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Monthly Archives: August 2009
Cookie Magazine Gastrokid Q&A
Our good friends at Cookie magazine ran the recent gkid Q and A on their most excellent site. Check it out here. —Hugh
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Gastrokid Glossary: The Maillard Reaction
Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high … Continue reading
Posted in Gastrokid Glossary, The Gastrokids
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Ventura Beach House Family Meal
While Matthew and family were eating their way through the south of France, the Gastrokid US cadre hit the beach. We stocked up with produce from the Ventura farmer’s market and staples from the local Trader Joe’s and got cooking: … Continue reading
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Toulouse Sausages Cooked in France
It's vacation time for one half of the Gastrokid cabal and we're eating our way through the delights of Languedoc in southern France. Already Dylan has turned his back on crevettes (declaring his allegiance to a life without prawns) which … Continue reading
Posted in global gastro
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The Observer Reviews Gastrokid Cookbook
Hot on the heels of New York magazine along comes the Observer (the London one) with an extended excerpt from the Gastrokid Cookbook. They have some nice words to say about the work Hugh and I have been putting into … Continue reading
Grubstreet Reviews the Gastrokid Cookbook
I remember what it was like to be a young New York media type writing book reviews when some 15 years ago I was, well, a young New York media type writing book reviews. That was at the Village Voice … Continue reading
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Fast Roasted Tomatoes
Sweet, ripe summer tomatoes don’t need as much help as, say, hothouse plum tomatoes in cooler months of the year. While nothing beats a slow roasted tomato that’s super unctuous and concentrated, here’s a fast technique for turning tomatoes into … Continue reading
Posted in recipes, The Gastrokids
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Gastrokid Cookbook – Dylan Responds to Hugh’s Chicken Photo
Dylan was leafing through the Gastrokid Cookbook this morning and came across Hugh's very amusing picture of a chicken. "I can draw a better chicken than that," Dylan said. And here it is. Hugh….we might have another illustrator to call … Continue reading
Gastrokid Glossary – Keep it Dry
We’re always on the lookout for things to keep the kids occupied while we’re trying to throw together the family meal. And that’s why it helps to get them involved in some of the prep work. Why not have the … Continue reading
Posted in Gastrokid Glossary, The Gastrokids
Tagged gastrokid cookbook, gastrokid glossary
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Pizza Pulse – Would You Pay $5 for a Slice?
Di Fara Pizzeria in the Midwood section of Brooklyn charges $5 a slice and has folks lining up around the block to get some. It's yet another chapter in the saga to identify New York's best pizza. Our kids love … Continue reading