Liz mixes up some vegetables from the Ibn Gvirol Shook in Tel Aviv and throws them into her pressure cooker for some winter hot half dozen servings.
Posts tagged as:
food
The proper way of eating sushi: ►►►read more
Butchers having a drink after work at Pied du Cochon
Jason links to flickr/tompalumbo/Paris 1962 set: “the Images from Paris cafés and nightlife in 1962, the same week Yves St. Laurent’s runway show vaulted Dior to new heights. Many scenes around Les Halles [meatpacking district] (which no longer exists as it did then).” Someone said the Christian Dior show that saved the house of Yves St. Laurent was really in 1958. More importantly I am trying to find out the name of the photographer. ►►►read more
New York Magazine – The Hot List – Fifty of the city’s tastiest soups. There are only 49 in the photo (7X7). What soup is missing? And naturally it all revolves around the Matzoh Ball Soup in the middle.
Photo: Hannah Whitaker
Baroness Tapuzina presents - Assyrian Inspired Hannukah: “The Russian version are quite bland, while the Algerian and Iraqi versions are quite flavorful. I decided to make a fusion version from Algerian and Assyrian recipes for potato patties filled with minced beef or lamb. The potato exterior is from an Algerian recipe and the meat mixture is Assyrian.”
Baroness Tapuzina provides the recipe. Here how to make “Mom’s Creamed Spinach” for four: “Melt the butter in a saucepan and add the onion. Saute the onion until lightly browned and add the flour. Cook until the flour is incorporated with the butter and onion, and is a light brown roux. Add the milk or cream and stir until thickened. Add the spinach and cook on medium low heat, stirring until the spinach is defrosted. Add the nutmeg and mix thoroughly in the spinach. Cook until hot.”
Might be the French/Italian influence but that fish looks like frog ready to jump out. Can you see the legs on the left? Hmm, nuts with garlic, I need to try that, I like how it sounds. And what is “red fish”, what fish would that be?
- Israeli Kitchen – Poussins Stuffed With Rice and Pine Nuts
- Baroness Tapuzina – Italian Soufganyiot – Frittole
- Food Bridge- Greek Meatballs
- Cooking Manager – Do You Admit To Guests That the Food Isn’t Great?
- אין מױל ארײן – Uppåkra – Swedish Potato Cookies for Passover
- Kosher Camembert – Sunday Morning any Time
via a Mother in Israel – Blogger’s Night Out in Petach Tikva
Sylvain Allard from École de Design blogs about his student’s projects. Here are some I find interesting.
Pit-Stop café is a simple transportation system for four coffees and anything that goes with it. Conceived with post-consumer recycled board and out of one single sheet of paper. Designer: Homer Mendoza. ►►►read more
Carolyn Steel is a London based author, an architect and a historian of connection between food and a modern city. This is her presentation at TED global. ►►►read more
Big Stony avocado is all pit
מרת שאקאלאד at אין מױל ארײן tasted both, she writes:
“Big Stony was as tough and bland as Almond Girl was satiny and voluptuous, so there would seem to be an inverse pit-size to lushness correlation.”
Almond Girl avocado is seedless and voluptuous
The idyllic avocado is lush and smooth snack with a perfectly balanced pit. It goes down as a silky shmir of your favorite midnight cracker.
The idyllic avocado
Dutch designer Christien Meindertsma decided to document all products traced to an actual pig from a farm in Netherlands, the pig identified by an ear tag 05049 . Christien Meindertsma published a book describing each derivative product that came from this very pig, an astonishing 185 products in total. In addition to the expected meat products Christien Meindertsma found that: ►►►read more
