Shad season is here. I'm happy, because I like shad roe a lot. I'm also happy because something I wrote about it got published in The Christian Science Monitor(pen name Ren Bejtman). (Can I wear a funny author's hat now and smoke Sobranies?)
Here's my story . It had a recipe with it which was edited out, for Shad Stuffed with Sorrel Sauce.
I'd love to hear your shad story too - catching or cooking!
If you had the opportunity to learn one thing about food, cooking, or any extension of those subjects (the connections are endless: writing/reading; sociology; politics; agriculture; art; media; restaurant operations etc) from the expert of your choice, what would that one thing be (and who would your chosen expert be)?
Michael Pollan comes in swinging on this issue in in this article in the NYT. He's getting closer to a KO in many ways, to my mind.
In the next post, some quotes from the article.
My daughter's friend visited us for dinner the other night. It was great fun, because she brought some dumplings she and her mother had made (Chinese dumplings - the family is from Southern China) and wanted to show us how to cook them, as my daughter had mentioned how much she loved dumplings.
As I seem to not be able to keep this within a 1500 character message, this will be continued in the next post. :)
Incredible.
Enough reading material to stuff a goose's liver. Or alternately a basketful of zucchini blossoms.
You may be a day behind the South Koreans but this idea is simply too wonderful to pass by.
It was a Black Day for love in South Korea on Monday with lonely hearts trying to ease their pain by diving head first into bowls of noodles.
Beautiful. :)
It ain't pretty.
A sea-water and live octopus spattered on the linen tablecloth kind of show.
Annie, two things. First, I'm not at all surprised that you wrote what you wrote in the first place . . . it's almost what reality TV aims for - to poke at people in a way that stirs them into emotions that equal at best a football game with a beloved home team playing, at worst what kids do to each other in middle school.
They do this exceptionally well, and it gets the blood boiling, the characters chosen and parlayed against each other.
Liza Garza had all the pieces that people love to "hate" in a character.
And my goodness, your piece was well-written and fun to read, really! I enjoyed it.
That she turns out to be a real person is the surprise, isn't it. Not merely the character but a complex being with aspects of humanity.
I've seen this happen once before, with Amanda Hesser - on a forum. There was the original post picking out the stuff that was waiting there to be picked out (ah - it does exist in us all, in every single one of us in some way) and played with (hopefully with great wit, as your post held) and there was the joining in and the trashing of her and her work, and then voila! A surprise. She personally contacted the OP (no, it was not me ha ha) and turned out to be not only human but rather nice and generous with her time in trying to explain something the OP had questioned.
It happens. It's a part of virtual realities.
I don't think you're wishy-washy, I think you wrote a great blogpost, then you had a surprise encounter because of it that put a new face on things. A real face, the one that belongs to Liza Garza off-screen.
Not wishy-washy at all. A good writer and an honest one. :)
Yeah. He sat at the same table as me and ate crab I believe while I ate some disgusting Lobster Newburgh (my first at the age of fourteen) at Gage and Tollner on Fulton Street. Pre-Edna Lewis' reign there, bien sur.
But that has nothing to do with shad season. Do you have something to share about shad? That would be great!
Meanwhile if you want to talk about the other thing you can google me and find my blog. Maybe I'll post something about what you wish to talk about on it.
Ha, ha! "Corral pig". Fabulous.
Here's a direct link to the article. Kim Severson does it again. :)
I rarely follow a recipe as written but one deal-breaker that makes me turn away entirely is when brand-names are specified in the ingredient list.
It's not always in three-ingredient casserole-cookery books one finds this, either. It can be found in more aspirational tomes where the author wishes to specify a certain brand of high-end chocolate or any thing, really.
The information is useful, yes. For sometimes things simply won't come out right unless a certain quality of base ingredient is used. But to me these advisements belong in a side-bar as addendum, not smack-dab in the recipe as insistence.
:)
Yeah.
M.F.K. Fisher
Q. If you had to choose one above the other would you say that you are writing about food? Or writing about life.
I'm not sure that a forum dedicated to nutrition as opposed to a forum dedicated to food would have answers that were necessarily more credible unless there were some sort of authority level of those posting answers to the questions that could be defined and then checked and even then I'm not so sure that could be done or would be done as a usual sort of thing . . . i.e. a doctor could post information and someone could check the phone book to be sure there was such a person but then without telephoning the doctor him or herself to ask them if indeed it was them who posted the information really there are no assurances.
