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vielmetti + food   369

Culinary travel harkens back to Michigan's history | MLive.com
yooper  food 
march 2011 by vielmetti
In-N-Out Secret Menu - Davis Wiki
food  reference  wiki 
march 2011 by vielmetti
Argentina On Two Steaks A Day
When the meat is cooked, it is roasted in thick pieces over open coals by obsessive meat chefs who have been cooking meat all their lives, for other people who have been eating meat all their lives, in a country that takes its meat extremely seriously. You are not likely to be disappointed.
food  argentina  meat 
december 2010 by vielmetti
Top 10 Food Tumblrs: The World of Tom Selleck Sandwiches - Los Angeles Restaurants and Dining - Squid Ink
Korean Schooled doesn't much conform to the Tumblr platform's standard style--short, photo-heavy posts--but the more standard blogging approach of this Korean American learning to cook her country's cuisine makes for good reading. And with detailed recipes for dishes like gogi jun, there are plenty of cooking projects one could follow Korean Schooled's lead on at home.
food  korean 
april 2010 by vielmetti
About the Food Environment Atlas
The Economic Research Service would like to acknowledge the support it has received from across the Federal Government, academia, and the private sector in compiling the information for the Atlas. The Centers for Disease Control and Prevention provided the statistics on obesity and diabetes; the National Cancer Institute provided indicators on physical activity and recreation centers; USDA’s Agricultural Marketing Service provided indicators on farmers’ markets; USDA’s Food and Nutrition Service provided information on State-level food and nutrition assistance program participation rates; and the National Farm-to-School Network provided statistics on farm-to-school programs. The information on State beverage and snack taxes are from the Bridging the Gap Program, University of Illinois at Chicago.
usda  food  atlas  map  neogeography 
february 2010 by vielmetti
Mapping the USA’s food | Resilience Science
online geo map of usa food system from usda

The US Department of Agriculture (USDA) has introduced the Food Environment Atlas, a new web-based data visualization tool. The atlas is an interactive online tool that allows people to visualize various food related information at the USA county level. For example the map below:
usda  neogeography  map  food  from twitter_favs
february 2010 by vielmetti
Dom's Kefir FAQ in-site
The art of culturing traditional kefir is actually as simple as 1, 2, 3. However, it may become as complex as advanced math equations. What I mean by this is, just how far one wishes to take the culture-art is up to the individual. Needless to say that this is determined by personal preference and the nature of the individual, and I have tried my best to cater for all parties here. As an example of sorts is Fractal Geometry of the Mandelbrot set or fractals [order within chaos], based on a simple iterated math equation used to crunch complex numbers to produce infinite, colourful results at any given point on a computer. The point being that the deeper we delve into the subject the more questions arise, branching out exponentially in all directions.
kefir  howto  food 
february 2010 by vielmetti
Feb. 4: Caribbean and Soul Food Taste Fest for Haiti : University of Michigan Haiti Relief Efforts
event  haiti  food  umich  2010-02-04  48109 
february 2010 by vielmetti
Chef of Ann Arbor restaurant to compete on show | Freep.com | Detroit Free Press
Chef Eve Aronoff — chef-owner of eve restaurant in Ann Arbor’s Kerrytown district — will compete this fall on Bravo’s “Top Chef: Las Vegas,” the sixth season of the top-rated cable series, the network announced today.

Aronoff, 40, was classically trained at Le Cordon Bleu in Paris, but her contemporary cooking style is known for its bold, exotic flavors and eclectic international influences that range from Cuba and Africa to Vietnam. Her intimate restaurant, opened in 2003, features a seasonally changing menu, an outstanding wine list and a casually sophisticated ambience.
aronoff  eve  eve  annarbor  michigan  food  restaurant  top-chef-las-vegas 
july 2009 by vielmetti
Lard: After decades of trying, its moment is finally here. - By Regina Schrambling - Slate Magazine
Only one thing may put lard back on the slippery slope: Google the word as news, and it might as well be lard-fearing 1969 all over again. Newspaper food pages still routinely advise using olive or canola oils rather than "fattening" or "artery-clogging" lard. Or they print idiotic utterances like "you get all the lard you need at McDonald's" (a chain that actually abandoned beef tallow for frying its fries only to be saddled with a trans-fatty substitute). Occasionally an article will make a valid point—lard is still anathema to vegetarians and halal observers—but more often there will be surprise that lard does not taste anything like pig.
newspaper  food  lard  fat  bacon-butter  warning:not-for-the-vegans 
july 2009 by vielmetti
OnTheCommons.org » Back When Food Was Really Local
To browse through The Food of a Younger Land is to be transported into a time when mothers improvised recipes because of shortages of certain ingredients and fathers brought home fresh game from the woods and mussels from the ocean. The book describes the “sugaring off” parties in Vermont, where people hosted neighborhood celebrations as they finished off the annual tapping of sap from trees for maple syrup. It describes the making of persimmon beer among Mississippi African-Americans. In and around Darlington, South Carolina, people would host outdoor gatherings and serve “chicken bog,” a distinctive chicken-and-rice dish. Nebraskans loved buffalo barbeque and Wisconsin folks enjoyed sour-dough pancakes.
