We hold this truth to be self-evident: America loves pie.
Food writer Adrienne Kane celebrates that right. She has gathered those regional pie recipes into a new cookbook, United States of Pie.
Some excerpts from the interview:
Bakewell Pie: “is adapted from the very common English dessert, Bakewell Tart. I found the Bakewell Pie recipe in an 1886 cookbook called The Unrivalled Cook-book and [Housekeeper’s] Guide. It’s a raspberry jam on the bottom, and then an almond meal sponge on top. It’s not too sweet, so
Chocolate Raisin Pie: “It’s sort of like a brownie in a pie, and it has that wonderful combination of chocolate and raisins — think Raisinets,” Kane says. “And it’s obviously from the West Coast, actually from Southern California. It comes from the fact that California is grape country and raisin country, and it’s sort of an adaptation of using what’s around you.”
Sack Pie: “That is an intriguing recipe. You bake the entire pie in a large paper bag, and so it steams the fruit and the fruit becomes very tender. And then at the last moment, you take it out of the bag and finish it off in the oven and just sort of brown the crust and the top … It sort of smells papery in your kitchen for the first half-hour or so, but I will tell you that it doesn’t taste papery at all.”
Source: NPR – A Pie For All Regions: Serving Up The American Slice
Continue reading The Unites States of Pie – yum!
I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for.
A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best panna cottas I’ve ever had. You know what I mean: Delicately sweet, it was like a dream of cream held together by faith and just a little bit of gelatin.
It struck me — how long had it been since I’d had panna cotta? A few years ago you couldn’t go anywhere without seeing it. Then just as suddenly it went away. It makes no sense. A good panna cotta is as good as dessert gets. Vowing I would never again leave my panna cotta cravings to the whims of restaurant fashion, I determined to master the dish.
How hard could that be?
…it turns out pretty hard, here’s the full story, and scroll to the last paragraphs for the perfected recipe:
Cracking the code of panna cotta
Continue reading Searching for the perfect Panna Cotta dessert recipe
Note that it says the Queen prefers:
- 29% – blue
- 13% – floral
- 11% – cream or green
- 10% – pink or purple
- 4% – red, orange, or yellow
- 2% – black
- 1% – checkered or beige
And, some close-ups.
Continue reading Modern Royals – Rainbow Queen in the British Vogue
find more at – Jeannie Jeannie
Sunscreens prevent sunburns, but beyond that simple fact surprisingly little is known about the safety and efficacy of these ubiquitous creams and sprays.
FDA’s failure to finalize its 1978 sunscreen safety standards both epitomizes and perpetuates this state of confusion. EWG’s review of the latest research unearthed troubling facts that might tempt you to give up on sunscreens altogether.
That’s not the right answer – despite the unknowns about their efficacy, public health agencies still recommend using sunscreens, just not as your first line of defense against the sun.
Here are the surprising facts:
– No consensus on whether sunscreens prevent skin cancer.
– Some evidence that sunscreens might increase the risk of the deadliest form of skin cancer for some people.
– The common sunscreen ingredient vitamin A may speed the development of cancer.
– Free radicals and other skin-damaging byproducts of sunscreen.
– Pick your sunscreen: nanomaterials or potential hormone disruptors.
– Europe’s better sunscreens.
– The 34th summer in a row without final U.S. sunscreen safety regulations.
keep reading – each fact has an explanation at EWG
// Thx to Swiss Miss, Photo via Robert S. Donovan