Tag: slow food
group name: slowfood
|
June 10, 2008 10:46 PM EDT --
As promised, here's the first of what I hope will be several recipes utilizing my new (fair-weather) best culinary friend, garlic scapes. For those of you who didn't see my earlier article, . . .
more
|
|
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 . . .
more
|
|
June 11, 2008 06:16 PM EDT --
I've been hooked on farmers' markets ever since I spent five years living in Madison, Wisconsin, where the Dane County Farmers' Market takes up the entire square around the Capitol in downtown . . .
more
|
|
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 . . .
more
|
|
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, . . .
more
|
|
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 . . .
more
|
|
January 20, 2008 01:57 AM EST --
Beer is a social activity as much as it is a brew. Most beers are based on 4 ingredients: malt (roasted barley), water, hops and yeast. So the taste of beer can vary widely depending upon the recipe. . . .
more
|
|
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. . . .
more
|
|
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 . . .
more
|
|
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 . . .
more
|
|
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, . . .
more
|
|
March 08, 2007 10:04 AM EST --
A quick break from the childhood nutrition series, then back to that. I had to post an update on the following. Time magazine's cover article (COVER!) is on the issue of eating local versus big organic. . . .
more
|
|
June 16, 2006 08:22 PM EDT --
Heaven Scent
I read recently that the most popular sandwich in the US (discounting hamburgers, I assume) is ham. Although I presume most people eat of some sort of processed ham on some sort of commercial . . .
more
|
|
December 07, 2006 05:58 PM EST --
Today's Gather Poll was, "Do you agree with the ruling in New York to ban all trans-fats in restaurants?" For the 49 percent of respondents who answered, "Yes," I have a . . .
more
|
|
September 19, 2006 07:52 PM EDT --
Deep in Our Genes --
Were you and I living on a farm in the South 100 years ago, we'd be giving thought about now to the upcoming hog-butchering. Here in the valleys of East Tennessee (it's . . .
more
|
|
October 06, 2006 05:45 PM EDT --
Ritual --
Sunday I cooked -- really cooked -- for the first time since I moved into this new place.
After a week of TV dinners while I searched for and began organizing pots and pans, dishes and glasses, . . .
more
|
|
June 05, 2008 12:51 AM EDT --
The Inner Springs News
June 4, 2008 - GRANNY G'S GOOD NEWS
A new lunch counter, the Holy Grill Cafe , has opened up in Inner Springs. The Holy Grill's specialty is locally-grown . . .
more
|
|
June 18, 2006 05:26 PM EDT --
Froth
I've loved soufflés for as long as I can remember, my mother made them fairly often when I was a child and I recall a feeling of wonder at the way they puffed and browned magically becoming . . .
more
|
|
August 14, 2006 03:15 PM EDT --
An old friend named Becci gave me the original recipe for her delicious pie. I have tweaked it a little over the years. We use the apples from our trees every season. They are tart but . . .
more
|
|
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 . . .
more
|
|
|
|
