Category: links

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“America is the wealthiest nation on Earth, but its people are mainly poor, and poor Americans are urged to hate themselves. To quote the American humorist Kin Hubbard, ‘It ain’t no disgrace to be poor, but it might as well be.’ It is in fact a crime for an American to be poor, even though America is a nation of poor. Every other nation has folk traditions of men who were poor but extremely wise and virtuous, and therefore more estimable than anyone with power and gold. No such tales are told by the American poor. They mock themselves and glorify their betters. The meanest eating or drinking establishment, owned by a man who is himself poor, is very likely to have a sign on its wall asking this cruel question: ‘if you’re so smart, why ain’t you rich?’ There will also be an American flag no larger than a child’s hand – glued to a lollipop stick and flying from the cash register.

Americans, like human beings everywhere, believe many things that are obviously untrue. Their most destructive untruth is that it is very easy for any American to make money. They will not acknowledge how in fact hard money is to come by, and, therefore, those who have no money blame and blame and blame themselves. This inward blame has been a treasure for the rich and powerful, who have had to do less for their poor, publicly and privately, than any other ruling class since, say Napoleonic times. Many novelties have come from America. The most startling of these, a thing without precedent, is a mass of undignified poor. They do not love one another because they do not love themselves.”

― Kurt Vonnegut, Slaughterhouse-Five

https://www.goodreads.com/quotes/158414-america-is-the-wealthiest-nation-on-earth-but-its-people

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Today’s links — All about canned tuna

Today’s links are all about tuna. 🐟

  • Spicy Orecchiette With Tuna, Peas, and Lemon Recipe — Orechiette is loaded with meaty canned tuna and bright, sweet peas, then gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish.
  • Tuna Patties — Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.
  • Mayo-Free Mediterranean Tuna Salad Sandwiches Recipe — This mayo-free tuna salad is loaded with Mediterranean flavors, including plenty of fresh olive oil, capers, olives, fennel, celery, and a splash of lemon.
  • White Bean and Tuna Salad — Simple tuna and white bean salad, a classic combination and so easy to make!
  • Tuna and Tomato Pasta — A simple dish of pasta shells with a buttery tomato sauce, tuna and ricotta, all baked with a cheesy parmesan crust.
  • Mediterranean Tuna Pasta — Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese
  • Pan Bagnat: Le French Tuna Salad Sandwich — The pan bagnat is the sandwich version of the salad Nicoise. You can find either in various forms all over the Mediterranean coast where it is made with fresh seasonal ingredients. Here, olive oil packed canned tuna is mixed with olives, red onions, fresh herbs, and vinaigrette. The salad fills the center of a crusty French baguette. In this case “crusty” is the operative word. The bread must have a hard crust on the outside otherwise it will fall apart. Pan Bagnat literally translated is “wet bread” – the point is for the vinaigrette to soak into the bread. In my opinion, THAT is what makes this such a great sandwich.
  • Sustainable Canned Tuna Taste Test — Canned tuna used to be a very inexpensive source of protein, but it isn’t necessarily anymore. The price varies depending upon where it comes from and how it’s caught. For the purposes of this review, I reviewed only sustainably caught white albacore tuna, mostly brands available at the supermarket. Generally domestic brands are more expensive than imported.
  • 4 Cans of Tuna That Get a Thumbs-Up from the Seafood Industry — And 3 That Don’t — In the world of nostalgic foods, there are a few standouts: hot chocolate (with mini marshmallows, of course), macaroni and cheese, peanut butter and jelly, and the diner classic, the tuna melt. Just the thought of a homemade melt takes us back to sick days, snow days, and pretty much any other day that Mom was responsible for a hot lunch.
  • 2017 Tuna Shopping Guide — We’ve ranked 20 well-known canned tuna brands that can be found in grocery stores nationwide based on how sustainable, ethical, and fair their tuna products are for our oceans—and for the workers that help get the products to store shelves.
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Today’s Links — All About Beans!

Today’s links are all about (British) beans.

  • Baked Beans — These are the perfect comfort food.  Serve with plenty of crusty bread or cornbread to sop up all the tastiness!  They are also very tasty spooned over hot buttered toast.
  • British Baked Beans — Baked beans are probably one of the most common (if not the) canned items to buy in England. They are an easy, saucy side for any dish from fish and chips, sausage rolls, beans on toast (the perfect budget meal) and even breakfast.
  • British-Style Beans on Toast Recipe — As a late-night snack, a light supper or even a quick snack, beans on toast make an ideal comforting meal when what you need is something warm in your stomach. Another excellent reason to love this simple, hearty dish is that it is very gentle on the wallet. Even after making this filling dish, you should have enough money left to afford a pint or two at the pub.
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Today’s Recipe Links

Here are some tasty recipes to try out today.

