Not Martha

links: food

Secret Decoder Cookies · Edible Crafts. These are so incredibly cool!

best cocoa brownies | smitten kitchen.

Crispy Kale Recipe – baked — Recipes Steamy Kitchen. Take note of the tip on when to add salt.

Taste Test: Delivery Pepperoni Pizza | Slice Pizza Blog.

Strange utensil | Ask MetaFilter. There is such a thing as asparagus tongs?

Best vermouth for a classic martini? | Ask MetaFilter.

Print James Bond Walks Into a Bar… and orders a Vesper, a cocktail that hasn’t aged too well. Here, a remake. At Esquire.

Vesper (cocktail) – Wikipedia, the free encyclopedia. Very detailed history with substitutions to get an approximation of what the cocktail would have tasted like in 1953. Apparently a lot of ingredients have been reformulated over the years to be less bitter and more sweet. Is this why classic cocktails often don’t appeal to us? It’s not a shift in palette as a shift in the actual taste of the specific ingredients?

Raw to Sweet: How to Change the Intensity of Onions | The Kitchn.

Corn Starch Candy Molds, at Instructables. Via Craftzine.

Serious Eats asks Where’s the Love for Chestnuts? and gets some great answers in the comments. One commenter points us towards this story in the WSJ: Marron Made In Heaven, and another wrote this article on the blight that took out the chestnut trees that used to cover huge parts of the US: Long forgotten, chestnuts are coming back with a vengeance. My own father has always keenly loved chestnuts and has planted a few chestnut trees in his yard, he also gives talks about the current state of Chestnut trees in the US.

Confections of a (Closet) Master Baker: P.S., I Cake You. A message written out right in the cake itself, awesome, and a very clever technique. Sent by Maggi, thanks!!

quinoa FAIL. Help? | Ask MetaFilter. Plain quinoa topped with an over easy or poached egg is still my favorite breakfast, and my regular breakfast during the whole process of losing weight last year. I buy it bulk, and cook by simmering, covered, in 2x water for about 10 minutes or until translucent.

The Paupered Chef’s Guide to $3 Homemade Pizza Stones | Slice Pizza Blog.

· comments [5] · 02-22-2010 · categories:food · links ·

5 responses so far ↓

  • 1 Misty // Feb 22, 2010 at 11:35 am

    FIRST! :)

    Those cookies = awesome!

    I made the crispy kale and didn’t like it, but maybe I don’t like kale. I need to experiment more…

    That cake = more awesome!

    I love quinoa too. This is my favorite recipe: http://mischief-making.blogspot.com/2008/06/dog-days-of-summer.html

  • 2 barrie // Feb 22, 2010 at 12:16 pm

    have you tried the quinoa with agave + blackberries + walnuts (or pecans/almonds). the perfectly health-packed breakfast!

    also, what you made could be great as dinner (i make this a lot) where i swap water for veggie broth, then fry an egg and whatever veggie i have in the fridge (asparagus is good, but spinach or whatever is in season is best). add some soy sauce and voila – instant yumminess!

  • 3 Sarah // Feb 22, 2010 at 1:51 pm

    Believe it or not – there is such a thing as asparagus tongs! I actually have a set and they work rather well… : )

  • 4 jaden // Feb 22, 2010 at 7:42 pm

    hey girlfriend! hope to see you at one of the conferences this year.

    how ya been doing?

    thanks for the shoutout… jaden

  • 5 gina // Feb 23, 2010 at 9:59 am

    if you’re looking for some amazing chestnuts, my father-in-law farms them :) http://www.badgersett.com

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