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Showing posts from June, 2008

Holy Chuckwagon, What a Cookbook!*

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I have been very privileged to read Legends of a Range Cook, a cookbook that is in the process of being submitted to a publisher ... and was blown away by it. We know the photographer and while I have always admired his prowess this book highlights it in an amazing way that makes the reader feel as if they were dropped into the middle of the Old West. How to describe it? Here is what they say at their site : This cookbook is the real deal. It isn't written by a historian or a researcher or a cowboy cook wanna be. Legends of a Range Cook is written by a true trail cook whose life's work has been keeping working cowhands happy after a long, hard day with a hot, satisfying meal. Red Cloud Wolverton's recipes are seasoned with memorable stories of the challenges of cooking on the range. Hugh Beebower's photography and the panoramic layout transport the reader into The Real West. It is a gorgeous coffee table book (check out the photography at the site link above) , a fas

East-West Spaghetti and Meatballs

This is from my cookbook of choice for the week, Easy Family Recipes from a Chinese-American Childhood by Ken Hom. I always try to pick a different one from my embarrassingly large collection of cookbooks for each week. Do I always manage to cook from it? Depends on how busy it is during the week. This week ... so far, so good. I absolutely love this cookbook. Not only is it a treasure trove of reminiscences about growing up as a first generation Chinese American but so far it has worked every time. Yes you read that right. Every time. I wish that wasn't such a shock but I have learned through sad experience that however much I love Jean Anderson's cookbooks there is a 50-75% success factor in any recipe I pick of hers. This is a variation on Lionhead Meatballs that Hom's mother served often. We found it to be a wonderfully light and refreshing take on spaghetti and meatballs. The water chestnuts chopped into the meat mixture were a brilliant addition, adding just a bit o

Now Serving Hot Links ...

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An Oyster with an Eye from Blogging in Paris. And she's right ... it does look as if an eye is peeking out at us! The Right Beer for PB&J And they all rejoiced ... yes it does exist! Chocolate Mint Panna Cotta From A Foodie Froggy in Paris comes one of my favorite flavor combinations ... and the photos just make me want one even more. 10 Foods Named After People 2. Salisbury steak was invented by Dr. James H. Salisbury. He thought that fruits and veggies were bad for humans and caused heart disease, tumors, mental illness, tuberculosis and all kinds of horrible ailments. He invented the Salisbury steak (which is really just hamburger steak) to convince people to change their diet to mostly meat. From Mental Floss blog ... an interesting list. There's Something to Those Big Irish Breakfasts The only time I ever lost weight on vacation was on a trip to Ireland, where we stayed at different B&B’s almost every night. The “big Irish breakfast” was wonderful, every day, and

Fine Art Friday

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Some of the delicious art I've found at some of my favorite places this week. Click on the title links to see more of these artists' work. PB&J No. 8 by James Neil Hollingsworth Traditional Peasants' Bread in Catalonia by Barcelona Photoblog Gale's Restaurant by Belinda Del Pesco Pasta of the Day by Edward B. Gordon More art is on exhibit at Happy Catholic and Forgotten Classics

So we were sitting around at lunch, talking about recipes and copyrights ...

Isn't that what everyone does at lunchtime? This was prompted by hearing from a pal that a columnist who she had praised, posted a recipe, and linked to reciprocated by threatening her with copyright violation over said recipe. You can't bring up a subject like that without Tom checking out the details. Now, I don't know just how much of the column's artistic interpretation was used as I haven't seen the actual post, however, if it was just a recipe and the instructions ... the columnist was uninformed about copyright law and recipes. Here is a link to the place that was the most understandable on the whole issue. Interesting reading, especially as they show the derivation of reasoning for various judgments. In a nutshell, lists of ingredients and whatever method is used in preparing and combining the ingredients are not copyrightable. Plain common sense. UPDATE This blogger went to a lawyer who gave her the same answer about the issue.

Now Serving Hot Links ...

Scanning the blogosphere to bring you fresh, tasty posts ... What is Salmonella and How Did It Get in My Tomatoes? from Mental Floss Blog My Take on the Toque from Tigers & Strawberries. Yeah, I wouldn't wear one either. Americans Return to the Garden also from Tigers & Strawberries (what can I say, she's good...). Chock full of links and resources for those considering growing their own veg. How to Make Japanese Chicken and Shimeji Mushroom Rice from World Foodie Guide. One that I am going to print out and try. Sampling Miracle Fruit in Dallas from the Dallas Morning News food blog ... a small berry that alters taste perception. Hey I can do that with an artichoke and a glass of wine... Obama's Chili vs. McCain's Ribs ... from Cookthink. Not so fresh but still fun. Chocolate Oatmeal Cookies from Ward Street Bistro

New Orleans Barbecued Shrimp

I suddenly realized how long it's been since I posted a recipe. Well, there's a good reason for that. I haven't been cooking anything new much. In fact, I haven't even been looking through my listed recipes for old favorites. Too many things like blogging, podcasting and such have pushed aside the time that I used to devote to recipes and menus. However, as with many other things I am making a mid-year resolution (to nicely balance out those forgotten New Year's resolutions don't cha know?) to begin rediscovering ... my kitchen! I believe I got this from a Jane and Michael Stern cookbook. Sadly, it is so long ago that I can't be more specific than that. What I can tell you is that it is simply delicious ... as well as being simple! Step 1: 1/2 cup Worcestershire sauce 1 tablespoon minced onion 3 minced cloves garlic 1-1/2 teaspoons black pepper 1 teaspoon salt 1 teaspoon paprika 1 teaspoon basil 1 teaspoon oregano 1/

In Which I Am Displeased With Type ...

Although I'm grooving on the writing and references in How to Eat Supper and, well, on pretty much all of the info included ... wow, is the type design terrible! I try not to be too picky but it is clear that someone was encouraged to "have fun, be playful" and all those other little expressions that have to be done gently, gently in order to be well done. Bright red pages with little black type ... tough to read. Stories that abruptly plunge into teeny, tiny type. Ouch. A kajillion differing typefaces and styles all jumbled together. Tags labeling valuable reference books being quoted that are clearly copied after "tag clouds" from the internet and ... it doesn't work in a book. I could go on, but you get the point. I know that trends come and go, but I have seen this one creeping back into style, especially in food books ... it is not welcome. Food books are essentially technical manuals and to junk them up in such a way that reading them is a chore is