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600 | Beer for Thanksgiving
By: Helen Pitlick
Published: November 19, 2009
Legend has it that the Georgia-bound Mayflower only stopped at Plymouth Rock because its passengers ran out of beer. By that logic, if it weren't for beer, we wouldn't even be celebrating Thanksgiving.
As much as I wish this story were historically accurate, it's most likely not. While the Pilgrims did drink beer on their transatlantic voyage, as beer in the 17th century was safer than water due to the antimicrobial properties of hops, they probably landed because they were running out of provisions in general. Some accounts say that the Pilgrims set up a brewhouse soon upon landing, but given the hazardous conditions the Pilgrims faced in their first year (47% died in the first winter) it is doubtful they would have made brewing a priority.
So, odds are slim that the Pilgrims and Wampanoag raised glasses of ale at the first Thanksgiving. But let's face it: most of the dishes that will be on the table come next Thursday would not have been present in 1621 either: mashed potatoes, yams, stuffing, pumpkin pie. Still, that's not going to stop me from enjoying any of these on Turkey day, beer in particular. Here are a few recommendations on what to drink.
Before. Before the big meal is prime football viewing time. The day is young: you want to pace yourself with something lower in alcohol. Beer Advocate recommends drinking Pilsener or other light lager so as "not to kill palates too early in the day." This doesn't mean you need to reach for a Bud. I recommend Oskar Blue's Mama's Little Yella Pils: it's on the lighter side yet incredibly flavorful. Plus, it comes in a can, so you still feel like an American while drinking it.
During. Pale Ales, Märzens, Ambers and Oatmeal Stouts pair well with turkey and gravy, whereas Belgians and higher ABV beers cut through the rich fats that are in pretty much every Thanksgiving dish. It's really your call. However, you don't want to serve a beer with flavors that will overpower the food, like a well-hopped IPA or a smoked beer. The one time I hosted Thanksgiving I poured Chimay Blue because is packaged in an elegant corked bottle and everyone likes it, and its lightness and high ABV complimented the meal without overpowering it. New Belgium's Fat Tire and Sierra Nevada Pale Ale are safe bets, but I encourage you to try something locally-produced.
Dessert. Whether you're a member of the pumpkin pie or the pecan pie camp, both pair well with chocolate, so why not a sweet stout? I'm thinking Pike Entire, a rich, barrel-aged offering from Seattle's Pike Brewing Co. It's not the sweetest offering out there, but an amazing one. Young's Double Chocolate Stout or North Coast Old Rasputin are also good choices.
After. Thanksgiving is about indulgence. This is the day to bring out the beers you've been hoarding or whose price point frightens you, the ones you might not buy for everyday drinking. Anything with 'Imperial' or 'barrel-aged' in the name is a good choice. I asked a beer writer associate of mine what he is serving on Thanksgiving; his answer: Autumn Maple from Southern California's up-and-coming The Bruery. At around $14 a bottle, it's not cheap, but is a bargain compared to a bottle of wine of similar quality.
What are you drinking?
Other perspectives:
Fermentarium: Thanksgiving, pilgrims, and beer myths
Beer Utopia: Thanksgiving dinner beer pairings
Seattle Beer News: Be Thankful for Beer This Thanksgiving
A Blog About Beer: Don’t Forget the Beer this Thanksgiving
Comments:
uberVU - social...
November 20, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Beer for Thanksgiving http://www.foodista.com/blog/2009/11/19/beer-for-thanksgiving/..
Kim
This is great. I'm already checking to see if Mama's Little Yella Pills is anywhere in my area! Great Stuff. The Chimay would also be a great addition to the during Turkey festivs. Thanks again.
Rachel
great post. will save in files for November. thank you.
Robin P.
Nice story of the first thanksgiving. :)
Kooz
Awesome post. The only thing I'll pass on is the smoked beer (I've never met a Rauchbier I've enjoyed). I'll be enjoyed a selections of Marzens this year...
Kooz
...and check out my top 5 best Thanksgiving sides at http://kooztop5.blogspot.com/2011/11/top-5-thanksgiving-sides.html
(shameless self-promotion). | foodista | 2024-05-23T00:42:18.321809 | 2009-11-19T00:00:00 | {
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601 | What Celebrity Chefs Are Making for Thanksgiving
By: Kate Opatz
Published: November 19, 2009
Everyone has their favorite Thanksgiving recipes, but let's be real - the ones we care about are the those written by the famous people. Fortunately, celebrity chefs are more than willing to spread their turkey (and stuffing and pie...) knowledge around. Here are a few. Anthony Bourdain made a holiday meal for ten at his brother's house in Connecticut. Here are some of the dishes he made. David Chang tells you how to make Turkey Breast With Ginger-Scallion Sauce with your leftovers. Dan Barber makes Thanksgiving dinner from locally grown ingredients. Recipes include a Sweet Potato And Apple Gratin and a Pumpkin Tart With Plum Marmalade.
Emeril Lagasse helps get rid of both turkey and mashed potato leftovers with his Thanksgiving Leftovers Shepard's Pie. Grant Achatz stars in a video about how to sous-vide a turkey. Bobby Flay likes fresh flowers and custom cocktails at his Thanksgiving and he usually rises at 4 am to get his turkeys started. Also, here's his sweet potato recipe. While he may not have had Thanksgiving in mind while coming up with this recipe (being French and all), Alain Ducasse's Chestnut Bouillon soup would be a lovely first course. Tom Douglas demonstrates how to make King Boletus Stuffing with fresh king boletus mushrooms (they're very similar to porcinis). And, just for fun, here's how Gordon Ramsay feels about Thanksgiving.
Comments:
Perry Peck
November 20, 2009
If you want to make your friends laugh this holiday season give them a funny apron When they wear it they will think of you and laugh. Check it out at
http://www.apronstore.com/funnyaprons.htm | foodista | 2024-05-23T00:42:18.321809 | 2009-11-19T00:00:00 | {
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"authors": [
"Kate Opatz",
"Perry Peck"
]
} |
602 | What do vampires eat?
By: Helen Pitlick
Published: November 19, 2009
Blood.
Ok... what do humans who like vampires eat? New Moon comes out in just over 9 hours, and we've been thinking about what foods will enhance the viewing experience.
Standing in line for tickets: You could be in for a long wait, so bring a snack. Apple Sandwiches are fitting on several levels. First, a shiny red apple graced the cover of the first Twilight book. Second, they have bacon. (Vampires are hot right now. Bacon is hot right now- see the connection?) Finally, the two slices of bread represent Bella being sandwiched between the Vampire world and the human one. Or something like that.
Dinner: Bella ate Mushroom ravioli on her first date with Edward, but that's so cliched. Because the crew travels to Italy in this installment, crimson Beet Risotto is doubly appropriate- just leave out the garlic. Pork Blood Stew or blood pudding will also work.
Dessert: Red velvet cake is a safe bet. However, milky white Alabaster Pudding with blood-red pomegranate sauce adds a distinct gothic feel to any meal.
Drinks: Vampire's Kiss cocktail and Bloody Mary's are both excellent choices, though a Blood Orange Bellini is a classy alternative. For the young adult crowd, try a Blood Orange Granita.
(image by andrew mason)
Comments:
cpa affiliate n...
March 30, 2011
wtf is going on here? | foodista | 2024-05-23T00:42:18.321809 | 2009-11-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/19/what-do-vampires-eat",
"authors": [
"Helen Pitlick",
"cpa affiliate n..."
]
} |
603 | Young Winos
By: Melissa Peterman
Published: November 19, 2009
American food and beverage trends come and go, some staying longer than others and some have just refuse to go away. But when it comes to wine consumption, it seems like the trend just continues to grow year after year. What's interesting about wine right now is the age in which it is being consumed. Twenty somethings and young thirty somethings are lining up at winery tasting bars and wine-focused restaurants eager to know more about the flavor profiles of varietals and learn which wines pair well with which foods. Sites like Winechatr.com and magazines like Wine x magazine and WINO magazine, though great resource for anyone who loves wine, heavily cater to younger wine drinkers. And why not? According to a 2007 survey of consumer trends in the U.S. wine market, conducted by the Wine Market Council, twenty somethings are by far the fastest growing group of wine drinkers. The surge in wine tasting parties over cocktail parties, weekend wine tastings in Napa's wine country and the popularity of events like 20Something- The New Vintage are just a couple of examples of the rise of younger wine drinkers. The survey also showed that 53 percent said they are spending $20 or more on wine more frequently. Is this considered a good thing? Does this rise coincide with the new food movement? Perhaps it's because there are more wineries year after year and it is becoming just part of the norm to understand wine. I personally believe chefs that know their wines are better chefs. Learning about wine should be as much of a requirement as learning about food and to that I say earlier the better!
Above wine tattoo photo by Rambleonsylvie
Comments:
uberVU - social...
November 20, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Young Winos http://www.foodista.com/blog/2009/11/19/young-winos/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-19T00:00:00 | {
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"Melissa Peterman",
"uberVU - social..."
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} |
604 | More Than You Want to Know About Cranberry Sauce
By: Kate Opatz
Published: November 20, 2009
Cranberry sauce can be controversial. In fact, often enough the issue cannot be resolved unless a family can agree to have two types of cranberry sauce at Thanksgiving dinner - fresh and canned.
Though often treated as a supporting character in the feast, cranberry sauce is certainly the most versatile dish next to gravy, delicious piled atop nearly any other dish. Cranberries were considered a seasonal fruit until Marcus L. Urann, an attorney, realized he harvested more cranberries than he could sell. So, he made a sauce, canned it, and called Ocean Spray. In 1941, the jellied cranberry log was put on the market.
Canned cranberry sauce is made with berries, high fructose corn syrup, water, and corn syrup. As fresh cranberries were once a rare thing in the U.S., the canned relish gained popularity until it became a Thanksgiving staple. If you're interested in seeing Ocean Spray's instructions for removing the log, intact, from the can, they offer detailed steps here.
A log of cranberry sauce, naturally, was not served at the first Thanksgiving - sugar was scarce in colonial times. There may well have been fresh cranberry relish, however.
Fresh cranberry sauce has been gaining popularity since fresh cranberries have become widely available. The berries in fresh relish are generally not cooked, but simply mixed with sugar and anything from orange zest and nuts to ginger and kumquats.
Because fresh sauce tends to be more tart than the canned, it actually makes a lot of sense to serve both at Thanksgiving. A little of one balances out a little of the other. And any leftovers can easily be incorporated into Morning After Cranberry Muffins or Cranberry Ribbon Cake.
Lastly, a little known fact about cranberry sauce - while listening closely to the end of the song Strawberry Fields Forever, John Lennon can be heard repeating the words "cranberry sauce". In an interview, Lennon said that the words have no special meaning except to contribute to the weirdness of the song.
Comments:
Dave
November 22, 2009
You haven't lived till you've had my cranberry sauce. A number of years ago my sister wouldn't give me the recipe for her cranberry sauce. The next day, black friday, I went an bought a dozen bags of cranberries and stuck them in the freezer. Over the next several months I made cranberry sauce experimenting with the goal of making a cranberry sauce to make my sisters look like crap. The following thanksgiving I brought my version to the dinner. My sisters eyes lit up when she tasted it and she asked me for the recipe. The whole table cracked up laughing when I told her the same thing she told me a year earlier. "that recipe is a secret, I give it to no one".
She still to this day has no idea how I make it. Let me give you enough to get you started. Fresh grated nutmeg, cinnamon, cloves, frsh squeezed mandrin orange juice with it's zest, dried cherries, honey roasted pecans as a topping.
Dave
Oh yea, brown sugar instead of white, but half the amount.
Renata
Believe it or not, I've never found any cranberries in here, and I'm just soooo curious to taste them.. Looks delicious! | foodista | 2024-05-23T00:42:18.321809 | 2009-11-20T00:00:00 | {
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605 | The Most Disgusting Thanksgiving Dishes
By: Carrie Barr
Published: November 20, 2009
I love to impress my guests with my food, everyone does. Many seek out that best recipe for pumpkin pie or the most elegant side dish. Well seek no more friends, I bring you only the best.
Firstly, your Thanksgiving soiree needs pizazz!. Don't do the ordinary fruit platter or crudités for your appetizers. Wow your guests with this Chocolate Brie en Croute at Kitchen Hacker. It's cheese, chocolate, and wine. What's not to like?
If that isn't interesting enough, try the Poutine Rolls, filled with french fries and cheese curds, served with a gravy dipping sauce. A good appetizer in case you have an excess of gravy...and french fries and cheese curds. If you don't have those ingredients lying around, just make some Lardz, doughnut-hole sized lard balls, deep fried and topped with sugar. I have half a heart to try them. And I'd only have half a heart left after trying them.
Now forget the same old yams with the marshmallow topping, dig into a Krispy Kreme Bread Pudding! A delightful, dare I say decadent, option for a side dish at your Thanksgiving feast. The Hot Beef Sundae is an excellent choice to impress the in-laws. Made of mashed potatoes, gravy, shredded cheese, and a cherry tomato. They'll be talking about it for years to come.
For the main course I would have to recommend a Porkgasm or a Turbaconucken. The Porkgasm, found over at Porktopia, seems like a decent, even cute, alternative to the traditional turkey. And by cute I mean disturbing and nauseating. If you're not already grossed out, take a look at the Turbaconucken by NYC Food Guy. It's exactly as it sounds--an infamous Turducken, with bacon. Because bacon makes the world go 'round.
But to top it all, for you Thanksgiving bird enthusiasts, whether it be turkey, duck, or chicken, behold...the 12 Bird True Love Roast. A real people pleaser. Now this you don't have to make, you can buy it from the people over at Heal Farm. It has 12 different kinds of bird, 8 different stuffings, takes two people to lift and will feed 125 people. Sold yet?
Dessert is served! A Turkey Meat Cake, for those who really want to break away from the mold of Thanksgiving pies. Too much meat? Wash it all down with Tofurkey and Gravy flavored soda. I'd try it, would you?
Forget the yams with the marshmallow topping, dig into the Krispy Kreme Bread Pudding! A delightful, dare I say decadent, option for a side dish at your Thanksgiving feast.
Comments:
uberVU - social...
November 20, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: The Most Disgusting Thanksgiving Dishes http://www.foodista.com/blog/2009/11/20/the-most-disgusting-thanksgiving-dishes/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-20T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/20/the-most-disgusting-thanksgiving-dishes",
"authors": [
"Carrie Barr",
"uberVU - social..."
]
} |
606 | Alex Day and Toby Cecchini: Two for one at Nightschool Tonight
By: Melissa Peterman
Published: November 23, 2009
Tonight the Hunt Club at the Sorrento Hotel will host bartender Alex Day and writer/bartender Toby Cecchini for another round of Drinking Lessons.
When Alex is not bartending at Death and Company, he is cocktail consulting for bars and restaurants around New York City. Alex's cocktail creations have been featured in several media outlets from web, print, radio and television.
Toby, also based in New York City, is an experienced bartender and food and beverage writer for a multitude of publications. Besides being credited for making the Cosmopolitan cocktail the drink it is known so famously today, he is also the author of the book Cosmopolitan: A Bartender’s Life and is currently in the process of writing his second book.
Join us at the virtual bar at Nightschool as we upload photos, recipes and information about the current cocktail culture in America. Or follow along with us tonight on twitter. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-23T00:00:00 | {
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"authors": [
"Melissa Peterman"
]
} |
607 | Eat a Cranberry Day
By: Carrie Barr
Published: November 23, 2009
November 23rd is Eat a Cranberry Day! Not sure why it's singular, but I'm sure you can still celebrate properly by eating more than one.
Learn more than you wanted to know about cranberry sauce or take a peek at how to dry cranberries to use at your feast this Thursday. While you're at it, try making cranberry vinegar to sprinkle on salad or make a flakier pie crust.
A recipe I'd like to try this week is Cranberry Raspberry Fondue. I'm rather partial to fondue, and to cranberries. This would be such a delicious, and unique appetizer.
If you're the type to buy fresh cranberries, go open the bag and taste one. I bet you've never done it. What better day to try one than on Eat a Cranberry Day?
Photo by Muffet
Comments:
Scorpio Woman
November 23, 2009
I like cranberries but not to eat them from the bag. It's too sour LOL My son wanted to taste one and he made a funny face cause it was too sour. He didn't take another one LOL It was so funny.
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Eat a Cranberry Day http://www.foodista.com/blog/2009/11/23/eat-a-cranberry-day/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-23T00:00:00 | {
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"authors": [
"Carrie Barr",
"Scorpio Woman",
"uberVU - social..."
]
} |
608 | Eating Turkey
By: Helen Pitlick
Published: November 23, 2009
The author Jonathan Safran Foer often tackles subjects that make other authors uncomfortable, stories about the victims of horrific events. In Everything is Illuminated, he chronicled a young man's journey to Ukraine to find the woman who saved his grandfather from the Nazis. He was one of the first to write about the events of September 11 in Extremely Loud and Incredibly Close. His third work, Eating Animals, deals with another type of victim: the animals we eat on a daily basis.
The book is both animal rights advocacy and an examination of how what we eat fits into our culture. As Foer writes, "food is culture, habit, and identity." Up until a point, we eat what our parents eat. When we become able to make our own decisions, food becomes a choice, though we risk ostracizing ourselves from friends and family if we chose a different path.
Though the vegetarian Foer wouldn't be opposed if giving up meat was a result of reading Eating Animals, the book is not about not eating meat; it's about not eating factory farmed, genetically-altered meat. In fact, Foer is very sympathetic to the men and women who humanely raise- and slaughter- animals on family farms.
Factory farms are evil in every sense of the word. These large corporations unabashedly release toxins into the environment. They treat their workers like animals and their animals like objects. They do not care if their fish, poultry, cattle or pigs suffer; these creatures do not live good lives or die good deaths. Factory farms put small, earnest family farms out of business. And their products are everywhere.
While the majority of Eating Animals is true of everyday eating, the last chapter is especially relevant this week. Thanksgiving ("turkey day") is synonymous with meat. However, "...more than any other animal, the Thanksgiving turkey embodies the paradoxes of eating animals: what we do to living turkeys is just about as bad as anything humans have ever done to any animal in the history of the world. Yet what we do to their dead bodies can feel so powerfully good and right."
Why is turkey necessary? American's don't really like turkey that much; 18% of all turkey consumed annually in the US is eaten on Thanksgiving day. Plus, "the turkeys we eat have about as much in common with the turkeys the Pilgrims might have eaten as does the ever-punch-lined tofurky." Yet turkey is tradition; many families cannot-and would not- fathom a Thanksgiving table without this large foul. Foer describes several Thanksgivings of his childhood: the traditions, the foods, the memories, and the close intersection of the three. Turkey plays a central role.
Foer poses a question (a challenge, possibly): what if there were no turkey on the Thanksgiving table? Would you miss it, or would knowing that there is a reason for its absence make the lack of turkey more special? "Try to imagine the conversation that would take place. This is why our family celebrates this way."
As Foer writes, "The point of eating special foods with those special people at those special times was that we were being deliberate, separating those meals out from the others. Adding another layer of deliberateness has become enriching. I'm all for compromising tradition for a good cause, but perhaps in these situations tradition wasn't compromised so much as fulfilled."
image by donjd2
Other posts on this topic:
The Green Fork: Eating Animals: Foer Gets The Facts On Factory Farms
The Lantern Books Blog: Eating Animals: A Review
The Vegan Dietitian: Eating Animals by Jonathan Safran Foer: Some of My Favorite Reviews
Supervegan: Does it matter that Jonathan Safran Foer isn't vegan?
Basil and Spice: Book Review: Eating Animals By Jonathan Safran Foer
Comments:
uberVU - social...
November 23, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Eating Turkey http://www.foodista.com/blog/2009/11/23/eating-turkey/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-23T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/23/eating-turkey",
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"Helen Pitlick",
"uberVU - social..."
]
} |
609 | How to Organize a Holiday Feast
By: Danielle Koagel
Published: November 23, 2009
What you can prepare ahead, how to keep hot dishes hot and cold dishes cold and other food safety tips. The holidays can be frantic; house guests fly in from out of town expecting an entire feast, presents must be wrapped and the house decorated with pumpkins and then immediately replaced with sparkling lights. Food safety can be easily forgotten in the rush of holiday cheer. To simplify your life remember these golden rules when preparing to entertain guests, so they remember your fabulous cooking and adorable holiday decorations and not the stomachache they had after eating: 1. Keep hot foods hot and cold foods cold: Keeping hot dishes hot can present a special challenge without proper equipment. Consider investing in a chafing dish, which works great for saucy items such as pot roast. Warming trays are another option, which are especially good for casseroles. If you don’t want to invest in special equipment, you can serve everything at room temperature, just be sure it doesn’t stay out for more than two hours. An easy way to accomplish this is to have replacement trays of heated food ready to put out. 2. Prepare foods ahead. Free oven space and avoid waking up at 4 a.m. the day of the gathering by preparing food ahead and freezing it. Casseroles and meat dishes freeze especially well, but you can freeze almost anything. Consider freezing food in individual portion sized containers for even reheating. For example, separate mashed potatoes into a muffin tin and freeze it. When you are ready to serve it, simply pop the tin in the oven. Just be sure to reheat all food to at least 140 F to kill potential bacteria. 3. Plan for last minute disasters. Your turkey is golden brown and cooked to perfection, the table is set and the wine is poured, but your guests call at the last minute to let you know they’ll be two hours late, what do you do? Pop hot foods back into the oven and cover them with foil to prevent them from drying out. Keep any dishes that can be served cold in the refrigerator. If your guests are delayed more than two hours or have to reschedule you can safely keep food in the refrigerator for up to four days, otherwise freeze all the food. 4. Wash your hands. Constantly. Encourage others to do so. Fifty percent of foodborne illness is spread from unwashed hands. Be especially careful when handling raw meat and produce. This post was written by guest blogger, Danielle Koagel, who is the At Home section editor for EatDrinkandBe.org. Eat, Drink and Be is an online food news magazine dedicated to educating consumers about all aspects of food production, safety, and quality. Our goals are to present accurate and updated information by using the most qualified resources and interview subjects, and to promote awareness of food ingredients, sources and production procedures so individuals have the resources to choose wholesome foods. For more articles on holiday food safety and healthy eating tips, visit www.eatdrinkandbe.org. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-23T00:00:00 | {
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"Danielle Koagel"
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610 | The Very First Thanksgiving Menu
By: KMS
Published: November 23, 2009
The year is 1621. You've been invited to the First Thanksgiving by your gracious hosts: the Pilgrims and the Indians. What do you expect to see on the menu?
Sure, there was wild turkey, but you may be surprised to learn what was not served on the menu during this historic autumn harvest feast.
Photo: reproduction by Jean Louis Gerome Ferris
Comments:
uberVU - social...
November 25, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by johnduncan77: RT @foodista: New blog post: The Very First Thanksgiving Menu http://www.foodista.com/blog/2009/11/23/the-very-first-thanksgiving-menu/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/23/the-very-first-thanksgiving-menu",
"authors": [
"KMS",
"uberVU - social..."
]
} |
611 | foodista | 2024-05-23T00:42:18.321809 | null | {
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|
612 | Pears Poached in Beaujolais
By: KMS
Published: November 24, 2009
No matter how packed full of turkey, potatoes and stuffing our bellies become, everyone I know has an uncanny ability to make wiggle room for dessert at the end of Thanksgiving dinner. I mean, how could you not? I'm sure everyone you know has this same natural ability. It wouldn't be Thanksgiving without having at least a small sliver of the Aunt Betty's famous pumpkin pie.
Pumpkin pie, however, was never a mandatory staple during our family's Thanksgiving dinner ritual. In fact, I never remember a single pumpkin dessert of any kind growing up. What I do remember is fruit. Lots of fresh fruit.
When I saw this beautiful pear dessert, I knew I had found the ending I'd been seeking for the big day. It's light, elegant, and doesn't involve the words cream, butter, or sugar.
My belly will be happy with me.
Source: NY Times, Fitness and Nutrition
Comments:
uberVU - social...
November 25, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Pears Poached in Beaujolais http://www.foodista.com/blog/2009/11/24/pears-poached-in-beaujolais/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-24T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/24/pears-poached-in-beaujolais",
"authors": [
"KMS",
"uberVU - social..."
]
} |
613 | Perfect Easy Gravy
By: Sheri Wetherell
Published: November 24, 2009
For many, one of the biggest challenges of a Thanksgiving dinner is the gravy. All too often gravies turn out lumpy, greasy, or just not the right consistency. There's nothing worse than a too thin, soupy gravy or one so thick it leans more in the direction of a dumpling than a sauce. But the perfect homemade gravy no longer needs to cause you alarm or distress. Here are tips for making that rich, flavorful, no-stress gravy:
The basic tools you need are:
a fat separator (also called a gravy separator). This tool is key! It helps remove all that unwanted fat, which usually ends up floating in an ugly mass at the top of your gravy boat
a whisk. A flat-bottomed whisk works best as its broader at the base, thus making it easier to incorporate ingredients
a mesh strainer. Hopefully you won't need this, but in case you get those pesky lumps this tool will be a savior!
Quick Tips
The best roasting pan is one you can put on the stove top for deglazing - not the toss-away aluminum kind! Place the roasting pan on the stove and make sure it is hot before you add the liquid. This will help result in a silky-smooth gravy.
If you brined your turkey, the drippings may be too salty so opt for using a turkey gravy base (found at most supermarkets)
Wondra flour works well, wonders!, for thickening gravy as it dissolves quickly. If you don't have this type of flour on hand I opt for corn starch over regular flour as it thickens with a smaller quantity and you avoid that floury taste.
Steps to making your perfect gravy:
Remove turkey from the roasting pan. Place pan with drippings on the stove and heat to medium-high
Add 3/4 - 1 cup chicken stock (or turkey if you have it) and bring to a simmer. Using a flat-bottomed whisk, stir to deglaze the pan, making sure to scrape up the bits on the bottom; simmer until reduced (about 5 minutes), then remove from heat. Pour contents into a fat separator
In a saucepan, pour the contents of from the fat separator, leaving the fat behind.
The amount of liquid you have will vary greatly, so little by little add your thickening agent until you reach the desired consistency. I usually start with about 1 cup of milk with 1 heaping teaspoon of corn starch, shaken together in a jar until completely incorporated.
Whisk to combine and cook until desired thickness. If there are lumps, simply pour through a fine mesh strainer.
Pour into a warm gravy boat and serve.
Photo by: Special*Dark
Comments:
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November 25, 2009
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This post was mentioned on Twitter by barnaby: Perfect Easy Gravy: For many, one of the biggest challenges of a Thanksgiving dinner is the gravy. All too often gr... http://bit.ly/7TSqX1... | foodista | 2024-05-23T00:42:18.321809 | 2009-11-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/24/perfect-easy-gravy",
"authors": [
"Sheri Wetherell",
"uberVU - social..."
]
} |
614 | Sweet Potatoes or Yams?
By: Carrie Barr
Published: November 24, 2009
Last night while I was falling asleep I dreamt that I ran out of sweet potatoes, so I mixed a can of canned pumpkin with mashed potatoes and brought that to Thanksgiving dinner. Everyone in the dream believed it was real sweet potatoes. Somehow I don't think it would go over so well in reality.
Instead I think I'll stick with real sweet potatoes mashed with bourbon or turn them into a scrumptious casserole.
A classic dish would be candied yams, which is really made with sweet potatoes. Did you know that what we call yams are really sweet potatoes? It's an accident that we ended up this way to begin with.
What I really want to bring to Thanksgiving dinner are mashed purple yams (or ubes). You can find them at Asian and specialty markets. Purple yams behave like any starchy vegetable and you can use them just like potatoes. They truly are a vibrant color, imagine serving purple yams next to blazing orange sweet potatoes (or yams, if you aren't used to the change of name yet). Now that's a presentation that will amaze every guest.
Photo by finna dat
Comments:
peter richard smith
June 22, 2012
I am growing a purple yam (not a sweet potatoe) The vine climbs over the fence & the yam is huge Over 1 kg. Took 9 months to grow. Growing very deep 400mm. The cut flesh is very slimy. A great way to eat is to boil & then place the water & yam into a blender & drink like a milk shake Very creamy & smooth.
Please help me identify this yam so i can understand its medicinal benefits. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-24T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/24/sweet-potatoes-or-yams",
"authors": [
"Carrie Barr",
"peter richard smith"
]
} |
615 | Thanksgiving Ice Creams Spice Up Dessert
By: Kate Opatz
Published: November 24, 2009
Thanksgiving is a holiday of tradition, all the way to dessert. Even when something adventurous is attempted for the last course, a pumpkin and pecan pie tend to accompany regardless.
There is, however, still a way to keep them interesting - with the ice cream you top them with. There is an answer to the timeless dilemma aside from "a small piece of each". Go with the pumpkin, and top it with a maple pecan ice cream. Try the pecan, add a dollop of pumpkin ice cream.
Ready to be daring? Put ginger ice cream with either of the old classics or on apple pie. And if you're just not a pie person, or one who's just in the mood for something a bit tart, a bowl of cranberry ice cream might be the way to go. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/24/thanksgiving-ice-creams-spice-up-dessert",
"authors": [
"Kate Opatz"
]
} |
616 | foodista | 2024-05-23T00:42:18.321809 | null | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/24/vegetarian-thanksgiving-loaf",
"authors": []
} |
|
617 | Gluten-free, egg-free, dairy-free Thanksgiving pie
By: Helen Pitlick
Published: November 25, 2009
Other than giving thanks, pie is what Thanksgiving is all about. Not turkey: pie. We eat pie after turkey, so pie is the last glorious taste in our mouth when we finally conclude the meal. The buttery crust, the rich filling, the creamy scoop of ice cream on top.
At the Thanksgiving dinner I am attending this year, one guest is gluten/dairy-free, one is allergic to both eggs and dairy, at least two are vegan, and several are watching their weight. Forget the usual pecan or pumpkin pie, and the 'a la mode' too.
