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| Thursday, April 28, 2005 Queen Pepperoni
Shiny Shiny has pictures of the Pizza Express 40th Anniversary pizza portraits of the royals. Now, what is that big spinachy mole on Elizabeth's face?
Wednesday, April 27, 2005 Shinyshiny.tv: Pizza Portraits of the Royals posted by sheryl | 4:58 PM | comments (1)
You hate Frank Bruni too? Awesome!
Many don't know how far my irritance with Frank Bruni extends. Frank Bruni is the New York Times restaurant critic who, at the height of the tsunami distaster, wrote a review in which he goes to the Japanese restaurant Masa and blows more than $300... per person. My hatred increased the moment I read that review-- I mean, who does that? Distasteful, to say the least. Not to mention his writing is totally ludicrous! Here's how he describes what a great seafood restaurant should be:
The joy of lemons
It has the flexibility of a yogi master, the balance of a Romanian gymnast. And it cinches the verdict: Laurent Tourondel is back in the swim.So come to find out I'm not the only one who finds the Brunster ridiculous. I just discovered an awesome blog that describes Frank Bruni's reviews as "a huge faberge egg of hilarity". I love it! The Bruni Digest: http://brunidigest.blogspot.com/ NY Times: RESTAURANTS; Sushi at Masa: It's a Zen Thing (by Frank Bruni) NY Times: Readers' Letters: Don't Reward Extravagance NY Times: Readers' Letters: Money Better Spent NY Times: Readers' Letters: A Foodie's Challenge posted by sheryl | 4:43 PM | comments (0)
My friends, I'm here to talk to you today about a serious and important issue. One that is... well, OK, it's a ways short of a tragedy, but still kind of sad.
Sunday, April 24, 2005And what is this overly dramatized issue I'm slowly getting to so slowly? Simply this: Most of you don't have preserved lemons in your kitchen. Now, don't protest, and don't make excuses. I'm not here to hate. I'm here to love. I was one of you, once. OK, until about January of this year. But still. On to the recipe. Preserved lemons There are many ways to make preserved lemons. I like this one for its simplicity, and the fact that you end up with lemon-scented olive oil at the end. 5-6 lemons 1/3 cup kosher salt 1 jar big enough to hold 2 cut-up lemons, without a metal lid. See picture below for the kind of jar I use. Olive oil Take two of the lemons and scrub them under warm water until you're confident most of the wax they're covered with is rubbed away. But not so much that you've scrubbed the yellow off, either. Remove any stem bits. Cut those two lemons into eigths, the long way (from pole to pole, as it were), and layer them in your jar. Squeeze three of the remaining lemons. Mix the salt in well, and pour your lemony brine on top of the sliced lemons. If it doesn't quite cover, squeeze the remaining lemon over the top. Cover tightly. Leave on your kitchen counter for a week, turning it over and back once a day to make sure the salt is well distributed. I generally can't resist turning it a couple of times a day, but that's because I like to fuss with things. At the end of the week, fix a critical eye on your lemons. Have the skins started to go translucent? If you're using thicker-skinned lemons, they probably haven't, and you need to give 'em a couple more days. Once you're satisfied with your level of translucency, pour out the brine (if you like you can clean some copper with it, or at least deodorize your sink), and replace it with a decent olive oil (not the best stuff -- the lemons will overwhelm it). Now put the whole thing in the fridge. You're ready!  If you're lucky enough to have access to Meyer lemons, this is particularly nice with them. I'd only use them for the, uh, lemon part, not the brine, since that's a bit of a waste. OK, Mr. Wise Guy... Now that you've shown me how to make them, what am I supposed to do with them? I'm glad you asked. But, in classic cliffhanger style, I'm afraid that's going to have to wait until next time. But in the meantime, why don't you start a batch? Labels: recipes, the savory and salty posted by david adam edelstein | 12:54 PM | comments (2)
One Smart Cookie... Please welcome....me- Sonja - the new down- under correspondent for le Crispy Waffle, currently based in Brisbane Australia. As today is my nation's public holiday to commemorate Anzac (Australian and New Zealand Army Corps) day- to honour the 100,000 + who died in the eight-month 1915 campaign aimed at capturing Istanbul, what better way to preserve such a nation-defining memory than through the power of COOKIE. Yes that's right- here's how it all started: During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible (ingenious!). The basis was a Scottish recipe using rolled oats. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. Now get cooking- these things are mucho delicioso: Anzac Biscuits Serving size: Serves 10 or more Cooking time: Less than 60 minutes You can make these biscuits as large or as small as you like & can be eaten as soon as they have cooled. Biscuits can be stored in airtight containers a week or frozen for up to 2 months. INGREDIENTS 1 cup (90g) rolled oats 1 cup (150g) plain flour 1 cup (200g) firmly packed brown sugar ½ cup (45g) desiccated coconut 125g butter 2 tablespoons golden syrup 1 tablespoon water ½ teaspoon bicarbonate of soda METHOD Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, golden syrup and the water in small saucepan. Stir constantly over medium heat until butter is melted; stir in soda. Stir mixture into dry ingredients.Place rounded teaspoons of mixture 5cm apart on lightly greased oven trays; bake in moderately slow oven about 20 minutes or until biscuits feel slightly firm. Use spatula to loosen biscuits on trays; cool on trays. (Source: Australian Women's Weekly)  Mmmmmmm- a historical cookie- educational AND tasty! posted by Sonja Basic | 9:20 PM | comments (2)
I love Mark Bittman
Cooking seems so easy with Bitt-Bitt! This week in his NY Times column, he discusses the main ingredient to countless weekday dinners at my house: the quick ragu.
