Ever been in the mood to talk about food or share a food photo or recipe but knew that your family & friends have had enough? Well, how about if we make this a safe space for food lovers?
Share away, foodies.
Who are your favorite chefs? Why?
Do they have cookbooks or cooking shows?
It's cake season for me. Birthdays on a regular basis from now until October. Today, in fact, is a carrot-pineapple cake with cream cheese frosting day.
Anyone hear of any new or interesting cakes out there? What would you request?
The garlic scape season is very brief - if we're lucky they appear in all their wild, curly beauty in the farmer's markets for a month in mid June.
My favorite thing to do with them is to make this very simple pesto - it takes less than 10 minutes and freezes well to enjoy later in the summer. It's obviously delicious on pasta but I really love it on sliced, lightly grilled (or toasted) baguettes. A few of those; a cold glass of lemonade or wine ; an interesting book - that's the good life!
Garlic Scape Pesto Makes about 1 1/2 cups
10 large scapes - cut into 1" pieces
1/3 cup unsalted pistachios
1/3 cup finely grated Parmesan (the best you can afford)
1/3 cup good quality olive oil
Anyone know and tips or tricks for Indian cooking? Naan, tandoori, chutney, and so on? We got what seems to be a pretty good cookbook recently, but suggestions are always helpful. What are the rules?
I just saw a news item saying that the doctor that first came up with the idea of a gluten-free diet said, "Oops, um, my mistake." It's actually something else, he says. Indigestible sugars.
I always doubted that half the planet was suddenly allergic to bread.
What is amusing is the number of gluten-free brands, products, and companies that have risen like bread dough over the last few years to feed this fad. What isn't amusing is how many people believed a doctor they never met.
It has happened before. Remember when butter was bad for you, until it wasn't anymore?
Let the indegiestible sugar fad begin!
My latest baking discovery is crackers. I had no idea how quick and easy it is to make a bacth of delicious crackers until, oh, a few days ago. It never crossed my mind to try to make them, and I somewhat assumed that they were tricky and special. How wrong I was.
Crackers are perhaps the easiest thing anyone could possibly bake. The recipe is incredibly forgiving and adaptable. Check this out:
2 cups of flour. Any flour, or combination of flour. White, wheat, rye, etc.
Flavors. Add any amount of whatever you want to flavor - herbs, spices, seeds, etc.
2 to 8 tablespoons of any fat. Butter, lard, oil, etc.
Enough water to hold it together in a ball (about 2-8 tablespoons depending on what you added above)
A bread thread!
Did you know that a yeast has about 20 billion cells per gram. That's hundreds of billions of yeast cells in each yeast packet, and then they start multiplying when activated...
What kind of bread do you like to make? What's your process?
Time to create a catalog of pies made this summer.
I generally follow the fresh fruits for guidance, and make pies with whatever is in season.
In 2013, my pie list thus far includes:
- key lime pie
- stawberry rhubarb pie
Did anybody else hear Michael Pollan on with Amy Goodman on Democracy Now on Monday?
It was a full hour of food talk - the history of food from the discovery of cooking meat over fire on forward to the invasion of the home kitchen by Betty Crocker and the microwave.
It was a non-pedantic, amiable, even loving discussion of food, making and eating that was a lot of fun to listen to. Nothing radical to foodies, but a discussion that you could listen to easily while wahing the dishes or chopping veggies (set your laptop up by the sink and listen to the podcast).
And yes, slowfood does get discussed.
I got my first wok at age 12, along with a cleaver and a book of Chinese cooking styles and recipes.
The wok is a great, all-purpose pan. I think if I had to have only one pan, it would be the wok. It's best for high tempearture stir frying, but can also be used for deep frying, soups, and just about anything else a regular stove top pot or pan could do. I haven't tried it, but I bet it would be good for popcorn.
The wok is one piece of curved metal, designed to take the high heat at the base and spread it evenly up the sides. There's a saying that you can't have a wok that's too hot. You can turn your stove burners all the way up for stir frying.