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Category: Cooking
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Dwarven Bread
Guest post by Richard Evans First get some Diastatic Malt Powder why? better rise, browner crust, better texture especially on sweet breads or dark breads. I use 1 tsp per 3 cups…also useful in waffle batter mixes you buy. Just add a bit to the dry ingredients and mix normally… let that activate in the…
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ETWYRT: William Lehman
Today I’m doing something a little different for me. You see, I know William’s work best from the Otherwhere Gazette. I know he has a novel, Harvest of Evil, and it looks like a fun one. But I haven’t read it yet. I think I can risk recommending it, because the man writes non-fiction with…
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ETWYRT: Stephen Simmons
As I am working my way through this blog series, I am tapping authors of all sorts for recipes and dishes. There will be traditionally published best-sellers, at least one who is better known for graphic art than prose, an editor, and independent authors. In some ways this was conceived as a way to help…
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Leftovers
Ah, the bane of every mother’s life: leftovers. Or as the First Reader calls them, Leftinders. As in, left in ‘der refrigerator. Left in there until they become interesting fungal experiments, or grow little legs like the Luggage and scuttle away when the light comes on. This doesn’t have to be the way it always…
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ETWYRT: Kate Paulk
Mirror-posted at the Otherwhere Gazette: Index page for the Eat This While You Read That! recipes is here. If there’s one thing I am sure Kate Paulk is tired of hearing, it is: ‘When is the next con book coming out?’ So I won’t say it. I’ll just look hard in her direction and think…
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ETWYRT: Mackey Chandler
Mirror-posted from The Otherwhere Gazette I’ve had the pleasure over the last couple of years of reading Mac Chandler’s two series, and watching him grow by leaps and bounds as an author. While April, his debut novel, was a very strong story with a terrific female lead who… well, I suggest you read it. It…
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ETWYRT: John Ringo
Mirror-posted from the Otherwhere Gazette: It’s difficult to pick out just one John Ringo book to recommend with this recipe. I’ve been reading his books for as long as I’ve been a Baen Barfly, and that’s coming up on fifteen years now. Given the nature of the dish itself, I have to say that reading…
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Angeled Eggs
Deviling is a food process, a snarky reference to the fires of hell and the spices people added to things like deviled eggs that made them seem hot to taste. Devilled eggs are a traditional picnic and party food, only my dear First Reader’s mother made them differently, and when he discovered that people didn’t…
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Eat This While You Read That: Mark Alger
Mirror-posted from The Otherwhere Gazette this morning: I’m back on track after a week or so off, but I’m also writing busily. Enjoy! This is a not-too-sweet recipe perfect for indulging without threatening your hips and waistline. Mark assures me that his lovely but lethal main character Dolly adores apricot danishes. I’m with Dolly on that…
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Empanadas and Bunuelos
When I did the speech for Central American Food, I took treats in for my classmates. A sweet and a savoury, both were things that could easily be street fare, and could be eaten out of hand. They went over very well, and I thought it was worth the effort in making them. Left to…
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Central American Food
What follows is the textual content of a speech I had to give in class. It ran deplorably long, because as regular readers know, I love food, and find the anthropology surrounding meals a fascinating topic. So while this seems stilted, if I start expanding it I’ll wind up with a book, and I haven’t…
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It’s not a Beauty Contest
Sometimes it’s all about that taste, not the looks. When it comes to this recipe, that’s a good thing, because this is all creams and browns and monotone. Not that it matters when you put a bite in your mouth. Then, it sings. Tart notes, rich, sweet, the ineffable umami… Apple Crisp I bought a bag of…