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	<rdf:li rdf:resource="https://doi.org/10.1093/qje/qjz015"/>
	<rdf:li rdf:resource="https://cooking.nytimes.com/recipes/1019197-spiced-lamb-meatballs-with-yogurt-and-herbs"/>
	<rdf:li rdf:resource="https://cooking.nytimes.com/recipes/12320-apple-pie"/>
	<rdf:li rdf:resource="https://www.splendidtable.org/recipes/pan-seared-halibut-with-cherry-tomatoes-basil"/>
	<rdf:li rdf:resource="https://kieranhealy.org/blog/archives/2018/08/01/i-cant-believe-its-not-butter/"/>
	<rdf:li rdf:resource="https://www.saveur.com/article/Recipes/Classic-Carrot-Ginger-Dressing"/>
	<rdf:li rdf:resource="https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli"/>
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	<rdf:li rdf:resource="https://www.lavenderandlovage.com/2013/03/quick-and-simple-pasta-pronto-swiss-chard-and-walnut-pesto-recipe.html"/>
	<rdf:li rdf:resource="https://www.washingtonpost.com/lifestyle/food/im-a-fan-of-michael-pollan-but-on-one-food-policy-argument-hes-wrong/2017/12/04/c71881ca-d6cd-11e7-b62d-d9345ced896d_story.html"/>
	<rdf:li rdf:resource="https://www.thankyourbody.com/recipe-roasted-radishes-carrots-with-tumeric/"/>
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	<rdf:li rdf:resource="https://cooking.nytimes.com/recipes/1017072-sauteed-potatoes-with-black-kale-and-nigella"/>
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  </channel><item rdf:about="https://cooking.nytimes.com/recipes/780676171-cucumber-and-onion-salad">
    <title>Cucumber and Onion Salad Recipe</title>
    <dc:date>2026-06-17T15:57:16+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/780676171-cucumber-and-onion-salad</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
Yield: 6 servings
4 English cucumbers, sliced into 1/8-inch-thick rounds (about 10 cups)
2 tablespoons kosher salt (such as Diamond Crystal)
1.5 cups white vinegar
1/4 cup sugar
2 teaspoons fresh ground black pepper
1 small white onion, thinly sliced (about 1½ cups)

PREPARATION
Step 1
Toss cucumbers and salt together in a large bowl. Transfer cucumbers to a strainer, then place the strainer in the sink. Let cucumbers sit for 30 minutes as they release their water, stirring occasionally to help them drain. 

Step 2
Meanwhile, whisk the vinegar, sugar and pepper in a large bowl until the sugar dissolves. 

Step 3
Add the drained cucumbers and sliced onion to the bowl of vinegar marinade. Use your hands or tongs to toss well—really get in there and make sure the marinade is distributed. Cover and refrigerate for at least 1 hour before serving, stirring once halfway through to ensure everything gets evenly marinated.


--- AEO says it reminds her of her grandparents (in central PA, not the South...)]]></description>
<dc:subject>food recipes have_made</dc:subject>
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<item rdf:about="https://cooking.nytimes.com/recipes/1024121-kale-and-walnut-pasta">
    <title>Kale and Walnut Pasta Recipe</title>
    <dc:date>2024-06-24T13:36:06+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1024121-kale-and-walnut-pasta</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Yield: 
4 to 6 servings
1cup (4 ounces) walnuts, chopped into bite-size pieces
⅓cup extra-virgin olive oil, plus more as needed
Kosher salt (such as Diamond Crystal) and black pepper
6large garlic cloves, chopped
¼to ½ teaspoon (or to taste) red-pepper flakes
2bunches curly kale or 3 bunches Tuscan kale, stems removed, leaves chopped into 1½-inch pieces
1pound spaghetti
1large lemon, halved
Grated pecorino or Parmesan, to serve

PREPARATION
Step 1
Place the walnuts in a large pan (12-inch) with a lid, and turn the heat up to medium. Toast the walnuts, stirring occasionally, until just fragrant, about 3 minutes, taking care not to burn them. Add 1 tablespoon of the olive oil, season with salt and pepper, give a stir for 1 minute and transfer to a small bowl. Wipe out the pan to make sure there aren’t any walnut pieces remaining.

Step 2
Bring a large pot of well-salted water to a boil for the pasta. Add the remaining olive oil and the garlic to the pan and cook over low, stirring occasionally, until fragrant, about 2 minutes. Add the red-pepper flakes, stir and cook until fragrant, about 30 seconds to 1 minute. Increase heat to medium, add the kale to the pan in batches, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.

Step 3
Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water at this point and cook until al dente, according to package directions. As the spaghetti cooks, add a couple of ladles of the starchy pasta water to the kale to help it wilt down.

Step 4
Squeeze half of the lemon over the kale and toss. Taste the kale and add more lemon juice and salt and pepper to taste, being mindful that you’ll also be adding the salty pecorino or Parmesan.

Step 5
Once the pasta is cooked, set the pot next to the pan and use tongs to transfer the spaghetti to the kale. Ladle in more of the starchy water if the pan seems dry, and toss well until the pasta is glossy and silky. Add half of the walnuts and some grated cheese (about 3 tablespoons). Taste and drizzle with a little more olive oil and another squeeze of lemon, if you like. Remove from the heat, shower with more grated cheese, top with the remaining walnuts and serve.