food  history  locavore  chicken-bog  party-like-its-193x 
june 2009 by vielmetti
Seasoned Acorn Jelly (Dotori Muk Muchim) at My Korean Kitchen
In my memory, I don’t think I liked the seasoned acorn jelly that much because of its bitter taste, but now I love it, it is like an adult appreciates good food more than a child. It has a slightly bitter taste from the acorn jelly and a slightly sweet and salty taste from the sauce, which I love, and this recipe is like that.
food  recipes  vegetarian  korea  acorn 
june 2009 by vielmetti
seven random (food) facts
1. From an early age I was taught what was good to eat in the north woods and how to find it. If you're walking with me and suddenly I dive into the bushes and come up with a handful of berries, you'll understand. Locally this means that the first day of blueberry, raspberry, juneberry, and strawberry season are holidays, and I employ a small army of berry-picking advance scouts to keep me informed of when opening day is and how conditions are.
food  recipe  berrypicking  berries 
june 2009 by vielmetti
Harvesting the wild: acorns by Jackie Clay Issue #79
When all are done, get out your food grinder. Put a fine knife on the grinder and run the shelled acorns through it. This makes a coarse meal. Place this in a large crock or glass bowl. Then add boiling water to cover and let stand an hour. Drain and throw away the brownish, unappetizing water. Repeat. Then taste the meal. It should have a bit of a bitter tang, then taste sweet as you chew a piece. Continue leaching out the tannin as long as necessary.
food  howto  recipes  simplicity  foraging  acorn  oaks  survival 
june 2009 by vielmetti
Harvesting the Acorns
The reason I ask this: When I was a child, my grandfather had me pick up a small bucketful of acorns from under our pin oak tree. A day or two later, he asked me to come over to his house and he fed me acorns. The only problem I have is he never told anyone how in the world he prepared them.

Here is some information about eating acorns or rather acorn meal. The tannins have to be removed to avoid the bitterness. I don't know what your grandfather might have done to remove the tannins in whole acorns unless the type of acorn had less tannins to begin with and could have been removed by soaking the whole acorn.
food  recipe  squirrel  acorn 
june 2009 by vielmetti
Cooking in a vacuum / A far cry from boil-in-a-bag, French sous vide technique mesmerizes Bay Area chefs
Which is why Chris Whaley, chef at Picco in Larkspur, vacuum-seals rhubarb in a heat-proof plastic bag with white wine-vanilla syrup, gently poaches it in a water bath, and spoons it atop individual almond tarts. At first bite, the rhubarb seems uncooked because it's so pleasingly crunchy. But it's not at all stringy or tough. It's just a whole new, delicious rhubarb.
food  cooking  vacuum  sous-vide  rhubarb 
june 2009 by vielmetti
The History of Eating Utensils
The Department of Anthropology at the California Academy of Sciences houses the Rietz Collection of Food Technology. Containing nearly 1,400 items, this collection was assembled by Carl Austin Rietz, an inventor and businessman in the food industry. His interest in the industry led him on travels around the world to collect objects used in the production, processing, storage, presentation, preparation, and serving of food.
food  design  history  cooking  anthropology  fork  spoon  knife  culinary-history 
may 2009 by vielmetti
Ann Arbor Westside Farmers Market on hold due to zoning restrictions
a complex story, to be sure, of government regulation and what you can do in a parking lot in Ann Arbor;
michigan  annarbor  food  foodie  eat-local  farm  farmersmarket  zoning  regulation 
may 2009 by vielmetti
Lentils: A Legume For The Ages : NPR
NPR.org, January 7, 2009 · As a comforting, versatile food quick enough for weeknight cooking, lentils will keep you well fed all winter. But they're especially good to eat this time of year. People in many countries eat lentils to ensure prosperity in the year to come. With 2009 still young, it can't hurt to try for riches of every sort — both earthly and spiritual. At the very least, you'll enjoy a rewarding meal.
lentils  food  npr 
january 2009 by vielmetti
ANR | Vegetarians and Straight Edgers, 1906
H. Martin, "Just a Few of the Regular Diners at a Broadway Physical Culture Restaurant."
Illustration for "Eating Walnut Croquettes and Broiled Peanuts with the 'Straight Edgers' and
Indulging in Date Butter and Nut Sandwiches at a Vegetarian Restaurant,"
New York World, Sunday, June 10, 1906
food  history  newspaper  vegan  vegetarian  party-like-its-1906  straight-edgers  comics 
december 2008 by vielmetti
!Lil' Orbits Automatic Mini Donut Machine - turning donuts and doughnuts into dollars!
