Tag: cooking

What’s for Dinner? 20091031: Jelly!

The fall apple crop is in and so jelly has been on my mind.  We shall cover jams and other preserves as well, but jellymaking takes more technique, so more detail will be given to jelly.  If you can make jelly well, the others are easy.  Jellymaking is not really hard, but there are a couple of rules that have to be followed.

Jelly and other preserves thicken upon cooking because of the interaction between pectin (found in many fruits), sugar, acid, and water.  Pectin is one of the soluble fibers that get so much attention as part of a balanced diet, even though it contributes few nutrients.  Its main purpose in the diet is to help regulate the metabolism in the gut, and soluble fiber has been shown to be beneficial for blood pressure and blood lipid regulation.

Leader of the Socialist Revolution: Jamie Oliver???

Original Article, titled Jamie Oliver: food for thought and subheaded Jamie Oliver has hit our screens again, this time teaching people how to cook. Amy Leather welcomes his take on food and class, by Amy Leather via Socialist Worker (UK):

In the last few years a moral panic over food has taken hold in Britain. Working class people are given rubbish to eat. This can mean a lifetime of health problems such as diabetes, obesity and even early death. We are then blamed for these effects.

The government and the media have made food into a personal and moral issue. What we eat – we are told – is down to decisions made by individuals. So if we make the wrong choices, it’s our own fault and we deserve the consequences.

Bootleg Pony: In The Soup

In the recent spirit of the Anarcho-Syndicalist Pony Liberation Front (ASPLF, it's not just a stifled sneeze anymore, it's a movement) we bring you: Bootleg Pony. An unscheduled moment of pony-ness for your delectation. It also marks your author's maiden diary, so later on you can just shrug your shoulders and say, "well, we knew he was a putz — just check out that first thing he wrote." Read on if you will, and know you'll come out of this story better than I did.

I love to cook.

As openings go, it's not "call me Ishmael," but it does say something true and, for me, important. I do love to cook. I also love the bubbling rush of food blogging that has started around here, too. It speaks to something in our souls as well as our tummies, and to part of the core of ourselves: a better relationship with both earth and us through one of the most fundamental parts of our lives, how and what we eat. I'd like to write some stuff that's a part of that.

This ain't it.

That said, the kitchen offers me home, canvas, and refuge alike. I value it all. The three squares, snack foods, all the different shapes and styles and flavors of food, baking (I'm a pretty fair baker), playing short-order cook to the under-sixes (two of them), holidays, what foods and the ways we make them have meant to different people and cultures, the whole deal. It's a rhythm, a medidation, a craft, a solid kind of work, a source of some real satisfaction in my battered though improving life. I'm not a foodie, nor a snob about ingredients though I like them local (either for me or the recipe) whenever possible. No fancy magazine subscriptions though I read cookbooks for fun; no wierd but lovely gear from the lust-addled pages of Willams-Sonoma. Just a regular kitchen of a pretty poor family where I get some solace and share a little goodness with my wife and kids.

Mostly. Sometimes, though, it can go terribly wrong. Let's move along then ….

Cooking with Jeffinalabama Volume 1.1… creation

A quick attempt to talk about non-recipe cooking.

I love non-recipe cooking. Creating something from nothing.

However, we rarely, if ever, create ‘something from nothing.’

Usually, theres some basis– either italian, chinese, haut, southerm, or otherwise,

today i was playing, results to follow.

cooking with Jeffinalabama, vol 1.0 Seafood Gumbo

Well, here’s a beginning, based on an off-hand request last night… cooking with me!

I’m not a master chef, but I have cooked in restaurants before, including a 2-star restaurant, at least for a short time.

However, I do love to cook, and to eat! And in this chilly time of the year– it’s about 25 here in alabama tonight, which to me is cold… I like stews, soups, and gumbos.

Come with me below the fold, and let’s talk about them!

For the Love and Rememberance of…..

COOKBOOKS.

This weekend was chock o’block full of mind altering talks. First a panel, held during the Santa Barbara Book & Author’s Festival, discussing the future of newspapers. Followed by a talk given by Naomi Klein on her new book The Shock Doctrine and later a discussion with friends over coffee and dessert about the lecture.

Then, there was the Annual Planned Parenthood Booksale and it’s myriad of donated selections…including cookbooks. So, what’s all the fuss and a diary about cookbooks? I’ll try to explain below the fold.

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