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Why I eat like a caveman: the basics of the Paleolithic Diet. (A Sweet Life)
Thirteen ways to cook without using an oven. (Cheap Healthy Good)
On carnivore guilt. (The KitchenBitsch)
Six surprisingly creative ways to reuse empty wine bottles. (NorCal Wine Blog, via Lonely Gourmet)
Why dairly farmers across the country wasted perfectly good milk on July 4th by pouring it down the drain. (Wasted Food)
Recipe Links:
Yes, you can nail that "Thai restaurant flavor" of Drunken Noodles in your own home! (Alosha's Kitchen)
Three important secrets for delicious Homemade Peanut Butter. (stonesoup)
How to make homemade Ghee. (A Little Bit of Spain in Iowa) Bonus post for beet lovers: Stuffed Beets or Remolachas Rellenas.
Off-Topic Links:
This week's unsolicited book recommendation: William Trevor's A Bit on the Side.
I've been savoring this collection of short stories over the past couple of weeks, and I can't recommend it enough to readers. Trevor is an exceptional writer.Why our civilization is doomed if we do not rein in our social scientists. (The Last Psychiatrist)
Shut up! Talking about your goals gives you a premature sense of completeness, and it can actually prevent you from accomplishing them. (Derek Sivers' Blog)
Seven power tips for more productive RSS feed reading. (Work Awesome, via @elizabethscraig)
Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!
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4 comments:
Oh wow! Thanks for the shout-out.
And oddly enough, I just had drunken noodles last weekend for the first time and have been trying to figure out how to recreate the magic at home. Sweet!
You are more than welcome KB! That was quite a thought-provoking post.
DK
That WAS a great post KitschenBitsch.
And thank you Dan, as always, for the link love. I am just so lucky to have the Thai and other Asian markets nearby to get the right ingredients. With the proper sauces and herbs and a wok, it's surprisingly easy to recreate Asian cuisine at home. Believe me, I was shocked!
Melissa, any time. Just please keep those great recipes coming. ;)
DK
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