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Category Archives: Eating
Food for Thought: Gastro Obscura Recreating Ancient Recipes
Gastro Obscura: Recreating Ancient Recipes. We are long time readers of the Gastro Obscura website devoted to arcane food cultures and history, and we noticed they have started offering virtual “experiences” in these times of less getting together in person. Recreating … Continue reading
The yin and yang of In-N-Out
On my frequent return trips to San Francisco, I have a routine. The night I arrive (or sometimes the next night, if the trip out has been too long and strenuous) I go to the same In-N-Out and order the … Continue reading
Review: Ken’s Tableside Caesar Dressing
Daniel Berman is a friend and erstwhile food blogger who has strong opinions which have earned him the sobriquet “Profusser” (as in “fussy”). When we helpfully posted hints for improving bottled salad dressing, he commented that the best thing to … Continue reading
Recipe: Minita’s Toor Dal
Minita Sanghvi is a Skidmore professor who’s running for office in my town. The long hours of campaigning have kept her from cooking for her six-year old son as often as she’d like, so when she made Minita’s toor dal for … Continue reading
Recipe: No-Potato Mashed Potatoes
No-Potato Mashed Potatoes are another creation from the laboratory of the irrepressible Dr. Ludwig. They provide a pleasant paleo base for whatever stew or gravy you want to pour on top when you’re avoiding straight carbs. You can taste the … Continue reading
Recipe: No-Lasagna Lasagna
Recent excesses have driven us back into the clutches of the wily Dr. Ludwig. Fortunately, there are plenty of tasty dishes that follow the low-carb precepts of his Always Hungry diet. No-Lasagna Lasagna, in which eggplant slices take the place of … Continue reading
Recipe: Grilled Avocado
Grilled avocado: why not? Grilling gives them a bit of extra flavor plus crisps the surface so pieces are more likely to stay intact. Serve in their jackets sprinkled with seasoning salt or furikake, or add the chunks to … Continue reading
Recipe: Sumac Onions
Dominic Colose, who runs an excellent middle eastern restaurant in our town, recently professed his love of sumac onions in a Facebook post. Research revealed that most sumac onion recipes use red onions and lots of parsley, but Dominic’s photo … Continue reading
How to make bottled salad dressing 10x better
It’s easy to make bottled salad dressing 10x better. It’s also quick and virtually free, because you probably have the key ingredient on hand. (I am staying in a hotel at the moment but luckily there is a bottle of … Continue reading
Baguette tricks and techniques from King Arthur Baking Education
We traveled to Norwich, VT a few weeks ago for the half-day “Beauty and the Baguette” class at the stste-of-the-art King Arthur Baking Education Center. We’ve taken a more intensive baguette class there in the past and mainly wanted to experience … Continue reading