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Monday, May 28th, 2012
food_porn
[ layers_of_eli ]
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12:13a
Eggs à l’Oignon and a Defense of Food Bloggers
The International Association of Culinary Professionals' website just published an incendiary (but nothing new, actually, and nothing unexpected) opinion article by Amy Reiley that charged food bloggers with "faking it": faking the recipe development, food journalism, and cooking expertise that the culinary industry is supposedly painstakingly cultivating.
I have some strong opinions about this charge, obviously; visit WBB if you want to see my full argument and discuss. In the meantime, love one another and make some eggs.
These eggs begin with aromatic minced shallots and garlic sautéed in butter. Mayonnaise lends a slight tanginess and a gorgeous texture after cooking, and the green onions sprinkled on top round out the delicate onion flavor. You'll love these for breakfast or even as a quick, simple dinner, which is how Mike and I enjoyed them. Don't shy away if you're not a mayo lover -- the mayo adds only a subtle flavor but so much creaminess.
( recipe + photo )
To read my argument against Reiley's assertion that food bloggers are "faking it," throw your two cents in, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm
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(4 comments | comment on this)
cooking
[ layers_of_eli ]
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12:11a
Eggs à l’Oignon and a Defense of Food Bloggers
The International Association of Culinary Professionals' website just published an incendiary (but nothing new, actually, and nothing unexpected) opinion article by Amy Reiley that charged food bloggers with "faking it": faking the recipe development, food journalism, and cooking expertise that the culinary industry is supposedly painstakingly cultivating.
I have some strong opinions about this charge, obviously; visit WBB if you want to see my full argument and discuss. In the meantime, love one another and make some eggs.
These eggs begin with aromatic minced shallots and garlic sautéed in butter. Mayonnaise lends a slight tanginess and a gorgeous texture after cooking, and the green onions sprinkled on top round out the delicate onion flavor. You'll love these for breakfast or even as a quick, simple dinner, which is how Mike and I enjoyed them. Don't shy away if you're not a mayo lover -- the mayo adds only a subtle flavor but so much creaminess.
( recipe + photo )
To read my argument against Reiley's assertion that food bloggers are "faking it," throw your two cents in, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm
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(5 comments | comment on this) Sunday, May 27th, 2012
cooking
[ yui_hime ]
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3:23p
Fridge Logistics
For the next couple of months, I'm going to be renting a room in a house while I finish up my degree. I'll have refrigerator access, but it will be limited since four people are using only one fridge.
So I'm brainstorming foods that don't need refrigeration and would be pretty simple to prepare. Here's my tentative list so far:
- Beans (dried or canned)
- Peanut butter
- Canned fish/meat/veggies
- Pasta
- Rice
- Bread (including tortillas)
- Dried spices (garlic and onions and ginger at least)
- Ramen (breakfast of champions!)
- Breakfast cereal
- A bottle of cheap wine for cooking (and sometimes drinking)
What are some good fruits/vegetables for my list, that don't need a lot of refrigeration and are easy to keep (I will have a cooler)? What are some good ways to mask the taste/texture of canned vegetables? The new kitchen's pretty well stocked for cooking utilities, but I'll probably bring my slow cooker anyway since it's easy. do you think I can fake chicken saagwala in the slow cooker using canned spinach? This might be an experiment...
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(13 comments | comment on this)
(13 comments | comment on this)
too_much_info
[ goddessastra ]
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10:36a
Dear tmi,
Took out my tampon when i woke up...noticing that my overnight flow wasnt heavy...so...i figure (since i left my pad in the bedroom) i could go with out a pad a few minutes while i brushed my teeth...
I have a.d.d so...that means my short term memory is SHOT to bits (thank you, years of ritalin)...so...i forgot to put my pad on after i brushed my teeth....that was two hours ago...and i just NOW remembered...
Why does this suck?
We are on the road driving the 8 hours home....have been on the road for an hour...and nearest rest stop is not for a while...so...i pray to GOD that the flow isnt bloody and heavy...fml fml fml...my suitcase is in the trunk...with my pads...we better find an exit soon
Posted via LjBeetle
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(7 comments | comment on this)
cooking
[ cowgirl00 ]
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8:50a
Breast of Veal
I have a breast of veal currently defrosting for dinner tonight. I was going to save it for a special occasion but it's just taking up too much room in the freezer so it will be dinner for me and my fiancee (with plenty of leftovers). Question is - what do I do with it? I'm sure I can call my mom to find out how she used to prepare it though I think she just did a simple roast with it. Not something I'm opposed to but I wouldn't mind trying something different. Does anyone have any suggestions on how I could prepare this? I don't have a grill or a crockpot but other than that I'm pretty well stocked on tools and I live within walking distance of two grocery stores so ingredients aren't a big deal.
current mood:  curious
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(comment on this)
runners
[ travelogger ]
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8:00a
Training Week Ending May 26-27, 2012
Greetings, ![[info]](http://l-stat.livejournal.com/img/community.gif?v=92.1) runners! Please tell us about your past training week and upcoming goals
**This is a weekly thread maintained by myself, posted every weekend. Runners of all ages and abilities are encouraged to use it to document their training and goals. Feedback is also encouraged, which helps keep a sense of community - thanks!
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(8 comments | comment on this) Saturday, May 26th, 2012
(comment on this)
(comment on this)
cooking
[ firehorse ]
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12:03p
converting volume to weight
I've been having some trouble with bread lately, and finally decided that I needed quit to wishy-washying and just convert from volume to weight measurements already.
The problem I'm having now is finding enough sources that agree with each other so that I know what I'm doing. One says a cup of flour is 4.4 oz, another says it's only 4, another says no, it's 5 oz. And yet another source says it depends completely on what kind of flour you're weighing, which makes sense to me, but they didn't include *what* the different flours should weigh.
So my question is, what should a cup of plain white AP flour weigh? Is there a difference in the weights of different types of flour, enough to make a difference when I'm converting recipes? Is there a 'definitive' guide to converting volume to weight out there somewhere? (I've found several, but none agree with any of the others.)
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(21 comments | comment on this)
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