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Blog Details for "Food, cooking, eating, and me"
Food, cooking, eating, and me Food, cooking, eating, and me Read about my food journey, including (but not limited to) cooking - where I develop recipes - dining, general observations, opinionated rants, and dietary limitations, as I am gluten-free and dairy-free.
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Quick and easy Thai curry sauce
2008-08-13 05:04:00 Definitely quick and easy. Authentic? Not remotely. I’m not Thai , don’t blame me for liking this. Spicy? Somewhere between spicy and really, really hot. So if you like Thai food, you’ll probably like this. If you haven’t had Thai food and aren’t into spicy-hot, it’s probably not for you. 1 can Thai curry paste, any ... More About: Curry , Quick , Easy , Sauce
Whipped coconut cream
2008-07-16 18:07:00 Years ago I used to belong to a Yahoo coconut oil group, where people would discuss the miraculous health benefits of coconut oil and ways of consuming more of it. Coconut oil has been much maligned. It has since then been shown that research blaming heart disease on coconut oil was faulty. In fact, in ... More About: Cream
Chocolate coconut sorbet
2008-06-05 06:16:00 A reprise of sorts. That coconut sorbet recipe has been incredibly popular, and I thought I’d take it to the next level. So I made it with chocolate. It is totally yummy, if not as creamy as regular ice cream. If you’re interested, the proportions I used were: 1 can of coconut milk, 5/8 cups ... More About: Coconut , Chocolate
Springtime, fruit trees in blossom?
2008-05-25 18:24:00 Time to plan ahead to grow whole fruit in bottles. Undoubtedly these make great holiday gifts. How To Put A Whole Fruit Inside A Bottle! - The most popular videos are here I suggest you try adding some sugar to some of them if you like sweet liqueurs. More About: Trees , Springtime
Site redesign
2008-05-23 19:14:00 I finally did it, figured out how to redo the site in php so I can more easily put new recipes in the recipe index. My goal was to change the appearance as little as possible, and I think I’ve succeeded in that. This blog has not been changed. The biggest difference that you should ... More About: Site , Redesign
Gluten-free breakfast choices
2008-05-20 18:13:00 I’m sorry, I ate it all before realizing that I ought to snap a photo. Seriously, the site gets a fair number of hits from people searching for gluten-free and/or dairy-free breakfast options. It seems like what used to be a “balanced” or “square” meal in the old days - eggs, meat, potatoes, juice, bread - ... More About: Breakfast , Free , Gluten Free , Choices
Food carving spectacular
2008-05-18 02:16:00 Amazing! But not necessarily gluten-safe… More About: Food , Spectacular
Gluten-free vegan chocolate waffles
2008-03-23 18:50:00 I know it’s been a while, but unlike other times of redolence and maybe debauchery, I’ve been working hard trying to perfect recipes worthy of posting. Unfortunately, some of these recipes require a lot of attempts before you feel like you’re starting to make progress. Then all of a sudden, you’re there. I’ve got one here now. Oh, this is perfect. Light, airy, crispy, gluten-free, and vegan. Gluten-free vegan chocolate waffles Makes 3 waffles 1 cup of rice flour blend (4 parts white rice flour, 1 part sweet rice flour) 3 tablespoons cocoa 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons baking powder 3 tablespoons coconut oil, refined or virgin (non-vegan option: butter 3/4 cup water Method 1: sift together the dry ingredients. Melt the coconut oil. Mix all together with the water and beat with a wire whisk until smooth. Method 2 (when the coconut oil is solid): Place the dry ingredients and the coconut oil in the food processor and process until s... More About: Free , Gluten Free , Chocolate , Vegan
Types of rice
2008-03-01 19:53:00 A reader asked me about sweet rice flour, which he had been unable to find in his area. I suggested looking in Asian stores for “glutinous rice flour”, which is another name for it. Sure enough, he and the clerk finally found it, although they were at first understandably concerned by the resemblance of “glutinous” ... More About: Rice , Types
Toasty Triangles
2008-02-29 21:11:00 I’m not sure what to call these babies. I just know that I went on a rice flour waffle-making binge, and realized that waffle batter poured into a waffle (or some other shape) made tasty breads for the table, without drying out as rice baked goods often do in the oven. Out on the prowl ...
