Fast Food Memories
How sad. My childhood is filled with memories of chicken sandwiches at Burger King and 25 count fried shrimp baskets at IHOP. My grandparents, Ita and Andrew, were the only ones that would ever take us to fast food. A few years ago I realized the french fries at BK had changed and the chicken sandwich had shrunk. Last night (~2:30 AM) I realized that the shrimp at IHOP no longer have the shells attached to the end of the tails (probably my first experience with this, god, look at how an innocent introduction to a simple American meal degenerated! - crab shells, fish heads, anything, etc.), and that they are indistinguishable from clam strips (strong breading, bland seafood).
Formatting
We had some formatting issues using the current template, but I finally figured out what was wrong. When including text (esp. hyperlinks), break it/them up into smaller parcels, for example:
http://www.stonybrook.edu/
sb/winecenter/SBcampusevents.shtml
Thanks.
http://www.stonybrook.edu/
sb/winecenter/SBcampusevents.shtml
Thanks.
The Art of Eating Mag
Have any of you ever read (or even seen) a copy of The Art of Eating magazine?
http://www.artofeating.com/
http://www.artofeating.com/
New York Food Blog School
www.obsessionwithfood.com's contributors are offering a food and wine blog lecture at Stony Brook. New Yorkers, consider attending!
http://www.stonybrook.edu/
sb/winecenter/SBcampusevents.shtml
Wine for the Web: Bloggers Unite!
Thursday, October 20: 6:30–8:00 p.m.
Impressed by all the wonderful information available on the Web? Love to look up recipes and research wine and food pairings? Read the latest on high scoring wines? New Yorker Lenn Thompson and Californian Derrick Schneider have both turned their amateur internet wine and food blogs into professional writing opportunities. Join them, and see how to turn a taste into a turn of phrase. Complete with wine and food explorations, of course.
http://www.stonybrook.edu/
sb/winecenter/SBcampusevents.shtml
Wine for the Web: Bloggers Unite!
Thursday, October 20: 6:30–8:00 p.m.
Impressed by all the wonderful information available on the Web? Love to look up recipes and research wine and food pairings? Read the latest on high scoring wines? New Yorker Lenn Thompson and Californian Derrick Schneider have both turned their amateur internet wine and food blogs into professional writing opportunities. Join them, and see how to turn a taste into a turn of phrase. Complete with wine and food explorations, of course.
A Different Blog
Thought you might be interested in someone else's blog:
http://www.obsessionwithfood.com/
http://www.obsessionwithfood.com/
Jamaican Sugarloaf Drinks NYT
We have harvested from the water, but it looks like we should be harvesting from Mom's garden as well! Have we already begun drying Hibiscus flowers? http://www.nytimes.com/
2005/07/20/dining/20soda.html?
Recipe: Sorrel Punch
Time: 10 minutes, plus at least 4 hours' steeping
1½ cups dried sorrel (hibiscus) flowers, available at Caribbean grocers
¼ cup coarsely chopped ginger
1 cup sugar
Lime wedges for garnish.
1. Boil 6 cups water. Pick over sorrel, discarding discolored pieces. Combine sorrel and ginger in a large bowl and cover with boiling water. Let mixture steep for at least 4 hours or overnight.
2. Meanwhile, in a small saucepan, combine 1 cup water and sugar; boil. Reduce heat to medium and stir until sugar is dissolved. Set aside to cool.
3. Strain sorrel mixture into a jar, add sugar water and taste. Punch should be slightly tart.
4. Chill punch and serve over ice, garnished with lime wedges. For a spritzer, fill a glass 1/3 full with punch and top off with sparkling water. Punch may also be mixed with rum and lime for a cocktail.
Yield: About 6 cups.
Recipe: Ginger Beer
Time: 10 minutes, plus at least 4 hours' steeping
12 ounces ginger, washed and roughly chopped (about 2 cups); peel if you want a lighter-colored beverage
1 bay leaf
¾ cup sugar
Juice of 1 lemon.
1. Place chopped ginger in a large bowl. Add bay leaf. Boil 10 cups water and pour it over ginger. Let mixture sit for at least 4 hours or overnight.
2. Meanwhile, in a small saucepan, place ¾ cup water and the sugar and bring to a boil. Reduce heat to medium and simmer just until sugar has melted, stirring occasionally. Set aside to cool.
3. Strain ginger mixture into a pitcher or a glass jar, mix in sugar water and lemon juice. Stir and serve over ice.
Yield: About 10 cups.
2005/07/20/dining/20soda.html?
Recipe: Sorrel Punch
Time: 10 minutes, plus at least 4 hours' steeping
1½ cups dried sorrel (hibiscus) flowers, available at Caribbean grocers
¼ cup coarsely chopped ginger
1 cup sugar
Lime wedges for garnish.
1. Boil 6 cups water. Pick over sorrel, discarding discolored pieces. Combine sorrel and ginger in a large bowl and cover with boiling water. Let mixture steep for at least 4 hours or overnight.
2. Meanwhile, in a small saucepan, combine 1 cup water and sugar; boil. Reduce heat to medium and stir until sugar is dissolved. Set aside to cool.
3. Strain sorrel mixture into a jar, add sugar water and taste. Punch should be slightly tart.
4. Chill punch and serve over ice, garnished with lime wedges. For a spritzer, fill a glass 1/3 full with punch and top off with sparkling water. Punch may also be mixed with rum and lime for a cocktail.
Yield: About 6 cups.
Recipe: Ginger Beer
Time: 10 minutes, plus at least 4 hours' steeping
12 ounces ginger, washed and roughly chopped (about 2 cups); peel if you want a lighter-colored beverage
1 bay leaf
¾ cup sugar
Juice of 1 lemon.
1. Place chopped ginger in a large bowl. Add bay leaf. Boil 10 cups water and pour it over ginger. Let mixture sit for at least 4 hours or overnight.
2. Meanwhile, in a small saucepan, place ¾ cup water and the sugar and bring to a boil. Reduce heat to medium and simmer just until sugar has melted, stirring occasionally. Set aside to cool.
3. Strain ginger mixture into a pitcher or a glass jar, mix in sugar water and lemon juice. Stir and serve over ice.
Yield: About 10 cups.
Pyongyang Noodles - North Korea
There is a NY Times Editorial/Op-Ed video featuring Pyongyang noodles in North Korea out today. They look like a brown/purple vermicelli, are served cold in a clear broth, include toppings (similar to Japanese ramen: ex-post), and are condimented with a splash of vinegar (like my local greens!) and soy sauce. Definitely more delicate than I would expect from NK.
Whole Baked Grouper
Using another age proven recipe, my mother stuffed this grouper with tomatoes and onions and baked it. This fish was perfect for its size and feast potential, but I am not sure the baking brought the best out of the species. We traditionally prepare the dish with a very lean fish, usually from the snapper family (mangrove, dog, mutton, etc.), and it is always a celebration (at least for the fishermen), because big snappers are trophy fish. This recipe preserves all the juices of the meat, and really allows you to experience the full depth these fish have to offer. Grouper is fatty and flavorful, and I think that sort of flavor conservation is not required, and actually pushes towards excessive concentration. In general, I think a good rule would be to cook snapper as if it was chicken, grouper as if it was pork.
Toronto Food Site
Even though I have not yet made my way through this entire site, each time I return, I am impressed. Great food site. http://gremolata.com/ Anyone ever try gremolata?
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