#the bittman projects

[mikkeneko]

Long story short: monopolization and consolidation have crushed competition in food industries, collusion means the prices skyrocket (but it's not a crime, see, because they're using an app! laws totally don't apply to apps!!) and nothing short of serious trustbusting is likely to make a dent in prices.

[climatecalling]

What if, rather than play to profit motives, a restaurant could hew to a new set of priorities? Namely, that the ingredients are sourced from regenerative farms, that workers are paid fairly, that the food is nutritious, and meals are affordable to all via sliding-scale prices. ... Bittman’s project is less concerned with establishing a dining destination or two than setting in motion a wholesale paradigm shift. ... “I want to be really disruptive, really revolutionary, really radical. I want to show that there’s a whole other way we can do all the things that are related to food and address everything that’s wrong with the current food system.” ... Bittman said that bringing a non-profit restaurant to market is not that outlandish. After all, we live in a society founded on subsidies, where everything from American universities and agriculture are underwritten by the government. “We subsidize farming, but not eating,” Bittman said. “The United States subsidizes the production of bad food. We subsidize the production of food that’s extractive and destructive and unhealthy and makes people sick, and is bad for the environment and so on and so on. We could be subsidizing food that’s nutritious and supports environmental health and supports farmers. That’s a change that has to be made.”

[rjavaid]

How to Stir Natural Peanut Butter from The Bittman Project on Vimeo.

[rockdwarftv]

Mashup Madness

Or how I've become addicted to system agnostic supplements. Recently, I've been wanting to work on a d6 based system of my own as a larger project to run alongside Gremlins! (I renamed Goblins for thematic reasons). But when I start to look for ideas, I keep coming back to a single book.

The Monster Alphabet by Jobe Bittman and Michael Curtis. It's a wonderfully flavorful book, filled with tables for rolling up the unique abilities of monsters! And I just can't stand that there isn't a system just for that style of game design. The Monster Alphabet, The Random Esoteric Creature Generator and The Compleat Alchemist are all interesting supplements with no system to call home! So, I thought to myself, why not take a preexisting d6 system and try to hack those books and their designs into it? Which is when I settled on using Warrior, Rogue & Mage by Michael Wolf as the chasis for my own d6 system. I have an other d6 system I had begun work on, but I never moved too far along into the design. So, I'll be taking ideas from that and seeing just how far I can take Warrior, Rogue & Mage with my own ideas. Of course, this would come with a custom setting that I've also been thinking about. But I've written enough! Don't mind my creative ramblings, I'm just bored at work.

[rockislandadultreads]

National Grilling Month: Cookbook Recommendations

Master of the Grill edited by America’s Test Kitchen

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

How to Grill Everything by Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Grilling Vegan Style by John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

Rodney Scott’s World of BBQ by Rodney Scott

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

[allwayshungry]

David Tamarkin’s White Shakshuka

A classic shakshuka involves a spiced tomato–red pepper sauce; here that sauce is replaced by garlicky white beans.

Makes: 4 servings Time: About 30 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow or white onion, chopped

2 garlic cloves, finely chopped

1 jalapeño pepper, seeded and finely chopped

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground black pepper

1 (15-ounce) can white beans, rinsed and drained

1 ¾ cups bean broth or water

Juice of ½ lemon

½ cup chopped fresh cilantro leaves and tender stems, divided

Kosher salt

4 large eggs

Warm pita bread, for serving

Hot sauce (such as Tabasco), for serving

Instructions

1. Warm a heavy, 9-inch skillet (preferably cast-iron) over medium heat and add the olive oil. When the oil is hot, add the onion and cook, stirring frequently, until soft and golden, 5 to 7 minutes. Add the garlic, jalapeño, cumin, paprika, and black pepper and continue to cook, stirring, for another 2 minutes.

2. Add the beans to the skillet, followed by the broth, lemon juice, and ¼ cup of the cilantro. Let the beans come to a simmer (turn up the heat if it seems to be taking a while), taste, and adjust the salt. If you used canned beans, you’ll need about 1½ teaspoons; homemade beans will probably need less.

