Archive for February, 2008

Fish on Fridays

Fish on Fridays

| February 29, 2008 | 0 Comments

Why is this fish sweating? He isn’t. Fish can’t sweat. They don’t have sweat glands. But he does look rather distressed. Why does he look distressed? Because he was painted that way. He’s not real. If he did have the slightest understanding of human food ways, Fridays would be met with a great deal of […]

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Tips for Getting Your Kids to Love Vegetables

Tips for Getting Your Kids to Love Vegetables

| February 28, 2008 | 9 Comments

Ever since Jessica Seinfeld’s book “Deceptively Delicious” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children’s meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for […]

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Massimo’s Italian Kitchen & Pork Spareribs and Cabbage Recipe

Massimo’s Italian Kitchen & Pork Spareribs and Cabbage Recipe

| February 27, 2008 | 1 Comment

Lee’s favorite food is Japanese. When we celebrate his birthday or really any occasion it’s Japanese food that he wants. Much as I love Japanese food, and I really do, I have to say Italian is still my all-time favorite. Italian food just spells comfort to me. I love rustic food and great ingredients treated […]

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Restaurant Websites: The Great and the Terrible.

Restaurant Websites: The Great and the Terrible.

| February 26, 2008 | 21 Comments

I admit to being a bit of a design snob. I initially judge blogs on the way that they look or their terrible photos rather than the quality of their writing. And I often want to avoid restaurants whose websites have irritated me in one way or another. Of course, once I look further into […]

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Cooking with Banana Leaves

Cooking with Banana Leaves

| February 25, 2008 | 2 Comments

Once a month or so, my mother sends me a box from home filled with food. The last one, timed perfectly for lunar new year, included a batch of rice cakes. Before I even saw them, though, I knew there was treasure buried somewhere deep beneath her homemade peanut brittle, gingery mustard pickles from the […]

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Best Supporting Meal

Best Supporting Meal

| February 23, 2008 | 1 Comment

Hors d’oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a […]

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From Lemons, Lemonade

From Lemons, Lemonade

| February 22, 2008 | 5 Comments

At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words: “When fate hands you a lemon, make lemonade.” The fault is not so much in the sentiment– making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is […]

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Country Ham ‘n All the Fixins

Country Ham ‘n All the Fixins

| February 21, 2008 | 0 Comments

My dad grew up in West Virginia, and is a true lover of good ‘ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I’ve been hearing about country ham for a good long while, but having grown up in […]

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Whole Grains for Everyone

Whole Grains for Everyone

| February 20, 2008 | 0 Comments

Whole grains. Those are the grains you are supposed to be getting three servings of a day. They are also possibly hiding out in mysterious jars in your pantry. Well, it’s time to clean out the cupboard and begin again. Stop passing by the Bob’s Red Mill display and grab some packages, because more help […]

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Global Warming & Our Farmers

Global Warming & Our Farmers

| February 19, 2008 | 0 Comments

Next week, the Center for Urban Education and Sustainable Agriculture (CUESA) will be hosting a discussion called “Agriculture in a Warmer World.” The discussion will include presentations from two different researchers and will focus on how climate change will impact food supply, food distribution, and food security. Dr. W. Michael Hanemann is Director of the […]

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Pho Ga: Vietnamese Penicillin

Pho Ga: Vietnamese Penicillin

| February 18, 2008 | 2 Comments

Lucky me, the flu came visiting last week. Even after three days of sleeping in bed and swallowing nothing more than bananas and Advil, I could tell my uninvited guest had no intention of leaving. Time to get serious. Cooking was out of the question — I could barely stand up straight with the long, […]

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Dives I Love: Cordon Bleu

Dives I Love: Cordon Bleu

| February 15, 2008 | 0 Comments

Typically, when I heard the phrase “Cordon Bleu”, I used to think in purely French terms. Mustachioed men in perfect white chef coats tasting expensive-looking dishes with silver spoons pulled from little pockets in their sleeves. Or I’d think of the literal translation, which is, of course, “blue ribbon”, which I might mentally attach to […]

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Chocolate Fondue Love

Chocolate Fondue Love

| February 14, 2008 | 0 Comments

I love Valentine’s Day. In addition to it being the day my normally unsentimental husband proposed to me, I see Valentine’s Day as a “free” day for eating chocolate. From morning to late in the evening, all chocolate is fair game. To celebrate Valentine’s Day this year, I thought it would be fun to make […]

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Kylie Kwong Cookbooks

Kylie Kwong Cookbooks

| February 13, 2008 | 1 Comment

I get the feeling that parts of Australia are a bit like the Bay Area–an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks […]

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