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Makes you wonder what Lukor did with all the yolks. I've always meant to make angel food cake, but the number of eggs has been the barrier. Got to get over it; at least for a special occasion.
Commented Jun 22, 2015 on Angel's Food at Ruth Reichl
Angel's Food
When I was in Madison a couple of weeks ago, a pleasant gentleman came up to ask if I’d ever heard of a Rekul Pan-O-Cake. I hadn’t. He handed me a Xerox of a Clementine Paddleford Food Flash from Gourmet in 1947. Here’s Ms. Paddleford. "Angel foods, the real heavenly kind, snowy white, sof...
What sort of sauce was it on top of the tofu? Looks like it could be salty plum?
Commented May 12, 2015 on Tokyo in Manhattan at Ruth Reichl
Tokyo in Manhattan
The most elegant Japanese lady (and I use that word advisedly) urged me to try Donguri on the upper east side. It's not a part of town I often eat in, and last night, looking for a place near hospital row I suddenly remembered how much I liked the last meal I had there.. It's an odd restauran...
Should be great with fresh ginger, and guavas for me rather than plums, just going with what's available (and free).
Commented Apr 19, 2015 on Clementine Paddleford at Ruth Reichl
Clementine Paddleford
Few names are as memorable as Clementine Paddleford, and yet our collective culinary conscience doesn't seem to have filed hers in the right place. A prolific columnist for the New York Herald Tribune in the forties and fifties-- and the writer of the "Food Flashes" column in Gourmet --Paddl...
Sounds like what I'd heard of Ferran Adrià's meals at the former El Bulli. The Icelandic version. Your photos are fine to just give some added dimension to the always great writing.
Commented Apr 16, 2015 on My Dinner at Dill at Ruth Reichl
My Dinner at Dill
This was probably my favorite course at Dill. It doesn't look like much - but Icelanders are understated, so that's typical. It tastes like it looks - bland as snow - until you encounter intense little bursts of flavor that are the best version of butter you've ever eaten. And if you admire...
The baking soda I get, if she lives where the water is acid, as I do and interferes with beans softening, but the flour, not sure will have to give it a try. Did you?
Commented Apr 9, 2015 on Only Elizabeth David..... at Ruth Reichl
Only Elizabeth David.....
Been reading Elizabeth David's wonderful An Omelette and a Glass of Wine, as I prepare for a workshop at the Iceland Writer's Retreat next week. So much great stuff here. This particular sentence stopped me cold: “I can only say that there are times when one positively craves for something tot...
Does " swift DNA sequencing" mean the wheat would be genetically modified, GMO plant?
Commented Apr 7, 2015 on Wheat of the Future at Ruth Reichl
Wheat of the Future
A taste of kernza: nutty and complex. The biscotti on the bottom is 100 percent kernza, the one above is 50 percent kernza, the muffin is one quarter kernza. What if the ancient art of annual crop cultivation - perhaps the oldest art there is - has stopped serving us? The plant engineers at ...
And I was just reading someone's post on FB about how beneficial it is to drink pickle water, which is basically vinegar. Good to know there's drinking vinegars out there, which I'll have to give a try.
Commented Mar 28, 2015 on Things I Love: Drinking Vinegar at Ruth Reichl
Things I Love: Drinking Vinegar
People have been fermenting fruit into alcohol since the beginning of civilization. It follows, then, that old alcohol - vinegar - has been a staple of our diet for at least as long. The Mesopotamians made vinegar from dates, the Romans made vinegar from grapes, and from China to Greece, nearl...
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