar%3Fn%3D283155">cookie book</a> led me to these <span>Vintage Butterscotch Bars</span> that I kept going back to.<br /> <br /> <a href="http://4.bp.blogspot.com/_J-s7w5-Rv84/S5WF1ZFPvoI/AAAAAAAAMTE/P-g2T9fhgCY/s1600-h/bsb.jpg"><img src="http://4.bp.blogspot.com/_J-s7w5-Rv84/S5WF1ZFPvoI/AAAAAAAAMTE/P-g2T9fhgCY/s400/bsb.jpg" alt=""></a>Besides reading incredible, with an ingredient list kept to a short ten items, there is very little effort required to prepare the batter. Out of habit, I like to whisk the dry ingredients all together in a separate bowl, which has the benefit of making sure the leavning and salt is evenly spread throughout. If you don't want the extra dish to wash, you could easily make these a one-bowl wonder by thoroughly stirring in the baking powder and salt just before you work in the flour.<br /> <br /> <a href="http://3.bp.blogspot.com/_J-s7w5-Rv84/S5WF2Quut-I/AAAAAAAAMTU/I_i9VJ8F8is/s1600-h/bsb2.jpg"><img src="http://3.bp.blogspot.com/_J-s7w5-Rv84/S5WF2Quut-I/AAAAAAAAMTU/I_i9VJ8F8is/s400/bsb2.jpg" alt=""></a>Nuts are often an accompaniment in brownies/blondies, though I could go either way when it comes to nuts in baked goods (I wasn't a fan though growing up). Pecans, toasted first, would be a good choice to stir into the glistening batter, but walnuts won out this time as that was Jeff's request. He also suggested shreds of coconut, which was an intriguing recommendation, but sadly I didn't have any in the house and neither of us wanted to wait! You'll want to keep a keen eye on these as they bake - look for them to be done when the top looks set and the edges are just beginning to pull away from the sides of the pan. If you are a toothpick tester, you are not looking for the toothpick to come out clean - what you do want it moist crumbs clinging, but not any raw batter.<br /> <br /> <a href="http://1.bp.blogspot.com/_J-s7w5-Rv84/S5WF2ID5q9I/AAAAAAAAMTM/AKHC1T6DuvI/s1600-h/bsb1.jpg"><img src="http://1.bp.blogspot.com/_J-s7w5-Rv84/S5WF2ID5q9I/AAAAAAAAMTM/AKHC1T6DuvI/s400/bsb1.jpg" alt=""></a>While these shiny bars are dense and quite moist like a decadent brownie, they also held together well (great for travel!) and were not too gooey to cut cleanly. With two cups of brown sugar, I was wondering if the sweetness would end up leaning towards the side of being cloying, but with Jeff's request of walnuts, their nuttiness cut through the sugar and kept them in check. They didn't rise as high as I thought they would - however, since we found them to be fairly rich, that made me appreciate their thinness more than I thought I would. You could always try a smaller pan, adding extra minutes to the bake time, for a thicker bar.<br /> <br /> <div>Recipes<br /> <a href="http://desertculinary.blogspot.com/2010/02/vintage-butterscotch-bars.html">Vintage Butterscotch Bars</a><br /></div> <div class="blogger-post-footer"><img alt=""></div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=B1jjEU4mrZw:H8mN2LO7qKM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=B1jjEU4mrZw:H8mN2LO7qKM:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?d=63t7Ie-LG7Y"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=B1jjEU4mrZw:H8mN2LO7qKM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=B1jjEU4mrZw:H8mN2LO7qKM:gIN9vFwOqvQ"></a> <a href="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?a=B1jjEU4mrZw:H8mN2LO7qKM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/CulinaryInTheDesert?i=B1jjEU4mrZw:H8mN2LO7qKM:F7zBnMyn0Lo"></a></div> 2010-03-08T23:25:00Z http://feedproxy.google.com/~r/ezrapoundcake/~3/jxBwulHvkHk/5671 I’m not a huge broccoli fan. I rarely eat it without a.) cheese, b.) dip, or c.) bacon, as The Lord intended. Otherwise, He would not have created it to taste like dirt when it’s raw and smell like terlit water as it cooks. Can I get an Amen? And yet, I was curious about this Broccoli Leek Soup. The Roasted Potato Leek Soup I made last fall was so good that I was game to try something similar but actually healthy. I was ready to brave the broccoli. The problem with most broccoli soups is that they’re thickened with liberal amounts of cheese, cream or canned cream soups, but this one is different. It’s thickened by pureeing the ingredients, especially the potato. You bring the ingredients to a boil, simmer until the broccoli and potato are tender, and then either transfer the soup to a blender or food processor to puree it, or use an immersion blender inside the soup pot. It’s a thickening trick I’ll keep in mind, since each serving of this soup is only 135 calories. It’s also nice that you cook the leeks first and then add the broccoli stems, potato and garlic. The scent of the leeks dominates, so the broccoli smell is contained. Victory over stank is part of what separates us from the animals. So, how does the soup taste? The original recipe gave me a smooth, thick soup that didn’t have much personality, so I added lemon zest and lemon juice to brighten it up and just enough cayenne to give the soup a little kick. That made it work for me, but don’t be afraid to experiment and create your own variation. A bowl of this soup with a crusty piece of bread and a slice of good cheese would make a great light meal, but I’ve been pairing a cup with a sandwich or veggie burger for something more substantial. I still wouldn’t make out with broccoli, but we could hold hands in a dark movie theater. That’s closer than we’ve ever been before. Broccoli Leek Soup Adapted from “O, The Oprah Magazine” (January 2006) Makes 4 servings * 1 large bunch broccoli (about 1 1/2 pounds) * 1 tablespoon olive oil * 1 tablespoon unsalted butter * 2 medium leeks, white and light green parts only, rinsed well thinly sliced * 1 medium baking potato, peeled and cut into 1-inch pieces * 1 clove garlic, thinly sliced * 3 cups water * 3 cups vegetable broth * 3/4 teaspoon salt * Pinch freshly ground pepper * 1/4 cup half-and-half (optional) * 1/4 cup snipped chives * Zest of 1 lemon * Fresh lemon juice, to taste * 1/4 teaspoon cayenne 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break the florets into small pieces. Reserve stems and florets separately. 2. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes. 3. Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using), chives, zest, lemon juice and cayenne. Reheat briefly, and serve. [IMAGE] [IMAGE] nobody@example.com (Rebecca) Main Courses Meatless Sides broccoli leek Soup Vegetarian http://feedproxy.google.com/~r/ezrapoundcake/~3/jxBwulHvkHk/5671 Mon, 08 Mar 2010 21:56:37 -0000 <p><a rel="attachment wp-att-5675" href="http://www.ezrapoundcake.com/archives/5671/broccoli-soup-2"><img src="http://www.ezrapoundcake.com/wp-content/uploads/2010/03/broccoli-soup-2.jpg" alt=""></a></p> <p>I’m not a huge broccoli fan. I rarely eat it without a.) cheese, b.) dip, or c.) bacon, as The Lord intended. Otherwise, He would not have created it to taste like dirt when it’s raw and smell like terlit water as it cooks.</p> <p>Can I get an Amen?</p> <p>And yet, I was curious about this <strong>Broccoli Leek Soup</strong>. The <a href="http://www.ezrapoundcake.com/archives/4549">Roasted Potato Leek Soup</a> I made last fall was so good that I was game to try something similar but actually healthy. I was ready to brave the broccoli.</p> <p><span id="more-5671"></span></p> <p>The problem with most broccoli soups is that they’re thickened with liberal amounts of cheese, cream or canned cream soups, but this one is different. It’s thickened by pureeing the ingredients, especially the potato. You bring the ingredients to a boil, simmer until the broccoli and potato are tender, and then either transfer the soup to a blender or food processor to puree it, or use an immersion blender inside the soup pot.</p> <p>It’s a thickening trick I’ll keep in mind, since each serving of this soup is only 135 calories.</p> <p>It’s also nice that you cook the leeks first and then add the broccoli stems, potato and garlic. The scent of the leeks dominates, so the broccoli smell is contained.</p> <p>Victory over stank is part of what separates us from the animals.</p> <p>So, how does the soup taste?</p> <p>The original recipe gave me a smooth, thick soup that didn’t have much personality, so I added lemon zest and lemon juice to brighten it up and just enough cayenne to give the soup a little kick. That made it work for me, but don’t be afraid to experiment and create your own variation.</p> <p>A bowl of this soup with a crusty piece of bread and a slice of good cheese would make a great light meal, but I’ve been pairing a cup with a sandwich or veggie burger for something more substantial.</p> <p>I still wouldn’t make out with broccoli, but we could hold hands in a dark movie theater. That’s closer than we’ve ever been before.</p> <blockquote> <p><strong>Broccoli Leek Soup</strong></p> <p><strong>Adapted from <a href="http://www.amazon.com/gp/product/B00079RO7G?ie=UTF8&amp;tag=ezrpoucak-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00079RO7G">“O, The Oprah Magazine”</a> <img src="http://www.assoc-amazon.com/e/ir?t=ezrpoucak-20&amp;l=as2&amp;o=1&amp;a=B00079RO7G" alt="">(January 2006)</strong></p> <p>Makes 4 servings</p> <ul> <li>1 large bunch broccoli (about 1 1/2 pounds)</li> <li>1 tablespoon olive oil</li> <li>1 tablespoon unsalted butter</li> <li>2 medium leeks, white and light green parts only, rinsed well thinly sliced</li> <li>1 medium baking potato, peeled and cut into 1-inch pieces</li> <li>1 clove garlic, thinly sliced</li> <li>3 cups water</li> <li>3 cups vegetable broth</li> <li>3/4 teaspoon salt</li> <li>Pinch freshly ground pepper</li> <li>1/4 cup half-and-half (optional)</li> <li>1/4 cup snipped chives</li> <li>Zest of 1 lemon</li> <li>Fresh lemon juice, to taste</li> <li>1/4 teaspoon cayenne</li> </ul> </blockquote> <p>1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break the florets into small pieces. Reserve stems and florets separately.</p> <p>2. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.</p> <p>3. Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using), chives, zest, lemon juice and cayenne. Reheat briefly, and serve.</p> <center> </center> <p><a href="http://feedads.g.doubleclick.net/~a/aDUW0Kkc9j4bW677VpqbrgYaHzg/0/da"><img src="http://feedads.g.doubleclick.net/~a/aDUW0Kkc9j4bW677VpqbrgYaHzg/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/aDUW0Kkc9j4bW677VpqbrgYaHzg/1/da"><img src="http://feedads.g.doubleclick.net/~a/aDUW0Kkc9j4bW677VpqbrgYaHzg/1/di"></a></p> 2010-03-08T21:56:37Z http://feedproxy.google.com/~r/feed_chezpim/~3/kzXF7isIcVE/the-morningafter-banana-bread.html Perfectbananabread Just like my friend The Amateur Gourmet Adam, who posted about his recipe-tweaking habit recently, I'm not one to leave a perfect good recipe alone. Even when it comes to something so simple, and so seemingly perfect, I rarely could stop myself from tweaking it a little. At times the results my tinkering are disastrous - Dorie Greenspan's perfectly innocent French Yogurt Cake recipe I played with yesterday was one, but that story's for another time. At other times, however, I ended up with something like this Banana Bread, which I think - rather ungrammatically I might add - is a more perfect version of an already perfect recipe. I first saw the recipe at Deb's delicious blog Smitten Kitchen. On it she said she got the recipe from our mutual friend Elise at Simply Recipes. Elise, in turn, got it from her friend Heidi's ski friend's mother Mrs. Hockmeyer. The recipe was alarmingly simple. First you mash up your banana, then stir in butter, egg, sugar, baking soda, and salt. Oh, yes, and flour. By hand. No fancy kitchen implements required. That simple. So I baked one. I liked it, quite a lot. Though there was something that was just not quite there, there. You know what I mean. It was very good, but also very sweet, even after I reduced the sugar amount by 1/4 cup. It was also rather flat and one-note, lacking acidity to support the cloying sweetness. For this I'm not sure if it's