Oh, right, that was Dan Ackroyd.
So I finally saw Julie and Julia, and it really made me wish for more. Specifically, I wished for more of the Julia story. If someone decides to so a full treatment of Julia Child’s My Life In France I’ll be first in line to see it.
The Julie part of the story? I could have done without most of that.
Last week I saw a screening of a Fresh, new documentary by Ana Sofia Joanes. If you follow Michael Pollan the way I do, you already know most of the issues covered, but it’s nice to hear about it from the people actually involved.
The subject is the way food is produced in the U.S., from “conventional” agriculture — meaning large-scale industrial monoculture operations — to more traditional mixed-use farming, to urban gardens in greenhouses on what used to be vacant lots.
Read More
This recipe came from my wife’s cousin, Heather. It’s a really easy way to add a ton of flavor to plain-old baked potatoes. And once you’ve done it, you’ll start thinking of all kinds of ways to change it up to match whatever you’re going to serve it with.
Read More
Photo by: laffy4k
Today I’ve got some random food tips. I couldn’t figure out how to stretch any of these into a full blog post on their own, so I’m just throwing them all together. If you’ve got any other good ones, let’s hear them down in the comments.
If you have some family recipes you'd like to share, and you know how to string words together, send an email and maybe you can post it here.
Page optimized by WP Minify WordPress Plugin
Heather’s Stickless Shish-Kabobs
Shish Kabobs. Shish-Kabobs. Shishkabobs. Shish Kebabs. Every variation is used just about equally, with “shishkebabs” coming in close behind. I guess that’s not surprising for something that’s been around as long as this has.
The first kebabs — and I can’t even write that without hearing it in Jamie Oliver’s voice — were made by soldiers cooking meat by skewering it on their swords and holding it over camp fires. Well, that’s what the Arabic tradition says anyway. But like anything popular, everyone is trying to claim it.
There’s not much doubt where the name comes from, though:
So if I wanted to be really uptight about the terminology, then “Stickless Shish Kabob” literally means “skewered roast meat without the skewer”, and I should just call it “kebabs”. Okay, enough word games, it’s time for some meat.
Read More »