  • How To Make the Absolute Best Crab Cakes — Crab cakes should be all about the crab — no questions asked. They should be crispy on the outside, moist and flaky on the inside, and taste exclusively of fresh, delicious crab: no fillers or excess spices getting in the way. If you agree, you’ve come to the right place.
  • Smoked Pulled Pork: Delicious Results in Almost Half the Time — Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you up in the wee hours of the morning checking your smoker. Thanks to accurate temperature tools and careful monitoring of the temperature of both the smoker and the meat inside it, we were able to cut 7 hours off of traditional smoking times while preserving all of the flavor and most of the moisture and silky texture.
  • How to Make the Internet’s Favorite Tomato Sauce Your Own — There may be no tomato sauce more famous—or minimalist—than Marcella Hazan’s. Deemed Genius in 2011, the recipe’s ingredient list is as simple as can be: tomatoes (fresh or canned), butter, onion, and salt. That’s it.
  • Greek Casserole — Today I made a Greek Casserole, which essentially is almost like a lasagna, and a Greek Pastitsio, but using leftover cooked beef. If you don’t have any leftover beef,  you can use the equivalent in browned ground beef in its place.
  • Old Fashioned Baked Hash — Simple and incredibly tasty. Your family is sure to love this tasty combination of leftovers and fresh vegetables.
  • Crab Dip — Here’s a delicious and EASY crab dip to serve at your next party! Just mix some lump crab meat with sour cream, mayo, shallots, and seasonings, and it’s ready for the party table. Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.
  • Honey Mustard Dressing — Honey Mustard Dressing is ready in 10 minutes or less and adds zip to any salad, but don’t let lettuce have all the fun! Use it as a dipping sauce for chicken fingers, a marinade for pork, or toss it with freshly roasted vegetables!
  • Creamy Tomato & Basil Soup — A great tummy warmer. Simple to make and oh so tasty!
  • Get Well Custard — Quite simply delicious. Serve with berries or fruit.
  • How to Make the Easiest New Orleans-Style Beignets — Biting into a beignet is like biting into a buttery, fluffy pillow. When fried in hot oil, the slightly savory dough yields bite-size nuggets with perfectly crisp exteriors and tender interiors that beg for a dusting of powdered sugar and a cup of hot coffee.
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Catching up on recipes to try

Still more to come. Don’t even begin to think I’m getting close to the end, here. 😉

