tanatomicallycorrect.blogspot.com
Tanatomically Correct: July 2010
http://tanatomicallycorrect.blogspot.com/2010_07_01_archive.html
Eminently practical and yet appropriate as always. Wednesday, July 28, 2010. Mixed greens with fried prosciutto and paneer in a cara cara vinaigrette. Tonight, I threw together. A salad from things lying about the fridge. It gave me a chance to practice the technique of segmenting oranges, and to write about paneer. A fresh cheese so easy to make yourself you'll wonder why no one told you sooner. Paneer, aka fresh cheese (see below). A cara cara orange, segmented. A whack of mixed greens. You'll be left ...
tanatomicallycorrect.blogspot.com
Tanatomically Correct: June 2010
http://tanatomicallycorrect.blogspot.com/2010_06_01_archive.html
Eminently practical and yet appropriate as always. Tuesday, June 29, 2010. I learnt a brilliant new technique for using ginger in recipes today! So take an old hand of ginger, wrap it in plastic wrap, and. At least overnight). Then when you need ginger juice, just thaw and squeeze the hand right into your dish! Saturday, June 19, 2010. The good news: Pound for pound, it's the cheapest vegetable in any grocery store, it lasts for ages in your crisper, and it's got loads of health benefits. In short, t...
tanatomicallycorrect.blogspot.com
Tanatomically Correct: mixed greens with fried prosciutto and paneer in a cara cara vinaigrette
http://tanatomicallycorrect.blogspot.com/2010/07/mixed-greens-with-fried-prosciutto-and.html
Eminently practical and yet appropriate as always. Wednesday, July 28, 2010. Mixed greens with fried prosciutto and paneer in a cara cara vinaigrette. Tonight, I threw together. A salad from things lying about the fridge. It gave me a chance to practice the technique of segmenting oranges, and to write about paneer. A fresh cheese so easy to make yourself you'll wonder why no one told you sooner. Paneer, aka fresh cheese (see below). A cara cara orange, segmented. A whack of mixed greens. You'll be left ...
tanatomicallycorrect.blogspot.com
Tanatomically Correct: pan roasting
http://tanatomicallycorrect.blogspot.com/2010/06/pan-roasting.html
Eminently practical and yet appropriate as always. Thursday, June 10, 2010. The great thing about being a foodie and a. Photographer is. well. I've been busy posting food pics of experiments and creations in a little Facebook album of mine, but those tiny captions won't hold the many things I have to say about the joys of cooking, so I'm cannibalizing my own material here. So to speak. A few cloves minced garlic. Julienned red chili (to taste). Heavy cream (or half-and-half if that's what ya got). View m...
tanatomicallycorrect.blogspot.com
Tanatomically Correct: ginger
http://tanatomicallycorrect.blogspot.com/2010/06/ginger.html
Eminently practical and yet appropriate as always. Tuesday, June 29, 2010. I learnt a brilliant new technique for using ginger in recipes today! So take an old hand of ginger, wrap it in plastic wrap, and. At least overnight). Then when you need ginger juice, just thaw and squeeze the hand right into your dish! Subscribe to: Post Comments (Atom). View my complete profile. That is so pomo. A work of intrigue. Vanessa in south korea. Rants, rock, and reason. So long and thanks for all the fish.
tanatomicallycorrect.blogspot.com
Tanatomically Correct: cabbage
http://tanatomicallycorrect.blogspot.com/2010/06/cabbage.html
Eminently practical and yet appropriate as always. Saturday, June 19, 2010. By now, every doctor, food journalist, and TV chef has had the chance to proclaim the virtues of cruciferous veggies (anti-inflammatory, alkaline, high fibre, low-cal, etc). The better known of these include broccoli, cauliflower, horseradish, and the much maligned, oft-cooked-shittily, farty-mc-fart-fart cabbage. Less concentrated, and not synthesized). One obvious alternative is raw. It's a basic coleslaw recipe! Cooked cabbage...
tanatomicallycorrect.blogspot.com
Tanatomically Correct: rump roast
http://tanatomicallycorrect.blogspot.com/2010/07/rump-roast.html
Eminently practical and yet appropriate as always. Tuesday, July 13, 2010. There's something so beautiful and primal about a roast: fire meat, at its simplest. You could dress it up all fancy, but this cut is so tasty, I used the simplest of rubs. Top sirloin or rump roast (look for "prime" or "premium" if you're going to dry-roast, as opposed to braise in a liquid). Freshly ground or cracked pepper. Beer or wine (red or. A few garlic cloves. Wine (i prefer white here). Mix a generous palmful of salt, ab...
