271 Slices
  Title Author Publisher Format Buy Remix
Medium 9781574414929

Fish and Seafoods

Patty Vineyard MacDonald University of North Texas Press ePub

Fish and Seafood

I like fish. But when I suggest fish to housewives as a way to add variety to their menus, I usually am met with “I hate fish!” The Dutch theologian, Erasmus, said of fish on Fridays, “My heart is Catholic; my stomach is Lutheran.”

Delectable fish dishes can be served from the . . . kitchen—if the desire is great enough. But fish should be treated with respect; never overcooked, and always eaten when ready. It is not a “keep hot in the oven” dish.

And they say it is good food for thinking! Anyhow, catch (or buy) it and cook it; don’t keep it. Quick-frozen fish has the original flavor but as soon as it comes into the kitchen, cook it.

In buying fish, allow from 1/2 to 3/4 pound per serving with the bone in—or 1/4 pound boned. Wash it well inside and out and wipe dry.

When buying a whole fish in the market, be sure the fish looks you in the eye with a healthy stare. You cannot tell about one that has been skinned and boned, so smell it and cook as soon as possible after you buy or catch, or freeze it. Don’t overcook.

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Medium 9781609520809

4. Bite Me

Paula Young Lee Travelers' Tales ePub

Chapter Four

Bite Me

Biologically speaking, if something bites you, it is more likely to be female.

biologist Desmond Morris

Johns father is shooting gray squirrels from the kitchen window, trying his best to scare me away. Now that John has started bringing me to Maine every weekend, the Big House isnt big enough for the both of us. It isnt personal. Its political. Ill always be a liberal, and its best if John realizes this sooner rather than later and moves along to a nice conservative girl who isnt so noisy when she eats. The three-month hunting season on squirrels lasts through the end of December, and theres no bag limit because theyre a pest species. Specifically, the little criminals have been nesting under the hood of his truck and stealing from the bird feeder. The gray squirrels are also bullying the red squirrels out of the neighborhood, even though grays and reds dont eat the same food or chase the same girls. The red squirrel is small and sleek, resembling a chipmunk without stripes. But he cant eat acorns. Instead, he mostly eats pine nuts. As a result, he tastes like pine tar, the stuff in turpentine.

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Medium 9781609520809

7. Vampires Suck

Paula Young Lee Travelers' Tales ePub

Chapter Seven

Vampires Suck

If the [zodiac] stars are animals, what food do they eat?

nephew of Adelard of Bath, 12th century

The neighbors had been losing chickens, Ruth remarks over dishes in the sink. Kept finding them with their heads gone.

and...? I prod. Shes washing. Im wiping. With one eye, I look through the kitchen window, scanning the henhouse, but its the middle of the day. Outside, nothing moves. No birds. No insects. Just flakes of snow, swirling on invisible breezes, falling in the gray light. Its utterly silent until the winds start to whip. Then the whole house sets to rumbling. These snowflakes sting if they hit you in the face. The edges are like little razor blades, but they are very pretty.

They set out traps, she continues, her arthritic hands busily scrubbing a casserole dish. Finally caught a white weasel. Hed been decapitating them. She shakes her head and scrubs some more, marveling at the peculiar thirst of animals.

Weasels want the blood. Rats attack the flanks. Foxes decimate the bird, leaving nothing behind but cracked bones and feathers. Americans want the breasts, putting the rest into fancy feasts for cats. The hunger reveals the beast.

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Medium 9781574411362

South Middle East

Mary Faulk Koock University of North Texas Press ePub

SOUTH MIDDLE EAST

It was difficult to get off the Broussard circuit to visit my niece Peggy, who is married to a native Beaumonter, Arthur Greenspan. Peggy agreed with me that Beaumont has some of the finest cooks to be found anywhere. Peggy is pretty good herself; I wheedled a recipe out of her that I have wanted for a long time:

.   .   .

Christmas Cake

1 cup butter or margarine

2 cups sugar

6 eggs

8 cups flour

1 lb. white raisins—soak in whiskey to cover overnight

1 qt. shelled pecans

1 tsp. salt

1½ tsp. nutmeg

Cream butter and sugar thoroughly. Add eggs one at a time, beating alternately with the flour (½ cup at a time). Add raisins and remaining liquid, then pecans, salt, and nutmeg. Bake for 2 to 2½ hours in medium to slow oven (275 to 350 degrees.)

The Greenspans with their four adorable children were in the throes of moving into their new contemporary house, but they took time to have me for lunch at the handsome Beaumont Club. Here they introduced me to Mrs. Elliott Jacobs and her mother-in-law, Mrs. M. L. Jacobs, who can call off fascinating recipes like a trainmaster calling the trains. And she delights in preparing them, too!