Space Saving
•portable, lightweight donut factory that requires minimal counter space
Easy To Operate
•fully automatic
•only 7 basic components
•variable speed control to pace output to sales demand
food  business  donuts  mmm-donuts  donuts-per-hour  economic-development  bizop 
december 2008 by vielmetti
V e g a n D a d
When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly.
blog  food  recipes  recipe  vegetarian  vegan  daily  dad  parenting 
december 2008 by vielmetti
A Guide to the Best Doughnuts in New York | Serious Eats : New York
Over the last three weeks, Serious Eater Robyn Lee and I have subwayed up and down the boroughs, making many doughnut stops. The doughnut variation and varieties we found were endless and fascinating. From the high-end indulgences where doughnuts ran more than $4, to the low-brow 70¢ numbers, we ate them all with great gusto. We even took a dip in at Dunkin' Donuts and Krispy Kreme for "quality checks." We ate and we ate. And then ate some more. We analyzed, downed cups of coffee, and then continued. Below, we bring you the best of New York City doughnuts.
newyork  donuts  mmm-donuts  lee  robyn  seriouseats  food  review  via:joegermuska 
december 2008 by vielmetti
FINL Vol. 2, No. 2 Hunter-Gatherers Efficieny
Madsen and colleagues found that one person could collect an average of 200 pounds of the sun-dried grasshoppers per hour. At 1,365 calories per pound (compared with about 1,240 calories per pound of cooked medium-fat beef and about 1,590 calories per pound of wheat flour), this amounted to an average return of 273,000 calories per hour of effort invested. According to Madsen, "Even when we took a tenth of this figure, to be conservative, we found this to be the highest rate of return of any local resource. It is far higher than the 300 to 1,000 calories per hour rate produced by collecting most seeds (such as sunflower seeds and pine nuts) and higher even than the estimated 25,000 calories per hour for large game animals such as deer or antelope."
efficiency  metrics  food  calories  calories-per-hour  grasshopper  eat-them-up-yum 
december 2008 by vielmetti
IDEAS IN FOOD: Pressured Cooked Citrus
What if we could utilize an entire citrus fruit without any bitter pithy qualities? I also wondered if we could then serve whole cooked tender citrus fruits? Well, you can. I started with a batch of clementines cooked in elderflower water. I cooked them for fifteen minutes and the fruit and rind was tender and firm, like eating a yogurt. Pretty wild. Actually, fifteen minutes was a bit long for the clementines, the peels split a bit, though as a puree this pure essence of clementine is remarkable
food  recipe  citrus  clementine  pressure-cooker  great-weird-ideas 
december 2008 by vielmetti
Red Hot Lovers, Ann Arbor, MI
My favorite is the Chicago Dog. Last time I was in there, though, they no longer had cranberry juice, which I always used to order with my meal to help digest it. Also: waffle fries with cheese (yum).
via:jhritz  food  eats  restaurant  annarbor  michigan  hotdogs  chicago-dog 
december 2008 by vielmetti
About : BarfBlog
This blog is a central location where Dr. Doug Powell and food safety friends provide rapid and brief commentary on food safety issues, post videos, powerpoint presentations and podcasts.
food  safety  blog  about  barfblog  expert  powell  doug 
december 2008 by vielmetti
Recipes of the Old German Restaurant : And Other Traditional German Recipes: 紀伊國屋書店BookWeb
Gekochte Kartoffelklosse 44(1)
Kaese Spatzen 44(5)
Kaesespaetzle 49
Kartoffelpfannkuchen
annarbor  michigan  food  recipes  old-german  german 
december 2008 by vielmetti
Recipes: Spiced Cranberries (Fourmilog: None Dare Call It Reason)
So, what are you supposed to do with all this stuff? Couldn't be simpler—just pick through the cranberries and throw out all of the spoilt ones, plonk of all the ingredients into a pot, bring it to a boil, simmer until all of the cranberries have popped, stir well and frequently throughout this process, then keep the crombobulating glozmo at a simmer for 45 minutes and then let it cool overnight. Ladle into conserve jars and, ideally, store a while before serving (but it's yummy even if you make it in a panic the day before Thanksgiving).
food  recipe  cranberries  simmer  thanksgiving 
december 2008 by vielmetti
VegCooking Blog : Archives : Spanish Style Home Fries
Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.
food  recipes  recipe  baking  culture  cooking  vegan  vegetarian  technique  vegetables  potatoes  spain  paprika  potato  fries  mmm-fries  would-you-like-fries-with-that 
december 2008 by vielmetti
I’m an Organizing Junkie » Menu Plan Monday
I’m an Organizing Junkie is home to Menu Plan Monday. I truly believe that menu planning is one of the best places to start in your quest to get organized. Each week over 200 ladies share what’s on their menus for the week and we’d love to have you join us! It’s a wonderful opportunity to keep your menu planning efforts on track week after week not to mention the many great ideas and recipes that come from reading the menus of the many other participants.
