lsanderson (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lsanderson) wrote2021-11-04 06:03 pm
lsanderson) wrote2021-11-04 06:03 pm
Food! Glorious Food!
NASA’s Latest Breakthrough: ‘Best Space Tacos Yet’
For the first time, astronauts on the International Space Station cultivated chiles, adding some zing to their tacos.
Mark Vande Hei, a NASA astronaut, helped cultivate chiles on the International Space Station last month.
By DANIEL VICTOR
TRILOBITES
Why Strawberries Turn a Ghostly Shade of White
Researchers unlocked some of the genetic secrets that helped the colorful fruit evolve into so many varieties around the world.
By VERONIQUE GREENWOOD
Fry Bread Is Beloved, but Also Divisive
For Indigenous people, the dish is both a family comfort food and a relic of colonial displacement.
The history of fry bread is rich and complex, but the dish has become widespread among Indigenous cultures.
By Kevin Noble Maillard
Coffee and Climate Have a Complicated Relationship
Your morning cup may depend on solving issues with a crop that both contributes to and is deeply affected by the changing climate.
By TATIANA SCHLOSSBERG
Vaccination status and Thanksgiving could be ‘a really combustible mix,’ experts say.
By CHRISTINA MORALES
Toni Tipton-Martin Writes Her Own Legacy
The cookbook author, who will receive the seventh Julia Child Award on Thursday, is using the prize money to start a foundation to support women in food.
By KAYLA STEWART
ONE GOOD MEAL
A Nourishing Filipino-Inspired Soup for Fall
To celebrate the publication of ‘Filipinx,’ their new cookbook, the chef Angela Dimayuga and the writer Ligaya Mishan made nilaga.
Bowls of nilaga, surrounded by (clockwise from left) lumpia; a sawsawan, or dipping sauce, of apple cider vinegar, garlic and serrano chiles; sautéed kale with crispy garlic; and a sweet chili sauce.
By MIMI VU
A More Satisfying Meatless Meatball
Once you find the perfect base of beans, vegetables and grains, the possibilities are endless.
By TEJAL RAO
EAT
It’s Apple Season. This Galette Cuts the Chill With a Kick.
Dorie Greenspan makes a savory tart with apple, sweet potato, cheese and a touch of chile pepper.
By DORIE GREENSPAN
Traveling the World for Recipes, but Always Looking for Home
Famous for her scholarly works, the cookbook author Claudia Roden shows off her lyrical side with her latest, “Claudia Roden’s Mediterranean.”
The cookbook author Claudia Roden at her London home. Reading her latest book is like talking with her in her garden, the food writer Nigella Lawson said.
By MELISSA CLARK
Long-Simmering Lamb for Waning Fall Days
Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North Africa, is sure to warm.
Lamb shanks are braised slowly to succulence, recalling a tagine, and paired with a bright carrot salad in this fall menu.
By David Tanis
11 Vegetarian Casseroles to Keep You Toasty This Fall
Tuck into the warm embrace of these cheesy, starchy, comforting bakes.
1. Farro and Cauliflower Parmesan
2. Slow-Baked Beans With Kale
3. Wild Rice and Mushroom Casserole
4. Cheesy Baked Orzo With Marinara
5. Vegan Green Bean Casserole
6. Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato
7. Cheesy White Bean-Tomato Bake
8. Three-Cheese Cauliflower Casserole
9. Creamy White Bean and Fennel Casserole
10. Cheesy Broccoli Casserole
11. The Big Lasagna
By Tanya Sichynsky
FRONT BURNER
The Story of a Craft Beer Pioneer
“The Dogfish Head Book” by the brewery founders Sam and Mariah Calagione, and written with Andrew C. Greeley, recounts 26 years of beer adventures.
“The Dogfish Head Book: 26 Years of Off-Centered Adventures” by Sam Calagione, Mariah Calagione and Andrew C. Greeley (Wiley, $35).
By FLORENCE FABRICANT
FRONT BURNER
A Vodka Rises From the Smoke of the California Wildfires
Hangar 1’s latest spirit is distilled from grapes damaged in the 2020 Glass fire.
Hangar 1 Smoke Point Vodka, $50 for 750 milliliters,
By Florence Fabricant
WINES OF THE TIMES
Your Easy, No-Sweat Guide to Picking Wines for Thanksgiving
The grapes don’t really matter. Neither does where it was made. So long as it refreshes and rejuvenates, it’s the perfect bottle.
By ERIC ASIMOV
Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74
Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.
Louise Slade in 2013. A food scientist, she understood food not as a combination of discreet ingredients but as a system of interacting molecules. That insight led to new standards of consistency.
By CLAY RISEN
For the first time, astronauts on the International Space Station cultivated chiles, adding some zing to their tacos.
Mark Vande Hei, a NASA astronaut, helped cultivate chiles on the International Space Station last month.
By DANIEL VICTOR
TRILOBITES
Why Strawberries Turn a Ghostly Shade of White
Researchers unlocked some of the genetic secrets that helped the colorful fruit evolve into so many varieties around the world.
By VERONIQUE GREENWOOD
Fry Bread Is Beloved, but Also Divisive
For Indigenous people, the dish is both a family comfort food and a relic of colonial displacement.
