How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Portobello is the New Black
OK, Patrick had his day in the sun with his curly-cue site design. It had its strengths, I admit, but needed a little more "masculinity" (if you know what I mean).
This "look" is called "portobella" ( I assume because of the color). Anyway it reminds me of mushrooms, meatballs, and the good earth. The kinds of simple things that we celebrate here at "How I Taught My Brother to Cook".
Summer is here. The earth is thrusting up its food bounty. Uncle Claude is smiling somewhere in dirt farmer heaven.
This "look" is called "portobella" ( I assume because of the color). Anyway it reminds me of mushrooms, meatballs, and the good earth. The kinds of simple things that we celebrate here at "How I Taught My Brother to Cook".
Summer is here. The earth is thrusting up its food bounty. Uncle Claude is smiling somewhere in dirt farmer heaven.
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Comment by Patrick on July 7, 2009 at 4:18am - Masculinity? You're one to talk about masculinity Mr. "Toast Points"!!!!!!
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Comment by Debbie on July 10, 2009 at 4:46am
- I like this better than the red. This color is heartier than the red. Please don't do the red anymore....I did like Patrick's theme also, it was laid back, easy, relaxed. This current is good, reminds me of chocolate or gravy. Maybe the color should change to correlate with the recipe of the week? Except that red, of course.
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Comment by John Barrows on July 10, 2009 at 7:50am - good idea about co-ordinating the color with the recipe of the week
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Comment by Patrick on July 12, 2009 at 6:56am
- Going with the newspaper motif now to accentuate Johnny's white hot front page news!
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Comment by John Barrows on July 12, 2009 at 10:11am
- I like it
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I drained everything on newspaper then served on a plate. With the state of the world it would hardly be appetizing to be take a bite of the fish and be looking down at typical, everyday demoralizing headlines. I prefer to eat without any media on t…
should never touch a plate, but served wrapped in a greasy newspaper (BTW eels are often used for this dish)
I heard that during WW II, they ate tulip bulbs in Holland. It was worse in Europe than in America ( for food), but my parents lived in Mobile, Alabama (on the Gulf of Mexico), (where my father who was disabled and couldn't join the army and worked…
and according to my grandparents it was one of the only thing to eat during wwII. Besides my mother doesn't want to eat jerusalem artchoke either !
the major benefit of the microwave is for extracting cancer-causing chemicals from your tupperware, and leaching them into your food
Oh. I thought it was the Israeli response to suicide bombers.
The microwave is fine for defrosting bread, but not all breads. These rolls must be eaten fresh the first day or as toast the next day or else they are beyond repair.
Actually, the Jerusalem Artichoke was the root cause of the French Fart War of 1632 as well as the Uncivil War of 1856 in the USA.
looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's do…
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
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