3. One by one, crack each egg into a small bowl, then tip the egg from the bowl into the skillet. Sprinkle a little kosher salt over each egg and cover the skillet. Cook until the whites are firm but the yolks are still runny—this could take 5 or 10 minutes. Put down your phone! Stay present!

4. Serve the shakshuka in shallow bowls, sprinkle with the remaining ¼ cup cilantro, and offer pita and hot sauce on the side.

—Recipe from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals

[binsofchaos]

Three things are true at the same time. The world is much better; the world is awful, and the world can be much better.

Max Roser

-----------------------------------------------------------------------------------

For me, the shopping is as much a part of cooking as the peeling and the chopping, and I linger in the butcher shop, the farmers’ market, and the cheese store. Food people are eager to share their knowledge, and the small exchanges that take place across the counter are precious to me. It’s not about the recipes; these daily conversations ground me in the world, anchoring me in time and place.

The physical act of cooking gives me enormous pleasure, but I also like watching what it does for others. Even the angriest person is soothed by the scent of soup simmering on the stove. The aroma of flour, sugar, and butter mingling in the oven is a better tonic than any alcohol. And the best recipe for a good evening is a dish so fragrant that it makes the tongue-tied start to talk. The formula is simple: when you cook for people, they feel cared for.

- My Kitchen Year | Ruth Reichl

[imaginarycircus]

Wow. We upped my med dose a few weeks ago and I can tell I’m less depressed because I just planned meals and bought groceries and am looking forward to cooking. Making some old favorites. Zucchini souffle and salad one night and chicken in white wine with mushrooms another.

[redviper73]

#quarantinecooking new project - homemade bread. Using Mark Bittman’s No Knead Bread Recipe from @nytcooking and so far so good. I’ll post the result this afternoon. https://www.instagram.com/p/B-2IE5tH-EoeRyx-WVeH0P8BiUhYwA-BQKWXqU0/?igshid=vm1i7ayaimkt

[stoweboyd]

One More Turn Of The Screw At Medium

Announced with fanfare a few days ago: Medium Seeks Partners to Launch New Publications. This is jaw-dropping considering how many pivots the company has undertaken, and how many 'partners' it has screwed over in the process.

Medium's current strategy seems to be growing into a media giant, like a redo of the old Huffington Post or Forbes, before those pubs chased away all the flakes. But in the meantime, they are attracting all the 'thought leaders' writing listcicles and self-help manifestos, and on top are trying to create their own 'publications' with paid writers.

The site is maddening, oversaturated, and terrible to navigate.

Sadly, many writers I know and admire write there.

I am involved in a new publishing venture (about which more later) and I had considered publishing it there, but I think I will go a different route. I don't believe Williams.

My friend Rafat Ali tweeted about this:

Since this is Medium, unfortunately this will close down in a year too. Sad to see writers being fooled & falling for this again & again & again. This NYT story is surprisingly context-free. https://t.co/9GyraZ5a3d

— Rafat Ali, Media Operator (@rafat) March 19, 2019

The NYTimes article was a Bittman puff piece with no discussion of the many pivots at Medium. And no mention of the departure of Hackernoon from Medium and Medium's efforts to screw them as they were moving.

I've written about Medium numerous times:

June 2015 What’s Going On At Medium?

January 2017 Medium shifts direction, away from ads and towards … what, exactly?

January 2018 Medium Continues Dismantling Publications

February 2018 Ev Williams Hires Siobhan O’Conner from Time, to continue Transition into Megamagazine

For those who want to review the various zigs and zags in Medium's history, I recommend Medium's Mess: The rise and fall of the site that was supposed to save journalism by Katie Fustich. Here's one long excerpt:

In 2014 the company acquired and relaunched the digital magazine Matter as a general-interest publication with the goal of creating a home for “timely, original journalism that combines the reporting and scope of serious publications with the fun and intimacy of the social web.” Originally a subscription-funded, Kickstarter-launched science publication, Matter got a new editor-in-chief, the veteran GQ editor Mark Lotto, and became the mouthpiece of Medium itself, commissioning glossy, high-budget content that served as a tentpole for the platform. It published elaborate features like an account of lawyer Shannon Liss-Riordan’s 2015 lawsuit against Uber, as well as Awl-ish musings on neon signs, and an epically long essay on selfies. (Disclosure: Study Hall publisher Kyle Chayka was a contributor.) The aggressive editorial strategy nabbed Matter a National Magazine Award for Joshua Hammer’s long-form reporting on the Ebola crisis, making it the first digital publication to win the award.

