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From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I'm relatively new convert to Mark. My wife got me his latest edition of "How to Cook Everything", which is just wonderful (Love the no-knead bread receipe). I am quite intrigued by the savory breakfasts. I currently eat oatmeal for breakfast and a little change sounds good.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I also do the Jim Lehey no-knead bread recipe that Mark Bittman introduced to the world. I do the version that is in Mark's latest "How to Cook Everything" It's easy and delicious! Had my lunch today with a couple of slices of bread I made last night. Oh it was good!

From Serious Eats

Cook the Book: 'Almost Meatless'

I've found I don't miss the meat by adding crimini mushrooms to lasagna.

This reminds me of the time I stopped in a local cafe. I saw the Veggie Delight sandwich looked quite yummy, but could use a little something. At the bottom of the sandwich board it stated "add bacon to any sandwich $1". The look on the server's face when I asked if I could have the Veggie Delight with bacon was great. She said that that was the first time anyone had asked for that. Oh and the sandwich was perfect with the bacon. :)

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

Enjoy every minute as it happens and not take things for granted.

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From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I'm relatively new convert to Mark. My wife got me his latest edition of "How to Cook Everything", which is just wonderful (Love the no-knead bread receipe). I am quite intrigued by the savory breakfasts. I currently eat oatmeal for breakfast and a little change sounds good.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I also do the Jim Lehey no-knead bread recipe that Mark Bittman introduced to the world. I do the version that is in Mark's latest "How to Cook Everything" It's easy and delicious! Had my lunch today with a couple of slices of bread I made last night. Oh it was good!

From Serious Eats

Cook the Book: 'Almost Meatless'

I've found I don't miss the meat by adding crimini mushrooms to lasagna.

This reminds me of the time I stopped in a local cafe. I saw the Veggie Delight sandwich looked quite yummy, but could use a little something. At the bottom of the sandwich board it stated "add bacon to any sandwich $1". The look on the server's face when I asked if I could have the Veggie Delight with bacon was great. She said that that was the first time anyone had asked for that. Oh and the sandwich was perfect with the bacon. :)

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

Enjoy every minute as it happens and not take things for granted.

From Serious Eats

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

I found his article about cocktails earlier this summer very enlightening. My wife and I took it inspiration from it and have been experimenting ever since.

We also like his various 101 20-minute dishes. Lots of great ideas!

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

I added this to yesterdays, but pumpkin creme brulee again. Maybe it will come true. :)

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy. Yum!

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

pumpkin pie brulee and the chipotle meatballs sound so good. I am a bit of a traditionalist though and we are looking forward to my aunt's turkey and gravy. That woman really knows how to cook a bird.

From Serious Eats

Splenda Skirmish After Sugar Lobbyists Fund Study

Give me sugar over splenda or any of the substitutes. Just like the butter substitutes, they don't have the same flavor as the real thing. Just use it in moderation.

I understand AmazonGoddess' point of view regarding diabetics. Eating splenda seems to me the better choice when you put it that way. Its unfortunate but not all of us can simply "Eat real food and exercise" as hotcobbler suggests.

From Slice

Why Pepperoni Pizza Sucks

I do love a good pepperoni pizza now and then, but I have to agree that it can get pretty boring. While working for a pizza restaurant years ago, we tried a sausage and jalapeno pepper pie that was out of this world.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Pumpkins have become my favorite fall ingredient ever since one of my best friends made me a pie with his own home grown pumpkin. I never liked pumpkin pie prior to this experience and I still don't care for canned pies. The best thing is that they do freeze well so you can have pumpkin treats outside of fall (does that still count).

We usually head to Iron Kettle Farm in Owego/Candor, NY and grab some pumpkins for Jack-o-Lanterns and for baking. We scoop out the seeds for roasting and then roast the pumpkins for immediate use or freeze for later. We make pumpkin bread, pies, cookies and cakes. We have even made a pumpkin soup.

From Recipes

Stracciatella: Chocolate Chip Ice Cream Without the Bite

I found some stracciatella gelato on the Cornell U campus this summer. Yum!

On a related note - This summer the Ithaca Journal is working on creating an Ice Cream Trail that will feature the best ice cream shops in the Ithaca/Finger Lakes region. I think its a great idea and a great complement to the other trails (Wine Trails, Art Trails, Discovery Trails, etc...) that highlight some of the great things about living in Upstate NY.

Link to story: http://www.theithacajournal.com/apps/pbcs.dll/article?AID=/20080728/LIFESTYLE22/807280307/1024/LIFESTYLE

From Serious Eats

Vintage Cereal Box Gallery

Does anyone else remember the big "rivalry" between Quisp and Quake? I remember the big contest they had between the two two figure out which one was more popular. I just read that the ads were created by Jay Ward of Rocky and Bullwinkle fame.

From Serious Eats

Vintage Cereal Box Gallery

I used to eat Cocoa Pebbles. I loved them! But as I've gotten older and less tolerant of sugery cereals, I haven't had them for breakfast in years.

I do, however, use them in my favorite chocolate chip cookie recipe. I gives the cookies an extra chocolate crisp kick. Yum!

From Serious Eats

Heinz Pulls Mayo Ad With Men Kissing

I think its a very funny commercial. I think you do have to watch it at least twice to get the full effect. (Which could explain the complaints.) If you aren't watching carefully or if you miss the some of the "Ma" references, you might miss the joke.

From Talk

Do you send local treats to homesick family and friends?

Were from Southern Tier NY and after my Dad moved to Florida I used to send him Spiedie meat and Sauce. http://spiedies.com/

From Serious Eats

Feed People or Kill Our Waterways: The Real Omnivore's Dilemma?

Sorry the above comment should have had quotes for the passage from Michael's book.
"(Vaclav Smil) estimates that two of every five humans on earth today would not be alive if not for Fritz Haber's invention... as these numbers suggest, humans may have struck a Faustian bargain with nature when Fritz Haber gave us the power to fix nitrogen."

From Serious Eats

Feed People or Kill Our Waterways: The Real Omnivore's Dilemma?

I have been very scared about this dilemma ever since I read Michael Pollen's Omnivore's Dilemma this last year. We have been living on borrowed time since Fritz Haber invented artificial nitrogen fixing. As Michael mentions,
(Vaclav Smil) estimates that two of every five humans on earth today would not be alive if not for Fritz Haber's invention... as these numbers suggest, humans may have struck a Faustian bargain with nature when Fritz Haber gave us the power to fix nitrogen.
I feel the same about this situation as I do with our involvement in Iraq. There is no pretty way out.

From Serious Eats

Cook the Book: 'Panini Express'

Meat: cubano
Veggie: Tomato, basil, mozzarella

From Serious Eats

Valentine's Day Chocolate Giveaway

For years I've always went for the milk chocolate over the dark, but since I hit my 40's I've been leaning toward the dark more and more.

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