new york times cooking

WIP Part 1 - done! Again, this is only part 1. The rest of it will be coming out shortly (read that as: ‘at least 2 - 3 more parts). This first set includes the following cookbooks:
2. Fine Cooking
3. Bloody  Good Baking (obviously, from the UK)
4. Sweet & Simple Gluten-Free Baking
5. Fifty Shades of Chicken (Clearly, the author has never seen a chicken coop)
6. Miette
7. Saveur
8. Cook’s
9. One Bowl Baking (this will never happen in my kitchen)
10. Egg Shop
11. Inspiralize Everything (my grandchild does this without a book)
12. Quay
13. Occidental Arts & Ecology Center Cookbook
14. Sugarbaby
15. Love & Lemons
16. French Market Cookbook (it’s written in English)
17. First Mess
18. Modern Caribbean Flavors
19. The Yellow Table
20. Make Friends With Cupcakes
21. Fannie Farmer Cookbook
22. Betty Crocker Cookbook
23. Sunset Mexican Cookbook (this is also written in English)
24. The Original Slow Cooker Cookbook
25. The Blossom Cookbook
26. The Essential New York Times Cookbook
27. Bite Me
28. The Testicle Cookbook: Cooking With Balls (yes, this is a real cookbook)
29. Pyromaniac’s Cookbook (yes, this is also a real cookbook)
30. Food Swings
31. Quick-Fix Cooking With Road Kill (not only is this real, the recipes are amazing)
32. The Star Wars Cookbook: Wookie Cookies
33. The Food Lab (science nerds in the kitchen)
34. Sous Vide At Home
35. Modernist Cuisine
36. The Kitchen Matrix (physics nerds in the kitchen)
37. Around The Fire
38. Vineyard Cookbook
39. The Happy Herbivore (for vegans, vegetarians….and rabbits)
40. Eat Well: Be Well
41. Canning
42. Batch
43. The Modern Arkansas Table
44. Modernist Cuisine: Vol 2
45. Canning 101
46. Bubbe & Me
47. The Modern Mediterranean Table
48. The Modern Caveman’s Cookbook
49. Brown Betty
50. Candle 79 (I couldn’t find the first 78, but apparently they’re somewhere)
51. Sweet Spot
52. The Chinese Cookbook (also written in English)


anonymous asked:

About Katara being a healer in LOK, 60 years can change a lot, you know.

I see this argument all the time when it comes to Katara being a healer. 

First of all, what is the point of bringing Katara back at all if she has changed so drastically from the character we knew into this barely recognizable person? Katara is valuable as a character because people remembered and loved her the way that she was. Second, “60 years can change a lot” is so vague that it’s not actually an explanation. Zuko decides to join the circus at the age of 80! Aang decides to spend the rest of his life underground! Suki stays home and becomes a housewife! Hey, the years can change you, am I right? It’s not just years that change people, it’s experience. So what experience did Katara undergo that made her change this much? What kind of a life did she live that she decided to give up fighting, her primary passion as a character? Because we don’t know, and because old age doesn’t change people the same way all across the board, this leaves Katara’s change in character without any development. Why didn’t 60 years change Zuko? Or Bumi? Or Pakku? Or Sozin? 

Now I’m going to digress and refute the other most common argument I hear, since I might as well get it out of the way in one go. That argument being: that there’s nothing wrong with healing people, and therefore Katara’s healing-only nature in LOK does not detract from her character. 

You know what this argument is? It’s the equivalent of the New York Times obit for Yvonne Brill:

So many people defended the New York Times’ decision to focus on Brill’s cooking by saying, “There’s nothing wrong with making beef stroganoff” and “being a good cook is as important as being a rocket scientist”. Which misses the entire point. The point is that a woman worked hard to excel in a male-dominated profession despite gender-based obstacles, succeeded wildly…and then was plunked right back down into the same strict gender roles by those who remembered her. If you don’t see the problem with that in LOK’s depiction of Katara, then I don’t know what to tell you.

Chefs have changed protocols both in their professional and personal kitchens. “I boiled some beets last night at home, and I poured the water onto my tree,” Ms. Goin said.

At restaurants, cooks defrost food in the walk-in refrigerator instead of in several changes of water. Ice is dumped on plants at the end of the shift rather than melted with hot water. Dishwashers are scraping plates instead of spraying them, and packing dishes more tightly into machines.

John Cox, a chef at the Post Ranch Inn in Big Sur, became an instant folk hero among chefs on the hunt for water-saving techniques in April, when word spread that he had rigged up an air compressor to blow the food off plates before putting them in the dishwasher. He estimated that he has saved about a thousand gallons a day with the practice.

The Fashion of No Fashion

The New York Times on whether Tim Cook – now a leader in wearable technology – should tuck in his shirt:

Is it time for Tim Cook to tuck in his shirt? Every time I see the Apple chief executive take the stage, as he probably will on Thursday at yet another exciting new product introduction, I can’t help wondering.

Much has been made, after all, of Apple’s recent cozying up to the fashion world: its supersecret unveiling of its watch to a few carefully chosen magazine editors last month; said watch’s introduction during New York Fashion Week; the pop-up display and dinners held in its honor during Paris Fashion Week; and its starring appearance on the cover of China Vogue’s November issue, attractively accessorized with a Céline dress and the model Liu Wen.

But as we enter the age of the wearable, might it not behoove the leader of such a brand to look the part? This is not a flippant question.

It is true that Mr. Cook does seem to have developed a signature personal style in the spirit of his predecessor, Steve Jobs, who wore a jeans-and-black-mock-turtleneck combo pretty much every time he appeared in public. To wit: a large, slightly wrinkled, untucked button-down shirt. Though the color may change (the shirt has appeared in varying shades of black, blue and even lavender), the form remains the same.

But unlike Mr. Jobs, whose look referenced a specific design language (Issey Miyake cool), Mr. Cook has a style that is more like the fashion of no fashion, to borrow an idea from George W. S. Trow. For a company that clearly wants to influence fashion, that is a confusing message to send.

You can read the rest here.