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Medium 9781609520809

1. A Kormic Explanation

Paula Young Lee Travelers' Tales ePub
Medium 9780253357076

1 Deciphering the Hoianese Meal

Nir Avieli Indiana University Press ePub

1    Deciphering the Hoianese Meal

It was 11:30 am and Quynh said that lunch was ready. We sat on wooden stools around the circular table: Quynh, her husband Anh, his mother, sister, Irit (my wife), and I. The dishes were already on the table: a small plate with three or four small fish in a watery red gravy seasoned with fresh coriander, a bowl of morning-glory soup (canh rau muong) with a few dried shrimp, and a mixed plate of lettuce and herbs. There was also a bowl of nuoc mam cham (fish sauce diluted with water and lime juice, seasoned with sugar, fresh ginger, and chili). An electric rice-cooker stood on a stool by the table. We each had a ceramic bowl and a pair of ivory-colored plastic chopsticks.

Anh’s mother sat next to the rice cooker, and as we handed her our rice bowls in turn, she filled them to the brim with steaming rice with a flat plastic serving spoon. I asked Quynh what we were going to eat. Quynh pointed at the dishes: “com [steamed rice], rau [(fresh)] greens], canh [soup], kho [‘dry,’ indicating the fish].” Then she pointed to the bowl of fish sauce, adding “and nuoc mam.

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Medium 9781574410761

LAMB

Patty Vineyard MacDonald University of North Texas Press PDF

Lamb

193

LAMB

Spring Lamb is an overworked expression, but if it makes everyone feel better, more power to the lamb. However, facts about lamb are good to know. The meat from lambs three to five months old is known as

“spring lamb,” and is in season from April through June. Because of the preference for the taste of lamb, rather than mutton, most of the sheep are killed before they are a year old, as the younger the animal, the more delicate the flavor. The flesh of both lamb and mutton should be fine-grained and smooth, the color of lamb should be deep pink, and of mutton a dark red. The fat of lamb should be white and firm, and of mutton the fat is pink and really hard. Lamb for the most part is cooked well done except for lamb chops, which are better if broiled until medium done. Of course, some strange characters like me like them burnt rare—burned black on the outside and rare on the inside.

When you feel adventurous sometime, try them.

My favorite lamb dish is

STUFFED LAMB CHOPS

Have the butcher cut lamb chops thick—at least 2 inches. Split the lean part of the meat in half, cutting to the bone. [For each chop you will need]:

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Medium 9781609520809

16. Fish Heaven

Paula Young Lee Travelers' Tales ePub

Chapter Sixteen

Fish Heaven

[Pliny] fashions the name of good mother to the Earth, because having compassion for us, she instituted poisons.

Pierre Gassendi, Concerning Happiness, 1647

The first Sunday of No Hunting after the winter snow has melted, John wants to show me where he shot the buck. Look, he points at the ground. You can still see the blood.

Except I cant. Theres just leaves and more leaves layered thickly over moss.

Look, he points again, and waves his arms around. Its all over the place.

I shake my head. Nope. The earth has drunk deeply. He is seeing a memory.

Exasperated, he kneels down and starts jabbing at an oak leaf, one of maybe a hundred oak leaves I could grab if I just stood in one spot and started raking with my hands. There, his index finger waggles. Now do you see?

Myopic, I bend over and squint. Theres some blotches that could be a stain from spit-up baby food. Well, yah, I agree peevishly. Now that youre pointing right at it, I can see the blood, I lie. But its just a drop!

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Medium 9780991309405

Chapter 8: Fire Proof Body Chemistry

Ya-Ling J. Liou Return to Health Press™ PDF

CHAPTER 8

Fire Proof Body Chemistry

THE TWO QUESTIONS OF “WHEN DOES it hurt the most?” and

“What was I doing when the pain first hit?” are definitely more oriented to the mechanical or structural groups of triggers. Now, when exploring your own unique chemical vulnerabilities, the better questions to ask yourself are:

1. “Where am I feeling the pain (and therefore inflammation)?”

2. “What else might be inflamed nearby?”

Sometimes the answer to this latter question should come from your doctor and with the help of some further testing and clinical investigating. But there’s no reason you can’t feed your healthy curiosity about neighboring structures and organs and how they may play a role in everyday pain at a subclinical26 level—a level of dysfunc26. The term “subclinical” is used to denote conditions that do not present frank pathology or disease as recognized by the allopathic medical community. Instead, subclinical conditions can be suboptimal functioning resulting from systems out of balance, possibly a precursor to disease states.

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Medium 9781574410761

YEAST BREADS

Patty Vineyard MacDonald University of North Texas Press PDF

72

The Best From Helen Corbitt’s Kitchens

allow it to come to room temperature—about 1 to 3 hours—before shaping. Then let the shaped dough rise again before baking at the required time and temperature.

When baking bread, if you like a hard crust, set a pan of warm water in the bottom of the oven while baking, and brush the crust when partially baked with ½ cup of water mixed with 1 teaspoon of salt. For a soft crust, brush with melted butter before and after baking.