  • The Best Crispy Roast Potatoes Ever Recipe — These are the most flavorful crispy roast potatoes you’ll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
  • Spaghetti à la Bolognese — “Bolognese sauce is one of those recipes that transcends its particular cuisine: I remember preparing it at the Plaza-Athénée in Paris in the 1950s. Recipes for different versions abound. My wife, who loves spaghetti Bolognese, makes hers with beef, pork, and veal. The most common version is made with beef only, but in this recipe, I use half Italian sausage and half ground beef.” — Jacques Pépin
  • How to Make Sun Tea — A great way to make some tea without heating up your kitchen is to use the power of the sun to make sun tea.
  • Turkey Tetrazzini — Turkey tetrazzini recipe, a turkey casserole with egg noodles, mushrooms, peas, Parmesan and Swiss cheeses, cream, bread crumbs and turkey.
  • Best Ever Sloppy Joes — Best ever Homemade Sloppy Joes! 1-pot, with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.
  • Glissade Chocolate Pudding — I’ve done chocolate pudding many, many ways over the years. And it’s nearly always good. But from this day forward if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I’ll be using.
  • FERMENTED PICKLES — This easy fermented pickle method uses salt water but also a secret little trick I call raw apple cider vinegar. Maybe it’s not so secret but it’s a great trick, especially if you’re new to fermenting and a little skeered.
  • Spicy Shrimp Skillet with Tomatoes and White Beans — Quick-cooking shrimp is an ideal contender for a fast weeknight skillet dinner — especially when juicy tomatoes and hearty white beans join the party. This spicy dinner relies on just a handful of ingredients to become something that’s simple and satisfying. Serve it in low bowls to catch the flavorful broth, along with some crusty bread for dunking and a salad for something green, and you’ve got complete meal.
  • How To Make Croissants — How to make croissants gives you a foolproof method so you can confidently mix, fold, roll, and assemble flakey, buttery croissants at home that taste exactly like the best croissants from a French bakery in Paris. Swear.
  • Creamy Blue Cheese Dressing — Ditch the bottled dressing and make bold, creamy blue cheese dressing at home in mere minutes! You probably have everything you need already in your fridge!
  • The Best Nachos — These classic Tex-Mex nachos are loaded to the MAX! Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa. They’re a great snack, party appetizer, or even casual weeknight dinner.
  • Swiss Steak — Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce.
  • Steak Diane — Try this classic recipe for Steak Diane! “Diane” refers to the pan sauce made with mustard, Worcestershire, cream, and cognac. It’s ready in under 30 minutes, making it a great choice for a date night in!
  • Tuscan Roast Pork — This Tuscan roast pork is made from a seared pork loin rubbed with a garlic, rosemary, and sage paste and then slowly roasted in the oven. Easy, elegant, and certain to impress.
  • Creamy Chicken & Butter Biscuits — I’ve been in the process of reducing the size of some of our favourite meals and today’s casserole is our favourite Chicken & Biscuit casserole reduced to feed only 2 or 3 depending on how hungry you are!
  • Homemade Vanilla Cake — If you’ve been searching for the perfect, easy-to-make, but totally delicious homemade vanilla cake, this recipe is for you! It’s light, fluffy, and works great for any occasion!
  • Easy Vanilla Buttercream Frosting — This quick, easy, fluffy, spreadable, pipeable, food-dye-able, not-too-sweet, but totally delicious vanilla buttercream frosting is a baker’s dream! This is your go-to buttercream frosting!
  • How to Make Thai-Style Fried Shallots — Fried shallots go from 0 to 100, real quick. Here’s how to streamline the process for a perfectly crispy, crunchy garnish every time.
  • Irene Kuo’s 1-2-3-4-5 Spare Ribs — “This is a lighthearted title for an extremely easy and delectable dish—the 1 to 5 referring to the simmering ingredients. The sauce-coated meat is succulent, with a deep sweet and sour flavor. The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad. The ribs are also good as an appetizer.” —Irene Kuo
  • Shrimp Cakes — These easy Shrimp Cakes are such a good weeknight meal. They’re made with shrimp and sweet potatoes mixed with garlic and other spices. Serve with tartar sauce and coleslaw!
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Still more recipes to try

Today I continue collecting the recipes I haven’t gotten around to trying.

  • Chicken Pad Thai — A take-out favorite comes home for dinner. Here’s our version of Pad Thai with chicken. A little prep goes a long way and makes this dish an easy stovetop dinner. You can do this!
  • Crispy Tacos (Tacos Dorados) — Commercial taco kits are convenient, but the seasoning packets taste dusty and flat and the shells are short on flavor and prone to cracking. Frying your own shells results in great taste and texture, but the process is tedious and messy. Instead, we made tacos dorados, a Mexican preparation in which corn tortillas are stuffed with a beef filling before being folded in half and fried.
  • Foolproof Pan Pizza Recipe — A pan pizza recipe for those who love a thick and crispy crust that’s golden on the botton, but puffy and soft under the layers of sauce and mozzarella.
  • Crispy “Everything” Flatbread – “Everything” and Everything — These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’re savory, and interesting enough to eat by themselves, but also pair perfectly with countless dips, any cheese plate, and of course, anything you’d schmear on a bagel.
  • Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol — I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin in Sebastopol, where they serve an amazing chicken karaage that comes with a miso ranch dipping sauce. The cool, tangy sauce is just perfect with the fried nuggets of chicken, and I assumed (correctly so, as it turns out) that it would be just as effective with these skewers.
  • Easy Baked Beef Brisket – Slow and Low is Not the Tempo — Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and once it finally did, it was dry? It left you disappointed, disillusioned, and wondering what went wrong. Well, I won’t bore you with all the scientific, easy-to-Google details, but basically meat can “stall” during long, low-heat methods, and never reach the proper internal temperature to fully release all the succulent goodness. 
  • SALTY CASHEW-COCONUT COOKIES — I wanted a cookie that reminded me of a PayDay bar because those are one of the best candy bars ever invented. And in fact you could probably use roasted salted peanuts here in this recipe just fine but I haven’t tried it because I’m a FANCY GIRL NOW and my peanuts are cashews. (Actually, it’s ’cause of peanut allergies in some kids we know but the “too fancy for peanuts” excuse sounds so glamorous!)