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Cook the Book: 'What We Eat When We Eat Alone'
I usually eat alone.
I've been enjoying turkey meatloaf with roasted red peppers and loads of pecorino romano; pasta carbonara; an enormous skillet of braised kale with sun-dried tomatoes, garlic and a poached egg on top; home fries reddened with smoked paprika, tossed with mushrooms, cheese and a poached egg;
Skittles-Infused Vodka, Taste the Alcoholic Rainbow
'dangerously good'? i thought it tasted like 'triaminic' - the kiddie cold medicine.
Caring for Cast Iron
i have found that my very old cast iron pan (one my mother got at an estate sale years and years ago) is superior to my 'pre-seasoned' pan. it has a smoother cooking surface and is far less likely to stick.
that being said, even the pre-seasoned ones, if they are properly taken care of (or seasoned from scratch as mamiller35 suggested) can become as good as nice, old, well-used pans.
also, regarding bacteria - i don't use soap on my pans ever. but i do preheat my pans very well before each use (to kill any leftover bacteria) and i heat them with oil after each use (to kill bacteria and to refresh the seasoning). Detergent works as a physical agent to remove most bacteria (yes, that's right, not all). Heat kills bacteria. (food-service training). of course, i still say do what you're comfortable with - if you won't use the pan otherwise, use soap! :-)
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Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
yay! welcome to serious eats! i thought something sounded familiar about this writing ....
Cook the Book: 'What We Eat When We Eat Alone'
I usually eat alone.
I've been enjoying turkey meatloaf with roasted red peppers and loads of pecorino romano; pasta carbonara; an enormous skillet of braised kale with sun-dried tomatoes, garlic and a poached egg on top; home fries reddened with smoked paprika, tossed with mushrooms, cheese and a poached egg;
Skittles-Infused Vodka, Taste the Alcoholic Rainbow
'dangerously good'? i thought it tasted like 'triaminic' - the kiddie cold medicine.
Caring for Cast Iron
i have found that my very old cast iron pan (one my mother got at an estate sale years and years ago) is superior to my 'pre-seasoned' pan. it has a smoother cooking surface and is far less likely to stick.
that being said, even the pre-seasoned ones, if they are properly taken care of (or seasoned from scratch as mamiller35 suggested) can become as good as nice, old, well-used pans.
also, regarding bacteria - i don't use soap on my pans ever. but i do preheat my pans very well before each use (to kill any leftover bacteria) and i heat them with oil after each use (to kill bacteria and to refresh the seasoning). Detergent works as a physical agent to remove most bacteria (yes, that's right, not all). Heat kills bacteria. (food-service training). of course, i still say do what you're comfortable with - if you won't use the pan otherwise, use soap! :-)
Cast Iron Part 2: The Using-It Edition
there's nothing I *don't* cook in my cast iron pans. the more you use them, the better they get ...
Margarita Mix
i also suggest getting a 100% blue agave tequila. "hornitas" is reasonably priced and reasonably easy to find. for those of you who do not suffer nasty hangovers with adulterated (note, i didn't say *bad*) tequilas - consider yourself lucky! for others, it's a ticket to can't-even-make-coffee-the-next-morning-cause-the-grinder's -too-loud hangover hell...
too many roasted veggies!
add them to some cooked kasha or quinoa with some fresh mozzarella, a good drizzle of delicious olive oil and a healthy sprinkle of salt.
coffee
i make my coffee turkish style in an ibrik on the stove. i grind my own beans and drink at least 2 cups per morning ... right, i make it 'turkish style' but then drink it in american over-size mugs.
Tea!
content with my tea-snobbery, too, vegemite!
cassaendra - check out all the posts that mention bagged tea
and only whole beans for me too... when i became a barista i learned to drink - and love - coffee almost as much as i do tea...
Tea!
i'm surprised - not very many tea snobs here!
i have a difficult time drinking bagged tea. I like full, long, unbroken loose tea leaves. Brewed in a pot till strong.
In the morning, a malty Assam with a touch of sugar and a splash of milk. It is full-bodied, rich and is as bracing as good coffee.
If I'm drinking by the pot-ful, a pu-erh. No sugar or cream! It is as dark as coffee, earthy, smooth.
For a treat, a super-low tannin black tea, like chocolate on the tongue but with tea's natural sweetness (a Yunnan or even a Keemun are good for that too. Keemun is almost wine-y in scent and flavor)
Or a roasty, smooth oolong in the afternoon, low in caffeine and able to withstand many infusions, yielding slightly different flavors every time ...
mmm. tea.
Who has a good online site to order coffee?
where do you live? you want your coffee to get to you as quickly as possible after roasting. if you're near a metropolis (hehe, this will get funny in a minute), there should be at least one good micro roaster nearby...
both intelligentsia and metropolis coffee companies ship their beans and both roast some damn fine coffee. i'm partial to intelligentsia myself, but that's because their black cat blend produces the thickest crema layer i've ever seen.
Grocery shopping at Target!?
pasta. cheap, bronze-cut, sauce-holding pasta. fits my graduate student budget and snobbish sensibilities.
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
I'd really love it if you could post the GF bread recipe.
I'm not a celiac (technically) but I don't eat gluten, aside from the occasional bit of oats..
Gluten seems to give me allergies identical to hayfever, so it was really surprising that my "hayfever" went away within a week of cutting gluten out of my diet.
All the bought GF breads I've tried have been dire. They have no substance whatsoever, and I have yet to find a tasty GF bread recipe that WORKS.
Pleeeeeease post it =P
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
I would just like to echo Shauna's thoughts. I don't need gluten. I was always an adventurous foodie but after finding out I had Celiac disease in 2006 I delved deeper into other food cultures, knowing that the whole world hasn't been dependent on wheat since the beginning of time.
