Around the Internet Kitchen: Book Club Edition
So I’m in a book club and it is kind of dorky but also awesome. The main purpose of the book club is definitely not the book, but the food/wine that come with the club.
So I love that.
I like to read, but I must say that sometimes I don’t finish the book. Or start the book. And that is OK.
It just means that I amass a large collection of books that I intend to read someday.
Anyway, let’s talk about what you want me to make next week.
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And how about some links!
Double Food Stamps – Fresh Farms just announced that they will be doubling the value of food stamps at the Farmer’s Markets which is really awesome. I hope that this sort of idea spreads around to promote good, quality food. (@ Washington City Paper)
Canny Bloggers – My friends over at The Bitten Word, Clay and Zach, had an awesome profile in the Post this week about the revival of the canning revolution. Pretty cool stuff. (@ Washington Post)
All of England on a Bun – I was recently in the UK and the full English breakfast is a very good thing. Something that I figured, at the time, could not be improved on. This was until I saw that you could easily shove it all in a sandwich. Even better. (@ Endless Simmer)
Tarragon Garlic Pickles – I’ve never made pickles before but I’ve always wanted to. This looks like about a good a start as any. (@ Ruhlman)
Have a good weekend everyone!
Photo by chotda.
5 comments on “Around the Internet Kitchen: Book Club Edition”
Beware: if you make your own pickles you will never want to eat store bought again. Crunchy and delicious.
my answer was not there: I want a fusion dish. why? because you're the type of person that can pull it off. :-)
My friends have been trying to get me to join their book club but I just can't get myself to read books unless I'm REALLY interested. I kind of want to start a book club for cookbooks. People would read a specific cookbook and each pick a dish and have a dinner party using one of the recipes from the cookbook. And then we can discuss the writing style, type of food used, etc.
Haha. Thanks for the compliment Dawn… still not sure I have mastered the Asian/Italian Fusion…. ;)
Re: Italian/Asian Fusion
Thai/Italian is a delightful fusion. Thai is "the Italian" of Asia using many of the same ingredients:
garlic
basils
chiles/peppers
fish sauce/anchovies (remember garum?)
fresh seafood, meats, fowl & veggies
Try a pasta sauce for starters and go from there!