Quick Breads

...sourdough starter is that it required daily feeding–in fact it was a bit like having a pet–a very boring slightly messy pet that leaves moist and moldy flour all over your countertop. Sourdough is best for slacker cooking geeks who plan on baking bread almost every day, a process involving multiple risings and sometimes dicey results if the ambient temperature is either too cool or too warm. By all means give a try sometime, but for t...

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Saturday Linkages: Poison, Pee and Plagiarism

....html … Plagiarism Jane Goodall’s Troubling, Plagiarized, Error-Filled New Book, ‘Seeds of Hope’ http://thebea.st/X9k58O  ??? Hard times for Marshmallow farmers!: http://youtu.be/h9RfuD1Im4U  Vegan Black Metal Chef, A Vegan Cooking Show Like No Other http://laughingsquid.com/vegan-black-metal-chef-a-vegan-cooking-show-like-no-other/ … The Archdruid Report: The Illusion of Invincibility http://thearchdruidreport.blogspot.com/2013/03/the-illusion...

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Candied Grapefruit Peel

...d orange, would need less. And maybe a “lite” version is possible. Try and see.)  Cook the peels over medium heat. They will soften and turn transparent. Meanwhile, the sugar syrup will thicken and reduce. Keep cooking until the sugar syrup is so thick and so reduced that its mostly just coating the rinds, and the rinds themselves are golden and clear like tiny stained glass windows. Be sure to stir lots at the end so it doesn̵...

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Yucca!

...gaves, “A Piece of Fiber Could Save Your Life“, the flower stalk of the yucca can be eaten and tastes a bit like asparagus. The flowers, fruit and seed pods are also edible and Nyerges’ article provides some cooking tips. As part of a edible/useful landscaping scheme yucca plants are attractive and with their sharp points can provide a kind of security barrier against marauding hooligans. Speaking of hooligans (and bad transitio...

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Handmade, Homegrown Apron Contest

Homegrown Evolution reader Pam Neuendorf has offered fellow readers a chance to win one of her handmade aprons. She sells her wares through Etsy, a website where crafters and artisans can sell their goods. You can see more of her aprons here. She has an ordinary day job but is a maven of craft by night. Pam says, “I love making aprons. They make me happy.” I am a big fan of aprons. They are useful for cooking, gardening or just lo...

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Delicious Cauliflower

...love. It comes from a book called Vegetarian Dishes from the Middle East, by Arto der Haroutunian. I think I’ve mentioned it before. It’s a good, reliable book. Lately I’ve been on a deep Middle Eastern jag, cooking out of this book every day. Erik is in hog heaven, because he hasn’t had to cook in weeks. I’m in heaven because I’m eating exactly what I’m craving. Anyway, back to the cauliflower. It’...

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Citified Parched Corn

...gendary Native American foods, like pemmican, which you hear about but don’t necessarily ever get to try. Parched corn is a lightweight, long-keeping, high-energy trail food. It can also be ground into flour and used in cooking. I have vague elementary school memories of claims that a warrior* could walk a whole day nourished on just a handful of parched corn. (They did not mention that the warrior might be cranky at the end of the day̵...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

Our cats seem to sneak into every food related photo session. This is simple, but it works so very well. If you use real Parmesan cheese, like Parmigiano-Reggiano, save those rock-hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add tha...

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Saturday Linkages: Incas, Big Rocks and Cool Cucumbers

...cks… http://feedly.com/e/EIHJkA8Y Odd ideas Betrayers’ Banquet: gourmet dining vs the Prisoner’s Dilemma – Boing Boing http://boingboing.net/2013/11/21/betrayers-banquet-gourmet-d.html … Complete meal cooking with a hotel coffee-maker: http://boingboing.net/2013/11/18/complete-meal-cooking-with-a-h.html … For these links and more, follow Root Simple on Twitter: Follow @rootsimple...

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Notes on Mark Bittman’s “Behind the Scenes of What We Eat”

...over and over again around here.  It is possible for us all to take action on the local level to support the sale and distribution of healthy food. Here’s a few of his recommendations for policy change: Transparency in labeling, in agriculture practice Regulation of damaging foods: basically make it harder to eat poorly and easier to eat well, for instance: Make it illegal to sell soda to kids Tax the crap out of soda Subsidize real food E...

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