Reviews

How to Make Fresh Pork Sausage

May 18, 2010
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Sausage is like the chicken soup of the meat world. From juicy Italian pork sausages, to spicy Mexican chorizo, to the firm and dry sausages in Asia, almost every culture has their version. Most likely this widespread culinary theme comes from frugality. How better to use all the odds and ends of the animal?

Making bacon from scratch last summer was a revelation. Not only was it great tasting, but it was easy and soon we were on the hunt for what to make next. My mom wanted to make prosciutto, but I thought trying to cure an entire pig’s leg was a bit ambitious for our next porktastic project. I bought her Michael Ruhlman’s book Charcuterie for her birthday and since then we’ve been talking about making sausage from scratch at home, including stuffing it into casings. Fortunately, I already had the grinder attachment for my Kitchen Aid Mixer …

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Friday Favorites-05/14/2010

May 14, 2010
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Friday Favorites posts feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think readers might like too.
Leave a comment and tell me what you think!
   

1. Respect for every ingredient:
Even though I have not always been a fan of his, this Rick Steves article expresses one of the best parts of traveling in Italy; the respect and appreciation for every ingredient which is part of the cultural fabric.

2. Are companies “Green Washing” their products by deceptively using the words “organic” and “natural?”
The short answer is unfortunately yes. This article goes into detail about how they do it, citing examples like Sara Lee’s new EarthGrains breads which purport to be more “environmentally friendly” but really use grains which are not grown sustainably or organically.
While the term “organic” is somewhat regulated, the term “natural” is not …

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Five Friday Favorites- 04/30/2010

April 30, 2010
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Five Friday Favorites posts feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think readers might like too.
Leave a comment and tell me what you think!
   

1. Japanese Food:  Almost like a food glossary for Tokyo, this cnngo article, “40 Tokyo Foods We Can’t Live Without” really intrigued me. Perhaps it’s because I’ve been obsessively looking at summer airfare to Tokyo (not gonna happen this year I’m afraid), but this article seemed really useful in describing all the different dishes available ranging from the recognizable (sushi and tempura) to the obscure (raw horsemeat anyone?) to the downright odd versions of “foreign” food (Naporitan spaghetti). There are also photos and descriptions of things I’d really like to try such as oden, okonomiyaki, and kabayaki. This is definitely something I’d print out and take with me if …

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Five Friday Favorites-04/16/2010

April 16, 2010
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Five Friday Favorites posts feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think readers might like too.
Leave a comment and tell me what you think!
   







1. National Food Blogger’s Bake Sale:
A bunch of fantastic food bloggers nationwide are getting together all across the US on Saturday to partake in the Great American Bake Sale to support Share our Strength, a charity with the goal of ending childhood hunger in the US.
“Funds raised through Great American Bake Sale support Share Our Strength’s efforts to end childhood hunger in America.  Nearly 17 million— almost one in four—children in America face hunger.”
If you are interested in buying some wonderful baked goodies, and supporting this excellent cause, please check out the website of the organizer, Gaby Dalkin of  What’s Gaby Cooking to see when and where in …

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Five Friday Favorites-04/09/10

April 9, 2010
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Five Friday Favorites posts feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think readers might like too.
Leave a comment and tell me what you think!

Can you be Vegan and still eat oysters?
1.
This is an interesting article about being “vegan” and eating oysters. The author thinks one can do both. It’s certainly a unique perspective which I’ve never considered. But the comments on the post…wow are people opinionated, or what? Why must we label ourselves? Sometimes I eat vegan, sometime I eat pork, do I have to give myself a label?

A “Nano-Batch” for a Cause:
2. The wonderful people who make Askinosie Chocolate are having an ebay auction to raise money for their Cocoa Honors program.





Cocoa Honors is a local outreach program of Askinosie Chocolate in which a small group of students …

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Five Friday Favorites

April 2, 2010
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I’d like to introduce a new section to the blog called “Five Friday Favorites.” These posts will feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think my readers might like too.
Leave a comment and tell me what you think!

1. Trader Joe’s adopts sustainable seafood standards: 
Trader Joe’s announced this week that they will sell only sustainably sourced seafood by the end of 2012.

From the Washington Post: “In announcement posted on its Web site, the grocery chain would remove species condemned by environmental groups from its shelves, establish a transparent sourcing policy and leverage its buying power to change the seafood industry. The phase-out applies to all fresh, frozen and canned seafood.”

Why is this relevant? Because Trader Joe’s is no longer the small grocery chain which started here in Southern California selling exotic foodstuffs …

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