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Showing results for tags 'Mark Bittman'.
Found 5 results
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Useful Q & A about eating well. I personally adhere to the Julia Child diet: everything in moderation (well mostly ). -
We started using Purple Carrot 3 weeks ago (family plan which gives us 2 4-serving meals per week). We have been eating probably around 75% vegetarian at home for the past year or so, and figured this could potentially introduce us to some new techniques/tastes in a relatively convenient way. Compared to the vegetarian options from Blue Apron, these seemed more interesting. So far so good. Only 1 or 2 of the meals have been "knockouts," but all but tonight's "North African Orzo Risotto" have been pretty decent. Favorites thus far have been spaghetti & carrot noodles with tomato sauce and miso/walnut "meatballs" (which you make from scratch with oats, nuts, & miso), and potato/collard green korma made creamy with almond milk. There is a disconcertingly large amount of packaging that comes each week, but nearly all of it is recyclable, and I'm told they are working on a system for customers to return packaging. Any other Purple Carrot folks out there? -
Mark Bittman with a food-centric appraisal of the election results in California: The Food Movement Takes a Beating -
There are so many mistakes in this article, that I hardly know where to begin. Here's the comment I added to the online article: So much misinformation here. There is no point in soaking dried nixtamal (aka pozole corn, hominy) to make masa. Washing is part of the process of making nixtamal, after cooking dried corn with lime it is washed to remove the gelatinous hulls. Plus, it is much harder to finely grind wet corn than to grind dried nixtamal in a grain mill. I often make nixtamal from scratch, cooking dried field corn with cal. The biggest challenge has been grinding the wet corn. I often oven-dry it before grinding, for that reason, and then rehydrating--essentially making homemade masa harina. So to make your own masa from dried nixtamal-pozole corn-hominy, grind it fine and then add water. As others have noted, fat is not used in corn tortillas. It is sometimes used in flour tortillas to make them more flexible. And solid fat of some sort of course is essential in tamales. Vegans can use coconut oil--it makes delicious tamales. And flouring prepared masa is also not necessary. If anything, the masa needs to be quite moist, so that the tortilla doesn't crack while being pressed. The secret to using a tortilla press is to cut open a heavy-gauge plastic zip bag and press the masa inside the layers of plastic. If the masa is of the correct consistency, the plastic will peel off easily. Rancho Gordo sells dried whole nixtamal for making pozole, and it can also be used to make masa.
