March 2011
41 posts
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Links:
MORE THAN YOU CAN SHAKE A STICK AT:
Kentucky Wine Trail
Good Foods Market & Café in Lexington
The Texas BBQ Trail
Provence - Velleron Farmers’ Market
El Mesón del Queso Cotija: Michoacán Aged Cheese
Piperade with smoked peppers
Nhem Khao, Laotian crisp rice salad
Gule Kambing Kacang Hijau (Goat Mung Bean Curry)
Okara Hamburgers / おからハンバーグ
Khoresht Kangar - Persian Artichoke...
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A Cook's Escape From the Khmer Rouge:
A Side of Salt. One: Heang Chhun Ov. @ Eat Drink + Be Merry:
Heang Chhun Ov was born in Phnom Penh in 1959 and is of Chiu Chow-Chinese descent. He is the 5th of six children. His parents ran a mini market and when they became too old to work, he took over along with his siblings. Life was simple and peaceful. But in 1970, a dark and dismal storm formed over Cambodia as the Khmer Rouge showed...
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People of India:
Archive Shots: People of India
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Auberge La Fontaine:
Archive Shots: Auberge La Fontaine in Venasque, Provence, France
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Book Links:
Flavors of Morocco by Ghillie Başan
The Philippine Cookbook by Reynaldo Alejandro
The Hungarian Cookbook by Susan Derecskey
Simply Armenian by Barbara Ghazarian
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Nate's Language Tips 3:
FINDING TRANSLATION 3: Dealing with Languages, When You Don’t Speak Them In TIP ONE we avoided confrontation by using the PHONE. In TIP TWO we FACED things and challenged them to a MATCH. TIP THREE is the most difficult thing, LISTENING. The hardest part of language, for me anyway, is pronunciation. I still have trouble with English sometimes, and I actually speak that. When it comes to...
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Nate’s Language Tips 2:
FINDING TRANSLATION 2: Dealing with Languages, When You Don’t Speak Them In TIP ONE we discussed using PHONE NUMBERS, which are usually displayed in the same characters all over the world, as a way to avoid having to directly deal with the characters of unfamiliar alphabets. In TIP TWO we will take on these characters face to face. The human mind is a funny thing, capable of understanding...
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Nate’s Language Tips:
FINDING TRANSLATION: Dealing with Languages, When You Don’t Speak Them Learning about a hundred different cuisines means dealing with a hundred different languages. Many times the best and/or most accurate information about something is in the language spoken by the people who created it. Since no one person can learn every language, this presents a problem, and machine translators,...
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still life food art : still life quick heart
Dragon Fruit, Russell Harris
Mountain Salmon, Marcus Bloch
The Pear, George Brookshaw
Three of a Kind Study, Carin Gerard
Hosta Leaves, Brigid Edwards
Still Life with Copper, Floris van Schooten
Kool, Tony De Wolf
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Links:
Fictional, Liquid, Cutting, Spam, Fireflies Dihydrogen monoxide (via) How to Chop and Prepare Sugarcane How to Make Spam Musubi Cleaning Raw Firefly Squid (蛍烏賊 / Hotaru Ika) Lopadotemachoselachogaleokra… doesn’t exist (via)
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Japan Updates:
Besides the larger media sources, keeping up with the disaster in Japan here:
omochiwokudasai.tumblr.com
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Return to Old Provence
Auberge la Fontaine à Venasque:
I was saddened to learn that Chef Christian Soehlke’s restaurant and inn Auberge la Fontaine in Venasque, France has closed after 35 years. I visited in 2004 and took cooking lessons from Christian, he and his wife Ingrid were so kind, I wish them the best. I recently came across this old article in the L.A. Times entitled Return to Old Provence, by the late...
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Links:
(How to) Lye, About Halo-Halo, In Tuscany, 37 Languages: Tuscany’s Legendary Chianina 37 Languages Would I Lye to You? Zeppole How to Make Halo-Halo
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100 Years of Honoring Women →
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Hmong Cookbook
Cooking from the Heart: The Hmong Kitchen in America. by Sami Scripter and Sheng Yang (University of Minnesota Press)
Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. The recipes are accompanied by anecdotes, stories, and poems that demonstrate the importance of food and...
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Links:
Mexican, Creole, Korean, Bread & Bun, Secrets: Nanxiang Steamed Bun Restaurant Melonpan メロンパン Creole Mustard Recipe Sipuncula nudus: Pho Secret Ingredients HanGul 1: 10 Basic Vowels Jello Shots, Mexican Style (Gelatinas)
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Kids Cookbook
Tots R Us Kids Cookbook (print on demand)
Tots R Us Preschool, Makawao, Hawaii, with collaboration of the family and community, has created a fundraising cookbook.
Homemade Chicken Nuggets by Nautis
Cardamom Cake by Liviana
Classic Vanilla Bean Crème Brûlée by Maddy
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Cafe La Famille, Japan
A visit to Cafe La Famille (カフェ・ラ・ファミーユ) in the the city of Yūki in Ibaraki Prefecture (Kanto), Japan by blogger おいしい日々(Delicious Days), the menu includes a spinach and mushroom galette, bruschetta, cream puff swans and chai. The place also has it’s own blog. READ AND TRANSLATE NOW… http://piomako.exblog.jp/16009409/
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Stephania
STEPHANIA SPECIES:
Stephania is a genus of flowering plants in the family Menispermaceae, native to eastern and southern Asia and Australasia. They are herbaceous perennial vines growing to around four metres tall, with a large, woody caudex. The leaves are arranged spirally on the stem, and are peltate, with the leaf petiole attached near the centre of the leaf. The name Stephania comes from...
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Just Bento (Book)
THE JUST BENTO COOKBOOK: By Makiko Itoh (Kodansha)
Indian Tiffin-inspired Bento
Soup and Muffin Bento
Mezze-style Bento
Salad Niçoise Bento
Chicken Kijiyaki Bento
Soboro Bento
Mini-hamburger Bento
