Have you ever wished for a better option when traveling than a fast food restaurant? Well, I’ve discovered 2 new ways to cook meals that will be most helpful when you are traveling.
Our local food column reported an interesting method for roasting chicken the other day – in the crock pot in your car! There are adapters for the cigarette lighter in your car that allow you to plug-in a standard plug. One
very hungry industrious reader said that she plugged in her crock pot and roasted a chicken on her last 6 hour car trip. I’d hate to be sitting next to the crock pot if the car was rear ended!
A mother wrote in to the Click and Clack show recently to inquire about more cost-effective ways to feed her son his favorite after school snack of quesadilla. They suggested wrapping them in aluminum foil and letting them cook on the engine on her way to pick him up.
Hmm…I’m a fan of ingenious ideas and I certainly try to avoid fast food but I’m not sure I’m on board with these ideas. They sound a bit more dangerous than a greasy order of fries!
Check out this article from the NY Times about food trucks servicing high-rise buildings in New York.
Apparently a few high-rise buildings have invited local food trucks to ride up their freight elevators to set up shop in the building. Initially, this idea was pretty exciting to me. Get on board with the food truck! Expose more people to different food!
When I think about the food truck “movement”, I think about community, about meeting a new friend in line, about getting outside and exploring your neighborhood. Hauling the truck up on the elevator just doesn’t mesh with those ideas.
I also get that a big advantage of a food truck is to take the food to the people and open up access in areas where it doesn’t make sense to have a brick and mortar restaurant.
I’m conflicted but I suppose the bigger picture is that more people are getting to eat interesting food and that can’t be bad, right?
(maybe I’m just jealous ’cause the food trucks don’t come to me at work! hint, hint Taco Sherpa and Famous Naters!)
The Turkey Katherine from Famous Nater’s – from the opening day party!
I’m a very visual person and I’ve always been a fan of open cabinetry in the kitchen. My pots and pans are tools, yes, but most of them are well crafted and quite visually appealing. They are the tools that I use to show my love (food is love? you bet!) and seeing them reminds me of meals and stories that have happened in my kitchen. They are my friends and I like to see them. And, apparently I’m not the only one!
The Southern Food and Beverage Museum just announced a Pots and Pans Project to construct a public art sculpture composed of pots and pans from restaurants from around the south. (Have you ever been to the Southern Food and Beverage Museum? It’s fabulous. Go.)
Miller Union Restaurant in Atlanta has a cast iron cookware wall – gorgeous!
I have a special affinity for cast iron. The longevity and history that a pan accumulates with its seasoning is special. I have a Le Creuset pan that is lovely and you can’t find a better pan for a pan sauce, but…its just not cast iron. Maybe one day my great granddaughter will be using that pan and then we’ll talk. Until then, this gorgeous pan that belonged to Neal’s grandmother is the go-to in our kitchen.
Speaking of cast iron, you should check out The National Cornbread Festival in South Pittsburg, TN. Everyone knows that you can’t make great cornbread without a cast iron skillet and South Pittsburg just happens to be the home of Lodge Manufacturing. You can spend the day in South Pittsburg and sample cornbread done a dozen different ways, shop the Lodge outlet (fabulousness!), and tour the historic homes and buildings of South Pittsburg. There’s also a 5k Saturday morning if you’re feeling frisky. Someday I’d love to spend the year doing the races at these types of food festivals. The t-shirt collection would be great!
My favorite cornbread memory is with my Granny Dye. She made the best cornbread with the most perfect crispy edges. She would always let me nibble the edges and never got mad when I ate all the way around! I think I’ve actually figured out the crispy edges, but they still aren’t as good without her.
NPR aired an interesting story on the idea of food porn today. This is pretty timely since this has been on my mind a lot lately. I’ve been posting pictures of my food on my Facebook for a while now. Cooking is my hobby and Facebook seemed like the place to share that with my friends. Oddly enough, I actually really liked spending a massive amount of time in the kitchen conquering the pecan roulade with praline mousse. Cooking is fun to me and I like to share my hobby with my friends. (I mean, just look at it! Isn’t it stunning? It tasted just as stunning, trust me)
It eventually began to feel…a bit pushy perhaps. Maybe everyone really wasn’t interested in my
stunning, gorgeous , perfectly ordinary green beans. It felt a bit like bragging and I am most assuredly a girl who really does not like to talk about herself. Yet, here I am, typing a blog and publishing it to the world. Nothing wrong with a little irony, eh? The idea of a blog has been in the back of my mind for a while now. It just felt like a less invasive way to share my thoughts and adventures. And here we are!
You must watch the video that accompanied the story. Eat it, don’t tweet it!
Another interesting tidbit in the NPR story is that some chefs have begun to prohibit diners from photographing the food. Seems a little counterintuitive to me. You should be honored that I’m so awed by the plate you’ve served that I want to photograph it and share it with who knows how many people on my Facebook, blog, twitter, urbanspoon, etc…. Its free promotion! Not to mention the fact that I paid for the food and should be able to do what I want with it. Now, if I pull out my mini tripod and flash…hmm, wait! that might be just the way to eliminate those pesky candle shadows… !
Now, pardon me while I post a link to this blog post on my Facebook 🙂