Comments for Food in Life http://krissa.org/blog Food wine bike commuting life bits and thoughts about all of these things Mon, 02 Aug 2010 17:54:25 +0000 hourly 1 http://wordpress.org/?v=3.0.1 Comment on Lost words by krissa.nichols http://krissa.org/blog/?p=26&cpage=1#comment-23861 krissa.nichols Mon, 02 Aug 2010 17:54:25 +0000 http://krissa.org/blog/?p=26#comment-23861 Hi Sharon - I've finally (and very belatedly) fixed the formatting for the list on this recipe. It should be readable now. I'll also send you the recipe. I hope you enjoy it! -Krissa Hi Sharon –

I’ve finally (and very belatedly) fixed the formatting for the list on this recipe. It should be readable now. I’ll also send you the recipe. I hope you enjoy it!

-Krissa

]]> Comment on Lost words by Sharron http://krissa.org/blog/?p=26&cpage=1#comment-23785 Sharron Fri, 30 Jul 2010 17:50:14 +0000 http://krissa.org/blog/?p=26#comment-23785 Hi Krissa Re your Butternut Squash & Brownn Rice Risotto, would love to have a go but as stated by others your ingredients list is unreadable. Cut & Paste does not solve the issue. Would appreciate it if you could forward the ingredients and measures direct to me via my email. Thanks in advance. Hi Krissa

Re your Butternut Squash & Brownn Rice Risotto, would love to have a go but as stated by others your ingredients list is unreadable. Cut & Paste does not solve the issue.

Would appreciate it if you could forward the ingredients and measures direct to me via my email.

Thanks in advance.

]]> Comment on Speeding Up Our Food by Rachel Laudan http://krissa.org/blog/?p=107&cpage=1#comment-23127 Rachel Laudan Tue, 06 Jul 2010 20:17:31 +0000 http://krissa.org/blog/?p=107#comment-23127 Thanks Food in Life for linking to the Edible Geography article about my talk on tortillas in Mexico City. And thanks for comment, Michael. Actually very few corn tortillas in Mexico City come in those sealed plastic bags. That's more typical of the US and yes they taste appalling. How good the tortilleria ones are depends on a variety of factors. Whether the operator uses nixtamal or masa harina, how good the machine is, etc etc. I don't think the consumer tortilla machine is far off. Thanks Food in Life for linking to the Edible Geography article about my talk on tortillas in Mexico City.

And thanks for comment, Michael. Actually very few corn tortillas in Mexico City come in those sealed plastic bags. That’s more typical of the US and yes they taste appalling.

How good the tortilleria ones are depends on a variety of factors. Whether the operator uses nixtamal or masa harina, how good the machine is, etc etc.

I don’t think the consumer tortilla machine is far off.

]]> Comment on Speeding Up Our Food by Michael Wolf http://krissa.org/blog/?p=107&cpage=1#comment-22873 Michael Wolf Sun, 27 Jun 2010 18:31:01 +0000 http://krissa.org/blog/?p=107#comment-22873 The edible geography article is interesting, but it lumps (or maybe I misread it as lumping; I admit to having skimmed it) tortilla production into two groups, hand- and machine-made. This isn't quite right. There are hand-made tortillas that are definitely the best tasting, but also the most labor-intensive. There are mass produced machine-made tortillas that come in sealed plastic bags, are relatively expensive, and taste terrible. Finally, there are machine-made tortillas available for purchase fresh out of the machine. These are wrapped in paper, and are also distributed, so sometimes they're not so fresh, but still better than the ones that come sealed. These last aren't as good as handmade ones, but they're inexpensive and still smell and taste delicious. I think they're a more than reasonable compromise for most people most of the time--at least if you're able to pick them up during typical tortillería opening hours. What I long for is a consumer level tortilla machine: fill it up with dough, and then whenever you want a tortilla, hit a button, wait 30 seconds, and enjoy. The edible geography article is interesting, but it lumps (or maybe I misread it as lumping; I admit to having skimmed it) tortilla production into two groups, hand- and machine-made.

This isn’t quite right. There are hand-made tortillas that are definitely the best tasting, but also the most labor-intensive. There are mass produced machine-made tortillas that come in sealed plastic bags, are relatively expensive, and taste terrible. Finally, there are machine-made tortillas available for purchase fresh out of the machine. These are wrapped in paper, and are also distributed, so sometimes they’re not so fresh, but still better than the ones that come sealed.

