No, this is not an Algerian L'ham Lalou or a Thai Khao Lham. It's yet another of my attempts to invent a new word. It's a lamb-ham. A cured and in this case smoked lamb shank. It was five bucks. Took less than a week. And I smoked it along with a whole chicken and a lot of other little things. Here's what you do. Buy a pair of lamb shanks. Salt them generously with a tiny tiny pinch of instacure #1, and some good unrefined sugar. Add some spice, cloves I like. And thyme. Whatever. In a ziplock in the fridge for about a week. Then smoke over the coldest smoke you can manage - I used hickory soaked in local ruddy zin. Never got above maybe 180 - 200 degrees. In a regular little Weber kettle. A few lumps of hardwood charcoal to get it going. Then hung in the cave (i.e. wine fridge with all the other salumi) for a while. I'm impatient. But I think it should keep a long time. Think of it as a little teeny lham. Carved as is, very thin slices. Lightly cooked, no more.
The Color of Food aims to address the lack of voices from Asian, Black, Latino and Native American communities in the dialogue on healthy food and food justice. These topics have rapidly come into the limelight lacking input from diverse communities.
If there's one thing most people know about silica gel, the unseen substance that inhabits those little white packets inserted in new shoe boxes, purses, and Asian snack foods, it's that you're not supposed to eat it.
An E. coli outbreak after a school picnic in France has been tied to fenugreek sprouts. The evidence, though circumstantial, appears solid and may help explain how a particularly virulent strain of bacteria has made its way into European foods.
In his new book, Tomatoland, food writer Barry Estabrook details the life of the mass-produced tomato — and the environmental and human costs of the tomato industry. Today's tomatoes, he says, are bred for shipping and not for taste.
Twenty years ago, I walked across Eastern Europe to Istanbul. The food, on the whole, was plain, but from Bulgaria we walked through a gathering rush of portents—strong coffee and orthodox domes, bright prints and the eastern rhythm of gypsy music—until we reached The City, and began to eat.
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and peopleÇ where it comes from, how it tastes and how our food...
Almost everyone in Greece will have a garden of some degree. Even the apartment dwellers (there are many) will dedicate part of their balcony to some herbs, a tomato plant or some chilli peppers. My grandfather used to collect discarded Feta tins, fill them with soil and place the plants on the rooftop of the apartment.
People who regularly drink tea or coffee may be less likely to carry the antibiotic-resistant "superbug" MRSA in their nostrils, a new study suggests.
Researchers found that of more than 5,500 Americans in a government study, those who drank hot tea or coffee were about half as likely as non-drinkers to harbor MRSA bacteria in their nostrils. Exactly what it all means, though, is unclear.
To hear Leda Meredith recall past foraging expeditions, you might think she was roaming the aisles of the famed Park Slope Food Co-op or a local farmers market. Hen-in-the-woods mushrooms, mulberries, wild black cherries, garlic mustard… wait, didn’t I just see that back on aisle three?
The traditional fast food business model just never had a chance, now did it? Marcelo Coelho and Amit Zoran, a pair of whiz kids doing their thang over at MIT, have developed what very well may be the next major revolution in food preparation. It may also be the only machine that keeps you alive when the Robot Apocalypse goes down, but we'll try to stuff that to the rear of our minds for now.
s we've come to depend on a handful of commercial varieties of fruits and vegetables, thousands of heirloom varieties have disappeared. It's hard to know exactly how many have been lost over the past century, but a study conducted in 1983 by the Rural Advancement Foundation International gave a clue to the scope of the problem.