Our food appreciation classes have landed in Austria on their virtual world culinary tour and we went straight for a classic dish: Wiener schnitzel. That means veal cutlet in the Viennese style, traditionally pounded thin with a mallet, then dredged in bread crumbs and fried. Many people object to veal–the meat of a male beef […]
Tags:food appreciation·frying·veal
This may have been our most fun food appreciation class ever–frying squid for tapas. The kids were a bit squeamish about the raw squid at first. But I urged them to touch it. Picking up the squid in their hands, they soon discovered how thrilling slimy, squishy seafood can be. Pretty soon they were holding […]
It’s official. This was the hottest summer on record in the District of Columbia. With meteorological summer having ended Aug. 31, our local weathermen tell us that we experienced a mean high temperature of 90.2 degrees and overall temperature of 81.3 degrees. The previous records were 89.3 and 80 degrees. So far, we’ve had 58 days […]
Tags:frying·global warming·okra
© 2010 The Slow Cook — Design by Keri Marion Design
