Content tagged with "food"
“ A Lebanese food, which is essentially hummus made with eggplant, rather than chickpeas. Common ingredients are mashed eggplant, olive oil, lemon juice, and other seasonings. It is consumed in a similar way as hummus – as a dip, or spread on bread. ”
“This is a story of a metro couple from the Bay Area who move back to Iowa to take over the husband’s father’s farm. It’s…depressing, in many ways. Farming is a tough industry, and this couple endures crisis after crisis. There’s no glamour in it. It’s just a tough slog. Example: farming is not…”
“ Not surprisingly, it’s beef. Specifically, it’s ‘cube steak,’ which is round or sirloin that’s flattened by pounding it with a meat tenderizer. So it’s not a ‘natural’ cut of beef – it’s processed a bit (and then, of course, it’s breaded…). ”
“The author of this book asked herself a question: ‘Could I become one of those ‘cork dorks’ who get obsessed about wine?’ To find this out, she spent a year studying for the Certified Sommelier Examination . (Note: this not the Master Sommelier exam, of which only about 200 people have ever passed….”
“A family of vegetables. The most common members are: Cauliflower Cabbage Kale Broccoli Brussels sprouts Arugula These are ‘true vegetables,’ unlike other foods such as corn, potatoes, and peas which people think are vegetables but actually fall into other categories (grains, tubers, and legumes,…”
“ The Asian name for split legumes, or for soups made from these. Split pea soup, for example, is a form of dal. You can make a dal from any split, boiled legume. ”
“This book could be boiled down to three words: ‘Eat more plants.’ That’s it. That’s the whole book. This is one of situations where someone has a small idea, and they just beat the hell out of it for 275 pages because they had to get to a trade hardcover length to get on the shelves at Barnes and…”
“This is the process of combing two fluid substances of different thicknesses together my inserting a spoon into the bottom of the heavier mixture, pulling some to the top and over the lighter mixture. I found an article which explained it: Folding is a very precise term in cooking and baking. It…”
“This is an organ found in birds and some other creatures. It’s a type of ‘pre-stomach’ that grinds food, since birds don’t have teeth. Some birds actually swallow stones which stay resident in their gizzards to help break food down. They are prepared as food all around the world. They are a tough,…”
“I read this book as the supposed successor (or maybe predecessor?) to ‘Kitchen Confidential.’ It was just okay. I had trouble with the names. The author careens back and forth between Italy and New York, and there are a lot of people to sort out. There are Marios and Darios and Marcos and Memos and…”
“ This is just a submarine sandwich by another name, it turns out. This seems to be a regional New York term, dating from the 1930s (the same thing is referred to as a ‘Hoagie’ in Philadelphia). It’s not related to what’s in the sandwich, just the general concept of a long, cylindrical roll. ”
“ This specifically refers to the mix of spices in Indian food. However, there is also idiomatic usage meaning ‘mixture’ or ‘co-mingling.’ ”
I try to have “authentic” culinary experiences while traveling, but it’s not that simple.
“This is a very good book, but the title is pretty unclear. It really covers the history of sugar from one angle: slavery, or perhaps labor exploitation in general. It’s fair to say that slavery is a big part of sugar, for sure. And this book covers it up, down, and sideways. And that’s pretty much…”
“This book is a meticulously researched dismantling of the commonly-held belief that dietary fat is bad, and we should try to limit it as much as possible. The author makes incendiary claims that the government and food industry, through patterns of incompetence and deception, has gotten us to…”
“Best book I’ve ever read about food. It’s raw reality – we’re obese because we eat too much, and this book is simply about ways to eat less. The first lesson is so true, yet so hard: you cannot lose or maintain weight unless you come to grips with some level of hunger. And the book is full of…”
“I love the idea of this book, but I think the practical application is going to be tough. Basically, the book seeks to teach ‘mindful’ eating practices, which is the idea of eating intelligently – understanding when and why you’re eating, not eating more than you should, etc. Basically, the book…”
“It’s…okay. It’s very, very drawn out. The author attempts to trace back the origins of his food. The first chapter is on corn, but interestingly he manages to trace food back to oil – the petroleum based fertilizers that everything grows from. The chapters on beef and chicken processing are…”
“This is another nutrition book that claims it has discovered ‘the secret’ to the obesity epidemic. It goes like this – We don’t eat actual food anymore. We eat what was once food, but which has been broken down almost to a molecular level, combined with a bunch of other stuff, and reconstituted in…”