Minced Fruit Pie is all-natural goodness: a crust made from ground pecans and almonds filled with dried fruits simmered in juice and a hint of liqueur. Since the Pilgrims didn't have sugar (but did have nuts and fruit), it's actually closer to what might have been served at the first Thanksgiving than anything else on the dessert table tomorrow.
Comments:
uberVU - social...
November 25, 2009
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This post was mentioned on Twitter by Idrinkonthejob: RT @foodista: New blog post: Gluten-free, egg-free, dairy-free Thanksgiving pie http://bit.ly/64UqdS/ - I say go turkey-free, stay awake!... | foodista | 2024-05-23T00:42:18.321809 | 2009-11-25T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/25/gluten-free-egg-free-dairy-free-thanksgiving-pie",
"authors": [
"Helen Pitlick",
"uberVU - social..."
]
} |
618 | If It's Thanksgiving, It's Time for Lambrusco. Yes, Lambrusco.
By: Jameson Fink
Published: November 25, 2009
Lambrusco? Huh? That cloying, fizzy drink? Nope. Cast away your preconceived notions! The 2008 Cantine Ceci Lambrusco "La Luna" is dry, dry, dry. Bone-dry. Sahara-dry. Why is it perfect for the (traditional) Thanksgiving meal? Let me tell you:
Its slightly sparkling style and moderate 11% alcohol make it a wine you can enjoy at the table for a long time without paying for it the next day.
It has a wonderful grape-y and slightly tart flavor that can handle the cranberry sauce.
You enjoy it chilled, so it is eminently refreshing.
The back label has this delightful description that I wish I thought of: "An exuberant wine that can accompany the entire meal from appetizers of cold meat to first and main courses of white and red meat."
Best of all, you drink it out of a rocks glass. Zero pretension! And with all the dishes being passed around, commotion, and ribald behavior, you don't have to worry about stemware getting broken. You rest easy and enjoy your meal knowing that your clumsy relatives, Lord and Lady Shatterly, are not going to send shards of glass flying all over the table and into the gravy boat.
Finally, purple bubbles! | foodista | 2024-05-23T00:42:18.321809 | 2009-11-25T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/25/if-its-thanksgiving-its-time-for-lambrusco-yes-lambrusco",
"authors": [
"Jameson Fink"
]
} |
619 | One-Minute Thanksgiving Place Cards
By: KMS
Published: November 25, 2009
Top off your Thanksgiving table setting with an extra special touch. Place cards are often reserved for more formal occasions, but I love to include them for my guests. They add an element of surprise, whimsy, and elegance.
Plus, the components are right under your nose. Literally. Simply step into your front yard or reach into your fruit bowl. These one-minute place cards are the perfect way to welcome your loved ones as they sit down for your much anticipated Harvest Feast. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/25/one-minute-thanksgiving-place-cards",
"authors": [
"KMS"
]
} |
620 | Sparkling Wine, The Solution to Your Thanksgiving Challenges
By: Kate Opatz
Published: November 25, 2009
Ah, shopping on the day before Thanksgiving. The crowd makes it a stressful experience even if you know what you want - add having to make a wine choice while you're there and the whole thing can be come miserable.
There's an easy solution, however, (to the wine problem, not the parking) and it's bubbles. "Champagne" may be synonymous with "expensive", but luckily it's far from being the only option. There are a number of widely available, affordable, and delicious bottles of sparkling wine.
Which is great, because dry sparkling wine is perfect for making everyone feel festive and for loosening up guests (drinks with bubbles enter your bloodstream quickly). They can be drunk while cooking, passed as a welcoming glass (sparkling wine is less filling and has less alcohol than a cocktail) or, because they are so versatile, poured throughout the meal.
Gruet - Made in New Mexico by French transplants, Gruet makes excellent bubble for the price (about $14 a bottle). Made from Chardonnay and Pinot Noir, using the Methode Champenoise (the same technique used to make Champagne), the wines have small bubbles and complex flavor. A delicious rosé is also available.
Lucien Albrect Crémant d'Alsace Brut Rosé - You've probably seen this beautiful bottle of peachy bubbles, as it's quite a popular sparkling pink. Crémants are generally a good, affordable option if Champagne is out of your reach (they're made by the same method, just not in the designated Champagne region), but this rosé is especially lovely. Tart and creamy, and more than able to stand up to turkey, it's a great way to spend $20. Domaine Ste. Michelle Brut - The most affordable yet, this bottle from Columbia Valley is about $12 and worth every penny. Again, made by Methode Champenoise, from Chardonnay and Pinot Noir, the wine is straight-forward, crisp and a bit toasty. Saracco Moscato d'Asti - In case you do decide to stick with bubble throughout dinner, here's the way to end. Low in alcohol and lightly sparkling, the Italian Moscato d'Asti is the perfect way to end a meal. A bit sweet, floral, laden with peaches and apricot, this is a wine to be drunk young and often (it's $16 a bottle). Many brands of Moscato d'Asti are available, most are affordable and tasty. None of these available in your store? Look through what's available for labels with the words Methode Champenoise or traditional method on them. Crémants are generally a good way to go as are Blanquettes, and some Cava. Remember that "Brut" means dry, "Sec" means extra dry, "Demi-Sec" is half dry, and "Doux" is sweet. And never forget that the beauty of having a large group at dinner means more wine can be bought and tasted!
Comments:
uberVU - social...
November 26, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Sparkling Wine, The Solution to Your Thanksgiving Challenges http://bit.ly/6YQBRA/...
Linda Owens
I am a recent convert to muscato di asti. It usually assists me with my evening meal preparation!
Thanks for stopping by my little blog! I think I put the widget properly on the no-bake cookie post, but I'm never quite sure! | foodista | 2024-05-23T00:42:18.321809 | 2009-11-25T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/25/sparkling-wine-the-solution-to-your-thanksgiving-challenges",
"authors": [
"Kate Opatz",
"Linda Owens",
"uberVU - social..."
]
} |
621 | Thanksgiving Cocktails
By: Melissa Peterman
Published: November 25, 2009
So you are going to have a house full of guests and you know that everyone is going to arrive starving and looking for a something to drink. What better way to keep Uncle Ned's fingers out of the kitchen then with a drink in his hand? While the turkey is finishing in the oven, welcome your guests this holiday with some festive pre-dinnecocktails. Here some Thanksgiving cocktails to warm up your guests before the feast!
Hot Buttered Cranberry Cider Lola Cocktail
The Carte Blanche from Embury Cocktails
The Gobble-tini from Campus Talk
Grown Up Apple Cider from The Kitchn
And for dessert, pair your pumpkin pie with an Afternoon Cocktail or a Holiday Eggnog.
Comments:
uberVU - social...
November 25, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by recipe4romance: RT @foodista: New blog post: Thanksgiving Cocktails http://www.foodista.com/blog/2009/11/25/thanksgiving-cocktails/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/25/thanksgiving-cocktails",
"authors": [
"Melissa Peterman",
"uberVU - social..."
]
} |
622 | Thanksgiving in a restaurant
By: Helen Pitlick
Published: November 26, 2009
If you're eating Thanksgiving dinner in a restaurant today, you aren't alone: 11% of Americans dine out on Thanksgiving.
The reasons for this are many. Some people do not cook. Some do cook, but prefer to avoid the stress that comes with preparing the year's largest meal. Some individuals or small families live far from their extended family, and cooking Thanksgiving dinner with all the trimmings simply does not make sense. Some people cannot afford to go home. Groups of young, single adult friends may not have the apartment space to host a gathering.
I've spent two Thanksgivings in restaurants, both during college when I was on the East Coast and my family was on the West Coast. The first time was at a classy establishment in New York City with my family, where we enjoyed a multi-course meal of slightly-updated versions of holiday classics. The second time, two years later, was just a close friend and me. Both too busy with our senior projects to go home, we met in Boston to eat Thanksgiving dinner at an upscale Indian Restaurant on Newbury Street. Though the menu included turkey curry and cranberry chutney, we ordered what we would have ordered on any other occasion (muttar paneer for me, chicken korma for her); it didn't seem right to pretend the meal was something it was not.
Still, while neither of these experiences were what I was used to, neither were half bad. Absent were smell of the bird roasting in the oven for hours, my grandmother's famous rolls, and jellied cranberry sauce, but the day was relaxed and enjoyable for everyone. Thanksgiving is about showing gratitude and spending time with loved ones, not just the food. Will you be spending this Thanksgiving in a restaurant? I'm curious to hear about your experience | foodista | 2024-05-23T00:42:18.321809 | 2009-11-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/26/thanksgiving-in-a-restaurant",
"authors": [
"Helen Pitlick"
]
} |
623 | Easy Delicious Turkey Stock
By: Sheri Wetherell
Published: November 27, 2009
If you're like me, your belly is still so full from yesterday the mere thought of eating again is about to make you burst. But now's the time to get that turkey carcass on the stove for stock makin'! Hopefully you still have the remains of that tasty bird, for an abundance of delicious soup is right around the corner. I like to roast the carcass before I begin simmering. Remove the bulk of the meat and set aside - though some remaining meat left on is great as it will get nice and roasted. Place in a 400-450 degree F oven for about an hour. The bones will get nice and browned and any skin will get crispy. After roasting, cut the carcass into large chunks (e.g. quarters) and place the carcass in an 8 quart stockpot with enough water to cover. Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off the foam that forms on the top. Once the foam turns white you no longer need to skim. Then, toss in the following:
an onion (halved with the skin on),
a clove of garlic (also with the skin on),
2 carrots (unpeeled) roughly chopped,
a stalk or two of celery roughly chopped and with the leaves,
a sprig of fresh thyme,
a bay leaf,
a handful of flat leaf parsley
1 teaspoon black peppercorns
a healthy pinch of kosher salt
Partially cover and reduce heat until it is barely simmering. Simmer for 3-4 hours, adding more water if necessary to keep the bones just covered. Take care to not over dilute your stock too much. Strain stock into a large container and freeze or start making your delicious turkey soup! Enjoy! Photo by WordRidden To print or save this recipe in your Foodista Favorites click below: More delicious turkey leftover recipes from our friends in the blogosphere: Cooking With Amy lists a bunch of tasty dishes in her Turkey Leftover Recipes post Healthy turkey leftover recipes from Be Fit With Janet Leftover Turkey Meals Your Kids Will Love from KidGlue Tasty ways to use your turkey leftovers from Surviving Recession 101
Comments:
uberVU - social...
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This post was mentioned on Twitter by Foodista: New blog post: Easy Delicious Turkey Stock http://www.foodista.com/blog/2009/11/27/easy-delicious-turkey-stock/..
fingertip pulse...
I found your site from wikipedia and read a few of your other blog posts.They are cool. Pls continue this great work. Later on other fantastic American rock acts such as Lynrd Skynrd, The Eagles, America, the Allman Brothers, and the Doobie Brothers would come on the scene and shake up the world with their string of hit songs. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/27/easy-delicious-turkey-stock",
"authors": [
"Sheri Wetherell",
"fingertip pulse...",
"uberVU - social..."
]
} |
624 | Top 10 Things To Do With Leftover Turkey That Is Not A Casserole
By: Carrie Barr
Published: November 27, 2009
The day after Thanksgiving, it was quiet in the morn’, turkey sandwich or soup I am so torn!
I’ve always loved turkey leftovers, it’s not often you roast a huge turkey. Since you have 15 pounds left of your 20 pound turkey, here are a few tasty recipes, some gluten-free, some low fat, and all use your leftovers!
Top 10 Things to do With Leftover Turkey—That isn’t a Casserole
1. Turkey Sandwich: Gluten-free
My favorite use for turkey is in a sandwich. Layer a nice toasted piece of bread (option: GF bread) with cheese, turkey, mayonnaise, and maybe a little gravy. Or make a delicious turkey and cranberry sandwich.
2. Turkey Pasty
Growing up, my mom always made Turkey Pasty. It looks like a big turnover, but it’s filled with onion, pecans, celery, spices, and of course—turkey. It’s one of those stick-to-your-ribs sort of dishes, but definitely a tasty pasty!
3. Turkey Pad See Ew
My husband will appreciate this one. He loves a good pad see ew. Usually chicken is my fowl of choice for Thai dishes, but turkey would be interesting too.
4. Stock: Gluten-free
Whenever I roast a chicken I toss the carcass, veggies, and enough water to drown the bones in a crock pot for 8-12 hours. I strain it and in the end I usually have around 5-8 cups of homemade stock. You can do exactly the same thing with your turkey, though you may have to cut up the carcass to fit in a pot. Mmmm, homemade turkey stock.
5. Enchiladas: Gluten-Free
You could make ordinary turkey enchiladas, but I recommend trying turkey sweet potato enchiladas. A good use of sweet potatoes if you don’t want any more marshmallows.
6. Chiles Rellenos: Lowfat
For another south of the border meal, rellenos are a spicy treat. Your family might not even know that it's made with turkey!
7. Soup: Gluten free and low fat
This is the easiest recipe, second to a turkey sandwich. But this one can be both gluten-free and low fat. For a soul-warming soup, put turkey, veggies, noodles, and homemade stock in a large pot and simmer for an hour or so.
8. Salad: Gluten free and low fat
Cranberry sauce paired with turkey and pecans over a bed of spinach is an extraordinary salad. Maybe make some candied walnuts to make an extra tasty dinner. It would make a nice light meal after heavy Thanksgiving and an excellent choice for lunchtime come Monday.
9. Turkey Croquettes
“Executive chef Tom Berry of Temple Bar in Cambridge, Massachusetts, makes pan-fried turkey croquettes with cranberry arugula. It’s his way of using all the leftovers from Thanksgiving, he says, without resorting to stuffing them between two slices of bread.” I don’t think turkey sandwiches are anything to turn your nose up at, in my family they were like gold. And I’m not sure I would prefer his croquettes to a good ol’ turkey sandwich, but I’m old fashioned like that. If you’re looking for something a little more interesting, try out some Turkey Croquettes with cranberry sauce. It’ll use up your turkey, gravy, cranberry sauce, and bread crumbs. I got to hand it to him, croquettes will free up a lot of space in your fridge. Source
10. Turkey Nachos
These are quick, easy, and a nice flavor relief from gravy and stuffing. Here's a simple recipe from Luminous for the nachos. What do you with your leftovers? Photo by | foodista | 2024-05-23T00:42:18.321809 | 2009-11-27T00:00:00 | {
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"authors": [
"Carrie Barr"
]
} |
625 | foodista | 2024-05-23T00:42:18.321809 | null | {
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"url": "https://www.foodista.com/blog/2009/11/27/turkey-egg",
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|
626 | The Best Way not to Burn Your Cookies
By: Carrie Barr
Published: November 30, 2009
Not all ovens are created equal. Some have room for 5 sheets of cookies, some only have room for a 9x9 inch brownie pan. Then there are those that are 50°F too hot or too cold. Is your oven a member of this club?
To make sure you don't burn your beautiful cookies that you slaved over, buy an oven thermometer. They are cheap and worth it to save you from the stress of dealing with a temperamental oven.
It also doesn't hurt to pay special attention during baking. There may be hot spots or issues with evenly baking a cake when it's on the top rack. A rule of thumb is to start out baking in the center of the oven and turning the pan halfway through to evenly bake.
Visit The Hungarian Girl or My Food Trail for more tips on holiday baking.
Photo by ccharmon
Comments:
uberVU - social...
December 1, 2009
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This post was mentioned on Twitter by Foodista: New blog post: The Best Way not to Burn Your Cookies http://www.foodista.com/blog/2009/11/30/the-best-way-not-to-burn-your-cookies/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-11-30T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/11/30/the-best-way-not-to-burn-your-cookies",
"authors": [
"Carrie Barr",
"uberVU - social..."
]
} |
627 | Vegan baking: simple substitutions
By: Helen Pitlick
Published: November 30, 2009
It's almost surprising how many vegan-friendly dessert recipes are found in vintage cookbooks; eggs and dairy were expensive and scarce during the Great Depression and World War II, so bakers made do without them. One example of 1930's thrift and ingenuity is wacky cake, a spongy chocolate confection often topped with powdered sugar or a simple icing.
This is not the case today. However, you don't necessarily need a vegan cookbook to bake vegan; most recipes calling for eggs, milk or butter are easily veganized with a few simple substitutions. Here are a few from Isa Chandra Moskowitz's bestseller Vegan with a Vengeance.
One egg is equal to:
1 tablespoon flaxseeds, ground, mixed with 3 tablespoons water
1/4 cup silken tofu, blended
1 tablespoons egg replacer (such as Ener-G or Bob's Red Mill) mixed with 3 tablespoons water
1/2 banana
1/4 cup soy yogurt
One cup of milk is equal to:
1 cup soy milk, almond milk or rice milk
One cup of buttermilk is equal to:
1 cup soy milk plus 1 teaspoon cider vinegar or lemon juice; mix and wait for a few minutes.
One stick (1/2 cup) of butter is equal to:
1 stick (1/2 cup) non-hydrogenated margarine (such as Earth Balance)
1/3 cup oil
You won't be able to make recipes that rely on eggs for structure, like souffles or macarons (feel free to prove this statement wrong), but you can make truly tasty "I can't believe it's vegan" cookies, cakes, and bars.
Some tasty vegan treats:
Sweet Cuppin Cakes Bakery: Natalie Slater on Vegan Baking
Karina's Kitchen: Vegan Baking Cheat Sheet
Get Scones: Ode to Vegan Cookies Invade Your Cookie Jar Testing
Hell Yeah it's Vegan: 10-Layer Chocolate Mint Cake
Your Vegan Mom: Sweet Potato Pecan Muffins
image by norwichnuts
Comments:
sous vetement femme
July 14, 2011
thank you great post | foodista | 2024-05-23T00:42:18.321809 | 2009-11-30T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/11/30/vegan-baking-simple-substitutions",
"authors": [
"Helen Pitlick",
"sous vetement femme"
]
} |
628 | Announcing The Foodista Best of Food Blogs Cookbook!
By: Sheri Wetherell
Published: December 1, 2009
We're super duper excited to announce The Foodista Best of Food Blogs Cookbook!
Have you dreamed of being published in print? Want to see your writing in a book?
Food bloggers worldwide are invited to submit their favorite blog posts, recipes and photos to compete for a spot in a Foodista.com cookbook.
From December 1, 2009 through February 28, 2010 Foodista will be accepting submissions. Then, Andrews McMeel will publish the winning blog posts in a beautiful full-color, internationally distributed cookbook!
The idea behind The Foodista Best of Food Blogs Cookbook took form during the “Blog to Book” panel at the first International Food Blogger Conference (IFBC) earlier this year. Thus, The Foodista Best of Food Blogs Cookbook was created to celebrate the best food bloggers in the world.
Everyone can be part of the contest! Vote to help select the best bloggers!
For the full press release click here. And be sure to check out the contest page on how to Enter!
We're already seeing a bunch of lovely entries. Don't have a blog? Send to your friends who might be interested.
Good luck! This is going to be FUN!
Comments:
uberVU - social...
December 1, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Announcing The Foodista Best of Food Blogs Cookbook! http://bit.ly/5nky6f/... | foodista | 2024-05-23T00:42:18.321809 | 2009-12-01T00:00:00 | {
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"Sheri Wetherell",
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629 | Today is National Pie Day!
By: Sheri Wetherell
Published: December 1, 2009
I know we're all probably still full from Thanksgiving, but that's no reason not to celebrate National Pie Day! Stretch that belly! Make space for a little slice of heaven.
Our Editorial Team pick is Tom Douglas' Triple Coconut Cream Pie. If you aren't a fan of cream pie, this pie will surely convert you (it sure did me!)
Here are some other yummy pie recipes from those in the blogosphere:
Lemon Sour Cream Pie from Chaos in the kitchen
Drunken apple/pumpkin pie from Cook Advice
Cranberry Cream Pie from Cater-Hater
Lemon Meringue Pie from Tanglewood
Pumpkin Molasses Pie with a Gluten-Free Walnut Crust from de keukenmeid
Comments:
Carlo
December 2, 2009
Yes, you're right. I am still full. But as full as I am, your list is making me consider heading back into the kitchen to fire up an oven full of pies!
I'm glad you like my recipe, Sheri. Thank you gobs and bunches for adding it to your list. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-01T00:00:00 | {
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"Carlo",
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630 | Food Quote of the Day
By: Sheri Wetherell
Published: December 2, 2009
"Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
Comments:
MrsLavendula
December 3, 2009
a wonderful thought there! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-02T00:00:00 | {
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"MrsLavendula",
"Sheri Wetherell"
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631 | We're Baking up a Storm This Week
By: Melissa Peterman
Published: December 2, 2009
It's December 2nd and if you have holiday cookies on the brain then I am not alone when I say I have the baking itch! I'm definitely more of a savory cook, but when the nights get short, my feet get cold and holiday lights are up all over my block, I'm giddy for homemade peanut brittle, caramels, hazelnut truffles and of course holiday fudge.
Check out all of our Featured Baking Foodista Blogs this week for more baking inspiration!
Technicolored Kitchen
Food Beam
La Tartine Gourmande
Gimme Some Oven
The Vegan Mouse
Baking with Dynamite
Food Allergy Mama
What do you bake on the holidays? Do you like to give or receive?!
Above photo byTimlewisnm | foodista | 2024-05-23T00:42:18.321809 | 2009-12-02T00:00:00 | {
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"Melissa Peterman"
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632 | Baking with beer
By: Helen Pitlick
Published: December 3, 2009
Baking with beer can be just as enjoyable as drinking it.
Beer bread is usually the first baked good that comes to mind, which is fitting since beer itself is essentially liquid bread: grain, yeast and sugar, in the form of alcohol. Most beer bread recipes call for additional leavening agents, such as baking powder and baking soda, but some rely entirely on what's in the bottle.
Beer bread is simple, quick and delicious, especially for those who fear yeast, but bread is not the only food one can bake with beer. There are numerous possibilities: beer donuts, beer muffins, even decadent flourless chocolate torte. One of my favorites is Berlin Beer Cake from Beer and Good Food by Myra Waldo; the book, published in 1958, features the author posed on the back cover wearing pearls and evening attire while holding a gigantic can of beer.
The chilly December weather makes now an ideal time to channel one's inner Myra (minus the pearls, perhaps) and bake this cake; the flavors of ginger, cinnamon, nutmeg and molasses combined with ample amounts of nuts and raisins make it well-suited to the holidays. Plus, the cake is baked in a tube pan, which screams "Christmas wreath." Topped with powdered sugar, a simple icing or drizzled with honey, it makes a delightful end to a meal (or in my case, start to the day).
When baking with beer, keep in mind that whatever beer you use will affect the flavor of the finished result. I used a winter warmer in my cake for extra richness and depth. Stouts are commonly used in desserts because their rich flavor mimics chocolate, whereas a light lager will provide a completely different feel to the same recipe. Have fun and get creative, with one caveat: hop bitterness intensifies in the oven, so generally speaking it's best to use a less hoppy drink.
More delicious beer recipes:
Gimme Some Oven: Honey Beer Bread
Nancy's Kitchen: Beer Pancakes
Miso Hungry Makes it With Moonshine: Brooklyn Brewery Pumpkin Ale Chocolate Cake
Pinch My Salt: Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting
Comments:
uberVU - social...
December 4, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Baking with beer http://www.foodista.com/blog/2009/12/03/baking-with-beer/..
Glass Bottles
This looks fantastic. I am always shocked to see beer in a baking recipe, but there is generally a good reason it is there! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-03T00:00:00 | {
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"Glass Bottles",
"Helen Pitlick",
"uberVU - social..."
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633 | How to Put A Cheese Plate Together
By: Melissa Peterman
Published: December 3, 2009
Ugly Christmas sweater party, white elephant exchange, Hanakkah dinners and winter solstice gatherings all call for festive food and none more coveted in my opinion than the cheese tray. I simply adore good cheese in all forms, but when a cheese platter is done right, I don't even think about seeking out other appetizers, I've found the cheese! Instead of preparing a 1970's cheese ball, or cheese fondue, I invite you to get your creative juices flowing and create a cheese plate. With a couple tips and techniques, your cheese platter can look like an edible sculpture. Cheese Tray Making Tips
Choose a variety of cheeses made from a variety of milks: cow milk, goat milk and sheep's milk.
Think color. You don't want all your cheeses to be cream or white colored. There are a variety of gorgeous blue cheeses, bright cheddars, wine-soaked rinds and yellow goudas.
Allow cheeses to come to room temperature before serving, approximately 25 minutes. Soft cheeses need to be served soft. When cheese is cold, like most food, the true flavors are hidden. Only once cheese has acclimated to temperature, can you truly taste all the delicate nuances.
With anything salty, it's always nice to pair it with something sweet. Add seasonal fruit, jam or mostarda to balance out the flavors as well as bring out the subtleties from the cheese. Many people add honey or even a lovely honeycomb for a show stopping presentation.
Provide dried as well as fresh fruit. A lovely prune can often match a cheese better than a plum.
Think wine. If you are building a winter cheese plate, you may be pairing it with deeper reds. That may lend you to more blue style cheeses, or other aged or richer styles like Camembert. If you were building a summer cheese plate, younger cheeses and lighter cheeses will likely pair better with white wines. Like goat cheese, gouda and truffle-infused cheeses.
Provide a variety of "vehicles" for the cheese, like soft bread, crackers and pita chips. Nothings more sad than a gorgeous gooey brie with nothing to smear it on.
Provide appropriate cheese knives. There are hard cheese knives and soft cheese knives. Hard knives can help people easily slice through a hard cheese like Pecorino or Manchego cheese. Soft knives help guide gooey slices of soft cheese from plate to bread.
Provide proper cheese labeling. If not for your cow milk- intolerant guests, do it for education and as a conversation piece.
For a tasty and colorful twist to stark white goat cheese, you can mince a variety of fresh herbs and roll your goat cheese roll through it. Great to do it with spices, nuts or simple black pepper.
Lastly presentation. There are so many lovely cheese trays, slate boards and granite slabs out there to show off your cheeses. For something quick and easy, you can use any large plate and use fresh spinach, basil or another leafy herb to give a little more oomph to an everyday plate. Or is you live near an Asian market, you can buy fresh or frozen banana leaves for a striking green contrast.
Use these tips next time you are building a cheese tray for your own party or need a quick and tasty potluck dish to bring. Above photo by: Gorgeoux
Comments:
uberVU - social...
December 3, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: How to Put A Cheese Plate Together http://www.foodista.com/blog/2009/12/03/how-to-put-a-cheese-plate-together/..
janet
I never take butter or cheese at all because of the milky taste, just bear the smell. Recently I was force to taste a cheese cup cake, I fell in love with it because it does not have those milky or butterly taste. I will bake and share the recipe
MrsLavendula
thank you for the advise! i've been planning to add a cheese platter to our new years eve dinner but don't really know how to go about it so this post is a big help!
Melissa Peterman
Thanks Janet!
We would love the recipe! Not sure if I've ever heard of a cheese cupcake- cheesecake yes, but not cheese itself. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-03T00:00:00 | {
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634 | Rustic Fruit Desserts
By: Sheri Wetherell
Published: December 3, 2009
When I was a child I would often help my grandma in her big kitchen. She'd sit me atop the shiny red stool that was always next to the big wooden island, and I'd watch as she'd go in and out of her perfectly organized and well stocked pantry, gathering ingredients for whatever sweet treat we were going to bake. At the end, she'd always let me lick the spoon, and to this day that's my favorite part.
A while ago, I met the authors of Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More. Perusing through their delicious cookbook gave me flashbacks to my grandma's kitchen and the wonderful treats we'd bake together. While I'd never heard of a pandowdy it's now a word I've adopted as a fun exclamation, "Well, hot pandowdy!" (You try it, I bet you'll like it too). The book is packed with comforting rustic (hence the name) indulgences such as Upside-Down Pear Chocolate Cake, Fig and Honey Cream Galette, and Grandma Freeman's Jam Cake with Brown Sugar Rum Glaze - all broken out into the four seasons.
Hmm, which one shall I make for Christmas?
Grandma Freeman's jam cake with brown sugar rum glaze
(printed courtesy of authors Cory Shreiber and Julie Richardson)
1 tablespoon unsalted butter, at room temperature, for pan
CAKE
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 eggs
1/2 cup buttermilk
2 cups fruit jam (your preference)
Preheat oven to 350 F. Butter a 10- to 12-cup Bundt pan.
To make the cake, sift the flour, baking soda, salt, cinnamon, cloves and nutmeg in a bowl. Using a handheld mixer with beaters or a standing mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add half of the flour mixture and mix, again just until combined. Fold in the jam until evenly distributed, but do not overmix. Pour the batter into the prepared pan.
Bake in the middle of the oven for 40 to 45 minutes, or until a wooden skewer inserted into the middle comes out clean and the cake has started to pull away from the sides of the pan. Cool on a wire rack for 20 minutes before inverting the cake onto the cooling rack. Place a baking sheet or some parchment paper under the rack to catch the drips when you glaze the cake.
RUM GLAZE
3 tablespoons unsalted butter
1/2 cup packed brown sugar
1/2 cup heavy cream
Pinch fine sea salt
4 cups confectioners' sugar
2 tablespoons rum
To make the rum glaze, stir the butter, brown sugar, cream, and salt together in a small pan over medium-high heat. Boil the mixture for 5 minutes, stirring occasionally. Sift the confectioners' sugar into a bowl, then pour in the butter mixture and whisk until smooth. Whisk in the rum, then pour the glaze over the cake while it is still slightly warm.
Storage: This cake is a keeper! Wrapped in plastic, it will keep at room temperature for up to 5 days.
Comments:
ali
December 29, 2009
Sounds lovely!
I'd like to give it a try, but can't tell from the directions how the jam is incorporated into the batter.
Is it after the flour and buttermilk have been added?