the flaw of the recipe or it's the fault of the modern-day bananas engineered to be pretty much all sugar in a tubular form. (You noticed this too, yes, I cannot possibly be the only one.) So, I set out to tinker with the recipe a little. Adding acidity is easy enough, just a spoonful or two of sour cream or yogurt should do. But then, one thing led to another, and now I ended up with a recipe with a shot of espresso and a glug or two of Jameson whiskey in it. I don't know, maybe it was a morning after a rather fun night out, so, you know, hair of the dog an all that. All I know is the flavor of this loaf is pitch perfect - not too sweet, the tiny bit of added acidity brightens up the flavor quite a lot, plus the hint of espresso and Jameson added just the perfect amount of je ne sais quoi. This has now become my basic banana bread recipe, and as you can see in the picture, we clearly have a problem keeping it around for too long. That's how much we love this. And, no, I'm not saying this is a sure cure for your hangover, but at least you can nurse it with a nice slice (or two, or four) for breakfast. The Morning After Banana Bread 3-4 very ripe bananas (I use exactly 350g of banana, if you want to know.) 1 egg, beaten 1 tablespoon sour cream or yogurt 1/3 cup (75g) melted butter 1 shot (about 1T) of espresso (or a scant 1 tablespoon of espresso granules) 2 tablespoons Jameson whisky (or any kind of rum) 3/4 cup (150g) granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cup (175g) All-purpose flour Preheat the oven to 350F (175C) Steps-1 In a large bowl, mash the ripe bananas until creamy. Add the egg and sour cream, whisk to blend. Next add the melted butter, espresso, and Jameson. Stir to mix. Steps-2Then add the sugar, baking soda, and salt, and again stir vigorously until completely incorporated. Sift the flour into the bowl, stir, gently this time, until the flour is incorporated and you can no longer see spots of white flour in the batter. IMG_4621 Butter and floured a 9” loaf pan or line it with a piece of parchment. (Yes, you're seeing two pans in the picture, I baked a double recipe.) Pour the batter into the mold. Knock the mold on the counter once or twice to let the batter fill it nicely and get rid of any air pockets. Bake on a cookie sheet for 1 hr, or until a cake tester inserted in the middle comes out clean. (You can use a wooden skewer or a toothpick if you don’t have a cake tester.) [IMAGE][IMAGE] nobody@example.com (Pim) cook http://feedproxy.google.com/~r/feed_chezpim/~3/kzXF7isIcVE/the-morningafter-banana-bread.html Mon, 08 Mar 2010 21:35:45 -0000 <div xmlns="http://www.w3.org/1999/xhtml"><a href="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7cbeca970c-pi"><img alt="Perfectbananabread" src="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7cbeca970c-800wi"></a><br /> <p>Just like my friend The Amateur Gourmet Adam, who posted about <a href="http://www.amateurgourmet.com/2010/03/tweaking_a_recipe.html">his recipe-tweaking habit</a> recently, I'm not one to leave a perfect good recipe alone.&nbsp; Even when it comes to something so simple, and so seemingly perfect, I rarely could stop myself from tweaking it a little.&nbsp; At times the results my tinkering are disastrous - Dorie Greenspan's perfectly innocent <a href="http://www.doriegreenspan.com/2008/01/baking-with-dorie-evo-and-yogurt-cake.html">French Yogurt Cake</a> recipe I played with yesterday was one, but that story's for another time.&nbsp; At other times, however, I ended up with something like this Banana Bread, which I think - rather ungrammatically I might add - is a more perfect version of an already perfect recipe.</p> <p>I first saw the recipe at Deb's delicious blog <a href="http://smittenkitchen.com/2006/11/speckled-for-the-freckled/">Smitten Kitchen.</a>&nbsp; On it she said she got the recipe from our mutual friend Elise at <a href="http://simplyrecipes.com/recipes/banana_bread/">Simply Recipes.</a>&nbsp; Elise, in turn, got it from her friend Heidi's ski friend's mother Mrs. Hockmeyer.&nbsp; The recipe was <em>alarmingly</em> simple.&nbsp; First you mash up your banana, then stir in butter, egg, sugar, baking soda, and salt.&nbsp; Oh, yes, and flour.&nbsp; By hand.&nbsp; No fancy kitchen implements required.&nbsp; That simple.&nbsp;</p> <p>So I baked one.&nbsp; I liked it, quite a lot.&nbsp; Though there was something that was just not quite <em>there</em>, there.&nbsp; You know what I mean.&nbsp; It was very good, but also very sweet, even after I reduced the sugar amount by 1/4 cup.&nbsp; It was also rather flat and one-note, lacking acidity to support the cloying sweetness.&nbsp; For this I'm not sure if it's the flaw of the recipe or it's the fault of the modern-day bananas engineered to be pretty much all sugar in a tubular form.&nbsp; (You noticed this too, yes, I cannot possibly be the only one.)&nbsp;</p> <p>So, I set out to tinker with the recipe a little.&nbsp;</p> <p>Adding acidity is easy enough, just a spoonful or two of sour cream or yogurt should do.&nbsp; But then, one thing led to another, and now I ended up with a recipe with a shot of espresso and a glug or two of Jameson whiskey in it.&nbsp; I don't know, maybe it was a morning after a rather fun night out, so, you know, hair of the dog an all that.&nbsp; All I know is the flavor of this loaf is pitch perfect - not too sweet, the tiny bit of added acidity brightens up the flavor quite a lot, plus the hint of espresso and Jameson added just the perfect amount of <em>je ne sais quoi.</em>&nbsp; This has now become my basic banana bread recipe, and as you can see in the picture, we clearly have a problem keeping it around for too long.&nbsp; That's how much we love this.</p> <p>And, no, I'm not saying this is a sure cure for your hangover, but at least you can nurse it with a nice slice (or two, or four) for breakfast.</p> <p><strong>The Morning After Banana Bread</strong><br /> <br /> 3-4 very ripe bananas (I use exactly 350g of banana, if you want to know.)<br /> 1 egg, beaten<br /> 1 tablespoon sour cream or yogurt<br /> 1/3 cup (75g) melted butter<br /> 1 shot (about 1T) of espresso (or a scant 1 tablespoon of espresso granules)<br /> 2 tablespoons Jameson whisky (or any kind of rum)<br /> 3/4 cup (150g) granulated sugar<br /> 1 teaspoon baking soda<br /> 1 teaspoon salt<br /> 1 1/2 cup (175g) All-purpose flour<br /> <br /> Preheat the oven to 350F (175C)<br /> <br /> <a href="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7cad7c970c-pi"><img alt="Steps-1" src="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7cad7c970c-800wi"></a><br /> In a large bowl, mash the ripe bananas until creamy.&nbsp; Add the egg and sour cream, whisk to blend.&nbsp; Next add the melted butter, espresso, and Jameson.&nbsp; Stir to mix.&nbsp;</p> <p><a href="http://www.chezpim.com/.a/6a00d83451bc0669e20120a916288f970b-pi"><img alt="Steps-2" src="http://www.chezpim.com/.a/6a00d83451bc0669e20120a916288f970b-800wi"></a>Then add the sugar, baking soda, and salt, and again stir vigorously until completely incorporated.&nbsp; Sift the flour into the bowl, stir, gently this time, until the flour is incorporated and you can no longer see spots of white flour in the batter.&nbsp;<br /> <br /> <a href="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7caead970c-pi"><img alt="IMG_4621" src="http://www.chezpim.com/.a/6a00d83451bc0669e201310f7caead970c-800wi"></a><br /> Butter and floured a 9” loaf pan or line it with a piece of parchment.&nbsp; (Yes, you're seeing two pans in the picture, I baked a double recipe.)&nbsp; Pour the batter into the mold.&nbsp; Knock the mold on the counter once or twice to let the batter fill it nicely and get rid of any air pockets.&nbsp; Bake on a cookie sheet for 1 hr, or until a cake tester inserted in the middle comes out clean.&nbsp; (You can use a wooden skewer or a toothpick if you don’t have a cake tester.)</p> </div> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/feed_chezpim?a=kzXF7isIcVE:Ixs0cnQVO7U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/feed_chezpim?d=yIl2AUoC8zA"></a></div> <img src="http://feeds.feedburner.com/~r/feed_chezpim/~4/kzXF7isIcVE"> 2010-03-08T21:35:45Z http://www.accidentalhedonist.com/index.php?title=beer_reviews_st_feuillien_saison&more=1&c=1&tb=1&pb=1 Appearance: If it wasn't for the head, you'd swear you were looking at unfiltered apple cider. Opaque with a hint of deep yellow gold. The head itself is strong, with a slight tan tint. The head is good and bold and lasts for a bit, and leaves a nice bit of belgian lacing. Smell: Not strong, in fact it could be a little more bold. Malt with a hint of bitter hops in the back. Not subtle, but certainly not overpowering. Taste: Deep and rich up front, but becomes quickly watery on the finish. One would think that the flavor would last a little longer. The hoppy bitterness is slightly there and partakes in whatever finish is there. Better tasted with a big gulp than a little sip. No sourness was apparent which is against the standard, but doesn't really detract overall. Mouthfeel: eh. There's a little zip here, but for being a Belgian brew, I was anticipating more of a party on the tongue. As it is, it's okay, and meets the light mouthfeel standard of the BJCP, but a watery finish leaves it less than it can be. Keep in mind that this may be due to packaging, and may not be indicative of the beer as intended. Drinkability: This seems an average beer in that it forgettable. Not good enough to instantly recalled when talking about great beers, nor bad enough to draw any harsh criticisms. Rating: C if you're looking to get a review against type, B if you want to know how palatable it is. nobody@example.com (Kate Hopkins) Beer http://www.accidentalhedonist.com/index.php?title=beer_reviews_st_feuillien_saison&more=1&c=1&tb=1&pb=1 Mon, 08 Mar 2010 15:04:32 -0000 <div class="image_block"><img src="http://www.accidentalhedonist.com/media/4389274367_f430267a58.jpg" alt=""></div> <p><b>Appearance</b>: If it wasn't for the head, you'd swear you were looking at unfiltered apple cider. Opaque with a hint of deep yellow gold. The head itself is strong, with a slight tan tint. The head is good and bold and lasts for a bit, and leaves a nice bit of belgian lacing.</p> <p><b>Smell</b>: Not strong, in fact it could be a little more bold. Malt with a hint of bitter hops in the back. Not subtle, but certainly not overpowering.</p> <p><b>Taste</b>: Deep and rich up front, but becomes quickly watery on the finish. One would think that the flavor would last a little longer. The hoppy bitterness is slightly there and partakes in whatever finish is there. Better tasted with a big gulp than a little sip. No sourness was apparent which is against the standard, but doesn't really detract overall.</p> <p><b>Mouthfeel</b>: eh. There's a little zip here, but for being a Belgian brew, I was anticipating more of a party on the tongue. As it is, it's okay, and meets the light mouthfeel standard of the BJCP, but a watery finish leaves it less than it can be. Keep in mind that this may be due to packaging, and may not be indicative of the beer as intended.</p> <p><b>Drinkability</b>: This seems an average beer in that it forgettable. Not good enough to instantly recalled when talking about great beers, nor bad enough to draw any harsh criticisms.</p> <p><b>Rating</b>: C if you're looking to get a review against type, B if you want to know how palatable it is.