--- Hard to get the salting right.]]></description>
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<item rdf:about="https://academic.oup.com/qje/article-abstract/134/4/1793/5492274?redirectedFrom=fulltext">
    <title>Food Deserts and the Causes of Nutritional Inequality* | The Quarterly Journal of Economics | Oxford Academic</title>
    <dc:date>2023-05-21T16:17:20+00:00</dc:date>
    <link>https://academic.oup.com/qje/article-abstract/134/4/1793/5492274?redirectedFrom=fulltext</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["We study the causes of “nutritional inequality”: why the wealthy eat more healthfully than the poor in the United States. Exploiting supermarket entry and household moves to healthier neighborhoods, we reject that neighborhood environments contribute meaningfully to nutritional inequality. We then estimate a structural model of grocery demand, using a new instrument exploiting the combination of grocery retail chains’ differing presence across geographic markets with their differing comparative advantages across product groups. Counterfactual simulations show that exposing low-income households to the same products and prices available to high-income households reduces nutritional inequality by only about 10%, while the remaining 90% is driven by differences in demand. These findings counter the argument that policies to increase the supply of healthy groceries could play an important role in reducing nutritional inequality."

--- Feel like I might have bookmarked this before, but not read it.
--- From the abstract, it sounds like they're taking food preferences as, if not exactly exogenous, then at least very directly caused by class/income.  But if food preferences are set early in life based on what's available, it could be that the existence of food deserts 20--40 years ago explains what they're seeing now...  (Perhaps they address this?)]]></description>
<dc:subject>to:NB via:? inequality economics food to_teach:statistics_of_inequality_and_discrimination</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.allrecipes.com/recipe/259455/instant-pot-mushroom-risotto/">
    <title>Instant Pot Mushroom Risotto Recipe</title>
    <dc:date>2023-04-22T01:38:30+00:00</dc:date>
    <link>https://www.allrecipes.com/recipe/259455/instant-pot-mushroom-risotto/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Directions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
- Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

---ETA after making: not as good as my mother's way, but that involves standing over a hot stove for an hour continuously laddling in broth.  Half as good and a tenth the work wins for now. Her trick of using sushi rice in place of arborio does translate, however.
]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="https://archive.is/4gwGh">
    <title>Everything I, an Italian, thought I knew about Italian food is wrong | Financial Times</title>
    <dc:date>2023-04-01T13:32:03+00:00</dc:date>
    <link>https://archive.is/4gwGh</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[USA! USA! USA!]]></description>
<dc:subject>invention_of_tradition food italy historical_myths have_read american_hegemony</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:d3a9ea87c2f4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:italy"/>
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<item rdf:about="https://www.washingtonpost.com/food/2022/07/01/food-truths-mythbusting/">
    <title>4 truths about food it's time you believed - The Washington Post</title>
    <dc:date>2022-07-22T14:53:54+00:00</dc:date>
    <link>https://www.washingtonpost.com/food/2022/07/01/food-truths-mythbusting/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[--- Of course, in our current information environment, do I really have any idea at all about how credible this debunking is, without trying to investigate these topics myself? (It fits nicely with my prejudices, but...)]]></description>
<dc:subject>food debunking</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:c8429d5a9a59/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</item>
<item rdf:about="https://themanifestnest.com/2016/11/15/candied-roselle-hibiscus/">
    <title>Candied Roselle Hibiscus – The Manifest Nest</title>
    <dc:date>2022-07-22T14:49:11+00:00</dc:date>
    <link>https://themanifestnest.com/2016/11/15/candied-roselle-hibiscus/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Comments:
- I started with dried hibiscus sold to make tea.  I did not wash first and this was a big mistake, the roselles towards the bottom of the pot ended up very gritty.  In fact if I was going to do this again I'd not just wash but _blanche_ in boiling water once or twice.
- Sugar/water proportions check out.]]></description>
<dc:subject>food recipes have_made</dc:subject>
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<item rdf:about="https://www.kingarthurbaking.com/recipes/afghan-naan-recipe">
    <title>Afghan Naan | King Arthur Baking</title>
    <dc:date>2022-02-27T03:39:35+00:00</dc:date>
    <link>https://www.kingarthurbaking.com/recipes/afghan-naan-recipe</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[From cousin Humaira!]]></description>
<dc:subject>food recipes to_make kith_and_kin</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://cooking.nytimes.com/recipes/9309-thick-yogurt-with-beets-garlic-and-dill">
    <title>Thick Yogurt With Beets, Garlic and Dill Recipe - NYT Cooking</title>
    <dc:date>2021-06-27T18:35:32+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/9309-thick-yogurt-with-beets-garlic-and-dill</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
 Salt
1 ½ cups plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
 Black pepper


PREPARATION
Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:804a8dee92da/</dc:identifier>
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</item>
<item rdf:about="https://cooking.nytimes.com/recipes/1019920-one-pot-turmeric-coconut-rice-with-greens">
    <title>One-Pot Turmeric Coconut Rice With Greens Recipe - NYT Cooking</title>
    <dc:date>2021-06-13T04:29:29+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1019920-one-pot-turmeric-coconut-rice-with-greens</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
2 cups long-grain rice, such as jasmine or basmati
½ cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
 Pinch of saffron (optional)
 Kosher salt
1 medium bunch kale, spinach or Swiss chard
1 lime

PREPARATION
Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.


--- Rinsing the rice is superfluous.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:2522c2bc1f54/</dc:identifier>
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<item rdf:about="https://cooking.nytimes.com/recipes/1022268-mahi-ba-somagh-sumac-roasted-fish">
    <title>Mahi ba Somagh (Sumac Roasted Fish) Recipe - NYT Cooking</title>
    <dc:date>2021-06-12T16:18:44+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1022268-mahi-ba-somagh-sumac-roasted-fish</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange 
1 medium lime
1 tablespoon sumac
¼ teaspoon ground turmeric 
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
 Fresh mint leaves, torn, for serving (optional)


PREPARATION
1. Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
2. Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric. 
3. Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
4. Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.
]]></description>
<dc:subject>food recipes to_make</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:a17032d5dbc2/</dc:identifier>
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<item rdf:about="https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe">
    <title>Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe</title>
    <dc:date>2021-05-30T20:57:14+00:00</dc:date>
    <link>https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[- Marinating chicken breast with salt and soy sauce and coating it in cornstarch helps ensure that it stays moist during its brief cooking period.
- Infusing oil with chiles and Sichuan peppercorns provides the signature ma-la (hot and numbing) flavor in this dish.
- Cutting all the main ingredients to roughly the same size encourages even cooking and better presentation for chopsticks.