Sheri Wetherell
Hi Ali,
After all the batter ingredients are incorporated you fold in the jam at the very end. Mix until it's evenly distributed into the batter, but not over mixed. Then pour the batter into your pan. Hope that helps! Let me know how it turns out!
Cheers!
Sheri
ali
Thank you for clarifying that!
A jam cake batter sounds interesting, and i'd be happy to try and see what it tastes like.
Thanks for your kind response!
Becca
Did anyone try this recipe? Saw it in the cookbook yesterday and would love to hear how you liked it! The idea of an heirloom recipe is a wonderful thing. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-03T00:00:00 | {
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635 | The Importance of Excellent Cocoa Powder
By: Kate Opatz
Published: December 3, 2009
I buy organic eggs, French butter, Marcona almonds. And yet, without giving it a second thought, I've always used Hershey's cocoa powder from the grocery store in any recipe requiring cocoa powder. It's never caused a noticeable problem - everything's turned out properly chocolaty and sweet.
And then one day, armed with a chocolate biscotti recipe, I saw a container of Valrhona cocoa powder on a shelf of my favorite specialty food store. I considered how much more a bar of Valrhona chocolate was than a bar of Hershey's, and suddenly began to question my cocoa powder tradition. I went ahead and splurged ($14 for 8.8 oz).
Valhrona is a French chocolate manufacturer, known for it's extreme devotion to quality, in both the selection of beans and production. More and more companies are have started making quality their primary concern, which is great for those of us who care deeply about our baked goods. Sharffen Berger is a great company to try, as are Penzeys and Pernigotti.
Cocoa powder is unsweetened chocolate, partially defatted and ground into a powder. Many recipes call for Dutch-processed cocoa, which means it's been treated with an alkali compound to remove its acidity. This deepens the flavor of the powder since the sugar in the recipe doesn't have to overcome the natural flavor of the cocoa.
And the biscotti? The difference was clear - the chocolate flavor was strong and rich, a much deeper chocolate than the cheaper cocoa powder produced. It was a simple way to significantly improve taste. The recipe can be found here on David Lebovitz's site.
Here are some other great ways to use the rest of your luxury cocoa powder:
Dark Chocolate Mocha Spice Brownies
Homemade Oreos
Serious Chocolate Muffins
Comments:
Janet Driscoll
December 3, 2009
Same goes for full-fat cream cheese (or at least not Philly brand). HUGE improvement!
Florian
Always staying away from Hershey's is a good advice - whether it's powder or chocolate to eat - not worth the money or the calories you add to your day.
Droste is a good brand http://www.amazon.com/Droste-DC9727-Cocoa/dp/B0007V11TQ/ref=pd_sim_k_2 and often you find great price value at Trader Joe's.
Some recipes actually benefit from replacing the powder with block chocolate you melt. (reduce sugar) | foodista | 2024-05-23T00:42:18.321809 | 2009-12-03T00:00:00 | {
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636 | 5 Holiday Baking Tips
By: Carrie Barr
Published: December 4, 2009
People comment on details. And who doesn't want comments on the food that they've slaved over? To get rave reviews this holiday season, make sure to spend the extra minutes to perfect your baked goods. Maybe buy new yeast and real vanilla extract or keep a timer with you so you don't burn the sugar cookies.
Here are a few holiday baking tips to ease your time in the kitchen:
1. Use exact measurements, baking isn't like cooking so one can't always just eyeball how much flour to add. It could result in a completely different texture or taste in your holiday goodies.
2. Use high quality cocoa powder for your chocolate recipes this season.
3. Cake flour is used to make cakes lighter than if plain white flour was used. It isn't recommended to be used for cookies (it will make them crumbly). If you don't have cake flour on hand, substitute with all-purpose flour plus 2 tablespoons per cup of cornstarch. It will work, but your cakes won't be quite as airy.
4. Since some baking powder is debated about whether they are gluten-free or not, substitute 1 part baking soda with 2 parts cream of tartar if you bake gluten-free.
5. Roll your cookie dough out between two sheets of waxed paper instead of overworking your dough and adding too much flour to prevent sticking. Your cookies will result in a softer, not-so-tough treat.
More Holiday Baking Tips:
How to Bake Better Artisan Breads from Foodie Farm Girl
Gluten-Free Baking Tips from Karina's Kitchen
Cookie Baking Tips from Tidbits & Stuff
Photo by Dano.
Comments:
Brad
December 6, 2009
Thanks for the useful tips. I am "knee deep" in cookie baking right now.... | foodista | 2024-05-23T00:42:18.321809 | 2009-12-04T00:00:00 | {
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"Brad",
"Carrie Barr"
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637 | foodista | 2024-05-23T00:42:18.321809 | null | {
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638 | foodista | 2024-05-23T00:42:18.321809 | null | {
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639 | 10 gifts for vegetarian foodies
By: Helen Pitlick
Published: December 7, 2009
Do you have a vegetarian or vegan foodie on your holiday list? Here are 10 gift ideas that are guaranteed make any veggie happy.
1. Vegetarian Beginner's Guide. Going vegetarian isn't as simple as merely giving up meat; making the switch requires new eating habits, nutritional requirements and mindset. New vegetarians (and even some who have been at it for a while) may need a bit of education and coaching to ensure their diet is a success, and this book from Vegetarian Times can help.
2. A subscription to Veg News or Vegetarian Times. These magazines are chock-full of information on lifestyle, health, new products and more. (Yes, recipes too.)
3. Membership to a food co-op. Food co-ops are employee- and member-owned businesses that provide their customers with fresh, locally-grown organic foods; essentially, food co-ops are farmers markets in the form of a grocery store. (Need to find a food co-op?)
4. Eating Animals. Jonathan Safran Foer's book is a thought-provoking ethical analysis of Big Meat, and one of the most gripping non-fiction books of 2009.
5. Mini donut pan. How else are you going to make Vegan Yum Yum's adorable mini donuts?
6. Vegetable cookie cutters. Take 'eat your veggies' to a whole new level!
7. A cute pro-veg t-shirt. Herbivore Clothing in Portland, OR has an excellent selection.
8. For the die-hard DIY-er: a soy milk maker. Why should someone who sews their own clothing, knits their own hats, and bakes their own bread settle for anything less than homemade soy milk?
9. Vegetarian gift basket. Online stores like Vegan Divine or the Vegan Store have delightful pre-made baskets, but why not create your own? Combine a variety of foods and products in a nice basket and wrap with a pretty ribbon. Suggestions: Mexican hot chocolate, vegan truffles, or bath products.
10. Something homemade! Cookies, cupcakes, candies, truffles, a cake, a pie- doesn't matter what. Homemade gifts come from the heart, and are relatively inexpensive for those on a budget.
Vegetarians: what's on your wish list?
Other blogs' ideas:
The Vegetarian Blog: Gifts for Vegetarians
Melbedggood.com: Christmas Gifts for Vegetarians
The Newbie Vegetarian: Giving Pitfalls for the Animal-Friendly
No Meat Athlete: Dried Fruit Christmas Ornaments
Comments:
David Hutson
December 7, 2009
I think that those Japanese veggie cutters would be great, multipurpose... Also rice molds, tiny containers, etc. - all that killer Japanese bento stuff would make any vegetarian happy. :) It would me!
Helen Pitlick
Ooh, good ideas David! Bento boxes are hot right now. Herbivore also has tiffins- the English/Indian version of Bentos!
uberVU - social...
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This post was mentioned on Twitter by Sweetcookery: Foodista Blog - 10 gifts for vegetarian foodies http://bit.ly/5EHMd2...
Jacqueline
I agree with the tiffin idea. I love them and they make a great gift for veggie foodies! Also, how about a crock pot and a copy of the book "Fresh from the Slow Cooker." Yummo! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-07T00:00:00 | {
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640 | Healthy Bread in 5 Minutes a Day
By: Sheri Wetherell
Published: December 7, 2009
I remember baking at my grandmother's house with my Aunt Mimi when I was little. Or, I should say, I remember her baking and me watching the loaves as they took their sweet time rising on the fireplace hearth. Mimi always made me my very own mini loaf, and I could hardly stand the wait until it was baked. Then, she'd cut little slices off for me and slather them in butter.
Heaven. Pure heaven.
To this day I love the smell of yeast, and there's nothing better than a home filled with the aroma of baking bread.
Alas, I never seem to have the time to bake those wonderful breads that Mimi always made. Then I discovered Healthy Bread in Five Minutes a Day by Dr. Jeff Hertzberg and Zöe François and I thought, "Well, I can certainly spare a few minutes for fresh baked bread!" The trick to this five minute method is not kneading the dough. Fascinating, huh!? You simply mix the ingredients in a container and let them sit for a couple of hours to do its business, then you just shape the bread and bake it. Healthy Bread in Five Minutes a Day (their second book which followed Artisan Bread in Five Minutes a Day) contains delicious whole grain breads; breads full of yummy nuts and seeds, fruits and vegetables; as well as vegan and gluten-free recipes. It's also chock full of tips and techniques, a must for baking!
My favorite is the German Vollkornbrot, a 100% whole grain bread. And seriously, not having to knead the bread truly does save a lot of time! Not to mention my back! Though having those bakers arms wouldn't be such a bad thing...
Vollkornbrot
Printed courtesy of the authors (pg. 83)
"Vollkornbrot is German for "whole kernel bread," so to make an authentic one, you need to find some wheat or rye berries. The result is a 100% whole grain loaf that is rustic, hearty, and moist - perfect when sliced thinly, slathered with butter, and topped with smoked fish, cold cuts, or cheese.
Because of the high quantity of grains, this dough is not worked like most. The dough has little resiliency, and you can't tightly shape it; just press the dough into the shape you want. Don't expect a lot of rising during the long (2-hour) resting time after shaping."
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.
5 cups whole wheat flour
1 cup wheat berries
1 cup rye flakes
1.5 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
1/4 cup vital wheat gluten
3 3/4 cups lukewarm water
2 tablespoons molasses
1. Mixing and storing the dough: Whisk together the flour, wheat berries, rye flakes, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the water and molasses and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. Refrigerate it in a lidded (not airtight) container and use over the next 7 days, but do not use the dough until it has aged at least 24 hours (to give the whole kernels a chance to absorb water).
5. On baking day, lightly grease an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into an oval and place it into a loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap. Allow the dough to rest for 2 hours.
7. Thirty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to paint the top with water.
9. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 45 minutes, until richly browned and firm.
10. Remove the loaf from the pan and allow the bread to cool on a rack before slicing thinly and eating.
Comments:
toni
December 7, 2009
thanks for the information, your blog is very good and interesting
Nigel
Wow, what a great looking book. And what a great blog too. Well done keep it up! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-07T00:00:00 | {
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"authors": [
"Nigel",
"Sheri Wetherell",
"toni"
]
} |
641 | Holiday Drinking Lessons
By: Barnaby Dorfman
Published: December 7, 2009
We're live blogging from the Sorrento Hotel here in Seattle tonight in a holiday sesion of Night School's Drinking Lessons. Anu and Zane are the guest instructor/bartenders tonight and they are focusing on cocktails made with Spanish Sherry. We'll be live-blogging and posting cocktail recipes to Foodista as the evening develops. Follow along here.
This amazing image greeted us when we arrived at the Sorrento tonight:
Comments:
cza
December 7, 2009
wow.. such a lovely site! :) | foodista | 2024-05-23T00:42:18.321809 | 2009-12-07T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/12/07/holiday-drinking-lessons",
"authors": [
"Barnaby Dorfman",
"cza"
]
} |
642 | Today is National Chocolate Brownie Day!
By: Sheri Wetherell
Published: December 8, 2009
I never need an excuse to consume chocolate - especially a moist and gooey brownie. When I saw that today was National Chocolate Brownie Day I jumped for joy like a school girl. Here are some terrific Brownie recipes I think are divine! Grab yourself a big ole glass of milk and have at it:
Peppermint-topped Brownies from Grin and Bake It!
Supernatural Brownies from Baby Signs With Elizabeth
Deep Chocolate Brownies from Cake or Death?
Kahlua Brownie Balls from The Brownie Project
Candy Cane Chocolate Brownies from Baking Addict
Photo: rizkapb | foodista | 2024-05-23T00:42:18.321809 | 2009-12-08T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/12/08/today-is-national-chocolate-brownie-day",
"authors": [
"Sheri Wetherell"
]
} |
643 | It's Our 2 Year Blogiversary!
By: Sheri Wetherell
Published: December 9, 2009
Happy Birthday to us! It the Foodista Blog's Second Blogiversary today! 660 (make that soon-to-be 661) posts later we are still enjoying every minute of cooking, sharing recipes, connecting with other bloggers and learning what you love to read about!
Thanks, everyone, for supporting us along our food-filled journey.
Photo: Sakura Matsuki
Comments:
Chef E
December 9, 2009
Hello there Melissa! I left you a message on my site...
I might have to link up your post below to a brussel sprout and cranberry slaw I made this past summer!
Thanks...E
cza
Wow.. Congrats! happy Anniversary :D
Brad
Happy anniversary, thanks for all your hard work! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-09T00:00:00 | {
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"authors": [
"Brad",
"Chef E",
"Sheri Wetherell",
"cza"
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} |
644 | You Can't Pair Wine With Brussels Sprouts!
By: Jameson Fink
Published: December 9, 2009
There are all kinds of Wine 101 rules that need to be unlearned or abolished concerning foods that are purportedly difficult to pair with wines, especially certain vegetables. Why not focus on Brussels sprouts? I adore Brussels sprouts!
Now what is the best way to cook them? Roast, roast, roast! Preheat your oven to 425 degrees and commit to memory this arduous recipe, with steps more complicated than putting together a credenza from Ikea:
You need Brussels sprouts (duh), olive oil, and salt. Toss the sprouts with the oil and salt and dump into a baking dish. It's best to put them in a single layer so they get all brown and crispy. Put the dish on your lowest oven rack. It's going to take about 20 minutes but DO NOT GO ANYWHERE. You'll need to constantly shake the pan to make sure they do not burn; you want crispy bits, not charcoal. Depending on the size you may want to cut them in half; the ones I had were teeny tiny.
To serve, I would just put them in a bowl and eat them like candy. And what wine to enjoy with your lovely sprouts? I can think of five off the bat:
Sauvignon Blanc: Here is where the slightly vegetal Sauv Blancs of New Zealand can shine, but I would recommend the cheap and cheerful Porcupine Ridge from South Africa.
Chenin Blanc: I'm thinking a straightforward, crisp and clean version like the Cave de Saumur "Les Epinats" from France's Loire Valley.
Riesling: I'd go for a German Riesling with a great balance of sweetness and acidity; nothing cloying here. Look for the Leitz Dragonstone. (And who doesn't want to try a wine called "Dragonstone?" Cool.)
Dry Rosé: I love rosé with green veggies! It always works great in the summer with green beans, so why not your winter, cabbage-y veg? Just ask your wine merchant for a dry rosé; they are probably panicking over any inventory they have left over from summer, and are ready to deal. (Though I must stress that rosés are a joy to drink year-round. A joy!)
Bubbles, bubbles, bubbles. When in doubt, the refreshing acidity in bubbles makes a great compliment to vegetables. Again, ask your wine merchant for a decent bottle of Cava or Cremant for about 15-20 bucks. Or why not a sparkling rosé?
Happy roasting and drinking! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-09T00:00:00 | {
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"Jameson Fink"
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} |
645 | It's National Lager Day!
By: Helen Pitlick
Published: December 10, 2009
Today (December 10) is National Lager Day! Join me in raising a glass to celebrate this underrated beer style.
Lagers differ from ales in that they are brewed with bottom-fermenting yeast, while ales are brewed with top-fermenting yeast; the yeast settles on the bottom of the fermentation chamber as it transforms the hops and malt into liquid gold. After brewing, lagers are stored for a period of time to mature, hence the name: 'lager' is German for storage.
Lager is easily the most commonly produced and consumed type of beer in the world. One of my favorite aspects of lager is its universality: nearly every country makes their version of the standard lager. Despite lager's commercial popularity globally and in the United States, most serious American beer lovers staunchly prefer ale, to the extent that it can be difficult to find lagers at festivals or the craft beer aisle of the grocery store.
One possible reason for this absence of lager is that bottom-fermenting yeasts prefer cooler temperatures, which may be a deterrent for some small breweries. Another could be that market heavies like Budweiser, Miller, and Coors are all lagers (albeit really, really bad lagers), stigmatizing bottom-fermenting beers as a whole. Adjunct lagers (often termed 'American lagers') such as these rely on fillers like rice or corn, which subtract from the flavor but reduce the production cost.
However, a good all-malt lager is not tasteless swill like Bud; adjunct lagers are but one style out of lager's varied spectrum. From light Pilsner to strong Bocks, pale Helles to dark Schwarzbier, lager is diverse enough to satisfy any mood or craving. For more information, Beer Advocate has an excellent overview of the many different lager styles.
If memories of drinking cheap beer has convinced you don't like lagers, the following offerings may change your mind.
Ayinger Celebrator Doppelbock (widely renowned as one of the world's best beers)
Victory Prima Pils
Pilsner Urquell
Anchor Steam
Sam Adams Boston Lager
Coney Island Lager
Rogue Dead Guy Ale (actually a maibock, not an ale)
Einbecker Mai-Ur-Bock
Baron Schwarzbier
Prost!
Other posts celebrating National Lager Day:
365 Foods: National Lager Day
Jet Chef: Today is... National Lager Day!
Brewer's Roundtable Reference Library: Happy Lager Day
Comments:
markedsfremme
Det var virkelig interessant. Jeg elskede at læse det | foodista | 2024-05-23T00:42:18.321809 | 2009-12-10T00:00:00 | {
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"url": "https://www.foodista.com/blog/2009/12/10/its-national-lager-day",
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"Helen Pitlick",
"markedsfremme"
]
} |
646 | Celebrating Hanukkah From Latkes to Kugel
By: Sheri Wetherell
Published: December 11, 2009
The Festival of Lights begins tonight! We wish you all a very Happy Hanukkah!
A bit of Hanukkah Food History from Slashfood
Organic Hanukkah food gifts from Mother Nature Network
Flourless Latkes from OurJewishCommunity.org
Hanukkah Doughnuts, a Symbol of Joy from That's So Yummy
The Four Best Hanukkah Food Traditions from Sweet & Crunchy Talk
Cheese Latkes & Homemade Apple Sauce from Thought 4 Food
Sweet Cinnamon Noodle Kugel from Sweet and Savory Says It All
Crepes, Pasta, Pudding and more: Dairy Dishes for Chanukah from The Jewish Star
Mini Peanut Butter Cheesecakes from Amazing Dessert Recipes
Gluten-Free Chanukah Recipe Roundup from Gluten-Free Bay
Comments:
uberVU - social...
December 11, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Celebrating Hanukkah From Latkes to Kugel http://bit.ly/7SE0AB...
lobo
no way are onions put atop of pancakes...should be grated raw with potatoes>squeeze all liquid out>add potato starch not matzoh meal mix well fry>drain oil>use sour cream or apple sauce to top
Sheri Wetherell
I know onions are not traditionally put on top of latkes and that many would consider this cooking blasphemy. The beauty of cooking is that each person/family creates their own versions of dishes, thus providing new and different twists on classics. Perhaps the creator of the recipe to which you are referring has a family member who has an onion aversion/allergy but still loves latkes. Who knows! :) | foodista | 2024-05-23T00:42:18.321809 | 2009-12-11T00:00:00 | {
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647 | National Eggnog Month
By: Carrie Barr
Published: December 14, 2009
Nobody knows why December is National Eggnog Month. It makes sense that it is, but there is no association that declared it as such and no presidential proclamation. But all the same I think we are all willing to celebrate this holiday! At least those of us who love the drink, it's one of those things where you like it or you hate it. If you have never tried it homemade, I ask you to try it. Just once.
And for the record, December 24 is National Eggnog Day, but really, it needs more than one day.
For those of you that aren't aware of what makes up this delicious drink, it is made of milk, cream, sugar, eggs (which make it frothy), topped with cinnamon and nutmeg. It is also commonly served with alcohol such as cognac, whisky, brandy, and rum.
George Washington, our first president, was actually a big fan of eggnog way back in the day. He had his own recipe that incorporated brandy, rum, whisky, and sherry. From what we hear, it's a very strong drink. Try one of the recipes below. Nothing would be more relaxing than reclining with an eggnog cocktail on a chilly winter's night.
Eggnog Recipes:
Perfect Eggnog from Confessions of a Tart
Traditional Eggnog, Sans Salmonella from ireallylikefood
Eggnog Fudge from The Recipe Girl
Eggnog Latte from Savory Sweet Life
Vegan Eggnog Cheesecake from FatFree Vegan Kitchen
Photo by izik.
Comments:
The Runaway Spoon
December 14, 2009
I LOVE eggnog! I am glad to know it has it's own celebratory month. I always make Overnight Eggnog French Toast for Christmas morning. http://tinyurl.com/yeonq4m
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: National Eggnog Month http://www.foodista.com/blog/2009/12/14/national-eggnog-month/..
Bellingham Web ...
National eggnog month! I love it! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-14T00:00:00 | {
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"Bellingham Web ...",
"Carrie Barr",
"The Runaway Spoon",
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648 | The History of German Chocolate Cake
By: Sheri Wetherell
Published: December 15, 2009
I'd never really given the provenance of German Chocolate Cake much thought. In fact, about the only thought I've ever given to this cake was and is, "Yum." I guess you could say I was sucked into the belief that it could possibly, maybe, perhaps be from Germany. I recently took a trip and had the chance to catch up on my favorite food magazines. And there it was, an article in Saveur magazine dispelling any previous notions its readers may have had about German Chocolate Cake being German. I eat this stuff up (and I'm not just talking about cake) I mean food history! So here's the scoop (you'll eat it up too)...
In 1957, a woman named Mrs. George Clay submitted her recipe for "German Sweet Chocolate Cake" to the Dallas Morning News. It became such a hit that newspapers around the country began printing the recipe. Many people assumed it was German in origin due to its name, but German desserts, if one were really to think about it, are usually filled with jam and/or cream, while coconut and pecans are typical in Southern American desserts.
So why the name German Chocolate Cake? Mrs. Clay's recipe called for a store-bought product named German's Sweet Chocolate (a pre-sweetened baking chocolate), manufactured by Walter Baker & Co., and named after the man that created it in 1852 - Samuel German. All those boxed German Chocolate Cake mixes you now see at the supermarket are due to the popularity of Mrs. Clay's original cake recipe, which was quickly placed on the American baked goods map.
And there you have it, the true story behind German Chocolate Cake, which I guess should technically be called German's Sweet Chocolate Cake.
For the full printable recipe click here.
Photo: kimberlykv
Comments:
uberVU - social...
December 15, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: The History of German Chocolate Cake http://www.foodista.com/blog/2009/12/15/the-history-of-german-chocolate-cake/..
sophia
This is crazy. I've been using the name" German Chocolate Cake" but never once even wondered the history of it and why it's "German"!
Thanks for the education!
Bellingham Web ...
Thank you for this interesting post!
As a sweets-fanatic who lived in germanic Austria for 2 years I can attest that I never smelled a whiff of "german" chocolate cake, and wondered why! It's good to hear the explanation.
My favorite 'echt' (real) german cake is the Black Forest Cherry Cake. The taller the better! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-15T00:00:00 | {
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649 | Top 10 Chicken Recipes
By: Sheri Wetherell
Published: December 16, 2009
I remember going to the home of my parents' friends one night sometime in the mid-70s and eating a dish called London Chicken. I don't know the exact recipe, but we all loved it so much that it became a dish in my own mother's cooking repertoire. Essentially it is this: chicken that is cut into pieces and browned, a can of Cream of Mushroom soup, about a cup of dry cooking Sherry, then baked until done. The result is a total 1970's dish: Campbell's soup-inspired and doctored up with a splash of "fancy" liquor. It was usually served over rice or noodles. To me, this dish is still on my list of comfort foods. Best of all, it's super easy to make. Here are ten other great chicken dishes:
Sauteed Chicken With Mushrooms and Cream
This recipe is a Julia Child classic. Deliciously sauteed chicken with a velvety sauce of cream, white wine and mushrooms.
Easy Cilantro and Garlic Stuffed Chicken Breasts
The combination of herbs and spices packs this dish with flavor. Not a fan of cilantro? Swap it with fresh basil or another favorite herb. You can't go wrong! (A bit of goat cheese would be a fab addition too!)
Chicken Kiev
A classic chicken dish with a favorite main ingredient: butter. Chicken Kiev can either be fried or baked.
Roast Chicken With Lemons
This is a classic preparation from Marcella Hazan, the Queen of Italian cooking. It's silly how simple it is to make this dish, yet it tastes like you spent hours on it. Lemon is the star in this dish with salt and pepper as the only other supporting actors. It makes a delicious lemony stock as well!
Crispy Buttermilk Fried Chicken
You don't have to be from the South to claim this as a favorite. The crispiness of the skin and the tender meat make this dish a winner.
Easy Chicken Pot Pie
A great use for that leftover chicken and perfect on a cold winter night.
Chicken and Dumplings
The ultimate comfort food: creamy chicken goodness with tender clouds floating on top.
Easy Parmesan Chicken
The perfect dish when you're in the mood for a little something Italiano. Chicken, cheese and smothered in tomato sauce. Delicioso!
Chicken Piccata
Another Italian favorite. Tender chicken breasts in a buttery caper sauce.
Grilled Chicken Ceasar Salad
This classic salad never gets old
Photo: Special*Dark
Comments:
Ken Wetherell
December 16, 2009
Yum! I remember this dish well. I'm going to make it again.
Thanks for posting the recipe sis. :)
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Top 10 Chicken Recipes http://www.foodista.com/blog/2009/12/16/top-10-chicken-recipes/..
Minttu
That sounds like something I've had in England, it was called Chicken Supreme. With onions, button mushrooms, Campbell's Cream of Mushroom, and a dash of tabasco, that's how I make it. Plus rice mixed with sweet corn. True retro. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-16T00:00:00 | {
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650 | Wine from Scratch: Out with Old Wine, In with New!
By: Marcus Pape
Published: December 16, 2009
I don’t know about you, but I have a tendency to purchase too much wine. In truth this can be both a blessing and a curse. On one side, I always have plenty of wine on hand for any occasion, but then I miss the opportunity to try new things because of my abundance of wine already sitting around at home.
The Holidays provide a great opportunity for “out with the old, in with the new” when it comes to your wine collection. Parties and entertaining allow you to polish off those lingering bottles from spending sprees past, and crack into some of those aging greats.
This is especially important in my house because I have a tendency to forget about aging bottles that need to be consumed. Some people have the time and effort to track dates, growing season reports, and the balance/body of a specific wine in order to insure age-ability, but I’m not one of them. I like my wine fresh and vibrant, normally preferring to drink a bottle within the first few years of its life, not after extended aging.
Besides assisting in the consumption of old bottles, the holidays also provide the opportunity to try new, unexplored wines and varieties. For example, if you’re dying to try a bottle but can’t commit to buying it for yourself (just another bottle for the collection) then pick it up as a gift for an upcoming holiday party or dinner. After all, ‘tis the season to be merry, which means that the wine should be consumed that night, giving you a chance to try it.
Through copious amounts of celebration this holiday season you should be able to put a good dent in your collection, depending on the number of bottles and your capacity to party. Then, just before the big day, Christmas or New Years, you’ll have the space for some new bottles to enjoy or save for the upcoming year.
Note, post Christmas sales also provide a great opportunity to pick-up some quality wines at special values. So party now, celebrate later, and ring in the New Year with some delicious new wine. Cheers!
** Marcus Pape has worked in media and design for over 10 years with an extensive background in all forms of visual communication. As a proclaimed vinophile Marcus hopes to leverage his abilities to inspire interest in wine, recently launching WineCHATr.com – an online resource for the growing wine community, where both popular wine bloggers and businesses come together to connect and share information on wine.
Comments:
uberVU - social...
December 16, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Wine from Scratch: Out with Old Wine, In with New! http://bit.ly/8vEp6B... | foodista | 2024-05-23T00:42:18.321809 | 2009-12-16T00:00:00 | {
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651 | Happy 1st Anniversary Foodista!
By: Sheri Wetherell
Published: December 17, 2009
Like excited and nervous parents sending their kid off to school for the first time, the Three Wise Men of Foodista.com (make that one Wise Woman and Two Fairly Bright Men) launched their wiki-style cooking encyclopedia to the world last year on December 17. To celebrate this momentous event, our friend, chef and mixologist Kathy Casey, created a signature cocktail just for us! The Foodista Sparkle is a wonderful holiday blend of tangerine, thyme, white cranberry juice, vodka and a splash of champagne. Try it out, it's delicious!
Since our launch, we've experienced countless joys and milestones...amazing press coverage that has surprised even our own parents, a fabulous food blog conference that rocked the world of many, fantastic features like Taste Profile (compare yours to mine!), Leaderboards (see who's doing what), Featured Blog of the Day (check out some of our blogger friends), and our fun and exciting food blog cookbook contest! And that's just the tip of the iceberg!
We've got a lot of exciting things planned for 2010, so stay tuned.
Happy Holidays!
Sheri
Comments:
David Hutson
December 17, 2009
YAY! Congratulations and many more!
uberVU - social...
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This post was mentioned on Twitter by foodista: New blog post: Happy 1st Anniversary Foodista! http://www.foodista.com/blog/2009/12/17/happy-1st-anniversary-foodista/..
Brad
Happy Anniversary!
rajani
Happy Anniversary!! & many more to come. keep up the good work :)
Sheryl Wiser
Bravo - we look forward to your 25th anniversary! You inspire us everyday. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-17T00:00:00 | {
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"Brad",
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"Sheri Wetherell",
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"uberVU - social..."
