Right Wing Nation

Big Dog recently posted about Sauce Bolognese, and it turns out we use the same recipe, from Hazan’s Classic Italian Cook Book (Hazan is the Italian Alice Waters, and other than many great recipes, spews idiocy, like Waters).
Bolognese is sadly neglected in the US, rarely seen, at least in edible form, on a restaurant menu, […]

Geno makes pierogies.

Yes, we cannibal!

Keep your self-righteous fingers off my processed food (H/T to Don Surber).

Ann Althouse is posting mushroom pics, which brought to mind something I learned about Pennsylvania only after moving here: It’s the mushroom capital of the United States. You can even buy something called “mushroom compost” here (what it is, exactly, I’m not sure, since mushrooms are nearly all water and quickly turn into goo). In […]

Comp’ny arrives at five.
Chips and guacamole
Crema de elote (corn soup)
Tamales with chicken and mole rojo
Carne con chile colorado
Arroz verde
Lime sherbet
Missing recipes provided, but not immediately (I’m busy). Aha! There’s the timer! Chiles are done soaking, more to do in the kitchen!

I’m snowed under trying to get this class ready to go before the semester starts this coming Monday, but here are my recipe honors so far — check out my page on Group Recipes.
Kartoffelsuppe Potato Soup
Top 100 Rated
Top 100 In Main-course
Top 100 In General Cuisine
Wurst Mit Sauerkraut
Top 100 Rated
Top 100 […]

There are several of my grandmother’s recipes I’ve been hunting for quite some time now, and I finally found one of them in an old church cookbook from 1947 (the ad below scanned from the cookbook is for my great-grandfather’s feed store — note the phone number).

Fresh Apple Cake
Very moist, very yummy.
1 c. butter
2 c. […]

Cheap, easy, and really delicious — and fashionable with all the latte liberals! Okay, we’ll try to forget that last recommedation, because it’s really good and really easy. Yes, it’s cornmeal mush, or the Italian equivalent, polenta. And if you buy the expensive, pre-made polenta, you’re a moron (or you have money to throw away). […]

My great-grandmother, grandmothers, and mother canned, of course (we had a basement full of chow-chow, jellies, and jams), but I inherited a not-so-rational fear of it. If you’re interested in trying your hand at it, check this out (hat tip to Instapundit).
One of these days, maybe.

Adapted from The Italian Cooking Encyclopedia, one of those oversized books I picked up on one of the perpetually on sale shelves at Barnes and Noble (check those out, by the way — there are often great cookbooks with great recipes there). This is not only easy and delicious, but it uses ingredients that are […]

More accurately, what they never tell you about ice cream.
First, what happens when you put cream in a mixer, turn it on, and let it go? That’s right. You get butter. Well, if you have an electric freezer, the same thing happens if your mix has too much butterfat: You can feel the butter on […]

What we called cobbler when I grew up was pretty much a deep-dish pie, not baked in a pie pan. Pie pastry on the bottom and sides, fruit, pastry on top.
This is a lot simpler: Fruit with shortcake baked on top. It will take you about an hour. By “berry” I mean raspberry, blackberry, one […]

Yesterday at the Central Pennsylvania Arts Fair: First, halubtsi (cabbage rolls), haluski (cabbage, onions, and egg noodles floating in butter), and pierogies (also floating in butter and onions). Then up College to Herwig’s for apfelstrudel, then a cone of Death By Chocolate at the Creamery on the way back to the car. I swore I’d […]

Fairly simple today. I poached two chicken breasts in about 3 c. of stock, while I put 8 anchos and 4 pasillas de oaxaca on to soak, all for thirty minutes. I removed the chicken and refrigerated it, stemmed and seeded the chilis, then pureed them with most of the stock. I heated a couple […]

Carne Asada, Rojas, and Guacamole.

Recipes here.

You won’t even believe this:
A woman sued the Cap’n Crunch people because her cereal didn’t contain any “crunchberries”:
On May 21, a judge of the U.S. District Court for the Eastern District of California dismissed a complaint filed by a woman who said she had purchased “Cap’n Crunch with Crunchberries” because she believed “crunchberries” were real […]

Cream from Meyer Dairy, the consistency of Elmer’s Glue. That’s Alfredo-to-be, by the way, right after I “poured” the cream out (you have to squeeze the carton to get it to glug out in big dollops).

