jump to navigation

Thank you Thursday: Lentil salad with feta. 20 May 2010 9:21 pm

Posted by Tracy in : cheese,consumerism,food snobbery,photos,pictures,seasonality,summer,sundance,thank you Thursday,vegetarian , View Comments

Let me show you a little composition I like to call: “Lentil Salad, F*** Yeah!”

Lentil salad.

That’s my favorite lentil salad, on a bed of green leaf lettuce and topped with feta cheese. Not just any feta, though, but the nigh-legendary Bulgarian feta. Let me explain. (more…)

Wednesday weirdness: ginger condensation? 19 May 2010 1:44 pm

Posted by Tracy in : cooking,ingredients,photos,random,silly,weird , View Comments

So yesterday, as planned in the end of my last post, I made a batch of Tracy granola, and noticed something weird when I measured out the ginger, from this jar here:

IMG_9142.JPG
Just the standard Fairway-brand ground ginger, see?

But what’s that on the inside of the lid there? What is it? (more…)

Monkey Monday: food politics in action edition 26 April 2010 12:37 pm

Posted by Tracy in : consumerism,economics,food snobbery,geekery,monkeys,nyc,photos,pictures,politics,random , View Comments

So on Friday I was on my way to a lecture by a possible NYU Food Studies visiting prof (one of the ones I posted about last Tuesday, actually), when what should greet me at the end of my block but a Coca-Cola delivery truck with a banner on the back:

IMG_9122.JPG
So close to home!

The fold in the top of the banner makes it hard to read, but the whole message is:

Governor Patterson’s beverage tax would increase the price on your favorite beverages up to 50%!

The last thing New Yorkers need is another tax.

and then there’s pictures of the aforementioned beverages, the name of the sponsoring group (New Yorkers Against Unfair Taxes), and web, Facebook, and Twitter links to said organization. (more…)

Monkey Monday: in praise of awesomeness 5 April 2010 11:52 pm

Posted by Tracy in : baking,cooking,dessert,eating,meat,monkeys,not even vegetarian,photos,pictures , View Comments

What kind of awesomeness, you ask? Well, mostly Peter’s awesomeness, because that’s what I have pictures to prove. (You’ll have to take my word for having made these super-delicious hash browns for dinner tonight, albeit with a mix of mostly Russet Burbanks in addition to the recommended Yukon Golds, since them’s were the taters we had in the house. Also I topped the potatoliciousness with poached eggs, and we had homemade hot cross buns on the side, but again: no pictures. Sorry about that.) Back to why Peter is awesome.

Despite its being almost painfully beautiful out yesterday, I forced myself down to NYU’s Bobst Library to work on the research paper for my food industrialization and processing class (due Wednesday, not that I’m avoiding it by writing this or anything). Five to eight pages on the science, technology, and social history of microwave popcorn? Yeah, I can do that, but I’d rather be playing outside. ANYWAY. I’d thawed out frozen fruit for rhubarb custard pie filling (my plan was to do the more-fruit-less-sugar variation, but I didn’t have enough rhubarb, so I added some strawberries), and made (but not baked) crust, which Peter had gotten rolled out by the time I reluctantly left for research-ville. Maybe, I hoped to myself, I could come home to pie, and then we could make those homemade gyros I’d been thinking of as our Easter lamb….

But no! When I got home, not only was the pie baked, but Peter was almost done making the gyros! So awesome! Check them out: (more…)

Corned beef adventures with Greg. 30 March 2010 10:36 am

Posted by Tracy in : not even vegetarian,people,photos,pictures , View Comments

So, something I forgot to mention in my comments about Roger Horowitz’ Putting Meat on the American Table yesterday is that any and all mentions of corned beef made me grin hugely. You see, a few weeks ago at a Wednesday night dinner, I said to Greg, “We should make corned beef for Saint Patrick’s Day!” but he maintains that I was more subtle about it than that, because he thought it was his idea. In any case, whee-ha, right? The only problem was that the recipe we wanted to use called for the meat to sit in its spice rub for five to seven days (rotated once a day for more or less even penetration of deliciousness) and Greg had plans to be out of town for the weekend before St. Pat’s. Hmmmm…. (more…)