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Cindy Fuller
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Feb 23
Feeding the Red Sauce Need in Vegas
Las Vegas has a variety of Italian restaurants on the Strip, mostly of the yupscale, celebrity chef genre where a bowl of spaghetti and meatballs will set you back at least $50. (Friends, real Italian meatballs are NOT made from ground Wagyu beef.) One of my classmates who spends winters outside the city organized a …
Permanent link to this article: http://ediblethoughts.com/2020/02/23/feeding-the-red-sauce-need-in-vegas/
Feb 21
Vegas Again
I’m attending the Cornell Alumni Leadership Conference this weekend. For a change, the meeting is west of the other Washington (DC): Las Vegas. Granted, Vegas is not my favorite city, but I feel the need to see my classmates and other friends. And if Cornell’s going to have the meeting that’s more accessible from Seattle, …
Permanent link to this article: http://ediblethoughts.com/2020/02/21/vegas-again/
Jan 16
A Lighter Kugel
Most kugels will stick to your ribs and thighs in perpetuity. The noodles or potatoes are bound together with mass quantities of cheese and eggs, then baked. There may be some raisins or other fruit in the recipe, but the net effect is high fat with a little starch thrown in. When faced with what …
Permanent link to this article: http://ediblethoughts.com/2020/01/16/a-lighter-kugel/
Jan 05
Serious Slow Cooking
I never had a slow cooker. So getting a sous vide took some getting used to. Julian found a recipe on the Chef Steps website for braised short ribs that required 24 hours of cooking. Because zipper freezer bags aren’t made for high heat, I double-bagged the ingredients. I had to cover the pot with …
Permanent link to this article: http://ediblethoughts.com/2020/01/05/serious-slow-cooking/
Permanent link to this article: http://ediblethoughts.com/2020/01/05/paws-meet-jaws/
Jan 04
New Year, New Gemisches
For a change, we hosted the New Year’s Eve celebration. It was low-key and broke up well before midnight. (Blame my farm girl genes and my 5:30 am swim for that.) The menu was paella with chicken and Spanish chorizo, sous vide parsnips, salad, crusty bread, and chocolate cake. As an appetizer, I made bacon …
Permanent link to this article: http://ediblethoughts.com/2020/01/04/new-year-new-gemisches/
Jan 02
Sous Vide on the Sammamish
Julian got me a sous vide stick and cookbook for Christmas. This particular device is made by Chef Steps, a Seattle-based company that was recently acquired by Breville. The principle of sous vide is to cook food at a lower temperature for a longer period of time in a water bath. The temperature is high …
Permanent link to this article: http://ediblethoughts.com/2020/01/02/sous-vide-on-the-sammamish/
Dec 28
The New Espresso Machine Begets
I am a mere mortal tea drinker. The obsessive-compulsive machinations Julian goes through to make his drug of choice are beyond my comprehension. So when the espresso machine he bought when we moved to Seattle (after the movers trashed his old one) was on its last pump, this set off a cascade of purchases. First: …
Permanent link to this article: http://ediblethoughts.com/2019/12/28/the-new-espresso-machine-begets/
Permanent link to this article: http://ediblethoughts.com/2019/12/22/the-pineapple-express-aftermath/
Dec 22
Cosmic Crisp Critique
The big buzz in the apple world these days is the Cosmic Crisp, a variety developed by Washington State University. This is its debut season in grocery stores. It’s a daughter to the ubiquitous Honeycrisp variety. We were shopping yesterday when we saw a display of Cosmic Crisps. Julian said, “Why don’t you try one and …
Permanent link to this article: http://ediblethoughts.com/2019/12/22/cosmic-crisp-critique/
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