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652 | 10 Christmas Gifts For the Food Lover
By: Sheri Wetherell
Published: December 18, 2009
I'm sure I'm not the only one who woke up in a cold sweat last night realizing that next week is Christmas! Have you screamed the same thing as me? HOLY CRAP! I need to hustle and get shopping. If you're in the same boat, here's a list of great items for the food lover, and best of all, they are all available through Amazon Prime (free 2-Day shipping if you're a member). If you're not a member, many of their items can still be rushed to make it in time for Christmas.
Shun Classic 8-inch Chef's Knife: Most chefs will tell you the best knife to have in the kitchen is a Chef's knife and to not skimp on quality. This is our favorite brand of knife as it balances nicely in your hand, aiding in chopping and slicing.
Riedel O Stemless Tumblers, set of 6 with 2 bonus glasses: We love the casualness of these fun stemless wine glasses! And, they're harder to tip over when you've had a couple too many glasses (wink!)
Bamboo Chopping Bowl Set: The perfect gift for the food lover who has everything.
Shun Bird's Beak Paring Knife: This is my second favorite Shun knife. It's excellent for those small paring jobs, like coring apples and pears as well as removing Brussels sprouts from the stalk.
Brass Turkish Pepper & Spice Mill: We love these so much we have two: one for pepper and one we use for grinding spices.
Square White Cheese/Appetizer Plates, set of 4: Every hostess needs some basic white cheese/appetizer plates. I love the modern square design of these, which also makes them perfect for photographing your lovely hors d'oeuvres (if you're into that!)
Emile Henry Black Tagine: If your food lover likes Moroccan food this is a fabulous gift. Like the cooking implement, there are also a number of recipes called tagine (Chicken Tagine with Preserved Lemons and Olives) that are wonderful!
Le Creuset 5.5 qt. Round French Oven: Yes, it's spendy ($229) but well worth it! I use mine for everything from soups and stews to braising and roasting meat. It goes from the stove to the oven to the table. You'll have it forever!
Microplane Grater/Zester: I have these in about every size and use them for zesting citrus, grating nutmeg and cheese, and more. The perfect stocking stuffer!
Cuisinart Immersion Blender: A must-have for any cook. We use these so often that we've worn out two already! This one is a great buy, compared to others that are twice as much (but really, you are just paying for fancy colors)
Comments:
Thomas
December 19, 2009
It might be very posh, but even then... I would like to add something to your wonderful list. Since a few months, I bought this great grater (http://www.keukenlust.be/k%C3%83%C2%BCchenprofi-truffelrasp-p-7171.html?language=nl)
for truffles (not the chocolate ones... the real thing from Piemonte or the Perigord, the ones you only buy once or twice a year. Love it!
Sheri Wetherell
Oooo, yeah! Nothing better than truffles!
Krissy
After much searching for a less expensive option to Le Creuset, I found this item to be well worth the $60 I spent. LOVE LOVE LOVEEEE it!
Tramontina Gourmet Cast Iron Covered Casseroles
http://www.amazon.com/gp/product/B00113ITXU/ref=ox_ya_oh_product | foodista | 2024-05-23T00:42:18.321809 | 2009-12-18T00:00:00 | {
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"authors": [
"Krissy",
"Sheri Wetherell",
"Thomas"
]
} |
653 | Fatal error: Out of memory (allocated 44826624) (tried to allocate 30720 bytes) in /var/www/html/sites/all/modules/date/date_api/date_api_elements.inc on line 202 | foodista | 2024-05-23T00:42:18.321809 | null | {
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"url": "https://www.foodista.com/blog/2009/12/21/vegan-cinnamon-rolls",
"authors": []
} |
654 | Christmas Tamales
By: Sheri Wetherell
Published: December 22, 2009
This last Saturday, a bunch of us gathered for our first annual Christmas tamale making party. With a long assembly line of ingredients, two large stock pots, huge piles of banana leaves and corn husks, and a sufficient amount of beer and wine to keep us going, we managed to stuff and wrap an impressive amount of tamales. Whether it's baking, canning or tamale making, being in the kitchen and preparing food with good friends is a great way to celebrate the season (any season!) We decided to make a couple different varieties: green chili and cheese and pork carnitas. Some were wrapped in corn husks and some in banana leaves. We even made two varieties of masa: a vegan version (using olive oil as the "fat") and a holy-cow-this-is-so-good-it's-evil smoked Mangalitsa lard that our friend Heath Putnam gave us.
What an amazing flavor that smoked lard imparted in the masa. Now, many people grimace when they hear the word "lard" but the lard from a heritage breed of pig, like the Mangalitsa (or Wooly Pig) is actually lower in saturated fat than butter and that of the "main stream" Berkshire variety of pig. It is also higher in omega-3 fatty acids - that good-for-you stuff found in fish. So, as far as lard goes this is the really, really good stuff!
You can fill your tamales with just about anything - sweet or savory - but pork, chicken, beef or a combination of two or three, as well as green chili, tend to be the most traditional. For an easier approach to tamale making, you can use instant masa in lieu of working the fat and stock into the flour.
The Masa mixture: We basically followed the procedure in Step 3 laid out in this Homemade Pork Tamales recipe, but used organic vegetable stock in place of the pork drippings. To get the right consistency, little by little we added more stock until it was like thick pancake batter. If the masa is too thick it will be too difficult to spread in your husks or leaves.
The Filling: We bought pre-cooked pork carnitas from a local Mexican "carniceria" or meat market. Then, we simply mixed in some medium-hot salsa and sauce to give it some punch. For the chili and cheese ones, we roasted fresh Anaheim chilies over a gas flame, allowed them to cool, then scraped off the outer burnt portion. Then, we sliced them into strips. We were making a vegan version (with the olive oil-based masa mixture), so we used a nacho-flavored vegan cheese with the chilies. For the full-fat ones we simply used a Pepper Jack (a good Mexican cheese was just too expensive for the quantities we were making).
Wrapping them up: If you are using the corn husks make sure you soaked them overnight or in hot water for at least 30 minutes so they are more pliable. Then, lay one flat in front of you with the widest part at the top. Spread the masa mixture (1/4-inch thick) widely over the top half of the husk, leaving a 1-inch border on either side. Fold the husk in half lengthwise, fold the outer edge inward, then bring up the bottom point. Tie with strips of corn husk to secure. If you are using banana leaves, you will first need to cut the leaves in half into rectangles. Then, spread the masa mixture in the center a leaf, fold the top and bottom in, then the sides and secure with a strip of leaf as above.
Steaming the tamales: Place a steamer insert into a large stock pot with water just to the base of the steamer. Place tamales right side up in the steamer and cook on medium-high for 1.5 - 2 hours (steam for 2 - 2.5 hours if you are using raw meat). Serve with mole, chili verde sauce or simply a bit of salsa. Feliz Navidad!
Here are some other great tamale recipes:
Tamales for Christmas from Eat Me Daily
Tamale Party with Cranberry Margaritas from A Spoonful of Thyme
Banana Dessert Tamales from MexGrocer.com
Comments:
Lois B
December 24, 2009
My parents make tamales every year. It's a great tradition. I like the idea of including a strip of green chili; these sounds and look delicious!
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Christmas Tamales http://www.foodista.com/blog/2009/12/22/christmas-tamales/..
varanasi
what is the special on Dec 25th
philippines catering
I really appreciate your post and you explain each and every point very well. Thanks for sharing this information.And I’ll love to read your next post too.
zonia | foodista | 2024-05-23T00:42:18.321809 | 2009-12-22T00:00:00 | {
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655 | Christmas Dinner Wine: From A to Zweigelt
By: Jameson Fink
Published: December 23, 2009
Let's start with A, which stands for Anything You Like. Drink what you like! Christmas covers everything from turkey to standing rib roast to takeout Chinese to whatever your tradition is. There is no right (or wrong) answer when it comes to wine. So I'm going to jump to the end of the alphabet and, as a bookend to A, suggest that Z is for Zweigelt. Specifically, the Hofer Zweigelt. In a one liter bottle. Sealed with a bottle cap. And, if you thought it couldn't get any better, it's certified organic!
So what's so great about it? Let's start with the bottle cap seal. No need for a corkscrew! Ever open a bottle of beer? You're good to go. And the big one liter bottle keeps you at the holiday table longer, with 33% more wine than those measly, standard 750ml size bottles. Oh, I guess I should tell you a bit about what's inside the bottle. It's an Austrian red made from the Zweigelt grape. A bit of an esoteric and obscure pick, I admit, but these are the kind of wines I find charming. If you like Pinot Noir or Beaujolais, this is a great wine: light, fresh, and easy to drink. Delicious! And it plays nice with a wide range of foods. Uncork Uncap and enjoy!
Comments:
uberVU - social...
December 23, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Christmas Dinner Wine: From A to Zweigelt http://www.foodista.com/blog/2009/12/23/christmas-dinner-wine-from-a-to-zweigelt/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/12/23/christmas-dinner-wine-from-a-to-zweigelt",
"authors": [
"Jameson Fink",
"uberVU - social..."
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656 | Infused Vodka
By: Helen Pitlick
Published: December 28, 2009
There's nothing quite like popping the cork from bottle of fine champagne at midnight on New Year's Eve, but cocktails are the name of the game for most of the evening. Flavored (infused) liquor is an excellent way to add extra pizazz to cocktails without really trying.
Almost any spirit can be infused, though vodka seems to be the most popular. Substituting infused vodka for plain vodka in standard cocktails adds an entirely new dimension to the drink, while recipes created with that particular flavor in mind fully highlight the vodka's intricacies.
The popular flavored vodkas on the US market tend to be sweet or fruity, but spicy, savory flavors add unexpected punch to drinks. One of my favorites is pepper vodka, or pertsovka; the heat of the peppers masks the burn of the alcohol and adds an entirely new character to any vodka-containing beverage.
Flavored vodka is also incredibly simple to make at home and allows for unusual and unique flavor combinations, like anise or coriander, that aren't available at the liquor store. And, if you're a little late with holiday presents, a prettily-packaged bottle of homemade good cheer makes an excellent gift.
The process is essentially marinating fruits, vegetables, herbs or spices in alcohol for a period of time so that the alcohol absorbs the food's character. Keep in mind that some infusions can take weeks for the flavors to fully merge, though stronger flavors, such as vanilla, citrus, garlic, and most herbs, will be palatable after a few days-- just in time for New Year's Eve.
I recently made a batch of ginger-infused vodka. To make your own, put a teaspoon of freshly grated ginger into a 750-mL bottle and let it sit for a few days, shaking periodically. After extensive quality control, I've determined that the fresh yet classic flavor of ginger is perfect for a New Year's Eve Martini or a hair-of-the-dog New Year's morning Bloody Mary.
Cheers!
Inspiration:
Build/Craft/Make/Bake: DIY Infused Vodka
Stereotropical: Blackberry-Vanilla Infused Vodka
Infusions of Grandeur: Garlic Vodka
Vodka Recipes Blog: Recipes with Lemon Vodka
Bigos Bar: Vodka Recipes
Vegan Cocktails: Spicy Monkey Beer
Brownie Points Blog: Homemade Bacon Vodka
Comments:
Susie's Homemade
December 28, 2009
I do a <a href="http://www.susieshomemade.blogspot.com/2008/11/pumpkin-pie-cocktails.html" rel="nofollow"> pumpkin infused vodka </a> that's really yummy in a pumpkin pie cocktail:-)
Desiree
I'm one who loves to mix drinks at home, and infused vodka sounds easy enough to do. I can't wait to see what new dimension it adds to my cocktails!
Bob
Ginger vodka is a good time. I use big chunks of ginger when I make it, it keeps the ginger fresh tasting so you can cook with it while you're making your flavored liquor.
helen
Ooh- pumpkin vodka! I spent most of fall looking for pumpkin liqueur, and never even thought to make it myself.
I like the idea of using the vodka-soaked ginger (or fruit, or whatever) in cooking; post-infusion berries are supposedly great with ice cream!
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Infused Vodka http://www.foodista.com/blog/2009/12/28/infused-vodka/..
Vodka Drink Recipes
Infused vodka is maybe the best for mix with other drinks, by my opinion. Great article!
Anestasia Vodka
I have try this several of times. I love the taste of ginger and vodka that being infused and i think i good for those who have cough. Thanks for sharing this and i recommend this to you guys to try this kind of infused. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-28T00:00:00 | {
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657 | National Pepper Pot Day
By: Carrie Barr
Published: December 29, 2009
What's that you say? 'Tis Pepper Pot Day? 232 years ago today, during the Revolutionary War, a chef concocted Pepper Pot, a soup made of tripe, small pieces of meat, and peppercorns. As the tale is told, the Continental Army at Valley Forge was doing poorly during the harsh winter and they were low on food. The soup was made with what was available and is quoted as being, "the soup that won the war." It's also known as Philadelphia Pepper Pot. Pepper Pot is also a Caribbean dish and is the national dish of Guyana. There are many different versions of the soup, but they all are a hot and spicy dish. Make a delicous Pepper Pot from these recipes at Jet Chef or here on Foodista.
Photo by 2Eklectik
Comments:
uberVU - social...
December 29, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: National Pepper Pot Day http://www.foodista.com/blog/2009/12/29/national-pepper-pot-day/.. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/12/29/national-pepper-pot-day",
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"Carrie Barr",
"uberVU - social..."
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} |
658 | 10 Best Cocktails for New Year's
By: Sheri Wetherell
Published: December 31, 2009
What better to way to the year than with a cocktail bang! We've put together a list of some of our favorite classic and not-so-classic (but darn good!) cocktails for you to whip up on the 31st. 2009 celebrates the 100th anniversary of the Classic Daquiri, so we've started the list with this sadly misunderstood and misinterpreted libation:
The Classic Daiquiri This is not the fru fru blended concoction we've all had at tropical beach resorts. Somehow, things got lost along the way and we unapologetically got used to drinking icy Kool-Aid versions of this classic cocktail, which I'm sure has made Hemingway toss and turn in his grave. The original is an effortless blend of white rum, fresh lime juice, simple syrup and garnished with a lime.
Sazerac (Erik Hakkinen's version) Well-known Seattle bartender Erik Hakkinen created this version of the classic New Orleans cocktail with rye.
Hot Charlotte The Hot Charlotte is a curious blend of muddled cucumber, Tobasco, Hendrick’s gin and St. Germain (a French elderflower liqueur).
The Jasmine Cocktail Famous bartender Paul Harrington based this beverage on the classic Pegu Club cocktail. Paul decided to mix it up a bit when a customer, Matt Jasmine, had asked for something a little different. He added a decanter-style bitters called Campari, thus creating the Jasmine.
Cin Cin Beautiful in its simplicity, this cocktail is an unexpectedly pleasant combination of both dry and sweet vermouth.
The French 75 An intoxicating champagne cocktail named after a French 75-millimeter gun used in World War I. Debates abound as to whether it is a French creation or American. Supposedly, the champagne version was introduced at Harry's New York Bar in Paris in 1925.
The Pepper Smash This delicious cocktail is a combination of gin, mint, bell pepper honey and lemon juice all muddled together and then strained over fresh ice. Our friend described it as "what the mad hatter drinks for breakfast - whimsical and savory sweet.”
Douglas Fir Sparkletini Our friend, master mixologist Kathy Casey, whipped up this fabulous foresty concoction for us at Night School's Drinking Lessons one evening. A beautiful blend of Douglas fur-infused gin, champagne and cranberry juice. Yum!
Kir Royale All you need is Creme de Cassis and champagne to make this wonderful classic!
Sparkling Pomegranate Ginger Cocktail A combination of pomegranate liquor, ginger syrup, candied ginger pieces and champagne make a flavorful and tasty concoction!
Go to Foodista for more great cocktail recipes! Have a Safe and Happy New Year!!
Comments:
gtasananz
July 7, 2011
Have you ever considered adding more videos to your blog posts to keep the readers more entertained? I mean I just read through the entire article of yours and it was quite good but since Im more of a visual learner,I found that to be more helpful well let me know how it turns out! I love what you guys are always up too. Such clever work and reporting! Keep up the great works guys Ive added you guys to my blogroll. This is a great article thanks for sharing this informative information.. I will visit your blog regularly for some latest post. | foodista | 2024-05-23T00:42:18.321809 | 2009-12-31T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2009/12/31/10-best-cocktails-for-new-years",
"authors": [
"Sheri Wetherell",
"gtasananz"
]
} |
659 | 5 Dishes to Bring you Luck in the New Year!
By: Melissa Peterman
Published: December 31, 2009
It's New Years Eve and what better way to bring in the New Year than eating foods high in luck! Countries all over the world celebrate with different foods they feel bring luck for the coming year. Here are five ingredients, linked to recipes to bring you good luck in 2010!
Black-eyed Peas -It has been a long tradition in United States to eat black-eyed peas on New Years eve. The abundance and shape of black-eyed peas, or lentils in general, symbolizes coins and wealth for the New Year.
Noodles- Longer the better! Eating long noodles symbolizes long life, good health and prosperity.
Pomegranates- Besides a sign of fertility, eating pomegranate seeds in the New Year symbolizes luck and prosperity. They also make a great garnish to Champagne!
Pork - The humble pig's snout is always rooting forward and making progress, therefore eating pork symbolizes success in the New Year.
Greens- Shouldn't be much of a surprise that greens also represent money. Several countries eat braised bitter greens, spinach and cabbage for luck in the New Year.
What foods do you eat to bring in the New Year?
More Links to Inspire You for the New Year
Life is Not a Cereal: 35 New Year's Traditions From Around the World
And All the Trimmings blog: gives us the recipe for Olibollen Dutch Doughnuts
Science of Drink shares the Arctic Cosmo Martini
Comments:
uberVU - social...
December 31, 2009
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: 5 Dishes to Bring you Luck in the New Year! http://bit.ly/7yTp4r...
The Cookbook Ap...
I didn't know about these lucky foods. I really enjoy learning about the traditions of other cultures and given my superstitious nature I would have made a meal containing all of them : ). Fun and interesting post! | foodista | 2024-05-23T00:42:18.321809 | 2009-12-31T00:00:00 | {
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660 | Stick with your New Year's diet resolution
By: Helen Pitlick
Published: January 4, 2010
The New Year is a great time to change your diet, whether to lose weight, reduce heath problems caused by food intolerances and allergies, go vegetarian or vegan, or just feel better about what you eat. Dietary changes are one of the most popular New Year's resolutions, and like most resolutions, they usually last about two seconds. Here are a few pointers to help you stay on track:
Give it time
Your body and mind will need to adjust. You may miss certain foods at first, but eventually you will stop craving them. When I first went vegetarian seven years ago, I wanted bacon more than anything else, to the extent that I literally dreamed about eating it. However, I don't anymore. In fact, it's been so long since I've eaten bacon that it almost does not even cross my mind as being edible. Your life without sugar/cheese/hamburgers/bread might seem incomplete at the moment, but several months down the road you won't notice their absence-- really.
Do it right
Make sure you are consuming sufficient amounts of vitamins, minerals, protein, fiber, and calories. Completely cutting out certain foods, like dairy, meat, fruits, or vegetables, can leave nutritional gaps, which is a sure-fire way for a diet to fail-- and definitely not healthy. For instance, you can't just stop eating meat and continue on with your diet as usual without replacing it with protein from plant-based sources, such as tofu, seitan, tempeh, legumes, nuts and grains. Be sure to consult your doctor before making any drastic changes.
Swap out foods for tastier foods
Eating should never feel like punishment; if you don't enjoy what you put in your mouth, your diet is doomed to fail. Substitutions like meat analogues, fat-free cheese, or gluten-free beer often disappoint, so think of the dishes you enjoy that already fit your diet instead of crafting unsatisfactory replicas of dishes that don't. A Boca burger might not cut it when you want a quarter-pounder with cheese, but perhaps a delicious falafel sandwich would whet your appetite. Instead of crying into your gluten-free beer, learn how to make fancy cocktails. Raw vegetables are bland, but minestrone soup transforms them into something delicious. You can enjoy your food, no matter what your diet-- it just might take a little extra effort to find recipes that suit your taste buds.
Look beyond stir-fry
Stir-fry is one of the easiest meals on the planet: chop vegetables, throw them into a pan, add protein of choice, season, saute for a few minutes, throw on a plate and eat. It's quick, simple, relatively healthy, easily accomplished with whatever is in the crisper, and adaptable to almost any diet. However, it gets really boring after a while. Get creative in the kitchen! Use this as an exciting opportunity to discover new food blogs, sample new cuisines and explore beyond your comfort zone.
Join a community/support group
A dietary change can be much more effective when done in the company of other individuals experiencing the same emotions and frustrations, as well as a chance to learn from their experiences. Clubs, Meetup groups, and online forums can be great sources of support.
Remember why you are doing it
Are you hoping to reduce your risk of heart disease and diabetes? Fit into a smaller dress size? Be kinder to animals and the environment? Whether for health, appearance, ethics, or whatever purpose, you have a good reason to be on your new diet. That hamburger you are craving so badly at the moment is just a hindrance to your long-term goal.
But... Don't beat yourself up if you accidentally cheat
Mistakes happen. You will slip up, either consciously or subconsciously. Accept your mistakes, then try not to make them again.
Do you have any tips to add to this list? Other people's experiences sticking to their diets:
My Life as a Vegan: Tips for Going Vegan
Gluten-free Goddess: The Gluten-Free Diet Cheat-Sheet: How to Go G-Free
Chris Perillo: 50 Wight-loss Tips
Comments:
useful tips
January 19, 2010
ah at last, I found your post once again. You have few useful tips for my school project. This time, I won't forget to bookmark it. :)
rialou
I found that I fell off the wagon when I was running errands or at work, had gotten hungry, and didn't make time for lunch. I would run to the nearest fast food joint (which I deplore anyway). Now I take healthy snacks with me in by bag to work (apples, bananas, nuts), and keep some in my car as well. Of course, I pack a decent lunch, but having healthy snacks handy when the cravings hit really helps.
Gaynell Scouller
I really need assistance loosing weight. I am super fat right now. :( I already lost 40 pounds and have to lose 25 more.. ive stayed the same bodyweight since august but i cant find motivation to start up again.
Sandy Pinkerton
It's especially difficult to stick to a diet when you also have diabetes because that means there is even less that you can eat. It's important to keep yourself informed about helpful tips. http://educatingmyselfaboutdiabetes.blogspot.com/ | foodista | 2024-05-23T00:42:18.321809 | 2010-01-04T00:00:00 | {
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662 | Tips for Cooking Every Day
By: Helen Pitlick
Published: January 7, 2010
Preparing food at home instead of dining out saves money, calories, and nutrition, though it takes time, effort and motivation. Finding innovative ways to put food on the table has been a challenge for home cooks for ages.
Yesterday, we asked on Twitter, “Do you cook almost every meal you eat? What tips or advice do you have for people looking to eat out less?" We received a number of helpful responses, which we've shared below.
Plan Ahead
@365foods: eating out less=using part of Sunday to plan ahead. Pick recipes, shop, pre-wash and chop, etc.
@browneyedbaker: Make a weekly plan - write out the meals you want to make and grocery shop for only those ingredients (plus staples)...
@GfintheCity: Plan ahead. Also, many ppl see cooking as too much work. Simply cooking more builds your skills, makes it easier, faster.
@nithyadas: grocery shop in advance and make it a Sunday ritual to cook a big meal that will leave you w/leftovers
@TheEasyEntree: Spend 30 minutes a week planning. Doesn't have to be fancy; you just have to know what you're having each night at home.
Make a menu
@Polleydan: We make a meal calendar and hang it on our fridge. That helps remind us we need to cook at home.
@PTWARachel: Menu shopping. Plan your menu for the week THEN go grocery shopping. Then you always have exactly what you need to prepare a meal!
@Userealbutter: planning a menu helps a lot.
@ElizabethCarls: plan a menu - you'll know what your choices are for dinner and won't be as tempted to go out as much
Stock Up
@100Miles: For me: keeping kitchen stocked with basics: onions, potatoes, garlic, cheese, eggs, beans, pasta, seasonings, frozen fish & meat
@Leslieconn: Must have stocked pantry. Stock freezer and fill fridge w/fresh veggies!
@klink84: be prepared! it helps to fight temptation when you are ready with a fridge of food or items you made when you had more time!
Cook in bulk
@comestibles: Try to cook things that you can turn into other meals, like roast chicken, then chicken stir fry, then soup.
@foodgalnyc: Make in quantity -- or chop up things on the weekend for salads, etc. -- and u'll have things all week w/out much prep.
@foodgalnyc: Also, casseroles, lasagna, stews, soups are great as make-aheads. Put in individual containers to take to work or freeze.
@N_Lesley: Cook for the freezer! in double or triple batches, or just freeze prepped ingreds. Makes it easy, inexpsve to eat well in a hurry
@Indianfoodrocks: make lists, plan, purchase grocery according 2 plan, cook for more than 1 meal, freeze half, supplement with salads/fresh veggies
Don't be afraid to use prepared foods
@N_Lesley: also jarred simmer sauces (indian, thai etc) +protein + preprepped veg = tasty and still cheaper than takeaway/restaurants
Keep it clean
@nobigwhoop: always clean up asap :) not walking into a mess or sink of dishes makes it less onerous.
Just cook!
@seattlefoodgeek: Transform cooking from a chore to a fun activity. Be creative!
@Shaeclaypool: Try to make dinner exciting. Pick recipes that imitate restaurants but are lower in calories and fat.
@GraciaMIA: Ditch recipes. Trust your instincts and learn to use items already in the fridge/pantry.
Final words of wisdom:
@WasabiPrime: Definitely cook more at home to save $, but results are worth it! You learn so much and it's an empowering experience!
Anything to add?
image by The Italian Voice
Comments:
uberVU - social...
January 7, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Tips for Cooking Every Day http://www.foodista.com/blog/2010/01/07/tips-for-cooking-every-day/..
Cheapaholic
Planning is good, but I always look first for bargains. Most every grocery has a section with stuff that they're trying to get rid of, and prices of some fresh items vary wildly with market forces. Like lamb shoulder chops - anywhere from $2-8 a pound.
If you can plan around the best deals you can find, so much the better.
MrsLavendula
cooking at home should be my new years resolution but im to chicken to fail..as i know it will be a while until i can do that!
Mike Messina
I have to 2nd the advice on keeping the kitchen clean and dishes washed. Nothing will turn me off cooking more and faster than having to wash dishes before I can start my prep.
Keep the dish soap fresh an hot. Wash the dishes as you finish with them. It's the only way I can do it.
Mike Messina
Aptos.
Jin
These folks pretty much covered it. I am a big fan of planning, stocking up and keeping the kitchen clean...I love to cook at home.....these all make for easy cooking! ;0)
Koozies can coolers
Knowing you have fresh vegetables delivers on your house makes preparing menus more exciting!
Tracy, Velocity Fulfillment
Rita
You all said it! Planning the weekly menu is a must, it saves on time, money and wasted food.
Our weekends are very busy, so every Saturday morning I make a large meal in the crock-pot. Then it's easy to grab a bowl and get a filling, healthy meal at any time!
wasabi prime
Ha - just saw this today! Ah, the wisdom of Twitter. I always wonder where the open polling information goes, and now I have the answer! All really good tips, and you know they're from people who truly practice what they preach, since you're probably catching them right in the middle of heeding their own advice! | foodista | 2024-05-23T00:42:18.321809 | 2010-01-07T00:00:00 | {
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"wasabi prime"
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663 | I love my rice cooker
By: Helen Pitlick
Published: January 11, 2010
If you are looking to cook more often and lower your food expenditure, invest in a rice cooker. This revelation will be old news for readers who come from cultures that traditionally eat a lot of rice, but it's been an amazing discovery for someone who doesn't.
Rice may not be the most nutritionally valuable food on the market, but at around $0.16 a serving, it's a cheap filler if you, like me, are on a budget. Rice quickly turns veggies and protein into a whole meal, and adds fiber, manganese, magnesium, and a little protein to the plate. Left to my own devices though, I cannot cook rice. The grains turn out undercooked or the bottom is coated in a thick layer of unappetizing char. I've ruined meal plans, destroyed pots, wasted time, and dumped unnecessary amounts of food into the garbage simply because I haven't mastered the art of stovetop rice cooking. I used to fear rice the way some bakers fear yeast. Magically, a rice cooker appeared under the tree this past Christmas. After a few days of eying it nervously (it does cook the dreaded rice, after all), I opened the box, plugged the contraption in, and gave it a spin. Within a half-hour, I had several cups of perfectly-cooked little grains. It's quickly become my favorite kitchen tool. A rice cooker is a must for the gluten-free crowd and handy tool for everyone else-- but vegetarians and vegans especially. A quick vegetarian meal (for me, at least) often means stir-fry, and stir-fry is much better when served on a bed of fluffy rice that is eager to soak up the savory juices clinging to the veggies. Still, I cannot tell you how many times I decided not to make even stir-fry because the task of making rice was too onerous. But not any more. Plus, a rice cooker has many other purposes besides just making plain rice. It can be used to make fancy rice dishes, steam vegetables, cook other grains, or even prepare entire one-pot meals-- chocolate cake, anyone? This makes it an excellent tool for vegetarian college students whose dining hall options may be lacking. Do you love your rice cooker as much as I do? Have any good recipes to share?
Other people who love their rice cookers:
Gluten-Free Vegan: Lazy Risotto A La Rice Cooker
Teczcape: Rice Cooker Meals and Recipes
Yum Asia: Recipes for your Rice Cooker
Comments:
Anu
January 12, 2010
Thank you so much for your lovely comment in my blog as well for the invite. I will definetly send in my entries and add the widget in my blog. Thanks.
The Cookbook Ap...
OK, I HAVE to get a rice cooker asap. My college roommate was from Korea and she had one going all the time but I never paid much attention to it at the time. My husband loves all things rice so I think this would be a welcome addition to our home. Chocolate cake in one? OK, that's definitely for me!
helen
You will not regret it!