Ingredients

For the Chicken:
2 small boneless skinless chicken breasts, about 6 ounces (170g) each, cut into 1/2-inch cubes
1 teaspoon (5ml) Shaoxing wine (see note)
2 teaspoons light soy sauce (10ml)
2 teaspoons cornstarch (about 5g)
Large pinch kosher salt

For the Sauce:
1 tablespoon honey (15ml)
2 tablespoons (30ml) Chinkiang vinegar (see note)
1 tablespoon Shaoxing wine (15ml)
2 teaspoons (10ml) light soy sauce (see note)
1/2 teaspoon cornstarch (about 2g)
Water or homemade or store-bought low-sodium chicken stock, as needed

For the Stir-Fry:
3 tablespoons vegetable oil (45ml)
6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded
1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded)
4 medium cloves garlic, thinly sliced
1-inch knob ginger, peeled and cut into fine matchsticks or grated
6 scallions, white and pale green parts only, cut into 1/2-inch pieces
3/4 cup roasted peanuts (about 5 ounces; 150g)

Directions

For the Chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside.

For the Sauce: Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.

To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes.

Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds.

Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

Notes
You can use dry sherry in place of the Shaoxing wine. You can find Chinkiang vinegar online or use Chinese black vinegar or even balsamic vinegar in its place. You might find bottles of low sodium soy sauce labeled “light.” That is not what you’re looking for in this recipe. Light soy sauce is typically thinner and saltier than the dark soy sauce used in some Chinese recipes. You can use Japanese shoyu or tamari in its place if you can’t find Chinese light soy sauce. Sichuan peppercorns can be found in most Asian markets or ordered online. This recipe serves 2 as a main course. Trying to double the recipe will lead to poor results as you won’t be able to maintain enough heat to sear the chicken. If you want to double the recipe, cook the chicken and vegetables in two separate batches, following the recipe through the end of Step 5 and transferring the cooked chicken and vegetables to a large bowl on the side. When you’re ready to finish, add all of the cooked chicken and vegetables (both batches) back to the wok over high heat, stir in the double batch of sauce, and toss until coated. You can also cook this recipe in a large Western-style skillet, though the flavor will not be quite the same.


--- Could this really be better than the version in _Mrs. Chiang's Szechuan Cookbook_?]]></description>
<dc:subject>food recipes to_make via:aeo</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:cf9c6679c905/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:via:aeo"/>
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</item>
<item rdf:about="https://www.foodnetwork.com/recipes/marcela-valladolid/easiest-ever-chicken-mole-enchiladas-recipe-2118390">
    <title>'Easiest Ever' Chicken Mole Enchiladas Recipe | Marcela Valladolid | Food Network</title>
    <dc:date>2021-04-04T04:47:48+00:00</dc:date>
    <link>https://www.foodnetwork.com/recipes/marcela-valladolid/easiest-ever-chicken-mole-enchiladas-recipe-2118390</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Mole:

5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper 

For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. ]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:2cd198d68bf2/</dc:identifier>
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</item>
<item rdf:about="https://seattlefoodshed.wordpress.com/2011/12/15/salmon-and-sweet-potato-in-a-coconut-curry-sauce/">
    <title>Salmon and Sweet Potato in a Coconut Curry Sauce – Seattle Foodshed</title>
    <dc:date>2021-03-09T00:29:53+00:00</dc:date>
    <link>https://seattlefoodshed.wordpress.com/2011/12/15/salmon-and-sweet-potato-in-a-coconut-curry-sauce/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["Thinly slice up an onion and a clove of garlic, and, in a larger saucepan, saute them in some olive oil until the onion is soft. Add a couple pinches of curry and stir.
"Dice two sweet potatoes and add them to the saucepan, along with a can of light coconut milk, the juice of half a lime, a splash of fish sauce, and diced ginger. Bring to a boil, and simmer until the sweet potatoes are soft – about eight minutes.
"Cube two salmon fillets, add them to the pan, and simmer until the fish is cooked.
"Top with chopped cilantro and the juice of the other half of the lime."

--- 8 minutes is far too little time for sweet potatoes (at least according to local taste...) Nuke 'em in the microwave until about half-cooked before simmering.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:8754ffd8a814/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:have_made"/>
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</item>
<item rdf:about="https://www.cookinglight.com/recipes/spinach-walnut-pesto">
    <title>Spinach-Walnut Pesto Recipe | Cooking Light</title>
    <dc:date>2021-01-26T03:59:06+00:00</dc:date>
    <link>https://www.cookinglight.com/recipes/spinach-walnut-pesto</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients
4 cups fresh spinach
1/4 cup toasted walnuts
1 ounce grated Parmesan cheese
1 small garlic clove, chopped
2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
3 tablespoons olive oil
2 tablespoons warm water

Place spinach, walnuts, Parmesan cheese, garlic, lemon juice, and crushed red pepper in a food processor; process until finely chopped. With processor on, slowly add olive oil through food chute. Add warm water; process until blended.


