Comments for Seattle Local Food

Comment on Hazelnut Madeleines (gluten-free) by Betsy

Betsy — Wed, 30 May 2012 06:28:25 +0000

Thank you for your recipe, it sounds great, can’t wait to test it this week

Comment on About the author by Marisol

Marisol — Thu, 24 May 2012 02:53:09 +0000

Hi Debs,
I really like your blog, so glad I found it, I’m studying to become a holistic health coach and love real food, thanks for your great writings and i’ll definitely keep reading them
Marisol

Comment on How to Get Rid of Kitchen Moths (The Eleventh Plague?) by Michelle

Michelle — Wed, 23 May 2012 00:06:57 +0000

Thank you for the info. I noticed them recently and now just had to throw out 3 shelves of grains, beans and such. I will now be keeping those types of food in the freezer as well.

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Benjamin Izsic Hurst

Benjamin Izsic Hurst — Sat, 05 May 2012 19:16:04 +0000

I found one shop in Everett but still looking for one in Lynnwood or Mukilteo…I’d love to sign up to be a drop point for our area if it’s untouched to help others get the milk

Comment on Response to ‘Where Do Americans Get Their Calories? (Infographic)’ by 2012 Farm Bill Updates « Seattle Local Food

2012 Farm Bill Updates « Seattle Local Food — Wed, 02 May 2012 17:44:33 +0000

[...] the last few decades of the obesity epidemic, these foods are all based on those same grains. (Here is a graphic I made about this topic.) Corn sweeteners, grains and grain fillers, and [...]

Comment on Zucchini Crust Pizza! by Debs

Debs — Fri, 13 Apr 2012 23:17:18 +0000

I don’t think this particular recipe can. The goal of this recipe is to substitute a different binding agent into the crust (mozzarella and egg) in place of the traditional binding agent, which is gluten and grains. I don’t think you could make a vegan grain-free crust, but you could certainly add grated zucchini to a traditional vegan pizza crust. Let me know if you try anything interesting.

Comment on Nettle Saag Paneer (Nettle Palak Paneer) by Nettle sag paneer!

Nettle sag paneer! — Wed, 11 Apr 2012 17:18:49 +0000

[...] wow. Seattle Local Food made my day by publishing a recipe for Nettle Saag Paneer. If you like Indian food, check this out. We’ve still got a zillion nettles growing in the [...]

Comment on Zucchini Crust Pizza! by rosh

rosh — Fri, 06 Apr 2012 22:42:43 +0000

can this be adapted for vegan? if so how?

Comment on Small –– or Not-So-Small –– Soda Companies and Sweetwashing by Debs

Debs — Wed, 04 Apr 2012 21:05:00 +0000

Also for those of you interested in soda/sugary drink issues, there’s a National Soda Summit coming up. Here’s the link for registration: http://fewersugarydrinks.org/elements/pdf/summit_registration.pdf

Comment on Soda Free Sundays, and Making Homemade Carbonated Drinks by Small Soda Companies and Sweetwashing « Seattle Local Food

Small Soda Companies and Sweetwashing « Seattle Local Food — Wed, 04 Apr 2012 19:14:26 +0000

[...] Instead of advising her on how to promote her product, I asked her a few questions. It turned out the product she’s working on has as much sugar in it as a standard soda, even if it uses cane sugar instead of high fructose corn syrup. I was polite but direct with her, and told her they should come back and try marketing in Seattle when they’ve created a product using no sweeteners or artificial sweeteners at all, and even limited juice. That there’s an untapped market of people like myself who just don’t want to drink sugar. That such beverages actually can taste pretty good. (See my experiments with kaffir lime leaf soda and other flavors.) [...]

Comment on Soda-Free Sundays II: Kaffir Lime Leaf Surprises Us! by Small Soda Companies and Sweetwashing « Seattle Local Food

Small Soda Companies and Sweetwashing « Seattle Local Food — Wed, 04 Apr 2012 19:14:22 +0000

[...] want to drink sugar. That such beverages actually can taste pretty good. (See my experiments with kaffir lime leaf soda and other [...]

