Double, double toil and trouble, Fire burn and cauldron bubble. Those words might be the most famous ones Shakespeare ever wrote about food, but they’re hardly the only ones. In between the star-crossed lovers, the mad kings and the bumbling ...
A recipe site for people interested in Thai home cooking and how to replicate their favorite Thai restaurant dishes. Easy recipes featured on this site are designed with home cooks in mind and employ ingredients that are easily available worldwide.
Every morning, twenty-five-year-old Rafael Gonzalez delivers coolers laden with homemade ice cream and paletas, or popsicles, to his three Memphis-area La Michoacana ice cream shops. His recipe is simple: fresh fruit, fresh cream, and sugar. Horchata (a blend of rice milk and cinnamon) and pine nut are the most popular flavors, along with avocado, strawberry, and vanilla. Gonzalez sources dulce de leche from his father's ice cream shop in Chihuahua, Mexico. And he imports ice cream making equipment from the tiny village of Tocumbo, in the state of Michoacan.
Inside these frigid plants, workers stand almost shoulder-to-shoulder as chicken carcasses zip by on high-speed processing lines. Together, small teams of workers may hang, gut or slice more than 100 birds in a single minute. It’s a process they’ll repeat for eight hours or more in order to prepare birds for dinner tables and restaurants across America.
’m always thinking about fermentation experiments and at this time of year that really means sauerkraut. Sauerkraut is traditionally full of acidic twang and cabbage crunch but unless you add one of the traditional spices like caraway or juniper berries it ends there. I wondered if I could make a batch of sauerkraut and then add stuff to it to turn it into Spicy Sichuan Sauerkraut.
The most famous gastronome of them all, Anthelme Brillat-Savarin, wrote in Physiologie du Gout, ou Meditations de Gastronomie Transcendante (1826): “Dis-moi ce que tu manges, je te dirai ce que tu es.”: “Tell me what you eat and I will tell you what you are.” For some, such as Adelle Davis —Time magazine characterized her as “the high priestess of a new nutrition religion” in December 1972 — the consequences of our food choices are stark: “As I see it, every day you do one of two things: build health or produce disease.”
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