I have this radical idea that we should just stop eating fish out of the oceans. Bluefin tuna have become the modern equivalent of the American bison: we’ve fished them almost to extinction. Europeans have so decimated the fish stocks off West Africa that the locals are abandoning their homeland for lack of a catch. [...]
By the time you’ve finished reading the last two posts, you should be fully equipped to rush out and buy enough seafood to make your own New Orleans-style gumbo. At least, that is my hope. But first, to finish this business of roux. I was intrigued to read Paul Prudhomme’s comment that dark and even [...]
Doesn’t this look like a festive scene? Our friend Lavinia (middle) is in town from Salvador, where she’s working with a disaster relief agency and it was her birthday. In addition, or friend Tom Janota, the guy with the big smile, is here from Mexico City. Can you say, Fiesta! Even better, Lavinia brought her [...]
Tags: gumbo·pierogies·sour cherries
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
