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Scale Up to a Rustic Italian Cake- Lemon Buccellato with Blackberry Sauce

March 11, 2010 – 8:12 pm | by admin

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Here we go. This is the first day in my quest to become a better baker. All the best bakers use weight measurements. So I got myself a kitchen scale. You can get one too if you want to follow along and become a better baker. I chose the EatSmart Precision Pro Scale . I have even added this scale to my OpenSky Shop so it is easy for you to add a scale to your life too. Just CLICK here . To make it even easier, I have a 10% off coupon code you can use. Just type SIPPITY10 in the coupon code box at check out. There may come a time when my baking skills outgrow this scale (keep your fingers crossed). But in the meantime I chose this scale because it seems like a great entry-level piece of equipment. You got to learn to crawl before you walk… so I chose a scale that’s easy to use, that’s reliable and is digital. Besides, at $27.99 (even before the discount) it cannot be beat for function and form. Because let’s face it, this scale is sleek and good-looking. Sup! likes that. I mentioned that this scale was digital. This is important to me. Because I am just getting used to the idea of a scale in my…

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Video: How a Korean Great-Grandmother Makes Kimchi

March 11, 2010 – 5:15 pm | by admin

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“Since I have a big family, I’ve made kimchi so many times. I must have made it more than 10,000 times,” says Yu Um Chon in the beginning of this video from Cool Hunting . She demonstrates how to make cabbage kimchi by mixing together radish, hot pepper, salted shrimp, garlic, ginger, scallions, fish sauce, and sugar, and layering the mix with cabbage leaves (she adds artificial sweetener to cut down on sliminess). Watch the video after the jump. How Yu Um Chon Makes Kimchi Read the recipe at Cool Hunting . Related Video: How to Make Kimchi on ‘Nyam Nyam’ Kimchi Donuts from Dunkin’ Donuts in Korea The Paupered Chef Makes Kimchi In Videos: Korean Kimchi Commercial

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Veggie Pot Pie Stew, Sweet Potato Drop Biscuits

March 11, 2010 – 1:46 pm | by admin

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Dinner 3/09 Veggie Pot Pie Stew Sweet Potato Drop Biscuits The drop biscuits combine the sweetness and color from the potatoes with a quick and simple recipe that results in a vibrant and tasty accompaniment to the hearty (and filling) Veggie Pot Pie Stew. This is a test recipe for Isa Chandra Moskowitz’s next cookbook. As part of the testing agreement, we can’t give out the recipe. Tags: potato , carrots , sweet potatoes , biscuits , stew , vegan , food , dinner , tofu666 Read the original: Veggie Pot Pie Stew, Sweet Potato Drop Biscuits

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Eat Smart Scale Give-Away Winner from Sup! & #OpenSky

March 10, 2010 – 8:36 pm | by admin

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The time has come. We have a winner and I know who it is! That’s right somebody out there just won this EatSmart Precision Pro Scale. It was an easy contest too. All you needed to do was follow me on Twitter and I put you in the drawing. I also have some more news. Since (sadly) not everyone can win this scale. I have decided to give you 10% off this scale if you get one from my OpenSky Shop. Just use the coupon code sippity10 at check out. I really hope you decide to get a scale too, because I want you to become a better baker along with me. Starting tomorrow I am going to start posting semi-regular posts about baking. All the measurements for these posts are going to be in weight. Because better bakers use weight. They really do, and now when we bake– so will we! So If you don’t have a scale, get one and use the coupon code sippity10 . So on to the results. Now I could just blurt it out right here couldn’t I? But how much fun would that be? Instead, I videotaped the drawing, live…

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Three Floyd’s Brewpub: Top Notch Beer, Good Enough Pizza

March 10, 2010 – 3:45 pm | by admin

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From Slice Slice–Serious Eats Chicago contributor Daniel Zemans ( Chicago Pizza Club ) checks in with another piece of intel on the Windy City pizza scene. — The Mgmt. [ Photographs: Daniel Zemans ] Three Floyd’s Brewpub 9570 Indiana Parkway, Munster IN 46321 ( map ); 219-922-4425; threefloydspub.com Pizza Style: Thin-crust Oven Type: Gas The Skinny: Not worth the drive from Chicago just for the pies, but for a bar this is pizza well done Price: 14-inch pizzas, $11 to $16 I have yet to meet a serious beer drinker in Chicago who does not love beer from 3 Floyd’s , the Munster, Indiana–based brewery that’s been pleasing discerning Midwestern palates since 1996. The company has undergone a few expansions in the dozen years it’s been open, but demand is so high around here that widespread national distribution is still a ways away. In the meantime, if you are in the area or have a particularly good friend who is, Dark Lord Day is April 24, and if you want a golden ticket , you need to start following 3 Floyd’s on Twitter now. At the brewery sits Three Floyd’s …

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Want to write for SuperVegan? Apply here!

March 10, 2010 – 1:51 pm | by admin

448afce220rvegan.jpg Want to write for SuperVegan? Apply here!