Askesis, Philosophy, and Carnivorism - the Blog
2007-12-01 18:41:00 I have had more than an idle interest in what they call Paleo diet, particularly as I’m of an evolutionary bent, and I believe that many more things can be explained through evolution than commonly are considered. In theory, the Paleo diet attempt to recreate the diet that our species evolved on, given that we ... More About: Philosophy , Blog
Candied pecans
2007-12-01 04:06:00 I made a crustless pecan pie for the holiday. The inspiration was in the right place, but it was very hard to dish up and eat. The pecans on top were truly addictive, though. So today I thought it would be a good time to try a variation on caramel and pecans. I toasted 2 ... More About: Pecans
Answering questions, making suggestions
2007-11-25 20:43:00 Unless you are a webmaster, you may not be aware that those who are can view what surfers searched on to find your site. I see an occasional question in my stats, so I thought I’d answer what I can and make suggestions how to get better results from searches. Note: some of these in ... More About: Questions , Erin
Waffled mashed potatoes
2007-11-24 22:20:00 Sorry, I ate the whole thing the first time around. But they were so good I ended up making them again the next day, so I got to take a few photos. What I did was to chop a clove of garlic and an inch of leeks very finely. (Day 2 potatoes had sweet red ... More About: Potatoes , Mash
More brownies, and better than ever
2007-11-01 17:51:00 Brownies, brownies, brownies. No apologies, I make them super-chocolatey, adapting a recipe from the James Beard cookbook, American Cookery. The flour I use is the same as for most of the things I bake?3 parts white rice flour to 1 part sweet rice flour. Aside from that, I use the maximum amount of chocolate in the ... More About: Brownies
A tale of vodkas
2007-10-30 18:08:00 I switched to vodka when I was no longer able to drink beer and then discovered that wine was making my feet swell up, too. For a while this went ok, but eventually I found a brand of vodka that clearly was bothering me, and I decided to switch from grain-based vodkas to potato-based vodkas. ... More About: Tale , Vodka
Ebleskivers
2007-10-28 18:25:00 Today I woke up with a bit of tummy upset, and thought it would be nice to make some rice batter waffles. Unfortunately, I was unable to find the cheap little Belgian waffle iron I had used most recently. I brought up the old-fashioned one from the basement, but the grids need to soak and ...
Boiled nuts help protect against illness
2007-10-28 02:24:00 Boiled nuts help protect against illness A research study has shown that boiled peanuts are much better for you than roasted or raw ones. Their “phytochemicals have antioxidant qualities that protect cells against the risk of degenerative diseases, including cancers, diabetes and heart disease.” For some reason boiling them makes more of these chemicals available to ... More About: Nuts , Illness
Gluten-free dairy-free buckwheat pancakes - one more time
2007-02-22 10:19:02 Well, not really just one more time, as far as cooking is concerned. When I decided to do an article on buckwheat pancakes again, I wanted not only to have a tasty recipe for you, but also to be able to show you what they look like when you use different amounts of dark and white buckwheat flour. I ended up making many recipes of buckwheat pancakes in my quest for good photos and good taste quest. This was not an issue for me, as now I have a huge bag of frozen buckwheat pancakes I can thaw and eat in the mornings. I took some pretty good pictures with my cheapie camera, so you can see for yourself. If you’re looking at this article as a single post, check out my previous entry More About Buckwheat so you can see the raw ingredients I’m working with. But in the end, I found after all the measuring and pancake-making, there’s not all that much difference in eating quality between pancakes that have mostly dark buckwheat flour or mostly white buckwheat flour, provide... More About: Pancake , Time , Free , Wheat , Gluten Free
Gluten-free dairy-free buckwheat pancakes - one more time
2007-02-20 18:24:00 Well, not really just one more time, as far as cooking is concerned. When I decided to do an article on buckwheat pancakes again, I wanted not only to have a tasty recipe for you, but also to be able to show you what they look like when you use different amounts of dark and ... More About: Time , Free , Gluten Free , Dairy , Pancakes
More about buckwheat
2007-02-19 10:17:01 There’s a lot of information out there about buckwheat. For instance, I’ve heard it said that it’s not a grain (so far so good), but a fruit?? Just let’s use a wee bit of logic here, folks. Buck wheat is the seed of an herb, not a fruit. It’s also not even remotely related to wheat. Therefore, there is no gluten in it and it should be safe for celiacs. In fact, it’s a triangular sort of a seed that is ground for flour or cooked into a pilaf called kasha - which I will soon post my favorite recipe for. As you can see in this picture, the whole seeds, also called groats, are greenish when raw and tan when toasted. I prefer the toasted flavor. I was previously able to buy mine pre-toasted, but they were never toasted dark enough for me, so I do my own, stirring over a low flame in a frying pan. It is also possible to buy them coarsely ground for kasha, but I’ve never purchased them, so I can’t comment on it. The seeds are also available ... More About: Wheat , About , Heat , More
More about buckwheat
2007-02-18 03:06:00 There’s a lot of information out there about buckwheat. For instance, I’ve heard it said that it’s not a grain (so far so good), but a fruit?? Just let’s use a wee bit of logic here, folks. Buckwheat is the seed of an herb, not a fruit. It’s also not even remotely related to wheat. ...
