.. this: Minestrone Soup Recipe – Bon Appétit Recipe | Bon Appetit.
Purests would argue it isn’t minestrone at all. Let’s say it is in the style of a good minestrone, and it opens you up to make it with whatever you have and whatever you feel like.
This recipe calls for Sambal Oelek. If you don’t have it, but you have sriracha or chili-garlic sauce, then you are in business. (For a good run down on how each of those three sauces differ, see this.)
Why? According to the LA Times, “Liquid meal maker Soylent is stopping sales of its flagship powder, warning that a handful of customers reported stomach sickness after consuming it.” This after recently having problems with their food bar causing people to become ill. So far, their blended liquid drink is not having an ill effects on people. Though, honestly, if a company keeps making food products that make you ill, why are trusting anything that comes from them.
Why people digest this stuff when simple foods are easy to eat is beyond me. Even Boost or any existing meal supplement products seem to be better.
For more on the story, see: Soylent halts sales of its powder as customers keep getting sick – LA Times
Posted in food
Tagged food, meals, Soylent
I read an awful lot about food on my iPad and my iPhone, and as I do, I save the links on Instapaper.com or getPocket.com. You might not believe it, but I don’t blog all of them. The ones I do post, like the ones you see below, are ones I think people who love to cook or love to eat (or both!) would enjoy. So…enjoy! 🙂
- Here’s a good review of one of Mark Bittman’s latest books: The new fast food: Why Mark Bittman is revolutionizing the recipe with How To Cook Everything Fast | National Post
- If you want to jazz up the presentation of your food, consider this: How To Plate Food Like A 3-Star Michelin Chef | Co.Design | business + design
- Of course what is a good plating without some good sauces. Here’s some you can try: Simple Pan Sauces : The Reluctant Gourmet. Here’s more from the same site: How to Make Reduction Sauces : The Reluctant Gourmet. A great sauce can make a dish.
- If you think you need to run a fancy restaurant to win a Michelin star, read this and change your mind: Michelin star for Singapore noodle stall where lunch is half the price of a Big Mac | Life and style | The Guardian.
- If you are struggling with dieting, you might find this useful: Hunger is psychological – and dieting only makes it worse | Aeon Essays
- Any good cook should know some fundamentals. The site Food 52 is helpful with articles like this: The 10 Dishes to Know By Heart This Year. I think part of the fundamentals of cooking is knowing how to make a good stock. If you don’t know how, check this out: How to make soup stock – Chatelaine
- Some simple but good pasta recipes, here: A niçoise pasta that you can make with whatever’s in the pantry | Metro News and here: Orecchiette with turkey and broccoli in less than 30 minutes | Metro News and here: Macaroni Milanaise Recipe – NYT Cooking
- If you feel like more of a challenge, try this: Bouillabaisse – Lucky Peach
- If you don’t feel like cooking at all and just want to drink wine and eat cheese, this can help: 13 Helpful Diagrams For People Who Only Care About Cheese
- This says “Summer Express”, but you can easily use it all year round: Summer Express: 101 Simple Meals Ready in 10 Minutes or Less – The New York Times
- This is dead simple. And if you have this, you can make pulled pork sandwiches, enchilladas, etc. Slow-Cooker Pulled-Pork Tacos Recipe | Real Simple
Short answer: it depends. According to this, Is it worthwhile buying a slow cooker?, slow cooked food tastes better and looks better, though the food in a slow cooker ends up being more moist. Go with an oven if you can attend to it. Go with a slow cooker if you want to have a minimal cooking process going all day that doesn’t require you to do much more than to load up the cooker and go. An additional consideration: a slow cooker uses very little power. Go with a slow cooker if you want to minimize energy use.
Read the article and see what you think. And if you like the idea of slow cooker recipes but slow cookers aren’t for you, read it and get some ideas on how to use your oven to slow cook instead.
(Image via Wikimedia)
And as you can see from this: Italy’s dietary guidelines actually say pasta and cookies are food groups in Vox. Depending on where they originate, food guidelines are often very different. There is some overlap (which isn’t surprising), but there are just as many differences.
If you are confused as to what you should choose, try going with Sweden’s (below): it seems the most sensible.
You might be surprised (or you might not) to see that much of what top chefs have in their fridges is not all that different than you. If you are skeptical, you should check out this book: Inside Chefs’ Fridges, Europe. Top chefs open their home refrigerators. from TASCHEN Books. If anything, your North American fridge may have alot more in it than the typical smaller European icebox.
The book is worth a look: besides the peek inside, their is also recipes and other things of interest.
If you enjoy lamb, this recipe for lamb shanks braised in coffee with ancho chile and other great flavouring sound great. Not too hard to make, either. See this link, Coffee-Braised Lamb Shanks – David Lebovitz, for the recipe. (Check out the other recipes on the site, too. Lots of great things there.)