bottomupfood's Profile

We used dried beans (soaked and then cooked separately) and didn't have any trouble with mushiness. Substituted Sri Lankan curry (from one of the Heidi Swanson cookbooks) for za'atar. Added farfalle pasta as this was dinner. Halved the lemon zest and juice. The result was delicious. Thanks for the start with this recipe!

Or just make your own pasta sauce. What's next, buying toasted bread?

No matter how you all feel, the fact of the matter is that pie is a declining category in food retail. People are eating less of it. I love it, too, but it is moribund.

Just because we know how to do things responsibly doesn't mean that we do. Plus, none of this applies for farmed salmon. This shortcut is attractive but not responsible.

Mmm, gelatin!

I would love to check these out, but when I click on them I get this error message: "Administrator access is required to view that page."

Funny you should post something like this. I've just been looking as house listings online in Seattle, and I swear if I see one more red dining room I'm not going to buy one.

I bought this book and am disappointed by it. These recipes barely include any of the odd grains in question. Of course I can use 1/8 of a cup of teff or rye - I can do that on my own without a recipe book telling me how. Bit let down.

Put it back together into a mini pig.

The dish will be much better if you make your own tofu, all the way from soy beans. It's surprisingly easy and much tastier. Here's a blog post on how: http://bottomupfood.wordpress.com/2011/06/15/homemade-tofu/