Lunch

kqedscience: Whey Too Much: Greek Yogurt’s Dark Side “Greek...

amandabees — Thu, 23 May 2013 11:18:40 -0400

Whey Too Much: Greek Yogurt’s Dark Side

“Greek yogurt is a booming $2 billion a year industry — and it’s producing millions of pounds of waste that industry insiders are scrambling to figure out what to do with.”

This is fascinating, not least because I kind of have the same question: what do you do with all the whey?

…they were like, ugh! I still want a Tumblr of these....

amandabees — Thu, 16 May 2013 08:49:24 -0400

Shamelessly lifted from Yuck, The Movie

…they were like, ugh!

I still want a Tumblr of these. Yuck! doesn’t say what was on the menu the day Zachary got these tempting noodles, but I’m sure it included a vegetable. There’s a law about that.

What the heck is for dinner?

amandabees — Thu, 16 May 2013 08:35:32 -0400

I made some Green Goddess dressing with buttermilk that I think is more viili at this point. I don’t know when I started it (months ago, but not years ago), but I’ve been adding some fresh milk to the last of my buttermilk for a while. A few batches ago I left it out longer than usual and it came out thicker than usual and since then I’ve been making something much milder than buttermilk (it isn’t sour at all) and much much thicker. I was reading up on how to get back to buttermilk and I still don’t know. So there’s that. But I did make my green goddess dressing with the mystery dairy ferment. Last night I had it on cold leftover rice, some pan fried tempeh (marinated in some balsamic) and spinach. Which is all to say that for some reason I am monstrously out of ideas. I have no idea what to eat anymore. It’s been weeks.

What are you having for dinner?

Wednesday

amandabees — Thu, 16 May 2013 08:18:12 -0400

Cheddar and spinach on pumpernickel.

Thursday

amandabees — Thu, 09 May 2013 23:04:21 -0400

Carrot salad, dill havarti and spinach on pumpernickel.

What do you think about substituting purslane for watercress?

amandabees — Thu, 09 May 2013 23:02:24 -0400

What do you think about substituting purslane for watercress?

triciawang: Artisanal gritmaker at #scratchbread / spicy...

amandabees — Sun, 28 Apr 2013 21:27:46 -0400

triciawang:

Artisanal gritmaker at #scratchbread / spicy broccoli, crisped bacon, almond romanesco, pesto, egg

Want. Assuming I can skip the bacon, which I’m sure is delicious, but Eating Animals is complicated.

Sunday (tea)

amandabees — Sun, 14 Apr 2013 17:54:58 -0400

A pot of rooibos and a piece of red velvet cake from Allan’s to share.

kqedscience: Pandora’s Lunchbox Melanie Warner’s book...

amandabees — Mon, 18 Mar 2013 18:24:52 -0400

kqedscience:

Pandora’s Lunchbox

Melanie Warner’s book “Pandora’s Lunchbox” looks at processed foods and how they affect the human body. Here are seven foods you think are healthy, but aren’t - learn more at PBS NewsHour.

joelzimmer: Tea Skoura, Morocco

amandabees — Sat, 09 Mar 2013 16:29:18 -0500

joelzimmer:

Tea

Skoura, Morocco

Wednesday

amandabees — Sat, 09 Mar 2013 12:34:32 -0500

Avocado, goat cheese and squash on rye.

Monday

amandabees — Mon, 04 Mar 2013 16:42:00 -0500

Tsam-thuk and La-phing at Top Cafe Tibet with Jacob to discuss coops, life and foster care.

Sunday

amandabees — Mon, 04 Mar 2013 16:37:00 -0500

Back to Hillbilly Tea for chai and poached eggs on a biscuit with mushroom gravy.

Saturday

amandabees — Sat, 02 Mar 2013 15:51:00 -0500

Saturday:

Scrambled eggs, rosemary scone, tomato jam, tea at Hillbilly Tea

kenyatta: #habernero (at Pilar Cuban Eatery) We’re out...

amandabees — Sat, 02 Mar 2013 15:39:33 -0500

kenyatta:

#habernero (at Pilar Cuban Eatery)

We’re out of Yucateco and no one in Flatbush seems to sell it, which is exhausting.

Kristen Taylor on The Food Seen, Heritage Radio Network. You...

amandabees — Wed, 20 Feb 2013 10:23:26 -0500

Kristen Taylor on The Food Seen, Heritage Radio Network. You probably want the “Black Valentine” issue of Saucy.

One story lost with Good Real Food was this one, which I call “first you make a roux” which properly starts “well, you just make a bechamel” and it is really about how we don’t cook so much, but also about rooting a phone.

The whole thing is a lot like baking. My sister swears her mac and cheese is easy: just make a roux and use some wensleydale or something like it, some jack cheese. I forget what the third was, because I don’t tend to make mac and cheese (which is often called “pie” around here, as in “jerk chicken with pie and callaloo, please”), but I know roughly where she was going with that. You want a good balance between sharpness and mildness, you want something that melts well in there. But not everyone has ever given any thought to cheeses that aren’t jack, swiss or cheddar, let alone their relative meltability or funk. If you don’t know what a roux is, you’re standing at the gate with a furrowed brow while the rest of the horses are halfway to the mac and cheese finishline. So keep that in mind: easy is relative.

Lately, I’ve been making more buttermilk and kimchi and not so much roux, but it is not magic.

Photo

amandabees — Fri, 15 Feb 2013 19:52:22 -0500

Wednesday

amandabees — Wed, 30 Jan 2013 22:03:30 -0500

Two kinds of cheddar with spinach on german rye.

msg: Tea time via strle:archana:nevver I just printed this...

amandabees — Tue, 29 Jan 2013 13:04:24 -0500

msg:

Tea time via strle:archana:nevver

I just printed this out.

Thursday

amandabees — Thu, 24 Jan 2013 15:55:47 -0500

Polenta and carrots at the Ford Foundation cafeteria. I was last here a decade ago and I remember being much more impressed.