Dymaxion. On the Geography of Coffee Bar Language - The Survey Results! A few days ago, inspired by the awesome New York Times feature "How Y’all, Youse, and You Guys Talk" I thought I might apply a small part of this idea to coffee. After all, there is a bunch of variation in coffee language across the United States: most people who travel for coffee at some point notice that there are variations in language (what do you call that drink?) in cities across our great country.
Bento no. 29: Featuring eggs in treasure bags Bento contents: 3/4 cup brown rice (220 cal) 1 egg in a treasure bag, cut into half (120 cal) 1/2 chikuwa (100 cal)poached carrot slices (40 cal) 1/3 cup Spring greens namul (40 cal) takuan pickles (5 cal) Total calories (approx): 525 (how calories are calculated) Time needed: 5 minutes in the morning for assembly Type: Japanese, meat-free, gluten-free (see notes The Rice Cooker: A Better Way To Cook Brown Rice, Couscous, and Oatmeal In Less Time - Here We Are...with Luci Anyone else out there ever throw away a pot because the brown rice stuck to it like cement? cooked oatmeal until it was a mushy mess? dried the color right out of the couscous?
BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap. One of the most gratifying things about being a food blogger is hearing from a reader that my blog helped solve a problem. Whether it's that someone needed the perfect dish to bring to a party and found the winning recipe on my site, or a reader who previously felt he or she didn't have the skills or money necessary to cook well at home, and then found recipes on BrokeAss Gourmet to overcome that, I get all warm and fuzzy when I hear I was able to make a difference in someone's culinary life. In that spirit, I'm excited to introduce to you a new feature here on BrokeAss Gourmet: #DearBrokeAss, wherein I attempt to help solve your food and cooking dilemmas. Read on for some of the queries I received this week.
Bitches Who Brunch There are so many new restaurants opening up in my Logan ‘hood that I am absolutely spoiled for choice at the moment. There’s not a top spot I want to try on any given Friday night—there are four or five top spots I want to try. A few Saturdays ago, Cori Sue deftly arranged a stellar GNO, beginning with dinner at the new B Too, followed by drinks at the also-new Black Whiskey, then the continuation of our bar-hopping all the way up 14th Street. It’s an unreal time in Washington being that I can skip to so many new and fab places, all within three blocks of my house. Chana Dal with Fennel and Almonds Do you know about chana dal? I didn’t myself until last year, when I was doing research on diabetic-friendly foods (for myself, when I was hospitalized with a bad infection and diagnosed with pre-diabetes, as well as my father, who has the full blown kind). Chana dal, also called cholar dal or Bengal gram dal, looks rather like yellow split peas, but it’s actually a form of chickpea (also called garbanzo, ceci). While it is a carbohydrate like any dried bean, it does not raise your blood gluose levels much at all. In other words it has an extremely low glycemix index of 8!
Pumpkin Mousse Parfaits A simple holiday dessert with a light pumpkin mousse, grain-free ginger snap cookies and coconut cream. It’s Thanksgiving long weekend in Canada. I have been busy planning our family’s meal and of course, trying out a new dessert. We love traditional foods like roasted vegetables and mashed potatoes . Usually we have a turkey, though as a child I ate many different types of birds for thanksgiving dinner. Dirty Pirate Popsicles We have thing for getting sideways with classic cocktails and then turning them into poptails. This week the classic rum and coke has been flipped to a Dirty Pirate. That’s rum and coke with a some Kahlua. While we’d love to take credit for this awesomely name cocktail, we can’t, but we are taking credit for turning it into poptail ,at the suggestion of a co-worker. Pirates, Coke and booze, yeah, Wednesday is getting better already. And just in case you need a variation, replace the Kahlua with peach schnapps for a Dirty Pirate Hooker.
Food Babe Investigates: Is Subway Real Food? This is a guest post from Vani Hari (a.k.a. The Food Babe). Subway is the single largest chain restaurant in the world. Meatballs with lettuce in tomato sauce Lettuce in meatballs? I know it sounds weird, but it really works. Tons of chopped lettuce and onion in the meatball mixture gives them an interesting crunchy-crispy texture when freshly cooked. (Picky kids may object to that texture, just because it’s different, but give them a try!) After a time, especially if the meatballs are frozen, the texture disappears, but the meatballs remain juicy and succulent. Technique: How to thicken yogurt for Labne In Lebanese cuisine, labne is a thick yogurt spread served drizzled with olive oil as part of maza (many small plates) and used as a condiment with savory dishes. My Sitto ate her own labne every single morning, spread with the back of her spoon on two slices of buttered toast. She wasn’t so concerned about fat calories. To her this was breakfast. She looked forward to it, and she enjoyed every bite.
Fancy Watermelon Lime Jello Shots I made these for our New Years Eve Party (with left over oranges and cherry jello we had in the pantry) and they were a huge hit. Who doesn't love jello shots? Brings me right back to college. Unfortunately dixie cups don't exactly look elegant alongside fancy cheese plates and party napkins. Not to mention the pink or blue stain on your finger all night from extracting. Here is your solution! Friday Friend – Alison Murray from Om Nom Ally I am so excited to be featuring the gorgeous Alison from Om Nom Ally on this weeks Friday Friend. I have gotten to know Ally over the past few months after finding her beautiful blog and making some of her yummy recipes. Ally is both passionate and a wealth of knowledge on everything to do with wholefoods, clean eating and good health. Ally is a lovely soul and I am so glad to have found her on my journey to better eating, living & health. I can’t wait to see the new and exciting things coming up for Ally in the near future!