As I mentioned earlier, I subscribe to a plethora of foodie magazines. I have trimmed the number over the years, as some failed to keep my interest or (as in the case of Gourmet) ceased publication. Here’s the current roster. Bon Appétit. I’ve subscribed to this one longer than any other periodical. My interest in …
Category: Food
Permanent link to this article: http://ediblethoughts.com/2018/07/22/preferred-food-porn/
Jul 17
Weekend in British Columbia
We usually visit Vancouver once a year. The city has many interesting attractions, not to mention great restaurants. This year we started our British Columbia trip in Pemberton, a village north of Whistler. Our neighbors suggested visiting Pemberton, as they’d been there the month before. We visited Whistler for a day our first year living …
Permanent link to this article: http://ediblethoughts.com/2018/07/17/weekend-in-british-columbia/
Jul 13
Mastering Metric
One problem that many folks have when they visit Canada or Europe is the metric system. My former students had difficulty as well. Back in the 1970’s, America was on track to convert to metric measurements; however, the proposal died an ignominious death under the Reagan administration. (See this Wikipedia article for details.) I worked …
Permanent link to this article: http://ediblethoughts.com/2018/07/13/mastering-metric/
Jul 06
Can We Bake a Cherry Pie
Pies are not my forte. When I was a teaching assistant for a food science lab in grad school, we had one lab that I nicknamed the Salute to Crisco. Students made crusts with different fats (oil, butter, lard, and shortening), and then judged them on flakiness. The shortening crusts won hands down, courtesy of …
Permanent link to this article: http://ediblethoughts.com/2018/07/06/can-we-bake-a-cherry-pie/
Jun 30
Pure Smut
Every month the pornography hits our mailbox. In these libertine times, the publishers don’t bother with plain brown wrappers. They taunt us with saucy covers of voluptuous breasts, meaty legs, and strategically-placed coverage. Inside there’s even more to pique our desires: Cheeky peaches, plump balls, and tanned skin. It’s my monthly haul of food magazines. …
Permanent link to this article: http://ediblethoughts.com/2018/06/30/pure-smut/
Jun 30
Greek Poutine
Poutine is the provincial dish of Quebec. It consists of french fries doused with brown gravy and sprinkled with cheese curds (not grated cheese). It’s junk food kicked up a notch or two. Today we have invented a variation: Greek poutine. We were at the Greenwood Car Show today and got hungry. We dove into …
Permanent link to this article: http://ediblethoughts.com/2018/06/30/greek-poutine/
Jun 11
Food Deserts in Farm Country
A friend of mine liked a post on LinkedIn about a grocery store opening in his town northeast of Boston. This, and a trip to my hometown, got me thinking about food deserts and how they may be more prevalent in rural areas than in cities. What’s a food desert? It’s an urban neighborhood that’s …
Permanent link to this article: http://ediblethoughts.com/2018/06/11/food-deserts-in-farm-country/
Jun 05
Copacetic Corn Salad
There was a potluck at work last week. Since I was leaving for New York late that day, I needed something quick that wouldn’t produce too many leftovers for Julian. I knew we had several odds and ends of corn in the freezer, so I decided to make a corn salad on the way home …
Permanent link to this article: http://ediblethoughts.com/2018/06/05/copacetic-corn-salad/
May 14
For the Love of Bunny
[Sensitive souls might want to skip this post.] Yes, I like bunnies. I like to eat them. I know that my appetite for rabbit is not shared by many Americans, some of whom were traumatized by the “pets or meat” scene in Michael Moore’s first film, Roger and Me. Below are three reasons why you …
Permanent link to this article: http://ediblethoughts.com/2018/05/14/for-the-love-of-bunny/
May 05
Probiotic Night
Thursday night I bought some short ribs for Korean grilled kalbi. We’ve found a great recipe from The New York Times. The ribs marinate overnight in a soy sauce-onion-puréed pear mixture, then get grilled. So where do the probiotics come in? We served the ribs with napa cabbage kimchi and fermented pickled beets (not traditional, …
Permanent link to this article: http://ediblethoughts.com/2018/05/05/probiotic-night/
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