food  lifehacks  recipes  organization  cooking  planning  menu  menu-planning  menu-plan-monday 
december 2008 by vielmetti
Mark 1:6 And John was clothed with camel's hair, and with a girdle of a skin about his loins; and he did eat locusts and wild honey;
so if you were to make a recipe from locusts and wild honey, what would it look like, and would it be good nourishing food or something that would be desperation survival food?
mark:1:6  grasshopper  recipe  recipe-needed  food  insects  honey  matthew:3:4 
december 2008 by vielmetti
Grasshopper Recipes
Known as an easily acquired and tasty snack, people have developed a number of tasty grasshopper recipes that satisfy the most discriminating of palates. I highly recommend you try your hand at catching wild grasshoppers and make a practice survival meal centered around them.
grasshopper  insects  food  recipe  recipe-needed  locusts-and-wild-honey  mark:1:6  matthew:3:4 
december 2008 by vielmetti
Artisan bread in five minutes a day : the discovery that revolutionizes home baking / Jeff Hertzberg and Zoe Francois ; photography by Mark Luinenburg
a no-knead bread book; gotta read it because it's on hold.
baking  bread  no-knead  food  cooking  recipes  cookbook 
december 2008 by vielmetti
Glass House Cafe, Ann Arbor, MI
the cafe in the palmer commons is upscale, $10 breakfast and $15 lunch
food  restaurant  annarbor  umich  michigan  via:jhritz 
november 2008 by vielmetti
there's always something to talk about: this week in eating: the best of ann arbor
it's been fun to mentally walk through ann arbor, pondering all of its incredible eating. as the result of all of this thinking, and after much hemming and hawing and revising, i've come up with my long-overdue top 5 restaurants in ann arbor. (and 6 runners-up, because how can you limit it to just 5?)
michigan  annarbor  food  restaurant  review 
november 2008 by vielmetti
Food Gatherers
food  annarbor  michigan 
november 2008 by vielmetti
Rice and bean favorites — The ultimate budget meal :: by Kim Carlson :: Culinate
a bunch of rice and beans recipes
food  rice  recipes  recipe  cooking  frugal  beans 
november 2008 by vielmetti
Mennonite girls can cook
Welcome to our Mennonite recipe cooking blog. We hope you enjoy the pictures and the recipes as much as we have enjoyed sharing them with you. Our hospitality has extended to this forum of sharing what we have learned in our own kitchens.
food  recipes  recipe  cooking  mennonite  baking  cookies 
november 2008 by vielmetti
Korean Pumpkin Soup Recipe | Recipezaar
This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make!
korean  food  recipe  recipes  pumpkin  hobakjuk  juk  soup 
november 2008 by vielmetti
The Return of the Root Cellar - NYTimes.com
While horticulture may be a science, home food storage definitely can carry the stench of an imperfect art. According to the essential 1979 book, “Root Cellaring,” by Mike and Nancy Bubel, some items like cabbage and pears do best in a moist environment below 40 degrees (though above freezing). To achieve this, a cellar probably needs to be vented, or have windows that open. Winter squash and sweet potatoes should be kept dry and closer to 50 degrees — perhaps closer to the furnace.

Other rules of root cellaring sound more like molecular gastronomy. For example, the ethylene gas that apples give off will make carrots bitter. As a general principle, keeping produce in a cool chamber that is beneath the frost line — the depth, roughly four feet down, below which the soil doesn’t freeze — can slow both the normal process of ripening and the creeping spread of bacterial and fungal rot.
food  storage  root-cellar  books  howto  bubel  mike  bubel  nancy 
november 2008 by vielmetti
Squash 101 - Enchiladas | The Farmer's Marketer
So those six squashes in the cupboard? I baked them all at once (saving energy), and with the fillings made squash enchiladas, added some squash to thicken a red lentil soup and put the rest in the freezer for the dark days of January. The other best quality of winter squash? Its warm golden color - a reminder that summer may one day come again.

Once again, the inspiration for this dish was everything in the farm share box. Martha suggested the tomatillo sauce to go with the squash enchilada, but said a red enchilada sauce could also work. The tomatillo sauce was delicious!
food  recipe  recipes  squash  delicata  fall  october  november  ubifarm  via:kimbayer 
november 2008 by vielmetti
Broccoli Rabe Without Sausage - Bitten Blog - NYTimes.com
But even through the mind-fog, one thing pierced my brain the next morning: orchiette with broccoli rabe and croutons.

