Related Research Articles
A whiffenpoof was a tool for training Boy Scouts in tracking skills. The whiffenpoof itself was a small log, about the size of a stick of firewood, with nails driven into it on all sides, so that it bristled with nails. This was dragged through the forest on a short leash, by the older Scouts who were training the younger. It might thus create a track that the tenderfoot must learn to trace out. Or it might, alternately, be dragged across a trail in order to confuse the trackers. The fewer nails that were driven into it, the more difficult and subtle was the effect.
Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish, although it has many uses in cooking and baking.
Charles Trotter was an American chef and restaurateur. His most well-known restaurant, Charlie Trotter's, was open in Chicago from 1987 to 2012.
A lardon, also called lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
John Bjorn Bear is an American businessman in the distance education industry. He is also a writer of creative reference works.
Piper auritum, also known as hoja santa, yerba santa, hierba santa, Mexican pepperleaf, acuyo, tlanepa, anisillo, root beer plant, Vera Cruz pepper and sacred pepper, is an aromatic herb with a heart-shaped, velvety leaf which grows in tropic Mesoamerica.
James Peterson is an American writer and teacher of the culinary arts. He studied chemistry at the University of California at Berkeley.
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza.
David Arora is an American mycologist, naturalist, and writer. He is the author of two popular books on mushroom identification, Mushrooms Demystified and All That the Rain Promises and More....
Stropharia ambigua, sometimes known as the questionable Stropharia, is a saprotrophic agaric mushroom, commonly fruiting in leaf litter and wood chips in the western United States and Canada.
Steamed clams is a seafood dish consisting of clams cooked by steaming.
Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads.
Laurel's Kitchen is a vegetarian cookbook, first published in 1976, that contributed to the increasing awareness of vegetarian eating in the US. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was a handbook for vegetarian cookery & nutrition. A second edition, The New Laurel's Kitchen, was published in 1986. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author. The book has sold over a million copies. The same authors have published related Laurel's Kitchen books on breadmaking and caregiving.
Geopora cooperi, commonly known as the pine truffle or the fuzzy truffle, is a species of fungus in the family Pyronemataceae. It has a fuzzy brown outer surface and an inner surface of whitish, convoluted folds of tissue. Widely distributed in the Northern Hemisphere, the species has been recorded from Asia, Europe, and North America.
Mark Bitterman is an American food writer and entrepreneur. He is the owner of The Meadow, a boutique that specializes in finishing salts and other products. The Meadow was founded in Portland, Oregon, in 2006 and expanded to the West Village in New York City in 2010. Bitterman has published two books on the use of boutique salts with food. He consults with restaurateurs and lectures at culinary academies about the use of finishing salts and Himalayan salt blocks.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 Salted won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Kindle.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
References
- 1 2 Hopkins, Jerry (2004). Extreme Cuisine: The Weird & Wonderful Foods That People Eat. Periplus. p. 299. ISBN 0-7946-0255-X.
- 1 2 "May STC Chapter meeting: Buck Peterson's humor". Puget Sound Chapter of the Society for Technical Communication. 2004. Archived from the original on 2006-05-19. Retrieved 2012-01-29.CS1 maint: discouraged parameter (link)
