This probably isn’t a proper Moroccan spice blend, but I know Moroccan cuisine uses many of these spices. I am pretty sure, however, that Moroccans don’t eat it rubbed on pork tenderloin … which is what I ate it on tonight. 3 parts ground coriander seed 2 parts cumin 1 part turmeric 1 part paprika [...]
[12 Jan 2011]
Photo by misterjt. Posting here so I sort of remember what I did (measurements are approximate). Ingredients For the meatballs 2 lbs. ground turkey 1 large onion, grated 2 cloves garlic, minced 1/4 cup grated parmesan cheese (Dude, use Parmigiano-Reggiano if you can afford it, Grana Padano or domestic parmesan if you can’t. Just FFS [...]
[28 Dec 2010]
Photo by papalars. Found on Flickr The story of how chilies got their heat is pretty straightforward. A recent study suggested that capsaicin is an effective defense against a fungus that attacks chili seeds. In fact, experiments have shown that the same species of wild chili plant produces a lot of capsaicin in an environment [...]
[21 Sep 2010]
While reading And a Bottle of Rum: A History of the New World in Ten Cocktails, I came across something known as a shrub — a brew of vinegar, sugar, and berries or ginger used to flavor soda water, or during colonial times, rum and gin. Though the book described how shrub was made, it [...]
[11 Aug 2010]
It’s one part obligation to your family. One part obligation to your craft. A dash of showing off, and let’s be honest, one sprinkle of trying to keep your various relatives from fucking up dinner. Richard Blais of Flip Burger Boutique and Top Chef fame in his blog post Knife’s Edge: Family meal.
[22 Dec 2009]
For the last decade, one company, Omega Protein of Houston, has been catching 90 percent of the nation’s menhaden. The perniciousness of menhaden removals has been widely enough recognized that 13 of the 15 Atlantic states have banned Omega Protein’s boats from their waters. But the company’s toehold in North Carolina and Virginia (where it [...]
[17 Dec 2009]
The H1N1 flu virus that triggered the first influenza pandemic in 40 years seemed to come out of nowhere, but, of course, that wasn’t the case. The virus mutated inside a pig before making the leap to human beings, and scientists have traced it back to a strain that first emerged in U.S. factory pork [...]
[9 Dec 2009]
Two kinds of eggplant, neither genetically modified. Photo by istorija In India, where food production depends on the vagaries of the weather, GM foods are a hot button for not just debate over bio-safety but also the power of multinationals to influence food choices. The GM eggplant strain has been developed by American agrichemical giant [...]
[30 Nov 2009]
Tonight’s dinner experiment, originally uploaded by tiffanybbrown. Ingredients (amounts approximate): Shucked Pacific oysters. I used small ones, about half of an 8 oz jar. 2 cups crushed tomatoes 1/2 an onion, chopped 2 cloves garlic, minced 1 cup frozen peas 1 tsp. lemon zest 2 tsp. dried parsley flakes A splash of marsala cooking wine [...]
[3 Jan 2008]
This is my not-so-famous chili recipe. I use ground turkey instead of ground beef. It feels a little bit lighter, and has a more subtle flavor than beef, yet it’s still hearty. Plus ground turkey is a little lower in fat and calories. Great for cold days, Super Bowl parties and Frito pie. Enjoy with [...]
[10 Dec 2006]