Charles Ravndal
Is that your rice dish on the picture because it looks soo good. Did you add some sort of spices or herbs on it?
I don't have a rice cooker, but I can cook rice without it.
helen
Thanks Charles! The topping is just a seaweed-based rice seasoning I picked up at the local Japanese market.
Andrew
A couple of popular breakfasts eaten in Japan that taste nice and also do a pretty good job of keeping you full until lunch time are:
a) white rice + natto + 1 raw egg
b) white rice + 1 raw egg + dash of soy sauce
I was never really into raw eggs before I moved to Japan but in both the recipes above, they are great!
Plumbing
Making sure that your rice is not undercooked or overcooked is no longer a concern. When using a electric rice cooker you can say good-bye to burnt rice, ruined pots or having to serve rice less than perfect.
copper fittings
If rice cookers fell into that category, they would not be so necessary either, however, they do more than just cook rice. There are several choices that you can make when picking the right rice cooker for you and your family. | foodista | 2024-05-23T00:42:18.321809 | 2010-01-11T00:00:00 | {
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664 | Foodista Q & A
By: Melissa Peterman
Published: January 15, 2010
We have a giant brainstorm session happening here at Foodista and I couldn't be more excited for all the new features we are working on for 2010! We just launched our latest feature called Q&A and it’s already my new favorite thing. With Q & A, I can ask the Foodista community a cooking question and anyone can answer it.
For example, if I ask the best way to cook a pizza, I may get a response back from a chef, a home cook or even a culinary student. The greatest thing about cooking is that you never stop learning no matter how much experience you have.
Do you think you have all the answers or have a burning cooking question? I challenge you to see how much you know about cooking. Ask or respond to the Foodista community here: Foodista Q & A
Comments:
VOIPNJ
qsosgcdjy hosted pbx voip | foodista | 2024-05-23T00:42:18.321809 | 2010-01-15T00:00:00 | {
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665 | Pork Posole With Avocado, Cilantro and Lime
By: Sheri Wetherell
Published: January 15, 2010
Sometimes I think I must have been Mexican in a previous life (of course, I also say that about other ethnicities when I can't seem to get enough of their food). But, to me, Mexican cuisine is so comforting and flavorful that it so easily satiates the hunger demon in me. Surprisingly, the one dish I had never tried was posole. It's not something you often see on menus and I'd never thought to make it at home.
I still haven't made it myself, but my dear friend Tracy recently did and now I am officially hooked. She kindly made a big batch on New Year's eve and sent us home with a container (complete with a fresh package of corn tortillas, an avocado, limes and cilantro) so that we wouldn't have to cook the next day. Love her. The recipe she based hers on was one she found in the January (2010) issue of Sunset magazine, but she used her own slow roasted pork and Hatch chile peppers instead of the chicken that Sunset's recipe called for. I adjusted her recipe as her Hatch chiles, which were supposed to be mild to medium, nearly burned the lips off my face (unless she added another heat source unbeknownst to us!). Tracy and her husband John have stomachs of iron and a tolerance for heat that would win the Gold Cup in any hot sauce eating contest. I can certainly hold my own with heat, but I often leave their home whimpering, "I can't feel my tongue." I added a bit more sour cream to my bowl and it was just fine. In fact, it was more than fine, this pork posole was absolutely delicious! Perfect on a cold day... Click here for the printable recipe for Pork Posole
Comments:
Rob DeWalt
January 15, 2010
Hi Sheri! Love this post! As a New Mexican, it's always nice to see Hatch in a recipe. The batch I roasted and peeled last autumn is extremely hot, but I tend to like it that way. A friend of mine asked that I clear one thing up: The red and green pods grown in NM are known as "chiles," not "chilies" or chilis. Regional variations of the spelling exist worldwide, but for some reason, New Mexicans have made "chile" their preferred quantifier. Keep Eating! And writing! This is lovely!
Rob DeWalt
Lea Ann
I don't know how I ever lived without Posole, cilantro and lime before I discovered them about 10 years ago.
This looks delicious.
Sheri Wetherell
Thanks, Rob! I'm never sure whether to call them chiles, chilies, chilis. Thanks for clarifying! I've edited the post and the recipe. Now I know! :) | foodista | 2024-05-23T00:42:18.321809 | 2010-01-15T00:00:00 | {
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666 | Molasses, Unsung Hero
By: Helen Pitlick
Published: January 18, 2010
As far as superfoods go, molasses is about as sexy as your grandfather. It isn't exotic like açaí, full of trendy Omega 3's like flax seed or fish oil, or I-can't-believe-it's-good-for-me decadent like red wine or dark chocolate.
Still, molasses is a nutritional powerhouse. A tablespoon of blackstrap molasses meets 10% of daily potassium requirements and 20% of calcium, iron and vitamin A requirements. This is particularly significant if you don't eat much (or any) dairy or red meat; blackstrap molasses can help vegetarians and vegans avoid anemia and calcium deficiency.
What is molasses?
One of the least sweet natural sweeteners, molasses is a byproduct of sugar processing. Juice extracted from sugar cane is boiled to crystallize the sugar. The sugar is removed, and what's left is a thick syrup called mild molasses. Repeat the process and the remaining syrup is called second molasses. Blackstrap molasses is what remains after this boiling has be done three times; it is the most nutritionally-dense variety of molasses, since it is the most concentrated.
History
Molasses has a fascinating history in the United States. It was originally exported from the West Indies to the US for production of rum, such a lucrative trade that the British levied steep taxes with the largely-ignored Molasses Act of 1733, later softened in 1764 in hopes that more would comply.
It was the sweetening agent of choice for Americans for most of the 19th century because refined sugar was too expensive. As prices on white sugar fell after WWI, so did molasses' popularity, but it remained a common ingredient in distilled alcohol. On January 15, 1919, a molasses storage tank at Boston's Purity Distilling Company burst, sending a fatal wall of molasses through the streets; 21 people died, and 150 were injured in the disaster. As prohibition took effect in 1920, molasses became synonymous with bootlegging.
Uses
Today, molasses rears its head around Christmas as an ingredient in gingerbread, then retreats into the shadows for the remainder of the year. Still, it's easy to work molasses into your diet. I stir a tablespoon into my morning oatmeal and sprinkle a pinch each of ginger, nutmeg and cinnamon for a spicy morning indulgence. Enjoy it in cakes, cookies, donuts, and sauces.
When buying molasses, look for unsulphured varieties. Sulphur dioxide is added as a preservative when processing young sugar cane; molasses made from mature sugar cane does not require this treatment. Sulphur muddies the flavor and can be irritating to some people.
Related reading from other blogs:
Vivacious Veggie: Molasses Cookies
Lunchbox Bunch: Balckstrap Molasses: Black Goo That's Good-for-You!
Water May Walk: Anemic? Try Blackstrap Molasses
Comments:
Naomi
January 19, 2010
A spoonful of molasses is also a really good sweetener for black coffee, if you don't like your coffee too sweet. Its dark, bitter sweetness marries so well with the black coffee... a bit like dark chocolate. YUM. Molasses goes with coffee the way honey goes with tea, in my opinion.
Carrie
Speaking of molasses, I just made gingersnaps this weekend. I'll call them my superfood cookies now. :)
laura
It's good to know adding molasses to some of my son's food can be nutritious as well as delicious, as he has a dairy allergy and I am always looking for alternative nutrient sources for his diet.
Mollie
What a great post. I love the history you touch on here and I'm going to try molasses in my oatmeal. Thanks!
my year without
I am SO happy to read about this wonderful natural sweetener! Can't wait to let my readers know about it, too. I knew it was healthy (my naturopath doctor recommended a tablespoon a day for the iron), but I didn't know all these great details!
Thanks!!
Kathryn McGowan
Blackstrap molasses is also a vital ingredient in Boston Baked Beans. It gives a wonderful complexity but doesn't make them teeth achingly sweet. Molasses is and acid so it helps the beans maintain their "structural integrity," preventing them from turning to mush during the long bake. But beware, don't add molasses until the beans are fully cooked or they won't become any more tender.
Sheri Wetherell
I never knew molasses was so high in iron! This is great news!!!! Being pregnant and borderline anemic it's great to know there's a healthier option to loading up on red meat to get all that needed iron (and a nice sweet treat too!).
I'm getting some tonight and will start drizzling it on my morning yogurt! Thanks for the info!!
Euclydes A. Santos
Just a reminder: molasses are used in the destilation of rum, this being its main use in the world today.
Melissa Peterman
Helen, you're bringing molasses back! A very sexy ingredient indeed!
Linda- Kitchen ...
Molasses is high in antioxidants too.
A blog post rates 14 differnt sweeteners.
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667 | Ribs and Rosé: The Ultimate BBQ Match
By: Jameson Fink
Published: January 20, 2010
A drab, dreary January in Seattle (is there any other kind?) could not defeat my desire to indulge in my favorite summer duo: ribs and rosé. I am done with the notion that Zinfandel is the ultimate wine with BBQ. Why do you want a high alcohol, oaky red with your highly seasoned, vinegary, sweet, and spicy meat? All a Zinfandel does is inflame and obscure. A lovely dry rosé is refreshing and compliments flavors such as garlic, cumin, chili powder, and that sweet/tart combo that great sauces have.
I used Alton Brown's recipe, which is a godsend for making ribs indoors. The sauce (or, rather, glaze) is not some sticky, sweet tomato-based sauce but rather a reduction of white wine, garlic, vinegar, honey, and Worcestershire. It took a lot longer than 2 1/2 hours to cook; more like 4 1/2 hours! And I regret not broiling the cooked ribs longer to caramelize the fat on top more, but, after being over two hours late, the natives were restless. And tipsy.
Once again I am amazed at the versatility of rosé from everything from vegetables to seafood to chicken and, yes, even ribs. Summer on a plate and in the glass!
The rosé of choice was the always reliable 2009 Mulderbosch Rosé, from South Africa. It's a 100% Cabernet rosé and is absolutely delicious. (I also love the textured label; you must hold a bottle in your hands!)
(Also please note that I am drinking out of a Ball jar. Unless I am drinking bubbles or a fancy-pants wine, I really prefer to drink out of something resembling a rocks glass.)
Jameson Fink is a wine buyer at a bustling grocery store in Seattle's Capitol Hill neighborhood. He moved to Seattle from Chicago, where he dabbled in the restaurant and wine industries, five years ago to pursue a full-time career in wine. He'd rather be drinking Champagne and eating popcorn right now.
Comments:
LoveFeast Table
January 20, 2010
I dig the canning jar turned wine glass! Maybe a bit heavy for a rose, but a nice, thick bordeaux....it would meet it's match! Ribs look delicious! | foodista | 2024-05-23T00:42:18.321809 | 2010-01-20T00:00:00 | {
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668 | A Big Thank You to All Our Foodista Contributors
By: Melissa Peterman
Published: January 21, 2010
We want to give a big thank you to everyone involved in Foodista this past year! We've highlighted some of our loyal users who have joined us in our online kitchen and found Foodista helpful to them. A link to our testimonial page can be found here. We continue to work hard at creating tools to help all you passionate food bloggers! Here's to all of us building the best online cooking encyclopedia!
I learned about Foodista shortly after entering this rapidly evolving food blog world and it's been a great discovery! Not only do I find the information helpful for my posts, I appreciate how easy it is to add my own input and occasional insights. And I really like how easy it is to link the relevant Foodista page to my blog, so that readers can easily jump to recipes and more, from Abiu to Zesting!
Thanks,
Jeremy Warner
http://basiceating.blogspot.com/
Earlier this year I had the chance to attend the International Food Bloggers Conference here in Seattle, sponsored by Foodista and Sur La Table. It was a watershed moment for me. I felt part of a community, both literal and figurative, and left energized and focused. Since then, I’ve sought out folks in the community for guidance both in food and writing, some in person and others only online. Most all are listed in the blogroll to the right, but I want to highlight a few: The folks at Foodista (Melissa, Sheri, Barnaby), who are building community through technology, something I’m fiercely passionate about.
Jenny Richards
http://www.purplehousedirt.com/
Today's food lover/home chef/consumer, who happens to do just about everything on the Net, has got to find Foodista completely refreshing. Because there's something beautiful that happens when you stop by Foodista - it's inclusive. It's a great place for people (like me) who love "all things food"; people that might plan to stop by just for a minute - and then feel so at home that you just have to go find that old family recipe and leave it with your "food loving friends" at Foodista - the ones that work there and stop by on the Net. You folks don't try to package it up to be too perfect, like something that the consumer feels like they can't "touch".
Carlo Powe-Crawford
http://blog.carloatyourservice.com/
Soon after I started my blog, I heard about Foodista and signed up right away. It’s been great to have the support of the people at Foodista as I have been developing Splendid Market. Beyond the words of encouragement, It has been exciting to watch the placement of my blog improve in the major search engines as I posted my recipes on Foodista. By using the Foodista widgets in my posts, I’m able to provide my readers with printable versions of my recipes! Whether you have a blog or not, Foodista is a great resource for anyone who loves good food – it is loaded with great recipes and information.
Emily Heston
http://www.splendidmarket.com
Above photo by Mykl Roventine
Comments:
MyLastBite
January 21, 2010
I need to contribute more to Foodista... which means I need to COOK more (instead of eating OUT)!!
Brad
Thanks for all of your great articles and support Melissa. I appreciate all of the hard work from the Foodista.com staff for creating such an easy and versatile website. I hope your 2010 is a good year with a lot of opportunities and prosperity.
Melissa Peterman
Thank you Jo and Brad for being such fantastic supporters of Foodista- your loyalty means so much to all of us! | foodista | 2024-05-23T00:42:18.321809 | 2010-01-21T00:00:00 | {
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669 | The Treasures Beyond Victoria, British Columbia
By: Sheri Wetherell
Published: January 23, 2010
Editor's Note: We're thrilled to introduce features writer Deborah Stone to the Foodista Blog readers. Deborah specializes in arts/culture and travel/leisure pieces, for three weekly newspapers in suburban Seattle. For the past ten years, she has written travel articles on destinations within the Pacific Northwest, throughout the U.S. and all across the world. Her pieces have focused on women's travel experiences, family vacations, couples' getaways, soft adventure travel and educational/cultural trips.
“Pteradorphria is long, lean, tenacious and suffers a bad hair day,” says Diane Bernard. “It’s like me.” Bernard, who is commonly referred to as the Seaweed Lady, is in the process of describing one of the 250 varieties of seaweed that exist on the West Coast of Canada. I am standing on Whiffen Spit in Sooke, British Columbia, listening to Bernard extol the attributes of what she readily labels the elixir of the sea. To hear her wax poetic about what most folks view as slimy, green gunk is initially amusing and highly entertaining. I briefly entertain the notion that this woman is an eccentric kook with a bizarre obsession. Bernard, sensing a challenge, is not put off by my humorous eyebrow-raising reactions and apparent doubts. Like the Pteradorphria she so vividly describes, she moves forward, undaunted and determined to change perceptions, dispel stereotypes and transform disbelievers into strong advocates of this often misunderstood plant from the sea. It doesn’t take long before my amusement and skepticism turn into amazement and respect, as Bernard awes me with her extensive knowledge and opens my eyes to the wonders of seaweed.
A self-taught expert on all things seaweed, Bernard makes her living as a “wild crafter.” She is an official licensed harvester, who hand gathers seaweed in her wild ocean garden in Sooke and uses it to create natural beauty remedies. “The seaweed is the treasure and I’m the treasure hunter,” comments Bernard. Seven years ago, she started Outer Coast Seaweeds with the intention of changing the prevailing image of seaweed. She began operating her own seaweed tours by offering a sensory immersion experience of the “garden,” and educating enthusiasts around the world. Her tours take interested and curious participants through tidal pools, where they learn to distinguish some of the different multi-colored and textured species of seaweed, while discovering its useful qualities, from the edible properties of crisp sea lettuce (surprisingly tasty!) to the proper way to wear a nourishing Alaria skin wrap. According to Bernard, of the 250 varieties on the West Coast of Canada, only one, Desmerestis, is inedible. Her favorite of the plants is Iridaea Cordata, known locally as the rainbow seaweed. She describes it as an elegant gem, gleaming with iridescent colors, and loaded with vitamins A, E and C. “Seaweed is one of the healthiest plants on the planet,” explains Bernard. “Though they’re referred to as weeds, they’re actually sea vegetables that are rich in vitamins, minerals and other compounds that benefit our physical health inside and out.
Throughout history and in cultures around the world, seaweeds have been used as food, medicine and in cosmetic and body treatments.” Bernard’s love affair with seaweed can be traced back to her family’s roots, which hail from the Gaspe Peninsula, where seaweed was swept up on the coast to be gathered and stuffed in mattresses, added to soups and stews and used to wrap the local catch in. She adds, “I’ve been exposed to seaweeds all my life. My parents used them as an edible food source, as well as for healing. Early on, I became aware of their high vitamin and mineral content and the calming and soothing effects they have on the skin.” After founding Outer Coast Seaweeds, Bernard continued her research and experimentation with the plants, eventually developing a line of skincare products which are now produced and sold under the name of Seaflora Wild Organic Seaweed Skincare. The products, which use the entire seaweed plant, rather than an extract, include body wraps, face masks and serums, and serve to detoxify, heal, hydrate and rejuvenate, while promoting healthy skin cell regeneration.
A number of spa professionals from local establishments are now using Bernard’s knowledge and products in their treatments. For example, at The Aerie Resort, a luxurious mountain retreat about a half hour from downtown Victoria, you can have the Journey to the Horizon, a pampering head-to-toe experience that involves an exfoliation, heated wrap, mini facial and massage, all using Seaflora organic products. You’ll quickly become putty in the capable hands of one of the Aerie Wellness Centre’s therapists and when she’s done performing her magic, you’ll leave feeling utterly relaxed, with silky soft and glowing skin. Just don’t give yourself a fright by looking in the mirror during the middle of the process. I mistakenly did and saw what I can only describe as a creature from the deep or a lab experiment gone terribly awry!
After this indulgent treatment, you’ll probably just want to continue practicing the art of R&R by returning to your opulent accommodations for a nap or to simply gaze at the panoramic vista from your spacious balcony. The Aerie’s intimate guestrooms and suites feature old world style furnishings, fireplaces, Jacuzzis, original art and jaw-dropping views of the Saanich Inlet, Olympic Mountains and Gulf Islands. For the most discerning guests, there’s Villa Cielo, with its ultra-luxurious suites and personalized butler service. And at 300 feet above the rest of the resort, you’ll be able to step out onto your private terrace and look down upon eagles and most of the rest of the world. When hunger calls, you can leisurely head down the hill to the property’s award-winning dining room for a sumptuous meal. Executive chef Castro Boateng embraces the philosophy of slow food and makes use of seasonal, regional and organic fare to create his feted rotating tasting menu. Inventive dishes like a grains and sprout salad with Miso dressing or pan seared sablefish with chickpea sauce, seaweed, cucumber and citrus salad show off Boateng’s talents and transform a fine meal experience into a culinary adventure.
Rivaling The Aerie in terms of comfort, ambiance and culinary expertise is Sooke Harbour House. Closer to Bernard’s stomping grounds and just an hour from Victoria, this well known hotel also offers a variety of spa treatments with Seaflora products. Owners Sinclair and Frederique Philip were among the first proponents of Bernard’s work, both in the skincare arena, as well as in the culinary milieu. Chefs at the property have been incorporating the use of seaweed in their cooking for a number of years. Guests at the Sooke come not only for the inn’s scenic seaside locale, but for its charming decor and award-winning restaurant. They tour the organic edible gardens, peruse the eclectic art gallery on site, soak in their private whirlpools by the fireplace or under the stars and stroll along the beach, as they keep an eye out for frolicking otters, sunbathing seals and soaring eagles.
And when dinnertime comes, they embark on a unique gastronomical journey in the candlelit dining room. The restaurant, which is known for its creativity, innovation and quality, shares a focus with The Aerie on local, regional and organic cuisine. The menu changes daily and features seasonal specialties that might include starters of sautéed spot shrimp, grilled quail or Salt Spring Island mussels, with the house salad, a colorful display of wild and cultivated organic greens from the inn’s gardens. Entrees could be grilled spiced pork tenderloin with a meat stock reduction and sour cherry or pan roasted Chinook salmon with horseradish, calendula petal and mint emulsions. You’ll definitely have difficulty deciding on dessert. Maybe you’ll want the decadent chocolate soufflé with red wine poached pears or the Rhubarb Variations, mini bite-sized portions of melt-in-your-mouth rhubarb mousse with raspberry puree, rhubarb jelly, rhubarb mint sorbet, caramelized rhubarb strudel and rhubarb compote. But then your eye goes to a trio of homemade sorbets, inspired from the garden’s bounty and now you’re in a real quandary.
If you think those choices are tough, try selecting your wine (although there is a sommelier who will gladly provide assistance). The Sooke is touted as having one of the best wine cellars in the world with 15,000 bottles and over 2,700 selections, nearly 700 from British Columbia alone. It has been the recipient of the prestigious Wine Spectator Grand Award for seven consecutive years since 2000. Co-owner Sinclair Philip is also the Sooke’s Wine Director and his astounding collection is the culmination of careful purchasing from many of the finest wine producing regions around the globe. Although he searches the world over for new additions to his wine library, he is quick to praise local and regional wines. “Our Cowichan Valley produces some very good wines,” says Philip. “They’re becoming increasingly well known outside of the region.”
The Cowichan Valley, 45 minutes north of Victoria, is considered by many to be Canada’s Napa Valley. Growing conditions for grapes are primo, as the area receives an abundance of sunshine and the warmest temps in all of Canada. The name “Cowichan” actually means “land warmed by the sun” in the First Nations Coast Salish language. As you travel through the valley, you’ll pass by lush farmland, picturesque vineyards and verdant forests. It’s an idyllic setting with a bountiful oasis of visual and culinary delights. In addition to award-winning wines, there are orchard ciders, locally produced cheeses, meats, fruits and veggies, all fresh from the farm and bursting with flavor. Those in the know view the Cowichan as Vancouver Island’s gastronomic destination, where visitors can have a truly satisfying wine, culinary and agri-tourism experience. They can eat and drink their way through the meandering back roads of the area, stopping to tour wineries, visit charming fishing villages and dine in cozy bistros with menus that pay homage to the local seasonal fare grown right in their own backyards.
Canada’s premiere artisan cidery, Merridale, is located in the valley and definitely warrants a visit. It produces authentic, hand-crafted ciders made from home-grown apples. After you take a self-guided tour of the place, make a beeline to the cidery’s La Pommeraie Bistro to sample flights of ciders with names like Scrumpy, Merri Berri, Cidre Normandie and Somerset. The place also serves up some delicious grub with dishes like cream of apple and parsnip soup, chicken pot pie and three cheese strudel with apple and mango chutney. Cherry Point Vineyards and Venturi-Schulze Winery and Vinegary are two other destinations in the valley that also deserve mention. Cherry Point is the only winery owned by Vancouver Island’s Colichan Tribes and it is home of the famed Cowichan Blackberry Port. At Venturi-Schulze (visitors by appointment only), you’ll definitely hit the jackpot if you get a tour with owner Giordano Venturi. The Italian born and bred gentleman is a wonderful storyteller who will regale you with tales of his youth, the art of winemaking and the ancient method of producing the best Balsamic vinegar I have ever tasted.
Another popular point of interest in the valley is Cowichan Bay Seaside Village, a quaint cluster of shops, restaurants, historic buildings and houses on stilts that hugs the waterfront. Here you can meander along the boardwalk, stopping in to grab a hearty loaf of cracked grain organic bread at True Grain Bread and Mill and some locally made artisan cheese next door at Hillary’s Cheese and Deli to take over to the docks for an impromptu lunch. If you want to dine more formally, check out historic Masthead Restaurant and feast on such delicacies as pan seared Queen Charlotte Island halibut with locally picked stinging nettle sauce or Cowichan Bay Farm duck. Indulge yourself in a myriad of experiences, as you explore the treasures that lie beyond Victoria.
If you go:
Outer Coast Seaweeds: www.outercoastseaweeds.com
The Aerie Resort: www.aerie.bc.ca
Sooke Harbour House: www.sookeharbourhouse.com
Cowichan Valley tourist information: www.visit.cowichan.net
Photo of Sooke Harbour by: Rachel Black
Comments:
Leif Miltenberger
January 24, 2010
Hello,
Great article!
One note for you... Cherry Point Vineyards has new owners. You can read about them here:
http://www2.canada.com/cowichanvalleycitizen/news/story.html?id=e246dd38-a04a-48db-bea0-c530df907cae
Also, they've changed the name to Cherry Point Estate Wines.
Cheers! | foodista | 2024-05-23T00:42:18.321809 | 2010-01-23T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/01/23/the-treasures-beyond-victoria-british-columbia",
"authors": [
"Leif Miltenberger",
"Sheri Wetherell"
]
} |
670 | Hunger Challenge: Day 1
By: Helen Pitlick
Published: January 25, 2010
The United Way Hunger Challenge kicks off today in King County, and I'm excited to participate. As a budget-conscious student, I usually start the morning with a bowl of organic oatmeal ($0.19) from the bulk bin at the grocery store; it's cheap and filling, and I actually love the taste. Sometimes I mix in a tablespoon of peanut butter ($0.04), but today I went with blackstrap molasses ($0.18) for calcium and iron. Because no morning is complete without caffeine, I drank a cup of Tetley's black tea ($0.06) with a teaspoon of organic sugar ($0.04). My midmorning snack: a handful of bulk bin almonds ($0.34).
I was originally going to eat a peanut butter and jelly sandwich ($0.83) or a bowl of vegan ramen ($0.89) for lunch, two foods I regularly consume anyhow, but I figured I had better up the ante since the contents of my stomach are being highlighted in a food blog.
Having some nori ($.34/sheet) and big bag of short-grain brown rice ($0.19/serving) in my cupboard, I thought about rolling kappa maki, but the price of cucumber ($1.19 for one) stopped me in my tracks. Instead, I made onigiri. While the recipe recommends pickled plum as a filling, it mentions that some people like peanut butter. Peanut butter and seaweed sounded like an odd combination, but I gave it a shot because peanut butter is cheap and, frankly, I'd eat just about anything with peanut butter. I added a packet of miso soup ($1.60) and 1/2 cup of shelled edamame ($0.75). My midafternoon snack: a conventionally-raised apple ($0.50).
My onigiri was certainly not pretty or authentic, but the peanut butter paired surprisingly well with the other ingredients. The meal's combination of protein, fat, carbohydrates and liquid was quite satisfying.
For dinner tonight, I am planning to make black bean soup, served with kale. The soup is simple: 3 cans black beans (on sale for $0.79/can), 1 cup salsa ($1.50), 1 chopped onion ($0.75) and bouillon-based broth ($0.50). Beans are a great source of protein and fiber, and the leftovers will feed me for days. Organic kale ($1.25 for half a bunch) sautéed in olive oil ($1.78) is a splurge, but it's so delicious and healthy.
All in all, I cut it very close to the limit at $6.96. If I could do the day over, I would pass on the soup at lunch and instead drink a glass of fortified soy milk for calcium and vitamin B12. Nutrition is certainly a concern; I need to factor a cheap multivitamin into my daily food budget, if possible, and there are definitely ways I could reduce spending to compensate. As little as tea and sugar cost, they are an extra $0.10 of luxury. Plus, while I believe strongly in organic food, I doubt I would splurge if permanently constrained to $7 a day.
So far, it's been an eye-opening experience.
A few posts from other participants:
Eric Rivera Cooks: Hunger Action Week (Day 1, Morning)
Savory Sweet Life: {Copycat-Clone} Starbucks Chicken Curry with Couscous Salad
1 Family. Friendly. Food: United Way's Hunger Challenge 2010: Freedom to choose
Comments:
Kare
January 25, 2010
Great write-up!
I'm doing it too... and my tummy is growling right now, bigtime.
Olga
Thanks for posting. It is a lot easier to manage on limited budget ($7 a day per person or $22 for a family of 4) if you shop for a whole week at once and plan your menus. Obviously over time you will build your pantry and you will not have to buy spices and other basic ingredients every day or even every week. Buying in bulk is key. We are posting our Challenge week experience at http://web.me.com/olgap1/Back_to_Basics_Cooking/Blog/Blog.html.
chelley
Oh! I loved this post! I actually have a personal project which is similar and I named it - "Live frugal to enjoy more later". I should really write about that and share with the rest because as a foodie too, I spend most of my bucks on yummies! I love oatmeal and I have bene having it for Breakfast everyday now! I cook it with milk and water, sprinkle of salt, top it with walnuts and muscovado sugar. Divine and comforting. | foodista | 2024-05-23T00:42:18.321809 | 2010-01-25T00:00:00 | {
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"Helen Pitlick",
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671 | Hunger Challenge Week
By: Melissa Peterman
Published: January 25, 2010
Starting today, Foodista is participating in the United Way Hunger Challenge week. For the next five days we are getting creative with only $7.00 to cover breakfast, lunch and dinner per day. Seven dollars a day is what you can expect if you are on food stamps in Washington state. You can count on a couple more dollars per day, depending on the number of people per household.
Knowing when and where we will get our next meal is a luxury so many of us take for granted. Do you think you can do it? In fact, one appetizer or drink alone can cost $7.00 (before tax) in most Seattle restaurants; now how about turning that $7.00 into three full meals?
United Way of King County Hunger Challenge
Take the Hunger Challenge by only spending $7 a day to eat breakfast, lunch and dinner.
Share your thoughts, stories, photos, recipes and more on United Way of King County's blog. Encourage everyone you know to get involved.
Want to participate in another way? Volunteer. Serve a meal, stock a food pantry—find hundreds of ways to get involved by searching the United Way of King County's volunteer matching tool.
Stay tuned this week for creative recipes from Foodista. What have you done to get creative on a food budget?
Above Photo by Mr. Kris
Comments:
uberVU - social...
