Search Results for brine
1-20 of 60 Search Results for
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... substantial health and mortality advantage have left us susceptible to a placebo effect worth billions to the nutritional industry. It concludes that, in the absence of any real evidence of miraculous effects, there remain good reasons to eat brined vegetables, not the least of which is simple pleasure. Two...
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... period of time, I can improve my immune strength, my digestion, and, most importantly, revel in the pure sensual plea- sure of a sour pickle or forkful of kimchi. NOTE 1. Kvass is a beverage made from sourdough bread starter, or beets with a salty brine. Natto is a dish made from soybeans, inoculated...
Gastronomica (2020) 20 (2): 96–98.
Published: 01 May 2020
..., and dangerous. Opening my jaws wide in an attempt to match the thing s great height, I bit into Hoppers muskymasterpiece. Onions and tomatoes slipped out sideways. The beef, smoky and dense, re- leased its glistening prize of salty fat brine. This is where I learned the joy of salivation a buccal wash...
Gastronomica (2003) 3 (2): 25–28.
Published: 01 May 2003
...David Downie A Roman Anchovy's Tale author David Downie investigates contemporary Roman uses of salted anchovies, comparing them to the garum , liquamen , muria , colatura , and hallex fish sauces, pastes and brines of antiquity. His point of departure is a self-styled "archeological restaurant" in...
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
... that, besides being an important source of protein for the First Nations in British Columbia, also plays an important social and ceremonial role. Since the early twentieth century it has continually been exported (either in brine or frozen) to the Japanese market because of a large and sustained demand...
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... in layers in a container with a weight on top to FIGURE 2: Wild berries offered by a street vendor in the Russian Far East. PHOTOGRAPH BY SHARON HUDGINS © 2006 G A S T R O N O M IC A 33 F A L L 2 0 1 9 press the leaves down into the brine that forms inside. I knew Siberians near Lake Baikal who...
Gastronomica (2019) 19 (1): 65–78.
Published: 01 February 2019
... brine or water rather than fried in oil, giving hansik its reputation as a healthy cuisine. Fermentation is one of its striking features that is thought to have preventative properties and to aid digestion. Representative fermented foods such as kimchi (fermented cabbage), ganjang (soy sauce), doenjang...
Gastronomica (2016) 16 (4): 110–114.
Published: 01 November 2016
... toss a name into the steamy kitchen air, and the storytelling came out rich like a thick sauce over a broiled chunk of meat. There were also recipes, cooking tips, suggestions, witty words, and warnings. Add just a pinch of salt to the ground pork. Remember the cabbage is already salted by the brine...
Gastronomica (2016) 16 (1): 95–98.
Published: 01 February 2016
... aunt s familiar recipes for pickling and brining tongue and corn beef, sauer- braten, and sauerkraut. Here s how it looked in Terre Haute for my mother and her friends, in the 1950s and 60s. They were known by their hus- bands names my mom as Mrs. Walter Sommers; Sunny as Mrs. Nelson Cohen; and Edna...
Kimberly D. Nettles-Barcelón, Gillian Clark, Courtney Thorsson, Jessica Kenyatta Walker, Psyche Williams-Forson
Gastronomica (2015) 15 (4): 34–49.
Published: 01 November 2015
..., one of her favorite West Coast ingredients, and spiked it Creole-style with Tabasco and cayenne. For her bronzed, gorgeously lacquered turkey, she chose a free-range bird from a local farmer and brined it overnight, then glazed it with bourbon and brown sugar, a nod to the importance of sugar...
Gastronomica (2015) 15 (1): 62–72.
Published: 01 February 2015
... 62 S P R IN G 2 0 1 5 alongside a bulging purse seine, lower a hose the diameter of a municipal water pipe into the churning, silvery catch, pump ton after ton of fish aboard, and then shuttle them to shore for brining and flash freezing for shipment to the Far East. To monitor the catch, ADF&G...
Gastronomica (2013) 13 (4): 12–15.
Published: 01 November 2013
... portions of various dishes appear on my plate while I m chew- ing and cannot object, then second and third helpings of ABOVE: Yulia plucks last summer s tomatoes, pickled in brine, from the jar her cousin Kazik (Kazbek) brought in from the ground cellar. photograph by jenny holm © 2007 G A S T R O N O M IC...
Gastronomica (2012) 12 (4): 122–123.
Published: 01 November 2012
... of hot tuna into brine, gobbling down sow s womb with cumin and vinegar, and reaching greedily the bookshelf | author name Books in Review w iN t e r 2 0 1 2 123 G a S t r o N o m ic a Birds of Paradise: A Novel Diana Abu-Jaber New York: W .W . Norton & Company, 2011 362 pp . $ 25 .95 (cloth) Like...
Gastronomica (2012) 12 (3): 31–39.
Published: 01 August 2012
... state- of-the-art kitchen gear or corporate products . The female food blog writers I discuss in this essay write about virtually every major regional, national, and ethnic cuisine . They explore and teach techniques from grilling to roasting, braising to brining, baking to canning . Also on display is...
Gastronomica (2012) 12 (2): 53–58.
Published: 01 May 2012
... gochu garu and several small jars of preserved brine shrimp to make kimchi at home. My father vowed to supply my mother with the fresh ingredients and a whole refrigerator dedicated just to kimchi, so that the sharp odors of fish and fermentation didn t permeate the rest of our food. The problem...
Gastronomica (2012) 12 (2): 77–82.
Published: 01 May 2012
... . That we lived in a solid, respectable, brick house, in a neighborhood beyond our means . That my father smelled of fish of brine and diesel and the net s wet twine when he came in from the sea . That her father had a clean, piney, antiseptic smell when he came home from the hospital . That my mother...
Gastronomica (2012) 12 (1): 100–102.
Published: 01 February 2012
... at the best restaurants in the region, brined, roasted, cured, and sliced with culinary charm . Their meat will be praised and photographed for magazines and books . But first, here they are, patiently waiting, quarantined and anonymous . How about I call you Mathilda and make a porchetta out of you...
Gastronomica (2010) 10 (4): 25–34.
Published: 01 November 2010
... fruits were brined and consumed locally. What was true in Carolina was true in Georgia and Florida. In 1827 a reviewer in the American Quarterly of Grant Forbes s utopian Sketches, Historical and Topographical, of the Floridas responded to the author s vision of an olive-rich East Florida by observ- ing...
Gastronomica (2010) 10 (1): 128–130.
Published: 01 February 2010
... you could open to look out as if you were on the sea, or look in on her life? Where is the kitchen, the brodet simmering on the stove, the table laid out with kruha, the place where the wood box stood, where a shoe kicked a barrel and black olives turned slowly in the brine, one clean revolution...