--- NOTES:
- Black pepper for red pepper
- Add salt after initial blending
- In more powerful blender, layer water, oil, juice, greens, nuts]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:27c2fc708e8d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:have_made"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.myrecipes.com/recipe/thai-cabbage-slaw">
    <title>Thai Cabbage Slaw Recipe | MyRecipes</title>
    <dc:date>2021-01-10T23:07:49+00:00</dc:date>
    <link>https://www.myrecipes.com/recipe/thai-cabbage-slaw</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

3 tablespoons fresh lime juice
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon chile paste with garlic
1 garlic clove, minced

6 cups shredded napa (Chinese) cabbage
2 cups shredded red cabbage
1 cup red bell pepper strips
1 cup shredded carrot

2 tablespoons chopped dry-roasted peanuts
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

Directions
Step 1
Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:a3faae50017b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:have_made"/>
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</item>
<item rdf:about="https://press.uchicago.edu/ucp/books/book/chicago/P/bo50270819">
    <title>The Problem with Feeding Cities: The Social Transformation of Infrastructure, Abundance, and Inequality in America, Deener</title>
    <dc:date>2021-01-06T18:01:56+00:00</dc:date>
    <link>https://press.uchicago.edu/ucp/books/book/chicago/P/bo50270819</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["For most people, grocery shopping is a mundane activity. Few stop to think about the massive, global infrastructure that makes it possible to buy Chilean grapes in a Philadelphia supermarket in the middle of winter. Yet every piece of food represents an interlocking system of agriculture, manufacturing, shipping, logistics, retailing, and nonprofits that controls what we eat—or don’t.
"The Problem with Feeding Cities is a sociological and historical examination of how this remarkable network of abundance and convenience came into being over the last century. It looks at how the US food system transformed from feeding communities to feeding the entire nation, and it reveals how a process that was once about fulfilling basic needs became focused on satisfying profit margins. It is also a story of how this system fails to feed people, especially in the creation of food deserts. Andrew Deener shows that problems with food access are the result of infrastructural failings stemming from how markets and cities were developed, how distribution systems were built, and how organizations coordinate the quality and movement of food. He profiles hundreds of people connected through the food chain, from farmers, wholesalers, and supermarket executives, to global shippers, logistics experts, and cold-storage operators, to food bank employees and public health advocates. It is a book that will change the way we see our grocery store trips and will encourage us all to rethink the way we eat in this country."

--- Channeling Sen (and, closer to home, AEO), surely the inclusion problem isn't so much "infrastructural" as the brute one that _poor people don't have enough money for food_, or for good food.  The planet-spanning monstrosity will eagerly feed poor Americans _once they have money_.]]></description>
<dc:subject>to:NB books:noted agriculture food economics infrastructure how_stuff_works</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:9bcd38fe0a1e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:agriculture"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:infrastructure"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:how_stuff_works"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://iamafoodblog.com/hatch-green-chile-cheeseburger-fried-rice/">
    <title>Hatch Green Chile Cheeseburger Fried Rice · i am a food blog</title>
    <dc:date>2020-11-29T16:11:44+00:00</dc:date>
    <link>https://iamafoodblog.com/hatch-green-chile-cheeseburger-fried-rice/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[1/2 lb ground beef
oil for the pan
1/2 onion diced
2 cups cooked rice cold, preferably day old
1/2 cup chopped roasted Hatch green chile
1 cup lettuce shredded/chopped
1/2 tomato diced
salt and freshly ground pepper to taste
1/2 cup shredded mozzarella cheese or cheese of choice
2 eggs
cilantro to finish, if desired

Instructions
Heat a large skillet or wok over medium high heat. Add the ground beef, pressing down and searing crispy and deeply browned. Flip and cook the other side and when brown, break up into small bits.

Turn the heat down to medium and add the onions and cook slightly, 1–2 minutes.

If the skillet is dry, add a bit of oil and then add the rice. Turn the heat up to high and fry, stirring occasionally until the rice is crispy and heated through. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan.

Mix in the green chiles, chopped lettuce, and tomato. Stir in the cheese and  toss everything together so that everything is evenly distributed. Season with salt and pepper to taste.

In another non stick pan, heat up a bit of oil and fry a sunny side up egg per person.

Plate the rice and top each plate with an egg. Finish with cilantro and enjoy immediately.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:5827d45e5b4b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</item>
<item rdf:about="https://www.halfbakedharvest.com/mushroom-stroganoff/">
    <title>Herby Buttered Mushroom Stroganoff. - Half Baked Harvest</title>
    <dc:date>2020-11-27T17:27:03+00:00</dc:date>
    <link>https://www.halfbakedharvest.com/mushroom-stroganoff/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
8 ounces uncooked egg noodles (using GF noodles, if needed)
2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
4 cups mixed mushrooms, roughly torn or sliced
kosher salt and black pepper
3 tablespoons salted butter
2 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
2 tablespoons flour (GF flour works great)
1 cup low sodium chicken or vegetable broth
1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc (or additional broth)
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1/2 cup canned coconut milk or heavy cream
1/4 cup fresh parsley, roughly chopped

INSTRUCTIONS
1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.

2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 2-3 minutes. Remove half the mushrooms from the skillet to a plate and set aside.

3. Sprinkle the flour over the mushrooms and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, wine, Worcestershire, balsamic vinegar, and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the milk, cooking another 2-3 minutes.

