- I learned from Bron Marshall that floury potatoes are what New Zealanders call non-waxy baking potatoes. But I think it is much more fun to imagine little gnocchis growing in the ground.
- I was able to attend the Foodbuzz 1 millionth post party in New York the other day, and it was a marvelous time. It was wonderful to see Ryan(thegirl) again from Foodbuzz and meet Ben Dehan, their CEO. I got to see friends like Stacey Snacks, Colloquial Cookin’, and No Recipes. I got to finally meet some folks who I’ve read for a while like the wonderful Culinary Types and Red Cook, as well as Amateur Gourmet (Adam really is as genuine and nice as he appears on his blog, but then I’ve found that blogs tend to be a pretty good indicator of a person’s character). I also got to meet some new folks like Taste As You Go, Balance (who is writing a fascinating PhD studying health issues with molecular gastronomy), Culinary Wannabe, NY Crumbs, and Chez What?. It was much fun and I wish I could have met more folks, but it got a little crowded. I would post a picture, but the camera flash was a bit severe and, well, if I did, Stacey might never talk to me again. Thank you Foodbuzz
- I have never cooked with lovage. I have never even seen it in a market. Sounds interesting though.
- I learned today that the EU wants to allow wine makers to dump a bunch of red and white wine together and market it as rosé. To paraphrase Cai Palmer, the proprietor of my favorite local wine store Wine at Five, Provence rose makers have spent years trying to undo the brand damage to rose done by Sutter Home and cheap “blush” zinfindels, and now the EU wants to undo all of that and legitimize a flood of cheap junk.
- I attempted to make ravioli last night. Trying to roll pasta made from bread flour (Hazan says use all-purpose, while Oliver votes for bread flour) with a normal rolling pin was an ugly sight (note to self for billionth time: must get pasta maker). Still, I made an interesting discovery with the filling: chop up and saute an onion, some ham (I used black forest), and some garlic with olive oil and a bit of vermouth. Pulse it thoroughly in a food processor with hazelnuts, ground pepper and red pepper flakes. The taste has a definite similarity to lobster. Lisl agreed, so I’m not completely nuts.
- Williams Sonoma sells personal brands for searing your initials into steak. Is that for the beef possessive, or folks who commonly misplace their steaks at family picnics?
Here are a few recipes from the blogosphere that sounded really wonderful:
What’s for Lunch Honey, Caramelized Potato Leek and Brie Quiche
Food Blogga, Fruity Quinoa Stuffed Peppers
What We’re Eating, Wild Mushroom Gratin w/ Macadamia Nut-Blue Cheese Topping
Bitten, Spanish Croquettes
The Wednesday Chef, Moroccan Carrot Soup with Mussels
White on Rice, Chili Garlic Hot Sauce (ie homemade sriracha)
Zen Can Cook guest at Rasa Malaysia, Grilled Shrimp with Green Papaya Salad
Wrightfood, Clam and Pork Belly Chowder