Category Archives: food

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Two thoughts on Jamie Oliver’s U.K. Restaurants Declare Bankruptcy

One, It’s always terrible when this type of thing happens: Jamie Oliver’s U.K. Restaurants Declare Bankruptcy – The New York Times.  

But two, I am curious about what has been happening with his businesses based on this:

… his British restaurants ran into financial trouble in 2016 and got into such dire straits that Mr. Oliver had to inject millions from his own savings to salvage the business. Even then, he had to close about 20 restaurants and pizzerias in the months that followed.

What has been happening in the past three years? I remember reading that at the time and it seemed like they had turned the corner at were going to be ok. They turned a corner but they were the opposite of ok.

I’d really like an in depth article of what happened.

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Five links to help you with intermittent fasting

It’s not for everyone, and you can make a case that it is not a good way to be healthy or lose weight. But if you are interested in knowing more about it, here’s some good links I’ve found on this form of fasting.

  1. Intermittent Fasting for Beginners – The Complete Guide – Diet Doctor
  2. The Easier Way to Do Intermittent Fasting – Elemental
  3. Fast Diet facts and science – Business Insider
  4. Intermittent Fasting: What Is It, and Should I Try It? – GQ
  5. Intermittent Fasting: The Definitive Guide – The Mission – Medium
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11 Easy Pesto And Salad Dressing Recipes | Chatelaine


If you find yourself in a cooking rut, steaming or sauteing the same basic meals, then here’s a suggestion. Make some of the pestos and dressing here (11 Easy Pesto And Salad Dressing Recipes | Chatelaine) and add them to whatever it is you are about to eat. A bowl of steamed vegetables or a plain pork chop transforms into a better meal. Later, you can mix some with mayo or yogurt and add it to a sandwich of your preference. Even a plain green salad is elevated.

(Image: Eric Putz, from a link to their web site)

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Bon Appétit pays homage to red sauce restaurants

Bon Appétit has a rich list of articles and photos paying homage to red sauce restaurants in America. You likely know this type of joint. It has:

The oversize portions. The red-and-white-checked tablecloths. A carafe of the house red. Old-school Italian-American restaurants, a.k.a. red sauce joints, are the kind of institutions you’ll find, with very few deviations, in just about any city in America. But as we discovered upon reaching out to dozens of writers, chefs, and celebrities, these restaurants are about a lot more than a plate of penne alla vodka. Whether or not you’re Italian, red sauce likely means something to you—about family, or home, or history, or politics, or class, or citizenship, or selfhood, or otherness, or all the above, or a million other things. And that’s what this package is all about. Welcome to Red Sauce America.

For a feast of this type of dining, see here: Welcome to Red Sauce America – Bon Appétit. 

 

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A great list of interchangeable ingredients to turn to when you are cooking, from Mark Bittman

Is this list.

Print it off, leave it in the kitchen, add your own items.

I often use sriracha for dried chilies, or even any hot sauce, for when you just need some heat. Likewise, if you don’t have jalapenos, you could also replace them with some of other heat source. (If it is a lot of jalapenos, you might use regular peppers with some chilies or other hot things to add the appropriate level of hotness.)

Finally, I’ve seen people suggest replacing creme fraiche with full fat greek yogurt.

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Friday night cocktails: a few simple ingredients = 3 Campari Cocktails

So sez this:  3 Campari Cocktails You Don’t Need a Gazillion Ingredients to Make | Bon Appetit. For anyone wanting to get started making cocktails, this is a good guide for this. Next thing you know you’re well on your way to being a bartender! At least for your friends. Enjoy.

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My new favorite dish: Andrea’s Pasta with Pork Ribs from Mark Bittman

I made this last week and I’m thinking of making it again this weekend, it’s that good: Andrea’s Pasta with Pork Ribs, via Mark Bittman.

It has all the benefits of a good marinara dish, but the ribs really take it to a whole different and higher level. It is especially good with cheap pork ribs that might not make sense grilled due to being an odd shape. Those ribs are perfect here.

If you want, add more garlic…I added twice this amount. I also threw in sprigs of fresh herbs too. I went with basil, but I am sure rosemary or thyme or marjoram would be great.

I also doubled the ribs and I took  half, deboned them, then chopped them into bite sized pieces and added them to the sauce. The other ribs I garnished the pasta with.

Finally, since you have so few ingredients, try to use really good tomatoes and cheese. You can skimp on the ribs and get gnarly ones because they will still taste great, but the tomatoes especially make a huge difference here. Same with the cheese.

Superb.