321 Slices
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Medium 9781449309046

6. Books

Kevin Kelly Maker Media, Inc ePub

This is the smartest book in my kitchen. Its where I go whenever I have a question about what I am eating, or the science behind its preparation. Simply the best source for understanding food and how it works. Now in its updated second edition. Covers ingredients from all over the world and time. Awesome, encyclopedic.

Both drying and cooking break some of the pigment molecules in carotenoid-rich fruits and vegetables into small, volatile fragments that contribute to their characteristic aromas. These fragments provide notes reminiscent of black tea, hay, honey, and violets.

One change in the color of green vegetables as they are cooked has nothing to do with the pigment itself. That wonderfully intense, bright green that develops within a few seconds of throwing vegetables into boiling water is a result of the sudden expansion and escape of gases trapped in the spaces between cells. Ordinarily, these microscopic air pockets cloud the color of the chloroplasts. When they collapse, we can see the pigments much more directly.

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Medium 9781608682348

Menu 6. NEW NEW ENGLAND

Brian L. Patton New World Library ePub

59

NEW NEW ENGLAND

“Crab” Roll

2 tablespoons extra-virgin olive oil

Four 20-ounce cans young green jackfruit in water or brine, drained, rinsed,

and roughly chopped (see WTF on page 58)

2 cups water

Two 5-inch pieces wakame (see WTF below)

½ cup finely diced celery

2 scallions, thinly sliced

¼ cup finely diced jicama

¾ cup vegan mayo

½ teaspoon seaweed powder (see WTF, next page)

2 teaspoons fresh lemon juice

2 tablespoons finely chopped fresh Italian parsley

Salt and pepper

8 small dinner rolls, split and toasted, if you like

In

a

large

skillet,

heat

the

oil

over

medium-high

heat,

and

add

the

jackfruit.

Don’t

add

any

salt,

since

the

wakame

will

add

a

salty

note

during

the

next

step.

Fry

for

4

to

5

minutes,

or

until

the

jackfruit

be-

gins

to

brown,

then

toss

and

fry

for

5

more

minutes.

Add

the

water

and

wakame,

and

bring

to

a

boil.

Reduce

the

heat

to

medium

and

simmer

for

7

to

8

minutes,

or

until

the

liquid

is

absorbed.

Remove

the

wakame

and

discard.

Raise

the

heat

to

medium-high,

and

fry

the

jackfruit,

stirring

occasionally,

for

8

to

10

minutes,

or

until

the

outsides

and

the

stringy

edges

are

crisp.

Remove

from

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Medium 9782067181977

LOMBARDY

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

LOMBARDY

Wine is only one of the many things this region has to be proud of. Grapes have been cultivated in Lombardy since earliest times: archaeological finds of Vitis vinifera silvestris near Lakes Iseo and Garda dating to the Bronze Age demonstrate that the vine has been present in Lombardy since prehistory. Viticulture here has also benefited from the contributions of ancient peoples, like the Reti from the north, and the Etruscans and Liguri to the south. It was probably the latter who introduced terracing to Valtellina, which is in fact very similar to the type seen in Cinque Terre. In the 19th-c. the land under vine cultivation was much greater than today as many zones in the provinces of Varese, Como, Lecco and Milan, where today the vineyards are limited, used to produce wine in abundance.

Orderly rows of vines in autumn

Kuelcue/SHUTTERSTOCK

The terroir

An important wine-producing area in Lombardy is the Valtellina in the province of Sondrio, a zone where viticulture is considered “heroic” due to the difficulties posed by working on its steep, rugged terrain. Nebbiolo is the main variety grown, from which the great red wines Valtellina, Valtellina Superiore and Sforzato di Valtellina are produced.

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Medium 9781574411362

In and Around Austin I

Mary Faulk Koock University of North Texas Press ePub

IN AND AROUND AUSTIN I

My own, beautiful, lovely Austin! I had intended to confine my collection to right here in the heart of Texas, which well I could do, as I am sure there is no place where hospitality is projected more “in toto,” where the population is made up of dearer, finer people who certainly know and prepare fine food.

