Comments for Food Junta

Comment on Chorizo and Chickpea Stew by Michael Hoffman

Michael Hoffman — Tue, 16 Mar 2010 03:44:50 +0000

I made this stew with a few amendments: I went with kale instead of spinach, and I added some sliced golden potatoes for the last 15 minutes of simmering. Because of the added structure of the potatoes and the kale I didn’t feel the need to puree any of it. It was great! Thanks, Claire.

Comment on End-of-Winter Mulled Wine by Rachel

Rachel — Tue, 16 Mar 2010 03:23:29 +0000

If there were a “like” button here I’d push it!!

Comment on Chorizo and Chickpea Stew by Michael Hoffman

Michael Hoffman — Mon, 15 Mar 2010 15:58:12 +0000

Claire,

I’m totally making this tonight. I happen to have in my freezer some leftover fresh chorizo (based on a Bayless recipe). I can’t wait for spring, but I’ll miss being able to make cold-weather dishes like this one!

Comment on Lemon Risotto by molly

molly — Sat, 13 Mar 2010 20:54:19 +0000

This looks delicious! As a vegetarian, I’d have to omit the chicken broth. Would veggie broth work, or do you think it’d overpower the flavor? Looking forward to making this!

Comment on Booze In Your Food: The Christmas Pudding Tales, Part III: Ho Ho Holy Crap This Is Good by Brandy Blair

Brandy Blair — Fri, 12 Mar 2010 02:01:33 +0000

Hi, Are you going to be writing a another page? My hubby and myself have used some time browsing over your web pages and surprisingly enough you touched on some thing i was discussing just the other day with our son. We very often hear ourselves quarrelling about the smallest of things, isn’t it absurd? At any rate we wish everyone all the best from the Uk.

Comment on Chorizo and Chickpea Stew by Katie

Katie — Thu, 11 Mar 2010 06:35:38 +0000

I have an interesting mix. I don’t scan recipes, but my dad scans a lot to email me. He also types a lot out and sends them. He does this to make them easier for him to find, but then with a press of the button he can send them to me. I’ll also occasionally type out a recipe from a library book. Sometimes I’ll make a local copy of an online recipe as well. Bread Baker’s Apprentice is well-worth it. While my copy isn’t that well used my dad has made just about every recipe from it. The last recipe I made was a variation on a theme that he gave me (from the book). It’s a sourdough & yeast bread filled with caramelized onions and sharp cheddar. I really need to bake something this weekend.

Most of my online recipes come to me via Google reader. I star them and then if I’m looking for Smitten Kitchen’s recipe for some sort of spiced nuts, I can type spiced nuts into the search bar of google reader, narrow the search to starred (so I don’t get the recipes that looked iffy) and find it in a short period of time. Since I started reading food blogs I tend not to have to bother with epicurious because most of the time there’s a “oh, I just saw something that I have to make” that falls into the category of what I need/want to cook.

Something must have clicked with your domain name last week (or with google reader?) because all of a sudden I got a flood of posts. I’m glad to see you’re back. I am in Minneapolis, which is why I finally commented. I was surprised to see you in these parts, but I’ll reassure you that spring is coming, and with it the farmers markets, bike trails, and lakes. And, eventually, the tomatoes…

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.