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Bitten Word
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WOW, you're right! Lots of commentors are saying it's their least-favorite BA dish they've every made. That's so interesting -- the photo looks so tasty!
Yeah, that's a really good point.
YES YES YES. That was SUCH a good idea. Instant wallop of flavor.
You don't add two tablespoons of butter for every omelet? :)
Oh interesting! We didn't think it looked unappetizing, but that's a really noteworthy point.
That whole Easter menu looked really nice. We're really into the idea of the carrot tart. Glad to hear you liked that spritzer! That sounds so delicious.
So glad to hear that. That dish looked amazing.
GINNY. You are reading our minds. "Minds. Officially. Blown." was our least favorite sentence in the entire issue. We don't need a food magazine that reads like a bunch of Reddit comments. We're laughing at the thought of a 4-foot prep cook. Can't every kitchen have one of those?
We know what you mean about fussy recipes. But we might disagree with you a little. For us, food mags don't always have to be about "here's the most efficient martini," or "here's the fastest way to get eggs on the table." We sometimes love those longer, process-filled and -- yes -- kooky recipes. We also totally share your thoughts about Andrew Knowlton. We do think he's quite knowledgeable about food -- and CLEARLY up to speed on the national restaurant scene.
Yes -- We loved that it wasn't just about the newest, buzziest places in London. Rules is 217 years old! Enjoy your trip!
The Bitten Word readers dissect the April 2015 issue of Bon Appetit magazine. Continue reading
Posted yesterday at The Bitten Word
We'll be honest -- we ate this whole thing just the two of us. But we eat a lot. :) This could serve 4 people eating normal serving sizes. As for cost, it wasn't cheap. This porterhouse cost us $24 at Harris Teeter. But that was actually much less than we'd expected. We were bracing for something in the $40 range...
The cooking method for this steak, featured in the April 2015 issue of Bon Appetit, is crazy. But the results are amazing. Continue reading
Posted 3 days ago at The Bitten Word
Before we hit full-on spring, we wanted to share a few photos from the past few months with you. We post a whole lot of photos over on Instagram. If you're following along there, you've likely seen some of these... Continue reading
Posted Apr 9, 2015 at The Bitten Word
Bread crumbs ought to be totally fine. We'd probably start with 1/2 cup. You can add more if the consistency isn't where you want it. But half a cup would be a good starting point.
Ooo, this would be great with brown rice. Brown rice requires significantly longer cook time than white -- perhaps 45 minutes instead of 20. You'll also need more broth than the 3 1/2 cups the recipe calls for. For 1 1/2 cups of brown rice, you might need 4 cups of broth (maybe even more if it starts getting too dry). So here's what we would do: After you've added the onions, broth, etc., to your rice, bring to a boil, cover, reduce heat and simmer for 25 minutes. Then add the meatballs and continue cooking, covered, an additional 20 minutes. Remove from heat and let sit for 5 minutes, covered. Sprinkle with Parmesan, green onions and parsley. Let us know how the brown rice is in this dish!
Sure! We processed a medium head of cauliflower in the food processor. (We always use the top-blade attachment for this, feeding the cauliflower through. You want the consistency to be like rice grains -- using the bottom blade will actually pulverize the cauliflower too small.) Then we essentially followed this recipe as written, except for the amount of chicken broth, as we noted. Obviously, the edges of the cauliflower won't "turn translucent" like the rice would. But it is helpful to brown the cauliflower just a bit in the oil before adding in the other ingredients -- just as the recipe calls for for the rice. Everything else was the same. Clearly you don't need 20 minutes to cook the cauliflower. But we kept the cook time in the final step at 20 minutes to ensure the meatballs were cooked through. You can read more about cauliflower rice in our previous post about it: If you try this, let us know how it turns out for you!
Cook's Country (April/May 2015) When you hear "meatballs," what's the dish that comes to mind? We bet it's a pasta dish with meatballs swimming in a red tomato sauce. That's precisely why we earmarked this recipe: The idea of a... Continue reading
Posted Apr 7, 2015 at The Bitten Word
Donna and TS -- Your checks are in the mail.
Toggle Commented Apr 3, 2015 on Orange-Cardamom Roast Chicken at The Bitten Word
This delicious dish from Aarti Sequeira brings warm Indian flavors to a classic roast chicken. Continue reading
Posted Apr 2, 2015 at The Bitten Word
Ha! Absolutely. It's Choose Your Own Beverage Adventure!
Toggle Commented Mar 31, 2015 on You're Invited: Magazine Club at The Bitten Word
We've never been good at Book Club, but we think we're going to kill it in Magazine Club. A friend who works in the magazine industry recently mentioned to us that he and some colleagues have begun gathering once a... Continue reading
Posted Mar 31, 2015 at The Bitten Word
The washing machine at the farm gave out on us recently, which means that the dirty rags and gloves are piling up. We're hoping that you, or someone you know, might have a used washing machine that could be donated... Continue reading
Posted Mar 27, 2015 at Clagett Farm
Food & Wine (March 2015) We're on the cusp of spring -- can't you just feel it? Every time we step out our front door, we see the very beginnings of buds on trees, new daffodils poking the first hint... Continue reading
Posted Mar 26, 2015 at The Bitten Word
It should keep in the refrigerator for at least a week. Freezing is a great idea. We *think* it should freeze just fine, but not 100% sure. If you try freezing it, please let us know how it turns out!
Toggle Commented Mar 25, 2015 on Kil't Greens with Bacon Jam at The Bitten Word