Austin and the surrounding communities could well compose a fascinating library on the subject of food. There are literally thousands of fabulous cooks and, as I have said before, they have indeed been most kind and helpful to me. But for the most part, I am saving Austin for my next book.

People who were born here but moved away, people who were stationed here during the war, people who have visited here at one time or another, all want to come back to live in the Friendly City. The others of us, Austinites who were born, reared, educated and always lived here, who have spent many a summer swimming in Barton Springs, boating and waterskiing on Lake Austin, climbing to the Capitol dome with visitors, proudly watching Austin grow from a small town to a city, and who have traveled far abroad, are always glad to get home; home to our beloved Austin.

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Medium 9780253357076

5 Wedding Feasts: From Culinary Scenarios to Gastro-anomie

Nir Avieli Indiana University Press ePub

5    Wedding Feasts

FROM CULINARY SCENARIOS TO GASTRO-ANOMIE

Weddings are the single most important event in Hoianese lives. Complex affairs lasting several days, they involve a huge expenditure of time, effort, and money, in a series of ceremonies that fundamentally alter the social positions of the bride and groom as well as their extended families. Food has an extremely important role and each and every ceremonial stage of a Hoianese marriage is marked by some kind of feast—indeed, guests are literally invited to “eat the wedding” (an cuoi).

Following a brief discussion of “traditional” Vietnamese weddings, this chapter is organized according to the chronological stages of a contemporary Hoianese wedding, but the ceremonies and feasts described belong to separate weddings in different social contexts. Thus, while the sequence in which wedding ceremonies develop from one stage to the next is maintained, there are intra-stage comparisons that stress the prominence of the Hoianese culinary scenario, while modifications that were made to this culinary script under particular social circumstances are singled out for discussion.

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Medium 9781574414929

Meats

Patty Vineyard MacDonald University of North Texas Press ePub

Meats

Roast beef is a word thrown about loosely. To me it means Prime Ribs, to others just a piece of meat, but when roasting beef you should insist on a rib, top sirloin or top round. . . . The tenderloin, which is smaller and expensive, may also be used for roasting. The best quality you can find in your local market should be used for roasting. . . . Roasted beef can never be any better than the grade of beef you start out with.

.   .   .

A barbecue originally referred to a whole animal roasted or broiled for a feast. Derived from the French “barbe-a-gueve,” meaning from snout to tail, the popular version of the word barbecue or cook-out was first known in Virginia before 1700.

Don’t forget the secret of barbecuing is a solid bed of glowing coals. Whether charcoal, wood or other fuel is used, light the fire at least 30 minutes ahead of time so that it will burn down to ash-gray coals before cooking starts.

Rub the outsides of pots and pans with soap before using over an open fire. They will be much easier to clean afterward.

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Medium 9781449364625

6. Hadoop Ecosystem Integration

Kathleen Ting O'Reilly Media ePub

The previous chapters described the various use cases where Sqoop enables highly efficient data transfers between Hadoop and relational databases. This chapter will focus on integrating Sqoop with the rest of the Hadoop ecosystem: we will show you how to run Sqoop from within a specialized Hadoop scheduler named Oozie and how to load your data into Hadoops data warehouse system, Apache Hive, and Hadoops database, Apache HBase.

You are using Oozie in your environment to schedule Hadoop jobs and would like to call Sqoop from within your existing workflows.

Oozie includes special Sqoop actions that you can use to call Sqoop in your workflow. For example:

Starting from version 3.2.0, Oozie has built-in support for Sqoop. You can use the special action type in the same way you would execute a MapReduce action. You have two options for specifying Sqoop parameters. The first option is to use one tag, <command>, to list all the parameters, for example:

In this case, Oozie will take the entire content of the <command> tag and split it by spaces into a list of parameters. This list is then passed as is into Sqoop.