January 26, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by barnaby: Hunger Challenge Week: Starting today, Foodista is participating in the United Way Hunger Challenge week. For the ... http://bit.ly/8WmEs4... | foodista | 2024-05-23T00:42:18.321809 | 2010-01-25T00:00:00 | {
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"Melissa Peterman",
"uberVU - social..."
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672 | Hunger Challenge Week Day 2
By: Melissa Peterman
Published: January 27, 2010
For yesterday's $7.00 hunger challenge, it was all about purchasing a couple items and re-purposing those items for multiple dishes. I was talking with someone about the beauty of using leftover spelt and polenta for breakfast, say as a warm cereal or even added on the side of some fried eggs. So the day before, I made a pan of polenta to use for two or three meals this week.
One pound of bulk cornmeal was $1.75. There are 16 ounces in one pound, approximately two cups, therefore, one cup would come to approximately .90 cents. To make the pan of polenta, (with four servings) I used one cup of polenta and four cups of water and four tablespoons of butter (I'm allotting .25 for the butter). I spread the mixture into a shallow pan, covered it and refrigerated it for the next day. The next morning I made an over-easy egg with a reheated slice of polenta. One dozen organic eggs cost approximately $2.50. One egg would come to about .20 cents. I also bought a 12 ounce drip coffee: $1.75
Total cost for breakfast $ 2.18
$1.75 coffee, .20 cents 1 egg, .23 cents for 1 square of the .90 cent pan of polenta and butter (This did not include my salt and pepper.)
Next, I packed my lunch with another square of the polenta, .23 cents and 1 cup of a $3.00 26 -ounce jar tomato sauce, (I used approximately $1.00 of sauce). I heated the polenta with the tomato sauce in the microwave for lunch.
Total cost for lunch: $1.23
(.23 cents polenta and $1.00 tomato sauce)
With my remaining $3.41, I purchased a $2.00 package of sliced white mushrooms and one yellow onion for .33 cents, to make a frittata with some of my remaining eggs at home for dinner. I sauteed the sliced mushrooms and the chopped onion with two tablespoons of butter, (.15 cents). Next I scrambled three organic eggs, (.60 cents) in a bowl with salt and pepper and poured the eggs over the mushrooms and onions. I baked this pan in the oven for 10 minutes. While that was cooking, I made myself a cup of tea, (.25 cents) to have with dinner.
Total dinner cost: $3.33, not including salt and pepper.
($2.00 sliced mushrooms, .33 cents onion, .15 cents butter, .60 cents eggs, and .25 cents tea)
Total cost of breakfast, lunch and dinner:
As challenging as it seems, $7.00 for three meals can be done. It's all about getting creative with the resources that are available. The luxury of picking up a roasted chicken at the grocery store on your way home from work just isn't an option when you have to make your dollar stretch. When it comes to nutrition, it is eye-opening to know that the price of good food, meaning fresh and organic fruits and vegetables and quality fish and meat are often out of reach for families looking to simply provide "enough." When a liter of soda or a fast food cheese burger costs the same price or less than an organic apple or a can of tuna, it's not too hard to see why so many people choose the convenience of instant, hot food over taking the time and effort to plan and cook a meal for the same price.
Above photo: by Kykyru2
Comments:
Candy
Good job! I'm interested in following this!
Olga
Hi Candy, check out our blog at www.backtobasicscooking.net. We are doing the hunger challenge too. Takes some planning, but no one is hungry so far, including my teenage boy....
Melissa Peterman
Nice work Olga!
I like your potato idea, very inexpensive and filling. That sounds like quite a challenge with a teenager! Best of luck with the rest of your week, I'm looking forward to following along with you! | foodista | 2024-05-23T00:42:18.321809 | 2010-01-27T00:00:00 | {
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"Candy",
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673 | Check out Foodista's New Widgets
By: Melissa Peterman
Published: January 27, 2010
Pomegranate
If you haven’t been to Foodista for awhile, well, you are in for a treat. We have some pretty awesome new widgets that our engineers and designers have been tinkering with and they were thinking of your blog when they designed them! I’m not kidding, just like before, each page on Foodista has its own widget, but now you can customize them specifically for your blog. With our new widgets, you get to choose the color, the picture, and the size of the widget before embedding it into your blog post.
Besides increasing traffic to your blog, there are other reasons people choose to post widgets.
•How many times have you forgotten to take a picture of your dish before you ate it? If you need a picture in a pinch, you can embed a Foodista widget from a similar recipe or a food page to add a little color to your post.
•Not a fan of your own photography? We can’t all be great food stylists and let’s face it, sometimes another person's photo of lasagna really does look better than the one taken from last night.
•Want to share your incredible recipe with the world? Okay, we might not be able to reach everyone overnight, but adding your recipe to Foodista can help expose you, your recipe and your blog to a lot of different users. I can't tell you how many cool recipes and blogs I have found that I didn't even know existed because I was skimming the Related Blog Posts listed under each recipe or food page.
•Embed your profile widget! Create a quick link for people to quickly find you and your recipes on Foodista.
New Widget Instructions
Let's say you want to post the Pomegranate widget into your blog post. Simply click on the widget tab and follow the instructions to customize your widget.
1. Choose a color: Red Green Orange Grey White
2. Choose an image:
3. Decide on a size and copy the code and paste into your website or blog's HTML editor. That's it!
Size:
Code:
Pomegranate
<a href="http://www.foodista.com/food/TL5WTDYT/pomegranate" style="display: block; padding: 10px 0 0 0; width: 260px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; text-decoration: none;"><span style="display: block; padding: 0 10px; background-color: #C44F50; overflow: hidden; text-indent: 0;"><img src="http://dyn.foodista.com/content/images/82c97d6a3f0b84de4912f3d69ebbce367cae0f7c_240x180c.jpg" alt="" style="width: 240px; height: 180px; border: none; padding: 0 0 5px 0; margin: 0;" /><span style="text-align: left; float: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; background-color: #C36C6D; width: 155px; padding: 5px; -moz-border-radius: 5px; -webkit-border-radius: 5px;">Pomegranate</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" /></span><span style="display: block; padding: 0 0 10px 0; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px 0px; clear: both;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_7MSRB6K6" style="display: none;" /></a>
Pomegranate
<a href="http://www.foodista.com/food/TL5WTDYT/pomegranate" style="display: block; width: 200px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #C36C6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;"> <img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Pomegranate <img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_7MSRB6K6" style="display: none;" /> </a>
Want to know more? Send me an email at melissa@foodista.com.
See the new widgets in action on these blog posts:
See Michelle's Matcha Green Tea widget from Taste As You Go
Check out the simplistic Cupcake widget choice from Sasha's A Kitchen In Brooklyn
A great option for Wordless Wednesday-Amy uses two widgets on her blog, The Confessions of a Stay at Home Mom
Above photo byJoe
Comments:
uberVU - social...
January 29, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Check out Foodista's New Widgets http://www.foodista.com/blog/2010/01/27/new-foodista-widgets/..
Brad
Cool I like th new widgets, will definately keep attaching them to my recipes. Thanks
Melissa Peterman
Thanks Brad!
It's so fun going to a page and seeing your recipe linked. Thanks so much!
Bellingham Web ...
I like this widget idea, and your photography is yummy.
Melissa Peterman
Thanks Bellingham Web Design Studio! You guys are doing a great job up north! :) | foodista | 2024-05-23T00:42:18.321809 | 2010-01-27T00:00:00 | {
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"Brad",
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674 | foodista | 2024-05-23T00:42:18.321809 | null | {
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675 | foodista | 2024-05-23T00:42:18.321809 | null | {
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676 | Ramen Gets Old Fast - Resources for Cheap Recipes
By: Kate Opatz
Published: January 28, 2010
How much can you handle?
We at Foodista have spent the week considering what it would be like to subsist on $7 a day. A week of $7 eating is difficult, but sadly many have to do it every day of their lives. To have to think of a new meal to cook every evening is difficult anyway - to think of one within a rigid budget is even more challenging. Fortunately, others have already done it. Here are a few places to find great recipes for cheap, cheap meals.
Five Dollar Dinners has an extensive repertoire of five dollar meals, as well as excellent instructions and great photos.
Dinner on the Cheap has fantastic, affordable week long shopping lists and corresponding recipes.
Smith's Simple and Frugal Life has a section devoted to five dollar meals. Most are hearty and relatively healthy.
Cheap Cooking is packed with not just great recipes like curried chicken salad, but tips and tools to help you spend far less.
Good Housekeeping offers flexible menus, ways to use leftovers, and recipes you'd want to use even if they weren't extremely affordable.
And, of course, keep an eye out for daily tips and recipes here on the Foodista blog.
Comments:
Furniture Desig...
The post is written in very a good manner and it entails many useful information for me. I am happy to find your distinguished way of writing the post. Now you make it easy for me to understand and implement the concept. | foodista | 2024-05-23T00:42:18.321809 | 2010-01-28T00:00:00 | {
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"Furniture Desig...",
"Kate Opatz"
]
} |
677 | A Look Inside a Portland Food Cart
By: Melissa Peterman
Published: January 29, 2010
I interviewed Brian and Lisa Wood, the proud owners of a new food cart in Portland called Big Ass Sandwiches. I was curious to know how two people suddenly decide to stop what they are doing and make the leap into the Portland food cart scene.
Okay, so who’s crazy idea was this?
Well, kind of both of us. We really wanted to open a pub, but even with stellar credit, no bank was loaning anything and it put it so far out of reach. So we started thinking about what a step towards that could be. I (Lisa) thought it would be awesome to open a food cart, seeing as the culture has started evolving into something so great. Brian was hesitant at first, but warmed up and eventually came to love the idea.
Previously, to Big Ass Sandwiches, what were you both doing?
I (Lisa) spent about 10 years in the music and radio industries. While I loved it, 2 layoffs in 2 years was enough to make me re-think things. Brian, having tired of working for not-so-great restaurant owners moved into a maintenance job at Nordstrom to take a break. After the 2nd layoff we decided it was time to work for ourselves.
What is a Big Ass Sandwich?
The $5 sandwich is a quarter pound of homemade roast beef, turkey, ham or vegetarian Field Roast slices and a half pound of home made fries. We then give you the option to add homemade béchamel cheese sauce, grilled mushrooms, onions, peppers, horse radish, jalapenos, coleslaw, Secret Aardvark hot sauce or bacon. It’s really up to you to make it what you love.
Brian, I know you have an extensive cooking background in a variety of restaurants, and even ran your own ship; what was it like to build your own cart with your wife Lisa from scratch?
It was incredible. We got to build the entire concept together, which was a lot of fun and once we nailed down the concept of what we wanted, the building of the trailer was very linear. We knew what we needed to execute what we had planned, so it gave us the ability to fine tune our game before we even started playing.
Was there a moment when you were building your cart when you stood back and thought, “What have we done?”
Yea, that happened a lot. Not even so much over the fact that it was a food cart, but over the fact that we were putting everything we had into a business which was up in the air if it would succeed or not. There just comes a point where you plan and plan and plan and you have to finally jump in and hope for the best. We wanted it badly enough that we just had to have faith that people would dig it.
As a couple, how has it impacted your life? Why do you think you two are the type of people who are meant for this?
We think that we’re the type of people who’re meant for this because we are smart, strong willed, hard workers who not only want to succeed personally, but who want to see good things happen to the community and people around us. With a combo of Brian’s 10+ years as a Chef and my (Lisa) 10+ years in media/marketing, we thought we had a perfect balance to get it done.
Okay- who came up with the name?
Also a joint effort. We wanted very much to have something unique, something that wasn’t being done already. In the many brainstorms and discussions, once we settled on the sandwich, we agreed it had to be huge. Somewhere in there “it needs to be a big-ass sandwich” was uttered and that pretty much sealed it.
Hours and location? Where can we find you on a given day?
We are on the corner of SW 3rd and Ash Street, downtown by Kells, The Ash Street Saloon and Voodoo Doughnuts. Right now it’s just the 2 of us and we’re open 10am-3pm Monday through Thursday, 11am-3pm Fridays and Thursday, Friday, Saturday late night from about 11pm – Late (1amish on Thurs, 3amish on Fri/Sat).
I see you on Facebook and Twitter, how has social media helped you out?
Hugely. Honestly, we were both a bit skeptical about social media in general, but for a business, we’re now singing it’s praises. There’s no way we would have been able to reach the amount of people we have, without it. It’s also been a great way to share the ride of getting a business open and the ups and downs of it all. People seemed to really enjoy that.
Lisa, from your history at KEXP you already have a huge fan base- do you think that has made an impact on your business from the get go?
There’s no denying that over the last decade I’ve met a ton of people in a wide array of pockets of the community and I think that has been beneficial for us. We try so hard to be good people, good to our community and we think the connections we’ve made over the years with the same kind of people have really come through for us in getting the word out. We also have some AMAZING friends who have helped us greatly. Rachel Moss did our website pro-bono, Killorn (killorn.com) has done all of our design, logos, etc., Jeff Chiquette printed up our menus, Falco is a man of so many trades, he’s been invaluable from hauling to welding to building, Rick Emerson, Cort & Fatboy, Byron Beck, PDX Sucks and Funemployment Radio all gave us media love & Samantha at Media Maison is a PR genius who’s been great to us. OK this sounds like a freakin’ awards speech, but really, we couldn’t have done it without them.
Have you two always been into big ass sandwiches- what food are you both in to?
We definitely both love a great sandwich. There are so many amazing spots in Portland for sandwiches, we feel really lucky to be a part of it now. We are total foodies, if it’s good, we will try it and PDX is bursting with delicious restaurants and food carts. Some of our favorites are 3 Doors Down, Iorio, Nick’s Coney Island, Wild Abandon, Whiffies, Yarp, Potato Champion, Brunch Box, Rick’s Wild Seafood, DC Vegetarian and Locos Locos.
I know you have only been open a short amount of time, (when was your first day?) Do you already have a following?
Our first day was December 21, 2009. We have seen a very humbling amount of people become regulars in that span of time and we couldn’t be happier. Great people & such fun to serve them. It’s pretty amazing to see so many of our sandwiches sent out on Twitter and Facebook. It’s a food town, so many cartivores and we love it.
Who is likely to show up at your window?
Anybody who loves a sandwich. We see the college crowd, the Monday through Friday office crowd, bartenders, moms with kids and of course the late night drunk and hungry crowd who’re just happy to have something in their stomachs.
What are the top three things that got you into starting Big Ass Sandwiches?
Wanting to feed people an awesome sandwich
Working for ourselves
Getting to spend more time together
Portland is a huge foodie town, you’ve got a pretty tough crowd. What does Portland think of Big Ass Sandwiches?
So far, so good. The response has been fantastic, people are coming back, coming because their friends told them to or because they read about us online. We know that we will never please everyone, but we are very happy to see the sandwiches being embraced by so many, so far.
How is Big Ass Sandwiches different from other street carts out there?
We don’t know if we’re much different from the other street carts out there. Part of what’s so amazing about the Portland food cart culture is having such a great array of carts to choose from, all with killer food. Aside from the obvious, which is that we put fries on the sandwich, we’re just a couple of people who have the same goal as the others…feed Portland great food for not a lot of money.
Photos courtesy of Lisa Wood. From the top: One of the Big Ass Sandwiches- "The Pork Hammer," Lisa smiling with a customer outside the cart, Brian and Lisa Wood inside the Big Ass Sandwich cart.
Comments:
Noah
January 29, 2010
Wow...we will have to make another trip up to Portland to get one of these!
Jeff Chicquette
There are no two more amazing people in this world than Brian and Lisa. These sandwiches needed to only be 10% as great as they are to be worth eating.
Jonathan
Very cool post. It's always interesting to learn about the backgrounds and motivation of people who start food carts. I will check them out next time I'm in Portland - I like their name!
Abe
wasn't "Pork Hammer" a Tad album? seriously, these kids can cook, and they're charming as hell. cheers to Brian & Lisa!
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by honeybeesting: RT@foodista New blog post a look inside a portland food cart! http://www.foodista.com/blog/2010/01/29/a-look-inside-a-portland-food-cart/..
Rachel Belle Kr...
Ooooh - I can't wait to check this place out - looks amazing! I am in support of any food on wheels. Good luck to Brian & Lisa.
Melissa Peterman
Thanks Rachel,
I agree, I wish Seattle had more food carts- I'm jealous! Next time I'm down there- it's going to be just food carts for me.
Julie D
BEST. SANDWICHES. EVER. And the folks running the place are stellar!!! SO SO SO SO--sososososo soooo Good.
p.s.Cheese sauce is a must!
Hassan Uoy
Sick and tired of obtaining low numbers of useless visitors to your website? Well i wish to inform you of a brand new underground tactic that produces myself $900 each day on 100% AUTOPILOT. I possibly could be here all day and going into detail but why dont you just check their site out? There is really a great video that explains everything. So if your serious about making effortless cash this is the website for you. <a href="http://autotraffic-avalanche.net" rel="nofollow">Auto Traffic Avalanche</a> | foodista | 2024-05-23T00:42:18.321809 | 2010-01-29T00:00:00 | {
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"Abe",
"Hassan Uoy",
"Jeff Chicquette",
"Jonathan",
"Julie D",
"Melissa Peterman",
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"uberVU - social..."
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678 | Twitter for Food Bloggers
By: Helen Pitlick
Published: February 1, 2010
Why should you join Twitter if you haven't already? For starters, it's a great medium for sharing and discovery. I've discovered countless new food blogs, trends and restaurants (and plenty of worthless/fascinating celebrity gossip too) through my interactions with the Foodista Twitter community.
Using Twitter also helps your writing. As Shakespeare said, 'brevity is the soul of wit.' Can you convey a point in 140 characters or less? Twitter forces you to chose your words wisely. In writing, many of us are much more verbose than we need to be, and many users find that practicing conscious selection makes their blog writing tighter.
I manage Foodista's Twitter account and am a student in the Master of Communication in Digital Media program at the University of Washington, a curriculum that focuses heavily on social media. Neither of these facts makes me in any way an authority on Twitter, but I certainly do use the site a lot, and know what (I think) works and what doesn't.
1) Tweet what you eat. Forget what everyone says about not tweeting the contents of your stomach; if you are a food blogger, your audience DOES want to hear about what you ate for breakfast. And what you're making for lunch. And what you're having for dinner. Please share a link to the recipe though: if it sounds really delicious, we're going to want to try it.
2) Automatically tweet your posts. If your blog is hosted by Wordpress, you can set up your account to automatically tweet new posts. Go to the 'My Account' tab in the upper left hand side of the screen and select 'My Blogs' from the dashboard. Under the 'Publicize' column, check the Twitter box. Wordpress will then verify your account, and you're good to go. Every time you publish a post, the title and a link will be broadcasted into the twittersphere.
If your blog is not hosted by Wordpress, try Twitterfeed, which uses your blog's RSS feed to promote your content on both Twitter and Facebook.
3) Customize your profile. This shows that you take the service, and your time on it, seriously. A complete profile makes other users more inclined to follow you because they get a good idea at first glance of what you have to say. Plus, good design almost always conveys a level of professionalism and legitimacy.
Add an Avatar Who are you? A photo other than the Twitter default reinforces the fact that you are not a spammer. We'd love to see your face, or even your favorite baked good. If you're too shy for a real photo of you, an cartoon avatar, like the one you can create at Face your Manga, does the trick as well.
Link to your blog in your profile Google marks links in Twitter bios as 'nofollow,' meaning they do nothing to increase your SEO. Still, it's critical that you do include your blog so that actual people can discover it. I've come across many blogs I never would have found before simply through this.
Include a short bio When I am look at a user's profile, what they have to say about themselves is a critical factor in deciding whether or not to follow them. If you tell me you're a food lover, I want to hear what you have to say.
Customize your background. Your background is another opportunity for potential followers to gain insight into your personality. It also can be a way to cheat Twitter's strict character limits by adding additional contact and biographical information. Your background can be as simple as a tiled photo or as complex as a custom design. The image should be at least 1280×1024 pixels, though preferably larger (1600×1200 pixels or even 2048×1600 pixels), depending on the image; keep in mind that the center will be covered up by your tweets. If you are not comfortable with your graphic design skills, the web has an abundance of services that provide free Twitter backgrounds, such as Twitrounds, TwitrBackgrounds.com, or ColourLovers.
4) Make it easy for your readers to find you on Twitter. Link to your Twitter profile on your blog. This can be as simple as a plain hyperlink or as prominent as a widget with your most recent tweets; Twitter has a host of widgets and badges available by clicking the 'Goodies' link in the footer of the Twitter homepage, and a quick Google search will allow you to find others that may better suit your blog's design. Wordpress also has a widget built in that will show your past few tweets if you activate it. Regardless of what you use, make sure the link is above the fold.
5) Use strategic hashtags Relevant hashtags (the funny number sign thingies) can guide users to your tweets; anyone using twitter can search for hashtags relating to their interests. Too many hashtags are annoying (ex: "Here's a #mouthwatering #glutenfree #vegan #recipe for #SuperBowlSunday"= AAAAAH!!), but adding a strategic hashtag or two makes your thoughts potentially available to a wider audience than just the users following you.
Some useful services:
TweetDeck: allows you to view your friends, replies, direct messages and any searches you choose, all updated in real-time.
Friend or Follow: who are you following that's not following you back? Friend or Follow allows you to pinpoint these users and unfollow them if desired.
Twitalyzer: find out just how influential you are.
Mr. Tweet: helps you discover relevant people to follow.
Tweetzi: provides a much more comprehensive and reliable search function than Twitter or Tweetdeck.
What do you think works and doesn't work on Twitter? We'd love to hear your tips and pointers. Plus, I welcome any feedback about Foodista's Twitter efforts!
Images by WhatleyDude and Joel Mark Witt
Comments:
Meghan@traveleatlove
February 1, 2010
Twitter has been great for getting more blog exposure and finding out what restaurant events are going on in my area. Its a little bit addictive!
Helen Pitlick
That's the one drawback to Twitter- it's totally addictive!
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Twitter for Food Bloggers http://www.foodista.com/blog/2010/02/01/twitter-for-food-bloggers/..
Melissa Peterman
Fantastic post on the benefits of Twitter! I personally get inspired every time I read about what people ate for breakfast or what they plan to make for dinner!
Carlo
The benefits of connecting with people at Twitter can offer great rewards on many levels. For the business person that doesn't have time to hang out at a social network - sending virtual "flowers", "plants", and "cocktails" - Twitter is simple and easy to use. My tip: use Mozilla Firefox as your browser and add as many Twitter apps as you can.
Brad
Thanks for the tips, I'm new to twitter so its nice to learn how to adapt it to food blogging.
Rocquie
Great post and thank you. I blog but have not yet joined the world of facebook and twitter. This helps me understand why I should.
Gabi
You have a wonderful twitter profile! I just gave a presentation about it at work, but I have a hard time keeping up with my personal twitter account during the work day. Do you preschedule tweets or plan it out like a blogging schedule at all?
Makan1976
Awesome to know about this. Thanks. Appreciate....
appodaagrisee
Please one more post about that.I wonder how you got so good. This is really a fascinating blog, lots of stuff thcat I can get into. One thing I just want to say is that your Blog is so perfect | foodista | 2024-05-23T00:42:18.321809 | 2010-02-01T00:00:00 | {
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679 | Interview with Top Chef's Robin Leventhal
By: Melissa Peterman
Published: February 2, 2010
We ask Top Chef "chef testant" Robin Leventhal of Seattle, about latest food trends, her obsession with poached eggs and how she gets inspired in the kitchen.
When did you start cooking?
As a child my parents went out ALL the time. We occasionally were invited to join them but typically were left to our own devices. My favorite dinners to make for myself (because my brother lived on Fish Sticks & Tartar sauce– yuck!) were Omelets and twice baked potatoes (I grew up in Idaho) I still love omelets but rarely do I eat potatoes now (never baked, and only occasionally roasted & fried)
What can you suggest for someone just starting out who wants to learn how to cook?
Scrambled eggs teach you a lot about pan temperature and inclusion of seasoning & Moisture to understand soufflé-esque qualities of an egg. BUT, hands down my favorite thing to cook is SOUP! It is also an idea dish as it enables you to clean out the fridge & eliminate waste. As a chef it teaches you how to maximize the flavor of your ingredients and is an unlimited canvas for flavor profiles. It offers a new cook the opportunity to learn other cultures versions of both the starter broth or the one pot meal.
We all know chefs don’t eat gourmet every night. What is your ultimate comfort food or quick meal?
Omelet! funny how my childhood still plays a role in my eating habits ; )
BUT of recent I am obsessed with poached eggs….As a young child I was fed too many sunny side up eggs and was grossed out by runny yolks for the longest time. That has changed in the past couple of years, now the gooier the better. Perhaps I can thank Uni for this!
I also am a big fan of doctored up Ramen…with pan fried onions, garlic, sesame oil, chili flakes and an egg white streamed in like egg flower soup. A few slivers of sausage if available, cabbage, julienned carrots, broccoli florets & slivered stems take it one step further! However, I NEVER use the enclosed MSG packet to season the soup.
How do you get inspired in the kitchen?
Often I am driven by what is in the fridge and needs to be eaten. This of course ties into the season, what is fresh and delicious. That in turn informs how I approach my preparation. Say it’s summer and there is corn around, am I going to cook corn chowder, a thick heavy cream based soup or am I going to grill it, cut it off the cob and serve it on Grilled Romaine with an Avocado Vinaigrette? Season dictates how I eat. Inspiration comes from flavor combinations and techniques that I utilize in making the dish.
What cooking tool can you not live without? What tools would you suggest every home cook invest in?
My hands are the tools I use most, then a SHARP knife is the second most important tool!
What food or restaurant trends do you see for 2010? Do you think cupcakes or everything bacon will stick around?
I am not a cupcake fan and they cannot ALL survive. But I am a HUGE bacon freak…and it seems to become only a more diverse ingredient so unless someone else invents a food crack better than bacon and caramel, neither are going away anytime soon! Cupcakes, they might just go back to being at the kids table, and then they may not!
As for trends…it’s all about trying to find the next big unknown. Guanciale is starting to show up, I see that being a star ingredient in the next year! And how convenient it is in keeping with the Bacon theme!
Arugula was chosen as a must-have green for the White House garden. What is your must-have ingredient in your fridge/garden?
My top 5 that I chose when asked by Top Chef were Shallots, butter. Eggs, thyme and salt! As for Greens, I am a huge Escarole fan!
Most people say that you never stop learning when it comes to cooking, do you agree with that? What it something you recently learned even after all of your experience?
We hopefully never stop learning when it comes to life! And cooking is a skilled married with our personal experiences. If we continue to live, we are hopefully continuing to explore, expose ourselves to new foods and flavors and even revisiting some old ones we have shunned to see if our old ideas are still valid. Case in point, runny yolks from question #3~
What restaurants, pubs, or bars are you currently frequenting?
I AM A SUCKER FOR ETHNIC FOOD AND CHEEP EATS. But, that being said, love me some Dustin at Art of the Table, Seth at Emmer and Rye, Renee Erickson at Boat Street Spur Boys rock my world! And have enjoyed some tasty food at Toulouse in the past few weeks. As for pie, I live next door to Veraci and Delancey is in my hood as well!
What local farms, foragers or gardens are you currently sourcing from?
I am not cooking in a professional capacity right now so I forage at the Farmers Markets, especially Ballard since I live here. I did a 5 course Oyster dinner the other night with Oyster Bill, that was a blast! He brought the Bivalves down from Taylor Shellfish of course!
What’s the next big thing you are working on? Where can we currently find you to taste what you are working on?
HAH! The question of the year! Have a few product ideas I am working on developing but I also have a VERY exciting job interview on Wed…and I cannot talk about that at all so do not even ask! : )
Comments:
uberVU - social...
February 2, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Interview with Top Chef's Robin Leventhal http://www.foodista.com/blog/2010/02/02/interview-with-top-chefs-robin-leventhal/..
tiina
A great interview! I loved to read about Robin's ideas of cooking and food - I share the same food philosophy with a lot of things. I liked her spirit and style of cooking in the show - she's such an inspiration! Thanks for sharing, Robin:)
Melissa Peterman
I agree Tiina, I'm looking forward to see where Robin goes next!
Brad
Thanks for sharing the interview, I like top chef and it's interesting to here what happens to the contestants afterwards. I'm glad to hear she is also a Baconaholic...
Melissa Peterman
Hi Brad,
You're so welcome! I believe we are planning to do a series of chef Q & A's so stay tuned!
Donata
Great to see Robin here! I love her personality...can't wait until we chat and I get to hear what this job interview is all about:)
julie
is it talent or pity
VOIPNJ
ohhgrqyp pbx ip | foodista | 2024-05-23T00:42:18.321809 | 2010-02-02T00:00:00 | {
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680 | Drink Inside the Box
By: Jameson Fink
Published: February 3, 2010
I have extolled the virtues of all wines esoteric, obscure, and bizarrely named and packaged. An Austrian Zweigelt in a one-liter bottle sealed with a bottle cap? Check. A German Riesling called Dragonstone? Done that. Carmenere from Chile? Naturally.
Now it's time to get really crazy, just in time for the big game on Sunday. How about trying a Pinot Grigio (how insipid!) from California (pedestrian!) and in a box (the horror!).
Ladies and Gentlemen, I present to you the 2008 Bandit Pinot Grigio. A $7ish one liter of crisp, dry white that is good. Now, there are varying degrees of good. But for a big 1L box of white wine (which really makes the 750ml bottle price around 5 bucks) it's easy to drink and very refreshing. Naturally there are also some benefits carbon-footprint-wise of shipping a Tetra Pak vs. a bottle. I don't get too wrapped up with that, as I walk to work and I will drink imports until I die, but it's an added bonus from an environmental (and marketing) standpoint.
This is the kind of wine you toss into a cooler, break out at a party (like Superbowl Sunday), on a boat, at the campsite, in the pool (be careful!) or the (ahem) hot tub, and don't have to worry about shattering glass. And you can smush it down when you are done for easy disposal.
