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The Ten Most Recent Posts By KarynMC
From Talk
Posted by KarynMC, May 6, 2008 at 5:02 PM
Out of curiosity, I'm wondering if people here have noticed their favorite bloggers going for cheaper ingredients - making more spaghetti and vegetables, for example, and less pastured spring lamb in truffled butter? Is food porn looking cheaper?
Likewise, if you cook from foodblogs, have you found yourself unable to make an interesting recipe because the ingredients were beyond your price range?
From Talk
Posted by KarynMC, March 26, 2008 at 9:14 AM
The conversation went something like this.
Me: It would be really funny to veganize Anthony Bourdain's recipes.
Another person: We should make and sell a zine, then donate the proceeds to a vegan charity.
Then, this: http://hezbollahtofu.blogspot.com/
(I had nothing to do with the site, except that I'm posting the link here because it's hilarious and contains delicious-looking French vegan food. I will just be bragging about it being "my" idea forever).
From Talk
Posted by KarynMC, January 27, 2008 at 3:33 PM
My sister and I were talking about the recent tuna-mercury scare. Her question?
"Can't you just cook the tuna to get rid of the mercury?"
Last time I checked, heat can do many wonderful things. Evaporating heavy metal from fish isn't one of them.
I also saw a forum where a poster asked if it was possible to leave the bananas out of a "recipe" for oatmeal, and at work a woman wanted a latte made with half and half but without whipped cream (because of the calories) - whipped heavy whipping cream has less calories per tablespoon than half and half!
What other strange things do you people think about food?
From Talk
Posted by KarynMC, January 19, 2008 at 9:27 AM
I'm exploring the world of pies for one of my blogs. I'm going with the idea that every culture has a pie (pie= base or top + filling). So far, I've considered pastry pies, tarts, pizza, calzones, pasties, turnovers, knish, and empanadas - can anyone suggest other types of pie (or dishes similar to pie)? Asian, African, Latin American, Eastern Europe, Indian, etc.?
I'll appreciate any help remembering those pies that I'm clearly forgetting!
From Talk
Posted by KarynMC, January 15, 2008 at 1:41 PM
If one new food could incorporate every food trend, what would it be (the trends can be anything related to food (agriculture, cooking, packaging, presentation, ingredients, etc.)
I vote for a miniature organic pomegranate and bacon cupcake baked in a hollowed meyer lemon stuffed into a free-range duck baked into a heirloom turkey topped with truffled matcha foam divided into 100 calorie packets banned by schools and sold under Rachel Ray's name.
You?
From Talk
Posted by KarynMC, January 14, 2008 at 9:31 PM
I was wasting time surfing food blogs, and I found mention that some people who fill uncomfortable with the in-and-outs of bovine dairy farming (separating calves from their mothers, keeping cows continually pregnant) prefer goat dairy products.
How is goat farming different? Does anybody know? I imagine that goat farmers are more likely to be independent, organic, etc., and that they probably operate on a much smaller scale, resulting in less pollution, etc.
I'm very curious. I'll eat my local chevre and crottin regardless, but it would be nice to know the practices behind my delicious salad toppings, pasta mix-ins, and lasagna fillings .
From Talk
Posted by KarynMC, January 12, 2008 at 11:54 AM
Along the lines of the mixed nuts question . . . .
You are at Trader Joe's. You are surrounded by gourmet items at bargain bin prices. And you can only buy one thing. What would it be?
For me? Probably the goat yogurt (I can get affordable Greek yogurt closer to home, if need be. No way on the goat yogurt.)
How about you?
From Talk
Posted by KarynMC, January 12, 2008 at 10:49 AM
Dear Giant,
If persimmons are cheaper at Whole Foods, you no longer get to claim "everyday low prices."
Thank you,
Karyn
From Talk
Posted by KarynMC, January 9, 2008 at 10:17 AM
I have leftover mochi (still!) from New Years. I have adzuki beans simmering on the stove. Can I put them together in a traditional way without added sugar?
Can anyone point me to a traditional recipe for a soup with mochi dumplings?
I can "wing this" if needed, but I'd like to hear about some traditional soups/ meals/ recipes.
From Talk
Posted by KarynMC, January 5, 2008 at 7:59 PM
I'm young, and I look younger than I am (when I tell people I just graduated, they ask me from which high school). Still, I stand straight, I make good eye contact, I don't usually dress like a homeless person, and I happen to like cheese, wine, and loose-leaf tea.
Yet, cheese, wine, and loose-leaf tea sellers tend to treat me with disdain. The last time I went to buy loose-leaf tea, the woman at the counter rolled her eyes - rolled her eyes - when I asked for her recommendation in tisanes.
At artisan cheese shops, I'm often made to feel like I'm wasting the cheesemongers time (especially when I start throwing around phrases like "vegetarian rennet").
Is this considered the right customer service? Am I doing something wrong? Do I just not "fit in" - should I go back to Coke and American Singles?
Anybody else made to feel like crap when all you want is a nice, sheep's milk blue?
The Ten Most Recent Comments By KarynMC
Responses to Comments by KarynMC
Website: http://www.threepotato.blogspot.com
Location: Western Maryland
About: I'm a twenty-two-year-old pescetarian-mostly-vegetarian home cook who loves good, mostly healthy, always inspired dishes. I'm always looking for new foods and techniques to try.
Favorite foods: Fresh pineapple. Almonds. Eggplant. Yogurt. Apples. Winter Squash. Rosemary. Fresh summer tomatoes. Nuts. Forbidden rice. Maple sugar anything, including maple sugar candy. Hey, I might live in MD now, but I was born in New England . . .
Last bite on earth: Hopefully, I have some time to decide.