This Post was extracted from Roasted Chicken Recipes
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Tags: assessment, color, cooking, country, Faster Then Fast Food, Good Old Fashion Food, homemade-baking, pacific-time-, pioneer woman
Let’s have a history lesson. I was always a good student. I was one of those kids that did well in almost every subject (notice I said almost…numbers still elude me). But numbers aside, history was/is particularly delicious to me. Cooking has an interesting history of course. You don’t have to go all the way back to medieval times to find a fascinating tale. In fact I have a fun story for you. In the 1960s & 70s, in this country at least, the foodie-world was abuzz with the suddenly “discovered” truth behind “classical French cuisine”. It was brought to our attention by the commendable talents of Julia Child . Her book Mastering the Art of French Cooking changed the way American home cooks like my mother began to look at gourmet food. As I have said before. I was raised on this kind of fare. I was a nine year old who liked chicken liver pâté . I knew crêpe was not pronounced crape , and sauces always started with bones. But things can never stay just as they are, now can they? In fact changes were afoot in the culinary world. Because just as Ms. Child was introducing Americans to classical French cooking; classical French cooking was being challenged or perhaps re-interpretted in of all …
This article was extracted from Sippity Sup
Read more from the original source: The French Culinary Revolution- Salmon Nouvelle Cuisine
Tags: 1960s, changed-the-way, classic, country, france, lemon, mother, mushrooms, recipes, shallots, sorrel, story, vermouth, white pepper
Because besides being delicious and super fun, eating out can be wasteful and unhealthy and a big bad guy, Huffington Post ate in this week, and on Wednesday they ate vegan . Laura Beck of crying-funny blog Vegansaurus championed eating vegan and shared a recipe for pasta with chard and Field Roast sausage. Mmmmm yes! VegNews is going to India , and so can you! For the low, low price of $1295 plus the cost of airfare you can join their freakin’ awesome 12-day vegan tour of the country with VegVoyages. Bon voyage, bitches! If I said it once, I’ll say it a bazillion times: Vaute Couture coats are gorgeous and somehow even cheaper than they were last week as part of an end-of-season sale. Check. It. Out. (Thanks, Dan!) Slate weighs in on that ridiculous “is your SUV more environmentally-friendly than your dog???” wanna-be controversy and comes down on the feed-your-pet-vegetarian side. Excellent. Manhattan borough president Scott Stringer proposes NYC schools adopt Meatless Mondays . Tastes like victoryyy! [ Comments (0) | Add Your Comment ]
This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
Go here to see the original and read more: The Vegan Week That Was: Vegan Sausage on HuffPo, Meatless Mondays in NYC, VegNews goes to India, and more
Tags: borough, chard, coats, country, field-roast, india, like-victoryyy, result, said-it-once, slate, week-as-part
[ Photograph: Maggie Hoffman ] American craft breweries like to turn up the volume. While they’ve produced some truly great traditional porters , breweries all over the country have also been busy experimenting with high-octane Imperial Porters. Imperial beers are high-impact variations on traditional styles. Imperial porters are full bodied, with tons of rich malt and high alcohol levels. They are brewed with dark-roasted barley, which can add a bitter punch. Some include a generous helping of hops. (American Imperial porters are differentiated from Baltic porters by the addition of fragrant hops and dark-roasted malt, as well as the fact that Baltic porters are usually lagers, not ales, but the line is a little fuzzy and some use the category names interchangeably.) While these potent beers won’t be everyone’s favorite style, we found quite a few tasty examples in our roundup. Serious Beer Ratings ***** Our new favorite **** Awesome, worth remembering *** We’d consider buying this again ** There are probably better options * No, thanks, I’ll have water. Ratings are subject to personal taste. Our Imperial Porter …
This Post was extracted from Serious Eats
Read more from the original source: Serious Beer: Imperial Porters
Tags: baltic, country, craft, examples, impact, levels, personal, porter, richly-flavored, signature
This Post was extracted from Roasted Chicken Recipes
See the original post here and read more: Perfect Pot Roast…Redux!
