Who knew kids could love oatmeal so much? Our food appreciation classes have landed in Scotland. This is the land of oats, and I looked for a way to make the traditional haggis. You know, that delectable pudding of sheep hearts, lung, liver and oats all cooked together with fat and onion in a sheep’s [...]
Tags: food appreciation·oats
It’s official. Yesterday in recognition of the cooler weather settling in I replaced the usual granola in a client’s breakfast with steel cut oats. This whole grain cereal may be one of the healthiest foods on the planet, but I like it particularly for the nutty texture. Still, many consumers have never heard of steel [...]
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
