Braised Lamb Shank with Ras El Hanout, photos by donna
Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of cooking technique), video, text and recipes is exciting and Sideways was the first company I know of to create such a work. I think this video is too long, more than 15 minutes, or it needs to be broken into shorter chapters, but it's not bad for a first try. They recently posted it to youtube, so here it is. Grilling 101, human's original cooking method: Spatchcocked chicken, grilling asparagus, and grilling ...
Last weekend's haul from our Geauga County farmers, a "family" share, photo by donna
Why DON'T we trace a cake pan and cut out the circle with scissors? Because its easier faster and more accurate to fold and cut with a knife! I line a cake pan with a circle so that it comes out clean. I put a parchment circle with a hole in the middle over braising things like lamb shanks and short ribs to allow some reduction. Video by Donna using my iPhone (gosh I love my ((G3)) iPhone).
Stephen Budiansky thinks so: NYTimes op-ed.
The first cut, breaking down a hog American style, photo by donna
I like this explanation from a 1913 Websters: “An artist is one who is skilled in one of the fine arts; an artisan is one who exercises any mechanical employment. A portrait painter is an artist; a sign painter is an artisan, although he may have the taste and skill of an artist. The occupation of the former requires a fine taste and delicate manipulation; that of the latter demands only an ordinary degree of contrivance and imitative power.” Basically, almost any butcher ...
Tomatoes still warm from the sun, with basil and thyme, drizzled with balsamic and olive oil (photo by donna)
Who are they? I'd love peoples help in creating a list of those chefs/butchers who consider themselves craftsmen of the trade.
A victory in Ohio for those looking for more humane treatment of livestock, The New York Times, 8/12/10.
Fresh coriander, photos by Donna
We're ensconced now in an extraordinary big old house ...
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