[A loaf of yeast bread is done when it slides easily from the pan and gives off a hollow sound when you thump the bottom. For information about flour, see Preface, page xiii.—Editor]

Yeast BREADS

Reader’s Request

WHITE BREAD

2 1-pound loaves or 1 2-pound loaf

5½ to 6 cups flour [divided use]

2 packages dry yeast

1 cup milk

1 cup water

2 tablespoons sugar

2 tablespoons oil

2 teaspoons salt

Oil

Stir together 2 cups flour and yeast. Heat milk, water, sugar, 2 tablespoons oil and salt over low heat until warm (120° to 130°). Add liquid ingredients to flour-yeast mixture and beat until smooth, about

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Medium 9782067181977

TRENTINO ALTO ADIGE

Michelin Michelin ePub

TRENTINO ALTO ADIGE

Trentino is a region of immense appeal to all lovers of nature and the mountains. Viticulture has been practised with excellent results along the course of the river Adige for centuries. International varieties such as Chardonnay, Riesling, Sauvignon, Pinot, Cabernet, Merlot, Gewürztraminer, Müller Thurgau and Sylvaner are cultivated with great success, but it is the native varieties, such as Schiava, Nosiola, Lagrein and Marzemino, that are more interesting as they are more representative of the territory and part of its culture and tradition. Sparkling wines known around the world are produced under the appellation Trento DOC. Another of the region’s enological treasures is Vino Santo, a sweet wine of great charm produced in very limited quantity. Proud and strongly rooted in its traditions and culture, Alto Adige has two faces, Italian and Mitteleuropean. Grapes are the zone’s principal crop and its magnificent landscape is spread with rows of vines. Here the wines develop intense, complex aromas as a result of the large and sudden swings in temperature, daily and seasonally. In Alto Adige sharing a bottle of wine in company is a long established and deeply appreciated pleasure, and in autumn it is wine that provides the theme for a traditional series of convivial meetings: the Törggelen – a name derived from the Latin word torculum, meaning wine press – is the custom of touring the local cellars to taste the new wine and enjoy roast chestnuts, homemade bread, charcuterie, cheeses and other local foods.

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Medium 9781574410761

This and That

Patty Vineyard MacDonald University of North Texas Press PDF

This and That

There are always snippets of information left over at the end of every project of this size. Corbitt combined these and placed them at the backs of all but her last cookbook. It proved popular with earlier readers, so I am availing myself of the same opportunity. In an effort to make your hours in the kitchen more effective, here are hints my mother and friends, fine cooks all, have passed along to me. I’ve added a few of my own picked up during a gastronomically satisfying half-century spent in my own kitchens.—Editor

If you don’t own a rolling pin, use a chilled cylindrical bottle of wine to roll pastry.

Something always needs to be grated: chilled citrus fruit is easier to grate. The extra flavor of freshly grated nutmeg and Parmesan cheese make it worth your effort. Either can be grated easily in a hand-held Zyliss or on a Japanese fresh ginger grater. Hard cheeses are easier to grate when they’re at room temperature.

Cream cheese is always worked at room temperature.

You can judge the amount of butterfat in cheese by its firmness; hard cheese has less. Never heat no-fat cheese; the gum arabic used in it does just what its name implies.

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Medium 9781574410761

Salads and Dressings

Patty Vineyard MacDonald University of North Texas Press PDF

97

Salads and Dressings

A few things to remember:

Before unmolding, moisten both the plate and the molded salad with wet fingers. The moist surfaces make it easy to slide the mold into the center of the plate after unmolding.

To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.

Remember that everything shows in a molded salad, so when adding fruit, bear in mind that:

These Fruits Sink: Canned apricots, Royal Anne cherries, canned peaches and pears, whole strawberries, prunes and plums, fresh orange sections, grapes.

These Fruits Float: Fresh apple cubes, banana slices, grapefruit sections, fresh peach or pear slices, raspberries, strawberry halves, marshmallows, broken nutmeats.

Jello and gelatin are not the same, so watch your recipes and use whichever is called for.

Add whatever you are adding to the gelatin mix ONLY when the mixture is thoroughly chilled or even partly congealed. If you are making a pattern, allow a thin layer of gelatin to “set” before you begin.

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Medium 9781743216781

Santiago de Cuba Province

Lonely Planet Lonely Planet ePub

%22 / Pop 1,048,000

Stuck out in Cuba's mountainous 'Oriente' region and long a hotbed of rebellion and sedition, Santiago's cultural influences have often come from the east, imported via Haiti, Jamaica, Barbados and Africa. For this reason the province is often cited as being Cuba's most 'Caribbean' enclave, with a raucous West Indian–style carnival and a cache of folklórico dance groups that owe as much to French-Haitian culture as they do to Spanish.

As the focus of Spain's new colony in the 16th and early 17th centuries, Santiago de Cuba enjoyed a brief spell as Cuba's capital until it was usurped by Havana in 1607. The subsequent slower pace of development has some distinct advantages. Drive 20km or so along the coast in either direction from the provincial capital and you're on a different planet, a land full of rugged coves, crashing surf, historical coffee plantations and hills replete with riotous endemism.