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Medium 9781574414929

Potatoes, Grains and Pasta

Patty Vineyard MacDonald University of North Texas Press ePub

And Then Potatoes, Grains, and Pasta

There is nothing that smells better than potatoes baking. Idaho potatoes are the popularized ones, but California and Maine produce a fine type for baking or any other style of cooking. For me, Idaho takes the lead for baking because of its shape—long, flat, quicker cooking than the round kind. Just scrubbed and placed in a 350° oven and baked until done, about 1 hour, but timed to come out when you are ready to sit down; or rubbed in vegetable oil and salt; or wrapped in brown paper or aluminum foil to keep them from cooling off. Just bake them, and the whole family will succumb—even the curvaceous ones. Serve with sweet butter or sour cream, chopped chives, grated cheese, crisped salt pork—or all of them.

POTATOES ON THE HALF SHELL

For 6

6 Idaho potatoes

1/4 cup milk or cream

1 egg

4 tablespoons butter

Salt and pepper

1 tablespoon chopped green onions [optional]

[Preheat oven to 350°.] Bake the potatoes, cut in half lengthwise and scoop out the potato. Mash, while hot, with the milk, beaten egg, and butter and beat until fluffy. Season with salt and pepper, and onion if you wish. Spread the shell with [additional] butter and pile lightly and high into it. Sprinkle with a smidgen of nutmeg or paprika or grated Parmesan cheese.* Bake until brown on top.

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Medium 9781608682348

Menu 1. HOLY STROMBOLI

Brian L. Patton New World Library ePub

M

E

N

U

1

U

p

until

I

became

a

vegan,

stromboli

was

an

integral

part

of

my

life.

When

it

was

din-

nertime

in

my

house,

we

had

the

choice

of

pizza,

stromboli,

pizza,

or

pizza,

and

that

was

about

it.

A

stromboli

is

essentially

a

tube

of

pizza,

or

an

elongated

calzone,

and

serves

about

four

to

six

people

or

one

fat

twelve-year-old.

A

strom-

boli

is

usually

filled

with

ham,

salami,

pepperoni,

peppers,

onions,

and

cheese.

In

college

I

had

the

(un)fortunate

situation

of

living

right

next

door

to

a

pizza

place.

Lunch

usually

consisted

of

a

Rico

Boli

(a

mini

stromboli,

with

basically

one

of

every

animal

in

it),

garlic

cheese

bread,

and

an

order

of

dough

fritz

(fried

dough

topped

with

powdered

sugar).

In

fact,

my

nickname

became

Dough

Fritz

sometimes

shortened

to

Dough,

or

Fritz.

What

a

life

I

had

carved

out

for

myself!

How

I

made

it

out

of

there

alive,

I’ll

never

know.

So

you

may

know

the

glory

that

is

stromboli,

I

have

created

a

vegan

version.

L

I

B

A

T

I

O

N

R

E

C

O

M

M

E

N

D

A

T

I

O

N

To

accompany

this

delicacy,

just

grab

what-

ever

floaters

of

shitty

light

beer

are

left

on

your

coffee

table

from

the

night

before

and

make

sure

there

are

no

cigarette

butts

floating

in

the

cup.

If

you

didn’t

happen

to

throw

a

rager

in

your

living

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Medium 9781574414929

This and That

Patty Vineyard MacDonald University of North Texas Press ePub

This and That

There are always snippets of information left over at the end of every project of this size. Corbitt combined these and placed them at the backs of all but her last cookbook. It proved popular with earlier readers, so I am availing myself of the same opportunity. In an effort to make your hours in the kitchen more effective, here are hints my mother and friends, fine cooks all, have passed along to me. I’ve added a few of my own picked up during a gastronomically satisfying half-century spent in my own kitchens.—Editor

If you don’t own a rolling pin, use a chilled cylindrical bottle of wine to roll pastry.

Something always needs to be grated: chilled citrus fruit is easier to grate. The extra flavor of freshly grated nutmeg and Parmesan cheese make it worth your effort. Either can be grated easily in a hand-held Zyliss or on a Japanese fresh ginger grater. Hard cheeses are easier to grate when they’re at room temperature.

Cream cheese is always worked at room temperature.

