On the day I visited, on the top was a beautiful, simple illustration explaining how to stir-fry "Prawns, garlic and Chilli with Green Beans and Linguini."

It didn't have amounts for the ingredients, but most stir-fry recipes are just improvisations that someone has written down, anyway. And the circular graphic told me at a glance in what order to add the ingredients. I almost didn't have to read. I just absorbed. AND I LOVED IT!

(By the way, it reminds me of some of the beautiful photo illustrations in Thomas Keller's new Ad Hoc At Home cookbook, which I got as a Christmas gift.)

When I have more time, I'm definitely going to explore Recipe Look further.

And apparently, those of us so inclined could submit our own illustrations.

Just wanted to take a quick minute and share this exciting little idea with you.

(With thanks from HOW Blog for the link ... )

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There's even a section for beginners near the top of the home page -- "Getting Started?" -- that links to pages exploring the basic Thai tastes and ingredients.

There's plenty more to peruse on the site too, to learn more about the Thai culture, along with travel tips, if traveling with your tastebuds doesn't suffice!

Originally posted to The Grub Report by Patricia Gibson on Friday, April 3, 2009 1:10 AM EDT

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The featured pies were key lime and dutch apple. Marie Callender brand came out on top in both categories.

But I do have to say, if I were going to serve a frozen pie, it wouldn't be apple. Apple pies are so simple to make! Especially if you use a storebought crust. (I know, I know, homemade's better.) And a streusel topping is pretty basic, too.

My preferred frozen pies? Wick's. Perhaps Consumer Reports hasn't heard of this regional favorite. But their sugar cream pies are to die for. (A coworker recently was telling me how a family member's version was far superior. But then we both agreed that the recipe is so touchy, that when you're in a pinch or in a rush, Wick's -- which is based in Winchester, Ind., by the way! -- can't be beat.)

They also make a pretty tasty pecan pie, although variations like bourbon pecan pie or chocolate pecan pie can be pretty amazing and worth making at home.

What are your favorite holiday pies? Have any recipes you'd like to share?

Perhaps in coming weeks we'll share some of our favorites. I'm already excited for all the holiday goodness!

Originally posted to The Grub Report by Patricia Gibson on Published: Friday, November 7, 2008 1:14 AM EST

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It's a food blog, too. The author incorporates her love of music and food. Recent posts have posed questions like ... Can fondant be punk rock? Ms. Sassafras, as the author calls herself, also declared Halloween "the raddest holiday in existence."

The site's quite a fun read, and there are some great, fun ideas for cupcakes and more. So if you're looking for food with attitude, check out Rock 'n Rolling Pins.

Originally posted by Patricia Gibson to The Grub Report on Monday, November 3, 2008 11:27 PM EST

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The site essentially plots food items in a web based upon the number of shared flavor compounds. The shorter the strands between items, the closer the flavor profiles of the foods.

For example, if you click on a relatively innocuous foodstuff such as roasted chicken, you are presented with an additional thirty items that exist within the same general area of the flavor spectrum. Sure the obvious choices (broccoli and potatoes) are there, but more interesting are the seemingly "out there" combos that pop up. I mean, I've never had roasted chicken with chocolate or black tea, but now my mind is working overtime devising different ways to combine them.

Make no mistake. This site is not a recipe site. It's not the place to turn if you're looking for a quick recipe to get on the table in an hour. Instead, this is one for the culinary Miles Davises out there. It's for those willing to improvise in the kitchen and push the boundaries and expectations of the audience. Foodpairings gives you a key signature, a context to work within, and it is up to you to bring the style and artistry to the table.

The Web site: Foodpairing

Originally posted to The Grub Report by Steve Gibson on November 30, 2007 11:22 PM

Comments
At December 1, 2007 9:35 PM, Bill Lewis said...
Steve, the eternal question has always been what to do with leftovers? After spending time in France I'll admit to a certain French bias in my cooking. (Most of my cookbooks are pre- "nouvelle cuisine" French). Their historic solution to leftovers is to include them in either an omelette or crepe. (Legend states the reason for the invention of the crepe was to accommodate leftovers).
Obviously some leftovers, for example, mashed potatoes or parsnips, would not be suitable. However, many seafood, poultry or vegetable dishes would make an excellent filling.
Leftover mashed potatoes can be made into "potato pancakes". They are referred to as "latke" in certain parts of the US and Europe. Usually you form the remaining potatoes into patties and fry/sautee them in oil/butter.Delicious!!