Comment on Smoked Tuna Salad, New York Deli Style. Plus Homemade Mayonnaise! by Rochelle

Rochelle — Tue, 03 Apr 2012 14:26:03 +0000

Need I mention that in these last days before Pesach [Passover], this Israeli style smoked tuna does not require any pots. pans, bowls, or plates to prepare? Just make it outside, of course

Comment on Smoked Tuna Salad, New York Deli Style. Plus Homemade Mayonnaise! by Rochelle

Rochelle — Tue, 03 Apr 2012 12:23:16 +0000

I have just found your blog and love it! Living in Jerusalem, I wanted to share the local recipe in Israel for home made smoked tuna. It fits in with environmental concern because the prep can serve 2 uses and it results in an otherwise expensive treat. I don’t know whether it would make a gourmet smoked tuna salad – try it! It is hilariously simple, typically part of camping food, cook-outs, BBQs [on the mangal which is what the grill is called].

You open a can of tuna IN OIL. Don’t remove any oil! Place a scrunched up white paper towel on top, wait until the center of it is soaked, and light it with a match. The fire dies out when all the oil is used up. Then it is ready to eat – the tuna acquires a delicious smoky flavor.

If this reminds you of Girl Scout buddy burners, this is indeed an edible variation! This even makes the fuel to cook other food! Place a low grill over the tuna can [or pile rocks around it on which to place a flat grill] and you can cook something in a small pot or pan there as the tuna oil burns off.

Comment on Nettle Pesto with Local Walnuts by Nettle Saag Paneer (Nettle Palak Paneer) « Seattle Local Food

Nettle Saag Paneer (Nettle Palak Paneer) « Seattle Local Food — Tue, 03 Apr 2012 02:18:07 +0000

[...] nettles once this spring, and stocked my freezer with this year’s batch of addictive nettle pesto. But this recipe has me wanting to go back out this week for more nettles and freeze them blanched [...]

Comment on Following Secret Committee Meetings, Congress Replaces 2012 Farm Bill with Pharm Bill by Debs

Debs — Sun, 01 Apr 2012 16:54:26 +0000

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by Joan Alexander

Joan Alexander — Mon, 26 Mar 2012 01:42:39 +0000

Fractals used to be one of my favorite topics when I taught Pre Calculus. The sierpinski hamantaschen are a delicious reminder!

Comment on Apple-Fennel Sauerkraut with Caraway Seeds by Chuck

Chuck — Wed, 21 Mar 2012 13:54:10 +0000

Looks like a great recipe. One comment on using filtered water: you say that chlorine in filtered water can inhibit fermentation. However, there’s hundreds or thousands of times as much chlorine from the 3-5 tablespoons of salt (NaCl) than there will be from any in the water, filtered or not. I think this issue (which I’ve heard before when baking bread) is a myth; it’s certainly never made any difference when I’ve done anything involving fermentation.

Comment on About by theseattlecook

theseattlecook — Mon, 19 Mar 2012 22:31:55 +0000

great site…just found it!

Comment on New Federal Rules for Raw Milk Cheeses? by Yoshiko Leaming

Yoshiko Leaming — Mon, 12 Mar 2012 21:09:05 +0000

Like dogs in a wheel, birds in the cage, or squirrels in the chain, ambitious men still climb and climb, with great labor, and incessant anxiety, but never attain the top.
Perpetual optimism is really a force multiplier.

Comment on Nettle-Vegetable Broth with Saffron-Parmesan-Egg Dumplings (Passover-friendly) by Seared Tuna with Wild Sorrel Paste « Seattle Local Food

Seared Tuna with Wild Sorrel Paste « Seattle Local Food — Wed, 07 Mar 2012 17:54:38 +0000

[...] with leeks recipe, or the dandelion scramble). Nettles (here’s the nettle pesto recipe and a nettle broth with saffron dumplings). Miner’s lettuce, watercress, and plenty of other plants emerge in early spring too. And [...]