Now, I grew up in New York, and I lived most of my adult life in New Haven, and this dish came as a surprise to me, because orchiette and broccoli rabe are almost always cooked, in restaurants at least, with sausage. It’s a fabulous combination, and it never occurred to me to mess with it.
food  ideas  recipe  rapini  broccoli-rabe  orrichetti  croutons  croutons-not-futons 
november 2008 by vielmetti
FARE OF THE COUNTRY; ITALY'S POLENTA: MORE THAN MUSH - New York Times
Polenta has long conquered the Venetian plain that stretches from the Alpine foothills to the Adriatic Sea and has made inroads into other areas in northern Italy, Lombardy and Piedmont. It is popular also in the Slovenia region of Yugoslavia and in Austria's Tyrol. A polenta-like cornmeal dish, mamaliga, is fancied by the peasants in Rumania. The Italian nickname for polenta eaters, polentoni, not an ethnic slur, applies above all to the inhabitants of the Friuli region northeast of Venice, where the city of Udine is the administrative and cultural center.
polenta  food  polentoni  recipe  recipes  italy 
november 2008 by vielmetti
Polenta: Centuries-old Italian dish a proud link to a pleasant past
Since the early 1700s, polenta and beans had nourished peasants and laborers. Not simply a food, polenta consoled the family, soothed it, filled it up. For many Italians, it took post-World War II affluence to finally banish polenta as the mainstay of the diet. Even so, the Italians of the north still are often called polentoni, or "polenta eaters."
polenta  polentoni  food  italian  italy  recipe  recipes 
november 2008 by vielmetti
eat, drink & be vegan: News and Chews
The tofu bathes in a marinade of white wine, balsamic vinegar, olive oil, oregano, agave nectar sun-dried tomatoes, grapes (yes grapes!) and Moroccan dry olives. Do try to use these Moroccan dry olives, rather than kalamata or other olives. They lend a very distinctive taste that is superb in this dish. Also, do try to use organic grapes if at all possible. (they are part of the dirty dozen, remember). While the recipe calls for red grapes, I used organic green grapes this time, and they worked fine. Oh, and use 1/3 cup of grapes rather than 1/4, as per edits here. Serve it with a whole grain, or with roasted potatoes, or polenta. This is also a marvelous dish for those of you that cannot eat garlic and/or onions (I have heard from quite a few of you with this dietary restriction). Plenty of flavor in this dish with no garlic or onion to be found.
food  recipes  vegan  tofu  wine  olives  oregano 
november 2008 by vielmetti
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage « eggs on sunday
I couldn’t resist sharing some pictures from the event with you here, as well as a recipe that I was inspired to create after the dinner: roasted delicata squash filled with a garlicky mixture of creamy white beans and sauteed greens, accented with autumn-y sage, dusted with a crispy topping of breadcrumbs and parmesan cheese.It was so, so delicious!
food  recipe  recipes  delicata  sweet-dumping  white-beans  beans  greens  sage  cheese  stuffed-squash  october  november 
november 2008 by vielmetti
Maple-Roasted Apples & Plums « eggs on sunday
apples and plums roasted with maple syrup; or use this as a start for ideas of other things to go into apple-based desserts.
apple  plum  food  recipes  recipe  dessert  maple-syrup  september 
november 2008 by vielmetti
Potato pancakes (Latkes) and apple sauce recipe
apples are here in abundance in early november, which means it's time to make up an extra batch to freeze so that there's some for december
apple  applesauce  recipe  recipes  food  latkes  potato-pancakes  potatoes  oil  hanukah 
november 2008 by vielmetti
Baked Polenta: "no-stir polenta sounds like no-water soup - possible but unlikely"
pour 4c boiling water over 1c polenta in an 8x8 pan, bake in 425 degree oven, stirring once or twice but not more than that until done. season w/salt, pepper, and anything else you might want to add.
polenta  food  recipe  recipes  italian  baked-polenta  no-stir-polenta 
november 2008 by vielmetti
Cook's Thesaurus: Asian Rice Noodles
rice noodles = rice-flour noodles Equivalents: Four ounces fresh rice noodles = 1 ounce dried Notes: Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them and ...
food  recipes  rice-noodles  vermicelli  bun  noodles 
november 2008 by vielmetti
cudighi recipe | BBQ Guru recipes | sausage recipes
This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!
sausage  recipe  food  cudighi 
october 2008 by vielmetti
Orangette: Pleasantly sogged
In fact, what the waiter set down in front of me a few minutes later was the closest I have ever come, in a restaurant, to my ideal lunch. It was a wide soup bowl - the type my mother calls a cream soup bowl - and in it was a beautifully sloppy pile of kale, stewed into tenderness in a clear, fragrant broth. Beneath the kale was a generous slice of country bread, happily soaking up the aforementioned broth, and atop it all sat a fried egg, waiting to loose its yolk onto the greens below. It wasn’t rocket science, but it was everything I love about Zuni Café: unpretentious, perfectly pitched, and utterly ballsy in its plainness. The best part was, of course, that it was delicious. The kale was sweet and earthy, the egg mellow and rich, and the bread soft, comforting, pleasantly sogged.
