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    • eG Cook-Off #67: Apples
      “Then he would peel apples from Normandy, and cut them into thin, even half-moons, and toss them in a bowl of white wine…beat eggs and cream and nutmeg into a custard, and fill the shallow crust half full. He took the apple slices from the bowl one by one, almost faster than we could see...and laid them in a great, beautiful whorl, from the outside to the center, as perfect as a snail shell. He did it as effortlessly as a spider spins a web.”  MFK Fisher, 1908-1992
                                  
      Mary Frances Kennedy Fisher was arguably one of the greatest food writers of the 20th century.  A poet and a storyteller, Mary Frances welcomed us into her kitchen through the art of the written word.  She tempted us to step into her world of food, painting a picture in our minds of a simple fruit crafted into a fragrant, sweet, apple tart. 
       
      As Fall approaches, I reflect on MFK’s memories of the apple and it serves as the inspiration for another volume in our popular eG Cook-Off series: Apples.  (Click here http://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/ for the complete eG Cook-Off Index).
       
      A mere two hours drive from my home, Wenatchee, Washington, is known as the “Apple Capital of the World.”  We’re just now starting to see the early apples in our markets, but the peak season in Washington will run from September into October.  Let’s put on our aprons, practice rolling pastry dough and pairing apples with something decadent like truffles and foie gras.  It’s time for an Apple Cook-Off.
                      
      Washington Pink Lady Apple-
        • Like
      • 135 replies
    • Post in What food-related books are you reading? (2016 -)
      Andrea Fazzari - "Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes"
       
      This book tells the stories of 31 Tokyo "young" chefs, the older is around 45 if memory is right, 30 are Japanese and 1 is French.
      Each chef gets a brief description by the author and a brief interview. Some of them give a recipe.
      It's a nice read because it's really hard to find infos about what happens in the Japanese restaurant scene. It's much easier for me to find infos about Chile and Peru, which is a bit absurd given the great food culture in Japan. There are a lot of great photos made by the author herself (she started as a photographer).
      The drawbacks are that the infos about each chef are really short and concise, we just get a superficial description of their work. The interviews tend to get a bit boring, since they are based on almost the same questions repeated to each chef. It's hard to show your personality when you get asked "what does being Japanese mean to you?" or "which is your favourite word?".
       
       
       
      Teo
       
    • Post in What Are You Preserving, and How Are You Doing It? (2016–)
      After 11 days  
       

       
       I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board.  The Szechuan peppercorns are a nice change.  Think I’m going for another slice.  
        • Delicious
        • Like
    • Post in Provincetown, The "Outer Cape" and Wellfleet Too
      More time out in Wellfleet.  We are not out there on the 4th of July for the fist time in many years and I am grumpy about it.  Here's a couple of recent meals.  The Bookstore at Wellfleet harbor.  Drinks
       

       
      Mussels
       

       
      Baked stuffed lobster
       

       
      The Beachcomber, for the last time ever.  The town doubled the parking fee from $20 to $40, and since there are seven of us we had to take two cars.  $80 before ever stepping inside the restaurant!  Oh well, it was good while it lasted.
       
      Burger
       

       
      Fish sandwich
       

       
      Steamers.  
       

       
      Oyster po'boy
       

       
      Here's the dune you have to climb up to get back to the parking lot.  That's my niece and nephew heading up, and my brother skulking at the top 🙂
       

       
       
      My husband was craving a burger so we went to Local 186 in Provincetown.  Drinks
       

       
      Seveche
       

       
       
      Burger with egg
       

       
       
      Chicken poutine. This was mine.  I've never had poutine before and don't think I'd order it again.  I did not like the gravy on the fries. Too mushy.
       

       
      Burger with fried avocado
       

       
      Another day, Mac's Shack
       
      Oysters
       

       
      Ritz cracker bluefish
       

       
      My nephew ordered the Impossible Burger.  I asked to try it since I have not eaten red meat for over 30 years and  this burger supposedly tastes like red meat.  It was...weird.  It did not taste like red meat but it has a definite meaty flavor to it.  It's also very salty.
       

       
      Fish tacos
       

       
      Fish and chips
       

       
      Salmon hand roll
       

       
      Striped bass
       

       
      Tomato salad with burrata
       

       
      Big kahuna tuna roll
       

       
      Watching the sunset from the bridge by our rental house
       

       
        • Like
    • Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
      During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. 
       
      Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. 
       
      Composed. 

       
      Lightly mixed, with dressing. 

       
        • Like
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