The Fanatic Cook wonders if Eating Locally is such a feasible and good idea for those that aren't young and well-off. She raises some interesting points.
Apparently May is Eat Local Month, at least for 2006 for those in the local-eating circles. For the month of May various people, see the Locavores in San Francisco and Eat Local Challenge. It's only May 2 so it's not too late to get started if you're interested in this kind of thing. A neat site related to eating local is the 100 Mile Diet site, which even has a tool to help you map your 100 mile food radius. Living in NYC, I was not surprised to discover that approximately half of my 100 miles is off the coast and in the ocean.
While I'm not officially participating in Eat Local Month, the farmer's market near me is in full swing now and I'm trying to do as much of my shopping there as possible, for as long as possible. And while I'm on the topic, here are 10 Reasons to Eat Local Food. [via A Full Belly]
A delicious-looking recipe for cooking Sweet Plantains. In Mexico we had some plantains (at least I think they were fried plantains) as side dishes in some of the traditional cheap places where we ate lunch. Jason wasn't a fan but I was, so I think I'm going to try and make these at some point.
Today megnut.com is seven years old. It's hard to believe, actually impossible almost to believe it's been going for so long. This site has seen me through singledom, coupledom, engageddom and now marrieddom. It's seen me through tech start-up entreprenuer times, unemployed times, working as an independent consultant, more entreprenuer times, more unemployed times, and then a shift to restaurant and kitchen work, and now a more food-focused life. When it started, it was one blog among maybe a hundred. Now it's one in a sea of millions of blogs. Nearly every friend I have, including my husband, can be traced in some way to this site.
For a long time, it was just something this site was just something I had or did. I didn't put too much thought into what it was supposed to be or what it meant to me. But you can't do something for seven years and not realize, "Wait! This is really meaningful to me, and special, and I'd be really sad if it went away." As you may have noticed by the recent volume of postings, it's not going away anytime soon. In fact, I'm feeling a new-found excitement about blogging and this site and its potential. Seven blog years is like twenty dog years, which is like 80 human years, but don't worry, this old blog has a little life in her yet. Happy birthday megnut.com, old girl!
While on my honeymoon in Mexico, I ate a lot of ceviche. Most of the time it was really tasty, and made me realize it would be just the thing to make this summer when fresh tomatoes and fish would be easy to come by. I found this recipe for Mexican Ceviche that looks about like what I was eating. Except for the oregano. If I make this, I think I'll leave out the oregano.
Searching for delicious pig fat in Italy, Hog Heaven: Cutting the Lardo di Colonnata.
Some people might recoil at the idea, but there are few things as sublime as thin ribbons of pearly white lardo piled high on top of warm crostini. Though buttery in texture, it packs a complex flavor of herbs and spices borne on a subtle tide of brine. Years back, we'd sampled a northern Italian version of lardo, and marveled over the way, as it gently melted on the tongue, soft notes of rosemary and sage played on our taste buds. We discovered that every region in Italy makes its own particular lardo and that Colonnata's was the most prized. Naturally, we had to find out why.
Epicurious has Julie Mautner's culinary tour of Southeast France, for those who are interested in Provence.
Ever since I ate my first soft-boiled egg about a month ago (I know, I know, I must have been living in an eggless cave for the past 34 years…), I've been smitten by these warm gooey eggs. But I'm having a problem now. I love making soft-boiled eggs from the eggs I get at the Greenmarket because they're so fresh and tasty. But they're a pain to peel, even after running under cold water. It takes me about four minutes to peel the top off of one and one minute to eat the whole thing! I did some research online and apparently fresh eggs are much harder to peel than older ones. Quite the dliemma: I don't want to eat older eggs soft-boiled. It's the freshness that's the key to the yumminess of the soft-boiled egg, at least in my novice opinion.
Then I read about an egg topper (see a ZylissÂ® Egg Topper for sale at Sur La Table) but I'm not quite sure how it works. One description I saw said it takes off the egg top, including the shell. Does that mean you need two little egg cups for just one egg? Or do you just eat that little cap first, then discard it on the plate before you dig into the yolk in the cup? Soft-boiled egg-eating readers, I ask for you help!
Comments are open. If you eat soft-boiled eggs, or know someone who does, please share your secrets with me. How do you open them? Peel or top? How long in the water? What else?
Today May 1st from 5-7pm Astor Wines & Spirits is having a "Spanish Fiesta!"
Nine winemakers from across Spain pour over 20 wines at a walk-around tasting featuring samplings from Murray's Cheese. 10% Off All Featured Wines
Astor Wines & Spirits
399 Lafayette at 4th Street
New York, NY 10003