#bittman

[gossur]

Icy-Cold Desserts From Mark Bittman and More

Icy-Cold Desserts From Mark Bittman and More

There are many ways to get to Montenegro’s Adriatic Coast, my taxi driver assured me, raising his voice over a chorus of horns that angrily saluted his laissez-faire attitude toward lane use during morning rush-hour traffic in Belgrade. ‘But it makes no sense to take the train.’ He weaved through less aggressive vehicles like a skier clearing slalom gates. A cold, grey autumn rain began to fall…

View On WordPress

[bluefly]

(via Chocolate Chip Cookies, Infinite Ways | by Mark Bittman | Heated)

Update:

I halved the recipe and made the extra-chewy variant but without the extra yolk. I should have added the extra yolk.  Modifications below.

Ingredients

1 cup flour

1/2 teaspoon salt

3/8 teaspoon baking soda

1 stick butter, softened

1/4 cup granulated sugar

1/2 cup packed brown sugar

1 egg + 1 egg yolk (if double [original] recipe, still only add 1 egg yolk)

1/2 teaspoon vanilla extract

1/2 cup chocolate chips (4 oz)

Method

Heat the oven to 375°F.

Mix the flour, salt, and baking soda in a bowl and set aside.

Cream together the butter and the sugars until light and fluffy.

Add the eggs one at a time and beat until well blended, then mix in the vanilla.

Add the dry ingredients to the dough and stir until they are just incorporated.

Fold in the chocolate.

Drop tablespoon-size mounds of dough about 2 inches apart onto ungreased baking sheets (line with parchment). Bake for 8–10 (I did 9, maybe 8:30 is best) minutes, until lightly browned. Cool for about 3–5 minutes on the sheet before transferring to a wire rack to finish cooling. 

These will keep in an airtight container for a day or two.

[ourquotesus]

"It's good to have a short memory because it keeps life fresh." - Mark Bittman

[tastyrecipesvideos-blog]

Thanksgiving Recipes: Turkey Curry - Mark Bittman | The New York Times

Thanksgiving Recipes: Turkey Curry – Mark Bittman | The New York Times

Thanksgiving Recipes: Turkey Curry – Mark Bittman | The New York Times , See video below:

turkey recipes

View On WordPress

[propermake]

pork and asparagus soba from mark bittman’s vb6 cookbook. or rather the idea is from it but i pretty much ignored the quantities. i also added some red pepper and oyster sauce.

i’m trying to cook more simply and bittman usually works.

[kitchenrestoration]

How to Cook Everything: Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything) (Hardback) By (author) Mark Bittman

How to Cook Everything: Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything) (Hardback) By (author) Mark Bittman Will be shipped from US. Used books may not include companion materials, may have some shelf wear, may contain highlighting/notes, may not include CDs or access codes. 100% money back guarantee. List Price: $ 35.81 Price: [wpramaprice asin=”B00BDXFF0S”]…

View On WordPress

[adrianseoblr]

Helmut Duckadam cântă în duet cu Dan Bittman, la o mini-stație de karaoke, la “Aici eu sunt vedeta” Helmut Duckadam cântă în duet cu Dan Bittman, la o mini-stație de karaoke, la “Aici eu sunt vedeta”

[meadowslark]

Food and More: Expanding the (Good Food)  Movement for the Trump Era

While the article was published prior to the nomination of Sonny Perdue as Ag Secretary, anytime names like these come out with a joint statement we should take note. A few outtakes:

“... the food movement is rightly aghast at the agriculture transition team, which promised to “defend American agriculture against its critics, particularly those who have never grown or produced anything beyond a backyard tomato plant.” This nonsense is premised on the assumption that “American agriculture” is limited to the large industrial variety and that advocating that public investment serve the public interest is a bad thing. Yet the majority of farmers are clearly not being served by the current system, and the only sector of the food industry that’s actually growing today is the one that produces good food.”

“... we want real food to be available to everyone. That means challenging misdirected government subsidies, monoculture farming, and all that stems from this. The Farm Bill will be up for renewal during the next administration. We must fight to guarantee that it serves the interests of all farmers—not just big ones—as well as workers and eaters, especially the working poor and children who receive vital nutrition assistance from programs like the supplemental nutrition assistance program (SNAP), the Women, Infant, and Children program (WIC), and school lunch.”