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Cindy Fuller
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Mar 22 2020
The New Abnormal
Washington is in near lockdown, as are many other states, due to Covid-19. Restaurants and bars are closed except for takeout. (“Hey, bartender, I need a Malayan Fog Cutter to go.”) Schools, community centers, and gyms are closed. Events are canceled. Hospitals and nursing homes are limiting or prohibiting visitors. Elective surgeries are canceled to …
Permanent link to this article: https://ediblethoughts.com/2020/03/22/the-new-abnormal/
Mar 08 2020
Life and Food in the Time of COVID-19
We live less than three miles from the epicenter of the COVID-19 outbreak in Washington. Responses of locals range from que sera, sera to full-tilt freakout. I’m trying to hew to a middle path. My primary concession to the outbreak is to drive to work rather than take the bus on days when I don’t …
Permanent link to this article: https://ediblethoughts.com/2020/03/08/life-and-food-in-the-time-of-covid-19/
Mar 07 2020
First Name Basis
When one has nearly 600 cookbooks, you can go for a while without cracking the spine of a few. Others are used regularly. Then there are the ones that I refer to by the author’s first name. Some of them depend on the context. Here are a few cookbooks to which I refer that way: …
Permanent link to this article: https://ediblethoughts.com/2020/03/07/first-name-basis/
Feb 23 2020
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: https://ediblethoughts.com/2020/02/23/feeding-the-red-sauce-need-in-vegas/
Feb 21 2020
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: https://ediblethoughts.com/2020/02/21/vegas-again/
Jan 16 2020
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: https://ediblethoughts.com/2020/01/16/a-lighter-kugel/
Jan 05 2020
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: https://ediblethoughts.com/2020/01/05/serious-slow-cooking/
Permanent link to this article: https://ediblethoughts.com/2020/01/05/paws-meet-jaws/
Jan 04 2020
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: https://ediblethoughts.com/2020/01/04/new-year-new-gemisches/
Jan 02 2020
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: https://ediblethoughts.com/2020/01/02/sous-vide-on-the-sammamish/
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