food

I had to go to Bozeman yesterday to do some errands, and I had lunch at my favorite little restaurant, La Tinga. There aren’t many things I miss from California, but taquerias and Asian food are among them. I had about ten minutes before my haircut, so I ducked in for a taco or...
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Jeez oh Pete, so spring is here, and it seems to have brought along the first “canning is dumb” article. This year it’s at Slate, where last summer, it was at Salon. I’ve addressed this subject once already, last summer, when Salon published a ridiculous piece “debunking” the “myth” that canning will...
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I’ve been obsessed with nori rolls lately. I got the idea from Cathy Erway’s delightful book, The Art of Eating In: How I Learned to Stop Spending and Love the Stove, which I reviewed for Bookslut about a month ago. After this long winter, I’ve been craving crunch, and veggies, or maybe there’s...
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Michael Ruhlman started a meme a couple of weeks ago where he asked people to blog about why they cook. Above is his TEDxCLE talk about why cooking is essential to making us human, to making us families, and to making us reasonably healthy human beings. It’s well worth the fifteen minutes (and he’s...
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My new cookbook slut column is up at Bookslut: Greece is the Word. It’s been a delightful month of lemon and garlic and lamb around here. Several new recipes/techniques going into regular rotation from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, Vefa’s Kitchen by Vefa Alexandiou, and Michael Symon’s Live to...
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There was a good article in the Billings Gazette this week about our local Livingston Hospital. They’ve been making the change to local product and cooking “from scratch” (as long-time readers know, this phrase is one of my pet peeves). It’s been a big success, with 3000 more meals served this year than last,...
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So, I’ve been casting around for an alternative to tuna, now that the Genova tuna in oil that I liked has disappeared from my local grocery stores. There’s nothing but tuna in water which I think tastes like drek, and well, the whole tuna thing is problematic, as per this FAQ over at the...
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I know I’ve blogged a million times about no-knead bread, but this one was so beautiful I just had to post a photo. I started with about a cup and a half of leftover mashed potatoes. Then I added 3 cups of flour, a 1/2 teaspoon of yeast (I’m at the bottom of the...
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We’ve been cleaning out the freezers to make room for some incoming elk and lamb, and we found several packages of  “soup bones.” They were far too meaty for the dogs, so I made a batch of stock. First I roasted them all off in a hot oven with three or four onions cut in...
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Your Tuesday round up of interesting bits and pieces I’ve been finding online: Why Big Ag Won’t Feed the World – The Atlantic Food Channel Why are libertarian right wingers defending a dysfunctional, state-engineered food system? | Grist Destroying Sustainability along with Inventory (This one really stings. Not only did my publisher “pulp” the paperback copies of...
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