</p> <br /> 2010-03-08T15:04:32Z http://alineaathome.typepad.com/alinea_at_home/2010/03/pushed-foie-gras.html It is so hard to believe that just four weeks ago there was four feet of snow outside my front door, and that today, the temperature will be 60 degrees, the sun will shine, and there will be nary a cloud in the sky. The weather was gorgeous all weekend, so while I'd had visions of working on the two bison dishes, I completely blew it off and worked outside in my yard for hours on end, cleaning out all the fallen limbs and piles of moldy leaves, pulling weeds that somehow grew beneath the snow, and taking those first steps toward greeting spring. I have SO MUCH work to do today that it will take all the energy and concentration I have to get it done, instead of standing outside on the front walk, tilting back my head, closing my eyes, and letting the sun warm my face for a bit. Oh, who am I kidding... I'll do all my work AND take those sunshine breaks, too. In my previous post, I mentioned that I split one foie gras between two dishes. This is the second dish. The preparation for the foie was exactly the same in both recipes, so after I'd pushed the cured and blanched foie through the tamis, I set aside half of it on a parchment-lined sheet tray in the freezer until it was time to plate. I often do two Alinea dishes concurrently. Sometimes even three if there are (expensive) shared ingredients I need to work with in a timely fashion. Doing these two at the same time was actually really easy. I actually enjoy figuring out what needs to dehydrate when, and what needs more time in the fridge or freezer, and then figuring out what other elements of the dishes I can do during those downtimes. Some people enjoy rock climbing. I enjoy time management of cooking things. The first thing I made was the roasted pear puree. I roasted 10 pears in a bed of kosher salt for 45 minutes in a 375F-degree oven: DSC_0009 DSC_0010 After they'd had a chance to cool, I peeled and cored them, then pulverized them in the blender for about three minutes, along with some salt and sugar: DSC_0011 The roast pear puree gets split between two elements in this dish -- pear sorbet and pear panna cotta. First, the pear sorbet -- I mixed some of the pear puree in a saucepan with some heavy cream, salt, glucose, and Trimoline and brought it to a boil. I then let it simmer for about 5-6 minutes before turning off the flame and then adding the juice of half a lemon. I put the mixture in the fridge for an hour to cool it, before putting it into my ice cream maker for a half-hour. After it'd been thoroughly chilled, I scooped it into a loaf pan and stored it in the freezer until it was time to plate: DSC_0029 Next, I made the pear panna cotta. I soaked 5 gelatin sheets in cold water until they were pliable and all squooshy and stuff. Then, I put the gelatin sheets in a saucepan with some pear puree, heavy cream, sugar, and salt, and warmed it over low-medium heat, stirring until the gelatin had fully dissolved. DSC_0012 I removed the liquid from the heat and poured it into plastic-wrap-bottomed ring molds. You should know the recipe made more than just the six ring mold you see in the photo below. I also had enough to pour some into 6 more little ramekins, so I had a few extras to enjoy. The panna cotta-filled ring molds went into the fridge until the liquid had set -- which took about 2 hours. DSC_0013 The second step of the pear panna cotta was to make a Sauternes gelatin, which I did, and which I also poured on top of the set pear panna cotta and allowed it to set. No photos of that... sorry. But you'll see that second layer in the final plating photo. Now, the one thing I actually did a day before serving (the same day I started the foie) was make the pear chips. I sliced this lovely little D'Anjou pear lengthwise on my mandoline: DSC_0014 Then, using a 1" round cutter, I cut out little discs, keeping the pear skin intact in part of it: DSC_0015 I poached them in some simple syrup for about 2 minutes: DSC_0017 Then, after gently drying them with a paper towel (those suckers were fragile), I put them in the dehydrator. DSC_0018 The book suggests they'd be dehydrated and crisp in about three hours, but I'm glad I started these a day ahead, because they took nearly 12 hours to fully dehydrate. DSC_0019 To plate, I gently pushed the panna cotta topped with Sauternes gelee out of each ring mold and onto a plate. Then, I topped it with some of the tamis-ed foie gras (which had actually only been in the freezer for about a half hour). Next to the foie, a spoonful of pear sorbet, with a pear chip. Last, a garnish of baby mint leaves. The recipe called for anise hyssop (even though the title of the dish mentions chervil), but my anise hyssop plant is still hibernating, so I opted for mint (similar taste). DSC_0009 I served this dish the same afternoon I served the foie gras candy you read about earlier. We ate this one first, before trying the candy. It was cold and smooth and fresh, and I absolutely loved the mellow, hey-how-YOU-doin' sweetness of the pear with the taste of Sauternes (I'm not a big fan of dessert wines, but in this preparation, I did), and the creamy foie with that? WOW. I didn't think I'd dislike it, but I also didn't expect to like it this much. I can't imagine a preparation where I wouldn't enjoy foie (okay, maybe foie with celery and cilantro), but this dish is something I'd definitely make again. Or, you know, I suppose I could just roast a small foie and make a pear chutney to eat with it. Pardon me while I go drool...... Up Next: Bison, braised pistachios, potato, sweet spices Resources: Foie gras from Hudson Valley Foie Gras; D'Anjou pears, mint, and lemon from HMart; David's kosher salt; Domino sugar; Organic Valley heavy cream; gelatin sheets, glucose, and Trimoline from L'Epicerie; Castelnau de Suduiraut Sauternes (2003); Music to Cook By: Fitz and the Tantrums; Songs for a Breakup, Vol. 1. I completely forgot the name of this album, because I never heard a breakup sound quite like this. There's more soul to this album than anything I've heard in the past 20 years. It feels like soul music did in the early 60s -- nothing over-produced, no artist bigger than the song, just straightforward music with fantastic vocals, and a beat you can't help but bop your head to. Read My Previous Post: Foie Gras, spicy cinnamon puff, apple candy nobody@example.com (Carol Blymire) Moderate Winter http://alineaathome.typepad.com/alinea_at_home/2010/03/pushed-foie-gras.html Mon, 08 Mar 2010 14:35:04 -0000 <p>It is so hard to believe that just four weeks ago there was four feet of snow outside my front door, and that today, the temperature will be 60 degrees, the sun will shine, and there will be nary a cloud in the sky.&nbsp; The weather was gorgeous all weekend, so while I'd had visions of working on the two bison dishes, I completely blew it off and worked outside in my yard for hours on end, cleaning out all the fallen limbs and piles of moldy leaves, pulling weeds that somehow grew beneath the snow, and taking those first steps toward greeting spring.&nbsp; I have SO MUCH work to do today that it will take <em>all</em> the energy and concentration I have to get it done, instead of standing outside on the front walk, tilting back my head, closing my eyes, and letting the sun warm my face for a bit.&nbsp; Oh, who am I kidding... I'll do all my work AND take those sunshine breaks, too.</p> <p><a href="http://alineaathome.typepad.com/alinea_at_home/2010/03/foie-gras-candy.html" target="_blank">In my previous post</a>, I mentioned that I split one foie gras between two dishes.&nbsp; This is the second dish.&nbsp; The preparation for the foie was exactly the same in both recipes, so after I'd pushed the cured and blanched foie through the tamis, I set aside half of it on a parchment-lined sheet tray in the freezer until it was time to plate.</p> <p>I often do two Alinea dishes concurrently.&nbsp; Sometimes even three if there are (expensive) shared ingredients I need to work with in a timely fashion.&nbsp; Doing these two at the same time was actually really easy.&nbsp; I actually enjoy figuring out what needs to dehydrate when, and what needs more time in the fridge or freezer, and then figuring out what other elements of the dishes I can do during those downtimes.&nbsp; Some people enjoy rock climbing.&nbsp; I enjoy time management of cooking things.</p> <p>The first thing I made was the roasted pear puree.&nbsp; I roasted 10 pears in a bed of kosher salt for 45 minutes in a 375F-degree oven:</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b3d4970c-pi"><img alt="DSC_0009" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b3d4970c-800wi"></a></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf3b4970b-pi"><img alt="DSC_0010" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf3b4970b-800wi"></a></p> <p>After they'd had a chance to cool, I peeled and cored them, then pulverized them in the blender for about three minutes, along with some salt and sugar:<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b5d1970c-pi"><img alt="DSC_0011" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b5d1970c-800wi"></a>&nbsp;</p> <p>The roast pear puree gets split between two elements in this dish -- pear sorbet and pear panna cotta.&nbsp;</p> <p>First, the pear sorbet -- I mixed some of the pear puree in a saucepan with some heavy cream, salt, glucose, and Trimoline and brought it to a boil.&nbsp; I then let it simmer for about 5-6 minutes before turning off the flame and then adding the juice of half a lemon.&nbsp; I put the mixture in the fridge for an hour to cool it, before putting it into my ice cream maker for a half-hour.&nbsp; After it'd been thoroughly chilled, I scooped it into a loaf pan and stored it in the freezer until it was time to plate:</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43bafa970c-pi"><img alt="DSC_0029" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43bafa970c-800wi"></a></p> <p>Next, I made the pear panna cotta.&nbsp; I soaked 5 gelatin sheets in cold water until they were pliable and all squooshy and stuff.&nbsp; Then, I put the gelatin sheets in a saucepan with some pear puree, heavy cream, sugar, and salt, and warmed it over low-medium heat, stirring until the gelatin had fully dissolved.<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf606970b-pi"><img alt="DSC_0012" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf606970b-800wi"></a></p> <p>I removed the liquid from the heat and poured it into plastic-wrap-bottomed ring molds.&nbsp; You should know the recipe made more than just the six ring mold you see in the photo below.&nbsp; I also had enough to pour some into 6 more little ramekins, so I had a few extras to enjoy.</p> <p>The panna cotta-filled ring molds went into the fridge until the liquid had set -- which took about 2 hours.<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf68b970b-pi"><img alt="DSC_0013" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf68b970b-800wi"></a></p> <p>The second step of the pear panna cotta was to make a Sauternes gelatin, which I did, and which I also poured on top of the set pear panna cotta and allowed it to set.&nbsp; No photos of that... sorry.&nbsp; But you'll see that second layer in the final plating photo.</p> <p>Now, the one thing I actually did a day before serving (the same day I started the foie) was make the pear chips.&nbsp; I sliced this lovely little D'Anjou pear lengthwise <a href="http://www.amazon.com/Kyocera-BN3-Kanekichi-Slicer-Benriner/dp/B00032RZNK" target="_blank">on my mandoline</a>:<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b7fc970c-pi"><img alt="DSC_0014" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b7fc970c-800wi"></a></p> <p>Then, using a 1" round cutter, I cut out little discs, keeping the pear skin intact in part of it:<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf7cf970b-pi"><img alt="DSC_0015" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf7cf970b-800wi"></a></p> <p>I poached them in some simple syrup for about 2 minutes:<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b911970c-pi"><img alt="DSC_0017" src="http://alineaathome.typepad.com/.a/6a00e555081a19883401310f43b911970c-800wi"></a></p> <p>Then, after gently drying them with a paper towel (those suckers were fragile), I put them in the dehydrator.