These last aren’t as good as handmade ones, but they’re inexpensive and still smell and taste delicious. I think they’re a more than reasonable compromise for most people most of the time–at least if you’re able to pick them up during typical tortillería opening hours.

What I long for is a consumer level tortilla machine: fill it up with dough, and then whenever you want a tortilla, hit a button, wait 30 seconds, and enjoy.

]]> Comment on Lost words by krissa.nichols http://krissa.org/blog/?p=26&cpage=1#comment-21366 krissa.nichols Tue, 27 Apr 2010 22:36:43 +0000 http://krissa.org/blog/?p=26#comment-21366 I'm sorry for the formatting. Newer posts don't have that problem. If you le tme know which recipe you're interested in, I'll send you the recipe. Thanks. I’m sorry for the formatting. Newer posts don’t have that problem. If you le tme know which recipe you’re interested in, I’ll send you the recipe. Thanks.

]]> Comment on Lost words by Sandra http://krissa.org/blog/?p=26&cpage=1#comment-20918 Sandra Sun, 11 Apr 2010 03:38:10 +0000 http://krissa.org/blog/?p=26#comment-20918 Copying and pasting doesn't undo the double vision of the ingredient list. It really can't be read. It looks like one list of ingrediets typed over another. Do you have the information in another location. If so, would you please provide a link. Copying and pasting doesn’t undo the double vision of the ingredient list. It really can’t be read. It looks like one list of ingrediets typed over another. Do you have the information in another location. If so, would you please provide a link.

]]> Comment on Mmmmmm, Pie by krissa.nichols http://krissa.org/blog/?p=86&cpage=1#comment-20874 krissa.nichols Fri, 09 Apr 2010 01:50:20 +0000 http://krissa.org/blog/?p=86#comment-20874 Hmmm, that's an interesting option. Hadn't heard that before. Our instructor was all about using lard. :) Blend in a small amount of lard (or Crisco) before you add the butter to coat the flour, basically making it waterproof so as to avoid gluten forming chains once you add the water.... Hmmm, that’s an interesting option. Hadn’t heard that before. Our instructor was all about using lard. :) Blend in a small amount of lard (or Crisco) before you add the butter to coat the flour, basically making it waterproof so as to avoid gluten forming chains once you add the water….

]]> Comment on Mmmmmm, Pie by Seth Vidal http://krissa.org/blog/?p=86&cpage=1#comment-20858 Seth Vidal Thu, 08 Apr 2010 11:55:48 +0000 http://krissa.org/blog/?p=86#comment-20858 Krissa, small sizes of butter are important - a trick eunice told me about: freeze your butter the day before and use grater on the largest sized holes to grate the butter. Then the sizes of butter are small and distribute out nicely. Congrats on the beautiful pie! -sv Krissa,
small sizes of butter are important – a trick eunice told me about: freeze your butter the day before and use grater on the largest sized holes to grate the butter.

Then the sizes of butter are small and distribute out nicely.

Congrats on the beautiful pie!
-sv

]]> Comment on Butternut Squash and Brown Rice Risotto by krissa.nichols http://krissa.org/blog/?p=28&cpage=1#comment-19313 krissa.nichols Tue, 02 Feb 2010 19:24:57 +0000 http://krissa.org/blog/?p=28#comment-19313 Hi Jill - the sage leaves are mostly for garnish. You can fry them in oil for a crispy bite on top, or just scatter them on the risotto, or leave them out all together if you don't like sage as much. Thanks! Hi Carol - that's a find. I'm surprised no has asked before! I add the onion to the cumin/chile flake fix after they have sizzeled for 15-30 seconds. Then I cook the onion until it is translucent and then add the rice. Thanks for the catch, I'll update the recipe. Hi Jill – the sage leaves are mostly for garnish. You can fry them in oil for a crispy bite on top, or just scatter them on the risotto, or leave them out all together if you don’t like sage as much. Thanks!

Hi Carol – that’s a find. I’m surprised no has asked before! I add the onion to the cumin/chile flake fix after they have sizzeled for 15-30 seconds. Then I cook the onion until it is translucent and then add the rice. Thanks for the catch, I’ll update the recipe.

]]> Comment on Butternut Squash and Brown Rice Risotto by Carol http://krissa.org/blog/?p=28&cpage=1#comment-19308 Carol Tue, 02 Feb 2010 15:04:11 +0000 http://krissa.org/blog/?p=28#comment-19308 When and where is the onion added? When and where is the onion added?

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