Now I am happy to say I can make six different traditional bread types that are all naturally without gluten. My fav's are socca (Italian), injera (Ethiopian), dosas and idly (both Indian) bahn xeo (Vietnamese) and arepas (Venezulan). If you aren't familiar them, google them and try some different cuisines!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Welcome to Serious Eats, Shauna! I've always liked your blog and the way you present good food that "just happens" to be gluten-free as opposed to dwelling on gluten-free substitutes for this and that. I look forward to reading more of you here and of course on your blog too :)
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Great post. I going to try ume plum vinegar tonight. Looking forward to more of your columns and ideas.
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
I used to have migraines 6 days out of the month, and it was unbearable. I have been gluten-free (also, no refined sugar) for almost two months now, and have only had one minor migraine that lasted less than half a day. Migraine sufferers should try removing gluten from their diet and see if there is a difference. It has changed my life!
This was a fun piece, and I agree that the dietary challenge of limiting one food source opens up so many others. Umeboshi plums and umeboshi vinegar have been in my culinary repertoire for over 20 years, but I totally get what you mean.
BTW - for a fun quick snack try making rice balls with an umeboshi plum in the center and toasted sesame seeds or nori seaweed on the outside. The rice itself can be seasoned with ume vinegar as well. The rice balls will keep for a few days and are a nice grab and go bite on the run. Ume tekka maki is good too - just make it into a roll, instead.
Cheers!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Thank you so much for the wonderul addition! I have been gluten-free for the last two years and have never felt better! I feel the same way, giving up gluten has opened up a whole new world of delicious for me! And I've never felt better. Keep up the good work!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Great post, great perspective.
I'm glad to see you writing for Serious Eats. I've been reading your Gluten-Free Girl blog since I was diagnosed about a year ago. It's my go-to site for not just GF recipes, but for improving my attitude toward food and eating.
While I've found some GF beads and pasta that I like, I've had better luck (and more fun) hunting out new foods that are naturally gluten free. Thanks for reminding me that's there's a whole world of gluten free food out there yet to explore.
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Brownie, I stopped trying gluten-free baked goods for a while after freeing myself from gluten. I let a few bad experiences set my mind against non-gluten baked goods and pastas. Now I've tried many great (and a few terrible) baked goods. If you're in Portland, OR, try New Cascadia Traditional Bakery. They are the best.
I personally think it's difficult to make a muffin wrong, but some people try too hard and use weird substitutes (bean muffin, anyone?). Here in Portland, I find good gluten-free muffins and other quick breads all over. Quick breads don't rely on gluten for their texture at all! In fact, developing the gluten is bad for muffins.
As for pasta, try Ancient Harvest. You won't go back to brown rice pasta.
Shauna, thanks for a great article! You captured very eloquently my own sentiments toward going gluten-free.
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
I am really looking forward to reading your gluten-free posts! We just started a gluten-free menu and are always looking for inspiration to expand it!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Yes!!! I had to laugh reading this post. I can't tell you how many friends and relatives have made the sad face, telling me "poor thing!" for not being able to eat pizza or french bread (among other things). Although I still miss them occasionally, I do not miss the headaches, crushing tiredness and stomach problems they cause!
Thanks Serious Eats, for highlighting gluten free food! And thanks Shauna for sharing your gf wisdom!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Great post, and now I want to try some ume plum vinegar!
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
After 18 months, I agree that I feel a world better now that I eat gluten-free, but I have to confess, I still miss baked goods (especially bread and muffins) and pasta.
Before you tell me I can have bread and pasta (yes, even muffins) that are gluten-free, I have to tell you they pale in comparison to the real thing. I only find I can eat them if I am jonsing out of control, and even then, I am so disappointed, I usually stop after a few bites.
I am hoping with growing demand and information, far better products will be available at some point in the near future. For that reason, I commend Serious Eats for having this column available for all to read.
Until then though, what are your recommendations for a really good bread, a really good brand of muffins, and a delicious pasta that can actually cook up al dente. Thanks! And, thanks again to Serious Eats for the informative column.
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
I'm so glad someone else feels the same way about Celiac disease! I felt so horrible beforehand that I would never go back and I eat so many wonderful foods now that I never experienced. Thanks for the encouragement, hopefully it'll help a lot of people out there!
Cook the Book: 'What We Eat When We Eat Alone'
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Cook the Book: 'What We Eat When We Eat Alone'
I eat PB&J sandwiches often when alone
Cook the Book: 'What We Eat When We Eat Alone'
Egg salad with pickles
Cook the Book: 'What We Eat When We Eat Alone'
I eat ice cream and candy when I'm alone.
Cook the Book: 'What We Eat When We Eat Alone'
I like quesadillas when I'm alone. I'll add a little shredded chicken breast, salsa and cheese.
Cook the Book: 'What We Eat When We Eat Alone'
Miscellaneous egg dishes, which can be adjusted depending on how hungry you are (e.g., scrabled eggs, eggs over easy, egg salad, etc.)
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled egg on a bowl of miso soup drizzled with hot sesame oil. At other times: hot dogs, mustard and deli dills with a glass of wine.
Cook the Book: 'What We Eat When We Eat Alone'
I like to eat meatloaf. garrettsambo@aol.com
Cook the Book: 'What We Eat When We Eat Alone'
Salad sandwiches. Really, really big ones, with all the different salads that I normally feel guilty about taking so long to prepare. God they are good!
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled eggs and whatever veggies I have
Cook the Book: 'What We Eat When We Eat Alone'
Normally Ramen Noodles, it's easy to make!
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yay! welcome to serious eats! i thought something sounded familiar about this writing ....