February 2010
13 posts
9 tags
White Beans with Crispy Kale & Brussels Sprouts
Ryan and I have both been so busy this week that I’ve been throwing together tostadas for dinner and eating leftover lasagna for lunch, feeling lucky that we at least had any ingredients in the fridge. Last night I took my girl Katie to dinner at El Camino Real for her birthday and we had some glorious BBQ! (but it still doesn’t compare to our favorite Southern style Sweet Leaf BBQ and...
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Pie Crust from Scratch
I made my first pie crust from scratch last weekend from a Real Simple recipe that I modified. It was simply the most fun making quiche ever! This recipe for crust is SO easy I bet it’s impossible to screw up, and the result was a buttery, light, flaky crust with much more personality and noteworthiness than any Pillsbury crust I’ve ever used before. This recipe can also be prepared...
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Sushi at home
We made sushi together for the first time the other night. I felt like I needed some fresh in my life (with all this snow around) and there’s a spot in my tummy only sushi can fill. I find it incredible that I can purchase everything I need to make sushi (including fresh fish) within literally 15 yards of my regular route home. Is this the cultural melting pot I’ve heard of for so...
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Elodie Rambaud: beautiful food styling →
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Chocolate Guinness Cake
As I write this I’m pretty upset. I spent a good hour or two on Sunday night composing a narrative all about the Chocolate Guinness Cake only to accidentally delete it. So now I’ll have to keep it short:
This last weekend my good friends Josh and Murphy came to town to do some celebrating. The Pony Show opening was Friday, Josh’s surprise birthday party was Saturday and we had a...
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Honey-Glazed Carrots
Quick and tasty carrots make a vibrant side dish with steak or chicken:
1 bunch small carrots with stems attached
1/8 teaspoon each kosher salt and fresh ground pepper
2 tpsb extra virgin olive oil
1 tsp balsamic vinegar
1 tsp honey
1. Heat the oven to 350º
2. Trim the greens 2 inches above where they meet the root. Reserve the greens for stock. Toss the carrots with the olive oil,...
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First Look
Food is really important to me. My whole life food has been a central part of everyday living—my family always kept a vegetable garden, we usually made home cooked meals that we always ate together, and we spent a lot of time eating and hanging out in the kitchen. For a while now I’ve been thinking about putting more of my thoughts on food up into the internet ether. I occasionally post food...
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Where We're Going With This
Ryan: 5 years from now - we're on fresh air... Terri says: "My guests are Food Culturists Katie Inglis and Ryan Jahn. Ryan why don't you tell our audience a little bit about what you guys do and what it means to be a food culturist."
Ryan: "Well Terri, we look at how people use food to create meaningful experiences and how the use of food as catalysts for many different types of activities and behavior and how the USE of food can really define a culture. A lot of people can identify different types of food, you say 'mexican, italian, new american' but what does that mean? We look at how people actually USE food in many different ways to facilitate different types in behavior. So we're don't stop necessarily at talking about the food itself - but the people and their behaviors around food. For example: a 'host' of a party uses food in a very different way than the 'guest'
Ryan: Food has this ability to extend way past its necessary function which is to provide sustenance - and into a status symbol defining class, race, likemindedness etc... (sorry for all the typos)
Katie: AMAZING. that's what we must do
Katie: now what should we name our blog?