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Medium 9781574412185

Do-Ahead Party Planning

Kris Rudolph University of North Texas Press PDF
Medium 9781574412185

Secretos para una alimentación saludable

Kris Rudolph University of North Texas Press PDF

SECRETOS

PARA UNA

ALIMENTACIÓN SANA

La alimentación sana fue la que nos enseñaron en casa cuando éramos niños. Nos dijeron que debíamos seguir una dieta balanceada, comer verduras y que el postre se reservaba únicamente para ocasiones especiales. Desafortunadamente, en el mundo moderno el concepto de la buena alimentación ha cambiado. Hemos reemplazado las comidas nutritivas hechas en casa con comida rápida y nuestras alacenas están llenas de productos procesados y llenos de químicos. Todo es abundante, fácil de preparar (o por lo menos es lo que prometen las instrucciones de los paquetes) y alguien más realiza la mayor parte del trabajo. Esto hace que cocinar todo desde un principio, utilizando frutas y verduras e ingredientes de buena calidad parezca demasiado difícil y que no vale la pena perder el tiempo en ello. Este libro le demostrará que preparar comida nutritiva en casa es fácil, rápido y que vale la pena hacer el esfuerzo.

Más que 50 por ciento de la población de los Estados Unidos está excedida de peso. La nueva epidemia nacional es la obesidad, la cual es la causa directa de muchas enfermedades: cardiopatías, derrames cerebrales (embolias), diabetes, alta presión arterial, depresión y osteoartritis (400,000 muertes al año se relacionan con la obesidad). Las personas consumen más calorías de las que queman, por lo general en alimentos procesados, azúcares y carbohidratos. Nuestro estilo de vida sedentario es parte del problema, junto con las porciones cada vez más grandes que sirven en los restaurantes (Aumentar el precio y el tamaño de la porción finalmente resulta en mayores ganancias para los restaurantes). Si para redondear su “dieta moderna” toma algunos refrescos embotellados, o alguna otra bebida dulce es muy probable que tenga un problema de exceso de peso. México sigue los pasos de su vecino del norte y las enfermedades relacionadas con el sobrepeso, especialmente la diabetes, van en aumento.

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Medium 9780762780983

Contents

Williams, Lee Globe Pequot PDF

ContentsIntroductionHow to Use This GuideDenverFalling Rock Tap House 33ixFreshcraft 34 xi1BreweriesBlue Moon Brewing Company at the Sandlot 2Breckenridge Brewery 4CAUTION: Brewing Company 6Copper Kettle Brewing Company 8Del Norte Brewing Company 10Denver Beer Co. 11Great Divide Brewing Company 13Renegade Brewing Company 15River North Brewery 17Strange Brewing Company 18Wit’s End Brewing Company 20BrewpubsBull & Bush Pub & Brewery 22Denver ChopHouse & Brewery 24Pint’s Pub Brewery & Freehouse 25Rock Bottom Restaurant& Brewery 26Wynkoop Brewing Company 28Beer BarsAle House at Amato’s 30Breckenridge Colorado Craft 30Cheeky Monk Belgian Beer Cafe 31Colt & Gray 31Denver Bicycle Cafe 32Euclid Hall Bar & Kitchen 32BeerLovers_CO_3pp_CS55.indd 3Hops & Pie 36Rackhouse Pub 37Star Bar Denver 38Vine St. Pub & Brewery 38Wazee Supper Club 39Denver Area: Arvada,Aurora, Castle Rock, Golden,Lone Tree & Parker 41BreweriesAC Golden Brewing Company(MillerCoors) 42Arvada Beer Company 44Coors Brewing Company

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Medium 9781574414868

Introducción

Kris Rudolph University of North Texas Press ePub

I NTRODUCCIÓN

Cuando viajo por los Estados Unidos me doy cuenta que existe una idea falsa acerca de la cocina mexicana. Con frecuencia me preguntan: ¿Cómo puedes comer esa comida tan pesada y grasosa todos los días? Muchas ocasiones he salido en defensa de mi bienamada cocina, enseñándole a la gente que lo que comen al norte de la frontera no es necesariamente la auténtica comida Mexicana. Se trata de tex-mex o de cal-mex, que son de hecho estilos culinarios diferentes. Estos estilos fueron introducidos por inmigrantes jóvenes y pobres que rara vez cocinaban antes de salir de sus casas en México. Las cocineras más famosas de las ciudades y los pueblos, que casi siempre eran mujeres, permanecieron en casa, mientras que estos hombres poco refinados se dirigieron al norte en busca de fortuna, abrieron pequeños restaurantes que ofrecían los platillos sencillos y económicos que ellos sabían cocinar. Rara vez servían los ricos moles y pipianes que implican tanto trabajo, y en lugar de ellos ofrecían tacos y enchiladas, platillos que se consumen en hogares pobres y que además son rápidos y fáciles de preparar. Suponer que estos platillos representan toda la comida mexicana es como decir que los estadounidenses sólo comen hamburguesas (comentario que de hecho he escuchado de boca de algunos europeos).