AJuly is the key month in Santiago de Cuba’s cultural calendar, when the city is caliente (hot) in more ways than one. The month begins with the vibrant Festival del Caribe and ends with the justifiably famous Carnaval.

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Medium 9781574412185

Do-Ahead Party Planning

Kris Rudolph University of North Texas Press PDF
Medium 9781742207841

Boyacá, Santander & Norte de Santander

Planet, Lonely Lonely Planet Publications ePub

Boyacá, Santander and Norte de Santander together form one of the first areas settled by Spanish conquistadores and its calling as Colombia's heartland cannot be understated. It's here that the seeds of revolution were sowed, culminating in the victory at Puente de Boyacá that ultimately led to Colombia's independence.

Amid its deep gorges, fast-flowing rivers and soaring, snowcapped mountains, extreme is the game in Colombia's outdoor adventure capital, San Gil, and the glacial peaks of Parque Nacional Natural (PNN) El Cocuy. But it's the region's bucolic colonial villages evoking life inside a living museum that forge the most lasting impressions – immensely beautiful Villa de Leyva and its massive main plaza; fiercely authentic Monguí burrowed near the páramo of Lago de Tota, Colombia's largest lake; unadulterated Playa de Belén, saddled up against the eroded brownstone pedestals of Área Natural Única Los Estoraques; and cinematic, perfectly preserved Barichara.

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Medium 9781574414929

Cakes and Icings

Patty Vineyard MacDonald University of North Texas Press ePub

Cakes and Icings

Place baking pans in the center of the oven to permit free circulation of air and heat evenly on all sides. When putting two or more pans in the oven at the same time, stagger them on different shelves, so that one is not directly above the other. There should be at least one inch between two pans on the same shelf; otherwise the trapped heat will cause a “hot spot.”

Reader’s Request

WHITE CHOCOLATE CAKE

2 layers

1 cup butter

2 cups sugar

4 eggs

1/4 pound white chocolate melted in 1/2 cup boiling water

2-1/2 cups cake flour

1 teaspoon soda

1 cup buttermilk

1 teaspoon vanilla

[Preheat oven to 350°.] Cream butter and sugar. Add eggs one at a time, beating well after each addition. Cool the chocolate melted in the water and add to the egg mixture. [Sift the flour and soda together. Beginning with the flour mixture] add the dry ingredients and buttermilk alternately to the chocolate mixture. Stir in the vanilla. Pour into well-buttered layer cake pans and bake 40 minutes or until done.

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Medium 9781574410761

Appetizers

Patty Vineyard MacDonald University of North Texas Press PDF

Appetizers

21

Appetizers

The cocktail party has become the American way of turning everyone into a “Blithe Spirit.” How we do it depends entirely on the host—or hostess. Informality is its purpose, as munching on such oddments before or in place of a meal should keep conversation on the lighter and brighter things of the day.

Where to serve? Anywhere—the living room, the back porch, the kitchen; anywhere your guests or family choose to light.

If you are interested in its family tree, go to the Russian Zakouska.

Being a hearty race, before dinner the Russians gather around a sideboard in a room adjoining the dining room and partake of all kinds of special pastries, smoked fish and such, with much conversation and strong drink. The French Hors d’oeuvre, the Scandinavian

Smörgåsbord, the Italian Antipasto, all are offshoots of the Zakouska.

. . . I like to keep [the cocktail tidbit] as uncomplicated in flavor as possible, freshly made, cold and crisp—or hot—as the case may be. . . .

These few ideas, I think, will answer for all kinds of tastes, for the hostess who has time, or not much time; an unlimited budget, or just a few spare dimes. I think you should let guests pile as high and wide as they like, so very few of these ideas are to be spread on silly little squares of this and that by the hostess beforehand.

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Medium 9781743216781

Villa Clara Province

Lonely Planet Lonely Planet ePub

%42 / Pop 803,690

What is that word hanging in the air over Villa Clara, one of the nation's most diverse provinces? 'Revolution', perhaps? And not just because Che Guevara liberated its capital, Santa Clara, from Batista's corrupt gambling party to kick-start the Castro brothers' 55-year (and counting) stint in power. Oh, no. Ultra-cultural Santa Clara is guardian of the Cuban avant-garde (having the nation's only drag show and its main rock festival). Meanwhile, the picturesque colonial town of Remedios and the beach-rimmed Cayerias del Norte beyond are experiencing Cuba's most drastic contemporary tourist development, a gargantuan undertaking which will over the next two years earn it position numero dos in the lengthy list of top Cuban holiday hot spots.

This region is indelibly stamped with Che's legacy and associated sights. Yet it should also win your heart for hosting the nation's most frenzied street party (Remedios), for its highs amongst the glimmering Escambray peaks and their adventure possibilities (around Embalse de Hanabanilla) and for its lows along the lolling white-sand strands off its northern coast (Cayo Santa María).

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