Comments for Food Junta

Comment on Chorizo and Chickpea Stew by Kishori

Kishori — Wed, 10 Mar 2010 17:01:54 +0000

I love the idea of putting hard-boiled eggs on top

Comment on Chorizo and Chickpea Stew by Claire

Claire — Wed, 10 Mar 2010 16:18:49 +0000

Thanks for the thoughtful comments, ladies! (And for the welcome.) Meg, isn’t it funny that we’ve come to trust a bunch of random people on epicurious more than an esteemed chef? I do it, too.

Katie, do you scan recipes from your cookbooks onto your computer? Or do you mean you save super-special recipes you find online? I think the Bread Baker’s Apprentice is going to be the next addition to my shelves, by the way. Also, I think we probably disappeared from your RSS because of our move to our own domain. Glad you’ve found us! (are you in minneapolis?)

Comment on Chorizo and Chickpea Stew by Meg

Meg — Wed, 10 Mar 2010 05:53:48 +0000

I am the same way, I have a wonderful collection of cookbooks but I very rarely cook from them! I think it is because online I can find recommended recipes from bloggers I trust or from resources with reviews. When I try a new recipe I want to know that it will be good, with cookbook recipes I can’t always be assured of this. Some I trust more than others but I really should be more adventurous and give those unproven recipes a try. Thanks for the inspiration!

Comment on Chorizo and Chickpea Stew by Katie

Katie — Wed, 10 Mar 2010 05:44:45 +0000

For some reason your RSS feed had disappeared this fall and so I’d missed the fact that you moved to Minneapolis. (Well, you and 34 cookbooks!) A belated welcome.

I used to save my new issues of Gourmet (RIP) for before bed reading. Now, like you, I tend to read cookbooks as literature, and use the internet for finding actual cooking recipes. I think for me a huge part of it has to do with the ease of finding the recipes. I have enough cookbooks that it’s simpler to search for the recipe I want than to dig through all my cookbooks, with the exception of super special recipes. So I’ve taken to saving special recipes on my computer because they’re easier to find. By searching my laptop for blueberry muffins, in less than 5 seconds I have my favorite recipe. If I’m on campus, I can get the ingredients list and stop at the store on my way home. With other cookbooks, I have recipes in both digital and hardcopy (Pioneer Woman, Jamie Oliver, Mark Bittman, etc). There are days when I want the hard copy, but most of the time the digital copy works just as well.

The one exception for me is bread. I always need a hard copy of bread recipes. I have to print out my online recipes, but even that feels dodgy. Give me my Reinhart hardcover splattered with water and flour any day.

Comment on Lemon Risotto by Ryan

Ryan — Mon, 08 Mar 2010 22:25:50 +0000

Most traditional italian dishes don’t use as strong a broth or stock as french cooking, also when you reduce that much broth especially since it’s the manufactured variety it’s not going to be too pleasant. So your dilution makes sense.

Comment on CSA Dialogue by Food Junta » Blog Archive » Lemon Risotto

Food Junta » Blog Archive » Lemon Risotto — Mon, 08 Mar 2010 10:02:50 +0000

[...] is off gallivanting in Massachusetts and asked me to post in his stead. I’ve been roommates with Kevin for some time and have long a been beneficiary of his Food Junta posts, but this is my [...]

Comment on Booze In Your Food Olympics Edition: Bourbon Maple Syrup by Patrick

Patrick — Sun, 07 Mar 2010 21:31:17 +0000

Actually, Coors Light is one of the most popular light beers in Canada. At least it is in Ontario. It used to be that Molson had rights to brew Coors in Canada and I believe Coors had rights to brew Molson Canadian in the US. But about five years ago the companies merged into a, in your words, NAFTA company called Molson Coors, with one headquarters in Montreal and one in Denver. It’s even traded on both Canadian and American stock exchanges.

Comment on Booze In Your Food Olympics Edition: Bourbon Maple Syrup by tariqata

tariqata — Sun, 07 Mar 2010 13:41:12 +0000

Okay, as a good proud Canadian (though I do love to cook with bourbon) I might have to try this with rye, just to see how it turns out.

But I’m still laughing about NAFTA syrup.

Comment on Ginger Fried Rice, Jean-Georges Style by Of course this had to happen « Waffle songs

Of course this had to happen « Waffle songs — Sat, 06 Mar 2010 02:48:14 +0000

[...] “this” I mean the fried rice Mark Bittman has a crush on. And other good peoples. And now me too. Mine looks extra leeky because it [...]

Comment on Mushroom Barley Soup by William

William — Sat, 06 Mar 2010 01:52:07 +0000

This recipe is awesome – actually, this entire blog is pretty fantastic.

Looking forward to the next post…