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Cook the Book: 'Endangered Recipes' by Lari Robling
When I was a kid my grandpa would take me fishing at my great-uncle's Christmas Tree farm, where there was a pond. He would fly-fish while I would fish with a bamboo pole. Once I caught 5 little sunfishes which we took back to the house, he cleaned them and fried them in a skillet. They were delicious and I was exhausted but proud of myself!
In Videos: Michael Pollan on 'The Colbert Report'
I don't see Michael Pollan "politely taking a sip" of the soda- I see him sniffing it though. Where does he take the sip?
On the breastfeeding, the point isn't whether mothers who fed formula are to be blamed or shamed, the point is that at every level of the "food pyramid", from breastmilk to soft drinks to cheese, we've been sold a bill of goods by those who stand to make money in the processing of foods. Eating whole foods that we've grown ourselves (or bought from someone who did) and cooking it ourselves makes no money for the processors. So they told us that processed and packaged and bleached and fake were healthier and safer for us- sometimes lying outright so that they could make money. And our government participated in this. Thomas Jefferson would say it is our duty as Americans to stand up and protest against abuses by the government against its own people (or any people). That's why we are Americans now and not British :)
Cook the Book: 'Real Cajun'
Karo syrup on white bread!
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Recent Comments | Response to Comments
Mixed Review: Dr. Oetker's Double Chocolate Mousse Supreme
I agree with carriebwc's comment but think that these reviews should also list the ingredients for these packaged products. Serious Eaters should know that they aren't really eating chocolate mousse from this box but corn syrup and soy products and various other chemicals and dubious ingredients: Fructose, Dutched Cocoa (Processed with Alkali), Hydrogenated Coconut and Palm Kernel Oil, Maltodextrin, Sugar, Modified Potato Starch, Gelatin, Monoglycerides, Acetylated Monoglycerides, Sodium Caseinate (Milk), Artificial Flavor, Salt, Sodium Alginate.
Cook the Book: 'Endangered Recipes' by Lari Robling
When I was a kid my grandpa would take me fishing at my great-uncle's Christmas Tree farm, where there was a pond. He would fly-fish while I would fish with a bamboo pole. Once I caught 5 little sunfishes which we took back to the house, he cleaned them and fried them in a skillet. They were delicious and I was exhausted but proud of myself!
In Videos: Michael Pollan on 'The Colbert Report'
I don't see Michael Pollan "politely taking a sip" of the soda- I see him sniffing it though. Where does he take the sip?
On the breastfeeding, the point isn't whether mothers who fed formula are to be blamed or shamed, the point is that at every level of the "food pyramid", from breastmilk to soft drinks to cheese, we've been sold a bill of goods by those who stand to make money in the processing of foods. Eating whole foods that we've grown ourselves (or bought from someone who did) and cooking it ourselves makes no money for the processors. So they told us that processed and packaged and bleached and fake were healthier and safer for us- sometimes lying outright so that they could make money. And our government participated in this. Thomas Jefferson would say it is our duty as Americans to stand up and protest against abuses by the government against its own people (or any people). That's why we are Americans now and not British :)
Cook the Book: 'Real Cajun'
Karo syrup on white bread!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Mark Bittman taught me that the way to eat healthier is to travel around Spain with a vegetarian babe!
Cook the Book: The Essence of Chocolate
My mom's chocolate pudding cake, warm from the oven
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
dark chocolate with pistachio filling
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
steamed veggie plus couscous, rice or potatoes
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Eggs Benedict, champage and oysters.
Cook the Book: 'The Sweeter Side of Amy's Bread'
Chocolate madeleines with a cup of coffee cocoa
Cook the Book: 'The Cook's Country Cookbook'
Tuna casserole!
Cook the Book: 'Giada's Kitchen'
Alfredo with crabmeat, Old Bay seasoning and garlic
Weekend Book Giveaway: 'Hungry for Paris'
A little Turkish place called Arda's, down the street from the Hotel Langlois. Arda himself served us our Salade Bergeres; he was about 5 or 6 years old!
Crazy Craigslist Cookie Ad
Marcel Proust is alive and well and living in New York Cty.
