January 2012
3 posts
October 2011
1 post
September 2011
2 posts
Soliciting y'alls best hummus recipes. Please.
August 2011
1 post
June 2011
3 posts
French Dessert
—from The Lady’s Book (1831) (rg)
“In retrospect, I went through what I now believe are the four stages of learning...”
– How cooking gave me purpose - Life stories - Salon.com
May 2011
2 posts
Experiment with Asparagus,
From The Southern Lady’s Companion, 1848
April 2011
2 posts
March 2011
2 posts
Land, Language, and Wine Labels | Edible Geography →
January 2011
3 posts
Lack of Sex Among Wine Grapes Saps Its Genetic... →
The Science of Sous Vide : Scientific American →
December 2010
1 post
November 2010
1 post
What did dinosaur meat taste like? | Slate... →
October 2010
3 posts
How to Give Your Beer the Right Glass and a Proper... →
August 2010
3 posts
Equipment: The All-Clad vs. Tramontina Skillet... →
Persuasive recommendation for some inexpensive pots and pans…
Creative destruction, indeed... →
Tip the Bellhop with a Bar of Gold: The Emirates Palace Hotel in Abu Dhabi installed, in its lobby, an ATM-like machine that sells 10-gram bars of gold. “Five kilograms of pure edible gold is used per year for decoration, mainly on deserts,” the hotel adds of itself. In the Middle East and the Subcontinent, eating thin flakes of gold is considered good for the heart —...
Observatory - Champagne Better When Poured Like... →
“It would be very provocative to pour Champagne in this way for many French,” Dr. Liger-Belair said. “Champagne is a universe which is very traditionally bent.”
June 2010
5 posts
““It’s still astounding to me what happens when you cut or bite into an onion or...”
– http://www.nytimes.com/2010/06/09/dining/09curious.html?pagewanted=2 (EA)
3 tags
May 2010
1 post
April 2010
2 posts
Cold cucumber soup
This was pretty nommy, though I forgot to take pictures:
http://www.epicurious.com/recipes/food/views/Cucumber-Dill-Soup-with-Scallions-352429
Instead of tobasco, we used a little dab of spicy yogurt (mixed with pepper) to garnish.
[EA]
Which Veggie Burgers Were Made With a Neurotoxin? →
In order to meet the demands of health-conscious consumers, manufacturers of soy-based fake meat like to make their products have as little fat as possible. The cheapest way to do this is by submerging soybeans in a bath of hexane to separate the oil from the protein. Says Cornucopia Institute senior researcher Charlotte Vallaeys, “If a non-organic product contains a soy protein isolate, soy...
March 2010
2 posts
Unpublished Rhyme: Passover Flourless Chocolate... →
Before:
After:
Recipe (via the Examiner):
Ingredients: 1 cup semi-sweet chocolate chips (I substituted Ghiradelli Semi-sweet bars - 6oz) 1 oz. (square) of unsweetened baking chocolate 1 cup unsalted Kosher margarine (non-dairy) or unsalted butter 8 egg whites 5 egg yolks 1…
February 2010
7 posts
January 2010
3 posts
2 tags
Pasta Puttanesca
Okay, this one’s for my sister, Katy, also by request. I didn’t really know that this was a puttanesca sauce until after I made it a couple of times. I just wanted something with olives and capers and anchovies and garlic … i.e., salty. My sister probably likes this so much because she eats things like ‘green olives filled with yellow mustard’ (I know, but actually...
4 tags
Roasted Root Vegetables
My cousin Julie asked me for this recipe, so I figure I’ll make it happen here. Essentially, this recipe is super easy: prep your root vegetables, toss with olive oil, salt and pepper, some herbs, and maybe some vinegar, and roast at 400° for somewhere between 45 minutes and 1 hour 15 minutes (“You must cook it until it is done!”). If you stopped reading here you would be fine,...
December 2009
4 posts