In addition to re-launching Matter, Medium expanded its staff. The site raised $25 million and $57 million in 2014 and 2015, respectively, giving the company a $400 million valuation. Medium also continued to roll out new publications funded by its own capital as well as scattered ad deals, like Re:form, a design blog sponsored early on by BMW.

With a sleek publishing interface and shiny, award-winning content, Medium became an attractive publishing option for media newcomers and websites struggling to make it on their own in the digital platform era. In 2013, comics publisher The Nib launched with Medium under cartoonist Matt Bors, and in 2015, by-and-for women’s news site The Establishment set up shop. Smaller media companies like Pacific Standard, The Awl, and The Ringer also began using Medium’s platform as a content management system, in deals sweetened with guaranteed revenue from Medium’s inchoate ad operations. In 2016, Pacific Standard magazine editor-in-chief Nicholas Jackson gushed, “Moving to Medium was an obvious solution for what we wanted to do.”

But there were persistent tremors of uncertainty. In summer 2014, Medium announced it would be rolling out native ads and sponsored posts, finally answering the question of how the site planned to make money (Williams had previously stated that traditional banner ads would tarnish Medium’s aesthetic). In 2015 Matter began to slow down its publishing, and by 2016 it was crumbling, publishing its final post in November. The title relaunched as an independent media incubator-slash-studio that March, with funding from Williams himself and leadership by Lotto and his wife Hillary Frey, the former executive editor of Fusion (now executive editor at Huffington Post). Then the studio closed abruptly in January 2017 due to management issues, leaving writers with potential collaborative projects—book deals and film aspirations—in the lurch. The studio did, however, produce a trailer and swag for its rebrand logo.

Matter’s sudden shift coincided with the departure of Pacific Standard, The Ringer, and The Awl from the Medium platform. In May 2017, less than a year after joining Medium, Jackson was already explaining that Pacific Standard’s departure from Medium would allow it to increase subscriber growth and develop new features. The Awl departed several months later without much fanfare. Editor Silvia Killingsworth described the publication’s return to WordPress in a post that referred to Medium as “a cool experiment, in my opinion.” She continued, “Personally I missed the ads.” (The Medium detour seemed to help derail The Awl permanently; it shut down in January of this year.)

Medium’s meandering business model meant that in early 2017 it was forced to lay off approximately 50 staffers (one-third of the company at the time) and close offices in New York City and Washington, D.C. Under duress, the company pivoted away from serving as a platform for other media brands and doubled down on its own fraught editorial strategy.

[qorwonn]

How to Grill Everything: Simple Recipes for Great Flame-Cooked Food Writen By Mark Bittman

Download Or Read PDF How to Grill Everything: Simple Recipes for Great Flame-Cooked Food - Mark Bittman Free Full Pages Online With Audiobook.

The ultimate grilling guide and the latest in Mark Bittman?s acclaimed How to Cook Everything series Here?s how to grill absolutely everything?from the perfect steak to cedar-plank salmon to pizza?explained in Mark Bittman?s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman?s practical advice on all the grilling basics, this book is an exploration of the grill?s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow ?project? recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You?ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises?like cooking meat loaf or

>

[] Download PDF Here => How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

[] Read PDF Here => How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

[blouinartinfo]

Museum of Arts and Design, New York, showcasing Samantha Bittman’s “Interlace,” a large-scale vinyl mural at new project space 1ST SITE Find out more on BlouinArtinfo.com @artinfodotcom @blouin_artinfo #Blouin_Artinfo #Blouin #Artinfo #BlouinArtinfo  #TopArticle   https://www.instagram.com/p/BnJnt5uHYI2/?utm_source=ig_tumblr_share&igshid=1vkkj53io8a2l