</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf8ec970b-pi"><img alt="DSC_0018" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf8ec970b-800wi"></a></p> <p>The book suggests they'd be dehydrated and crisp in about three hours, but I'm glad I started these a day ahead, because they took nearly 12 hours to fully dehydrate.&nbsp;</p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf9ce970b-pi"><img alt="DSC_0019" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8dcf9ce970b-800wi"></a></p> <p>To plate, I gently pushed the panna cotta topped with Sauternes gelee out of each ring mold and onto a plate.&nbsp; Then, I topped it with some of the tamis-ed foie gras (which had actually only been in the freezer for about a half hour).&nbsp; Next to the foie, a spoonful of pear sorbet, with a pear chip.&nbsp; Last, a garnish of baby mint leaves.&nbsp; The recipe called for anise hyssop (even though the title of the dish mentions chervil), but my anise hyssop plant is still hibernating, so I opted for mint (similar taste).<br /></p> <p><a href="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8e236db970b-pi"><img alt="DSC_0009" src="http://alineaathome.typepad.com/.a/6a00e555081a1988340120a8e236db970b-800wi"></a>&nbsp;</p> <p>I served this dish the same afternoon I served <a href="http://alineaathome.typepad.com/alinea_at_home/2010/03/foie-gras-candy.html">the foie gras candy</a> you read about earlier.&nbsp; We ate this one first, before trying the candy.&nbsp; It was cold and smooth and fresh, and I absolutely loved the mellow, hey-how-YOU-doin' sweetness of the pear with the taste of Sauternes (I'm not a big fan of dessert wines, but in this preparation, I did), and the creamy foie with that?&nbsp; WOW.&nbsp; I didn't think I'd <em>dis</em>like it, but I also didn't expect to like it this much.&nbsp; I can't imagine a preparation where I wouldn't enjoy foie (okay, maybe foie with celery and cilantro), but this dish is something I'd definitely make again.&nbsp; Or, you know, I suppose I could just roast a small foie and make a pear chutney to eat with it.&nbsp;</p> <p>Pardon me while I go drool......</p> <p><strong>Up Next:</strong> Bison, braised pistachios, potato, sweet spices</p> <p><strong>Resources:</strong> Foie gras from Hudson Valley Foie Gras; D'Anjou pears, mint, and lemon from HMart; David's kosher salt; Domino sugar; Organic Valley heavy cream; gelatin sheets, glucose, and Trimoline from L'Epicerie; <span class="producttitle">Castelnau de Suduiraut Sauternes</span> <span class="bottlesize">(2003);&nbsp;</span></p> <p><strong>Music to Cook By:</strong> <a href="http://www.amazon.com/Songs-Break-Up-Vol-1/dp/B001UHBIVM/ref=sr_1_1?ie=UTF8&amp;s=dmusic&amp;qid=1268055917&amp;sr=8-1" target="_blank">Fitz and the Tantrums; Songs for a Breakup, Vol. 1</a>.&nbsp; I completely forgot the name of this album, because I never heard a breakup sound quite like this. There's more soul to this album than anything I've heard in the past 20 years.&nbsp; It feels like soul music did in the early 60s -- nothing over-produced, no artist bigger than the song, just straightforward music with fantastic vocals, and a beat you can't help but bop your head to.</p> <p><strong>Read My Previous Post:</strong> <a href="http://alineaathome.typepad.com/alinea_at_home/2010/03/foie-gras-candy.html" target="_blank">Foie Gras, spicy cinnamon puff, apple candy</a><br /></p> 2010-03-08T14:35:04Z http://feedproxy.google.com/~r/IsMyBlogBurning/~3/kGNstttE0LA/march-2010-dmblgit The long-running and popular food photography competition is being hosted this month at The Well-Seasoned Cook. Looking forward to receiving your fine photo entries! [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (The Well-Seasoned Cook) DMBLGIT? Does my blog look good in this? food shots photo competion photography http://feedproxy.google.com/~r/IsMyBlogBurning/~3/kGNstttE0LA/march-2010-dmblgit Mon, 08 Mar 2010 03:58:32 -0800 <p>The long-running and popular food photography competition is being hosted this month at The Well-Seasoned Cook. Looking forward to receiving your fine photo entries!</p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=kGNstttE0LA:oE5gDt8fNpw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=kGNstttE0LA:oE5gDt8fNpw:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=kGNstttE0LA:oE5gDt8fNpw:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=kGNstttE0LA:oE5gDt8fNpw:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=kGNstttE0LA:oE5gDt8fNpw:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=kGNstttE0LA:oE5gDt8fNpw:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=kGNstttE0LA:oE5gDt8fNpw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=kGNstttE0LA:oE5gDt8fNpw:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/kGNstttE0LA"> 2010-03-08T03:58:32-08:00 http://feedproxy.google.com/~r/DutchGirlCooking/~3/-ed93OpCckI/ <a href="http://www.kayotic.nl/blog/?p=6848"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4017/4414903974_ed00cf6cf5.jpg" class="alignleft wp-post-image tfe" alt="Raspberry Buttermilk Cupcakes" title="" /></a>   I really like to use fruit when I bake. Somehow it gives me a false sense of healthy. I simply choose to ignore all the butter, sugar, frosting and hyper focus on the fruit. Fruit is good for you. Fruit is healthy. Therefore these cupcakes are healthy!   I used to make &#8216;em with strawberries, eons ago. [...]<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/-ed93OpCckI" height="1" width="1"/> nobody@example.com (Kay) Desserts Home Recipes cookies & cakes all-purpose flour baking powder butter buttermilk egg Raspberry and buttermilk cupcakes salt vanilla extract http://feedproxy.google.com/~r/DutchGirlCooking/~3/-ed93OpCckI/ Mon, 08 Mar 2010 05:00:33 -0000 <a href="http://www.kayotic.nl/blog/?p=6848"><img align="left" hspace="5" width="150" src="http://farm5.static.flickr.com/4017/4414903974_ed00cf6cf5.jpg" class="alignleft wp-post-image tfe" alt="Raspberry Buttermilk Cupcakes" title="" /></a>   I really like to use fruit when I bake. Somehow it gives me a false sense of healthy. I simply choose to ignore all the butter, sugar, frosting and hyper focus on the fruit. Fruit is good for you. Fruit is healthy. Therefore these cupcakes are healthy!   I used to make &#8216;em with strawberries, eons ago. [...]<img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/-ed93OpCckI" height="1" width="1"/> 2010-03-08T05:00:33Z http://guiltycarnivore.com/2010/03/07/bun-rieu-bun-bo-hue-minh/ ext.jpg Stopped by Bun Bo Hue Minh on SE Division recently for some breakfast. rolls.jpg Really nice goi cuon, freshly packed with herbs. Not the largest rolls in town, but a $3.50 a good value and nice precursor. soup.jpg A solid bowl of bun rieu. Pork/shrimp/crab “loaf”, fried tofu, slices of cha lua (and a couple cubes of pork blood), in a tart, tomato-rich, seafood stock. soup2.jpg fishsauce.jpg loaf.jpg soup3.jpg Bun Bo Hue Minh 8560 SE Division St Portland, OR 97266 Bun Bo Hue Minh on THE WORLD WIDE WEB Portlandfood.org nobody@example.com (The Guilty Carnivore) What I Had to Eat One Day (Usually for Breakfast, Lunch, or Happy Hour) iPhone Eating http://guiltycarnivore.com/2010/03/07/bun-rieu-bun-bo-hue-minh/ Mon, 08 Mar 2010 04:31:15 -0000 <p><img src="http://guiltycarnivore.com/wp-content/uploads/ext2.jpg" alt="ext.jpg"></p> <p>Stopped by Bun Bo Hue Minh on SE Division recently for some breakfast.</p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/rolls1.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/rolls-tm1.jpg" alt="rolls.jpg"></a></p> <p>Really nice goi cuon, freshly packed with herbs. Not the largest rolls in town, but a $3.50 a good value and nice precursor.</p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/soup6.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/soup-tm6.jpg" alt="soup.jpg"></a></p> <p>A solid bowl of bun rieu. Pork/shrimp/crab “loaf”, fried tofu, slices of cha lua (and a couple cubes of pork blood), in a tart, tomato-rich, seafood stock.</p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/soup22.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/soup2-tm1.jpg" alt="soup2.jpg"></a></p> <p><img src="http://guiltycarnivore.com/wp-content/uploads/fishsauce.jpg" alt="fishsauce.jpg"></p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/loaf.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/loaf-tm.jpg" alt="loaf.jpg"></a></p> <p><a href="http://guiltycarnivore.com/wp-content/uploads/soup31.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/soup3-tm.jpg" alt="soup3.jpg"></a></p> <h3>Bun Bo Hue Minh</h3> <p>8560 SE Division St<br /> Portland, OR 97266</p> <h3>Bun Bo Hue Minh on THE WORLD WIDE WEB</h3> <p><a href="http://www.portlandfood.org/index.php?showtopic=10187">Portlandfood.org</a></p> 2010-03-08T04:31:15Z http://blog.khymos.org/2010/03/07/tfp-2010-interview-with-bernard-lahousse-part-4/ Bernard Lahousse, project manager of The Flemish Primitives. I’ve written a couple of posts about The Flemish Primitives 2010 event (and there are more to come), but I also wanted to do an interview with Bernard Lahousse, the project manager of the event. Bernard first contacted me back in 2006 and we met at the EuroFoodChem conference in Paris in 2007. Those who’ve followed Khymos for a while may remember pointers to the “Food for design” blog and the foodpairing website which Bernard has set up. ML: It seems you have always had an interest for things in the cross section of science and art? When we first came in contact you were writing the “Food for design” blog which covered gastronomy, science and design – what happend to it? BL: Indeed, I’ve always been interested in the cross-section between different disciplines. Not only science-art or science-gastronomy, but many more. My belief is that the interesting stuff is happening where people with different background meet. As I lack time (and also Lieven), we made a choice to put Food for design on hold and concentrate on other topics. For me that’s foodpairing and my company. For Lieven it is his PhD. ML: Could you briefly describe your educational background and how you ended up as a project manager for The Flemish Primitives? BL: I have a master in bio-engineering, and a master in intellectual law. But I’ve always been interested in gastronomy. As I’m one of the founders of the Foundation (Flanders Taste Foundation) organizing The Flemish Primitives and really the intermediate between industry, chefs and universities it was quite logical to become the project leader; but it is still a hobby (none of us is gaining some money with organizing this – it is really out of love for gastronomy). But all of the innovations presented at TFP come from myself, from HPP to Dominique his foams, they were all initiated by me (so quite logical I’m the project manager) ML: I find it difficult to put TFP in a specific category – it is part gastronomy, part science. How would you in as few words as possible define The Flemish Primitives? And the company “Sense for taste” where you work, could you briefly explain the business concept? BL: The Flemish Primitives aspires to become the most innovative and creative culinary event in the world. The way we do it is by combining different players: chefs, scientists, companies, artists,… So The Flemish Primitives wants to give you a glimpse of what is possible in the future in gastronomy and food. It is meant to inspire and let people start dreaming. In “Sense for taste” we position ourselves as a foodlab increasing the efficiency in food product development. Foodpairing is one of the methods we use. So we do consultancy, but we also develop our own products. We work mainly for the big food multinationals, but also for farmers with a passion for products…We are with 3 partners; an ex-Michelin star chef Peter Coucquyt, a product developer Johan Langenbick and a scientist myself. ML: Could you give one example of how science, gastronomy and art have been combined into something which is more than just the sum of three parts? BL: The plates from Sergio Herman e.g. ML: Very often cooking comes first and