Tag: slow
group name: slowfood
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December 25, 2009 10:38 AM EST --
This holiday brings family and friends together like very few others. Thanksgiving and Passover do as well perhaps, but that's about all (with which I am familiar) that has the ability to strengthen . . .
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January 04, 2008 01:28 PM EST --
Making perfect tender juicy meatballs is an art. There are a thousand different opinions out there on how to create that elusively tasty creation. Common wisdom says a good meatball must have egg or milk, . . .
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August 22, 2006 05:58 PM EDT --
Our local county historical society has a log cabin exhibit at the county fair and I just spent the past four days working in it. The cabin was built in the northern Minnesota woods in 1893 . . .
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March 25, 2006 06:26 PM EST --
Pet Food?
Owning a sourdough starter is a lot like owning a cat: It doesn't require a lot of attention, but you can't completely ignore it either.
Although I love baking bread I avoided sourdough . . .
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April 04, 2006 08:05 PM EDT --
This is not something I wrote. It's part of one of those email letters that go round and round "please send this to 10 people who you think are old" kind of thing. But I thought . . .
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February 09, 2006 05:41 PM EST --
Stock Options
I blew it. Despite being intimately involved in the high-tech/computer/Internet/media arena during the 90s I failed to have the opportunity to acquire a single stock option. Oh, . . .
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August 14, 2006 05:57 PM EDT --
Beer Bread, Take II
(Note: This was originally posted on Seriously Good in November of 2005.)
Some months ago I made a loaf of beer quick bread. It was mighty tasty but had the drawback of all quick . . .
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June 14, 2006 03:24 PM EDT --
Any member of "Slow Food" who appreciates fine French cuisine and/or France and the French (as I do) will love this book. Once I started it, I could barely put it down. It is written in a breezy . . .
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May 01, 2007 02:46 AM EDT --
As I was cleaning up tonight, I actually remembered to put a few beans out to soak. I try to think about dinner the night before so that life is not quite so chaotic, but it made me remember why I started . . .
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January 04, 2008 04:06 PM EST --
When the wind is howling and the temp erature outside is somewhere south of freezing, there is nothing more comforting than a good homemade dish such as chicken pot pie. Filled with fresh veggies nestled . . .
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February 25, 2006 12:13 PM EST --
I thought these were astonishing statistics of the direction we continue to move in our eating habits. Below is something that I got from "organics consumers" ebulletin.
"Less . . .
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May 05, 2006 11:19 AM EDT --
Cooking Class
Real Cooking Made Simple
By Chef Kurt Michael Friese
The Extension of my Hand (Part 2 of 2)
American Chefs use many different knives - different sizes, shapes, . . .
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August 02, 2006 10:03 PM EDT --
It's too hot to cook, Baby! That's okay, we'll eat anything you set before us. It's almost too hot to eat anyway. What's in the fridge? Okay, just boil some potatoes up and a few eggs . . .
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September 23, 2006 02:34 PM EDT --
Teenage Bread --
But the bread… Sigh. It was nasty, soft, gummy stuff that stuck to the roof of my mouth without benefit of peanut butter. No, not that loaf in the picture, another, sadder loaf. . . .
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October 09, 2006 03:20 PM EDT --
I've been considering writing a book on picnics and have completed what I call a mockup for the TOC and first chapter. I'd like comments from anyone interested in food or writing. There is a . . .
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April 29, 2006 09:10 AM EDT --
Well, not only did I go to Haymarket yesterday but a friend invited me to go to the Super88 Market in Malden -- the biggest Asian grocery in metro Boston!
The sun was shining, the breeze was wafting through . . .
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May 03, 2006 07:50 PM EDT --
Cooking Class
Real Cooking Made Simple
By Chef Kurt Michael Friese
Sausage
Sausage is one of those universal foods. Nearly every culture has some form of ground . . .
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May 04, 2006 07:01 PM EDT --
Cooking Class
Real Cooking Made Simple
By Chef Kurt Michael Friese
The Extension of my Hand (Part 1 of 2)
The Knife. No other tool is so elemental, so representative of the cook . . .
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August 13, 2006 08:07 PM EDT --
My take on Chicken Veronique is adapted from Schartz Cooking With Herbs And Spices - Dishes of the World which I picked up for $.99 at JR Tobacco in North Carolina around 1990. Schwartz is . . .
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September 06, 2006 12:13 PM EDT --
Thank you to all of you who suggested names for my goat cheeses. This week I started testing the aged and aging cheeses that I had rolled in ash, pepper, Herbes de Provence and ginger. While . . .
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