How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

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Victory Garden 2008

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Latest Activity

Patrick commented on John Barrows's photo 'black bean soup'
I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…
17 hours ago
Patrick commented on John Barrows's photo 'black bean torte'
Interesting, verrrrrrrrry, interesting.
17 hours ago
John Barrows commented on John Barrows's photo 'black bean torte'
take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…
23 hours ago
John Barrows commented on John Barrows's photo 'black bean soup'
throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…
23 hours ago
John Barrows added 2 photos
23 hours ago
Jim Hock Hunger on an Ethiopian scale
on Wednesday
Jim Hock is now a member of How I Taught My Brother To Cook
Welcome Them!
on Wednesday
John Barrows commented on John Barrows's photo 'penne a la doube de bouef'
daube ... I concede
on Wednesday
Patrick commented on John Barrows's photo 'penne a la doube de bouef'
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
on Wednesday
John Barrows commented on John Barrows's photo 'penne a la doube de bouef'
perish
on Wednesday
Patrick added a photo
Chicken and Dumpling(s)
on Tuesday
Patrick commented on John Barrows's photo 'penne a la doube de bouef'
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
on Tuesday
John Barrows commented on John Barrows's photo 'penne a la doube de bouef'
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
on Tuesday
Patrick commented on John Barrows's photo 'penne a la doube de bouef'
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
on Tuesday
Patrick commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'
Well that explains it. Your truth has set him free and he became lost in the moment.
on Tuesday
John Barrows commented on John Barrows's blog post 'The First International Holiday Breakfast-Dinner Fest'
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
on Tuesday
John Barrows commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'
I emailed John Briggs and complimented him on his improvisation. Here's what he replied: "I consider this a honor I would not have tried this if I didn't sign on to your site for cooking Thanks John"
on Tuesday
John Barrows commented on John Barrows's photo 'penne a la doube de bouef'
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
on Tuesday
Patrick commented on Patrick's photo 'Bread Knots'
Now all we need is a butcher and a candlestick maker and we can set sail.
on Tuesday
Patrick commented on Laura's photo 'Birthday chocolate cake'
Laura wouldn't be Laura without her jam.
on Tuesday

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