Cook the Book: Chocolate Brioche with Chocolate Chips
I have noticed that a lot of recipes that call for cocoa say to use the Dutch-processed kind. Why is that? Can the natural unsweetened kind be substituted? Many thanks for the recipe.
Cook the Book: 'Chocolate Epiphany'
A madeleine dipped in bittersweet chocolate~ which would cause me to have an epiphany similar to Marcel Proust's, thereby attaining immortality.
Delta Catfish Farmers at the Crossroads
The death of catfish farming may be a tragedy of almost Biblical proportions for the people who make their living off of it, but it's not a tragedy for the catfish or for those of us who eat farm-raised catfish, who may not know that the catfish, like other feedlot raised animals (cows, pigs, chickens) are forced to eat an unnatural diet (corn & soybeans) and live in an unnatural environment (tightly packed in with many others of their kind, forced to live and eat in others waste). Both of these unnatural conditions require that the farmer also feed their animals antibiotics and hormones to keep them alive under such stressful and disease-ridden environments long enough for them to reach kill-weight. It is an unsustainable and deadly practice, both for the catfish (or pig, cow or chicken) and for those who eat them, as we ingest the antibiotics and hormones along with the meat. THIS is the tragedy of Biblical proportions: http://www.nytimes.com/2007/12/16/magazine/16wwln-lede-t.html
Cook the Book: 'Endangered Recipes' by Lari Robling
Thanks for participating, and congratulations to our winners:
omnomnom
april1p
velcerick
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tamsinite
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest memories are my mother cooking and baking Christmas dinner with all the trimmings and cakes and pies. garrettsambo@aol.com
Cook the Book: 'Endangered Recipes' by Lari Robling
most of my favorite food memories are from when we used to go camping. I don't know why, but everything always used to taste better when camping. I think my favorite food memory was the first time my dad cooked turkey on a grill (while camping of course). Not only was I amazed that you could cook a turkey anywhere but the oven, it was also the best turkey that I had ever had.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest childhood food memory is anything with my grandma. Seems she was cooking all the time, and the kitchen really was the heart of the home. Wether it was eggs and bacon for breakfast or a large family celebration, grandma always did it all, and with love. I do remember that she had to make meat and potatoes for grandpas lunch everyday!
Cook the Book: 'Endangered Recipes' by Lari Robling
my fav childhood memory regarding food centers around anything my grandmother let me get involved in making. but the memory that stands out the most is distinctly remembering making homemade gnocchi with my grandmother many times...rolling out the dough, cutting it into small pieces and then using our thumbs to make the indent....
Cook the Book: 'Endangered Recipes' by Lari Robling
homemade vanilla ice cream and brownies on the 4th of july around the fire pit while watching fireworks from the backyard.
Cook the Book: 'Endangered Recipes' by Lari Robling
my fondest childhood food memories are watching my mom cook and bake
Cook the Book: 'Endangered Recipes' by Lari Robling
Everything my Grandma cooked was delicious but her breakfasts were my favorite. As a kid I couldn't wait for morning to come! She'd bake biscuits from scratch mixing with the scents of bacon, home fries and scrambled eggs with vegetables.
Cook the Book: 'Endangered Recipes' by Lari Robling
My mom's spaghetti and meatballs. The home made sauce was so good!
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest memory was during the summer. The entire family would get together on a hot summer evening and we would use a hand crank ice cream machine to make some of the best tasting icecream ever
Cook the Book: 'Endangered Recipes' by Lari Robling
I remember eating pancakes and waffles for dinner sometimes and it was such a treat. That's still a feel good food for me.
Cook the Book: 'Endangered Recipes' by Lari Robling
My grandmother's seafood gumbo - she made it over a fire in a big pot in the backyard. She lived two blocks from the beach in Mississippi, and when she was ready to add the shrimp and crabs, my dad and uncle would go down to the boats and buy it fresh, and add it to the gumbo.
Cook the Book: 'Endangered Recipes' by Lari Robling
My grandmother made the best stew, ever. She made it in a pressure cooker and every one of us has tried to duplicate it with her recipe but none are the same- ours are good hers was beyond outstanding.
