from lifehacker: top 10 food and drink hacks
Posted by Meg
My favorite is the CD-spindle bagel sandwich carrier:
match made in heaven: you tube + google video for food
Posted by Meg
Behold, my friends, foodtube.net. It’s a foodie video aggregation site that gathers the best of cooking how to, restaurant reviews and other food fun from across the web. Fantastic!
My favorite so far:
Love this guy.
the duo does thanksgiving: pre game post
Posted by Meg
I’m overjoyed that my fellow foodie is coming home with me for Thanksgiving. Complete with frilly guest room, the grand tour of Hampton, VA, and more than likely a couple embarrassing stories, it’s going to be a hell of a time. That aside, what’s the real purpose of Thanksgiving: dinner and thanks for it.
So what are we making?
Right now, it’s unclear whether or not we’re making turkey breasts or the whole bird. I have a small family; there will only be seven us with Sarah. So, the fun is in the sides and dessert.
My family, like so many families, is pretty attached to traditional Thanksgiving food so we can’t go too wild. But here’s what I have in mind so far:
1. Boyfriend mashed potatoes
2. Maybe this kale with garlic and bacon for a leafy green
3. I believe Sarah’s making a cranberry tart, yum!!
4. My mom would like the apple celery salad at the bottom of this page. (Side note: is that turkey not the most beautiful piece of poultry you’ve ever seen?)
Goes like this:
3 Granny Smith Apples
1 bunch celery
¾ cup of caramelized pecans (roast pecans in butter and brown sugar)
Dressing:
¼ cup of lemon juice
1 tbs traditional country French mustard
1 tbs maple syrup
¼ cup extra virgin olive oil
Slice the apples into thin slices, chop celery and throw in the pecans. Add the dressing. Toss well. Serve immediately.
5. I’m hoping to try one of our beloved Mark Bittman’s gravy recipes. I roasted a duck last weekend (and foolishly failed to take tissues) and tried to make gravy, but failed. I should’ve consulted a recipe, ha!
6. Frozen brussels sprouts, buttered, salted and peppered.
7. I am contemplating making biscuits, but it might not be in the cards.
8. Somebody should tell us how to make stuffing. Please?
What are we missing besides dessert?
in praise of Mark Bittman
Posted by Sarah
I’m ashamed to admit that for years food writer extraordinaire Mark Bittman barely registered on my radar. This was primarily due to the fact that his cookbooks (which are wonderful by the way) have bright yellow covers. Seeing as how I’m a librarian and all I’m sure I ought to follow the old adage of “don’t judge a book by it’s cover” but I tend to buy book I think are pretty and I really don’t care for bright yellow and as a result of this (shallow) prejudice I ignored his book. I have seen the error of my ways however and am now proud to call myself a Mark Bittman fan. His weekly New York Times Column “The Minimalist” is fabulous and frequently the best thing I read all week. Even better: the online version links to video of the man himself cooking some of the food he writes about. They’re beautiful and informal and I aspire to the sort of clean simplicity he demonstrates. Plus the food looks delicious.