Milkshakes are delicious- this much in life is certain. But what to do when you’re craving a frosty, tasty milkshake and you don’t have any ice cream? Or a blender? Or hardly any time? Here is the answer to that age old dilemma.
The only necessary ingredients.
In olden times, before some genius decided to throw ice cream in with milk to make a thicker, heavier milkshake, bygone milkshakes were composed of naught but a sweetener and some milk, shaken until frothy (thus the name). Nowadays this practice has become uncommon thanks to the innovative addition of ice cream, but the technique still comes in handy when all you have on hand are milk and some sugar. My roommate and I stumbled upon the method through a bit of luck one night when the milkshake craving hit us hard, and some subsequent research confirmed its legitimacy. Here’s what to do. Continue reading
There’s no culinary reason to include this (they didn’t even taste good), but I thought the pale beans against the beautiful red water were particularly stunning.
I think the statistic is that the average supermarket produce item travels 1500 miles to reach your table. These mustard greens? 150 feet, my mom grew them in our backyard under the fig trees my dad has been trying to coerce into fruiting this year.
I’m back and may or may not be better than ever after a longish vacation. Anyway…
Kimchi is one of my favorite foods and conveniently enough also appears on the original Summer Foodie to-do list. I did it and although I haven’t tried it yet (update when I do) I’ll share some pictures and thoughts about making the stuff. You should know, to start with, that kimchi is spicy (mad chilis), healthy (fermented cabbage, mmmhm), cheap, delicious and Koreans eat it with everything. Continue reading
Hey- I’m a guest writer on Summer Foodie and this is my first post. Big thanks to Lloyd for letting me join the fun
The finished risotto noir.
I like foods that are colorful. This is an element of cooking that I think is, regrettably, often neglected by home chefs. Given that our first experience of every food is visual, I would argue that color should be taken seriously in planning any dish, even on a par with other elements like flavor and aroma. Of course, there are also those who claim that color-conscious eating is the secret to a healthy diet, and there’s much to be said about various colors’ effects on appetite (especially about colors that rarely occur naturally in food, like blue). Continue reading
This is the beauty of having a brother that raises chickens (and other animals of course) on a farm ten minutes from your house. Aydan grabs all the leftover eggs that are simply too big or weird to be sold to the general public and brings them home. These are the best eggs I’ve ever eaten, hands down, and make it difficult to eat the schlock I find in grocery stores when the farm eggs have run out (so pretentious, I know). The farm eggs are huge, with shocking orange yolks (often double yolks) that cook beautifully and taste amazing.
I think the white one is a turkey egg, tastes the same though.
By an act of god or similar miracle the sourdough did its fermentation thing and turned into real, edible, sour bread. “It’s good. Really good.” was Aydan’s response. Everyone who tried it (including myself) was surprised by how delicate and soft the inside of the bread was, even though I slightly burnt the outside. At least it has a nice artisanal look now, as if I actually knew what I was doing. I’m going to start a new, larger batch today since the dough takes about a day to rise and set up for baking.