The history of fry bread is rich and complex, but the dish has become widespread among Indigenous cultures.
By Kevin Noble Maillard
Coffee and Climate Have a Complicated Relationship
Your morning cup may depend on solving issues with a crop that both contributes to and is deeply affected by the changing climate.
By TATIANA SCHLOSSBERG
Vaccination status and Thanksgiving could be ‘a really combustible mix,’ experts say.
By CHRISTINA MORALES
Toni Tipton-Martin Writes Her Own Legacy
The cookbook author, who will receive the seventh Julia Child Award on Thursday, is using the prize money to start a foundation to support women in food.
By KAYLA STEWART
ONE GOOD MEAL
A Nourishing Filipino-Inspired Soup for Fall
To celebrate the publication of ‘Filipinx,’ their new cookbook, the chef Angela Dimayuga and the writer Ligaya Mishan made nilaga.
Bowls of nilaga, surrounded by (clockwise from left) lumpia; a sawsawan, or dipping sauce, of apple cider vinegar, garlic and serrano chiles; sautéed kale with crispy garlic; and a sweet chili sauce.
By MIMI VU
A More Satisfying Meatless Meatball
Once you find the perfect base of beans, vegetables and grains, the possibilities are endless.
By TEJAL RAO
EAT
It’s Apple Season. This Galette Cuts the Chill With a Kick.
Dorie Greenspan makes a savory tart with apple, sweet potato, cheese and a touch of chile pepper.
By DORIE GREENSPAN
Traveling the World for Recipes, but Always Looking for Home
Famous for her scholarly works, the cookbook author Claudia Roden shows off her lyrical side with her latest, “Claudia Roden’s Mediterranean.”
The cookbook author Claudia Roden at her London home. Reading her latest book is like talking with her in her garden, the food writer Nigella Lawson said.
By MELISSA CLARK
Long-Simmering Lamb for Waning Fall Days
Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North Africa, is sure to warm.
Lamb shanks are braised slowly to succulence, recalling a tagine, and paired with a bright carrot salad in this fall menu.
By David Tanis
11 Vegetarian Casseroles to Keep You Toasty This Fall
Tuck into the warm embrace of these cheesy, starchy, comforting bakes.
1. Farro and Cauliflower Parmesan
2. Slow-Baked Beans With Kale
3. Wild Rice and Mushroom Casserole
4. Cheesy Baked Orzo With Marinara
5. Vegan Green Bean Casserole
6. Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato
7. Cheesy White Bean-Tomato Bake
8. Three-Cheese Cauliflower Casserole
9. Creamy White Bean and Fennel Casserole
10. Cheesy Broccoli Casserole
11. The Big Lasagna
By Tanya Sichynsky
FRONT BURNER
The Story of a Craft Beer Pioneer
“The Dogfish Head Book” by the brewery founders Sam and Mariah Calagione, and written with Andrew C. Greeley, recounts 26 years of beer adventures.
“The Dogfish Head Book: 26 Years of Off-Centered Adventures” by Sam Calagione, Mariah Calagione and Andrew C. Greeley (Wiley, $35).
By FLORENCE FABRICANT
FRONT BURNER
A Vodka Rises From the Smoke of the California Wildfires
Hangar 1’s latest spirit is distilled from grapes damaged in the 2020 Glass fire.
Hangar 1 Smoke Point Vodka, $50 for 750 milliliters,
By Florence Fabricant
WINES OF THE TIMES
Your Easy, No-Sweat Guide to Picking Wines for Thanksgiving
The grapes don’t really matter. Neither does where it was made. So long as it refreshes and rejuvenates, it’s the perfect bottle.
By ERIC ASIMOV
Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74
Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.
Louise Slade in 2013. A food scientist, she understood food not as a combination of discreet ingredients but as a system of interacting molecules. That insight led to new standards of consistency.
By CLAY RISEN
no subject
In Days o' Olde
no subject
But -- is there anywhere I can find the actual recipe written down, or am I going to have to transcribe it from the video? I haven't found it anywhere, but I suppose it could be one of the perks of subscribing to his Patreon (which I haven't done).
From the video...
Half a pound of flour – One and three-quarter cup or 225 grans if cake flour or all-purpose flour
Half a pound of fine oatmeal – One and one-half cups or 225 grams of fine oatmeal
Two ounces of lard – Four tablespoons or 55 grams of lard
Two ounces of butter — Four tablespoons of 55 grams of butter
Half a pound of treacle – Three-quarters cup or 225 grams of treacle
Two ounces of sugar – One-third cup or 60 grams of brown sugar
One teaspoon of ground ginger
One teaspoon of full mixed spices (sweet spices)
One teaspoon of baking powder – Two teaspoons of baking powder
Pinch of salt
A little milk – One-quarter cup of milk
Rub the lard and butter into the flour, add all dry ingredients. Warm the treacle and add with a little milk. Mix well. Pour into a flat tin, well greased.
Bake in a very moderate oven (300 degrees Fahrenheit or 150 Celsius) about 40 - 45 minutes. Lined 8” cake pan.
Eat 3-4 days or a week after it’s baked.
Re: From the video...