food  kale  recipes  recipe  egg  toast  food-and-toast-in-a-dish  via:kateremenwait 
october 2008 by vielmetti
DORIE GREENSPAN: Pumpkin, Packed with Bread and Cheese: A Recipe in Progress
As I mentioned, I bought my first pumpkin of the season last week and this is what Idid with it: I hollowed it out and stuffed it with bread cubes, cheese, garlic and cream, slid it into the oven to bake until everything under the cap bubbled away merrily and then served it for lunch.
food  recipes  recipe  pumpkin  squash  bread  cheese 
october 2008 by vielmetti
"A" is for antique apples
Following is a partial list of old-timey apples. If you readers know of additional varieties, or if you can add descriptions, please e-mail answers@foodhistory.com.
food  biodiversity  apples  heirloom 
october 2008 by vielmetti
everybody likes sandwiches: the mac daddy: apple, onion and cheddar pizza
I kept the cheddar and apples, but did away with everything else and worked with what I had available. I caramelized a whack load of onions, threw on some salty capers along with some chewy sun dried tomatoes and a few dabs of pesto for good measure. The Johnny who?? This pizza was delicious.
food  recipes  recipe  apples  pizza  cheddar  onion  capers  pesto 
october 2008 by vielmetti
BATTER BLASTER on Flickr - Photo Sharing!
needs a companion "donut blaster". Oh, and it's organic.
food  f00dzorz  weird  batter-blaster  pancakes  via:jessamyn 
october 2008 by vielmetti
earthchicknits
ann arbor / knitting / vegan recipe blog
michigan  annarbor  knitting  blog  vegan  food  recipes 
october 2008 by vielmetti
Ezra Pound Cake » Blog Archive » My New BFF: Butternut Squash Risotto
First, there are the sweet, peppery cubes of roasted butternut squash. Delicious on their own. But then you start simmering a little pot of chicken stock and sautéeing the pancetta and minced shallots in melted butter, and the smells mingling in the kitchen are nothing short of intoxicating. After about 10 minutes, you add the Arborio rice and a little champagne. (The recipe calls for dry white wine, but we are rich in champagne – one of the many benefits of getting married on New Year’s Eve.) And then you ask yourself, “What would Ina do?,” and pour yourself a glass.
food  recipes  risotto  squash  champagne 
october 2008 by vielmetti
September Weblog - Acorns
Acorn flour is very much like cornmeal in texture, rather than a fine flour. Therefore, when I bake with it I like to use my favorite cornmeal recipes and substitute Acorn flour. It makes wonderful Acorn cornbread, muffins, and pancakes. I have also made Boston brown bread with Acorn flour, a very special treat. I use the coarser particles that I sifted out of the flour to make a coffee substitute beverage, much like chicory or roasted dandelion root.
acorn  food  recipe  september  autumn  make-sure-you-leach-out-the-tannins-first 
october 2008 by vielmetti
Cooking With Acorns
There is first and foremost, the original recipe: AFTER THE ACORNS ARE **COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground until the meal is so fine that "it will stick to the basket sifter" when it is turned upside down. When you have determined that you have ground the acorns to "primo" consistency, you must then leach it. This was traditionally accomplished (before we had woven cloth to work with) by building a mound of fine sand, near a spring or the river, and then scooping out the center. The meal you wished to leach was placed in the center of this mound and water poured over a clean cedar bough which was placed or held above the acorn meal. The tannin would leach out of the acorn meal and harmlessly down into the sand. When tasting it showed the tannin had been removed, the meal was carefully removed from its sand "colander" and put into a cooking basket.
food  recipes  recipe  cooking  acorn 
october 2008 by vielmetti
Special Guest Post: Revisiting John McPhee on NYC's Greenmarkets—The Catbird Seat: Friends & Guests—Emdashes
I saw this news of a vendor ejected from New York City's Greenmarket farmers markets, for offering products not raised on his own farm, just after I read John McPhee's "Giving Good Weight," an article on the markets from the July 3, 1978, New Yorker. (Not online; link is to abstract.) The Greenmarket program had only begun in 1976. McPhee worked for several months for Hodgson Farm of Newburgh, N.Y., manning stands (in "black Harlem," Union Square, the Upper East Side and Brooklyn) and observing the initial interactions between farmers--who were new to selling on the streets of the city--and urbanites, who were often clueless about agriculture but, of course, were also finicky know-it-alls.
food  history  writing  nyc  mcphee  john  put-the-california-peaches-back-on-the-truck  greenmarket  ubifarm 
october 2008 by vielmetti
Jamie Oliver - Recipes - roast squash, sage, chestnut and pancetta risotto
Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
food  recipe  recipes  squash  risotto  via:osborn  katie 
october 2008 by vielmetti
What the 21st Century Will Taste Like - Esquire
If we do, we'll find that our cuisine and eating habits will more closely resemble those of the nineteenth century than the late twentieth. Hunting will be less about the buck points and more about the meat. Nose-to-tail eating will make a comeback--not because of fashion or Fergus Henderson (whom I love), but because of scarcity and price. And small-scale farming--little vegetable gardens in the backyards of homes in cities, suburbs, and the countryside alike--will become not just economically sensible but cool. Hell, maybe foraging for mushrooms and wild fruits will become a seminormal skill again.
food  economics  conservation  meat  ahead-of-the-curve  been-there-done-that  foraging  blueberries  morels 
september 2008 by vielmetti
LTHForum.com • View topic - Advice for the UP/Marquette MI area?