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Medium 9781933671192

C. Last-Minute Thanksgiving

Joe Kissell Take Control Books ePub

The key to the process I describe in this book is preparation: having all your ducksI mean turkeysin a row long before Thanksgiving Day. But stuff happens. If Thanksgiving is only 1 or 2 days away and you havent done any of the preliminary steps, dont panic. All is not lost, but youll have to take serious action. Here are my recommendations for each dish, including tips for emergencies that may arise during an otherwise smooth cooking experience.

You might encounter any of several turkey situations.

You have a frozen turkey: Turkeys should defrost in the refrigerator for 4 days or so, but if you dont have that long, you can accelerate the process by soaking the turkey in a large bucket of cold water (or even a clean sink). Remove the wrapping as soon as you can. Be sure to change the water every half hour so the exterior of the bird doesnt warm up too much. For a medium-sized turkey, this method should take 6 to 8 hours.

You have a turkey (fresh or frozen) but no time to brine: Dont sweat it. Youll give up some flavor and juiciness, but your guests will forgive you. However, instead of tenting the turkey breast with foil when roasting it, put the turkey on the V-rack breast side down for the first hour of roasting, then flip it over (using wadded up paper towels to protect your hands) for the remainder of the roasting time.

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Medium 9781574415889

Desserts

Kim Stanford and Bill Backhaus University of North Texas Press ePub

DESSERTS

Life is too short. Eat dessert first. The end of the meal is Kim’s favorite time: sitting around the table with a cup of freshly brewed coffee and sharing a grand-finale dessert with family or friends.

Previously, gluten-free desserts were like eating raw corn grits with sugar baked on them, then set out in the sun for a couple of days and, of course, freeze-dried for a couple of months. They were dry as concrete, tasteless, and so different from regular desserts.

Finally, we have gluten-free desserts that are simple to make and so incredibly rich and moist they melt in your mouth.

Gluten-free flours, while opening the door to divine gluten-free desserts, are more challenging to bake with than traditional white flour. Figuring out the exact measurements for rice, potato, or corn flour can get very complicated because you cannot just substitute one cup of gluten-free flour for one cup of traditional wheat flour. Moreover, gluten-free flours do not rise like wheat flours; indeed, they tend to flop. Kim has spent many hours covered in gluten-free flour to perfect these recipes that we are pleased to offer. They are shockingly moist. And they’re so good, you’ll forget they’re gluten-free.

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Medium 9781743216781

Granma Province

Lonely Planet Lonely Planet ePub

%23 / Pop 836,400

Few parts of the world get named after yachts, which helps explain why in Granma (christened for the boat in which Fidel Castro and his bedraggled revolutionaries clambered ashore to kick-start a guerrilla war in 1956), Cuba's viva la Revolución spirit burns most fiercely. This is the land where José Martí died and where Granma native Carlos Manuel de Céspedes freed his slaves and formally declared Cuban independence for the first time in 1868.

The alluringly isolated countryside helped the revolutionary cause. Road-scarce Granma is one of Cuba's remotest regions, with lofty tropical mountains dense enough to have harbored a fugitive Fidel Castro for over two years in the 1950s.

Its isolation has bred a special brand of Cuban identity. Granma's settlements are esoteric places enlivened with weekly street parties (with outdoor barbecues and archaic hand-operated street organs), and provincial capital Bayamo is among the most tranquil and clean places in the archipelago.

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Medium 9781933671192

2. Plan Ahead!

Joe Kissell Take Control Books ePub

The most important thing you need to make Thanksgiving Dinner a successmore important than the right kind of potatoes, a great turkey, or an instant-read thermometeris a good plan. Youre going to be juggling preparation of at least half a dozen dishes that all have to be ready at the same time. To pull this off, you want to start with a clear idea of what has to happen when.

The bulk of your preparation will be divided into three phases: tasks that happen on Thanksgiving Day, tasks that happen the day before, and tasks that happen the week before (or, in some cases, even sooner).

But before you start any of that workideally, as much as a month before Thanksgivingyou need to do the planning that I describe in this chapter, because it will influence the choices you make later on. If youre reading this much closer to Thanksgiving, dont panicjust go through these steps as soon as possible, and before proceeding with other tasks such as obtaining supplies and ingredients.