Grain of salt. Is a good seasoning.
And I'd almost forgotten Cloudy with a Chance of Meatballs was another great one, matched with the meatball-making lesson!
I always matched the cooking lesson with a book that the kids would love, for additional focus and fun. Pizza went with Curious George and the Pizza . . . Minestrone went with Stone Soup, of course . . . Hummus went with D'Aulaires Book of Greek Myths (that one was particularly fun as I had each child pick a paper from a hat that had a Greek God or Goddess' name on it and they had to tell a story while eating the hummus they had made about who - in their own particular myth - they had fed hummus to or somehow tie hummus into their myth somehow) etc etc.
The first day with the kids will be amazing in many ways, I'm sure - if you're not used to doing this sort of thing - kids in groups are awesome in many ways. :) You'll have a great time.
Yes, there are specified amounts of insects (insect parts) that are allowed by law into all packaged and canned goods produced. Goodness knows how they measure it! I take the philosophic approach that without the insects flying around helping the alternately sexed plants to propogate and bear their delightful goodies that we end up enjoying there would not be too much to eat, so chowing down on their unseen parts doesn't bother me. :)
I'd guess that the insect parts are in the non-processed foods also - it's just that they are not measured or legislated.
Ha, ha! Legislated insects. I like that idea.
I'm not so sure that we are what we eat - though it is a phrase that rings so well that it really should have been an ad campaign ever since it was first said way back even before the Beatles' time.
I think we eat what we are.
Therefore since we don't eat humans we may not be human.
okay now seriously I hate this woman! She has no clue what the average viewer wants (the episode with the brownies she told the girl what she would like to eat) and thinks we all walk around in $300 shirts (episode where they cooked for coast guard she was wearing super expensive clothes to cook in the kitchen) and designer sunglasses ? Her clothes cost about as much as 1 months rent for me! I would never watch a show with her unless she got off her high horse and got back in touch with what normal people are like. Stop being so concerned about looks and wear your glasses so you aren't always squinting at people! If she makes it to the end and becomes the next food network star then the judges were basically there to eat and had nothing to do with deciding what the viewers would want!
What!? This is so right/wrong -- I love it. Kudos to this sandy innovator. And you are 100% correct. A patty melt is a sandwich; a waffle sandwich is a sandwich; a burger is something else.
By the way, as much as I enjoy sandwiches, waffles are best enjoyed in taco form. Toast some eggos, add syrup and fold. They go well with other "w" foods, such as white wine.
Thanks to Martha Stewart's Living, I learned that quartered green tomatoes are perfect for pickling in left over pickle juice. Yum!
i love pickle juice, probably because I have hypothyroidism and addison's disease. But I love salty things. The pickle juice martini is like a really good dirty martini (which is usually just olive juice and either gin or vodka). I've seen little cans of pickle juice in the supermarket but have yet to try it.
Dai Ho
Temple City, CA
Yung Ho King Tou Chiang Restaurant
San Gabriel, CA
Yung Hou Tou Jiang
San Gabriel, CA
Yung Ho Restaurant
San Gabriel, CA
It's all about the HOs!!
A friend of mine at Vassar told me about a place in Poughkipsee called the "Yeung Ho Chinese Restaurant"
ChristineB Wrote:
4) You pay for internet at home. Why shouldn't you pay for it at a coffee shop?
-----
Because I don't pay $5 for a cup of coffee at home... that's why.
MARIO, Ming, Sara, Tyler, Anthony....oh wait, wasn't that the original line-up? Amazing how the Food Network has removed every-thing/one that made them appealing in the first place. Who cares what the "tablescape" is when the food is from a spray can? Send that anorexic Barbie doll to HGTV and bring back the REAL chefs! The good news is that most of these guys have gone on to PBS anyway. Good for them. Great shows, no commercials.
@RoseL ~ I can only speak for myself, but as a person fascinated by food, there is ZERO room on my DVR for Fake reality television. Go figure.....
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About: I was voted Freckle Queen one summer when I was nine years old.
Favorite foods: The next bite.
Last bite on earth: Clouds. Hopefully.