#mark bittman

[writerly-ramblings]

Books Read in March:

1). Garments Against Women (Anne Boyer)

2). Our Spoons Came from Woolworths (Barbara Comyns)

3). Enter Ghost (Isabella Hammad)

4). During the Reign of the Queen of Persia (Joan Chase)

5). Animal, Vegetable, Junk (Mark Bittman)

6). The Gospel of Orla (Eoghan Walls)

7). State of Wonder (Ann Patchett)

8). Occasional Prose (Mary McCarthy)

9). The Hero of This Book (Elizabeth McCracken)

10). The Tea Ceremony (Gina Berriault)

11). Double Blind (Edward St. Aubyn)

12). Rapture (Susan Minot)

13). Remembered Rapture: The Writer at Work (bell hooks)

14). The Friend Who Got Away (ed. Jenny Offill and Elissa Schappell)

15). The Art of Waiting: On Fertility, Medicine, and Motherhood (Belle Boggs)

16). Birnam Wood (Eleanor Catton)

17). How to Think Like a Woman (Regan Penaluna)

[yourcosmichomegirl]

BOOK recommendations - from an AQUARIUS:

You can actually help the collective, just by focusing on your own personal growth, but you should already know that.

[starstuffandalotofcoffee]

beans and greens my beloved

[icarus-suraki]

I don't want to clown on the original post because it seems like a lot of people agree with it but at the same time...

...this is like how Mark Bittman writes recipes lmao

[submarinerwrites]

guys okay i finally took the plunge and started using diamond crystal kosher salt and.......... im sorry to say but the hype is real. it’s soft and fluffy and the crystals are all the perfect size and it tastes genuinely so good: airy and more delicate and less intense than morton’s with none of that kind of harsh almost metallic aftertaste. texturally ive never felt a salt like it. cooking with it is insane. it melts right into food and bc of the texture it seasons everything so evenly. unfortunately all the salt snobs are right. i didnt want them to be but oh my god. if you’re on the fence about it. this is your sign.

[cmlotus]

Mark Bittmans Apple UpsideDown Cake

[markyrph]

Mark Bittman Dot ComFor Real

[dearest-klaroline]

Mark Bittman Dot ComFor Real

[thelcsdaily]

Baked Salmon with Lemon and Thyme

My favorite salmon dish baked in the oven. This salmon is so simple to bake that it will quickly become a mainstay on your weekday menu. But I want to provide one crucial piece of advice right away: Instead of cooking the salmon pieces in a baking dish, use a sheet pan. With the former, the fish will cook evenly and avoid having raw centers and dried-out tops since the oven's heat will be able to circulate throughout the fish.

“Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.” — Mark Bittman

[probablyasocialecologist]

The “Green Revolution” is the name given to a wholescale transformation of global food production led primarily by the United States that began in the 1940s and accelerated from the ’60s through the ’80s. It used collaborative research, public subsidies, chemical fertilizers, and genetic modifications to increase global food production, but it also led to greater carbon emissions from agriculture, soil erosion, increased diffusion of toxic chemicals, and other environmental degradations. There were also profoundly negative social consequences, as large agricultural production was emphasized without any accompanying focus on inequalities in land distribution or gendered labor. Overall food instability as a result in fact increased in countries where the Green Revolution took place, even as it decreased globally. How did that happen? The food writer and historian Mark Bittman notes that the massive decrease in global hunger in these years happened almost exclusively in China, where there was no Green Revolution. Instead, Chinese leaders focused on state support for independent farmers, and the goal was to reduce poverty, not just increase crop yields. Having more crops available does not mean they will be properly distributed, after all. Much of the world’s explosion of new corn products during the Green Revolution in other countries, for example, went to ethanol and high-fructose corn syrup. China’s more direct if still imperfect approach achieved more of what the Green Revolution promised: “Production tripled post-Mao, but, more important, the world’s most dramatic decrease in poverty ever took place.” That didn’t happen because of technological change alone, but because of the combination of technology, investment in ordinary people, and economic regulation.

Avram Alpert, The Good-Enough Life

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

IN THIS NEWSLETTER

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#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

#basil and tomato fried rice

#salmon and tomatoes on foil

#butyermilk tres leches cake

#recipe’s #the veggie newsletter

#tania shichynsky #dinner parties

#packed lunches #food

#original food #xpuigc #pucex

#olaf peterson #de tot

[kragehund-est]

if you were never taught how to cook, i highly recommend mark bittman's how to cook everything. the cookbook has 2,000 recipes, as well as in depth instructions for the techniques used. it might be the single best cookbook for a beginner.

[jingerbunny]

I feel today's kitchen adventures have fully cemented me into my Bean Queen title. Red bean and ham soup from Mark Bittman, crispy roasted chickpeas, and Alton's Brown's Once and Future Beans.

