Not Martha

links: food

The Syrah Boom That Wasn’t : Why do people think this wine sucks? – CHOW. A brief explanation of good and bad Syrah and why everybody seems to have stopped buying it.

cheese straws | smitten kitchen. Perfect party trick indeed.

The Chocolate Chip Cookie Bowl Sundae – My goodness I love this.

DIY Maraschino Cherries at Edible Crafts

pork, knife & spoon A blog all about pork!

BaconCamp / Bacone totally brilliant, bacon cooked into the shape of a cone. Puts my bacon cup to shame, really.

New Finds: Garlic-Destroying Bowl I once watched Chef Reinvented make a paste of garlic by throwing in a little salt and dragging a knife across the mixture. I couldn’t recreate it at home, maybe this bowl would sooth my ego? At Chow.

Brie: Should You Eat the Rind? At Chow. I’ve never figured this out.

Donut Day! at Cook & Eat. For a moment I thought that was a ham and cheese donut. Now I must try to make that.

Whole Wheat Drop Biscuits I used regular milk for these and with a little butter and honey they were a quick save to an otherwise boring breakfast.

A Defining Moment A tested and approved version of no-knead bread that includes whole wheat flour and steel cut oats. At Kiss My Spatula.

lemon, parmesan & chickpea cabbage salad at everybody likes sandwiches

Bahhh-licious! 3-D soup crackers, gluten free. At Design*Sponge.

· comments [12] · 06-29-2009 · categories:food · links ·

12 responses so far ↓

  • 1 Shalyn // Jun 29, 2009 at 10:27 am

    Those crackers are wicked cute, and…gluten free, which would make most of my household happy. I was the lucky one who wasn’t cursed with celiacs!

  • 2 lydia // Jun 29, 2009 at 12:30 pm

    In honor of the late Billy Mays, this will not only grate garlic, but replace your microplane!

  • 3 meghan // Jun 29, 2009 at 7:44 pm

    I used to throw chunks of garlic, a little olive oil and salt in my mortar & pestle and go to town on it. Works like a charm. Now I just grate garlic with a microplane.

  • 4 mandy // Jun 30, 2009 at 8:25 am

    Oh my – if you successfully make a ham & cheese donut, you MUST share. I’m drooling just thinking about it!

  • 5 Seanna Lea // Jun 30, 2009 at 9:12 am

    I think my husband will die a happy man if I make the chocolate chip cookie bowls (even quicker if I make a spice cookie bowl with a pumpkin ice cream filling).

    (I just use a mortar and pestle if I need smushed garlic.)

  • 6 Abby-Sophia // Jun 30, 2009 at 9:21 am

    I made the cabbage/chick pea salad last night to go with some bbq chicken – it was great! Very refreshing, and holds up well as leftovers for my lunch today.

  • 7 Monica // Jun 30, 2009 at 12:03 pm

    The garlic-grating bowl reminds me of Japanese ceramic oroshi graters–they’re basically little ceramic dishes with tiny raised spikes that you rub ginger or wasabi root (or anything else) across to get a fine “oroshi” grating. There’s a good pic of one here:

    You can probably find one at Daiso =)

  • 8 Jen // Jun 30, 2009 at 6:56 pm

    I really like brie and camembert rinds. I cut them off and eat them first.

  • 9 Jen // Jun 30, 2009 at 6:58 pm

    that kind of garlic-to-paste thing is common in asian houseware stores, and I’ve personally never liked them. I prefer a microplane grater.

  • 10 Jessica // Jul 1, 2009 at 2:35 am

    Oh Megan, why must I rediscover your amazing blog (I frequently visited in 2002-2004/5 ish?) when I have just recently stopped eating meat (again)? Those bacon cones are SO intriguing. As is the idea of a ham and cheese donut. I love to see that you are still at it on here. <3

  • 11 Elizabeth // Jul 1, 2009 at 4:11 am–1731300_2285876.html
    this garlic crusher intrigues me. it’s a tube and you put the garlic in there and roll it to get crushed garlic (I think it has something on the inside to mince/crush it- dunno). Anyone use it?

  • 12 Joanna // Jul 5, 2009 at 7:28 pm

    Thank you! Thank you! Thank you! for the Maraschino cherry link – I made them this weekend – amazing!

    Elizabeth (comment #11) – those silicone tubes are just for getting the paper off the garlic cloves, not really for crushing/mincing them.

Leave a Comment