Hey y’all! SuperVegan (that’s us!) is looking for bloggers, contributors, and vegan busybodies to write fascinating/entertaining/awesome/all of the above posts for our blog. Here’s what we need: Staff Writers : excellent regular bloggers who are up on vegan news and can write one or two posts each week. Should be able to take assignments, come up with your own post ideas, edit yo-self, happily accept constructive criticism and editing, and provide original primary-source reporting and research. For example, we would looove to post interviews with vegans who are doing cool stuff. Contributing Writers : Bloggers to write occasional posts on topics of interest to vegans (i.e., food, cooking, animal rights issues, vegan/veg events, vegan fashion, political initiatives, restaurant openings and closings, national/international vegan news, and whatever else you can think of!) For ye staff writers: e-mail us with a blog post you would write for SuperVegan if you were on staff today, written in our style; keep in mind that if we like it we might post it! Also, supply us some links to your writing on a blog or website or whatever you’ve got, give us a sense …

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Veg Salads 101: Ten Tips for a Silver Fork Status Salad.

March 9, 2010 – 5:52 pm | by admin

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Does your salad deserve a plastic fork, or a silver fork? Lets bring your salad up to silver fork status, with my Veg Salads 101. Bad vs. Good vs. Great, Salads! When you hear the word “salad” what do you think of? Something bad, with a tiny iceberg lettuce pile, a few boring tomatoes, cucumbers and onions plopped on top, thick ranch dressing dripping over each lifeless ingredient? Change those thoughts! A salad can be a delicious, creative, healthy, substantial, filling, smile-inducing meal . Fiber, vitamins, minerals, phytochemicals and plenty of flavor make salads one of the healthiest (and most delicious) meal options out there. Check out my Vegan, Vegetarian, Veg Salads 101… Make a Great Salad! Ban the Bad. There is nothing worse and more cringe-inducing than biting into a poorly made salad: wilted or ‘barely green’ greens, too much heavy dressing, lifeless tomatoes, poorly sliced chunky cucumbers, browning avocados. Eating a bad salad makes you feel as though you are punishing yourself. Be good to yourself! Feed your senses and taste buds by biting into an extraordinarily made salad: crisp fresh greens, perfectly …

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Portland, Oregon, Has Not One But Three(!) Artisanal Pizza Carts

March 9, 2010 – 2:40 pm | by admin

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From Slice [Clockwise from top right: Pizza Depokos ; ExtraMSG.com (2) ] What is it about Portland, Oregon?!? The place has not one, not two, but three (THREE!) artisanal pizza carts. Pizza CARTS, mind you — not pizzerias. I’m not super in love with the word artisanal, but I’m using it here as shorthand for the type of pizza made that employs an “…oven running at 800 degrees slinging out freshly made pizzas with ingredients like fresh mozz and doughs allowed to ferment for 24 hours,” as Nick Zukin writes in his Portland pizza cart roundup on his blog, ExtraMSG.com . Yeah. Did I say that this was coming from CARTS? I did? Good. Zukin did this pizza cart crawl with Adam Lindsley of This Is Pizza . The pair hit newcomer Pizza Depokos (more a shack than a cart), Pyro Pizza , and Wy’east . ( You can read Lindsley’s take on Pizza Depokos here. ) In case you did not know from one of the other 473 times I’ve mentioned it here, I lived briefly in Oregon/Portland (1997–2000), and the pizza scene at that time was just nothing. NOTHING, I say. As Zukin writes: As Adam …

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Rudy’s Food Trivia

March 9, 2010 – 2:02 pm | by admin

Many thanks to Rudy’s – Cooks Paradise in Twin Falls for sending the food trivia. Lots of fun! This Week in the History of Food and Drink March 8: National Farmer’s Day March 9, 1839: The Great Pastry War ended this day. A conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that some Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. Several other countries had asked the Mexican government for similar claims in the past due to civil unrest in Mexico, without any resolution. France decided to do something about it, and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838, and through the mediation of Great Britain were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839. March 10, 1867: Lillian D. Wald was born. She was a scientist and nurse, and among her activities, she helped initiate the enactment of pure food laws in the U.S March 11, 1853: Self rising flour was invented by Henry Jones. March 12, 1894: Coca Cola was first bottled by Joseph A. Biedenham of Vicksburg, Mississippi. Before that it was only mixed to order at the soda fountain. On the …

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Seattle: Oatmeal and Ice Cream for Breakfast at Molly Moon’s

March 8, 2010 – 12:30 pm | by admin

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Note: Please raise your cones (or cups) to our new ice cream correspondent Brad Thomas Parsons. An ice cream correspondent—pretty neat, right? Brad will check in every Monday on all matters cold, creamy, and delicious. —The Mgmt. [Photographs: Brad Thomas Parsons] Fresh from an evening eating my way through Baconopolis II, Tom Douglas ‘ sold-out celebration of all-things bacon—with memories of a bacon-salted, maple-glazed doughnut still in my head—I didn’t really have any business waking up the next morning and starting my day with a bowl of ice cream. But when you think about the amount of sugar-soaked calories in a typical weekend brunch of pancakes (and aren’t they just a vehicle for that jar of sweet maple syrup?), ice cream for breakfast isn’t as crazy as it sounds. And when you pair it with oatmeal, as they do at Molly Moon’s in Seattle, the whole concept starts to feel vaguely healthy. With that rationalization guiding my way, I made an early morning pit stop at their Capitol Hill location in the historic Oddfellows building. You can top your bowl of locally grown steel-cut oats with any of the featured ice creams on the board. I went with the server…

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