And if you have any hangups about pouring wine from a box? Just get an empty wine bottle, rinse it out, float off the label, fill from the box to the bottle via a funnel, and tell your guests they will be enjoying a simple, refreshing white.
So how do you feel about box wine?
PS: It was very tasty with some salmon, quinoa, and a little cool cucumber/lemon salad. It was not so tasty with my sub-par broiled asparagus. The tips were nice and crispy but the ends were a little fibrous and woody. I didn't trim them well enough. I am a terrible person.
Jameson Fink is a wine buyer at a bustling grocery store in Seattle's Capitol Hill neighborhood. He moved to Seattle from Chicago, where he dabbled in the restaurant and wine industries, five years ago to pursue a full-time career in wine. He'd rather be drinking Champagne and eating popcorn right now.
Comments:
uberVU - social...
February 4, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Drink Inside the Box http://www.foodista.com/blog/2010/02/03/drink-inside-the-box/.. | foodista | 2024-05-23T00:42:18.321809 | 2010-02-03T00:00:00 | {
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681 | Veggie Valentine's Day
By: Helen Pitlick
Published: February 8, 2010
Every year, we worry about what to make for Valentine's Day. Magazines and food blogs advise us to create unpronounceable French dishes, elaborate concoctions of aphrodisiacs, or foods you and your sweetie feed to each other... with your hands.
Like many food-centered holidays, Valentine's day often leaves vegetarians and vegans out in the cold. Classic French dishes rely heavily on meat, cheese and butter. Oysters are the most popular aphrodisiac. And those little red boxes of candy? Dairy, eggs and sometimes gelatin.
My Valentine's Day recommendation is simple: prepare the delicious things you already know how to make, only make them heart-shaped. Fancy foods are wonderful if you have the time to plan out and cook an exotic dinner, but really nothing conveys Valentine's day like hearts.
Perhaps this is an overly simple and juvenile approach-- some might even say corny-- but its the little things that make life grand. Imagine how you would feel if your boyfriend/girlfriend/husband/wife/lover surprised you with raspberry-studded pancakes on Sunday morning. Now imagine if those pancakes were heart-shaped.
That little bit of extra thought goes a long way, right?
All it takes are a few heart-shaped cookie cutters or some fancy cutting and shaping skills. Pat veggie burgers into hearts. Use a large cookie cutter to make tea sandwiches or brownies a la mode. Use a small cookie cutter to cut out toppings for pizza, make heart-shaped ravioli, or deep-fried tofu.
Here's what a vegetarian Valentine's meal might look like: fried polenta and marinara sauce on a bed of sauteed kale with raisins and pine nuts. It's quick, budget-friendly, and elegant in its simplicity.
If you really want to go all out, Williams Sonoma sells cute heart pocket pie molds; these are great for sweet or savory hand pies, though I have on good authority that they also make excellent stuffed French toast. Sur la Table has a plethora of cute heart-shaped doodads.
Ultimately, it doesn't really matter what you cook. The best part of Valentine's day is just turning the TV off, lighting a few candles, and eating together.
But it's better if the food is heart-shaped.
Other heart-shaped ideas:
Jumbo Empanadas: Heart-shaped Pierogies
Ezra Poundcake: Conversation Heart Mini Cakes
Courtney's Vegan Journal: Individual Heart-Shaped Apple Galettes
Comments:
uberVU - social...
February 8, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Veggie Valentine's Day http://www.foodista.com/blog/2010/02/08/veggie-valentines-day/..
Small Footprints
What a great idea ... and thank you for thinking of us (vegans and vegetarians). I love the Polenta idea ... and it looks so pretty!
Your post made me realize that Valentine's Day is all about hearts ... the emotional one is fed by the sheer thoughtfulness of heart shaped food ... and the physical one is kept healthy with nutritious food. Brilliant!
Take Care!
Alison
I love roasting beets and then using a scalloped edge heart shaped cookie cutter to make Valentine beets. They add a beautifully edible touch to a mache salad with blue cheese, shallots and lemon dressing.
Brad
Cool thanks, theres nothing wrong with being corny on Valentines Day, I think it's expected? | foodista | 2024-05-23T00:42:18.321809 | 2010-02-08T00:00:00 | {
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682 | New Foodista iPhone App
By: Melissa Peterman
Published: February 9, 2010
Hot out of the oven, Foodista announces the new Recipe Quiz iPhone app!
Based off the original Foodista Escoffier game and guaranteed to cause just as much addiction, iPhone owners can now take the Foodista Recipe Quiz just about anywhere. And it's completely free.
Are you an ingredient nerd? Think you know recipes inside and out? Even if you can only know how to burn toast, I guarantee you will have fun with the recipe quiz. Besides learning a thing or two about ingredients, you may find it's a fun tool for deciding what to make for dinner!
Comments:
Scott K
February 9, 2010
How about an app for the blackberry?
Melissa Peterman
Not a bad idea Scott! I'm a Blackberry owner myself :) | foodista | 2024-05-23T00:42:18.321809 | 2010-02-09T00:00:00 | {
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684 | 10 Simple Recipes Everyone Should Know
By: Helen Pitlick
Published: February 15, 2010
Jamie Oliver won the 2010 TED prize this past week for his efforts to stop obesity. The facts and statistics he revealed in his accompanying TED talk were eye-opening and downright alarming. Two-thirds of Americans are overweight. Diet-related disease is the nation's biggest killer. Smoking costs the country less than obesity. And for the first time in four generations, current American children have a shorter expected lifespan than their parents by 10 whole years, largely because of what they eat at home and at school. One of the reason for this rise in obesity, diabetes and heart disease is that few people cook, instead relying on fast food and store-bought junk. The most shocking part is that some children don't even recognize real food when they see it. Jamie mentions that every child should learn how to make 10 recipes by the time they finish school, recipes that will get them through life without complications.
Here are the 10 basic recipes that I think everyone should know how to make. These simple foods are versatile, meaning you can easily switch them up to combat boredom. Oh yeah-- they happen to all be vegetarian.
A killer low-fat salad dressing. Salads can be one of the biggest fat traps, and the culprit is usually the dressing. Load your plate with dark greens, a multitude of colorful veggies (think ROY G. BIV), and healthy protein like soy or legumes, then pour on a reasonable amount of flavorful, low-fat dressing.
A healthy stir-fry sauce. Stir-fry is one of the easiest meals to throw together: protein, vegetables and sauce. However, the sauces you buy at the store can be full of fat, sodium and-- the horror-- MSG; skip the bottle and make your own. A good sauce can also serve marinade for meat, tofu or tempeh.
A basic vegetable soup. It's easy to make healthy vegetable soups, but many of the commercial broths, stocks and bouillion cubes are laden with sodium and preservatives. Make a good quality stock from scratch, then throw in vegetables, beans, pasta-- you name it-- as you like.
A reasonable comfort food, like bean and pumpkin chili or mac and cheese with hidden cauliflower.We all crave comfort from time to time, and sneaking in vegetables can be a great way to reduce the impact of our favorite comfort foods on our heart and waistline.
A power breakfast, like veggie-heavy low-fat omlette or tofu scramble. Cereal, pastries and toast are often full of empty carbs that leave your stomach growling before you've finished reading through your inbox. Start the day off right with a healthy mix of protein and fiber.
An easy casserole. This quinoa casserole is gluten-free, packed with protein, and super easy to cook. Add veggies to suit your taste.
A satisfying snack. Hummus isn't low-fat, but a couple of tablespoons with celery sticks and baby carrots makes a tasty, hunger-satiating snack that won't pack on the pounds. Try experimenting with different flavors, like red pepper, roasted garlic or black olive to keep things fresh.
A versatile side. Roasted vegetables make an incredibly flexible dish that never goes out of season; roast whatever is fresh. Heat caramelizes the sugars in the vegetables and brings out incredible flavor, pleasing even those reluctant to eat anything green. Serve roasted vegetables as a side, mixed with whole-grain pasta, over polenta, in salads, burritos or wraps; the possibilities are endless.
A tasty dessert. At some point in your life, you are going to need to provide something sweet for the office, little league, a birthday party, a bribe, etc. And what is life without a (moderate) bit of sweetness? Cupcakes aren't exactly health food, but they do have built-in portion control, which is a significant plus. Just make sure you don't go crazy with the frosting-- that's where the real damage lies.
A fancy meal to wow anyone. The elegance of quiche never fails to impress, while cutting out the eggs and crust saves calories. Use a different vegetable or cheese and you have an entirely different meal.
What healthy dishes do you think everyone should know how to cook? image by really short
Comments:
uberVU - social...
February 15, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: 10 simple recipes everyone should know http://www.foodista.com/blog/2010/02/15/10-simple-recipes-everyone-should-know/..
goodmami
Regarding the stir-fry sauce, MSG is not bad for you. There was a scare-article about "Chinese Restaurant Syndrome" in the 1960s, but after numerous scientific studies no ill effects have been found related to MSG. Consider the fact that Japan has one of the highest life expectancies in the world and very low levels of obesity, and that they consume a large amount of MSG.
http://en.wikipedia.org/wiki/Monosodium_glutamate
Donata
...but why use msg if you're cooking at home??? Awesome talk points, love the idea of teaching kids how to cook and specifying the ten recipes everyone should know how to make. Here in the northwest culinary classes for kids are popping up everywhere. This is a great discussion to bring to our School District's PTA's to bring culinary classes as an extra-curricular activity. At the high school level the culinary classes are doing a really good job teaching students how to cook healthily and stylishly!
Bringing education to the "less fortunate" could also help with the obesity issue. I often volunteer at the food bank and we will have the most divine produce that goes literally untouched, I think, because folks have no clue what to do with it. Watching what folks buy with food stamps is always a tragedy to me as well.
Thanks to Jamie Oliver for re-kindling my desire to kick start a program here, similar to one available in Oregon, to promote nutritional awareness to children and the "less fortunate".
Karen
While his focus is not on what is happening in our homes, the things we do to bring dinner and our children back to our and other people's tables is important, too. If our children learn to cook at school but never see their parents do it at home, it is likely to be a wasted lesson.
Gabi
Even though I cook at home a ton, I too have been falling off the healthy food wagon a bit since testing Thanksgiving recipes for a whole month. I think this is a really great reminder not just that we should be teaching children these things, but as you say, that all adults should have these easy, nutritious recipes in their back pocket as well. | foodista | 2024-05-23T00:42:18.321809 | 2010-02-15T00:00:00 | {
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686 | The Most Intimidating Wines In The World (Part One): Bordeaux
By: Jameson Fink
Published: February 17, 2010
Ugh. Bordeaux. I have images of aristocratic Brits circa 1890 declaring that the claret (a old, British term for Bordeaux when it was a much, much lighter red) they are enjoying is fine but needs another ten years in the cellar. (And everyone in the gentlemen's club nods in agreement.) So maybe you get past the image of Bordeaux as the stuffiest of wines. Then you are confronted with a most intimidating label, like the one pictured above. I have worked in the wine industry for nine years and I am still mystified by these wines. Let's recap:
Grand Vin de Bordeaux
Fleur de Fonplégade
Saint-Emilion Grand Cru
Huh? And then I have to tell you it's approaching $50 a bottle. Now my job as a wine retailer just got exponentially more difficult. Now I know why we sell oceans of Yellow Tail; not that I'm for dumbing it down, but the French sure don't make it easy. Fortunately, the Fleur de Fonplégade has a back label. Where I find out that this is a blend of 80% Merlot and 20% Cabernet Sauvignon. Like most wines from the right bank of Bordeaux, of which Saint-Emilion is one of the most prestigious sights, they are Merlot-driven. And Merlot is not the devil nor the foundation of all wines insipid; I can't believe that obnoxious movie Sideways still casts a shadow over the world of wine. I should also note that the Fleur is the second wine of Chateau Fonplégade. Often many of the most prestigious wineries of Bordeaux make a second wine that used to be an afterthought, but now has the same degree of care and quality that made the first wine so notable. This is where you find (relative) bargains in Bordeaux. Oh, and Grand Vin at the top of the label? It looks impressive and sounds regal, but it's really a meaningless classification. Most importantly, this is not a wine that needs to be cellared for decades before it can be enjoyed. This is a lovely, elegant red that is drinking beautifully now. And it's not some tannic beast that chips your enamel and makes you gums bleed. The Fleur is, simply, a true pleasure. And though versatile enough that you can enjoy it with heartier fish such as salmon (maybe with a side of grilled mushrooms), it certainly would be exceptional with rich, fatty meats like duck. Bordeaux: now less confounding, more delicious.
Comments:
Brad
February 17, 2010
Thanks for the much needed info.
Rebecca
Looking forward to reading the next "Part." It would also be helpful if you included a map of where this wine is made (maybe in a link?).
Thanks! | foodista | 2024-05-23T00:42:18.321809 | 2010-02-17T00:00:00 | {
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"Rebecca"
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} |
687 | Chef Q & A with Alex Pitts
By: Melissa Peterman
Published: February 18, 2010
Chef Alex Pitts has given more than blood, sweat and tears to open Avila, a relatively new restaurant in the Wallingford neighborhood of, Seattle, Washington. He takes a moment to share his advice on how to get into professional cooking, his obsession with fennel pollen and his appreciation of local ingredients.
When did you start cooking? What can you suggest for someone just starting out who wants to learn how to cook?
I worked the fryers at Kentucky Fried Chicken for a few years in high school, that's where the addiction to the adrenaline of a busy kitchen developed. Coming out of high school I knew I wanted to do something different than all my friends, something where there was pressure and a chance to use my hands, I went to culinary school because it was cheap and only a years' commitment, and if things didn’t work out I would've at least learned a usable skill--I hated it--barely graduated, and sullenly loped off to do my obligatory internship at the Salish Lodge in Snoqualmie, WA. There was a huge difference between mind-numbing school and a lively hotel kitchen surrounded by 30 or so professional cooks with all the camaraderie, competition, and horseplay you can imagine. Oh yeah, and the hostesses--I was in love with them all. Within a week I was hooked on cooking as a career, within a year I'd become the typical over-ambitious 19-year-old twat who couldn’t understand why he hadn’t been promoted to Executive Chef already.
For those just beginning to cook my advice is this--if you're learning to cook for fun, let it be fun: cook what you like to eat, there are plenty of resources and recipes out there, take it one at a time and be prepared to write off a few mistakes--you’ll learn from them, and don't get too worked up about things. For those trying to break into cooking as a profession there's one absolute rule: beg and plead yourself into the best kitchen you can possibly get into, start with Daniel Boulud or Thomas Keller and work your way down the list until someone lets you peel their fava beans--anyone can work the grill pulling pre-portioned hamburgers from the freezer at the local bar and grill, but if you can throw yourself in there amongst the best and brightest, even if you start out washing the dang dishes, you'll never look back.
We all know chefs don’t eat gourmet every night. What is your ultimate comfort food or quick meal?
Popcorn--horrible I know, but it takes one minute and thirty-five seconds to make in the microwave, is appropriate at any time of the day or night, there are no dishes to clean, and hey I can get an Odwalla on the way to work, right?
You recently opened Avila, what would you say your biggest challenge and greatest rewards about opening your own place?
Biggest challenge: money. Do you know how many beet salads we'll have to sell just to pay for the kitchen floor? Jared and I had no business opening a restaurant but we did it anyway, and it put an inhuman amount of stress on our friendship and particularly on his family. Rewards: too many to count. Number one, we've got a restaurant--we did it, we actually did it, we've still got our families, and our friendship, and we have a business with every chance of being successful. So many times the wheels wanted to come off but we followed through and got it done. For me personally, sometime in the last year I learned how to compromise, a skill I've never been any good at--long-term it's easy you just choose a good location and do good work over time and you'll be successful--but there were so many instances where I didn’t get what I wanted and somewhere along the line I learned to be okay with that. Not only to be okay with it but at the end of the day, I'm damn proud of what we accomplished, and I've learned a lot about what's important and what's fluff.
How do you get inspired in the kitchen? Great ingredients are the best inspiration, I love it when we get some great, say, carrots and you just can’t bring yourself to turn them into a foam or something pompous, you just want to shave them and eat them as a salad, or roast them whole with nothing but salt and pepper. How lucky are we to live in the Northwest with all these amazing farmers?
What cooking tool can you not live without? What tools would you suggest every home cook invest in?
A good knife is the obvious answer, but recently Jared brought in a Magic Bullet he'd been given--I laughed at him and made some rude jokes at first but man was I wrong: it's the absolute best, most versatile thing in our kitchen--we use it to grind coffee and spices, make small amounts of puree, vinaigrettes, you name it, it's easy to clean, takes no space, and you can walk away from it while it's working. We wore out the first one and that week we were waiting for its replacement to come was hell.
What food or restaurant trends do you see for 2010? Whose responsible, patrons or restaurant owners?
Someone is out there introducing patrons to new things and getting them excited about them but I couldn’t begin to tell you who it is, all I know is that my job as a chef is not to set trends but to give my guests what they crave--sometimes I can anticipate their wants but most often not, it's born out in the sales numbers. Every time I try to put something light or healthy on the menu :steamed fish, raw vegetables, buckwheat noodles, these dishes rarely get ordered and when they do, people complain. Maybe it's a function of the time of the year (February) but people seem to want familiar, comforting, stick-to-your ribs food. I've been too busy lately to keep up with food trends, but someone needs to invent something in 2010 to replace the obligatory swoosh of puree and foamy sauce on every plate of restaurant food.
Arugula was chosen as a must-have green for the White House garden. What is your must-have ingredient in your fridge/garden? Fennel Pollen is the ingredient I just can’t seem to stop sprinkling over everything--it's like a musician who has learned a new chord--he has to try it in every possible variation to see how it sounds with the other chords. The biggest thing I look forward to every year from the garden is strawberries in June--I can’t get enough of them.
Most people say that you never stop learning when it comes to cooking, do you agree with that? What is something you recently learned even after all of your experience?
Hah! I recently learned how to make puff pastry. I should have known how to do this YEARS ago, but I got promoted to management pretty early in my career and I was always too ashamed to admit I didn’t know how, so for fifteen years I found ways of delegating the puff pastry making. What a schmuck! A big part of my love for this business is the fact that you can never know it all--no one person ever has or will, and those of us who love to learn get a Sisyphean pleasure out of knowing this.
What restaurants, pubs, or bars are you currently frequenting?
I've been too busy opening a restaurant to go out much, I will say that the single best meal I've had in Seattle was, well, two of them: Rovers ten years ago, and Crush last year--both just amazing meals. You can find the crew and I at May's (Thai place open late-night across the street from the restaurant) at least twice a week--late-night happy hour everything is $5, and backribs are addicting and the vegetable spring rolls are delicious and spicy and make you feel like you just ate something healthy for once.
What local farms, foragers or gardens are you currently sourcing from?
A whole bunch of them, and more to come as the barren winter season ends, but here's my chance to give a special shout-out to Janell and Jerry at Stokesberry Sustainable Farms--they're good people, their chicken, ducks, and beef are delicious, and they really went above-and-beyond helping us out when we first opened. It takes a different mindset to be a farmer than to be a chef, but they understand the needs of a restaurant and they make it so easy to serve great food!
Above photo by STEVEN BLUM/THE STRANGER
Comments:
Jonathan
February 18, 2010
Great interview. I'm looking forward to trying this restaurant.
Jill Ireland
I have heard wonderful things about Avila. I am going to check it out next time I am in Seattle. Hooray, for supporting local farmers! | foodista | 2024-05-23T00:42:18.321809 | 2010-02-18T00:00:00 | {
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"Jill Ireland",
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"Melissa Peterman"
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} |
688 | Beyond Soup: 5 Uses for Miso
By: Helen Pitlick
Published: February 22, 2010
Like many food lovers, the strangest things make me hungry. Like the Olympics. Ok, perhaps that's not too much of a stretch-- watching feats of endurance always works up a bit of an appetite-- but that's not what I'm talking about.
The Olympics have reminded me of a wonderful vegetarian restaurant in Vancouver, The Naam. Their miso gravy is to-die for, which made me wonder what other great uses for miso there are.
Miso is made from fermented grain or soybeans, salt and kojikin, a fungus also used to brew soy sauce and sake. Miso falls into three basic categories: komemiso, made with rice and soybeans; mugimiso, made from barley or rye and soybeans; and mamemiso, made from soybeans alone. Varying the fermentation time, the amount of salt and the strain of kojikin creates further variety: shiromiso (white miso), akamiso (red miso), awasemiso (mixed miso) and hatchomiso, the richest, thickest variety.
Miso has a full-bodied, savory taste that adds rich umami to dishes; it's a fabulous way to add extra flavor without calories and fat. Miso is very high in sodium-- one ounce has 52% of the RDA-- but a little goes a long way: just a teaspoon with provide a punch of flavor.
Miso gravy. The NAAM restaurant in Vancouver, BC makes the most delicious miso gravy. (http://www.examiner.com/x-30521-Vancouver-GlutenFree-Food-Examiner~y2009m11d23-The-NAAM-Miso-Gravy-is-perfect-for-your-Thanksgiving-Feast-and-its-glutenfree)
Miso salad dressing
Miso marinade (http://www.foodista.com/recipe/RKNR7VVJ/miso-marinade);
Miso butter (http://www.foodista.com/recipe/QTP766WP/miso-butter)
Miso Risotto (http://www.foodista.com/recipe/57W35Q5F/miso-risotto)
Eggplant in particular works well with miso (http://www.foodista.com/recipe/6PP3V2XX/eggplant-with-miso), as its porous interior soaks up flavor like a sponge. http://www.foodista.com/recipe/3LN2F2VC/miso-eggplant-gratin
Miso pesto http://www.foodista.com/recipe/NZZDFNTK/spinach-miso-pesto
Like many food lovers, the strangest things make me hungry. For instance, the Olympics. Ok, perhaps that's not too much of a stretch-- watching feats of endurance always works up a bit of an appetite-- but that's not what I'm talking about. The Olympics remind me of a wonderful vegetarian restaurant in Vancouver, The Naam; their miso gravy is to-die for, and completely changed what I thought was possible with miso. Miso is made from fermented grain or soybeans, salt and kojikin, a fungus also used to brew soy sauce and sake. Miso falls into three basic categories: komemiso, made with rice and soybeans; mugimiso, made from barley or rye and soybeans; and mamemiso, made from soybeans alone. Varying the fermentation time, the amount of salt and the strain of kojikin creates further variety: shiromiso (white miso), akamiso (red miso), awasemiso (mixed miso) and hatchomiso, the richest, thickest variety.
Miso has a full-bodied, savory taste that perks up dull foods with its rich umami; it's a fabulous way to add extra flavor without calories and fat. Miso isn't an amazing source of vitamins or minerals, and is high in sodium, but a little goes a long way: just a teaspoon provides an incredible punch of flavor, for only 10 calories. Prior to my life-changing miso gravy experience, I had never really thought much about miso other than as a tasty precursor to sushi, but there are a variety of uses. Here are 5.
Miso marinade. Miso works very well as a marinade for fish, vegetables, meat or tofu.
Miso Risotto. Miso adds a creamy nuttiness to vegan risotto that cheese might otherwise provide.
Miso + eggplant. Eggplant works amazingly well with miso, as its porous interior soaks up flavor like a sponge. Try it sauteed or baked in a creamy gratin.
Miso pesto. Miso subs for cheese and olive oil to make a healthier pesto sauce for pasta or gnocchi.
Miso butter. Ok, we've been touting miso as a low-cal flavor wonder, but this recipe from Momofuko is anything but. Still, it's delicious-- try it on corn for an unusual Japanese flavor combination.
Other miso ideas:
Momofuku for 2: Roasted Sweet Summer Corn
VeganYumYum: Smoky Miso Tofu
Mark Bittman: Green Beans with Walnut Miso Sauce
Former Fat Guy Blog: Miso Lemon Tahini Sauce
Cupcake Punk: Komatsuna Greens in Ginger Almond Miso Sauce
Comments:
uberVU - social...
February 22, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Beyond soup: 5 uses for miso http://www.foodista.com/blog/2010/02/22/beyond-soup-5-uses-for-miso/..
cza
so informative! I've always wondered what miso really is. :) Thanks for sharing ;)
http://littlemisswanderlust.blogspot.com
Brad
Thanks for demystifying Miso, I too only think of it as a starter soup for a Japanese steakhouse meal. Very interesting how it is made. | foodista | 2024-05-23T00:42:18.321809 | 2010-02-22T00:00:00 | {
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689 | Q & A with Chef Tom Douglas
By: Melissa Peterman
Published: February 24, 2010
Continuing with our Q&A chef series, we asked Northwest restaurateur, and James Beard award winning chef, Tom Douglas to share his thoughts on 2010 food trends, social media and how he views people cooking more meals at home these days.
What new in-house ingredients are you making at your restaurants?“Well, I’m not sure what you mean, we make everything. Every crouton, every cracker. I think that is something the customer doesn’t always realize,” he said. Tom said that when it comes to price points, if you were to eat at Applebees for $12-$15 a plate and the Palace Kitchen is $15/$24 a plate, the effort that went into each ingredient at the Palace for each menu item is incredibly different than other places that do not cook from scratch. For example, Tom explained there is a national chain with a line of "apple wood grilled" menu items, but the apple wood grill is actually a seasoning mix.
We all know chefs don’t eat gourmet every night. What is your ultimate comfort food or quick meal? "I like going to King’s Barbecue in China Town and picking up a barbecued duck. Then, since we always keep homemade stock at home, I like to add it to ramen or soba noodles, add the sliced duck or sauté some shrimp, or make a quick forcemeat out of shrimp and duck and make a wonton soup. It’s pretty damn fast to grab a barbecue duck, throw together chopped carrots, onions and dried shiitake mushrooms for a soup."
You’ve recently launched a line of cooking tools, what cooking tool was an absolute necessity to include in your line? What tools would you suggest every home cook invest in? Tom said he has two knife lines, a private label and more of a commercial line. Tom said when they designed the line, they paid special attention to the knife handles, for a secure grip. He explained that everyone should have a good knife of course, but that also hotpots and hot plates are a charming way to serve food, and though not a necessity by any means, they are a nice pieces to own. "If you have been to Lola when they bring out the squid skewers, pour Ouzo on the hot plate and it sizzles…it's a fun thing, though, once hot enough, any cast iron pan makes an excellent hot plate."
What food or restaurant trends do you see for 2010? Is there a certain ingredient that you have recently discovered? Or a meal that inspired you? “I think that modern Indian cooking will be explored more and more, and I’m excited about that. Indian food is not one dimensional, it’s a big country and we are going to continue to see more of it.
I personally love shiso, especially in melon salads, and it’s becoming more and more available at other markets besides Asian markets."
There are a lot of people cooking at home these days, is this a good thing in your opinion? Has this impacted your restaurants? "Cooking at home is a great thing. The more people cook at home, the more they appreciate eating in restaurants. People can be awfully critical about what they get for the price they are paying. I don’t think the general public understands that the cost includes rent, energy, offering a living wage to employees and, when possible, healthcare options. The more people cook, the more they expect, which is good for us, because the more they will eat at better quality restaurants."
Arugula was chosen as a must-have green for the White House garden. What is your must-have green in your fridge/garden? "Broccoli rabe, not broccolini- I can’t stand the name, any sort of broccoli, regular ol’ broccoli, gai lon, I’m a broccoli hound."
Most people say that you never stop learning when it comes to cooking, do you agree with that? What it something you recently learned even after all of your experience? "I’ve always said the more you are on the line, the more you learn from everyone on the line. But I’ve been hanging out with Thierry, so I haven’t learned anything," Tom laughs. Tom says they have had a variety of immigrants and refugees cooking on the line over the years and several times they have tasted what they have brought in for lunch and then turned it into a menu item.
What restaurants, pubs, or bars are you currently frequenting? Are their certain chefs you are currently watching? "None in particular, I go to them all. I learned to cook by eating in restaurants. I’ve spent a fortune, it’s how I get inspiration."
What is your opinion on restaurants and chefs using social media? I see you have a Twitter account. How do you see social media as a tool in the future? "Katie O. handles our Twitter account, I don’t have time for it, but as a company, we have made time for it," he says. Tom says they have a Facebook page, and he’s heard that he has a bunch of friends on there. Prior to his Facebook account, he had to have a cease and desist order on an imposter who was making false accusations and claiming he was Tom Douglas. “We have a blog. I like blogs better than Twitter, blogs are more interesting than Twitter."
What local farms, foragers or gardens are you currently sourcing from? " Too many to name. Eric Tanaka handles all of that. Each chef is able to pick and choose from any farm they want, but they are also responsible for their food costs." Tom says, "Unfortunately,you cannot pay retail for ingredients in our business and expect the customer to pay on top of that, it changes the dynamic."
You mastered the crab cake, introduced Seattle to great Greek food and opened a gourmet pizza joint, so what next? Tom laughs, “Well, I don’t really know, but I will tell you that it will open in June.” | foodista | 2024-05-23T00:42:18.321809 | 2010-02-24T00:00:00 | {
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690 | Unexpectedly Great Food and Wine Pairings: Champagne and...Salad?!?
By: Jameson Fink
Published: February 24, 2010
Sunday was an adventure. I went to a farmers market looking for inspiration and found them in the form of sunchokes (also known as Jerusalem artichokes). They look like ginger, very knobby and gnarled. I also picked up some beautiful spinach; it's amazing how spinach that doesn't come out of a bag actually has distinct flavor and pleasing texture. Radishes were on hand at home. I peeled the sunchokes and thinly sliced them with my mandoline. The radishes got a similar treatment. Since the sunchokes oxidize and brown at an alarming rate, I doused them (and the radishes) with a bit of white wine vinegar and blood orange juice. Spices? Yes, please. A dash of cumin, thyme, and onion powder made an appearance. Separately I whisked up a dijon mustard vinaigrette. I tossed the spinach in the dijon dressing and drained the sunchoke/radish mixture and combined. Delicious! Sunchokes are definitely artichoke-y but (raw) have a great crunch to them. And a bit of earthiness. Maybe I would say they are a cross between an artichoke, jicama, and a mushroom...in the best way possible.
