food notes
May. 14th, 2008 10:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jenkI read this review of the Triple Door's Musicquarium today. Turns out the theater was originally vaudeville. More impressive is that Wild Ginger / Triple Door makes their own coconut milk and oyster sauce, among other things. I did not know this.
John Hinterberger's clam spaghetti recipe. Hinterberger was the Seattle Times food columnist during the 80s. The original version I read was in conversational style, not this "recipe format" one; it listed the wine and mushrooms as optional & chili powder instead of a chili pepper. My memory was that the only required ingredients were an onion, a can or two of clams, grated parmesan cheese, basil, and spaghetti. I've made it with only those 5 ingredients, I've made it with 10 ingredients, but mostly I love that it's simple and I always have the basic 5 ingredients on hand.
Playing with Food - a slideshow of fun carved veggies. I'm not sure if the broccoli poodle or the little pigs are cuter...
John Hinterberger's clam spaghetti recipe. Hinterberger was the Seattle Times food columnist during the 80s. The original version I read was in conversational style, not this "recipe format" one; it listed the wine and mushrooms as optional & chili powder instead of a chili pepper. My memory was that the only required ingredients were an onion, a can or two of clams, grated parmesan cheese, basil, and spaghetti. I've made it with only those 5 ingredients, I've made it with 10 ingredients, but mostly I love that it's simple and I always have the basic 5 ingredients on hand.
Playing with Food - a slideshow of fun carved veggies. I'm not sure if the broccoli poodle or the little pigs are cuter...