Cook the Book: 'Endangered Recipes' by Lari Robling
The first time I had Greek food at a restaurant in St. Augustine, FL.
Cook the Book: 'Endangered Recipes' by Lari Robling
My Grandfather making breakfast. He was a silent man and showed his love by doing something special for his grandkids. When spending the night has his house we would wake up every morning to his cooking bacon, fried eggs and toast. The eggs cooked in the bacon grease. He never altered his menu and continued this even when I was an adult. He passed away over 20 years ago and miss his special love.
Cook the Book: 'Endangered Recipes' by Lari Robling
While my mom would bake from a recipe, I would mix ingredients to my liking alongside. She would write down the measurements I used in the off chance I made something edible. Most of my baked goods tasted like baking soda.
Cook the Book: 'Endangered Recipes' by Lari Robling
one of my earliest memories is my father cooking fresh caught fish with lots of oil in a cast iron pan
Cook the Book: 'Endangered Recipes' by Lari Robling
Grilled steak cooked over real wood fire in the living room fireplace. Never tasted anything else that was quite the same.
Cook the Book: 'Endangered Recipes' by Lari Robling
My fondest childhood memory is the year I received an Easybake oven for Christmas. My sister and I made stuff all day long.
Cook the Book: 'Endangered Recipes' by Lari Robling
roast beef and yorkshire pudding I can make a great roast but my yorkshire pudding has never been as good as moms and grams
Cook the Book: 'Endangered Recipes' by Lari Robling
My favorite memory is of helping my mom bake "Brown Cookies" on snow days. When there was a snowstorm and school was called off, my mother, who was a high school Home Economics teacher, would immediately get out her grandmother's recipe for soft molasses cookies. I was always fascinated by the jar of slow-moving molasses, the yellow measuring cups, and the point at which the dough became something delicious enough to taste. Mom insisted I use a clean spoon for each sample, so I would always end up using up all of the spoons in the silverware drawer.
Cook the Book: 'Endangered Recipes' by Lari Robling
My favorite food memory is my father making up dishes as he went along. One day my mother left chili in a crock pot and he decided to add noodles to it. It would have been really good, perhaps, if the noodles were cooked when he added them. Instead, the uncooked noodles sort of made a mess. Never one to be daunted, he fried up that mess and it was very good.
Cook the Book: 'Endangered Recipes' by Lari Robling
As a youngster living in Harrison, NJ. I would wake up every morning to the aroma of Pechter's bakery. Every Sunday morning I would wander over to their outlet store and purchase a still-warm Kaiser Roll ($0.13), and a loaf of Jewish Rye ($0.80 and also warm). On the way back home, one more stop at the corner market for a tub of whipped butter and a Sunday Times. The next few hours were blissfully spent with hot coffee, buttered rye toast, and for lunch, a hot Taylor Ham sandwich on the fabled Kaiser Roll. I have since moved to Colorado where I must bake my own bread and coerce family members into overnighting Taylor Ham for Christmas gifts, but nonetheless, the memories will never fade.
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Cook the Book: 'Endangered Recipes' by Lari Robling
My grandmother always makes cranberry salad at Thanksgiving, though every year she makes a huge bowl and says, "Now, I only made this for you and me, because no one else likes it." Though everyone takes a polite serving she and I always get seconds and sometimes thirds.
Cook the Book: 'Endangered Recipes' by Lari Robling
My hubby's grandma makes the best noodles. Yummy
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I agree with carriebwc's comment but think that these reviews should also list the ingredients for these packaged products. Serious Eaters should know that they aren't really eating chocolate mousse from this box but corn syrup and soy products and various other chemicals and dubious ingredients: Fructose, Dutched Cocoa (Processed with Alkali), Hydrogenated Coconut and Palm Kernel Oil, Maltodextrin, Sugar, Modified Potato Starch, Gelatin, Monoglycerides, Acetylated Monoglycerides, Sodium Caseinate (Milk), Artificial Flavor, Salt, Sodium Alginate.