4. Add the noodles, reserved mushrooms, and parsley to the sauce, tossing to combine.

5. Divide the noodles among plates. Top with fresh thyme and pepper. Enjoy!


--- I skipped the cream and the Worchester sauce in favor of more wine.  Maybe worthwhile next time?]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:65efe75974c2/</dc:identifier>
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<item rdf:about="https://www.foodandwine.com/recipes/mushroom-bolognese">
    <title>Mushroom Bolognese Recipe | Food &amp; Wine</title>
    <dc:date>2020-11-27T06:09:58+00:00</dc:date>
    <link>https://www.foodandwine.com/recipes/mushroom-bolognese</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[IngredientsIngredient Checklist

1 small onion, coarsely chopped

1 medium carrot, coarsely chopped

1 celery rib, coarsely chopped

1 medium parsnip, chopped

1/2 small turnip, coarsely chopped

1 pound king oyster mushrooms

1/4 cup extra-virgin olive oil

Kosher salt

Ground pepper

1 ounce dried porcini mushrooms

1/2 cup dry red wine

1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano

Pinch of crushed red pepper

1/4 cup heavy cream

1 teaspoon minced rosemary

1 1/2 pounds spaghetti, cooked until al dente and kept warm

4 tablespoons unsalted butter
DirectionsInstructions Checklist
Step 1
In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.

Step 2
In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of the water. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes. Add the wine, rind and red pepper; cook until the wine evaporates. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.

Step 3
Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.vitamix.com/us/en_us/recipes/macaroni-with-cheese-sauce">
    <title>Macaroni with Cheese Sauce Recipe | Vitamix</title>
    <dc:date>2020-11-27T06:08:58+00:00</dc:date>
    <link>https://www.vitamix.com/us/en_us/recipes/macaroni-with-cheese-sauce</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients
2 cups (210 g) elbow macaroni, uncooked
¼ cup (30 g) all-purpose flour
¼ cup + 1 teaspoon (60 g) light butter spread
¼ teaspoon salt, optional
1⅓ cup (320 ml) skim milk
1 cup (115 g) cheddar cheese, cubed
2 slices bread
⅛ teaspoon ground black pepper, optional
⅛ teaspoon garlic powder
⅛ teaspoon dried oregano
⅛ teaspoon dried minced onion
⅛ teaspoon cayenne pepper
Directions
Preheat oven to 350°F (180°C).
Cook macaroni as directed on package. Drain.
Spray an 8-inch x 8-inch (20 cm X 20 cm) baking dish with vegetable cooking spray then add macaroni to dish.
Place butter, flour, salt, and milk into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much.
Remove the lid plug and add cheese through the lid opening.
Blend for 1 minute.
Pour over macaroni and mix thoroughly.
Cover macaroni with bread crumb mixture and bake until top is golden brown, about 30 minutes.
To make crumb topping, toast 2 pieces of bread and squeeze each piece into a ball.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 4.
Remove the lid plug.
Drop each bread ball through the lid plug opening.
Blend until you have crumbs. Add seasonings to the crumbs.


--- AEO says: halve the amount of pasta but otherwise OK.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:b9284c69ed05/</dc:identifier>
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</item>
<item rdf:about="https://honest-food.net/dove-enchiladas-recipe/">
    <title>Green Enchiladas Recipe - Green Chile Enchiladas | Hank Shaw</title>
    <dc:date>2020-10-01T21:46:33+00:00</dc:date>
    <link>https://honest-food.net/dove-enchiladas-recipe/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[--- This is pretty good and authentic.

Ingredients
GREEN CHILE SAUCE
3 tablespoons lard or cooking oil
1 large onion, chopped
4 garlic cloves, chopped
3 tablespoons flour
1 1/2 cups chopped roasted green chiles, about a dozen
1 teaspoon epazote (optional)
1 teaspoon cumin
1/2 teaspoon ground coriander
2 1/2 cups dove broth or chicken stock
Salt (smoked salt if you have it)
Black pepper to taste
FILLING
1 pound meat, shredded or diced small
Salt, smoked if you have it
6 ounces of shredded cheese, divided
1 cup of minced onion
12 6- inch tortillas
Instructions
Prep the green chiles. You need to roast your green chiles. I use New Mexican, Hatch-style chiles. This makes for a zippy sauce. You can make it milder by using milder chiles. If you've never roasted chiles before, here is a tutorial.
Make the chile sauce. Heat the lard over medium-high heat and cook the onions until soft, but not brown, about 5 minutes. Add the garlic and cook another minute. Add the flour and cook, stirring often, for 5 minutes. Add the remaining ingredients, stir well and simmer gently for 20 minutes. Puree in a blender.
Make the filling. Dice the meat and salt well. Mix with about 1/4 cup of the green chile sauce as well as about 2 ounces of cheese and the onion.
Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken and puff up a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas. Or, you can dip them in hot oil for a few seconds, or dip them in the hot green chile sauce. Either way, shake off the excess oil or sauce. 
Build the enchiladas. Pour a little green chile sauce into a casserole. Fill a tortilla with a little of the filling and roll it up. Place seam side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
Finish. Pour more green chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:d163c127bc0d/</dc:identifier>
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<item rdf:about="https://www.theguardian.com/food/2020/sep/28/anna-joness-kale-tomato-and-lemon-magic-one-pot-spaghetti">
    <title>Anna Jones’s kale, tomato and lemon magic one-pot spaghetti | Autumn food and drink | The Guardian</title>
    <dc:date>2020-10-01T21:38:38+00:00</dc:date>
    <link>https://www.theguardian.com/food/2020/sep/28/anna-joness-kale-tomato-and-lemon-magic-one-pot-spaghetti</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[spaghetti or linguine 400g
cherry tomatoes 400g
unwaxed lemons zest of 2 large
olive oil 100ml
sea salt 2 heaped tsp (if you are using fine-grain table salt, add a bit less)
kale or spinach 400g
parmesan cheese (I use a vegetarian one) (optional)

Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.

Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add a litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.

