Things I tripped over on my way to the internet
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Tagged as “recipes”
Via 
A collection of ketchup recipes
Weird, Stacy just asked me what you need to make ketchup. (via foodoflove, poobah)
Via food of love
Recipes on Twitter (the NYT is doing it wrong) »
So there’s this really cool group blog about food and they said I could contribute stuff there so check out my post!
Wow.
The Minimalist - Fresh Start for a New Year? Let’s Begin in the Kitchen - NYTimes.com »
Here, then, is my little list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider.
What I can’t understand is how Mark Bitten can pack so much great advice into one column so regularly. Everyone should read this. Well, at least everyone who eats.
Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops
from News Blaze
If you count bacon-wrapped as one word—which it should be—the only word that doesn’t scream YUM! is “&”.
Via Simply Recipes:Budget Recipes »
This looks like a great collection. (via morrismaven)
Via Morris Maven
← fred-wilson ← Gotham Gal: the classic
I definitely want to try that rub.
Via What are the tastiest ways to eat canned sardines? | Ask Metafilter »
My usual method is chunks on crackers with a slice of cheese on each nuked in the microwave for a few seconds. Skimming the suggestions though, I think vinegar would be a good compliment, indeed.
ratatouille’s ratatouille | smitten kitchen
Whoa, this is what Stacy is making for dinner tonight!
Noble Pig: Spears of Love to Heal My Closet of Broken Dreams
This looks yummy. Might have to pick up some asparagus at the Farmers’ Market tomorrow.
I’m a big fan of ceviche and when I saw this non-ceviche ceviche recipe (Tomato Caviar Ceviche) I kept thinking about it.
First of all, it’s not ceviche. Ceviche is “citrus-marinated seafood”. No citrus, no seafood, no ceviche.
But here’s the thing: that “tomato ceviche” sounds good. And tomato juice does have lots of acid so you could really use it to make a ceviche-like dish.
It got me to thinking about other non-seafood ceviche so I tracked down what recipes I could find. All of these use either lime or lemon juice as a marinade unless noted.
- Radish ceviche
- Mushroom ceviche
-
Garbanzo ceviche
(apple cider vinegar instead of citrus) -
Fruit ceviche
(orange juice instead of lemon or lime) - Hearts of palm ceviche
- Duck ceviche
- Tofu ceviche
- Cauliflower ceviche
-
Grilled vegetable ceviche
(FYI, aubergines=eggplant and courgettes=zucchini) - Chicken ceviche
Those sound good too! I still don’t think they’re ceviche but that begs the question, “What should a non-seafood citrus-marinated salad/relish be called, then?”
Just found this in a folder of documents from 2001. Still haven’t tried it.
You like the sauce? | MetaFilter »
Wow, this looks like a great collection of salsa recipes. (via Slashfood)
