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Mysterious Food on the Internets

Posted in : books, musings, sites, tools, tricks & techniques, trivia on by : Dave

Daily Lunch is a japanese site detailing one obsessive artist’s lunch box, and their artistic creative presentations. How frozen pizzas are made. What’s in a twinkie? (Amazing. Twinkies have been around for 78 years! They’ve been around as long as the Chrysler Building, in New York, and Betty Boop. Here are more events from 1930.)

The Last Meal on the Titanic – The Other Classes

Comments : 1 Posted in : books, musings, news, tricks & techniques, trivia on by : Dave
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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. The 2nd Class Dinner Menu for April 14, 1912 lists : Consummé Tapioca Baked Haddock
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Cookbooks I’m Liking

Posted in : books, musings, reviews on by : Dave

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 recipes, including marrow bones. One thing that has sort of thrown me, though, is his
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Steel Cut Oatmeal

Posted in : books, recipes on by : Dave
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I’ve been using a tiny little one-serving crockpot to make my morning breakfast this past week. It’s turning out pretty well. ¼c steel cut oatmeal, 1¼c liquid, and a pinch of salt. Plug it in and let it sit all night. I’ve been putting dried fruit in, along with a splash of fruit juice. I
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Ruhlman on Chicken Stock

Comments : 1 Posted in : books, recipes on by : Dave
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On The Splendid Table (a public radio program that I listen to on podcast), their guest, Michael Ruhlman, suggests an unusual way of making chicken stock. He recommends putting the aromatic vegetables in only at the last hour. He says that by putting them in at the start, they overcook and fragment, clouding up the
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