I tend to measure most of my work in rent. Freelance game critics, like most freelance writers, probably measure most things in rent. I also like to measure my wellbeing in whether I can afford a bottle of Sailor Jerry that month. This only reflects a little of the type of person I am. The Sailor Jerry sort of helps to cope with the fact that I am my own worst commenter. Sailor Jerry is also very useful for coping with actual commenters and the hell of the internet.
Cara Ellison: How to write about a game
posted by MartinWisse
on Aug 28, 2014 -
The simple chilled soup is perfect for steamy August days.
Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year.
So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat. [more inside]
posted by Lexica
on Aug 3, 2014 -
"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium
, from the McIntosh Cookery Collection
at the UMass Amherst library. [more inside]
posted by Miko
on Dec 4, 2012 -
The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen
on Oct 10, 2012 -
(pronounced fuh), Hanoi's signature beef broth scented with ginger and anise, is one of the world's great culinary glories. Turns out it's not an ancient dish, but a 1950s-era syncretic product of the French occupation of Vietnam, which introduced the notion of boiling beef in a pot au feu
(which may be the origin of the name). The heady, fragrant noodle soup is a global hit
, prompting an international pho conference
, several good blogs
, and a sensual national obsession: "When Vietnamese talk of pho they think of sex
: 'We say that rice is a spouse, whereas pho is a lover.' " "Pho is life
, love and all things that matter." Tips on eating
pho - recipes and more inside.
posted by CunningLinguist
on Jan 10, 2007 -
Take a cyber tour
of the Nong Shim
factory! Yay! Warning: Portions may require ActiveX control. Includes sound, especially music, voice, and a chime every few seconds. Discontinue use if you experience any of the following: overstimulation, understimulation, rage, anguish, nausea, seizure, uncontrollable craving for shrimp crackers, or an erection lasting more than four hours.
posted by thirteenkiller
on Dec 11, 2006 -
The Washington Post recently featured an article
about soup maven Patricia Solley. I believe her comprehensive soup site
is going to become a regular destination for me. Where else can you find a recipe for Spock’s favorite soup
posted by Fenriss
on May 30, 2002 -