is later explained by science, possibly with a few adjustments. Do you have any examples were it started with science (or technology) sparked the creativity of a chef? BL: The system of using pectin methylesterase naturally present to make gels out of tomato, was initiated by science and executed by chefs afterwards. ML: What are the biggest challenges you have faced when working with TFP? BL: We don’t lack ideas/content. But to organize an event like this you should need at least 1 or more persons working the whole year on this event to prepare and we lack for the moment the means to make this a professional organisation (it is still like a bunch of friends). We are still a private organization without any support from the Government, but hoping that will change in the future. ML: Your debut was last year, this year amazingly all seats were sold out (BTW – how many tickets were sold?) – what are your plans and expectations for next year and the years to come? Will you remain in Belgium or “go global”? What would be a “dream come true” for TFP? BL: We sold around 400 tickets, the rest was taken by food companies. My dreams are to build a platform with Belgian chefs, universities, companies,… The outcome of this cooperation will be shown each year at The Flemish. There are some plans and requests to go global, but these are still plans for the moment. ML: A final question – when working all day long with food and The Flemish Primitives, how has your work influenced your own cooking at home? And what is your favorite dish? BL: The way of using meat and fish changed at lot (now mostly low temperature). For the rest my cooking changed a lot as my using now different products inspired by what chefs are using. My favorite dish; that’s a hard question. It will probably contain fish and then some vegetables also low temperature treated. ML: Thank you very much! (The interview was done by email since Bernard had a pretty hectic time schedule on the day of the event.) - I also visited The Flemish Primitives in 2009. You can read more about that in my four posts from last year: The Flemish Primitives: A travel report (part 1), Chocolate surprise (part 2), Heston Blumenthal (part 3) and Glowing lollipops (part 4). Final note to readers: This year my travel expenses were covered by TFP and the tourism bureau of Brugge. nobody@example.com (Martin Lersch) molecular gastronomy Belgium Bernard Lahousse Brugge Flanders taste foundation interview Sense for taste the flemish primitives http://blog.khymos.org/2010/03/07/tfp-2010-interview-with-bernard-lahousse-part-4/ Sun, 07 Mar 2010 23:41:44 +0100 <p><img src="http://blog.khymos.org/wp-content/2010/03/bernard.jpg" alt=""><br /> <em>Bernard Lahousse, project manager of The Flemish Primitives.</em></p> <p>I’ve written a couple of posts about The Flemish Primitives 2010 event (and there are more to come), but I also wanted to do an interview with Bernard Lahousse, the project manager of the event. Bernard first contacted me back in 2006 and we met at the <a href="http://blog.khymos.org/2007/09/02/molecular-gastronomy-at-eurofoodchem-xiv/">EuroFoodChem</a> conference in Paris in 2007. Those who’ve followed Khymos for a while may remember pointers to the “Food for design” blog and the <a href="http://www.foodpairing.be/">foodpairing</a> website which Bernard has set up.</p> <p><em>ML: It seems you have always had an interest for things in the cross section of science and art? When we first came in contact you were writing the “Food for design” blog which covered gastronomy, science and design – what happend to it?</em></p> <p>BL: Indeed, <strong>I’ve always been interested in the cross-section between different disciplines. Not only science-art or science-gastronomy, but many more. My belief is that the interesting stuff is happening where people with different background meet.</strong> As I lack time (and also Lieven), we made a choice to put Food for design on hold and concentrate on other topics. For me that’s foodpairing and my company. For Lieven it is his PhD.</p> <p><em>ML: Could you briefly describe your educational background and how you ended up as a project manager for <a href="http://www.theflemishprimitives.com/">The Flemish Primitives</a>?</em><br /> <span id="more-2148"></span><br /> BL: I have a master in bio-engineering, and a master in intellectual law. But I’ve always been interested in gastronomy. As I’m one of the founders of the Foundation (Flanders Taste Foundation) organizing The Flemish Primitives and really the intermediate between industry, chefs and universities it was quite logical to become the project leader; but it is still a hobby (none of us is gaining some money with organizing this – it is really out of love for gastronomy). But all of the innovations presented at TFP come from myself, from HPP to Dominique his foams, they were all initiated by me (so quite logical I’m the project manager)</p> <p><em>ML: I find it difficult to put TFP in a specific category – it is part gastronomy, part science. How would you in as few words as possible define The Flemish Primitives? And the company <a href="http://www.sensefortaste.com/">“Sense for taste”</a> where you work, could you briefly explain the business concept?</em></p> <p>BL: <strong>The Flemish Primitives aspires to become the most innovative and creative culinary event in the world</strong>. The way we do it is by combining different players: chefs, scientists, companies, artists,… So The Flemish Primitives wants to give you a glimpse of what is possible in the future in gastronomy and food. It is meant to inspire and let people start dreaming.</p> <p>In “Sense for taste” we position ourselves as a foodlab increasing the efficiency in food product development. Foodpairing is one of the methods we use. So we do consultancy, but we also develop our own products. We work mainly for the big food multinationals, but also for farmers with a passion for products…We are with 3 partners; an ex-Michelin star chef Peter Coucquyt, a product developer Johan Langenbick and a scientist myself.</p> <p><em>ML: Could you give one example of how science, gastronomy and art have been combined into something which is more than just the sum of three parts?</em></p> <p>BL: The plates from Sergio Herman e.g.</p> <p><em>ML: Very often cooking comes first and is later explained by science, possibly with a few adjustments. Do you have any examples were it started with science (or technology) sparked the creativity of a chef?</em></p> <p>BL: The system of using pectin methylesterase naturally present to make gels out of tomato, was initiated by science and executed by chefs afterwards.</p> <p><em>ML: What are the biggest challenges you have faced when working with TFP?</em></p> <p>BL: We don’t lack ideas/content. But to organize an event like this you should need at least 1 or more persons working the whole year on this event to prepare and we lack for the moment the means to make this a professional organisation (it is still like a bunch of friends). We are still a private organization without any support from the Government, but hoping that will change in the future.</p> <p><em>ML: Your debut was last year, this year amazingly all seats were sold out (BTW – how many tickets were sold?) – what are your plans and expectations for next year and the years to come? Will you remain in Belgium or “go global”? What would be a “dream come true” for TFP?</em></p> <p>BL: We sold around 400 tickets, the rest was taken by food companies. My dreams are to build a platform with Belgian chefs, universities, companies,… The outcome of this cooperation will be shown each year at The Flemish. There are some plans and requests to go global, but these are still plans for the moment.</p> <p><em>ML: A final question – when working all day long with food and The Flemish Primitives, how has your work influenced your own cooking at home? And what is your favorite dish?</em></p> <p>BL: The way of using meat and fish changed at lot (now mostly low temperature). For the rest my cooking changed a lot as my using now different products inspired by what chefs are using. My favorite dish; that’s a hard question. It will probably contain fish and then some vegetables also low temperature treated.</p> <p><em>ML: Thank you very much!</em></p> <p>(The interview was done by email since Bernard had a pretty hectic time schedule on the day of the event.)</p> <p>-<br /> <em>I also visited The Flemish Primitives in 2009. You can read more about that in my four posts from last year: <a href="http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/">The Flemish Primitives: A travel report (part 1)</a>, <a href="http://blog.khymos.org/2009/01/12/the-flemish-primitives-chocolate-surprise-part-2/">Chocolate surprise (part 2)</a>, <a href="http://blog.khymos.org/2009/01/16/the-flemish-primitives-heston-blumenthal-part-3/">Heston Blumenthal (part 3)</a> and <a href="http://blog.khymos.org/2009/02/11/the-flemish-primitives-glowing-lollipops-part-4/">Glowing lollipops (part 4)</a>. Final note to readers: This year my travel expenses were covered by TFP and the tourism bureau of Brugge.</em></p> <img src="http://blog.khymos.org/?ak_action=api_record_view&amp;id=2148&amp;type=feed" alt=""> 2010-03-07T23:41:44+01:00 http://foodiefarmgirl.blogspot.com/2010/03/sunday-dose-of-cute-sunshine-and.html Comfy Cozy is She I Love the Black Sheep Best! (except for my baby Cary, of course): 11/18/05: Frosted Snugglebunny 4/8/06: BB and Her Newborn Baby 4/28/06: Snugglebunny's Twin Girls Always Stay Together 6/27/06: Snugglebunny's Twin Girls Heading Out for Breakfast 7/10/06: BB and Her Mother Tana Are Always Together 9/30/06: Seeing Double 2/9/07: I Love Black Sheep! (Sheep Shearing Photos) 3/14/07: Tana and Her Baby Boy, First Morning Outside 3/20/07: All Booked Up at the Bonding Suite Inn! 5/13/07: The Tail of Two Mothers: A Mother's Day Story from the Farm 10/11/07: Living by the Light 12/5/07: Spy Sheep 4/4/08: Anybody Need an Experienced Sheep Dryer? 4/20/08: Raa Raa Black Sheep! Another Black Baby Lamb 10/2/08: Gossip Central 4/3/09: Black Babes for Black Beauty 4/14/09: Too Cute for Words? 6/9/09: Stop, Look, and Listen 7/15/09: Getting Ahead. . . © Copyright 2010 FarmgirlFare.com, the neatly sheared and ready for the heat wave (it's supposed get up into the 60s today!) foodie farm blog where some of the black sheep—including this squished-by-choice ewe—turn grey as they grow up, but I still think of them as black sheep. And yes, there are some seriously pregnant bellies in this picture! nobody@example.com (Farmgirl Susan) black sheep Daily Dose of Cute 14 sheep 4 http://foodiefarmgirl.blogspot.com/2010/03/sunday-dose-of-cute-sunshine-and.html Sun, 07 Mar 2010 15:25:00 -0000 <div align="justify"><a href="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5PCBqFL48I/AAAAAAAADy8/vnggClehEME/s1600/Farmgirl+Fare+-+Comfy+Cozy+is+She.JPG"><span><img alt="" src="http://3.bp.blogspot.com/_h2EzbV4lTjA/S5PCBqFL48I/AAAAAAAADy8/vnggClehEME/s1600/Farmgirl+Fare+-+Comfy+Cozy+is+She.JPG"></span></a><span><br /> <span>Comfy Cozy is She</span><br /> <br /> <strong>I Love the Black Sheep Best! (except for <a href="http://foodiefarmgirl.blogspot.com/2009/05/wednesday-dose-of-cute-baby-cary-is.html"><u>my baby Cary</u></a>, of course):</strong><br /> 11/18/05: <a href="http://foodiefarmgirl.blogspot.com/2005/11/daily-farm-photo-111805.html"><u>Frosted Snugglebunny</u></a><br /> 4/8/06: <a href="http://foodiefarmgirl.blogspot.com/2006/04/daily-farm-photo-4806.html"><u>BB and Her Newborn Baby</u></a><br /> 4/28/06: <a href="http://foodiefarmgirl.blogspot.com/2006/04/daily-farm-photo-42806.html"><u>Snugglebunny's Twin Girls Always Stay Together</u></a><br /> 6/27/06: <a href="http://foodiefarmgirl.blogspot.com/2006/06/daily-farm-photo-62706.html"><u>Snugglebunny's Twin Girls Heading Out for Breakfast</u></a><br /> 7/10/06: <a href="http://foodiefarmgirl.blogspot.com/2006/07/daily-farm-photo-71006.html"><u>BB and Her Mother Tana Are Always Together</u></a><br /> 9/30/06: <a href="http://foodiefarmgirl.blogspot.com/2006/09/daily-farm-photo-93006.html"><u>Seeing Double</u></a><br /> <br /> 2/9/07: <a href="http://foodiefarmgirl.blogspot.com/2007/02/farm-photo-21907.html"><u>I Love Black Sheep!