Recruit a Helper

Although its possible to cook the entire meal single-handedly, youll find it easier and more fun if you have an assistantand my instructions assume that you have, at times, four hands available. Youll be coordinating, delegating, and doing most of the tricky stuff, while your assistant will focus on simpler tasks. Dont wait until Thanksgiving morning to ask for help, though! Start scoping out potential helpers several days (or more) in advance.

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Medium 9781623152024

Chapter 1: 10 Tips for Paleo Baking

Rockridge Press Rockridge Press ePub
Medium 9780762780983

Pub Crawls

Williams, Lee Globe Pequot PDF

Pub Crawls

W

hile Colorado has more breweries than any state except California, it can be quite a trek to visit some of them when traveling from gateway cities like

Denver, Boulder, and Fort Collins. In truth Colorado probably isn’t the first state you think of as an easy place to do a bar and brewery crawl. Outside of Denver, Boulder, and Fort Collins, bar crawls aren’t really viable in Colorado due to distances between venues and lack of public transportation. That said, those three urban hubs are fantastic places to explore the great beer on offer.

Downtown Denver

Denver is the easiest of Colorado’s larger cities to do a bar crawl because you can easily walk between every venue. There are 11 best bars and taprooms that can be strung together in downtown to fit a crawl of whatever size or duration you and your party desire.

If you want to hit all 11 stops, begin on the west side of downtown at Euclid Hall

Bar & Kitchen, 1317 14th St., Denver, CO 80202; (303) 534-4255. Euclid serves some of the finest beer-centric food in the city and offers up a fresh and carefully curated selection of craft taps and a long list of craft beer in bottles and cans. There are few better places to begin a bar crawl in Denver.

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Medium 9781574411935

6. Desserts! Desserts! Desserts!

Jean Andrews University of North Texas Press PDF

Desserts! Desserts! Desserts!

Just Desserts

Desserts and chocolate with chili peppers? That is nothing new. It all began with the Pre-Columbian Olmec Indians of Mesoamerica who left records of their use of chili peppers and cacao as early as 1,000 B.C. They and their neighboring Mayans drank a stimulating, unsweetened, frothy drink made of the roasted and ground cacao beans combined with chili peppers, and often with native spices such as annato, allspice, and vanilla, three of the many comestible New World plants that were unknown to the

Old World before the Columbian Exchange that began in 1492.

Mesoamerica is the constricted area of the Americas that separates the larger masses of North and South

America. It includes southern Mexico with the Valley of

Mexico and the Yucatan Peninsula, Guatemala, British

Honduras (now Belize), El Salvador, and the northern part of Honduras. Further south in Ecuador, Peru, and Bolivia was the Andean Area where the great Inca Empire reigned in its final glory. The indigenous people of those areas of diverse geography were agriculturists who domesticated and cultivated many plants including chili peppers of different species in both areas. On the other hand, the only domesticated animals were the turkey and the dog, both used for meat. There were no wild animal species in the

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Medium 9781933671192

11. Make the Orange Dish

Joe Kissell Take Control Books ePub

The orange dish? Is that really its name? Well, virtually everyone I consulted agreed that Thanksgiving dinner had to have something orange, but opinions differed as to whether that should be a dish made with sweet potatoes, carrots, or squash. My personal favorite among these, and probably the most common at Thanksgiving, is sweet potatoes, so thats what well be making.

Ive had sweet potatoes prepared many different ways, including mashed, boiled, roasted, and fried. When I think of Thanksgiving, though, I think of candied sweet potatoes, which is to say, sweet potatoes covered in caramelized sugar.

Howeverand this is a big howevertheres a right way and a wrong way to make candied sweet potatoes. Rule number one: no marshmallows. Youre not making dessert, and the dish will be sweet enough without them. Plus, several people I talked to told me that it was the marshmallows that turned them off to sweet potatoes as children! This food is too good to be on any kids yuck list.

Dont You Mean Yams?

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