Not just for our esteemed re-purposed apparel:
“Glenlivet capsules” are made from seaweed.
I am reading about Clarence “Bob” Birdseye. He revolutionized the frozen food industry. Also recently we had a discussion on Hypatia’s thread about ice cutting. I got to thinking about how I take ice for granted. It is so easy to have ice nowadays.
How important is ice or frozen food to you? What daily/weekly comes from your freezer?
Over the past months I have been fasting and going low carbs and almost no sugar. It has been a good way to get my portion sizes down per meal. I found out that not eating at times wasn’t going to kill me. In fact I was quite prepared to handle any “long winter” without eating.
What has been your experience with fasting? Or maybe I should get your BMI to validate your preparations for “long winters”. Also if you have experience in low carb diets that would be helpful. ... [Read More]
I added baby to the title just to get the alliteration.
I was hassled by a friend to make bone broth. Up to a few months ago I never thought about bone broth or ever thought I would want it if I did. I thought broth was something in a can made by Swanson’s. It turns out it is something you can make at home and I did it.... [Read More]
Suffer through this brag and you will find the recipe for the crust:
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Roast Goat Quarter
Easter dinner at Fourmilab is usually the traditional Swiss repast of roast leg of goat, served over rice with vegetables. This is an easy-to-prepare, can’t fail meal which is suitable for any occasion. Goat is considered a “red meat”, but I find it most comparable to turkey dark meat in flavour and texture. The taste is unique and not at all gamey. (Of course, this depends upon what the goat was fed. Swiss goats are usually fed on grass and forage; if your goat was fed on garbage and fish heads, all bets are off.)... [Read More]
Without doubt, spring is here. Violets are in bloom all over the lawns, and half a bushel of asparagus is hauled in every couple of days. Any ideas what to do with it?
I hear there are steamers and vertical cylinders and so on. Right now my go-to method involves a big flat pan with a tight lid. Line the spears up in there; cover barely, just barely, halfway with water; apply the lid; bring to a simmer. A dramatic color change will impress you: as soon as they heat up they turn very bright green. So stand right there and be ready to shut it all down and yank them out after about two minutes – before that bright green color begins to dull.... [Read More]
I recently bought some quinoa and chia seeds. Yes, I have drunk the “bottled water” and want to try these supposedly good things. I was wondering if any of you have had experience with these two things.
All I know is the chia seeds expand a lot in liquid and have a lot of nutrients. The quinoa says on the back that I can make it in a rice cooker. I am afraid that quinoa might be in the original language “sawdust”, high in fiber and low in taste. ... [Read More]
When I was a kid, we had a Sunbeam Radiant Control toaster. Everybody did. It was elegant—its advertising tag line was “Automatic Beyond Belief”. There were no controls: you simply dropped the bread in the slot(s), and it glided magically into the toaster. When it was perfectly toasted, it came back up, ready to eat. There was no knob to adjust the time or temperature: it monitored the heat radiated from the surface of the bread, which is proportional to its colour, so each slice was perfectly toasted every time. Here is a video dissection of this remarkable appliance.
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Do you wake up some mornings knowing that you have to have cooked carrots that day?
When that happens, one must act. Drag out a pot and a tightly-fitting lid. While the pot preheats on the stovetop at low heat, trim the bacon.... [Read More]
Peking duck (北京烤鸭) is a classic mainstay of Chinese cuisine. It is often a special treat on the menu of Chinese restaurants, requiring diners to order in advance for serving to multiple people. There’s a reason for this: it’s a major production to prepare and serve. The classic recipe takes three days: the first to remove the neck bones and knot the neck, paint the skin with honey and soy sauce, and hang to dry; the second to blow up the skin like a balloon to separate from the meat then blanch in boiling water; and the third to roast the whole duck in a wood-fired oven. As I recall, I’ve only had properly prepared Peking Duck once in my life, when a bunch of programmers at the place I worked in the 1970s arranged a Chinese banquet at a restaurant in Berkeley, California, but long before and after that I’ve made this recipe or variants, which I find excellent, if not authentic, and a tiny fraction of the work. You can look at this as a special treat, but making it couldn’t be easier.
Jamaican Jerk Boneless Game Hens with Rice
This week we bring the spicy heat of the Caribbean to this cold and dark northern hemisphere winter with this Fourmilab culinary creation: Jamaican jerk seasoned boneless Cornish game hens with jerk, lime, and coriander seasoned rice. This is a medium-hot recipe (I’ve had much hotter in Indian restaurants), but you can adjust the heat to your own compression ratio simply by adding more or less jerk seasoning to the rice (the seasoning of the meat doesn’t make much difference in the overall heat). I make this recipe using an Actifry, but if you don’t have one, I’ll provide instructions for cooking in a conventional oven.