Love to cook?
Or just love the idea of cooking?
If you spend hours in the kitchen — or in front of the TV watching Food Network chefs spend hours in theirs, you’ll love this guide to kitchen conversions by graphic designer Shannon Lattin.
No need to break your brain anymore halving or tripling recipes — Shannon’s done it for you!
I’m just gonna use it to check other folk’s work. (You’re welcome.)
Posted in Cooking, Design, Food, Foods, Humor, Life
Tagged chefs, cook, cooking, design, food, Food Network, Foods, graphic design, Humor, infographic, kitchen, kitchen conversions, life, recipes, Shannon Lattin, The Common Cook's How-Many Guide to Kitchen Conversions
I have just figured out why people who watch Rachael Ray a lot love her…and people who don’t often find her irritating.
Turns out olive oil is a natural painkiller,with a potency similar to that of ibuprofen.
So the folks that watch Rachael on a regular basis — and logic would suggest follow her recipes and use a lot of olive oil themselves — have natural protection against the things about Rachael that drive occasional viewers batty (her voice, her mannerisms, her little catch phrases, etc.).
If you have avoided the whole Rachael Ray phenomenon, Rachael puts olive oil in and on everything. I attribute this practice to the time spent in her mother’s restaurants. Everyone cooks like their mother to some extent, and Rachael is simply carrying the family tradition forward.
Rachael calls it EVOO — Extra Virgin Olive Oil. In fact, she has said EVOO so much, they added the term to the dictionary.
Do you find that charming? Or a crime perpetuated against the English language? Probably depends on whether or not you’re a fan.
But EVOO is helping her maintain her audience –
An audience pleasantly numbed by oil.
Rachael haters, I hope this info helps take the edge off.
Posted in Celebrities, Cooking, Entertainment, Food, Foods, Health, Humor, Television, TV
Tagged catch phrases, celebrities, commentary, cooking, entertainment, EVOO, extra virgin olive oil, family traditions, Foods, Health, Humor, ibuprofen, life, mannerisms, natural pain killer, olive oil, Rachael Ray, Rachael Ray haters, Rachael Ray Show, Rachael Ray's mother, recipes, Television
Emilie Baltz is a New York City foodie and designer who grew up in a home without junk food. Her mother was French, and considered fruit wedges to be the snack of choice.
Like a like of kids who were denied sweets, Emilie craved them all the more (and gulped them down when her mom wasn’t looking.) Years later, she is combining sugary snacks with a French sensibility in her cookbook, Junk Foodie.
Finally — recipes with ingredients that I can get behind! Twinkies, Cheetos, Green Apple Jelly Bellys — and those very snacks combine to create something quite pretty called “Cheddar Feuillete with Green Apple Relish.”
Fah fah fah.
Or how about taking Banana Twins, mayonnaise, potato sticks, salt & vinegar potato chips and Ranch Doritos and creating this beauty — let’s face it, her photography is amazing — “Potato Plantain Torta.”
I am a non-foodie who grew up in a home with lots of junk food. My mom was an amazing Southern cook who didn’t have a lot of food rules other than, “Clean your plate.”
She liked snacks as much as the next kid, God love ‘er.
I think it would be a blast to create these interesting dishes using junk foods to fool my foodie friends.
Posted in Books, Cooking, Design, Family, Food, Foods, Health, Home, Humor, Life
Tagged books, Cheetos, cooking, Doritos, Emilie Baltz, family, food, foodies, Foods, French cooking, Health, home, Humor, junk food, junk foodies, junk foodies book, life, recipes, Southern cooking, Twinkies
When I think about the amazing world J.K. Rowling created in her series of “Harry Potter” novels, there are so many things I wish really existed.
The magic, first and foremost. Wielding a wand for good — and a tiny bit of evil — would be quite a rush. Next, the people. I especially love Snape. I stood behind him even during the darkest days. And Hogwarts, of course. It makes school actually look like fun.
But I never pictured the dining hall and thought, “I’ll have what she’s having.”
I don’t even recall what they eat at Hogwarts. (They drink butter beer — I do know that.)
And yet, an enterprising editor has compiled an unauthorized collection of recipes featured in the “Harry Potter” books and films. Some are specific to the series — like Cauldron Cakes and Petunia’s Pudding. Knickerbocker Glory and Harry’s favorite dessert, Treacle Tart.
Nope, still don’t know when the heck any of these dishes appeared. I mean, the names are kinda familiar, but they didn’t figure prominently enough in any of the story lines — at least, for me — to make me think, “Wow, I wanna make that for Sunday dinner.”
And, let’s be honest — most of the recipes in this rather lengthy collection are just standards from English country cooking. Kippers, steak and kidney pudding and English muffins — foods that have been around long before Harry and He-Who-Shall-Not-Be-Named were duking it out.
Where’s the magic in that? Nowhere, that’s where. Except in this crafty editor’s pockets. She used Harry’s name to make money appear out of thin air.
Maybe she’s the real witch in this story.
Posted in Books, Cooking, Entertainment, Family, Food, Foods, Home, Humor, Life, Movies
Tagged books, butter beer, cauldron cakes, cooking, English country cooking, English muffin, entertainment, family, food, Foods, Harry Potter, Harry Potter books, Harry Potter cookbook, Harry Potter movies, Hogwarts School of Wizardry, home, Humor, J.K. Rowling, kidney pudding, kippers, knickerbocker glory, life, magic, Movies, petunia's pudding, recipes, Snape, steak, treacle tart