At December 1, 2007 10:42 PM, Bill Lewis said...
Personal note: I'm aware that foodpairing, and my comments concerning leftovers, may not be exactly "on track". But I think the foodpairing procedure is very relevant for determining what to do with leftovers.

At December 4, 2007 5:55 PM, Shannon White said...
I'll be sure and check out your socks tomorow at work — When in doubt, "brown is the new black, you can wear white any time, and if you can see your panty line ... they're too tight".

At December 5, 2007 11:24 PM, Steve Gibson said...
Bill, with just Tricia and I in our household reappropriating leftovers is the MOST important application of food pairing for us. It's what keeps me from having to eat the exact same thing for multiple meals over multiple days.
The omelette is indeed my go to player a lot of the times, but now you have me itching to break out the ole' crepe pan and get busy. If only I could keep from slathering them with Nutella and scarfing them down while standing over the burner I'd be in business!

Labels: food, grubreport, mega-bite

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This week's Mega-Bite showcases one of the fabulous things about food: the fact that so many of our memories are tied to it.

I've been to Paris twice.

The first time, I was in high school and traveled there with other members of the Spanish Club. (Yes, we went to Spain too.) We spent a few days there, and the thing I remember most about the food is actually the breakfast we were served at the hotel. Those breakfasts sparked my love of real, buttery, not-to-sweet croissants.

The second was a day trip from London, with my then-boyfriend, now husband, Steve. We were both studying at Ball State's London Centre at the time, and took the opportunity during a break from classes to spend a day in Paris. The only thing I remember eating that trip was a baguette and some Laughing Cow brand cheese.

It's a startlingly beautiful city, but it can be a bit abrasive and overwhelming, too.

But reading this week's featured Web site, Clotilde Dusoulier's Chocolate and Zucchini, overshadows any negative feelings I still carry and reminds me of what is fabulous and beautiful there.

Chocolate and Zucchini is a great place to go to get inspiration and recipes. It's almost a diary of Clotilde's daily kitchen adventures. And the discussions tagged onto the blog entries usually feature Clotilde bantering with her readers, passing on knowledge or discoveries or just sharing the wonder of an especially good dish. I'm sure she quickly becomes like an old friend to frequent readers.

Clotilde also recently produced a beautiful book based on her blog. It's on my wish list of cook books to buy.

If you've been to Paris, I'm sure you'll find memories flooding back too. And if you've never traveled there, her blog will fill your imagination with intriguing scenes and inspiration for great dishes to try.

The Web site:Chocolate and Zucchini

Originally posted to The Grub Report by Patricia Gibson on July 6, 2007 09:30 PM

Comments
At July 9, 2007 11:00 PM, Bill Lewis said...
Mon Dieu, mon Dieu, you're in Paris, the capital of the country that produces the best wine and cheese in the world, and you're sampling La vache qui rit (Laughing Cow)? Laughing Cow (gasp) is a processed cheese and the French equivalent of Cheez Whiz.
I agree with you that Paris is a "startlingly beautiful city". On my first trip to Paris I stayed at the Hotel Voltaire which provides a fantastic view of this startling beautiful city. (I am not recommending the hotel since it is currently undergoing renovation.)
I've noticed that the better French hotels usually bake their own croissants daily and that accounts for the "fresh baked" flavor. They really are fresh baked. The same is true of the bread and pastries.
Having grown up in the cultural "backwater" of Marion I was surprised at the high quality of the bread in Paris. My first visit taught me that all bread is not the "doughy" white bread I was accustomed to in Marion. We "manufacture" and "process" bread and cheese here of course but they are not really on the same par as the French products.
I enjoy your Blog very much. Please keep the recipes coming.

At July 9, 2007 11:18 PM, Steve Gibson said...
Bill,
The saddest part is that doesn't even scratch the surface of our culinary atrocities while in Europe. That was back in a time when we were into the "cultural experience" but hadn't yet figured out how it all comes back to the food. Tricia and I were just talking the other day about how we'd love to go back and slap ourselves for not seeking out great food during our time there. I only hope that one day we'll have the opportunity to go back and right all of those wrongs!