Tags: boys, carrots, children, cooking, country, Faster Then Fast Food, Good Old Fashion Food, house, life, onions, pioneer, pioneer woman, Tasty Recipes
Will the little cupcake ever steal the cinnamon roll’s thunder? [Photographs: Erin Zimmer] There are few food smells quite as hypnotic as the Cinnabon smell. You know it. At just about any mall food court, airport, or train station, it’s there lingering, taunting you. “I am a multi-hundred-calorie wad of corn-sweetened, mass-produced heaven,” it says, and even the most fiber-worshiping, artisanal-kale-eating soul walking by will take in a big whiff. But after 25 years, the Cinnabon counter is making room for a new dessert—and it doesn’t even have an addictive aroma. The cupcake. Ah, the cupcake. So far Cinnabon has launched four flavors: Cinnacake (I mean, how could they not go there), Carrot, Chocolate, and Vanilla. The recipe was devised by Cinnabon founder Jerilyn Brusseau (aka “CinnaMom”) in her country kitchen on Bainbridge Island, a half-hour ferry ride from Seattle. I was invited to visit the farmhouse with some other bloggers—and, a few pounds of frosting later, left with more than I’d ever thought I could know about the Cinnabon story. Who Is CinnaMom? Jerilyn Brusseau, …
This Post was extracted from Serious Eats
Go here to see the original and read more: Baking Cinnabon’s New Cupcakes with CinnaMom Jerilyn Brusseau
Tags: corn, country, Court, cupcake, cupcakes, food, result, seattle
I spent the night at my mom and dad’s house last week. I’m sure I’ve mentioned this before, but they live an hour south of San Francisco in Los Gatos. It’s nice cooking in their kitchen this time of year because the view from the sink is quite beautiful. The hills surrounding their house are an electric shade of green and the old craggy-skinned oak trees are covered in moss and lichen. They say coyotes have been out recently, but when I was growing up it was mainly deer, skunk, and raccoon, (and the occasional rattle snake). I made a big pot of farro and bean stew for them – simple, hearty, and straightforward. They both went back for seconds, and I took that as a good sign. This recipe below ended up being quite a departure from the recipe I photocopied, folded, and slipped into my overnight bag – regardless, I wanted to mention the book the inspiration came from – La Cucina: The Regional Cooking of Italy . I’ve been reading through it at night. It’s the culmination of the work of the Accademia Italiana della Cucina – an organization of thousands of members who would visit villages, towns, and farms all across Italy to document cooking techniques and ingredients – in order …
This Post was extracted from 101 Cookbooks
Go here to see the original and read more: Simple Farro & Bean Stew
Tags: cookbooks, cooking, country, coyotes, cucina, culmination, grated, italiana, italy, kitchen, occasional, raccoon, simple-farro, snake, work
From Slice Every week, Pizza Girl ( Diary of a Pizza Girl ) stops by with insights and a behind-the-scenes look into the world of pizza-delivery drivers. Take it away, PG! —AK I get asked a lot how much you should tip on pizza delivery. First, to stave off some objections, here’s the situation upon which my opinions are based. I work in a suburban area (and recently in a fairly rural area) in Texas. There are large labyrinthine subdivisions and apartment complexes. It can take me upwards of 15 minutes one way to get to a delivery. I have no idea about tipping in any other part of the country or in urban settings. “If you don’t like paying a tip, please go pick up your pizza.” There are lots of different numbers floating around there from “$2″ to “tip the same as you would a waiter” Here are my rules (and why): $3 minimum tip. This is 15% on a $20 order. It is not my fault if you ordered less than $20 worth of pizza. Between one and three pizzas is the exact same amount of…
This Post was extracted from Serious Eats
Go here to see the original and read more: How Much Should You Tip on Pizza Delivery?
Tags: country, delivery, diary, drivers, food, girl, insights, person, phone, pizza, pizza-girl, store, street, weather
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Tags: country, david, germaine, his-country, images, nancy, philippa, reeve, result, salvoni, she-had, teaser, Weddings
[ Maps: Daily Yonder ] Daily Yonder , a blog devoted to rural American goings-on, created these fascinating maps about eating habits across the country using the USDA’s Food Environment Atlas. It’s hard to simplify the data into clear, absolute terms, but in most cases, the higher the fruit and vegetable consumption, the lower the obesity rate. Whoa Colorado, you are a pretty skinny state! Here are just two of the many maps Daily Yonder shares relating to food and health. [via Ezra Klein and @gastropoda ] Related Data Visualization: Subway Locations in the U.S. Data Visualization: Distances to Nearest McDonald’s Data Visualization: Soda vs. Pop vs. Whatever
This Post was extracted from Serious Eats
Read more from the original source: Data Visualization: Food Consumption and Obesity Maps
Tags: absolute, atlas, consumption, country, data, eating-habits, environment, food, health, mcdonald, obesity, soda, Terms, vegetable
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