Once almost all the water has evaporated, take the pan off the heat and tangle into 4 bowls. If you like, top with a little parmesan.]]></description>
<dc:subject>recipes have_made food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:7fd7e68e8dde/</dc:identifier>
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</item>
<item rdf:about="https://smittenkitchen.com/2009/01/mushroom-bourguignon/">
    <title>mushroom bourguignon – smitten kitchen</title>
    <dc:date>2020-09-16T13:12:16+00:00</dc:date>
    <link>https://smittenkitchen.com/2009/01/mushroom-bourguignon/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.]]></description>
<dc:subject>recipes food to_make</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:fd264c4911e1/</dc:identifier>
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</item>
<item rdf:about="https://99percentinvisible.org/episode/how-to-pick-a-pepper/">
    <title>How To Pick A Pepper - 99% Invisible</title>
    <dc:date>2020-09-01T19:27:53+00:00</dc:date>
    <link>https://99percentinvisible.org/episode/how-to-pick-a-pepper/</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>new_mexico agriculture robots_and_robotics chile food have_read to:blog</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:dba803af9a6c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:new_mexico"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:agriculture"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:robots_and_robotics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:chile"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:have_read"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:to:blog"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://cooking.nytimes.com/recipes/1020909-gajjara-kosambari-carrot-salad">
    <title>Gajjara Kosambari (Carrot Salad) Recipe - NYT Cooking</title>
    <dc:date>2020-07-13T18:35:02+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1020909-gajjara-kosambari-carrot-salad</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
½ teaspoon cumin seeds
½ teaspoon white sesame seeds
¼ teaspoon black mustard seeds
¼ cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
 Handful of cilantro leaves and tender stems, chopped
½ teaspoon kosher salt
½ teaspoon granulated sugar
½ lemon, for squeezing

PREPARATION
In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.]]></description>
<dc:subject>food recipes to_cook</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:dc5f13324d65/</dc:identifier>
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</item>
<item rdf:about="https://academic.oup.com/qje/article/134/4/1793/5492274">
    <title>Food Deserts and the Causes of Nutritional Inequality* | The Quarterly Journal of Economics | Oxford Academic</title>
    <dc:date>2020-01-06T16:46:44+00:00</dc:date>
    <link>https://academic.oup.com/qje/article/134/4/1793/5492274</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["We study the causes of “nutritional inequality”: why the wealthy eat more healthfully than the poor in the United States. Exploiting supermarket entry and household moves to healthier neighborhoods, we reject that neighborhood environments contribute meaningfully to nutritional inequality. We then estimate a structural model of grocery demand, using a new instrument exploiting the combination of grocery retail chains’ differing presence across geographic markets with their differing comparative advantages across product groups. Counterfactual simulations show that exposing low-income households to the same products and prices available to high-income households reduces nutritional inequality by only about 10%, while the remaining 90% is driven by differences in demand. These findings counter the argument that policies to increase the supply of healthy groceries could play an important role in reducing nutritional inequality."]]></description>
<dc:subject>to:NB economics causal_inference instrumental_variables spatial_statistics food inequality via:gabriel_rossman</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:a2594b08ff9f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:to:NB"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:economics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:causal_inference"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:instrumental_variables"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:inequality"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:via:gabriel_rossman"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://academic.oup.com/qje/advance-article/doi/10.1093/qje/qjz015/5492274">
    <title>Food Deserts and the Causes of Nutritional Inequality* | The Quarterly Journal of Economics | Oxford Academic</title>
    <dc:date>2019-08-07T19:26:41+00:00</dc:date>
    <link>https://academic.oup.com/qje/advance-article/doi/10.1093/qje/qjz015/5492274</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["We study the causes of “nutritional inequality”: why the wealthy eat more healthfully than the poor in the United States. Exploiting supermarket entry and household moves to healthier neighborhoods, we reject that neighborhood environments contribute meaningfully to nutritional inequality. We then estimate a structural model of grocery demand, using a new instrument exploiting the combination of grocery retail chains’ differing presence across geographic markets with their differing comparative advantages across product groups. Counterfactual simulations show that exposing low-income households to the same products and prices available to high-income households reduces nutritional inequality by only about 10%, while the remaining 90% is driven by differences in demand. These findings counter the argument that policies to increase the supply of healthy groceries could play an important role in reducing nutritional inequality."]]></description>
<dc:subject>to:NB economics food inequality class_struggles_in_america causal_inference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:fd30cd636779/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:to:NB"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:economics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:inequality"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:class_struggles_in_america"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:causal_inference"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.ucpress.edu/book/9780520303638/fruit-from-the-sands">
    <title>Fruit from the Sands by Robert N. Spengler III - Hardcover - University of California Press</title>
    <dc:date>2019-07-24T14:41:24+00:00</dc:date>
    <link>https://www.ucpress.edu/book/9780520303638/fruit-from-the-sands</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe."]]></description>
<dc:subject>to:NB books:noted cultural_exchange agriculture food central_asia</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:0cbfa1234e72/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:books:noted"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:central_asia"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://doi.org/10.1093/qje/qjz015">
    <title>Food Deserts and the Causes of Nutritional Inequality* | The Quarterly Journal of Economics | Oxford Academic</title>
    <dc:date>2019-06-19T14:18:01+00:00</dc:date>
    <link>https://doi.org/10.1093/qje/qjz015</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["We study the causes of “nutritional inequality” : why the wealthy eat more healthfully than the poor in the United States. Exploiting supermarket entry and household moves to healthier neighborhoods, we reject that neighborhood environments contribute meaningfully to nutritional inequality. We then estimate a structural model of grocery demand, using a new instrument exploiting the combination of grocery retail chains’ differing presence across geographic markets with their differing comparative advantages across product groups. Counterfactual simulations show that exposing low-income households to the same products and prices available to high-income households reduces nutritional inequality by only about 10 percent, while the remaining 90 percent is driven by differences in demand. These findings counter the argument that policies to increase the supply of healthy groceries could play an important role in reducing nutritional inequality."]]></description>
<dc:subject>to:NB economics inequality food instrumental_variables causal_inference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:abb87bd333f3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:to:NB"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:economics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:inequality"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:instrumental_variables"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:causal_inference"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://cooking.nytimes.com/recipes/1019197-spiced-lamb-meatballs-with-yogurt-and-herbs">
    <title>Spiced Lamb Meatballs With Yogurt and Herbs Recipe - NYT Cooking</title>
    <dc:date>2019-02-24T18:31:49+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1019197-spiced-lamb-meatballs-with-yogurt-and-herbs</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
1 ½  pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
½  cup breadcrumbs
2  teaspoons kosher salt
½  teaspoon black pepper
½  cup finely diced red onion
1  teaspoon toasted ground cumin
1  teaspoon toasted ground coriander
¼  teaspoon cinnamon
 Pinch of cayenne
3  eggs
 Extra-virgin olive oil
1  cup chicken broth
1  cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1  tablespoon cornstarch, dissolved in 2 tablespoons water
2  ounces crumbled feta cheese
½  teaspoon sumac
 Crushed red-pepper flakes, to taste
 Turmeric, for garnish (optional)
3  tablespoons chopped mint
2  tablespoons chopped dill
 Cilantro sprigs
Email Grocery List
PREPARATION
In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