At July 10, 2007 12:18 AM, Patricia Gibson said...
I know, it's a travesty. But, in our defense, we were totally out of our element and ran into some testy workers at the metro and the grocery (who refused to serve us if we couldn't converse in French -- I hate to perpetuate a stereotype, but I can attest that it's true in this case). So we grabbed what was familiar on the go, since we only had a day for our whirlwind sightseeing. (No excuse, I know! I wish, looking back, that we would have at least taken the time to stop in a restaurant. But money and time constraints dictated otherwise, and, like Steve said, we didn't know at the time how much we were missing.) To this day, though, Steve won't eat anything with a laughing cow on the label!

At July 10, 2007 9:58 PM, Bill Lewis said...
Steve and Patricia Gibson, I hope you didn't interpret my comments as being critical. That certainly was not my intent. I wanted to point out the humor and irony of your situation. I realize the French can be intimidating to Americans, especially, when it comes to language.
Again, I'm not attempting to be critical but it's always helpful to understand some basics of the language of the country you travel to. For example, I speak a passable French and have not had any difficulties in France or their "departments" in the Caribbean (Martinique and Guadeloupe). You have a very good idea about returning and visiting the attractions you missed the first time. Particularly the great restaurants Paris and Europe has to offer.
I Have currently been traveling in Italy and find it both interesting and educational. However,I feel a little bit at a disadvantage since I don't speak the language. You mentioned that Paris can be a "little bit overwhelming" I found that to be true in Florence. After spending a few days in the Uffizi I was struck with a minor "epiphany". This relatively small area (Tuscany), was the birthplace of the Renaissance, the most significant contribution to culture in world history. No small feat.
My niece just returned from the Ball State London Center and enjoyed the experience so much she didn't want to come back. I think its a very good idea to learn at a young age there is more in this world than Elwood, Indiana. But the experience, for some of us, can be both educational and overwhelming at the same time. But maybe that is not a bad thing.

At July 11, 2007 7:28 PM, Patricia Gibson said...
Bill:
No offense at all taken! The irony is well-recognized on our end. It's a running joke, really, with us that we traveled to what is arguably one of the culinary capitals of the world and didn't manage to take advantage of it!
As far as language barriers go, a mission trip to Mexico kind of revolutionized my outlook on that. As we were crossing the border back into the U.S., a border guard, half in jest, initially insisted we converse in Spanish with him. I've taken several years of Spanish classes, but only a rudimentary grasp of the language has stuck with me. And in an intimidating situation like that, even that knowledge escaped me. Once the guard gave us a good scare, he relented. But it really opened my eyes as to how selfish it is that we assume everyone should be able to speak perfect English, here and anywhere we go in the world, if they want to converse with us.
(But I'd never let that stop me from traveling, if I had the means. I'd like to think I've become a little more savvy along the way since our day in Paris, and I think today the experience would be quite different.)
I agree wholeheartedly about traveling at a young age. It is amazing how much you can learn about the world and yourself. And you'll never find a better deal than those student trips! I always tell people considering overseas study to go for it, if they can afford to at all.

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Tricia and I have been spending the last month or so sampling the seasonal offerings down the local beer aisles, and I have come to one conclusion (those of you who consider beer flavored with fruit blasphemy might want to look away here): Leinenkugel's Summer Shandy is pretty much the nectar of the gods. Admittedly, it tastes more like lightly hopped lemonade than a lightly fruited beer, but after a brutal session of lawn mowing, I could probably put down a gallon of the stuff.

So, yeah ... it's probably clear that I know next to nothing about good beer, but I'm learning with the help of this week's Friday Night Mega-Bite.

The Good Beer Show, a podcast produced just down the road a ways in Muncie, is a loosey-goosey discussion of all things beer. Ringmaster Jeffrey T. Meyer and his "merry" band of drinkers review the wide variety of micro-brews and imports available at The Heorot, one of the largest beer halls in the Midwest.

It's a party atmosphere, beer-fueled discussions on beer (not for the faint of heart!) with a little bit of local rock and roll thrown in for good measure.

Check it out, and you may swear off of "big brother beer" for good.

