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The Dying Art of Scholarly Research

February 03, 2012

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The Dying Art of Scholarly Research

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A Spring Feast: Curry Goat, Jamaican Rice and Peas, Cornbread, and Plantains

My #1 favorite chef hails from a family of the coolest Jamaican American cooks, spends the cold months of each year in Jamaica, and is a spice wizard. He can be a jerk (chicken, tehehe) at times, but he is oh so cool and he's forgiven as long as he lets me watch him and help out in the kitchen :) He returned to the States for Spring and in the same spirit as my warm Brazilian welcome, we welcomed him back and celebrated St. Patty's with a huge meal. He's taught me enough that I felt comfortable putting together dishes for him and a few guests--it got a stamp of approval. #winning #protege I love goat meat. It is the best. So much yumminess. *sigh* Punjab Groceries and Halal Meat is my Baltimore spot for fresh goat meat, cheap but quality spices, coconut oil, and other random goodies. The staff is super friendly, it's really close to my apartment, and its dirt cheap. I'd become used to Whole Foods' outrageous prices and was pleasantly surprised. It's a...

Authentic Thai Recipe: May Kaidee's Mango with Sticky Rice

Hi, Guys! My well-used cooking guide I got back from Thailand a couple of weeks ago and it was awesome. 10 days was not nearly enough time to see the country. Most of the other travelers we met were staying for between 1-3 months, and that seems like the perfect amount of time. I would love to spend a sabbatical there. Anyway, with the few days we had we split our time between Bangkok and Chiangmai. Chiangmai was amazing! It's in the Northern part of Thailand, nestled near the mountains and is just gorgeous. But, this post is about food, so I'll have to take you back to Bangkok. The best decision ever was signing up for a cooking class at May Kaidee's Thai Vegetarian and Vegan Restaurant. The class was half a day--it started with a lesson on popular ingredients in Thai cooking with an intro on using chiles. Then cooking--we started by making Pumpkin Hummus with fresh veggies for dipping, then Green Papaya Salad, Spring Rolls, Peanut Sauce, Pad Thai, Tom Yam soup,...

Eat Your Greens: Massaged Kale

I helped out in a community garden this year and one of the rewards was a ton of kale. I normally freeze kale into cubes for my morning green smoothies, but I have so much that I've been trying other things. Another fave is massaged kale salad. It's so yummy and since you don't cook the kale, you get all the raw goodness. The kale will literally change before your eyes as you massage, becoming softer and more vibrantly green. It makes for a great side dish or snack, and a batch lasts in the fridge for about a week. Kale is a superfood filled with vitamins, antioxidants, and nutrients including folate and magnesium. It's low in calories, high in fiber, and has zero fat. Massaged Kale Ingredients 1 bunch of kale, stems removed and torn into small pieces* Juice of 1 lemon 1/4 C Extra Virgin Olive Oil 2 tsp Cayenne Pepper 1 tsp Apple Cider Vinegar Salt and Pepper, to taste * Wash the stems, then use them in your favorite green smoothie recipe. Wash your h...

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The Dying Art of Scholarly Research

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