L’hamd markad – Preserved Salted Lemons

ens to pizza. There’s also an expensive condiment you can recreate at home by blending together 2 preserved lemons lemons, 2 tablespoons dijon mustard, 1/4 cup honey, 1 garlic clove, salt and pepper. Blend in some olive oil until it gets the consistency of mayonnaise. Moroccan cuisine makes a lot of sense in Los Angeles as the two places have similar climates and all the stuff that grows in Morocco also grows in Southern California–ol...

Continue reading…

Slaughtering Turkeys for Thanksgiving

he bile sack. This has to be removed and discarded carefully–you don’t want to spill bile on the meat. Here’s one of four big fat livers Steve collected. We tossed them in a bowl and coated them with olive oil to help keep them fresh: Our last step outdoors was chopping off the head. Of course this doesn’t have to be done last–it could be done at any point in the process.  Unfortunately I have no pics of that....

Continue reading…

Return of Bean Friday: Bean Broth or “Tuscan Crazy Water”

water means you don’t have to worry about sticking or burning. At the very end, add salt and pepper. Strain the broth from the beans. She notes that the Tuscans dress these beans at the table using salt, pepper, olive oil and maybe vinegar.  I tried it, and it’s fine. Solid. Not super exciting, but healthy and hearty. I served the beans over rice with some of the broth. Another possibility, maybe a better possibility, would be to re...

Continue reading…

Rats

aste. Rats nourished in the wine stores of the Gironde were at one time highly esteemed by the coopers, who grilled them, after having cleaned out and skinned them, on a fire of broken barrels, and seasoned them with a little oil and plenty of shallot. This dish, which was then called Cooper’s Entrecôte, would be the origin of the Entrecôte à la bordelaise....

Continue reading…

Parkway Plantings

in’ and Lexus drivin’ sectors of our fair metropolis. We suspect that Agretti is going to be extremely bitter, just like the Italian dandelion greens we grew a few years back. You cook these bitter greens in olive oil and garlic and you get used to the strong taste. It’s a reminder that the bastards who control what passes for agriculture in this country have taken all the flavor out of our vegetables. Rapa da Foglia senza Testa...

Continue reading…

Plantago coronopus, a.k.a. Buckhorn Plantain, a.k.a. Erba Stella

egetables, Buckhorn plantain (Plantago coronopus) also known as Erba Stella and Barba di frate (friar’s beard). It’s a mild, ever so slightly bitter green I found delicious boiled and sauteed with garlic and olive oil. The Silver Spoon suggests cooking it with either pancetta or anchovies. As for growing Plantago coronopus, let me put it this way, if you can’t grow it consider giving up gardening. I left some in my seedling fla...

Continue reading…

Make an Aluminum Can Lamp

for the wick. 5. Cut a 1/2 inch by 3 inch piece of cotton from an old shirt for the wick. 6. Cut out a 2 inch by 1 1/2 inch piece of aluminum and use it to wrap up the wick tightly. 7. Fill the can with the window with lamp oil. Insert the aluminum wrapped wick in the hole you drilled in the other can and squeeze both cans together as shown in the image at top. 8. Trim the wick, light it, and wait for WWIII....

Continue reading…

Bean Fest, Episode 3: Bastardized Puerto Rican Beans

of each, and it was not too much. See, you’re going to cook the beejezus out of them, so they’ll reduce. You need to start with lots. I really don’t think you can use too much. Saute diced yellow onion in oil, or rendered bacon fat, should you be of the persuasion. When they get translucent, toss in a generous amount of chopped garlic and your parsley and cilantro. • I used one big onion and 3 or 4 large cloves of garlic. A...

Continue reading…

Nuts!

creases the profit for the store.. But the biggest problem is the transportation and storage. They are usually not stored properly and are exposed to odors around them in warehouses that contain everything from cases of motor oil to TV sets. They have endured truck rides around the country, in and out of long storage periods in hot warehouses or “distribution centers”. Proper industry standard cold storage is critical to maintain nut quality, and...

Continue reading…