There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »
Posts Categorized: Pasta
Take a mathematical look at the shapes of pasta, elaborating the shape into formulas and computer images, via Wall Street Journal.
Here are six solid summer pasta recipes, including one for cavatelli with lobster, tomato, pea tendrils and lovage, via WSJ.
How-to-make-pasta instructions almost always include putting flour on your counter or board, forming a well and cracking your eggs into the well. I almost always wind up with egg white on my shoe when I do this. It only dawned on me while working on the pasta dough ratio for Ratio that this well method was completely unnecessary and that I would never have to wipe egg white off my shoe again. The dough is thoroughly mixed and kneaded till smooth so how you incorporate the eggs isn’t critical. I imagine the original reason for the well method was that it saved on cleaning a bowl, but I would rather clean a bowl than my shoe and floor. The well method is romantic, encouraging a measure-by-eye attitude and evoking images of an Italian grandma in Read On »
A basic tomato sauce is easy and delicious on its own and an elegant cooking tool as well. Braise beef, pork or lamb in it, add it to ground meat for a pasta sauce, poach eggs in it. It’s delicious plain. I returned from New York on Friday and saw a 24-ounce jar of a “celebrity chef” sauce on the counter. Donna said, “It’s really good.” Then added, “But it cost nine dollars.” Make your own—50% more sauce, 50% of the cost, 100% more pleasure. The above photo shows the difference between a tomato sauce cooked raw, top, and a tomato sauce made by sauteing the tomatoes before pureeing and cooking them. Both work fine. The fresh sauce tastes fresh and raw, the sauce made with cooked tomatoes has more depth and complexity. If you Read On »