We have leftover roast pork, so Roast Pork Lo Mein for dinner.

Inappropriate for today, because it’s Friday, and some might feel for the season (I don’t agree there), but today’s comfort food recipes, for beef and noodles.
The World’s Best Beef and Noodles is a leftover recipe, and requires that you first make pot roast — not yankee pot roast, with which we are all familiar, but […]

Ribeyes, of course.

I rarely make them, because something has to be really excellent. And the first recommendation is not only excellent; it’s inexpensive, and available at Sam’s or Wal-Mart.
Country Pasta egg noodles.
Other than homemade, there is only one other product on the market in the same league (I’ll get there). These really are remarkably good. I’d eat […]

Killer, and cheap. Certified Corleone Italian, with plenty of guts, adapted from my mother’s recipe. My parents for a short while after they married lived in Cincinnati, and my mother’s Italian friend and neighbor had a cooking show. That’s where my mother got the recipe. If I could lay hands on it (I’m not sure […]

I forgot the cream of broccoli soup.
Sorry.

for dinner. The rib roast is out of the oven, and the scalloped potatoes (with 8 oz of sugar cured country ham and a big vidalia onion) are in. I made the creme brulee last night (still have to sugar the tops and melt it, but I’ll do that when they get here), so all […]

The You Should Be Tasered Food Blog (great pics, even greater captions).

Or dates. Finals Week here is May 4-8. If you don’t know why this is long-awaited, you don’t live in a college town.
Speaking of.
One of the things I love most is caramel. One of these days, I may post my grandmother’s recipe for Burnt Sugar Cake. And I love caramels.
I grew up eating Krafts, of […]

Bitter is looking for information about La Creme (they couldn’t even spell it right, Kraft not Bitter) because she has a recipe that calls for it. La Creme is a dead product line, but it was another one of those fake food products, like Cool Whip, and no more edible.
Look, I’m not one of these […]

Geno and Alyonka Larionov make pierogies (Hint: Guys, you can buy a pierogi press or two at any one of those kitchen gadget places for about $1.99.) Lettuce? Lettuce? Not cabbage?

I did not grow up eating real maple syrup. I was an adult when I tasted it the first time. Since moving to Pennsylvania, we’ve been eating a Vermont brand Sam’s Club was carrying, or syrup from a local maple farm.
Until today.
On the last Sam’s trip, we picked up a jug of syrup because we […]

Look, unless somebody I trusted told me there was an unsurpassably excellent product that could only be gotten there, I wouldn’t set food in a store with a name like Whole Foods. There is a big scam in Bloomington called Bloomingfoods. They have two things I go there for: Persimmon pulp, and (how ironic is […]

Knoxnews asks, “Will Congress kill farmers’ markets?” No doubt, this idiot would think this a good idea.
Oh. Follow the links.
In kinda related news — related, because it’s yet more jack-booted thuggery in the name of the “common good” — Ebensburg court sends an Amish man to jail over an outhouse. Seriously.

I don’t know if you’ve seen this yet, but this is somewhat disturbing.

Darren points to this: Sixteen Supermarket Buzzwords and Their Meanings.

Seen at the supermarket: Southwestern-style kielbasa.
I really don’t think so.

That’s the only explanation for this, which Genghis found:
Can we split that?
The question — once considered a bit gauche in some circles — is now being asked by diners of all kinds at restaurants in every price range. With the economy still souring, splitting an appetizer, dessert and even an entree is becoming, for many, […]

Moskovskaya Kolbasa is amazing (and about half the price at the Russian grocery here as it is online).

Water’s boiling. Time to eat electricity!

That nasty canned red enchilada sauce, that is, because it’s easy to make, and once you try this, you’ll never eat that canned crap again.
Tex-Mex Red Enchilada Sauce
1/2 large white onion, or 1 small white onion, diced
6 cloves garlic, diced
2 T. lard or oil
1 T. flour
2 T. good-quality chili powder, or make your own (grind […]

Sam’s inventory is unpredictable to a certain degree because if a company was selling them overstocked items or if a company decides they are no longer willing to sell to Sam’s for a reasonable price, the item gets dropped. This is especially true of coffee, and guess where we buy coffee.
For a couple of years, […]