Hot chocolate and chocolate almond milk
2007-01-29 04:07:03 First of all, as far as I’m concerned, hot chocolate and chocolate milk are made with chocolate and drinking quality milk or “milk”, not with cocoa, and definitely not with some kind of mix that looks like you got dirt in your skim milk. I’m just a firm believer in the real thing. So what you have to do is melt the chocolate in the almond milk and blend it to mix it in. Almond milk should not be heated to boiling by itself, but you can safely heat it after mixing in the chocolate. I have found that some commercial milks can taste thin. If I want the finished product to be “milkier”, I add some coconut milk powder, which I buy at an Asian food store. For chocolate milk, it’s the same thing, but you may need to add some extra sugar, as chilled things taste less sweet. Gosh, better make plenty, too. I bought some chocolate rice milk once that was so horrible I took one taste and threw the carton away. Not this. This is the real deal. Ah, and th... More About: Hot Chocolate , Milk , Chocolate , Cola
Hot chocolate and chocolate almond milk
2007-01-29 01:43:00 First of all, as far as I’m concerned, hot chocolate and chocolate milk are made with chocolate and drinking quality milk or “milk”, not with cocoa, and definitely not with some kind of mix that looks like you got dirt in your skim milk. I’m just a firm believer in the real thing. So what you have ... More About: Hot Chocolate , Milk , Chocolate , Almond
Sorry it’s been so long. How time flies when you’
2007-01-14 15:59:04 Sorry it’s been so long. How time flies when you’re working two jobs while trying to maintain multiple websites and write multiple blogs… Sometimes it seems like there’s hardly time to cook anything at all. I haven’t been baking as much, but I know that my baked good recipes are the most popular ones that I do post. So basically I need to get better at posting the ones I do make, even if maybe they are still a little rough around the edges. Today I’ve got a killer recipe - if you’re into biscuits and gravy. It’s got neither milk nor flour in it, but you’d never know it. The gravy is thickened with blanched almonds, which give it milkiness and a bit of sweet rice flour and potato starch, which give it silkiness. This is a base I’ll be working on to create more dairy-free gluten-free sauces, which I miss. Heck, I was even trying to make a sausage gravy with water. Talk about desperation! Keep in mind that the best black peppe... More About: Time , When , Long , Flies , Lies
Biscuit and Gravy Nirvana
2007-01-14 01:00:00 Sorry it’s been so long. How time flies when you’re working two jobs while trying to maintain multiple websites and write multiple blogs… Sometimes it seems like there’s hardly time to cook anything at all. I haven’t been baking as much, but I know that my baked good recipes are the most popular ones that I ... More About: Nirvana , Gravy
Proper spelling: a pet peeve, to show I care
2006-12-01 11:15:05 OK, the word is spelled ‘gluten’. It’s not that hard, and it makes a difference. gluten: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough - Merriam Webster on ‘gluten’ glutton: 1 a : one given habitually to greedy and voracious eating and drinking b : one that has a great capacity for accepting or enduring something {glutton for punishment} - Merriam Webster on ‘glutton’ glutten: not a word gluton: not a word, but perhaps they will someday give this name to a newly-discovered subatomic particle As long as I’m on proper spelling, the word celiac is derived from a Greek word meaning abdominal cavity. The disease is spelled celiac with a small ‘c’, celiacs is the plural of celiac, referring to a group of gluten-intolerant folk, and celiac’s is something that belongs to a person with celiac. It really is possible for just about everybody to either learn how to spell prope... More About: Show , Care , Spelling , Prop , Rope
Breakfast potatoes part 1: homefries
2006-12-01 11:15:05 OK, homefries are supposed to be gluten-free. They’re just supposed to be potatoes fried in a pan, golden brown and crispy on the outside, moist on the inside, and seasoned with salt and probably pepper and maybe a little cayenne. You would think that would be a simple thing to do, but between badly-made traditional homefries which seem to be little more than lukewarm unseasoned leftover potatoes and those that are deep-fried and breaded or batter-coated, let’s just say the bar doesn’t seem to be particularly high nowadays. It’s a shame, because making excellent homefries is so easy to do. I’ll let you in on my “secret” method, which is so much easier than any I have seen before, and it’s much more reliable, too. But first, a little homefry talk. Years ago I read a discussion in an old cookbook that said that the difference between homefries and hash browns was that the homefries were made from raw potatoes, while hash browns were mad... More About: Breakfast , Home , Break , Potatoes , Potato
Breakfast potatoes part 2: Hash browns
More articles from this author:2006-12-01 11:15:05 Nowadays you most often see the term “hash browns” used for those prefried/refried chopped potato patties that you get at the drive-thru of your favorite fast food emporium. Less often you will find slower food restaurants that still make the old-fashioned shredded-style hashbrowns, either on the grill or fried in a pan. Those are rare around these parts. I live outside of the land of Waffle House - not that I think Waffle House does a particularly good job with them, at least not with any great consistency. Just as I described in the previous breakfast potato posting on home fries - hash browns also often tend to be soggy and unseasoned, but since they start with raw potatoes, sometimes they are even not quite cooked through. It is really not hard to make them well, but there’s a trick or two to it. So get out your shredder. That’s what we’re making today. Just kidding, Folks. But if you’re going to be making these, you’ll need a good coars... More About: Breakfast , Break , Brown , Potatoes , Potato 1, 2 |
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