The Web site: The Good Beer Show

Originally posted to The Grub Report by Steve Gibson on June 22, 2007 11:45 PM

Comments
At June 25, 2007 10:11 PM, Bill Lewis said...
Steve Gibson, another good article. In the immortal words of the great philosopher and strategic thinker Frank Zappa, "You can't be a real country unless you have a beer and an airline...or some nuclear weapons, but at the very least you need a beer." Wisdom in its highest form. I have a tendency to be a hidebound traditionalist when it comes to beer. I'm not very fond of the fruit flavored varieties. In my humble opinion, if you want a fruity flavor, buy a good Beaujolais.(Marsh has a good "Beaujolais-Villages" that is moderately priced).
When you imagine the combination of "beer and country" Germany quickly comes to mind. Beer has been a traditional part of the culture for probably several hundreds of years. This is manifest in the annual "Octoberfest" which began in Bavaria and seems to have spread throughout much of the Western world.(Obviously Muslims have problems with the Bacchanalian nature of the festival.) However, I think it's going to take some time for fruit flavored beer to be accepted in Munich. A rasberry flavored lager? Come on Steve!!!

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If you're anything like us, you tend to plan your trips around food.

I've put in hours of research to keep from missing that "can't miss" meal while on vacation, but, sadly, right here in my own state I've been content to stumble about blindly, trying unknown restaurants at random. It's a hit-or-miss affair at best.

This week's Friday night link promises to put an end to the madness.

The Hungry Hoosier is the ultimate guide to eating out in the Hoosier state. Food writer Scott Hutcheson travels near and far to give us the lowdown on Indiana's eateries. With the copious amount of news and reviews cross-referenced by city and county, planning your next gastronomic odyssey will be a breeze.

Seeking out good food is an easy way to make even short trips special. And with gas prices as high as they are, being able to find the good stuff close to home might be the key to keeping to keeping both your wallet and your stomach full.

The Web site: The Hungry Hoosier

Originally posted to The Grub Report by Steve Gibson on June 15, 2007 11:10 PM

Comments
At June 18, 2007 3:47 PM, scott said...
Steve:
Thanks for the pointer to my site. I like the blog you guys have here. Keep up the good work!
Scott

At June 18, 2007 4:12 PM, Adam Wire said...
Another good source is a book titled "Dining Secrets of Indiana." I bought my copy at a Barnes & Noble a few years back, if I remember right, and it's updated every few years (to account for restaurants that have opened or closed since then). Grant's County's own Ivanhoe's is mentioned in my copy, as well as The Hostess House and Converse's Herschberger Essen Haus.
See you next time you're in the mood for Carnitas.

At June 18, 2007 8:08 PM, James Cramer said...
Cool site! It is always fun for me to try a new restaurant in a new place but I am always taking a chance on being disappointed. It is nice to have some sort of guide. But it looks like we need to invite him to dine with us in Grant County so we can get a few more listings.

At June 19, 2007 2:48 PM, Bill Lewis said...
I have an autographed copy of Michael Atwood's "The Best of Heartland Cooking". Atwood was at Waldenbooks (in Marion) for a book signing a few years ago. It contains some unique recipes. I don't know if I'd really recommend it or not. However, I agree with James Cramer. This is a "cool site".

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Why is food and cooking such a popular topic of discussion? It's most likely the universality of eating. The list of experiences that all humans share is relatively short, and when you're limited to those appropriate for polite conversation, it's hard to beat a good gastronomic tit for tat.

Everyone eats and most everyone cooks to some degree, thus making food the great equalizer (sorry, Death). Sure, the most powerful person in the world might put his pants on one leg at a time, but finding out what he eats for breakfast seems a much more interesting way of making him human.

Jen Robbins understands this idea, and with her Web site, Cooking with Rockstars, she gives us a peek at the eating habits of our favorite pop idols.

In short video interviews, musicians discuss their prowess (or lack thereof) in the kitchen and even offer up recipes you can try at home. The eats range from silly (Jack Black's Dorito Burrito) to straightforward (Ben Kwelle's Grilled Chicken) to ripped straight outta mom's cookbook (Rufus Wainwright's Borscht recipe). While not always inspiring, the site is always interesting and serves to prove that even though you may not be able to party like one, you can certainly cook like a rock star.

