Last week the ever-interesting Barbara Fister observed over on Inside Higher Ed, People are beginning to notice that big publishers are not really all that interested in authors or readers; they are interested in consolidating control of distribution channels so that the only participants in culture are creators who work for little or nothing and […]
“Everyone who uses plastic fermenters has pushed the o-ring through the top and into the filled fermenter at least once. Don’t worry, your beer will be fine. Keep an extra o-ring handy for the next time.” — From the “n00b” thread on Homebrewtalk.com I really don’t need one more hobby; it’s not as if I […]
Best Biscuits Originally uploaded by freerangelibrarian By design, because we could, we essentially had the same meal twice for Christmas. In the morning, by popular demand, I served biscuits and sausage gravy. Then for dinner we had oyster pan roast, almost verbatim from the recipe in my Oyster Bar cookbook, except served over split toasted […]
I felt awkward about posting the photo here without a way to embed it (though I was able to share it on Facebook very easily), but I shouted with delight at the photograph of Mark Bittman, the “Minimalist,” cooking away in his echt-minimal kitchen. I have an essay I’m trying to place about preparing a […]
When I was four years old, the New York Times published an edition of its cookbook that included a recipe for Nova Scotia Black Fruitcake. I don’t know if this cake is included in later editions, because I’ve been toting this particular book around since I left home decades ago. Maybe my parents were bored […]
On an earlier post, Mark asked for a recipe for chocolate pecan pie. Here it is: Take your favorite pecan pie recipe, melt two ounces of unsweetened chocolate, and stir in before you add the pecans. The Joy of Cooking had this as a variation on its pie in the last (1997) edition, but they […]
But where is version 1, I hear you ask. I did find version 1–the Rosebud of my macaroon recipes–but only after I had resigned myself to making Version 2, found on the Odense almond paste website. I found Version 1 because while measuring ingredients for Version 2–which I adapted from a recipe on the Odense […]