I'll be gone for a little while--off to Californ-I-A, land of the Meyer lemon.
Category: Food
Hang on…
As you can see, I’m tinkering. Color and flair and silvery anchovies will return in a bit…
My Fruitcake Brings All the Boys to the Yard
Damn right, it’s better than yours!
Yours is the stuff they make jokes about–terrible gifts, lasting for years, etc.
Mine, however, will show the world that fruitcake is actually really delicious.
Pantry Magic: Nuevo Pistou
It’s freakin’ cold. At this point, most people start waxing lyrically about hearty winter soups.
But I don’t really like soup. Or most soups.
The trouble with most soups is that every bite is the same–this is the huge flaw in the one-dish meal. It’s totally boring. Somehow, even if it’s jam-packed with a bunch of ingredients, it still winds up tasting essentially the same.
I like variety–I like to be able to put together each bite in a new way. If I’m going to be eating a one-dish meal, I still want it to taste like I’m eating at least two things.
Sabra Followup
Ooh. Wait. Yikes. Porkchop Express visited the Fancy Food Show, and the Sabra people were there. Scroll down till you see the guy in the burgundy apron. I’m not sure I’m hungry for hummus at all anymore.
Sabra Hummus Fans, Unite!
Sabra hummus is the kind of chickpea goodness that might make you stay up for a week, gamble away your savings, have unsafe sex with strangers and maybe even lose all your teeth. It’s junkie-fying.
World’s Largest Malt Ball
Ever since I read that there’s such a thing as malt-flavored soy milk (specifically, Lower Sugar Vitasoy Malted), I’ve been hankering for it. It doesn’t seem to exist in the US, alas.
So I thought I’d just make myself some plain old malted real milk.
Easier said than done:
My malt powder had totally glommed together in its container–it had been a very humid summer.
I did actually try gnawing on the giant malt ball…but it wasn’t very satisfying. Now I’m back to scanning the shelves for this Vitasoy product.
Guanch, y’all!
I finally busted into the guanciale I cured myself after my class at the Brooklyn Kitchen.
Gorgeous:
It’s pretty salty….because I spaced and left it in the salt for more than a week, rather than the recommended 4-5 days. I can’t say I really got much of a sense of the garlic, thyme, allspice, fennel and whatever the else I threw on it.
Aksu Honey Fruit
You know when you make a piece of toast, and you’re buttering it, and you’re thinking, “Should I put jam on this, or honey?”
Leave it to the Turks to solve this morning dilemma.
Zucchini Bread
And in the same way that I always thought I was normal growing up, and then it turned out I totally wasn’t, I first went looking for a zucchini bread recipe in Joy of Cooking. It’s a standard recipe, you know? I was a little disturbed to see it wasn’t in there. I guess it’s a standard only if you grew up in 1970s New Mexico, and you had a garden that disgorged 800 tons of zucchini every fall. In that alternate hippie universe, zucchini bread is just as normal as zucchini chocolate cake, for instance.