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Medium 9781574410761

Fish and Seafood

Patty Vineyard MacDonald University of North Texas Press PDF

Fish and Seafood

199

Fish and Seafood

I like fish. But when I suggest fish to housewives as a way to add variety to their menus, I usually am met with “I hate fish!” The Dutch theologian, Erasmus, said of fish on Fridays, “My heart is Catholic; my stomach is Lutheran.”

Delectable fish dishes can be served from the . . . kitchen—if the desire is great enough. But fish should be treated with respect; never overcooked, and always eaten when ready. It is not a “keep hot in the oven” dish.

And they say it is good food for thinking! Anyhow, catch (or buy) it and cook it; don’t keep it. Quick-frozen fish has the original flavor but as soon as it comes into the kitchen, cook it.

In buying fish, allow from ½ to ¾ pound per serving with the bone in—or ¼ pound boned. Wash it well inside and out and wipe dry.

When buying a whole fish in the market, be sure the fish looks you in the eye with a healthy stare. You cannot tell about one that has been skinned and boned, so smell it and cook as soon as possible after you buy or catch, or freeze it. Don’t overcook.

See All Chapters
Medium 9781574412185

Chiles

Kris Rudolph University of North Texas Press PDF

CHILES

All the chiles used in this cookbook are readily available in most parts of the United States. If you cannot find them at your local grocery store, try a Latin supermarket.

POBLANO CHILE– A large, deep green chile mainly used for making Chiles Rellenos and roasted pepper strips (rajas). The poblano can vary from mild to hot, not giving away its true heat until you bite into it.

SERRANO CHILE– The serrano is very common in Mexico, especially in the central region. It is small, narrow, and dark green in color with an intense heat. Serranos are used in a wide variety of salsas and can be eaten either cooked or raw.

J

C

ALAPEÑO HILE The jalapeño was one of the first chiles introduced to the U.S. market. It is larger than a serrano, but with the same shiny, green color and spiciness.

Jalapeños can be found year-round and are often served pickled with vegetables (en escabeche).

CHIPOTLE CHILE– Chipotle chiles are ripened, smoke-dried jalapeños. They can be found either in their dried state or canned in a marinade (chipotles en adobo). Either way the chipotle is considered to be very hot.

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Medium 9781743216781

Villa Clara Province

Lonely Planet Lonely Planet ePub

%42 / Pop 803,690

What is that word hanging in the air over Villa Clara, one of the nation's most diverse provinces? 'Revolution', perhaps? And not just because Che Guevara liberated its capital, Santa Clara, from Batista's corrupt gambling party to kick-start the Castro brothers' 55-year (and counting) stint in power. Oh, no. Ultra-cultural Santa Clara is guardian of the Cuban avant-garde (having the nation's only drag show and its main rock festival). Meanwhile, the picturesque colonial town of Remedios and the beach-rimmed Cayerias del Norte beyond are experiencing Cuba's most drastic contemporary tourist development, a gargantuan undertaking which will over the next two years earn it position numero dos in the lengthy list of top Cuban holiday hot spots.

This region is indelibly stamped with Che's legacy and associated sights. Yet it should also win your heart for hosting the nation's most frenzied street party (Remedios), for its highs amongst the glimmering Escambray peaks and their adventure possibilities (around Embalse de Hanabanilla) and for its lows along the lolling white-sand strands off its northern coast (Cayo Santa María).

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Medium 9782067181977

THE WORLD OF WINE

Michelin Michelin ePub

Discovering Wine

THE WORLD OF WINE

Wine is a marvellous creature, born of expert alchemy in which nature and culture, terroir and savoir-faire concur. The best wines hail from designated terrain, but the vignaiolo’s – or winegrower’s – ability to understand it and achieve the best product from each vintage is the wine producer’s signature, the individual touch that gives each wine its typical quality and uniqueness. Thus begins our adventure to discover this rich and complex world: at the end of our journey we shall be able to appreciate the nectar of Bacchus, celebrated over the centuries at tables, in culture and in art.

Davide Bretti/SHUTTERSTOCK

Notions of viticulture

From plant to fruit via the terrain and its composition. In order to understand wine we must go from the ground up, as the morphological, chemical and climactic characteristics of the soil the fruit is grown in are the first elements that distinguish it. The typical characteristics of the different vine species then join these to develop the product.

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