--- Any kind of broth will work fine instead of chicken; chop onions very fine indeed.]]></description>
<dc:subject>food recipes have_made</dc:subject>
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</item>
<item rdf:about="https://cooking.nytimes.com/recipes/12320-apple-pie">
    <title>Apple Pie Recipe - NYT Cooking</title>
    <dc:date>2019-02-03T21:55:34+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/12320-apple-pie</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes have_eaten_many_times</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:d0aec7e345e3/</dc:identifier>
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</item>
<item rdf:about="https://www.splendidtable.org/recipes/pan-seared-halibut-with-cherry-tomatoes-basil">
    <title>Pan-Seared Halibut with Cherry Tomatoes &amp; Basil | The Splendid Table</title>
    <dc:date>2018-08-04T15:07:18+00:00</dc:date>
    <link>https://www.splendidtable.org/recipes/pan-seared-halibut-with-cherry-tomatoes-basil</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

1 pint [320 g] cherry or grape tomatoes, preferably mixed colors, halved
2 medium garlic cloves, minced
1 tsp red wine vinegar
Salt
Freshly ground black pepper
Four 6-oz [170-g] skinless Pacific halibut fillets
3 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh basil

....

If you don’t have access to fresh halibut, another mild white fish like haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.

....

Directions

1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

3. Heat 2 tablespoons of the oil in a 12‑in [30.5‑cm] nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.

4. Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in the basil, then taste and adjust the seasoning, if necessary.

5. Serve the halibut fillets with the tomatoes spooned over the top and alongside.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="https://kieranhealy.org/blog/archives/2018/08/01/i-cant-believe-its-not-butter/">
    <title>I Can't Believe It's Not Butter</title>
    <dc:date>2018-08-02T01:00:47+00:00</dc:date>
    <link>https://kieranhealy.org/blog/archives/2018/08/01/i-cant-believe-its-not-butter/</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food time_series statistics healy.kieran to_teach:data_over_space_and_time</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:f7218973ab85/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:statistics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:healy.kieran"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:to_teach:data_over_space_and_time"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.saveur.com/article/Recipes/Classic-Carrot-Ginger-Dressing">
    <title>Carrot-Ginger Dressing Recipe | SAVEUR</title>
    <dc:date>2018-05-06T18:33:12+00:00</dc:date>
    <link>https://www.saveur.com/article/Recipes/Classic-Carrot-Ginger-Dressing</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[1 cup vegetable oil
1⁄2 cup rice vinegar
1⁄4 cup soy sauce
1 tbsp. sugar
1 1⁄2 tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1⁄2 medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli">
    <title>Beef and Broccoli Recipe - NYT Cooking</title>
    <dc:date>2018-04-08T14:53:43+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1019262-beef-and-broccoli</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:68238d745b2a/</dc:identifier>
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</item>
<item rdf:about="https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles">
    <title>Slow-Roasted Salmon with Fennel, Citrus, and Chiles Recipe | Bon Appetit</title>
    <dc:date>2018-04-04T23:19:00+00:00</dc:date>
    <link>https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[INGREDIENTS
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 2-lb. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)
RECIPE PREPARATION
Also Try it With:
Cod, halibut, John Dory, or turbot fillets

Instructions
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:b5c63499847f/</dc:identifier>
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</item>
<item rdf:about="https://www.epicurious.com/expert-advice/how-to-cook-crispy-skinned-salmon-article">
    <title>How to Cook Crispy-Skin Salmon for a Quick and Easy Dinner | Epicurious.com</title>
    <dc:date>2018-04-04T23:17:55+00:00</dc:date>
    <link>https://www.epicurious.com/expert-advice/how-to-cook-crispy-skinned-salmon-article</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[This works well, but I used way more oil than was necessary.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:1faf0d9dfcec/</dc:identifier>
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</item>
<item rdf:about="http://www.cookinglight.com/recipes/rigatoni-kale-pesto">
    <title>Rigatoni with Kale Pesto Recipe - Cooking Light</title>
    <dc:date>2018-02-07T16:27:50+00:00</dc:date>
    <link>http://www.cookinglight.com/recipes/rigatoni-kale-pesto</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients
2 bunches lacinato kale, stemmed
2 tablespoons pine nuts, toasted
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 tablespoon freshly grated lemon rind
2 ounces fresh pecorino Romano cheese, finely grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dash of Aleppo pepper (optional)
1 pound rigatoni pasta

Step 1
Bring a large pot of water to a boil. Fill a large bowl with ice water. Working in two or three batches, submerge kale in boiling water for 15 seconds until wilted and deep green; remove, and immediately plunge into ice water for 15 seconds. Drain kale well; place on layers of paper towels, and press to remove excess liquid. Place kale, pine nuts, and garlic in a food processor or blender. Pulse until coarsely chopped. Slowly add oil with motor running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt, and peppers.

