January 2009
25 posts
Bush War on Roquefort Raises a Stink in France
mattlehrer:
Edward Cody in WaPo:
In its final days, the Bush administration imposed a 300 percent duty on Roquefort, in effect closing off the U.S. market. Americans, it declared, will no longer get to taste the creamy concoction that, in its authentic, most glorious form, comes with an odor of wet sheep and veins of blue mold that go perfectly with rye bread and coarse red wine.
…
Besides,...
Watch2050ad:
PETA’s “Veggie Love” ad, rejected by NBC for Superbowl play because of concerns over a woman “rubbing pelvic region with pumpkin” and another “screwing herself with broccoli (fuzzy).”
PS: “Studies show vegetarians have better sex” — hell yes!
Take Bacon. Add Sausage. Blog. →
This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse...
Mark Bittman: Eating Right Can Save The Planet →
In his new book, Mark Bittman, one of my favorite food writers (How To Cook Everything and How To Cook Everything: Vegetarian are my go-to cookbooks, with apologies to The Joy of Cooking) makes the case for drastically recalibrating our diets.
Bittman says that Americans raise and slaughter 10 billion animals each year for consumption. If we all decreased consumption of animal products by 10...
A fresh start for your pantry →
Mark Bittman on what to toss and what to stock for the new year. Some of my favorite tips:
Abandon spices that are a year old. Stock up on cardamom, cumin, fennel seeds & pimentón/Spanish smoked pepper (ANYONE HAVE A FAVORITE BRAND? Email me! nora@shermanhome(dot)com) and use them all adventurously; forgo dried parsley & basil — “they’re worthless.”
Swear off...
“Complain all you want. It’s like railing against the pounding surf. [Rachael...”
– Anthony Bourdain
(via caryrandolph) (via biteofpythias)
Trend Alert: Lamb Bacon →
“Bacon lovers take note: There’s a new meat in town. Cured lamb belly is showing up on menus all over, cozying up to eggs at breakfast and standing in for its porcine counterpart in wintry dinners. Because it has a lower fat, lamb bacon doesn’t crisp up as well as pork. But chefs like its meaty texture and the rich, gamey flavor it adds to hearty winter dishes.”
via:...
1 tag
Ham and Black-eyed Pea Soup with Collard Greens
For good fortune in 2009, do as Southeners do: eat black-eyed peas today. beautifulordinaire’s soup will do the trick:
2 medium onions
2 garlic cloves
one 1/2 pound piece of cooked ham
4 tablespoons olive oil
1 pound of collard greens
2 cups of chicken broth
6 cups of water
two 16 ounce cans of black-eyed peas
a couple of carrots chopped
2 teaspoons of cider vinegar
Chop onions and...
