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From Serious Eats: New York

Stone Barns Wonders if You'd Like to See Where Your Meat Comes From

My grandparents both grew up on farms in Minnesota during the Depression and I have never seen either one return a plate to the sink with a single morsel of food left on it. When I asked my grandfather about their penchant for consuming every single crumb, he told me that growing up so poor and having to grow his own food taught him to appreciate the hard work it took someone to deliver what was on his plate and that not consuming what he made the choice in the beginning to eat was a sign of disrespect. He went on to say that he wished every meat eater would be able to experience an animal slaughter at least once in their lives because it would teach them to respect and make a connection to the sacrifice the animal they are eating made for them. While I have never been to a slaughterhouse, my grandfather did invite me to watch him butcher the deer he brought home from the fields each season and while I initially bore reluctant witness, I still remember the epiphany I had as a young girl as I ate our venison sausage and connected it to the deer in my grandfather's garage. It was in gratitude and respect then that I ate my venison and I would have never understood and appreciated the sacrifice this animal made for me had I not witnessed this deer's journey from the field to my plate.

eddybles at 12:20PM on 06/08/08

From Recipes

Eating for Two: Whole-Wheat Pizza Crust

I've tried this crust and it is incredibly tasty. I love the sweet notes it lends the pizza and the toothiness it delivers. As the summer season unfolds and the grill is rolled out to its permanent place in the yard for the next several months, I would venture to say that this crust would also be delicious grilled.

eddybles at 1:20PM on 06/03/08

From Recipes

Cook the Book: Tips for Grilling

Home grilling just got a whole lot hotter! I read this morning that a patent expired on infrared burners which means the technology is accessible to all and no longer the exclusive domain of a few manufacturers. Infrared burners enable a grill to heat to 450-900 degrees as opposed to 450-700 degrees that is the current limit for the standard home grill. Previously, the cost for such a grill exceeded $5000 but now manufacturers will be selling the same grill for between $500 to $1000. Infrared grilling in the back yard here is finally here!

eddybles at 2:48PM on 05/26/07

From Serious Eats

Join Serious Eats on Flickr

Thanks for posting my meringue photo. I added orange water to these and yesterday I sprinkled a batch with a little lavendar. They make a great spring treat for the upcoming holidays.

eddybles at 2:34PM on 04/01/07

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From Serious Eats: New York

Stone Barns Wonders if You'd Like to See Where Your Meat Comes From

My grandparents both grew up on farms in Minnesota during the Depression and I have never seen either one return a plate to the sink with a single morsel of food left on it. When I asked my grandfather about their penchant for consuming every single crumb, he told me that growing up so poor and having to grow his own food taught him to appreciate the hard work it took someone to deliver what was on his plate and that not consuming what he made the choice in the beginning to eat was a sign of disrespect. He went on to say that he wished every meat eater would be able to experience an animal slaughter at least once in their lives because it would teach them to respect and make a connection to the sacrifice the animal they are eating made for them. While I have never been to a slaughterhouse, my grandfather did invite me to watch him butcher the deer he brought home from the fields each season and while I initially bore reluctant witness, I still remember the epiphany I had as a young girl as I ate our venison sausage and connected it to the deer in my grandfather's garage. It was in gratitude and respect then that I ate my venison and I would have never understood and appreciated the sacrifice this animal made for me had I not witnessed this deer's journey from the field to my plate.

eddybles at 12:20PM on 06/08/08

From Recipes

Eating for Two: Whole-Wheat Pizza Crust

I've tried this crust and it is incredibly tasty. I love the sweet notes it lends the pizza and the toothiness it delivers. As the summer season unfolds and the grill is rolled out to its permanent place in the yard for the next several months, I would venture to say that this crust would also be delicious grilled.

eddybles at 1:20PM on 06/03/08

From Recipes

Cook the Book: Tips for Grilling

Home grilling just got a whole lot hotter! I read this morning that a patent expired on infrared burners which means the technology is accessible to all and no longer the exclusive domain of a few manufacturers. Infrared burners enable a grill to heat to 450-900 degrees as opposed to 450-700 degrees that is the current limit for the standard home grill. Previously, the cost for such a grill exceeded $5000 but now manufacturers will be selling the same grill for between $500 to $1000. Infrared grilling in the back yard here is finally here!

eddybles at 2:48PM on 05/26/07

From Serious Eats

Join Serious Eats on Flickr

Thanks for posting my meringue photo. I added orange water to these and yesterday I sprinkled a batch with a little lavendar. They make a great spring treat for the upcoming holidays.

eddybles at 2:34PM on 04/01/07

From Recipes

Eating for Two: Whole-Wheat Pizza Crust

@Q80 BurgerBelly- I like your style much better than the mundane recipe that is featured. My only suggestion would be to use King Arthur white whole wheat flour, less of that bitter whole wheat taste.

dmcavanagh at 11:16PM on 01/18/09

From Serious Eats: New York

Stone Barns Wonders if You'd Like to See Where Your Meat Comes From

I can't even see roadkill so I would not be able to see an animal butchered for food or any other reason.

chiff0nade at 6:59PM on 06/08/08

From Recipes

Eating for Two: Whole-Wheat Pizza Crust

Sugar and olive oil ? This is certainly not the best whole wheat pizza recipe. This is how I would do it.

Sponge:
1/2 cup lukewarm water
1/2 cup all-purpose flour
1 tsp active dry yeast

Let it ferment for around 3.5 hours

Dough (Stage 1):
250 gms whole wheat flour
250 gms all-purpose flour
325 gms water

Autolyse (mix and let rest) for 30 mins

Dough (Stage 2):

Sponge
Dough
1 tsp salt

Knead in mixer for 3 minutes. This short knead doesn't allow the oxygen to bleach the flour and destroy the natural fats in the flour. Let it relax for 10 minutes, then place in the fridge in a covered bowl overnight. Make sure that the dough is folded (not punched) during the cold rise period. This adds more strength as the gluten is further stretched.

Dough (Stage 3)

Take out the dough from the fridge, then shape into balls. Let it proof in a moist draft free area for around 2 hours. You could use the microwave with a bowl of boiling water.

Shape:

Using well floured fingers on a well floured surface, slowly flatten the ball press with fingers and palm and stretch until you get to around 1/4 inch thickness. Add toppings.

Bake:

Make sure you are using a pizza stone, otherise you will end up with a frisbee shaped blanket. Preheat the oven and stone to the highest temperature possible in your home oven. Depending on the oven it could take anywhere between 3 minutes and 7 minutes. You could judge from the charred blisters on the top. Happy slicing.


Q80 BurgerBelly at 9:24AM on 06/06/08

From Recipes

Eating for Two: Whole-Wheat Pizza Crust

Ah...lovely. Much as I worship the coal-fired oven, there's something homey about the homemade pizza crust, and I'm dying for some comfort food right now. I'll have to give this one a try. The look of the recipe reminds me of my mom's crusts.

missginsu at 4:10PM on 06/04/08

From Recipes

Cook the Book: Tips for Grilling

I learned a neat trick from Alton Brown's TV show (I think it was him). When crumpling up the newspaper that you use to start the fire, sprinkle a little cheap vegetable oil on it. Then put the paper in the chimney and light the fire. The oil makes the fire burn hotter and longer, thus making it more likely that you won't have to light a second piece of paper!

Library Lady at 9:55AM on 05/29/07

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