Web site: Cooking with Rockstars

Originally posted to The Grub Report by Steve Gibson on Jun 8, 07 10:25 PM

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In the second edition of Friday Night Mega-Bites, I wanted to introduce our little community to a podcast that I've been listening to lately, but before we get into the details, I thought I should address a couple of the most pressing questions people often have about podcasts in general.

First off, podcasts are not just for iPod owners. In fact, you don't really need any type of standalone mp3 player to enjoy podcasts. A computer with a reliable Internet connection is really the only requirement. Simply download the podcast to your computer, and it's available to listen to any time you wish.

Secondly, while it's true that just about anyone can put out a podcast these days, you shouldn't assume all of them are made by layabouts with too much time on their hands. In fact, the world of food-casts is dominated by industry professionals with a true passion for food preparation and instruction. It's an outgrowth of their desire to share their knowledge, and we're lucky enough to be able to tap into it ... for free!

This week's featured Internet find is The Chic Podcast. Based out of Chicago, Chef Tom Beckman is a teacher by trade and presents a loose, entertaining discourse on everything edible. Alongside a revolving door of guests, he discusses culinary topics relevant to the kitchen novice and professional.

The show is in episode #75, so be sure to dig through back episodes to find a plethora of helpful food tips and more. I'm sure this will be a resource you'll revisit often for information and inspiration.

Originally posted to The Grub Report by Steve Gibson on June 1, 2007 11:05 PM

Comments
At June 3, 2007 11:28 PM, Bill Lewis said...
Steve Gibson, good idea. I'm currently overwhelmed by technology just trying to operate my PC. I think ipods will be my next great technological leap.

Since we are now officialy into summer I'd like to offer a few suggestions for the hot days ahead. Europe has had a tradition of serving chilled soup in the summer months. Two of the best know are French Vichyssoise (I'm aware of the debate over whether it was invented here or in France) and Spanish Gazpacho. Vichyssoise is a chilled potato and leek soup made with milk or cream. The net has several good recipes. My only suggestion is to use leeks vice scallions as some recipes recommend.

Let me digress for a moment. I have traveled to the Caribbean several times and my favorite place is Martinique. Martinique is an island in the French West Indies and is an excellent vacation choice. Martinique is considered a Department of France and they speak very little English on the island. That may be considered a "downside" for some American tourists who don't speak the language.

I stayed at the Le Meridien and had a very memorable lunch there one afternoon. They served a large bowl of Vichyssoise on a bed of crushed ice along with crusty French bread and a slice of Camembert. It was accompanied by a chilled glass of Montrachet. Absolutely sublime!

There are as many recipes for Gazpacho as there are Spanish cooks. It usually consists of cucumbers,garlic, red peppers (don't use yellow or green since it comes out a really strange color),seeded tomatoes/tomato juice, onions and olive oil all mixed together in a blender. It's a good idea to store at least overnight in the refrigerator. It's very refreshing served with French bread and a strong (Madeira?) wine.

I just thought I'd throw this into the "stock pot".

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We're not even a week into our blogging experience and I'm already giddy about the awesome little gastro-centric community I see forming. I can't wait to sink my teeth into tantalizing recipes offered up, and my list of interesting ingredients to feature has nearly doubled. Bill Lewis is right. We could all use a little culinary diversity, and the best way to get that is by peeking at what others are doing in their kitchens. And with all these new friends, the possibilities are just about endless. Isn't technology great?

Speaking of food and the Internet, every Friday I'll be offering up a little food-related linkage for you to check out. It could be a blog or a podcast. It may range from the silly to the sublime. But it will always be offered up with the aim of perpetuating and expanding our culinary conversation.

This week's Friday Night Mega-Bite: Slashfood

Inspired by the tech news site Slashdot, Slashfood offers up a bevy of user-submitted links and articles focusing on food trends, recipes and news. The sheer volume of information available is astounding, and their bloggers really know their stuff.

One caveat: Be sure to set aside a bit of time to check out the site. Fifteen minutes can turn into two hours pretty quickly when you start clicking around on some of their more interesting posts. A quick perusal tonight turned up articles on maple bacon cupcakes, Donald Trump Steaks and horse meat hot dogs.


Originally posted to The Grub Report by Steve Gibson on May 25, 2007 10:05 PM

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