Congress Pizza offers a good pie and a great atmosphere. The pizza crust is crackery thin and the bland but palatable sauce is spread atop a layer of cheese to maintain the crust's crispness. Though this is an odd pizza, we enjoyed it enough to make two trips during our stay. Part of our enjoyment, though, arose from the feeling of the place. Its paneled walls adorned with countless photos highlighting Ishpeming's athletic, labor and social history and its bright red vinyl-upholstered booths filled with local townspeople happily dining atop formica tables, Congress Pizza draws outsiders into another era, another world, and another way of looking at the world. A more distinct distillation of small town America would be difficult to find, and the place itself seems constructed to make a definite imprint upon visitors. I will gladly return to Congress Pizza--which, incidentally, has a very friendly, gregarious owner and staff--as much for the ambience as for the food.
lth  ishpeming  michigan  congress-pizza  review  food  yooper  cudighi  marquette 
september 2008 by vielmetti
Tummy Treasure: In Search of Cudighi
Cudighi is a sausage found only in two parts of the world- one small part of Italy, and one small part of Michigan's Upper Peninsula. And finding a recipe is just as difficult as finding the sausage. I found two recipes that are very different, but I think by using both recipes as a guide, I could recreate the cudighi we had. Here is the first one, which looks close, but doesn't have the fennel seeds or crushed red pepper flakes that our sausage had. It also has more cinnamon than ours did- as the cinnamon was not noticeable at all.
cudighi  recipe  italy  yooper  food 
september 2008 by vielmetti
64 sq ft kitchen: Rien ne se jete / Nothing goes to waste
Lately, I learned how to make Candied Orange Peels which I am excited to share with you. I used to hate candied fruits peels; I found them too sweet, sometimes too gooey or too dry. But with this recipe I know that I will never go to back to buy candied fruits again. Because mine are so much better, with all modesty of course, and so easy to make.
food  recipe  recipes  candy  mmm-candy  candied-orange-peels  candied-fruit 
september 2008 by vielmetti
Weekly Salad 20: Fresh Peas with Lettuce « Hot.Sour.Salty.Sweet. And Umami
With the green shells, I made a quick soup by cooking them with some chicken broth, one small peeled potato (to add body to the soup), one garlic clove, some onion, and S&P until soft. I blended the whole thing and strained it through a sieve. You can add a little milk or cream to the mix before serving. Nothing to waste - rien ne se jete.
soup  peas  pea-shells  nothing-to-waste  rien-ne-se-jete  food  recipe  recipes 
september 2008 by vielmetti
Role of curcumin in health and disease. [Arch Physiol Biochem. 2008] - PubMed Result
Curcumin (diferuloylmethane) is an orange-yellow component of turmeric (Curcuma longa), a spice often found in curry powder. In recent years, considerable interest has been focused on curcumin due to its use to treat a wide variety of disorders without any side effects. It is one of the major curcuminoids of turmeric, which impart its characteristic yellow colour. It was used in ancient times on the Indian subcontinent to treat various illnesses such as rheumatism, body ache, skin diseases, intestinal worms, diarrhoea, intermittent fevers, hepatic disorders, biliousness, urinary discharges, dyspepsia, inflammations, constipation, leukoderma, amenorrhea, and colic. Curcumin has the potential to treat a wide variety of inflammatory diseases including cancer, diabetes, cardiovascular diseases, arthritis, Alzheimer's disease, psoriasis, etc, through modulation of numerous molecular targets.
food  health  turmeric  curcumin  curry 
september 2008 by vielmetti
ChefMoz Dining Guide -- United_States/NM/San_Antonio/Owl Bar Café and Steakhouse
I grew up in about 2 hours from the Owl Bar. I have since moved to New York, and honestly dream about their green chile cheeseburgers. They are not big, don't expect Fuddruckerian proportions, a small person can order two burgers. Everything is a la carte, so if you want fries order them. If you have the opportunity it is about 15 miles south of Socorro NM and right off the exit on I-25. 4 stars, two thumbs up, if you love hamburgers, it is a great place to go.
