Category: musings

02
May
2008

Recent Food Neologisms

New words and phrases coined about food, courtesy of the Double-Tongue Dictionary. vegecurious adj. “Tomerlin says about half of Spiral’s customers aren’t vegetarian, but folks she dubs ‘vegecurious‘ (sounds vaguely naughty). She advises first-timers to start with more entry-level dishes…

28
Apr
2008

Waldorf Pudding on the Titanic

Research turns up two ancient recipes for this Titanic dessert — but which one is the one they served? You may remember my entry from a few weeks ago where I described all of the food served in the elaborate…

20
Apr
2008

Decoding PLU Numbers

Here’s a very interesting bit of information from our friends at Serious Eats about the numbers they put on those little stickers on items from the produce department… Conventional produce gets a four-digit number. Organic produce gets a five-digit number…

17
Apr
2008

Bring Your Own Bag

I’m seeing more and more people get into the spirit of environmentalism by bringing their own durable grocery bags into the store with them. My local Trader Joe’s has a contest where they’ll give away a $25 gift card for…

16
Apr
2008

The Last Meal on the Titanic – The Other Classes

What the second and third class passengers on the Titanic ate. As an aside and an update to the last entry about the Titanic, some people who saw it were wondering what the other people on the ship were eating….

11
Apr
2008

Mass Consumption

I wrote the entry on braising this morning because I made braised lamb shanks the other night. Looking over this weblog, you’d think we eat lamb every night. I guess I’m just on a kick. According to the US Department…

09
Apr
2008

The Last Meal on the Titanic

It was on April 14th, 1912 — over 100 years ago — when the last meal was served in the first-class dining room on the RMS Titanic. As we all know, later that night, the ship collided with an iceberg…

01
Apr
2008

More Food Words

Courtesy of The Double-Tongue Dictionary break beef v. phr. Every Friday, he picks up a carcass or two from Redwood Meat, then brings the meat back to the store and cuts it into rib-eyes, prime rib, filet mignon—just about every…

01
Apr
2008

Cookbooks I’m Liking

The Whole Beast: Nose to Tail Eating by Fergus Henderson. Many interesting and unique recipes. Fergus is known for his use of products that many of us wouldn’t consider eating … innards, marrow, etc. I’ve tried a couple of the…

07
Mar
2008

My Recent Penzey’s Spice Order

penzeys.com — the descriptions are from their website. Quan Item No. Description Price —- ———– ——————————- ————– 1 48040 Smoked Spanish Paprika 4 oz.bag $4.59 Rich, colorful Spanish Paprika, naturally smoked over traditional oak fires. Awesome flavor and perfect color,…

05
Feb
2008

Recent Food Neologisms

flossy adj. Most of the good Portland restaurants serve what is known as “flossy” food (for fresh, local, organic, sustainable, seasonable). Flossies are people who believe in these ideals and try to eat in that manner. foodshed n. the area…

05
Feb
2008

Classic Bugs Bunny

French Rarebit (1951) (Keeping this page up-to-date is pretty tricky. Sorry if the videos don’t work for you.) Rabbit Fire (1950) Bugs: “Filet of Duck Bordelaise Maitre d’Butter. Yum-yum… Duck Polonaise Under Glass. Mmm-mm.” Daffy: “Rabbit au Gratin de Gelatin…

16
Jan
2008

Where to Eat in Arlington and DC

Over on Serious Eats, I just spent a bit of time writing a long message about where people should eat when they’re coming to the DC area. I focussed mostly on budget eats in Arlington. Here’s a bit of what…

14
Jan
2008

Fresh Blueberries Again!

Granted, they come all the way from Chile, but they’re fresh and flavorful, and you can get a whole pint for only $3.99 at Trader Joe’s. My favorite way of eating them has me adding about ¾s cup of a…

08
Jan
2008

What the Floyd?

So I told my Tivo to start collecting Floyd Around the Med off of the Travel Channel, where british television presenter Kieth Floyd travels around, as he always does, doing his “sketches,” as he calls them, cooking local food, usually…

07
Jan
2008

What makes a kosher pickle ‘kosher?’

Here’s a hint : It has nothing to do with rabbinical oversight. Answer : It’s the garlic. Without the garlic, it’s just another dill pickle

07
Jan
2008

“The Boston Cooking-School Cookbook”

112 years ago today (January 7, 1896), Fannie Farmer (1857-1915) published her first cookbook, The Boston Cooking-School Cookbook. Though the title has changed, and it’s gone through multiple editions, you can still buy a copy today, though it’s now sold…

03
Jan
2008

Trust Your Nose

If you read my entry about the oven fire I discovered in the middle of the night last month, you remember the acrid smoke from burnt aluminum foil that I described. That smell lasted for three days, give or take….

31
Dec
2007

Oof!, Part 2

So, as a follow up to this post, the short ribs were quite the success. I can tell you now that I was making an elaborate and unusual beef stew that Alton Brown described in a recent episode. The hardest…

27
Dec
2007

What’s the Aversion to Kneading?

Well, I tried the modified “no-knead” bread recipe in the most recent Cook’s Illustrated (subscription required), and I guess it was ok. It’s not completely no-knead, but it’s pretty close. It calls for just 15 seconds of kneading the dough…