</u></a> (Sheep Shearing Photos)<br /> 3/14/07: <a href="http://foodiefarmgirl.blogspot.com/2007/03/farm-photo-31407.html"><u>Tana and Her Baby Boy, First Morning Outside</u></a><br /> 3/20/07: <a href="http://foodiefarmgirl.blogspot.com/2007/03/farm-photo-32007.html"><u>All Booked Up at the Bonding Suite Inn!</u></a><br /> 5/13/07: <a href="http://foodiefarmgirl.blogspot.com/2007/05/tail-of-two-mothers.html"><u>The Tail of Two Mothers: A Mother's Day Story from the Farm</u></a><br /> 10/11/07: <a href="http://foodiefarmgirl.blogspot.com/2007/10/farm-photo-101107-living-by-light.html"><u>Living by the Light</u></a><br /> 12/5/07: <a href="http://foodiefarmgirl.blogspot.com/2007/12/farm-photo-12507-spy-sheep.html"><u>Spy Sheep</u></a><br /> <br /> 4/4/08: <a href="http://foodiefarmgirl.blogspot.com/2008/04/4108-daily-dose-of-cute.html"><u>Anybody Need an Experienced Sheep Dryer?</u></a><br /> 4/20/08: <a href="http://foodiefarmgirl.blogspot.com/2008/04/sunday-daily-dose-of-cute_20.html"><u>Raa Raa Black Sheep! Another Black Baby Lamb</u></a><br /> 10/2/08: <a href="http://foodiefarmgirl.blogspot.com/2008/10/thursday-daily-dose-of-cute-gossip.html"><u>Gossip Central</u></a><br /> 4/3/09: <a href="http://foodiefarmgirl.blogspot.com/2009/04/friday-dose-of-cute-black-babes-for.html"><u>Black Babes for Black Beauty</u></a><br /> 4/14/09: <a href="http://foodiefarmgirl.blogspot.com/2009/04/tuesday-dose-of-cute-too-cute-for-words.html"><u>Too Cute for Words?</u></a><br /> 6/9/09: <a href="http://foodiefarmgirl.blogspot.com/2009/06/tuesday-dose-of-cute-look-and-listen.html"><u>Stop, Look, and Listen</u></a><br /> 7/15/09: <a href="http://foodiefarmgirl.blogspot.com/2009/07/wednesday-dose-of-cute-getting-ahead.html"><u>Getting Ahead. . .</u></a><br /> <br /> <span>© Copyright 2010 <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the neatly <a href="http://foodiefarmgirl.blogspot.com/2010/03/tuesday-dose-of-cute-sheep-shearing-day.html"><u>sheared</u></a> and ready for the heat wave (it's supposed get up into the 60s today!) foodie farm blog where some of the black sheep—including this squished-by-choice ewe—turn grey as they grow up, but I still think of them as black sheep. And yes, there are some seriously pregnant bellies in this picture!</span></span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-07T15:25:00Z http://thebreakfastblog.blogspot.com/2010/03/ritz-grand-cayman-cayman-islands.html You know I have a very bad reputation - Avery Tolar The Cayman Islands can thank John Grisham for their bad reputation. Based on the adventures of Avery, Mitch and Abby, you'd be forgiven for thinking the Caymans is the go-to place for money laundering, over-billing and extra-marital hanky panky. But it's also quite the beach resort. And for breakfast by the beach, it doesn't get much better than the buffet at the Ritz, Seven Mile Beach, Grand Cayman, Tel +1 (345) 943-9000. beach buffet As a general rule, hotel breakfast buffets are things best avoided. Like stingrays. But every rule has exceptions. And the Ritz buffet is one of them. Everything was good. Perky eggs benny. Spicy jerk potatoes. Thick and spongy slabs of french toast. Juicy caramelized banana. Fresh waffles. Custom-built omelettes. Fresh fruit. Local specialties like fish escoveitch. And a very delicious mushroom quiche. nobody@example.com (noreply@blogger.com (Jamie Wodetzki)) cayman islands eggs quiche jerk ritz benedict mushrooms http://thebreakfastblog.blogspot.com/2010/03/ritz-grand-cayman-cayman-islands.html Sun, 07 Mar 2010 12:19:00 -0000 <span>You know I have a very bad reputation</span> - <a href="http://en.wikipedia.org/wiki/The_Firm_%281993_film%29">Avery Tolar</a><br /> <br /> The Cayman Islands can thank John Grisham for their bad reputation. Based on the adventures of Avery, Mitch and Abby, you'd be forgiven for thinking the Caymans is the go-to place for money laundering, over-billing and extra-marital hanky panky. But it's also quite the beach resort. And for breakfast by the beach, it doesn't get much better than the buffet at the Ritz, Seven Mile Beach, Grand Cayman, Tel +1 (345) 943-9000.<br /> <br /> <a href="http://3.bp.blogspot.com/_zw3zUd2ZafU/S5hFCtTG0HI/AAAAAAAAA4Y/iY5cYnXsgGU/s1600-h/ritz-grand-cayman-egg-benedict-buffet.JPG"><img alt="beach buffet" src="http://3.bp.blogspot.com/_zw3zUd2ZafU/S5hFCtTG0HI/AAAAAAAAA4Y/iY5cYnXsgGU/s320/ritz-grand-cayman-egg-benedict-buffet.JPG"></a><br /> <br /> As a general rule, hotel breakfast buffets are things best avoided. Like stingrays. But every rule has exceptions. And the Ritz buffet is one of them. Everything was good. Perky eggs benny. Spicy jerk potatoes. Thick and spongy slabs of french toast. Juicy caramelized banana. Fresh waffles. Custom-built omelettes. Fresh fruit. Local specialties like fish escoveitch. And a very delicious mushroom quiche. <div class="blogger-post-footer"><img alt=""></div> 2010-03-07T12:19:00Z http://lobstersquad.blogspot.com/2010/03/not-your-basic-elemental-pepito.html After months of bot being allowed to eat rare red meat, I´m craving a burger bigtime. But I think burgers are best left to professionals, and are best had in greasy, smoky places, and I´m not about to take my precious new baby there, yet, lest he come back smeared with ketchup. A good home alternative? A Pepito. Ask for a pepito anywhere in Spain and you will be given a steak sandwich. If you´re lucky, it will be a thin, juicy paillard type thing, and the oil and meat juices will soak into good, crunchy bread. If you´re not , which is more often the case, you will receive a slab of grey cardboard hunkering between two slabs of nothing bread. This is sad. This is not the sort of sandwich one wants as the namesake for a son and heir. It is a sad testament to the terrible lack of imagination most of Spain gives it sandwiches. To my mind, a proper pepito should have something sharp, like mustard or horseradish. Something crunchy, like cornichons. Greens, like ruccola. Butter, if J isn´t looking. And some slippery onions, either just made, or in the lovely form of onion jam. As for the meat, I favour a thick steak, salted, then marinated overnight in whatever´s around. This time it was olive oil, two smashed cloves of garlic, a sprinkling of thyme, a splash of sherry and some fish sauce, but anything goes. Sear it so it´s black outside and pink within, let it rest while you assemble the sandwiches on a good fresh baguette, and open a couple of beers. Slice the meat thin, and sneak a few slices as you put it inside the bread. You´ll have to agree that this is a beautiful thing, and I for one would be more than glad to share a name with it. nobody@example.com (lobstersquad) quick sandwiches spanish food http://lobstersquad.blogspot.com/2010/03/not-your-basic-elemental-pepito.html Sun, 07 Mar 2010 11:28:00 -0000 <div><br /></div> <div><img src="http://2.bp.blogspot.com/_VTDDBv7VDuk/S5TUX3OEVnI/AAAAAAAABuc/hpJl5Gx1OM0/s400/ny4.jpg" alt=""></div> <div>After months of bot being allowed to eat rare red meat, I´m craving a burger bigtime. But I think burgers are best left to professionals, and are best had in greasy, smoky places, and I´m not about to take my precious new baby there, yet, lest he come back smeared with ketchup. A good home alternative? A Pepito.</div> Ask for a <i>pepito</i> anywhere in Spain and you will be given a steak sandwich.<br /> If you´re lucky, it will be a thin, juicy paillard type thing, and the oil and meat juices will soak into good, crunchy bread. If you´re not , which is more often the case, you will receive a slab of grey cardboard hunkering between two slabs of nothing bread.<br /> This is sad. This is not the sort of sandwich one wants as the namesake for a son and heir. It is a sad testament to the terrible lack of imagination most of Spain gives it sandwiches.<br /> To my mind, a proper <i>pepito</i> should have something sharp, like mustard or horseradish. Something crunchy, like cornichons. Greens, like ruccola. Butter, if J isn´t looking. And some slippery onions, either just made, or in the lovely form of <a href="http://lobstersquad.blogspot.com/2006/06/onion-jam.html">onion jam</a>.<br /> As for the meat, I favour a thick steak, salted, then marinated overnight in whatever´s around. This time it was olive oil, two smashed cloves of garlic, a sprinkling of thyme, a splash of sherry and some fish sauce, but anything goes.<br /> Sear it so it´s black outside and pink within, let it rest while you assemble the sandwiches on a good fresh baguette, and open a couple of beers. Slice the meat thin, and sneak a few slices as you put it inside the bread.<br /> You´ll have to agree that this is a beautiful thing, and I for one would be more than glad to share a name with it. <div class="blogger-post-footer"><img alt=""></div> 2010-03-07T11:28:00Z http://guiltycarnivore.com/2010/03/06/msg-recall/ FDA orders widespread food recall. (MSNBC) The U.S. Food and Drug Administration announced a recall of a common flavor enhancer that could be contaminated with salmonella bacteria. The product, called hydrolyzed vegetable protein or HVP, is potentially in thousands of food products, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings. HVP is manufactured by a Las Vegas company. All HVP in the world is manufactured by one company? In Las Vegas? nobody@example.com (The Guilty Carnivore) We Are All Going to Die http://guiltycarnivore.com/2010/03/06/msg-recall/ Sun, 07 Mar 2010 02:59:32 -0000 <p><a href="http://www.msnbc.msn.com/id/35713702/ns/health-food_safety/">FDA orders widespread food recall</a>. (MSNBC)</p> <blockquote> <p>The U.S. Food and Drug Administration announced a recall of a common flavor enhancer that could be contaminated with salmonella bacteria.</p> <p>The product, called hydrolyzed vegetable protein or HVP, is potentially in thousands of food products, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings. HVP is manufactured by a Las Vegas company.</p> </blockquote> <p>All HVP in the world is manufactured by one company? In Las Vegas?</p> 2010-03-07T02:59:32Z http://foodiefarmgirl.blogspot.com/2010/03/saturday-dose-of-cute-sure-you-want-to.html Didn't Think So How about a little meander down Donkette Memory Lane instead? 12/2/07: A Little Donkey Secret 1/1/08: A Donkey with a Sense of Humor 2/20/08: Our Resident Weather Girls 2/23/08: Please Don't Step on My Heart 3/2/08: How Do Donkeys Order Lunch? 5/3/08: Grooming Session 8/13/08: Meet the Dog Day 10/17/08: Baby Love? 5/4/09: What Donkey Girls Do During Lambing Season 7/7/09: Happy First Birthday Esmeralda! 7/12/09: Happy First Birthday Evie! 8/9/09: Broccoli Treats? Blech! 1/14/10: Soaking Up Sun in the Snow 2/20/10: Share and Share Alike © Copyright 2010 FarmgirlFare.com, the long-eared foodie farm blog where the only threat you'd probably face by going into that field (once you made it past our foolish attempt to make this gate impenetrable if you're a big white guard dog trying to escape, which so didn't work) is being loved to death by the Donkettes—unless of course you showed up without a bucket of treats. nobody@example.com (Farmgirl Susan) front field Daily Dose of Cute 14 donkeys 3 http://foodiefarmgirl.blogspot.com/2010/03/saturday-dose-of-cute-sure-you-want-to.html Sun, 07 Mar 2010 00:37:00 -0000 <div align="justify"><a href="http://4.bp.blogspot.com/_h2EzbV4lTjA/S5Kg_W_q96I/AAAAAAAADy0/2ltjotzbbUI/s1600/Farmgirl+Fare+-+three+donkettes+at+gate.JPG"><span><img alt="" src="http://4.bp.blogspot.com/_h2EzbV4lTjA/S5Kg_W_q96I/AAAAAAAADy0/2ltjotzbbUI/s1600/Farmgirl+Fare+-+three+donkettes+at+gate.JPG"></span></a><span><br /> <span>Didn't Think So</span><br /> <br /> <strong>How about a little meander down Donkette Memory Lane instead?