food  review  green-chiles  owl-bar  green-chile-smackdown  via:vaguery  i-can-haz-cheezburger 
september 2008 by vielmetti
MattBites: Down The Hatch
During that trip one of my co-workers suggested we drive out and experience a Green Chile Cheeseburger. All you have to say is burger and I'm down for a food adventure, but little did I know this burger would remain in my memory for over 10 years. She took us to the Bobcat Bite, a small outpost on Old Las Vegas Highway that's been open since 1953. It was so utterly fantastic and perfect and I felt like I stumbled onto a movie or music video set. My co-worker Polly commanded us to order the green chile burger and of course the entire table obliged.
food  recipe  recipes  green-chile  hatch-chile  cheeseburger  i-can-haz-cheezburger  eats  newmexico  party-like-its-1953 
september 2008 by vielmetti
Hungry In Hogtown: Berried alive: a wild blueberry bonanza
The first dish I prepared with wild blueberries strikes me as a flavour combination straight out of molecular gastronomy: wild blueberry and mushroom risotto. I found the recipe not in an El Bulli cookbook, but in an Italian cookbook sitting on our shelf, Regional Foods of Northern Italy: Recipes and Remembrances. The recipe comes from a chef near Courmayeur in Val d'Aosta, who was inspired by the wild mushrooms and blueberries he discovered growing side by side one day on his way to work.
blueberries  blueberry  mushroom  risotto  recipe  food  cooking 
september 2008 by vielmetti
NAFEX
The North American Fruit Explorers (NAFEX) is a network of individuals throughout the United States and Canada devoted to the discovery, cultivation and appreciation of superior varieties of fruits and nuts. Founded in 1967 by a small group of pomological hobbyists, NAFEX has grown to an organization of more than 3,000 members, and is chartered as a nonprofit organization in the state of Illinois. Although the ranks of our membership include professional pomologists, nurserymen, and commercial orchardists, NAFEX members are all AMATEURS in the truest sense of the word; they are motivated by their LOVE of fine fruit.
food  community  research  agriculture  gardening  farm  fruit  ubifarm  pawpaw 
september 2008 by vielmetti
Hungry Hungry Coeds - Free Food Events - Ann Arbor, MI, University of Michigan
ann arbor / umich events calendar, using free food as the selector for events.
food  umich  free  annarbor  michigan 
september 2008 by vielmetti
Hungry Hungry Coeds - Free Food Events
Hungry Hungry Coeds builds community by connecting students to campus events. It is a free forum where students can post and discuss campus events. On many college campuses, there are an large number of free food events happening every day. Having free food at an event creates a positive atmosphere for community growth and the exchange of ideas. Additionally, providing refreshments at an event sends a signal to potential attendees that it has been generally well-planned.
food  free  free-is-good  campus  college  events  annarbor  michigan 
september 2008 by vielmetti
Strawberry ice cream with balsamic vinegar » delicious:days
The million dollar question: Should I opt for a quick cream version or stick with a classic custard ice cream? I chose the latter. And quite rightly so! The custard version adds a complexity to the strawberry-balsamic flavor, that I'm not sure a simple cream version can live up to. Just make sure to use the best balsamic vinegar you can afford and not to add too much of it. The vinegar should accentuate the strawberry flavor nicely, but not suffocate it. Highly recommended for ice cream afficinados!
food  recipes  recipe  strawberry  icecream  vinegar  balsamic  inspired-by-stellae 
september 2008 by vielmetti
Kitchen Gardeners International: Taking the Pawpaw Challenge
pawpaw  food  papaw  oikos  michigan-banana 
september 2008 by vielmetti
The Sneeze - Half zine. Half blog. Half not good with fractions.
And as far as the "NONE Pizza with Left Beef"... It was close, but the whole pizza was so small and light it must have shifted during delivery. And the little beef pellets didn't have any sauce or cheese to hang on to, so a few lost their footing from the left half.
food  design  pizza  dominos  avoid-the-noid 
september 2008 by vielmetti
Documento senza titolo
Anelletti alla Lodovico This kind of pasta, shaped alike a ring for your finger, is quite difficult to be found, specially outside the Palermo-Trapani environment. Try to find any other kind which is easy to be placed in layers AND be able to "incorporate" some sauce within each individual (i.e. lasagne is not advisable). Prepare an abundant thick tomato sauce with heavy flavour of basil. The "heavy" consistency is achieved by gently frying the onions with abundant carrots, always cut as small as possible. The sauce is ready when you are no longer able to distinguish pieces of onion, or carrot, or tomato…. Big samples of basil may finally be extracted if they were joined to the sauce as such (i.e. they will not "disappear")
anelletti  pasta  recipe  recipes  food  italy  tomato  basil 
september 2008 by vielmetti
Would you like to buy an O? « hogwash
Road Trip Pasta Salad (PDF) Recipe 257 of 365 Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road – you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon. It’s the kind of deeply satisfying concoction that makes you scoop up another bite before you’ve finished the one you’re chewing.
anelletti  food  recipes  recipe  salad  vegetables  corn  tomatoes  basil  pasta  zucchini  goatcheese  spaghetti-o-for-grownups 
september 2008 by vielmetti
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