Food! Glorious Food!

[lsanderson]

Salt Cod With an Iberian Point of View
Recipes: Salt Cod, Potato and Chickpea Stew | More Cod

A Hands-Off Approach to Manzanilla Sherry
Wine Review: Manzanilla Sherry

Tequila Is Getting Company: Sotol, Bacanora and Raicilla
By FLORENCE FABRICANT
Recipes: Matador Norteño | Prietoni | Mezcal Cocktails | Tequila Drinks

Pass the Pork Belly, and the Joint
By RACHEL LEVIN
A Cooking Club That’s 124 Years Old and Counting
By KIM SEVERSON
Recipes: Date Cake Delicious | More Quick Breads


Conquering the Fear of Cooking Fish
Recipe: Pan Roasted Fish Fillets With Herb Butter

‘A Sustainable Chef’
By BRIAN MCGINN

Giving Northern Cuisine Its Due
By JEFF GORDINIER
Recipes: Boston Brown Bread | Chowders

April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details
Recipes: Boiled Potatoes With Butter and Mint | Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies

Enchiladas, Light Yet Satisfying
Recipes: Greens and Chayote Enchiladas With Salsa Verde | More Mexican Dishes

White Bread That’s Beyond the Ordinary
Recipes: Excellent White Bread | Cinnamon Raisin Swirl Bread | More Breads

Bud Light Withdraws Slogan After It Draws Ire Online

Why ‘Natural’ Doesn’t Mean Anything Anymore

Comments

[don-fitch.livejournal.com]

The Boston Brown Bread sounds quite good, but... in the oven? My oven doesn't work, and I like Brown Bread partly because it can be steamed in the slow-cooker or on the stove-top. So can this one, I think, but I wish they'd said so. (I think I'll omit the Korean soybean paste, and I don't recall eggwhites in the treaditional version.)

Not that I have anything against "Korean" -- I spent 8 months in that country, c. 1950, On The Line, and frequently ate with the ROC troups -- (I like rice, but never developed a taste for kimchi. The Korean guys, on the other hand, Really Liked G.I. Rations, especially Spam.) but... ummm. a tablespoonful of soy paste doesn't seem worth bothering with.

[don-fitch.livejournal.com]

Thanks for the fish thing -- when I buy fish, it's generally at the local Hong Kong Market, where the fish are usually bright-eyed and sometimes flop around. And I tend to cook them that day, or the next, to the point that the flexh is just barely clouded. The addition of butter is new to me, and I'll try it Real Soon Now. Mind you, poaching them in a stock made of salmon heads (@ 99 cents per pound) is still one of my favorite options. I generally dont' do deep-fry, at my cardiologist's suggestion, but do occasionally partake of Daimyo sushi's pompano -- a small frish deep-fried, with a portion reserved and replaced raw. Humm... maybe tomorrow....

Butter?

[lsanderson.livejournal.com]

Butter, shallots, lemon thyme, vermouth, & parsley?

In the long ago, I had a recipe for sole: shallots, butter, vermouth, and parsley. Throw in the oven and bake until done, which with sole, is about 37 seconds. (I think you put the pan in with the shallots, butter, vermouth and parsley, and heated it up first, but it's been a bit since I did it.) Today, I'd throw in some lemon thyme just because why not?