"Golly, pleased ta meet'cha, don'tcha know! My name is Gunderson, Betty Gunderson, and this is my husband, Laars, and we just moved into the house on the corner, and by gosh, this is such a great neighborhood, it sure is, I was just telling Laars how lucky we are to be here with the great schools and shopping and being off the main road away from the noise and all, and so what do you do for a living, then? Oh my goodness, well that's just fascinating, say maybe you and the family wanna come over for dinner tonight, won't...
Filed under: Recipes, Soups/SaladsThe recipe, which was cut out of some random magazine and stored in my recipe box for years, said: "Creamy Chicken and Corn Chowder." But really, it is much more Thai and less of a classic chowder, so I've dubbed it Thai Chicken and Corn Chowder.This recipe will give you rich, creamy flavor that seems like it took hours to prepare, but actually took no time at all. Better yet -- most of the ingredients can come from your cupboard, which makes it ideal for last-minute meals, and a lot cheaper than take-out. This is the sort...
From Serious Eats Photograph from Tim Psych on Flickr When pediatrician Dr. Alan Greene in Danville, California, started eating exclusively organic, he didn't do it for health reasons. Instead, it was a social experiment. He wanted to know the practicality of sticking to an organic diet in modern America. Could a person eat exclusively organic? Apparently, yes. Three years later, Greene is still going strong, eating 100-percent organic. His trials and tribulations—learning what's available where and when, weighing the price (and effort) disparities—were chronicled in a New York Times health column. Of course, this dramatic diet shift isn't for everyone,...
Filed under: RestaurantsSwallow, a Philadelphia BYOB, relaunched their menu today and their new offers are specifically designed to take the current economic downturn in mind. They've ditched their previous modern Italian menu and have replaced it with an entire menu of macaroni and cheese. The menu allows you to design your own entree. You first pick small (base price $5) or large ($7) dish and then determine which two cheese you'd like. For an additional $2-3, you can choose three veggies, meats or herbs to mix into your mac and cheese. In addition the build your own menu, they have...
Okonomiyaki's a Japanese omlette/pancake dish that's made of a mish-mash of anything you like. I love them. Kotaku's Ashcraft loves them. This Japanese robot can make them. This makes it the best robot ever. It's called the Motoman SDA10, and it's an industrial robot made for working alongside humans, not replacing them. They're supposed to be super dextrous to the point of being able to put together a digital camera from tiny, tiny parts. Okonomiyaki, on the other hand, is delicious, and probably a better test of how awesome a robot is. In fact, I vote that they ditch Turing...
Posters noticed by a Dish reader in Paris this weekend. Sarkozy is nothing if not shameless....
Filed under: BooksI know people swallow it (note that I will not reveal my own preference - this is not one of those sites), however the concept of cooking it up into a gourmet meal is totally new to me. I'm speaking, of course, of semen and the new book, "Natural Harvest: A collection of semen-based recipes" by Paul Photenhauer.In the book, Paul tell us that, "Semen is not only nutritious, but has a palatable texture and wonderful cooking properties." It's a widely available ingredient and the flavor is complex like a fine wine. Depending on the male's diet, the...
With the Thanksgiving turkey behind us, here's something else you don't eat regularly: meaty balls. Check out The Testicle Cookbook: Cooking with Balls by Serbian chef, Ljubomir Erovic. This multimedia cookbook tells you how to peel and slice animal testicles to make such wonders as Testicle Pizza - just add your own toppings! Wouldn't you know *it* tastes like chicken. But *it* works like Viagra! Ever since I was a little boy I listened to the elderly talking about testicles, when well prepared and cooked, can stimulate sexual activities. It seemed funny and stupid to me then, until as...
From Serious Eats A Touch of French: Cold winter nights are often spent craving the perfect soup, and Blake Royer's French onion soup with star anise certainly is a candidate. Year of the Chicken: Ok, there is no chicken in the Chinese Zodiac, but with this Chinese five-spice lacquered chicken maybe there should be. The Other Green Dish: Tis the season for Brussels sprouts, a vegetable that haunts many a child's nightmares. Kristen Swensson's golden-crusted Brussels sprouts just might be the ticket to change their minds. Pumpkin Pie No More: Nicole of Pinch My Salt blog tried something new with...
Filed under: Stores & Shopping, SpicesThanksgiving is over, the bird has been eaten, and Christmas is right around the corner. That means we're in the final shopping push as December 25 barrels toward us. If you're looking for something unique to give your foodie friend this holiday season, I suggest a collection of sea salts. Some argue that flavored salts are a cheat, but I disagree. When used properly, a flavored salt will magnify the flavors in your dish and make the good taste wonderful. A small pinch of garlic sea salt will perfect your steamed or sauteed vegetables. Some...
Don't look at me that way. You know that you've at least considered it. This Thanksgiving, why slave away all day over a hot oven baking a turkey when you have space age microwave technology right in your own kitchen? According to the USDA, "Turkeys can be successfully cooked in a microwave oven—whole or in parts." And they've kindly included a complete set of useful tips on their site. Instructions: Turkey parts can be cooked in a dish with a lid, or cover the dish with plastic wrap and vent the top. Timing can vary because of wattage differences, so...