</strong><br /> 12/2/07: <a href="http://foodiefarmgirl.blogspot.com/2007/12/farm-photo-12207-little-donkey-secret.html"><u>A Little Donkey Secret</u></a><br /> 1/1/08: <a href="http://foodiefarmgirl.blogspot.com/2008/01/farm-photo-1108-donkey-with-sense-of.html"><u>A Donkey with a Sense of Humor</u></a><br /> 2/20/08: <a href="http://foodiefarmgirl.blogspot.com/2008/02/farm-photo-22008-our-resident-weather.html"><u>Our Resident Weather Girls</u></a><br /> 2/23/08: <a href="http://foodiefarmgirl.blogspot.com/2008/02/farm-photo-22308-please-dont-step-on-my.html"><u>Please Don't Step on My Heart</u></a><br /> 3/2/08: <a href="http://foodiefarmgirl.blogspot.com/2008/03/farm-photo-3208-how-do-donkeys-order.html"><u>How Do Donkeys Order Lunch?</u></a><br /> 5/3/08: <a href="http://foodiefarmgirl.blogspot.com/2008/05/saturday-farm-photo-grooming-session.html"><u>Grooming Session</u></a><br /> 8/13/08: <a href="http://foodiefarmgirl.blogspot.com/2008/08/wednesday-daily-dose-of-cute-meet-dog.html"><u>Meet the Dog Day</u></a><br /> 10/17/08: <a href="http://foodiefarmgirl.blogspot.com/2008/10/friday-daily-dose-of-cute-baby-love.html"><u>Baby Love?</u></a><br /> <br /> 5/4/09: <a href="http://foodiefarmgirl.blogspot.com/2009/05/monday-dose-of-cute-what-donkey-girls.html"><u>What Donkey Girls Do During Lambing Season</u></a><br /> 7/7/09: <a href="http://foodiefarmgirl.blogspot.com/2009/07/tuesday-dose-of-cute-happy-birthday.html"><u>Happy First Birthday Esmeralda!</u></a><br /> 7/12/09: <a href="http://foodiefarmgirl.blogspot.com/2009/07/sunday-dose-of-cute-happy-birthday-evie.html"><u>Happy First Birthday Evie!</u></a><br /> 8/9/09: <a href="http://foodiefarmgirl.blogspot.com/2009/08/sunday-donkey-dose-of-cute-broccoli.html"><u>Broccoli Treats? Blech!</u></a><br /> 1/14/10: <a href="http://foodiefarmgirl.blogspot.com/2010/01/thursday-dose-of-cute-soaking-up-sun-in.html"><u>Soaking Up Sun in the Snow</u></a><br /> 2/20/10: <a href="http://foodiefarmgirl.blogspot.com/2010/02/saturday-dose-of-cute-share-and-share.html"><u>Share and Share Alike</u></a><br /> <br /> <span>© Copyright 2010 <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the long-eared foodie farm blog where the only threat you'd probably face by going into <a href="http://foodiefarmgirl.blogspot.com/2009/06/friday-farm-photos-morning-view.html"><u>that field</u></a> (once you made it past our foolish attempt to make this gate impenetrable if you're a <a href="http://foodiefarmgirl.blogspot.com/2009/09/monday-dose-of-cute-tails-in-tandem.html"><u>big white guard dog</u></a> trying to escape, which <em>so</em> didn't work) is being loved to death by the Donkettes—unless of course you showed up without a <a href="http://foodiefarmgirl.blogspot.com/2008/09/friday-daily-dose-of-cute-are-those.html"><u>bucket of treats</u></a>.</span></span></div> <div class="blogger-post-footer"><img alt=""></div> 2010-03-07T00:37:00Z http://guiltycarnivore.com/2010/03/06/breakfast-2/ pho-tai_1.jpg Pho tai nam at Pho Nguyen. Pho Nguyen 4795 Southwest 77th Avenue Portland, OR 97225-1807 (503) 297-3389 nobody@example.com (The Guilty Carnivore) What I Had to Eat One Day (Usually for Breakfast, Lunch, or Happy Hour) iPhone Eating http://guiltycarnivore.com/2010/03/06/breakfast-2/ Sat, 06 Mar 2010 21:59:32 -0000 <p><a href="http://guiltycarnivore.com/wp-content/uploads/pho-tai_1.jpg"><img src="http://guiltycarnivore.com/wp-content/uploads/pho-tai_1-tm.jpg" alt="pho-tai_1.jpg"></a></p> <p>Pho tai nam at Pho Nguyen.</p> <h3>Pho Nguyen</h3> <p>4795 Southwest 77th Avenue<br /> Portland, OR 97225-1807<br /> (503) 297-3389</p> 2010-03-06T21:59:32Z http://feedproxy.google.com/~r/IsMyBlogBurning/~3/6r0EFijhOO0/bread-baking-day-28-buns BBD is an event created by Zorra (http://kochtopf.twoday.net/stories/4124192) and each month has seen some great themes. BBD #28 is hosted at http://www.tangerineskitchen.blogspot.com for the month of March and the theme is Buns. For more on this visit http://tangerineskitchen.blogspot.com/2010/03/announcing-bread-baking-da... [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Tangerine) BBD Bread Baking Day http://feedproxy.google.com/~r/IsMyBlogBurning/~3/6r0EFijhOO0/bread-baking-day-28-buns Fri, 05 Mar 2010 22:29:59 -0800 <p>BBD is an event created by Zorra (<a href="http://kochtopf.twoday.net/stories/4124192" title="http://kochtopf.twoday.net/stories/4124192">http://kochtopf.twoday.net/stories/4124192</a>) and each month has seen some great themes. BBD #28 is hosted at <a href="http://www.tangerineskitchen.blogspot.com" title="http://www.tangerineskitchen.blogspot.com">http://www.tangerineskitchen.blogspot.com</a> for the month of March and the theme is Buns. For more on this visit <a href="http://tangerineskitchen.blogspot.com/2010/03/announcing-bread-baking-day-28-buns.html" title="http://tangerineskitchen.blogspot.com/2010/03/announcing-bread-baking-day-28-buns.html">http://tangerineskitchen.blogspot.com/2010/03/announcing-bread-baking-da...</a></p> <div class="feedflare"><a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=6r0EFijhOO0:7im5new-dZM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=yIl2AUoC8zA"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=6r0EFijhOO0:7im5new-dZM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=6r0EFijhOO0:7im5new-dZM:F7zBnMyn0Lo"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=6r0EFijhOO0:7im5new-dZM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=6r0EFijhOO0:7im5new-dZM:V_sGLiPBpWU"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=6r0EFijhOO0:7im5new-dZM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?d=qj6IDK7rITs"></a> <a href="http://feeds.feedburner.com/~ff/IsMyBlogBurning?a=6r0EFijhOO0:7im5new-dZM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/IsMyBlogBurning?i=6r0EFijhOO0:7im5new-dZM:gIN9vFwOqvQ"></a></div> <img src="http://feeds.feedburner.com/~r/IsMyBlogBurning/~4/6r0EFijhOO0"> 2010-03-05T22:29:59-08:00 http://feeds.101cookbooks.com/~r/101Cookbooks/~3/HyzkPBFqgL0/sne-the-manuscript-recipe.html [IMAGE] I thought I'd take some time to write about Super Natural Every Day. The manuscript and photography are due this summer so why not wipe the spelt flour off my cheek, let the quinoa simmer on its own for a bit, and share a bit about how I'm working toward that not-so-far-off date? I'll start by telling you about my creative process, which, in a broad sense, starts by collecting things that inspire me. I keep all sorts of scraps, notebooks, photos and random text files around. They live in drawers, on desktops, some are paper, others are digital. Thoughts and inspirations set aside for later, someday, next year. Occasionally, I'll cluster a few of these things together if there is some sort of connection that strikes me as interesting. If I'm really excited about something, that particular cluster might end up in an envelope or folder. SNE Many of the ideas, images, and thoughts related to this new book lived in a simple paper folder for a time. I'd add a copy of a recipe from one of my notebooks occasionally, or a photo of a place that evoked a certain feeling or sense of place. I might pull the folder down every few months, spread all the notes and elements across a table and think about what I was looking at. What could I add? What should be taken away? SNE There was a point when I thought it was time to get more serious. If I wanted to turn this into a cookbook what might it look like? Feel like? What would the themes be? How would it be structured? Which recipes? I started answering some of those questions and began to work on an outline. My outlines usually start by organizing the book into sections, and then breaking those sections down into more detail (and recipes). As the project matures the outline turns into a 4-5 page road map/blueprint for the book. This document changes and evolves constantly based on what I feel is working and what isn't. But having a strong outline in place helps to let me know (at a glance) where I'm at in the overall process and where I'm headed. It's surprisingly easy to get lost. SNE I color code and mark up one version of my outline based on where I'm at. A plus mark following a recipe name means it is tested and has a head note. Two pluses means a photo is completed. A plus before the name means I've converted the recipe into international weights and measures. Highlighting the recipe name in green? That means it's in good shape and ready for some time in a kitchen other than my own. Sorry, let me back up a bit. Around the time I've fleshed out an outline, I also set up a binder (see the first image). At this point it's pretty much a dummy book. I fill it with sheet protectors and section dividers. It helps me imagine the actual object I'm working on. It keeps me organized and enables me to actually see any progress I'm making. My outline corresponds with the pages in the binder, page by page. I assign one recipe per sheet protector, the most current version of the recipe is visible. If there is a photo to go with a recipe I have it in the same pocket visible through the back side. It makes it easy to move pages and recipes around, and keep track of versions of recipes (and related notes). SNE It would be disingenuous for me to tell you this process is all sunshine and flowers. Writing and photographing a book is hard for me. Aside from this (quite public) recipe journal, I'm a relatively private person. The book process takes me out of my comfort zone. Maybe because it's such a monumental effort to make it happen? So many people involved! It's just an entirely different world of expectations, with all hopes tied into a single grand gesture. I think to myself - I want this book to be good, I want it to find the slice of people who will find something special in it, I want it to find a home in welcoming kitchens. I want the recipes to work in your kitchens. And on and on and on. Just know, I spend a certain amount of time talking myself out of the trees. So I'm here, chipping away at the book one word, one sentence, one head note, one photograph at a time. The binder is bulging, with only a few blank pages left to fill, but I suspect I'll be testing, tweaking, and revising down to the last minute...I know many of you would be amazing testers - I might need to enlist some of you for a bit of help, if you're game (more details on that in a future post)... Continue reading SNE: The Manuscript... [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com http://feeds.101cookbooks.com/~r/101Cookbooks/~3/HyzkPBFqgL0/sne-the-manuscript-recipe.html Fri, 05 Mar 2010 18:28:35 -0800 <img src="http://www.101cookbooks.com/mt-static/images/food/sne_manu_1.jpg"> <p>I thought I'd take some time to write about <a href="http://www.101cookbooks.com/archives/a-first-look-recipe.html">Super Natural Every Day</a>. The manuscript and photography are due this summer so why not wipe the spelt flour off my cheek, let the quinoa simmer on its own for a bit, and share a bit about how I'm working toward that not-so-far-off date?</p> <p>I'll start by telling you about my creative process, which, in a broad sense, starts by collecting things that inspire me. I keep all sorts of scraps, notebooks, photos and random text files around. They live in drawers, on desktops, some are paper, others are digital. Thoughts and inspirations set aside for later, someday, next year. Occasionally, I'll cluster a few of these things together if there is some sort of connection that strikes me as interesting. If I'm really excited about something, that particular cluster might end up in an envelope or folder.</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/sne_manu_2.jpg" alt="SNE"></p> <p>Many of the ideas, images, and thoughts related to this new book lived in a simple paper folder for a time. I'd add a copy of a recipe from one of my notebooks occasionally, or a photo of a place that evoked a certain feeling or sense of place. I might pull the folder down every few months, spread all the notes and elements across a table and think about what I was looking at. What could I add? What should be taken away?