And, once again, Champagne proves to be on of the most versatile and food-friendly wines on the planet. The Taittinger has a bit of richness that really compliments the earthy notes of the sunchokes, and its cleansing bubbles and refreshing acidity are practically a symphonic match with the peppery radish and vinegar elements in the vegetable marinade and vinaigrette.
Champagne: is there anything it can't do?
Jameson Fink is a wine buyer at a bustling grocery store in Seattle's Capitol Hill neighborhood. He moved to Seattle from Chicago, where he dabbled in the restaurant and wine industries, five years ago to pursue a full-time career in wine. He'd rather be drinking Champagne and eating popcorn right now.
Comments:
Richard Rogers
February 25, 2010
What a great combo indeed. Champagne goes with so many things. Love it. | foodista | 2024-05-23T00:42:18.321809 | 2010-02-24T00:00:00 | {
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691 | Knocking Back Moonshine with Max Watman
By: Melissa Peterman
Published: February 26, 2010
Max Watman, journalist and the author of Chasing the White Dog: An Amateur Outlaw's Adventures in Moonshine, is coming to Seattle to provide a "Drinking Lesson," to 12 lucky guests at the Sorrento Hotel, this Sunday, February 28th. We asked Watman a few questions about his new book, his obsession with moonshine, and his thoughts on the current micro-distillery movement.
I love how you have written about the significance of moonshine as a
part of American culture. Do you wonder if there would be as much
drama involved, had it always been legal? What benefits, if any, do
you think there would have been?
If making spirits had never been criminalized, the nation would be
entirely different. The first tax levied on American citizens was a
tax on whiskey, and moonshine is nothing more than untaxed spirit made
on an unregistered still. If we’d never levied that tax, perhaps the
implication would be that Thomas Jefferson’s vision of the yeoman
farmer might have prevailed, rather than the corporatized economy that
Alexander Hamilton argued for. That would have changed every moment of
American history. But lets not go that far — we can assume that
Hamilton would have thought of something else to tax. Same thing for
the IRS — very high on the list of things the IRS was created to tax
was whiskey, but we can assume that they would have taxed cotton and
corn and income and so forth to repay the debt of the civil war. Legal
moonshine might have meant no organized crime, or much less of it,
because Prohibition was the real turning point. For Meyer Lansky, and
all the other recognizable founding fathers of American Organized
Crime, prohibition turned them into a full-time gangsters.
To understand the benefits and costs today, you’ve got to divide the
world of illicit spirits into two camps — if making your own spirits
were legal, there’d be a whole lot of hobbyists enjoying themselves
more openly. On the other hand, there continues to be a vast black
market for illegal hooch of the lowest quality. That stuff shouldn’t
be legal, because it shouldn’t be legal to sell people poison.
What tied you to this subject? Why this fascination with “America’s
vice?”What preconceived notions were dispelled once you started doing
your research on moonshine?
Key to my interest in this topic was how surprised I was once I
started learning the truth about things. The spark for me came when I
found an article about a still that had exploded — or been blown up —
in Philadelphia in 2002. There were 6 stills in a brick warehouse,
each of which had a 500 gallon capacity. That’s enough to capacity to
put 4,200 gallons of moonshine on the street every week. Preconceived
notions about moonshine involve overalls, crooked shotguns, and
hillbillies sleeping by a stream. 4,200 gallons of moonshine in
Philadelphia in 2002? That’s a surprise, and the surprises just kept
coming, it was a very exciting book to research and write.
You have been writing your whole life about a wide range of topics
from Nascar to horse racing and now moonshine. It’s super uncanny
timing to release a book during our current cocktail revolution - was
this planned or purely serendipitous?
Pure luck. Then again, this speaks to the surprises I mentioned just
above. A lot of what I did for this book involved legitimate
distilleries, micro-distilleries, and cocktails, and and everywhere I
went there were people taking spirits very seriously. It’s been an
incredible decade for drinking. It’s no longer enough to have a bottle
opener and some sugar water. I remain amazed that I can walk into a
bar and order something as perfect as an Aviation cocktail with
Aviation Gin. That’s more than a drink, it’s a little piece of
collaborative art.
The dedication of the book to your mom reads “For my mom, who
undoubtedly had something better in mind.” What did she have in mind?
My mom would say she just wants me to be happy, I’m sure, because
that’s what moms say. But a lot of this book took place on the fringes
of society. Moms don’t want their boys chasing down illegal liquor in
rural Virginia. She doesn’t want to hear that I’m trying to infiltrate
a federal trial. She doesn’t want me to call her up and say that I’m
drinking beer in a barn with a guy who is looking at a stretch in the
federal penitentiary. She’s my mom, she doesn’t care how fast a race
car goes.
With the surge in new distilleries and new licensing, what
unexpected benefits do you think will emerge? What global affect do
you think it might have?
The benefits are many: there’s natural, immediate benefits on the
shelves of the liquor stores — we get to drink better, more
interesting stuff. What’s more, we have small, honest companies making
products carefully, tied to their local agricultural communities, and
tied to their customers. In Upstate New York, Harvest Spirits made a
whole batch of pear brandy out of their neighbor’s crop, which had
been damaged by hail. That farmer was looking at a very bad year, and
they helped turn it around. Pigs in Palisade eat the spent bourbon
mash from the Peach Street Distillery, which in turn buys fruit from
the local farmers. House Spirits has teamed with an Oregon farmer to
grow barley.
It seems that many bartenders across America are taking their jobs
very seriously these days. Their attention to detail, the quality of
ingredients and what they wear behind the bar seems to play apart in
bartending today. Would you agree with that?
People often long for the golden age of drinking, whenever they think
it might have been, but I think we’re in it.
What could the American beer or wine industry learn from your
research about the micro distillery?
Inside everything they make there is booze.
You are going to be making an appearance next week at Michael Hebb’s
Nightschool series, “Drinking Lessons,” what cocktail creations will
you be making for everyone? Do you have a favorite liquor, or a spirit
that you are into at the moment?
I’ll be there with Christian Krogstad from House Spirits and we’re
going to make some great white whiskey drinks. We’re making a John
Collins, a predecessor to the Tom Collins. A fantastic White
Manhattan. We’re going to make a side by side comparison of a drink I
created called the Coffee Lace — I named it that because that’s what
coal miners would call their moonshine spiked coffee — we’ll make one
with white dog and we’ll make one with vodka. I think people will be
amazed at how different they are. We’re going to taste some white
liquor next to some age whiskey, and talk about which flavors are
inherent to the distillate and which come from the barrel. It’s going
to be a lot of fun.
Besides moonshine, I hear you are really into food as well. I’m
thrilled you are thinking of writing a book on Jewish cooking in the
South. Can you tell me more about that?
A very large part of the immigrant experience has to do with food. For
Jews, it’s more than the flavors of home, it’s a system of rules —
it’s very interesting to me the way those rules are abided by or
eschewed, and the way those decisions affect assimilation. When I
moved out to the country, there were no Jews there. I was the only
Jewish kid in my school, and for many of the kids there I was the
first Jew they’d ever met. It wasn’t easy.
We did a great job with food — we sourced the Shenandoah valley for
well raised meats and sold them in the city. We made goat cheese. I
did not do all that well at assimilating. I want to explore the Jewish
population centers, surprising pockets of Judaism throughout the
South, and I want to cook my way through that adventure.
Lastly, what trends in cocktails, spirits and/or bars do you see for 2010?
I think that we’ve made our point: cocktails should be carefully
constructed, artful things. Now, I think, we’re going to see a return
to fun. I think we’ll see a blending of attitudes. It’s important to
be able to get a shot and a beer.
Comments:
Pam
February 27, 2010
Congrats on the foodie blogroll!
Enjoy!
brad williams
<a href="http://www.articlesbase.com/advertising-articles/livea-diet-supplement-review-risk-free-trial-1927013.html" rel="nofollow">Livea</a> has proven to be safe and free from side effects or adverse reactions, however, it is always recommended that you consult your own doctor before taking any new supplements for the first time or before going on a weight loss diet. | foodista | 2024-05-23T00:42:18.321809 | 2010-02-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/02/26/knocking-back-moonshine-withmax-watman",
"authors": [
"Melissa Peterman",
"Pam",
"brad williams"
]
} |
692 | Happy Peanut Butter Lovers Day!
By: Helen Pitlick
Published: March 1, 2010
Can you pick out Jif from Skippy in a blind taste test? Did you laugh in the face of last year's contaminated peanut butter scare? Is your favorite sandwich peanut butter and jelly-- hold the jelly? You just might be a peanut butter lover-- and today is your day!
I live every day like it's National Peanut Butter Lovers Day; one of my guiltiest pleasures is eating the creamy store brand (confession #1) straight out of the jar with a spoon (confession #2). I came to the conclusion last Wednesday that I might have a problem after realizing that every meal I ate that day contained peanut butter: peanut butter oatmeal for breakfast, noodles and veggies with peanut sauce for lunch, and a peanut butter sandwich with an apple for a quick dinner-on-the-go, followed by peanut butter Newman-O's for dessert. If Betty Ford ever opens a peanut butter rehab center, I will be the first to check in.
Fortunately, I'm not alone. Peanut butter has a cult status in the US: the average American eats 3 pounds each year-- we're nuts for ground groundnuts! However, peanut butter just isn't as popular in other nations; I remember riding a train for 4 hours each direction during my college semester abroad just to pay $10 for a small jar of the stuff in an upscale Western supermarket in Moscow. Other cultures have been using peanuts for millenia-- think of West African peanut soup or an Asian peanut sauce-- but peanut butter is an American invention; credit for its discovery often goes to George Washington Carver, though no one knows for certain who first created it.
When eaten sensibly, peanut butter is an inexpensive vegetarian source of nutrition. Peanut butter is one of those healthy unhealthy foods: one serving (two tablespoons) contains 25% of the recommended daily amount of fat and 200 calories, but has 8 grams of protein and can have a decent amount of fiber too-- 10% RDA. The combination of protein and fats helps to keep you full.
Fun facts about peanut butter:
The most common variety of peanut used to make peanut butter is the Runner peanut. Runner peanut plants produce uniform, medium-sized peanuts. Uniformity is important because it ensures even roasting.
Commercial peanut butter is ground twice, since one long grind would produce enough heat to damage the flavor of the finished result. The initial grind involves only peanuts; additional ingredients like salt, sugar and stabilizers to keep the oil from separating are added on the second grind.
Peanut butter was originally marketed as a source of protein for people with bad teeth.
The Peanut Butter & Co. Sandwich Shop in New York City is devoted to the art of the peanut butter sandwich, serving everything from the classic PB&J to the peanut butter BLT. My favorite is the Pregnant Lady: peanut butter and pickles.
Arachibutyrophobia is the fear of peanut butter sticking to the roof of your mouth.
The Guber Burger, served at the former Wheel Inn in Sedalia, MO, was a hamburger with peanut butter. Other hamburger joints also serve this bizarre delicacy.
Not so fun fact about peanut butter:
3.3 million American suffer from nut allergies. The number of children with peanut allergies has doubled since 1997; Time magazine estimates that 1% of school-age children are afflicted.
What's your favorite way to enjoy peanut butter?
More nutty goodness:
A history of peanut butter
How to celebrate peanut butter lovers day
Drool over Peanut Butter & Co's photos on Flickr
image by Yodel Anecdotal
Comments:
JulieK
March 1, 2010
I have peanut butter toast every morning at work. The "trick" is to put PB on hot toast, so it melts a little. Get outta my way!
JulieK
I have PB on toast every morning at work. Got to spread PB on very hot toast (and almost burned) so it melts a little.
Helen Pitlick
Oooh, JulieK- you speak my language!
Pam
When I was pregnant with both of my children, I would grab the peanut butter jar and a spoon every day after work! And PB on toast is one of my favorite breakfasts too! As a native New Englander, it's especially yummy with marshmallow Fluff!
carine
I love peanut butter! I always have them on snack time...with banana!!! | foodista | 2024-05-23T00:42:18.321809 | 2010-03-01T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/03/01/happy-peanut-butter-lovers-day",
"authors": [
"Helen Pitlick",
"JulieK",
"Pam",
"carine"
]
} |
693 | Cast Your Vote!
By: Melissa Peterman
Published: March 2, 2010
Submissions for The Foodista Best of Food Bloggers Contest officially closed on Sunday, February 28, at midnight PST, but the voting continues! We need your help! Please go The Foodista Best of Food Bloggers Contest page and cast your votes for your favorite recipe submissions! Voting for cookbook finalists will remain open throughout March, but we are collecting votes far beyond the contest to create a selection of top-voted recipes on Foodista. If you have submitted a recipe into the contest, please let your followers know you need their votes!
How to Vote:
Simply click on any Entry in the Contest or search by the blogger's name for all their submissions. From the recipe page, click the stars located on the upper left side of the page to cast your vote. You can vote for as many recipes as you would like. Everyone can vote on the Entries, including Entrants! You will not be able to see each individual vote as it is cast, but you will be able to see the average star rating on every recipe, the same way that every recipe is currently rated on Foodista. You may change your vote at any time before the end of March for it to count towards the contest.
Don’t Forget to Promote Your Entries!
From each recipe page you'll find more ways to promote your Entries, such as sharing on your Facebook and Twitter pages as well as submitting to StumbleUpon. We have created a special "Vote For Me" embeddable badge that will be available on every recipe that is entered into the contest. Simply copy and paste the code into the HTML editor of your blog post. If you submit more than one Entry, make sure you embed the widget into each of your posts! You can even add it to your sidebar for more visibility.
Comments:
Melody Fury
March 4, 2010
2nd "Contest" link is broken.
Melissa Peterman
Thanks Melody! It's fixed! I appreciate it!
VOIPNJ
isuqrbxda voip phones
fingertip pulse...
Great Evening, I do not normally post feedback upon web, when i prefer to read just. Nevertheless I find the publish that you have written previously has really insightful info, and that i uncover this very educational. I had been searching on Aol 4 home elevators self improvement as well as found your own valuable post. Would you publish something the same informative on how to self enhance fast? Regards. | foodista | 2024-05-23T00:42:18.321809 | 2010-03-02T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/03/02/cast-your-vote",
"authors": [
"Melissa Peterman",
"Melody Fury",
"VOIPNJ",
"fingertip pulse..."
]
} |
694 | Marination Mobile Keeps on Truckin
By: Melissa Peterman
Published: March 2, 2010
We're huge food cart fans here at Foodista and we couldn't be more excited to interview Kamala Saxton and Roz Edison of Marination Mobile. Marination Mobile serves up a wide variety of Hawaiian and Korean dishes from their rockin food truck, located in different neighborhoods throughout Seattle.
You were recently voted Best Food Cart in America, by ABC's Good Morning America, congratulations! How does a food truck get to that status? It’s all in the city Seattle! What kind of women would we be if we didn't give big ups to our own city? Seattle is the reason we were able to dream up this adventure and launch it to great big open hungry arms. But seriously, the Marination mob (our amazing customers), along with talented chefs, our strong marketing platform, and two devoted owners who love Seattle Street Food and even the Health Dept. at times gets us to that status.
Previously, to Marination Mobile, what were you two doing? Marinating on a much smaller scale.
Marination Mobile serves food that is both Hawaiian and Korean- why not just Hawaiian or just Korean? It would have caused issues between the Koreans and Hawaiians in my family…family gatherings just wouldn’t have been the same.
Was there a moment when you were in the process of building your cart when you stood back and thought, “What have we done?” We have got to make “moment” plural. It happens all the time.
As business owners of this venture, how has it impacted your life? Do you think you are the type of people who are meant for this? I no longer can make happy hour engagements, or my morning spin class. With that said, I wouldn’t trade Marination for the world. And without a doubt we were meant for this line of work. It allows us always keep our creative thinking caps on at all times.
I see you on Facebook and Twitter, how has social media helped you out? It's one of the reasons we can put gas in the truck and keep our chefs around.
Hours and location? Where can we find you on a given day?
Roaming the streets of Seattle six days a week. Equal opportunity neighborhood dwelling. Typically open 11a.m. to 2 p.m. The changing locations are posted on our website. marinationmobile.com and Twitter: @curb_cuisine
What other food carts, restaurants or bars do you frequent? Too many to list.
You have quite the following. Who is likely to show up at your window? Our customers are people who are hungry and don't want to spend a ton of money on lunchfuel. More than half are walking distance from our daily location, but we have saucy diehards who drive to find us whenever the mood strikes. All of our regulars are special, and we know each other by name. Sometimes it's a nickname we've coined, rather than their real name, but still.
Currently, Seattle has a much smaller food truck scene than Portland, what do you think the future will hold for Seattle’s food trucks/carts? I already know of 5 additional street food businesses that will be launching this summer. It’s a good start, but this is no easy business and we would suggest to anyone interested in street food to invest in comfortable shoes, don't hire anyone you can't imagine being right next to umpteen hours a week, and don't wear anything on the truck that you want to wear elsewhere, ever. Don't think set-up and tear-down is a fast process. Boy, its anything but that.
Comments:
Mr. Fizz
I have successfully reduced the recommended marination times from 36-48 hrs to 20 minutes using "pressure infusion marination". This u-tube vid describes the process: http://www.youtube.com/watch?v=AMQRSJUFuwM
Get yourself a clean 3-liter soda bottle, add meat/marinade, cap with a valve cap (Fizz Giz?) & pressurize to be beverage industry standard pressure level of 60PSI. Shake to thoroughly coat meat in liquid. Let sit 20 minutes, flip every 5 minutes so that all sides of meat bathe in marinade for an equal time.
I am wondering if the marination mobile folks use anything like this to speed up their marination processes? Anybody know? | foodista | 2024-05-23T00:42:18.321809 | 2010-03-02T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/03/02/marination-mobile",
"authors": [
"Melissa Peterman",
"Mr. Fizz"
]
} |
695 | Beets and Bubbles
By: Jameson Fink
Published: March 3, 2010
I have a strange relationship with beets. I absolutely love to cook them and they are so pretty. When it comes to eating them, however, there is something about their texture that I find a bit puzzling. But who cares what I think? That's why I take every opportunity to cook beets...for others to enjoy. How can such an ugly raw vegetable be so attractive when peeled and sliced?
My most recent opportunity to cook beets came on the eve of a sparkling wine/Champagne gathering among friends. Once again, I went to the farmers market with zero ideas, looking for inspiration. Hmm...beets? Apples? Fromage blanc? Fresh thyme? Done! I knew I wanted to combine all of these ingredients but I did not want to make a salad. My top priority was to create a dish that would allow you to hold your Champagne flute and still snack.
I rubbed the beets with olive oil, salt, and pepper, then put them atop a bed of fresh thyme. Wrapped in foil, they baked in a 350 degree oven until I could easily slide a knife into the middle. After letting them get cool enough to peel, I sliced the beets thin using my mandoline and then cut them into circles using the large end of a metal pastry bag tip. Assemble: beet, fromage blanc, apple, thyme, beet, toothpick.
What bubbles did I bring? Naturally for a party you want a big bottle. Magnum! What provides more impact and sizzle than to arrive at a party clutching an extremely large bottle of bubbles? And the nice thing about bringing Prosecco (an Italian sparkling wine) is that for the price of a puny, normal-sized bottle of true French Champagne, you can bring a magnum. My selection, the Adami Garbèl Prosecco 13, is a crisp and refreshing delight. And since it is not completely dry, it really goes well with the tart apple and fresh cheese. (But by no means is it sweet. Not even close. It's just that the Adami just doesn't have bracing dryness or searing acidity that would make it, well, less charming.) So what does Garbèl mean and what does the 13 signify? Your answer is here.
Jameson Fink is a wine buyer at a bustling grocery store in Seattle’s Capitol Hill neighborhood. He moved to Seattle from Chicago (where he dabbled in the restaurant and wine industries) five years ago to pursue a full-time career in wine. He’d rather be drinking Champagne and eating popcorn right now.
Comments:
Melissa Peterman
March 3, 2010
Hi James!
Where can I find the beet recipe? Can I find it on Foodista? YUM!
MyLastBite
Really love this idea for serving!
Carrie O.
Great taste in bubbles J. Magnums are always the best. Will try the beets too! Love 'em. | foodista | 2024-05-23T00:42:18.321809 | 2010-03-03T00:00:00 | {
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"Carrie O.",
"Jameson Fink",
"Melissa Peterman",
"MyLastBite"
]
} |
696 | Foodista Gets A Face Lift!
By: Sheri Wetherell
Published: March 3, 2010
We're always working hard to create new features and design elements. We greatly appreciate the contributions you've made to Foodista and we've listened to your feedback. It's only through the extensive knowledge and generosity of time from people like you that will we will build the world's best cooking encyclopedia!
We're happy to announce that we've completed a significant redesign of the user interface to both improve usability and accommodate new features. Below is a screen shot of what a new recipe page looks like. Some of the newer elements include:
A "Universal Sidebar," section on the right, which shows personalized information, including recently viewed pages,
A "Toolbox" on food, recipe, tool, and technique pages designed to put all the action items in one place,
A universal header with links to new browse pages for foods/recipes/tools/techniques.
Finally, this new design will give us even greater flexibility to make future improvements. As with any major change, it's common to miss something or fail to anticipate some of the effects on members. Please let me know if you have any feedback, suggestions, or ideas for how we can do better.
Cheers and Happy Cooking!
Comments:
ROKCO-Rok Jurca
March 4, 2010
Very nice and positive change.
Abby
Looks fantastic! Great work! =)
Sortachef
As a writer of recipes who also likes to tell a tale to go along, I'm not seeing how Foodista might help me. You seem to have a formula that lets others give input. Can you tell me how my formula might fit with yours? I'd love to contribute!
Cheers,
Sortachef
Mimi Cooks
The new changes look great!
Barnaby Dorfman
Hi Sortachef,
If you add a recipe (http://www.foodista.com/recipe/new)you can tell all sorts of stories in the "About" section. You can also set that recipe to "personal" making it so only you can edit it.
Separately, you can use our widgets to create links from Foodista to the stories you are telling on your blog...helping to build an audience for those stories! Here's more on our Widgets: http://www.foodista.com/bloggertools/widgets | foodista | 2024-05-23T00:42:18.321809 | 2010-03-03T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/03/03/foodista-gets-a-face-lift",
"authors": [
"Abby",
"Barnaby Dorfman",
"Mimi Cooks",
"ROKCO-Rok Jurca",
"Sheri Wetherell",
"Sortachef"
]
} |
697 | The Food Film Festival
By: Sheri Wetherell
Published: March 8, 2010
We're hosting our first-ever film festival! The Food Film Festival is co-sponsored by the International Association of Culinary Professionals and us - Foodista.com! The festival will be held in conjunction with the association's annual conference this April in Portland, Oregon.
To kick off the inaugural event, we've selected three films. Ingredients showcases the efforts of a Portland-based group of filmmakers highlighting the sustainable farming movement. From the United Kingdom, the powerful documentary The End of the Line addresses the alarming state of overfishing in international waters. Finishing off the trio is Today’s Special, a light-hearted independent comedy starring acclaimed actress and cookbook author Madhur Jaffrey.
Admission is $10 per film, each featuring an intriguing Q&A discussion afterward. The public is invited to attend! Film events will be held in the Salon Ballroom of the Portland Hilton. A no-host bar and snacks will be available. For tickets and more information click here. Seating is limited!
Ingredients
8:30 p.m. Friday, April 23rd
Local Filmmaker Showcase selection
A feature-length documentary, INGREDIENTS illustrates how people around the country are working to revitalize that connection. Narrated by Bebe Neuwirth, the film takes us across the U.S. from the diversified farms of the Hudson River and Willamette Valleys to the urban food deserts of Harlem and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. INGREDIENTS is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities. Written and directed by Robert Bates, produced by Brian Kimmel.
Running time: 94 minutes.
Expected to attend the post-film Q&A: Brian Kimmel, others TBA
The End of the Line
7:30 p.m., Saturday, April 24
International Drama/Documentary selection
Imagine an ocean without fish. Imagine your meals without seafood. Imagine the global consequences. This is the future if we do not stop, think and act. The End of the Line is the first major feature documentary film revealing the impact of overfishing on our oceans. Filmed over two years and across the globe, The End of the Line follows the investigative reporter Charles Clover as he confronts politicians and celebrity restaurateurs, who exhibit little regard for the damage they are doing to the oceans. This powerful film features top scientists, indigenous fishermen and fisheries enforcement officials across the globe, from the Straits of Gibraltar to Alaska to the coasts of Senegal to the Tokyo fish market.
Running time: 90 minutes.
Directed by: Rupert Murray. (Q&A panel TBA)
Today’s Special
10 p.m., Saturday, April 24
International comedy selection
In this super-feel-good foodie comedy, young Manhattan chef Samir rediscovers his heritage and his passion for life through the enchanting art of cooking Indian food. Directed by David Kaplan, written by Aasif Mandvi (The Daily Show With Jon Stewart ) and Jonathan Bines. Starring Aasif Mandvi, Madhur Jaffrey, Jess Weixler, Naseeruddin Shah, Harish Patel, Kevin Corrigan.
Running time: 99 minutes.
Expected to attend post-film Q&A: Actress Madhur Jaffrey, actor Aasif Mandvi and producer Nimitt Mankad
Comments:
Tanantha
It's very tempting!! Portland is only 3 hrs drive from Seattle. hmm...
Thanks for the great event! | foodista | 2024-05-23T00:42:18.321809 | 2010-03-08T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/03/08/the-food-film-festival",
"authors": [
"Sheri Wetherell",
"Tanantha"
]
} |
698 | When Worlds Collide: Beer and Wine
By: Jameson Fink
Published: March 10, 2010
I'd like to say that what is happening in the world of beer is so much more on the cutting edge than what is taking place in regards to wine, but I feel that parading out a brief phrase like on the cutting edge is a way too clinical and mundane way to describe the experimentation going on in American breweries. I would prefer to convey the creative, forward-thinking mindset of the beer community as crazy, ridiculous, outrageous, and reckless. Risky. How would you like to hear a business plan for a beer that would be cork-finished, flavored with cherries, aged in used Pinot Noir barrels, sour in taste, and secondarily fermented in the bottle like true French Champagne? Oh, still willing to write a check? One more thing. It's going to be a 12 ounce bottle that will cost 13 dollars. Still there? Great. So allow me to introduce Supplication from Russian River Brewing.
How does it taste? It's delicious: tangy and sour with a nice crisp finish. Definitely a beer you pour into a nice tulip-shaped glass and savor. I am still a bit fuzzy on what barrel-aging does for a beer. (Help me, science.) And how, specifically, Pinot Noir barrels get the nod for this beer versus any other wine grape aged in wood.
With the sour cherries and the Pinot Noir barrels involved, I think this would be an amazing match with anything duck. Might I also suggest a sampling of the runniest and stinkiest of cheeses? Yes, please.
Jameson Fink is a wine buyer at a bustling grocery store in Seattle’s Capitol Hill neighborhood. He moved to Seattle from Chicago (where he dabbled in the restaurant and wine industries) five years ago to pursue a full-time career in wine. He’d rather be drinking Champagne and eating popcorn right now.
Comments:
Helen Pitlick
March 10, 2010
Sweet post! I've been wanting to try Supplication ever since I saw it on the menu at the Stumbling Monk, umm, 2 days ago, though at the same time it sorta sounds like a shameless combination of everything that's popular in the beer world right now: sour beer, barrel aging, and being really expensive. Still, very tempting...
uberVU - social...
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: When Worlds Collide: Beer and Wine http://www.foodista.com/blog/2010/03/10/when-worlds-collide-beer-and-wine/..
nicole nicole
thank you great post
soutien gorge
great post | foodista | 2024-05-23T00:42:18.321809 | 2010-03-10T00:00:00 | {
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"Helen Pitlick",
"Jameson Fink",
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699 | Moleskine Passed Down Recipes Contest
By: Sheri Wetherell
Published: March 12, 2010
We are super excited to about our latest recipe contest! We've partnered with Moleskine - our favorite journal company - to create the "Passed Down Recipes, Timeless Favorites From Family and Friends" contest (from March 10-March 31).
For two centuries, Moleskine journals have been the legendary notebook used by great artists and thinkers, including Vincent Van Gogh, Piablo Picasso and Ernest Hemingway. The trusted, pocket-sized journals held their sketches, notes, stories, and ideas before they became famous images or beloved books. And for the last year and a half, the spicy red-covered Moleskine has been the Official Journal for the Foodista team.
We thought the two companies partnering on a contest was a match made in heaven...
We want to inspire you to share some of your favorites and collect new favorites from others! Print them out and add them to your Moleskine journal or simply save them in your Foodista profile. The lucky winner of the contest will receive a suite of Moleskine notebooks, including the newest Recipe Journal from their exciting Passions line, a cool embossed version!
The contest is being judged by famous Chef and Restaurateur, Tom Douglas; food-lover and author of Drunk Literature, Rebecca Hansen; and me, Sheri Wetherell, founder and editor of Foodista.com.
Have a great recipe you want to share?
Enter now!
(And, yes, you retain ownership of your recipe).
The winner will be announced in mid-April.
Comments:
uberVU - social...
March 15, 2010
<strong>Social comments and analytics for this post...</strong>
This post was mentioned on Twitter by foodista: New blog post: Moleskine Passed Down Recipes Contest http://www.foodista.com/blog/2010/03/12/moleskine-passed-down-recipes-contest/.. | foodista | 2024-05-23T00:42:18.321809 | 2010-03-12T00:00:00 | {
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"authors": [
"Sheri Wetherell",
"uberVU - social..."
]
} |
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