S Blog » French Toast Canapes with Blueberry Butter. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between.
As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs. Cardamom Ginger Scones « Blog | Small World Coffee. By Jessica | Sunday, December 6th, 2009 at 5:01 pm My business partner, Brant, came up with this recipe while playing around in the small world kitchen.
Brant has an amazing palate and a great affinity for combining flavors. He was working with our former employee, John Ward, on the Small World Chai recipe (which John developed). Both cardamom and ginger are major players in the chai and Brant thought it might be interesting to add that combination to a scone, using crystallized ginger instead of fresh ginger. Preheat oven to 350 degrees – Yields 12 scones Line a baking sheet with parchment paper.Mix together the flour, baking powder, baking soda, and salt.Peel the cardamom pods and grind the seeds inside.
Small World Coffee's Ginger Scones with Cardamom. Sustainable Food - Three Recipes by Mark Bittman. The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating.
Yet Americans watch 35 hours of television a week, according to a Nielsen survey. (Increasing amounts of that time are spent watching other people cook). And although there certainly are urban and rural pockets where people have little access to fresh food, about 90 percent of American households own cars, and anyone who can drive to McDonald’s can drive to a supermarket. There is one notable thing these recipes are not: magic.
Recipe - Savory Ham and Gruyère Bread. Summer's Best Food and Cookbooks: Bourdain, Emeril and More - WS. The Minimalist - 101 Fast Recipes for Grilling. With Pesto, In Season Is Best - Diner's Journal Blog. Lars Klove for The New York Times I look forward each year to that first batch of pesto, which is something I honestly believe cannot be made with the insipid basil of winter, no matter where it comes from.
Great basil cannot be grown in a greenhouse, and cannot be grown out of season. In this, it’s like the tomato. (The so-called vine-ripened tomatoes invented in Holland may be redder than the orange plastic-wrapped specimens of my youth, but they don’t taste any better.) Which brings me to the story of Pra. I once was on assignment to write about pesto, and traveled to Genoa, Italy. (Actually, it’s not quite as glamorous as that: I once was in Genoa, and persuaded an editor to let me write about pesto.) Anyway, I asked where the basil was from and was told, “Pra, of course, where all the best basil is grown.”
I took myself off to Pra — once a real town, now essentially a suburb of Genoa — or persuaded someone to take me. Organic Agriculture: A Solution to Global Warming? - Freakonomic. In 2008, the Rodale Institute-an organization dedicated to the promotion of organic agriculture-published a widely noted report entitled “Regenerative Organic Farming: A Solution to Global Warming.” The takeaway was that organic agriculture, due to its reliance on biological rather than chemical methods, could substantially reduce carbon emissions generated by the agricultural sector. Rodale predicted that if the world’s 3.5 billion acres of arable land were placed under organic production, 40 percent of global carbon emissions would be immediately sequestered.
It was an impressive projection and, as far as I can tell, an accurate one. Organic farming’s use of cover crops and composted manure is a remarkably effective way to sequester carbon dioxide. But this bit of conventional wisdom is not as simple as it seems.? So the key question, as far as GHG emissions and agriculture goes, is not how much carbon dioxide organic agriculture sequesters. Savage works from two defining premises.
Thai, Korean, Japanese and Other Traditions Spice Up U.S. Grilli.