</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/sne_manu_3.jpg" alt="SNE"></p> <p>There was a point when I thought it was time to get more serious. If I wanted to turn this into a cookbook what might it look like? Feel like? What would the themes be? How would it be structured? Which recipes? I started answering some of those questions and began to work on an outline.</p> <p>My outlines usually start by organizing the book into sections, and then breaking those sections down into more detail (and recipes). As the project matures the outline turns into a 4-5 page road map/blueprint for the book. This document changes and evolves constantly based on what I feel is working and what isn't. But having a strong outline in place helps to let me know (at a glance) where I'm at in the overall process and where I'm headed. It's surprisingly easy to get lost.</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/sne_manu_4.jpg" alt="SNE"></p> <p>I color code and mark up one version of my outline based on where I'm at. A plus mark following a recipe name means it is tested and has a head note. Two pluses means a photo is completed. A plus before the name means I've converted the recipe into international weights and measures. Highlighting the recipe name in green? That means it's in good shape and ready for some time in a kitchen other than my own.</p> <p>Sorry, let me back up a bit. Around the time I've fleshed out an outline, I also set up a binder (see the first image). At this point it's pretty much a dummy book. I fill it with sheet protectors and section dividers. It helps me imagine the actual object I'm working on. It keeps me organized and enables me to actually see any progress I'm making. My outline corresponds with the pages in the binder, page by page. I assign one recipe per sheet protector, the most current version of the recipe is visible. If there is a photo to go with a recipe I have it in the same pocket visible through the back side. It makes it easy to move pages and recipes around, and keep track of versions of recipes (and related notes).</p> <p><img src="http://www.101cookbooks.com/mt-static/images/food/sne_manu_5.jpg" alt="SNE"></p> <p>It would be disingenuous for me to tell you this process is all sunshine and flowers. Writing and photographing a book is hard for me. Aside from this (quite public) recipe journal, I'm a relatively private person. The book process takes me out of my comfort zone. Maybe because it's such a monumental effort to make it happen? So many people involved! It's just an entirely different world of expectations, with all hopes tied into a single grand gesture. I think to myself - I want this book to be good, I want it to find the slice of people who will find something special in it, I want it to find a home in welcoming kitchens. I want the recipes to work in your kitchens. And on and on and on. Just know, I spend a certain amount of time talking myself out of the trees.</p> <p>So I'm here, chipping away at the book one word, one sentence, one head note, one photograph at a time. The binder is bulging, with only a few blank pages left to fill, but I suspect I'll be testing, tweaking, and revising down to the last minute...I know many of you would be amazing testers - I might need to enlist some of you for a bit of help, if you're game (more details on that in a future post)...</p> <b><a href="http://www.101cookbooks.com/archives/sne-the-manuscript-recipe.html">Continue reading SNE: The Manuscript...</a></b> <p><a href="http://feedads.g.doubleclick.net/~a/79bhUBVh_NsEzlQLmqxmcia_420/0/da"><img src="http://feedads.g.doubleclick.net/~a/79bhUBVh_NsEzlQLmqxmcia_420/0/di"></a><br /> <a href="http://feedads.g.doubleclick.net/~a/79bhUBVh_NsEzlQLmqxmcia_420/1/da"><img src="http://feedads.g.doubleclick.net/~a/79bhUBVh_NsEzlQLmqxmcia_420/1/di"></a></p> <div class="feedflare"><a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=HyzkPBFqgL0:aS6EwgLf1lM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?d=yIl2AUoC8zA"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=HyzkPBFqgL0:aS6EwgLf1lM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=HyzkPBFqgL0:aS6EwgLf1lM:gIN9vFwOqvQ"></a> <a href="http://feeds.101cookbooks.com/~ff/101Cookbooks?a=HyzkPBFqgL0:aS6EwgLf1lM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/101Cookbooks?i=HyzkPBFqgL0:aS6EwgLf1lM:F7zBnMyn0Lo"></a></div> <img src="http://feeds.feedburner.com/~r/101Cookbooks/~4/HyzkPBFqgL0"> 2010-03-05T18:28:35-08:00 http://news.curiouscook.com/2010/03/curious-cook-in-new-york-times-better.html In last week's Curious Cook column I wrote about the recent rise of minimal-work, maximal-moisture bread making, which seems to been instigated in late 2006 by Mark Bittman's description of the no-knead, bake-in-a-hot-pot method developed by New York baker Jim Lahey. There's nothing new about labor-saving bread books. Linda West Eckhardt and Diana Collingwood Butts enlisted the food processor and microwave in recipes for their 1991 book Bread in Half the Time. Suzanne Dunaway was a decade early with her book No Need to Knead, which came out in 1999 and like current books with similarly punning titles, produces wet doughs that don't require prolonged effort to mix the flour and water evenly. A number of readers have pointed out Jacques Pépin's 1994 recipe for a no-knead bread dough that's raised and then baked in the same pot. In my testing, the current crop of minimal-work bread recipes is a mixed bag. Wet doughs are quick and easy to mix but also tend to produce wet, heavy loaves unless they're baked into relatively flat focaccias and ciabattas. Large doses of yeast that raise the dough quickly also give it a harsh flavor that obliterates the taste of the grain, unless there's plenty of whole-grain flour in the mix. The Lahey method remains a standout. It calls for a small amount of yeast, a moderately wet dough stirred together, 18 unsupervised hours for the yeast to raise the dough, and baking the dough in a preheated covered pot, which traps steam from the dough's moisture and produces a good oven spring and an open-textured loaf. It also calls for enough salt to make a flavorful loaf. I found a number of the new wet breads to be undersalted and bland. For this column I consulted with Michel Suas, founder and director of the San Francisco Baking Institute, which is devoted to artisan bread making. Mr. Suas recommended looking for recipes that call for small amounts of yeast, doughs made with a proportion of water no more than 75% the flour weight, and salt at 2% of the flour weight. He and instructor Frank Sally also showed me how they had outfitted a cheap electric oven for home bread baking, and demonstrated just how well it works with a 68% hydration dough formed into elongated batards. Two of the oven's racks support inch-thick concrete slabs, for baking on and for absorbing high oven heat and releasing it evenly. To produce a strong blast of steam at the beginning of baking, Mr. Suas had filled a large cast iron frying pan with dozens of inch-diameter ball bearings--he suggested a length of heavy steel chain as an alternative--so that the pan and its contents weighed about 20 pounds. He placed it on the oven floor, and preheated the oven, the pan, and the concrete to 550°F, the oven's maximum. He had also prepared a thin steel pie plate by punching a number of small holes in it, and now filled it with ice cubes. Once the bread was loaded into the oven, Mr. Suas placed the pie plate on top of the ball bearings and closed the oven door. When the ice began to melt and drip through the holes onto the large hot surface area of ball bearings, it turned into steam, accelerating the melting of the rest of the ice and its vaporization. The result was an audible roar, steam escaping through oven cracks and crevices, and 30 minutes later, superbly light and crusty loaves. Mr. Suas and the SFBI have published a comprehensive book on baking, Advanced Bread and Pastry: A Professional Approach (2008). nobody@example.com (noreply@blogger.com (Harold McGee)) baking bread http://news.curiouscook.com/2010/03/curious-cook-in-new-york-times-better.html Fri, 05 Mar 2010 07:27:00 -0000 In last week's <a href="http://www.nytimes.com/2010/02/24/dining/24curious.html">Curious Cook column</a> I wrote about the recent rise of minimal-work, maximal-moisture bread making, which seems to been instigated in late 2006 by Mark Bittman's description of the no-knead, bake-in-a-hot-pot method developed by New York baker Jim Lahey.<br /> <br /> There's nothing new about labor-saving bread books. Linda West Eckhardt and Diana Collingwood Butts enlisted the food processor and microwave in recipes for their 1991 book <i>Bread in Half the Time</i>. Suzanne Dunaway&nbsp; was a decade early with her book <i>No Need to Knead</i>, which came out in 1999 and like current books with similarly punning titles, produces wet doughs that don't require prolonged effort to mix the flour and water evenly. A number of readers have pointed out Jacques Pépin's 1994 recipe for a no-knead bread dough that's raised and then baked in the same pot.<br /> <br /> In my testing, the current crop of minimal-work bread recipes is a mixed bag. Wet doughs are quick and easy to mix but also tend to produce wet, heavy loaves unless they're baked into relatively flat focaccias and ciabattas. Large doses of yeast that raise the dough quickly also give it a harsh flavor that obliterates the taste of the grain, unless there's plenty of whole-grain flour in the mix.<br /> <br /> The Lahey method remains a standout. It calls for a small amount of yeast, a moderately wet dough stirred together, 18 unsupervised hours for the yeast to raise the dough, and baking the dough in a preheated covered pot, which traps steam from the dough's moisture and produces a good oven spring and an open-textured loaf. It also calls for enough salt to make a flavorful loaf. I found a number of the new wet breads to be undersalted and bland.<br /> <br /> For this column I consulted with Michel Suas, founder and director of the San Francisco Baking Institute, which is devoted to artisan bread making. Mr. Suas recommended looking for recipes that call for small amounts of yeast, doughs made with a proportion of water no more than 75% the flour weight, and salt at 2% of the flour weight.<br /> <br /> He and instructor Frank Sally also showed me how they had outfitted a cheap electric oven for home bread baking, and demonstrated just how well it works with a 68% hydration dough formed into elongated batards.&nbsp;<br /> <br /> Two of the oven's racks support inch-thick concrete slabs, for baking on and for absorbing high oven heat and releasing it evenly. To produce a strong blast of steam at the beginning of baking, Mr. Suas had filled a large cast iron frying pan with dozens of inch-diameter ball bearings--he suggested a length of heavy steel chain as an alternative--so that the pan and its contents weighed about 20 pounds. He placed it on the oven floor, and preheated the oven, the pan, and the concrete to 550°F, the oven's maximum. He had also prepared a thin steel pie plate by punching a number of small holes in it, and now filled it with ice cubes.<br /> <br /> Once the bread was loaded into the oven, Mr. Suas placed the pie plate on top of the ball bearings and closed the oven door. When the ice began to melt and drip through the holes onto the large hot surface area of ball bearings, it turned into steam, accelerating the melting of the rest of the ice and its vaporization. The result was an audible roar, steam escaping through oven cracks and crevices, and 30 minutes later, superbly light and crusty loaves.<br /> <br /> Mr. Suas and the SFBI have published a comprehensive book on baking, <i>Advanced Bread and Pastry: A Professional Approach</i> (2008)<i>.</i> <div class="blogger-post-footer"><img alt=""></div> 2010-03-05T07:27:00Z