27 May 2011
by scolgin
in Recipes, Sensational Salads
Tags: anchovy, capers, France, La Grande Motte, Niçoise, olive, pan bagna, recipe, salad
Like a wayward lover, I can be accused of shifting allegiances toward salads. It’s just that there are so many great salads, and I have so much love in my heart. On this very blog alone, I’ve swooned for Caesar, gobbed praise on Cobb. But today I’ve got a new cruciferous crush — the noble Niçoise.
La Grande Motte, France
As a boy of 12 or so, I visited the French seaside development of La Grande Motte — not far from Nice. I remember a large shopping mall, strange pyramid-shaped buildings and boats. More
24 May 2011
by scolgin
in Observations
Tags: cheese puffs, Cheetos, orange, The Donald
I was eating some Cheetos puffs the other day, one of my guilty pleasures as you may have already learned from earlier posts. As I watched the palms of my hands assuming an unnatural science-fiction orange — the fingers themselves becoming like terrifying animated Cheetos sprung to life — I began to wonder about the color.
Among the interesting questions I found others posing online about Cheeto orange was: “Do Cheetos turn your poop orange?” The color is apparently “manufactured from aromatic hydrocarbons from petroleum”. Sounds good, doesn’t it? Or, to put it in visual terms:
Cheeto orange
More
20 May 2011
by scolgin
in Cooking Tips, Recipes, Video
Tags: brine, brown sugar, Indian candy, king, salmon, salmon candy, Sanchez Carniceria, Santa Monica Seafood, silver, smoked salmon, smoker, sockeye
Most things I can figure out very quickly. But some I labor over futilely, never quite mastering them. It’s like that with my favorite salsa from the Sanchez Carniceria in Culver City. For months I tried to reproduce it in order to save myself: a) the $3.99 for a small container, and b) the trip to Culver City. Finally I waved the white flag, content to either purchase it or enjoy my own reasonably good salsa. The Sanchezes are doing some sort of alchemy down there. More
17 May 2011
by scolgin
in Observations
Tags: 100th post, food, mayonnaise, Skinny Girls
This is the 100th post at Skinny Girls & Mayonnaise! Thank you all for coming to the blog, reading my ramblings, using the tips and recipes, and contributing your own thoughts. I hope you’ve enjoyed it as much as I have, and look forward to the next 100.
It’s not that I’m obsessed with mayonnaise or anything. It just represents a lot in my philosophy toward food, and what I wanted to write about in this blog. More
13 May 2011
by scolgin
in American Series, Recipes, Video
Tags: borlotti beans, chili, chili cook off, chipotle, chuck steak, con carne, garlic, Malibu, Texas
Many a cook has been judged on the quality of his or her chili. Whole lives on the cook-off circuit have been made or ruined based on their deftness of hand with garlic and chili powder.
Last year, I almost entered the local Malibu Labor Day chili cook off. I may do so this year. There’s something decidedly appealing and American about these events. Every municipality, from the upscale resort to the redneck town, has one. More
Previous Older Entries Next Newer Entries
skinny girls & mayonnaise 