Ok SE pals, let's be strategic. Iron Chef America is filming across the street from my office in an industrial area of Brooklyn. What do I do to sneak in/befriend Cat Cora/become Alton's research assistant? They'll be here for a month so I have time. Surely I have to do something, right??
I get it, other people's dietary choices annoy or threaten you. Perhaps you were once inconvenienced by a thoughtless vegetarian houseguest, or you're a former vegan whose health suffered as a result. Maybe you work in marketing for the beef industry and you fear the rise of vegetarianism will cause you to lose your job.
Regardless, there is no good reason to be disrespectful to others for dietary choices that are based on health, moral, philosophical, or spiritual concerns. That includes e.g. vegetarianism or veganism, kosher or halal, or gluten- or lactose-free diets.
If someone's attacking you for eating something that person doesn't eat, then sure, respond in defense of your choice (and a cursory look at Serious Eats comments will show that's a rare occurrence). But pre-emptive strikes about how vegetarianism is simply "trendy" or vegans don't eat "real food" are just offensive, and only serve as hindrances to the sense of community Serious Eats strives to create.
From today's NYC Union Square Greenmarket: pounds upon pounds of plum tomatoes for slow-roasting and freezing, a fat yellow-and-green heirloom, and Sungolds for candy-like snacks. I'm late to the tomato game this year, but making up for lost time!
It worked! Tristar strawberries from NY State, agave nectar instead of sugar, lemon juice, and grated apple instead of pectin add up to wonderfully sweet and flavorful jam.
I'm just getting started with canning, and have only made peach jam so far. But later today, I'm going to try some spicy dilly beans, and I have a list of fruits and pickles I want to make: strawberry jam, nectarine jam, grape jelly, pickled jalapenos, and (if I get really pro) homemade ketchup. What have you put up this year, and what are you planning? Do you have a garden that dictates what you can?
Does anyone know why Tastespotting has been discontinued? The site now says "In light of recent legal complications, Notcot will no longer be operating Tastespotting.com." I checked, and NotCouture - the site that is the same concept, but for clothing and design - is still active. Just Tastespotting is gone. What's the story?
I have always considered "no-bake" or "icebox" cookie recipes to be kid stuff, but on a whim I made these chocolate oat bars, which are just incredible. So now I'm wondering what other good no-bake recipes are out there. Do you have a favorite to share?
The recent thread about dinner guests unearthed more of the hostility toward those with restricted diets (especially vegans) that I've noticed frequently on Serious Eats. While some vegans/vegetarians are aggressive or political, most are making a personal choice they don't impose on others. Those of you who deride vegans/vegetarians in your posts-why? Have you had specific negative experiences with veg folks? Vegans/vegetarians - how much do you encounter this in your daily lives?
My boyfriend, who lives with me and shares most of my home-cooked meals, hates broccoli, which I absolutely love. I hate mushrooms, which he adores. But perhaps our biggest difference is that he's a southern boy who drinks sweet tea almost exclusively, while I love coffee so much that sometimes I go to bed early just to make morning come sooner. What are the biggest food differences in your relationships?
I make my own yogurt, which always elicits responses like "oh, you're such a gourmet" and "where do you find the time?" - even after I explain that I only do it to save on plastic containers, and my total time investment in the process is about fifteen minutes (thanks to my Salton automatic yogurt warmer that looks like R2D2). What commonly-bought food items do you make yourself that your non-food-obsessed friends are surprised about?
I have read lots of conflicting information about this - some say just cut out the greenish spot (and I don't mean full-on green, just a faint green tint at the surface of the skin), and some say throw away the whole potato because it's infected with a "deadly toxin." I know I've eaten scores of greenish potatoes in my life, and I don't think I've gotten sick from them once. But since reading the "deadly toxin" thing, I've been seeing green in even perfectly good potatoes...help!
producestories hasn't favorited a post yet.