tag:blogger.com,1999:blog-24828978336447724532012-02-16T04:27:23.982-08:00The diary and agonized musings of a foodie on the brink.Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.comBlogger51100tag:blogger.com,1999:blog-2482897833644772453.post-32394911084661113882009-01-02T21:53:00.000-08:002009-01-02T22:37:44.948-08:00

Vinny: "So the two youts went in ..." The Judge: "Ahhh -- what was that word?" Vinny: "What word your honor?" The Judge: "Two what?" Vinny: "Youts? ... Oh I'm sorry ... ... two YOOOUUUTTTHHHS." From "My Cousin Vinny" (1992)And I say: Youts today! What DO they eat? I was checking out at the local supermarket yesterday, and the cashier (I'm guessing 18-ish in age) held up just

Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.com8tag:blogger.com,1999:blog-2482897833644772453.post-2535357381499043692008-12-30T10:32:00.000-08:002009-03-20T20:30:52.851-07:00

Since avoiding gluten consumes my Naked Fork life, it must be given some due here.Gluten is present in wheat, rye, barley and malt (and, due to contamination from harvesting and storage, also in most oats). Gluten is the molecule that gives texture to breads and other baked goods and makes these things yummy! It enables baked products to hold together and expand in cooking. People who have

Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.com6tag:blogger.com,1999:blog-2482897833644772453.post-77357156223859668812008-12-10T13:22:00.000-08:002009-04-17T10:59:58.547-07:00

BEAUTIFUL Native American-inspired gourd pot by Deborah EasleyFROM MO PLANTS A word used to differentiate winter from summer squash. Summer varieties being delicate, fragile, quick to slice, speedy to cook. Winter varieties being hearty and dense, heavy and encased in armor, such that they have been used by ancient civilizations for art, bowls, spoons, dippers, ceremonial rattles ... and

Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.com1tag:blogger.com,1999:blog-2482897833644772453.post-60827468359812646002008-12-03T10:11:00.000-08:002009-03-20T20:27:36.424-07:00

This entry is not, as the reader might expect, about water in bottles or water from magical springs. Nope. This entry is about Alice Waters, proprietor and visionnaire of the oft-celebrated Chez Panisse restaurant in Berkeley, California. (Beautiful book cover below by David Goines, long-time illustrator for Chez Panisse, the image below linked from his site.)Alice came to the Indiana heartland

Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.com1tag:blogger.com,1999:blog-2482897833644772453.post-82371397312102676042008-11-16T12:43:00.000-08:002008-12-10T07:58:29.972-08:00

I thought it appropriate to make my first Naked Fork stab into The Egg.This blog, after all, was "hatched" from my obsessions with food. And, when I was very little, my family lived on a chicken farm in rural Utah. So, before I get to the crux of this story -- the egg, that is -- please walk with me along a short stroll through these formative years.My memories as a 5-year-old are scanty, but

Suzettehttp://www.blogger.com/profile/03657909287885182069noreply@blogger.com4