Foodie History
NY Times: Behold the Potential of a Fast Ragu posted by sheryl | 4:41 PM | comments (0)
Well, hi there, ladies and germs, it's great to be here, I just flew in from the coast and boy are my arms tired. HA! HA!
Wednesday, April 20, 2005Seriously though... I had all kinda plans for my first post here, but they've been trumped by a link I just saw, for Michigan State University's new Historic American Cookbook Project. From the site: The Michigan State University Library and the MSU Museum have partnered to create an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. The goal of this project is to make these materials available to a wider audience. Browsing the collection brings up wonderful things: A Chinese-Japanese cookbook from 1913, with liberal use of "syou" sauce (sure, Kikkoman was already 200 years old then, but could you get it in the US?) or a wonderful specimen called The Frugal Housewife, Dedicated to Those Who Are Not Ashamed of Economy (with recommendations for treating sore throats by slathering them in bear grease and so forth). It's a beautiful thing. I've already burnt several hours paging through the facsimiles. posted by david adam edelstein | 2:11 PM | comments (0)
Bloggers unite! Welcome David Adam Edelstein
Given my propensity for ranting and raving about nothing but waffles (what can I say? I love them), I thought it would be far more interesting to have other food friends write on Crispy Waffle. So I'm excited to welcome my friend David Adam Edelstein. David and I work together, and like me, in his free time he obsesses about food and cooking. He is also a talented photographer and posts lovely photos to his blog, Noise to Signal. Welcome, David!
Tuesday, April 19, 2005David's "Crispy Waffle blogger" questionnaire: Favorite foods: baozi from Goubuli Baozi in Tianjin, or a perfect roast chicken Favorite cooking utensil: hand-made 8" chopper from Michael Hemmer: http://www.pioneer.net/~cutlery/ Favorite condiment: prik nam pla, fish sauce with hot peppers in it posted by sheryl | 4:18 PM | comments (0)
Free Cone Day
One of my favorite traditions, Free Cone Day at Ben & Jerry's is today, April 19th!
Wednesday, April 13, 2005Check out if your Ben & Jerry's is participating! http://www.benandjerrys.com/  One of my fave pictures of Dari enjoying his ice cream posted by sheryl | 6:16 PM | comments (1)
Cookie Monster: Me eat vegetables!!! It looks like Cookie Monster is now going to focus on "eating healthy": "We are not putting him on a diet," said his spokesman, Truglio. "And we would never take the position of no sugar. We're teaching him moderation." The funniest thing about Cookie Monster though, is his lack of moderation! His crazed cookie binging is why he is Dario's favorite character on Sesame Street. Because he is eating, like, a dozen cookies at a time, cookie bits are flying all around him and he's growling and crazed.... well, ask any two-year-old-- it is hilarious. We'll have to see how this goes-- I can't imagine Cookie Monster nibbling on one little cookie with his pinky up. CNN.com: Has Cookie Monster given up sweets?
posted by sheryl | 4:48 AM | comments (6)
Waffle Disaster!
So it's taken me a while to get over the trauma but way back in February, I bought a new waffle iron-- actually, an old waffle iron off of eBay. It's one of those classic stovetop models that can get piping hot, which is ideal for making the super-light, crispy-on-the-outside waffles that I favor. Then, promptly after I had a disaster with the new waffle iron, I gave up waffles for Lent. (yes, I am that addicted to them.)
Basically what happened is that the waffle iron is a not a non-stick model, which didn't bother me because I have a pizelle iron that is metal; all you have to do is brush the surface with oil or butter before the first pizelle and you're good to go. Not so with the waffle iron. I swear, I dumped a freakin half cup of butter to oil that thing up, and still no luck. Here's what the iron looked like:  Gross. So since that fiasco, I haven't had the courage to fire up the ol' stovetop iron and waste perfectly good yeasted waffle batter on it. Thank goodness it was only like $14. But I did go back to my trusty Villaware and remembered what waffles are supposed to look like:  Yes, it is the Crispy Waffle logo! So even with the Waffle Disaster, some good came out of it. I tried a new batter in which you don't have to revive the batter in the morning with whipped egg whites. This method is even easier-- you put everything in, store it in the fridge for 8-12 hours, and it can go straight into the waffle iron in the morning. No dealing with the standing mixer, nada. And the waffles are just as light and crispy, and easier to deal with on a groggy-eyed morning. Even Easier Crispy Waffles 2 cups flour 1-1/2 tsp instant yeast 1 stick melted butter 2 cups warm milk (heated to about 110 degrees) 2 eggs 2 tsp vanilla extract 1 tbsp sugar 1/2 tsp salt The night before: Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning. The next morning: Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast. Eet smakkelijke! Previous recipe: The Crispiest Waffle posted by sheryl | 7:54 PM | comments (3)
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Welcome to Sheryl's site dedicated to the humble waffle, among other sweet, savory and delicious things. I'm based in The Hague, Netherlands, and post recipes and travel (food, of course) photos. Mmmm...photos... Top Posts Categories Recent
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