[anvil-mediabook34]

*[PDF]How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

 The ultimate grilling guide and the latest in Mark Bittman?s acclaimed How to Cook Everything series Here?s how to grill absolutely everything?from the perfect steak to cedar-plank salmon to pizza?explained in Mark Bittman?s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman?s practical advice on all the grilling basics, this book is an exploration of the grill?s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow ?project? recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You?ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises?like cooking meat loaf or

 DOWNLOAD NOW

[allwayshungry]

Mexican Street Corn

Ingredients

4 ears fresh corn

1 lime

1/4 teaspoon chile powder, or more to taste

2 tablespoons mayonnaise

Salt and pepper

Instructions

1.Prepare a grill or turn the broiler to high; put the rack four inches from the heat.

2.Husk the corn. If broiling put it on a rimmed baking sheet. Halve the lime.

3. Grill or broil the corn, turning as necessary, until all the sides are charred in places, 5 to 8 minutes total. Squeeze the lime juice into a small bowl and add 2 tablespoons mayonnaise, 1/4 teaspoon chile powder, and a sprinkle of salt and pepper. Stir to combine, taste, and adjust the seasoning, adding more chile powder if you like.

4.When the corn is done, remove it from the grill or broiler and spread each ear all over with some of the mayonnaise mixture. Serve hot.

— Recipe from How To Cook Everything Fast

https://www.bittmanproject.com/p/9-ways-to-enjoy-corn

[binsofchaos]

Socca

Years ago, Kerri and I started making mock socca with different flours – because, after all, it’s just a big thin pancake. Wheat is good: buckwheat, too. There are undoubtedly traditions in using these, not for socca/farinata, but for similar roasted pancakes elsewhere.

Last night, I did it with purple barley, which was local (and given to me by Glynwood’s resident grain genius, June Russell) – and it was sensational. (Hayden Flour grinds it, as do others. I ground my own, I’m proud/embarrassed to report, with my little MockMill.) I will confess I used a little sourdough and let the thing rest for a few hours first, but that was because I have the sourdough. But let me walk you through it both ways:

Traditional: Mix one cup chickpea flour (or fava bean flour, or a combination, or almost any whole-grain or whole-bean flour) with warm water to a thin pancake flour consistency; it should be pourable. Add a big pinch of salt and about a teaspoon of black pepper. You can let it sit for a while (and this was always part of our recipe, though really, I’m not sure it matters) or just proceed. Heat the oven to 500°F; while it’s heating, put a 12- or 14-inch round pan in there (the bigger one is better) – it can be a devoted socca pan, or a cast-iron skillet, or something like this awesome comal from Masienda. When it’s hot, add about ¼ cup of oil; put some chopped onion in the batter (let’s say 1 medium), and some rosemary if you have it, and pour that into the pan – be careful, obviously – trying not to let the pan cool much. It’ll sizzle. Bake, turning the pan occasionally, about 10 minutes or a little longer, until the socca browns on the edges and is dry elsewhere. (Better to let it burn a little on the edges than to have the center too moist, in my opinion.) Eat immediately.

Adapted: Mix about 50g each of starter and water with 100g of flour (I used barley, as I said, but again any whole-grain flour or bean flour will work), and water and stir; add water if necessary to make a thick, stirrable batter. Let sit for an hour, or six – I don’t think this matters much. Heat the oven and proceed as above, thinning the batter at the last minute with more water to make it pourable. Bake as above also. [Editor’s note: You can find another of Mark’s socca recipes here.]

I write this at 7:30 a.m. I assure you I will be making another tonight. Once you start, you cannot stop.

https://mockmill.us/

[kiwibest]

23 Easy Recipes for Distractibaking

If you’re stuck inside, you’ll need an approachable project. You could bake Mark Bittman’s lemon-almond tart (above), our recipe for Katharine Hepburn’s brownies, Nutella banana bread, or any of the recipes in the collection below. from Pocket https://ift.tt/33CWGRV via IFTTT