Tag: cooking
Plant based eats and Eco-friendly living in harmony with nature – Naturism Beyond Nakedness –
Several years ago the now defunct Young Naturists of America organization had a post about eco-friendly naturism on their web. It was one of the few instances of naturists discussing their role in protecting the environment. That post and the International Naturist Federation definition of naturism got me thinking about the connection between naturism and...
Arroz Doce
Arroz Doce is a Portuguese rice pudding and it is one of my favorite desserts, which I make time to time. As it turns out, many other countries have similar versions of this rice pudding, so I'm not really sure where it originated. What I can say is: Portuguese probably eat the most rice among Europeans.
Bolo de Cenoura
Bolo de Cenoura is a delicious carrot cake covered in chocolate ganache, and it is one of my favorite cakes ever. It is very different from what people in most countries consider a carrot cake. The Portuguese version seems to be inspired by the Brazilian version, which, in turn, seems inspired in the American version of this cake.
New York Times Avgolemono Review
A tangy, lemony chicken soup unlike any I've ever tasted.
Sick Of Fake Meat
On meat analogues and the way that lucrative algorithm waves gradually burn us out on our interests. Call it an “interest analogue.”
The Science Oven
A reflection on the microwave oven, perhaps the most important invention to come out of a World War that sparked a lot of them.
When The Rice Isn't Right
In the beginning of the month, I wrote about being a foreigner in the country you're living in, and the struggles we have to find ingredients to make dishes from our home country. It can be so frustrating! And well... it happened again!
When You Don't Know the Ingredients
This is the story on how whipped cream and cocoa powder have stressed me over the last two weeks. I hope that that is a seemingly weird enough sentence to keep you on reading. Or not. If you don't want to keep going, it's also fine. But let me tell you more.
Stuck On You
Discussing my longtime frustration with nonstick cookware and what I learned from a new innovative type of pan, the HexClad.
A Slow-Burning Hot Take
The modern day evolution of charcoal actually has a lot in common with early automobiles. (At one point, some argued charcoal should replace gasoline!)
Putting Order In Its Place
For centuries, the careful order of mise en place has been fundamental to the way restaurants make food, but its time in kitchens may finally be up.
Paper That You Bake
What the heck is parchment paper, where did it come from, and why is it such a prominent baking aid these days? So many questions—here’s my attempt to answer.