Posts Tagged ‘Meat and Seafood’

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WND – Making it up as I go along

February 19, 2009

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An infinite number of lists exist detailing what the absolutely essential pieces of cooking equipment are.  When it comes right down to it I think the only things you absolutely have to have are a frying pan, a pot, a cutting board and a knife.  However, for those of us who aren’t living like minimalists there are a number of other things that feel essential.

I feel the need for at least two large pots, one smaller pot, two frying pans, a pie plate, an uncounted number of small sharp knives made by Victorinox, a large chef’s knife, a zester and at least 5 bowls in a range of sizes.  Pretty much everything else in my kitchen is a nice bonus, but I could live without it*. Read the rest of this entry ?

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WND – Tale of a Weekend

February 5, 2009

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Step 1: Stop by the grocery store on Saturday to pick up some rock salt (to try and get rid of that ½ inch of ice that’s on your driveway – the collective sympathy in Boston for London’s 4-6 inches of snow is somewhat limited), and some milk.

Step 2: Wonder why the grocery store is packed to the gills at 2pm on a Saturday.

Step 3: Realize half way home that you remember reading something about the Vice President throwing a Super Bowl party. Realize they must have been talking about this weekend (my boss refuses to believe that I’m this oblivious, but he’s wrong). Spend the rest of the drive home trying to remember who’s playing.

Step 4: Forget that the Super Bowl is this weekend. Read the rest of this entry ?

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WND – Becoming My Mother & the Promised Lamb

October 23, 2008

I had a mildly horrifying realization the other day.  I’m becoming my mother.

No offense to my mother, who is a charming and lovely lady of whom I’m quite fond, but I feel emphatically that I’m too young to turn into her.  Not the least of which because it means I’m that much closer to an unhealthy obsession with the temperature of my freezer.
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WND – The “they’re breaking down the hegemonic structure of the heteronormative language system*” edition

July 19, 2008

You’d have to ask Jes what it’s like to meet us en masse for the first time. I can only imagine that it’s mildly terrifying. Strictly speaking on an individual basis we’re not particularly scary. But, we’ve all known each other for at least 10 years and we’ve been having dinner together once a week for most of that time. We don’t always communicate in full sentences anymore. A lot of the time we short hand ideas via various British comics – Eddie Izzard, the folks at Beyond the Fringe, the occasional influx of Yes, Prime Minister, although that’s mostly just me. We have multiple in jokes about homunculi (because well, once you have one they seem to multiply – the jokes, not the homunculi). We’ve had perfectly serious conversations about the composition and history of blood mead that sounded for all the world like we were contemplating serving it at our next party. Rest assured, to the best of my knowledge none of us has ever served anyone blood mead for any occasion. And, while having an opinion about which captain was the best captain isn’t a requirement, having the answer not be Janeway probably is*.
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WND – Look Ma, no chicken!

April 10, 2008

When I find myself merrily crafting extended metaphors to the effect that beets are my roommate’s Mr. Tilney while spinach is my Mr. Darcy*, I have to contemplate the idea that there is such a thing as too much Jane Austen.

The Jane Austen whimsy may be explained by the Masterpiece Theater’s current season of all Jane Austen all the time. There is, however, no rational explanation for why the realization that tonight’s dinner contains no chicken should lead me to wonder what kinds of stories poultry tell each other at bedtime. The Tale of the Golden Goose is clearly a trickster tale. But, does Chicken Little feature as a cautionary tale against foolishness, or as a French farce (or perhaps just a farci)? Is the golden goose in Jack & the Beanstalk enslaved to the giant, or is that her happily ever after (in which case Jack is even more of a grubby urchin than the story makes him out to be)?

I sometimes think this blog should be renamed 1001 Things to do with Chicken. Of the 28 main dish recipes we have listed so far, 12 of them are poultry based. I’d protest that we don’t really eat that much chicken, but we really do.

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WND – Crunchy Baked Pork Chops

March 6, 2008

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Here’s what I do when I go to bookstores. I wander around the sci-fi section to see if there’s anything new out that I have any interest in reading. I meander down to the YA section to see what’s out, and usually jot down the names of a couple of books to look up at the library. Then I go over to the magazine section and collect the new editions of Bon Appétit, Gourmet, and Cook’s Illustrated and settle down with a silly coffee drink to peruse my stash. Read the rest of this entry ?

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WND – Spicy Coconut Chicken & Liberal Guilt

February 14, 2008

I am amenable to a good guilt trip in the right cause. Barbara Kingsolver tipped me over the edge to shopping at farmer’s markets and buying (mostly) seasonal food. Al Gore got me to buy a water filter instead of bottled water, and use cloth napkins instead of paper. I object to neither result, although it’s probably not going to stop me complaining about the inconvenience from time to time.

I sat down to read Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life expecting to be guilted, but also expecting to be entertained. I like reading books about people going off and doing things that I find highly appealing in theory, but have no interest in actually doing (gardening, backpacking through Asia, refurbishing a house in a small French village . . . . ). I was predisposed to the particular brand of guilt trip that she was hawking. I believe in supporting small local farmers, and in food that tastes like food and not preservatives. On the other hand, she was occasionally so out of touch with reality that I found it hard to read, much less enjoy the book. Even supposing that I had the inclination to spend my summer canning tomatoes I bought at a farmer’s market, I don’t have space to store them. My pantry is full, and let’s not even talk about my freezer. Granted, I have no idea what it’s filled with half the time, but I know that I don’t have the space to freeze summer corn so that I can eat it in February.

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WND – Epiphanies & Beets

February 7, 2008

I don’t like beets. There’s nothing inherently wrong with them. They are, in fact, admirably true to their essential selves and remain stubbornly beetlike no matter how you cook them. This is great if you like beets, and disappointing if you are less than enthused by them.

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I keep wanting to like beets. I feel like I should like beets. When you read about beets they always sound enticing – earthy , soft, buttery, colorful, deep intense flavor. Doesn’t that sound like a vegetable you want to run out and try? And yet, upon cooking they remain unappealingly beetlike.

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WND – Lamb Stew & a small soap box

January 31, 2008

Lamb Stew with Lemon & Figs
Yogurt Mint Sauce
Salad
Bread

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The reason I could never be vegan:

Cheese

Maybe I spent too much time in France as a child, but the thought of life without cheese is unfathomable. I live in fear of becoming lactose intolerant.

Reasons I could never be vegetarian:

Foie gras, bacon, fried chicken, hamburgers, lamb chops . . . .

Plus, I really hate tofu. Everyone says this is because I’ve never had good tofu, but at this point I’m going to go out on a limb and say I probably have. I’ve had it deep fried, marinated, grilled, sautéd, and cooked in sauce. I’ve eaten it in Indian food, Thai food, Chinese food and lasagna. And you know what? It still always tastes like tofu, which is to say like not much of anything but with texture issues. I’m sort of okay with silken tofu being substituted for cream cheese or plain yogurt in dips and smoothies, although absent a really compelling medical or religious reason I sort of fail to see the point. Read the rest of this entry ?

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WND – Scalloped Potatoes & Kitchen Toys

January 17, 2008

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I sometimes find myself watching late night infomercials with a kind of bemused fascination. Who are these people who can’t drain pasta without getting it all over the kitchen? Why do they have so much difficulty shelling an egg? How many people do you know who routinely feel the need to cut up old shoes with a kitchen knife? And would they really go from cutting a tin can to slicing a tomato without pausing? And frankly, the thing that makes omelets for you looks far more complicated than even the most temperamental frying pan.

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