Recipes by We Are Never Full (Page 2)
United States Chef
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Book Review: The Vietnamese Market CookbookIf the path from high finance executive to cookbook author isn’t a well-beaten one, then the path from stock-broker to market stall-holder is even more poorly trod. But, for Oxford-educated former bankers turned Banh Mi vendors-cum-restaurateurs, Van Tran and Anh Vu, that was their peregrination. They certainly don’t say so in the… |
1 vote
1001 views
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Papas a la Huancaina: The Humble Potato Bids for ImmortalityOf all the miracles of modern science that we have witnessed over recent years, few have received as little attention as the 2009 announcement by the International Potato Center in Lima, Peru, that it had successfully sequenced the potato genome. It is… |
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1126 views
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Either a Feast or a Faína“There are more pizzerias in Buenos Aires than in Naples and Rome combined.”- Ernesto Sabato, Heroés y TumbasIn his book “I’m a Stranger Here Myself” travel-writer Bill Bryson, in an attempt to defeat insomnia, describes making a lonely evening among the anodyne IKEA fittings of a Stockholm hotel even more excruciating by tallying the… |
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1276 views
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Yellow Gazpacho with Head-On Shrimp al AjilloThe longer we live, the more we understand that our lives, especially now that we have two children, are about compromises. These are often in the form of compromising what we want to do, more or less completely, because our children are either unwilling or unable to do it. Recently though, a new kind of compromise hoved into view… |
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1130 views
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Kitchen of Lard: Foie Gras with Bacon-Flavored CabbageThe cuisines, if you call them that, of Northern Europe have been maligned, and fairly, in many cases, for years. The food having been considered by some commentators to be so bad that it was posited as a contributing factor to the higher rates of suicide in those areas. Indeed, anyone who grew up on the same sad, grey school lunches… |
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846 views
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Enfrijoladas! Where Have You Bean All My Life?“Waiter! What is this?”“Um, it’s bean soup, sir.”“I don’t care what it’s been. What is it now?”- bad English jokeOaxaca, in southern Mexico, has the highest proportion of native peoples in the country, and traditional culture is alive to such an extent that an estimated 50% of indigenous people are unable to speak Spanish. The state’s… |
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919 views
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Aneletti alla Palermitana: Uniquely Sicilian“To have seen Italy without having seen Sicily is to not have seen Italy at all,for Sicily is the clue to everything.”- Johann Wolfgang von GoetheSicily sits apart from mainland Italy, like a rock ready to receive a swift kick from the instep of the Italian boot. Indeed, many Italians would tell you that this is precisely what the… |
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776 views
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Hyping Thymus: Warm Grilled Lamb Sweetbread SaladTalk to someone about thymus glands and they will either tell you about their brutal exercise regimen designed to tackle the effects of an under-active one*, or if you’re mentioning them in a culinary context, they’ll usually make an appalled face, purse their lips, fan their hands and look away, indicating you’ve just gone one step… |
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707 views
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Hyping Thyroids: Warm Grilled Lamb Sweetbread SaladTalk to someone about thymus glands and they will either tell you about their brutal exercise regimen designed to tackle the effects of an under-active one, or if you’re mentioning them in a culinary context, they’ll usually make an appalled face, purse their lips, fan their hands and look away, indicating you’ve just gone one step… |
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678 views
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Don’t Put a Gift Horse in Your MouthLast year there was unprecedented outrage when the news broke that the meatballs being sold by more than one European grocery chain were “contaminated” with horse meat. This was big news this side of the Atlantic for two main reasons: a) the horses in question are likely to have been American horses, and b) because eating horses is… |
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495 views
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