Random Food Thoughts

[JazzyRandy]

Oh man, are you really that unfamiliar with Pink Floyd's The Wall?

Guilty, as charged.

 

[Nickyboy]

The most influential 19th-century American cookbook author: https://getpocket.com/explore/item/...-of-the-19th-century?utm_source=pocket-newtab
She brought us a chocolate cake recipe!

 

[Nickyboy]

With the hot weather settling in, our Kirby cucumbers are taking off like rockets. Between yesterday and this morning I made 1 quart of cornichons, 4 quarts of kosher dills, and 4 quarts of half-sours. I almost can't wait four days to try them!

 

[Nickyboy]

Drama in the jalapeno fields! https://modernfarmer.com/2019/07/sr...e-mad-at-each-other/?utm_source=pocket-newtab

 

[Nickyboy]

With the hot weather settling in, our Kirby cucumbers are taking off like rockets. Between yesterday and this morning I made 1 quart of cornichons, 4 quarts of kosher dills, and 4 quarts of half-sours. I almost can't wait four days to try them!

Two more quarts of kosher dills yesterday. It looks like I will be picking enough to make a few jars every 3-4 days for a while. Pickles all up in this place!

 

[axolotl]

This pot of beef soup has been cooking for 45 years

Bangkok's family-run Wattana Panich restaurant has been cooking the same pot of beef noodle soup for a very long time. Forty-five years, to be exact. Every day they simmer the…

boingboing.net

 

[JazzyRandy]

View attachment 2830

This pot of beef soup has been cooking for 45 years

Bangkok's family-run Wattana Panich restaurant has been cooking the same pot of beef noodle soup for a very long time. Forty-five years, to be exact. Every day they simmer the…

boingboing.net

I don't know how to feel about this. or . Either way, I am definitely intrigued.

 

[Nickyboy]

View attachment 2830

This pot of beef soup has been cooking for 45 years

Bangkok's family-run Wattana Panich restaurant has been cooking the same pot of beef noodle soup for a very long time. Forty-five years, to be exact. Every day they simmer the…

boingboing.net

That's not that odd, historically. Kitchens (professional and home) for hundreds of years would generally have an enormous pot on the slow burner at the back corner of the stove with water in it. All the vegetable peelings and bone scraps would be tossed into it creating an ever changing flavored broth which was then ladled out or pour from a bottom spigot. Water was added to top off the pot as needed. My grandmother had a pot like that on her stove when I was a kid.
The only thing I find interesting about that article that it's for the same soup, never changing.

 

[Worm]

Could put this in texty pics, but oh well. Saw on FB just now:

 

[Nickyboy]

So, you want to bake some bread but you aren't sure if your yeast is still good? It's probably just fine.

Scientist bakes sourdough bread with 4,500-year-old yeast found in Egyptian pottery

"The aroma and flavor are incredible. I'm emotional," Seamus Blackely wrote in his play-by-play of the baking process

www.cbsnews.com

 

[Unsomnambulist]

Those little bottles of chocolate milk are never enough.

 

[Unsomnambulist]

Banana fungus arrives in Colombia, threatening the fruit

A fungus that devastates banana plants has now arrived in Latin America, the Colombian government confirms.

www.nationalgeographic.com

 

[Nickyboy]

Late August means one thing: making tomato sauce. I cooked down and made about 24 quarts today and we picked two enormous bowls of plum tomatoes that will be transformed into sauce in a day or two.

Winter is going to taste wonderful.

 

[Unsomnambulist]

Late August means one thing: making tomato sauce. I cooked down and made about 24 quarts today and we picked two enormous bowls of plum tomatoes that will be transformed into sauce in a day or two.

Winter is going to taste wonderful.

Don't forget about Fall!

 

[Nickyboy]

Don't forget about Fall!

Pumpkin Spice lattes?

 

[axolotl]

 

[Nickyboy]

Mind blown.

 

[Nickyboy]

Meet Switzerland's break away cheese makers: https://getpocket.com/explore/item/how-swiss-l-etivaz-cheese-is-made?utm_source=pocket-newtab

We can get L'Etivaz cheese here, and it is sooooo good. If you have a good cheese shop near you, or a well-stocked Whole Foods, I highly recommend you try it.

 

[Nickyboy]

I was just invited to a wild mushroom hunt next weekend. In the Savoy Mountains in France.
This is one of those times when I wish I had "fuck you" money and time. I desperately need a break and that sounds like one hell of a break.

 

[Nickyboy]

I was watching a cooking show last weekend and the host used a squeeze of umami paste from a tube. He said it was the best thing ever to add to everything to boost the flavor. Sounds like something I need in my kitchen.
I found it on Amazon. Around $15 for a 2 oz. tube. !!! Fuck that. Some googling on teh intranetz and I cobbled together a few recipes for my own version. I just made about 1 cup of it for probably around $3. It smells fantastic and is going to be a marinade smear on a skirt steak tonight before I grill it.