[inexplicablymine]

BEAS my LOVE it's nice ask week time! hello hello <3

my ask for everyone is...what is a book you are looking forward to reading and a movie you are excited to watch in 2024? :) xoxo roop

HI ROOP MY LOVE

So my answer is was and will be The Pairing by Casey McQuiston, though I was lucky enough to get my hands on an ARC so I am sitting like a fat happy cat right now for that one. I will say though that I am really looking forward to reading a number of Chef Memoirs and Cooking books this year.

The not so short TBR list of my cooking books to read this year

Cooking in General

Salt Fat Acid Heat by Samin Nosrat

The Joy of Cooking by Irma Rombauer

How to Cook Everything by Mark Bittman

Tasting History by Max Miller

The Science of Cooking by Dr. Stuart Farrimond

The Flavor Bible by Andrew Dornenburg and Karen Page

Chef Memoirs

Kitchen Confidential by Anthony Bourdain

Climbing the Mango Trees by Madhur Jaffrey

Toast Nigel Slater

Notes From a Young Black Chef by Kwame Onwuachi

Save Me the Plums by Ruth Reichl

Yes Chef by Marcus Samuelsson

Heat by Bil Buford

Eat a Peach by David Chang (THE ONE THAT IS COMING OUT THIS YEAR ON THE LIST)

as for movies...

DUNE 2 MY BELOVED

Spiderman beyond the spiderverse

I am sure there will be more but those two are at the top of my list right now

[lowlights]

🌻 If you get this, answer with 3 random facts about yourself and send it to the last 7 blogs in your mentions, anonymous or not! Let's get to know the person behind the blog 🌻

-Ash💗

HI BBY.

@yeehaw-djarin is helping me with this-

I'm an "amazing" cook

I've sung at a Buddhist monastery for the Dalai Lama and Laila Ali

I've gotten to interview one of my favorite food writers- Mark Bittman

[lizbethborden]

For my first swing at it, I'm really happy with the tomato jam. I initially thought of it when I'd made a breakfast sandwich version of my Ultimate Prosciutto Sandwich (for anyone not deep in my blog lore, this is kind of my white whale as far as food goes and I've been making variants of it for like 6mo). I'd had tomato jams before and didn't like them because they were so overly sweet, so IDK why it popped into my head, but I was eating said breakfast sando and was like, "This wants tomato jam." So I have made some and will probably foist some on my parents, etc. Instead of being a decent human being and following a recipe for my first time, I just read a few and kind of winged it, as follows:

2lb roma tomatoes roughly chopped -- they were just ordinary, shitty supermarket tomatoes

1 onion sliced thin

A bunch of garlic sliced thin

I knew I didn't want to add more sugar than I strictly had to, so I started with the sliced onion and sweated it until it was fully limp, the tiniest bit brown, and smelling sweet. I added the garlic and deglazed with a splash of red wine (which I don't normally have--I might have used vodka if I hadn't had the wine). I did salt a bit at this stage, but I knew I would be cooking the final product down a long time, so I didn't add much.

I added the tomatoes, and then the following in a set of proportions that I just completely fucking winged for no particular reason:

Hickory salt

Smoked paprika

Sweet paprika

Raw sugar

Regular salt

Cumin

Aleppo pepper

Tomato powder (to make up for the shitty tomatoes)

My goal was to bring out the complementary savoriness and sweetness of the tomatoes and add a little bit of heat. I am really not a spice for spice's sake person, but the aleppo pepper is not on-your-lips, front-of-your-mouth hot. At least here and in the relatively small quantity I used, it builds slowly and lingers toward the middle-back of your mouth.

As the tomatoes cooked down, I also added the following:

More salt

More sugar

Drizzle of balsamic

Squeeze of half a lime (borrowed from Mark Bittman's recipe)

I periodically went through the pan with a potato masher to crush the tomatoes and break down the skins. I considered using the immersion blender, but I ended up liking the rough, chunky texture.

Anticipating that I would be using this as a spread when cold or room-temp, once it was at the consistency I liked, I let it cool, tasted, then finished with a little more salt and sugar. My experience is that food tastes flatter when cold, so I wanted to make sure I seasoned it for the last time when it was at the actual serving temperature.

I wasn't interested in a huge sandwich for tonight so I made some bite size versions of The Sandwich. Tomato jam on the bottom, arugula, prosciutto (NOT supermarket shit!!!!!!!!!), microplaned parmigiano. I had been thinking I'd need to finish with a little bit of honey because I wasn't sure the jam was quite sweet enough (ironic, considering I started out sweet-jam-critical) but the parmigiano's... um... footy qualities bring out the sweetness of the tomatoes with nothing else needed. A few drops of a good olive oil (I used Partanna, sorry mainland Italy). Just all on top of fette biscottate because they're Italy's greatest invention actually. Yeehaw/mangia/l'chaim :)