Step 2
Cook pasta according to package instructions, omitting salt and fat. When pasta is al dente, drain, reserving 1 cup pasta cooking liquid. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tablespoon at a time, until sauce reaches desired consistency.


--- Notes after making this:
- 1/2 cup walnuts for pine nuts
- Ordinary kale works just as well.
- Obviously so does any small pasta
- And parmesan for romano cheese too
- Blanching is essential
- Adding all the pesto ingredients in the blender works just fine, and is much eaiser
]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966">
    <title>Homemade Poultry Seasoning Recipe - Genius Kitchen</title>
    <dc:date>2018-01-30T17:14:55+00:00</dc:date>
    <link>http://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[2 teaspoons ground sage
1 1⁄2 teaspoons ground thyme
1 teaspoon ground marjoram
3⁄4 teaspoon ground rosemary
1⁄2 teaspoon nutmeg
1⁄2 teaspoon finely ground black pepper]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:3ef6bece8d9d/</dc:identifier>
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</item>
<item rdf:about="https://www.lavenderandlovage.com/2013/03/quick-and-simple-pasta-pronto-swiss-chard-and-walnut-pesto-recipe.html">
    <title>Quick and Simple Pasta Pronto! Swiss Chard and Walnut Pesto Recipe</title>
    <dc:date>2018-01-22T02:50:21+00:00</dc:date>
    <link>https://www.lavenderandlovage.com/2013/03/quick-and-simple-pasta-pronto-swiss-chard-and-walnut-pesto-recipe.html</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients
25g butter
bunch of Swiss chard (about 250g to 300g)
3 to 4 cloves garlic (peeled)
50g walnuts (toasted)
100g freshly grated Parmesan cheese (or Grana Padano cheese)
2 tablespoons olive oil
salt and black pepper

Directions
Step 1Wash the chard thoroughly and trim the ends off the white stalks. Chop the chard roughly, separating the green leaves from the white stalks.
Step 2Melt the butter in a large saucepan (with lid) and add the garlic and white chard stalks, then replace the lid and sweat over a medium heat for 5 to 6 minutes. After 5 to 6 minutes, add the (green) chard leaves and cook for a further 2 to 3 minutes, until the chard leaves have wilted.
Step 3Place the cooked chard(leaves and stalks), garlic, walnuts, Parmesan cheese and olive oil into a blender, and pulse the ingredients until they are finely chopped and look like pesto sauce. Alternatively, pulse them all together with an immersion blender, until smooth.

--- Note: if anything, needs more garlic and olive oil.]]></description>
<dc:subject>have_made recipes food</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.washingtonpost.com/lifestyle/food/im-a-fan-of-michael-pollan-but-on-one-food-policy-argument-hes-wrong/2017/12/04/c71881ca-d6cd-11e7-b62d-d9345ced896d_story.html">
    <title>Junk food is cheap and healthful food is expensive, but don’t blame the farm bill - The Washington Post</title>
    <dc:date>2017-12-11T17:55:15+00:00</dc:date>
    <link>https://www.washingtonpost.com/lifestyle/food/im-a-fan-of-michael-pollan-but-on-one-food-policy-argument-hes-wrong/2017/12/04/c71881ca-d6cd-11e7-b62d-d9345ced896d_story.html</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Should ask A.E. what she thinks of this, but at first glance it's pretty convincing.]]></description>
<dc:subject>food economics debunking agriculture</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:264c10afb76e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:economics"/>
	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:debunking"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.thankyourbody.com/recipe-roasted-radishes-carrots-with-tumeric/">
    <title>Recipe: Roasted Radishes and Carrots with Turmeric</title>
    <dc:date>2017-11-08T16:03:13+00:00</dc:date>
    <link>https://www.thankyourbody.com/recipe-roasted-radishes-carrots-with-tumeric/</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients
1½ pounds organic radishes, washed with ends trimmed
12 ounces organic baby carrots, washed
2 tablespoons organic grape seed oil (or melted coconut oil)
½ of a lemon, juiced
2 teaspoons dried organic parsley flakes
1 teaspoon organic ground turmeric root
1 teaspoon ground black pepper
½ teaspoon real salt or sea salt
Instructions
Oven 450 degrees
Cut your prepared radishes in half, larger radishes may need to be quartered.
Place the cut radishes and carrots in a large bowl, and drizzle with the oil and lemon juice. Toss well.
Mix the spices together, then sprinkle the mixture over the vegetables and toss until the vegetables are evenly coated.
Spread the vegetables out in a single layer on a baking sheet (stoneware works well for this). Roast for 20-25 minutes or until fork-tender (start checking after 15 minutes...mine needed 25 minutes of roasting).
Remove from oven, and transfer the radishes and carrots to a serving bowl. Serve right away for the best flavor!]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:7da81d8834c4/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://www.saveur.com/tomato-cucumber-salad-fennel-dressing-eli-sussman">
    <title>Tomato–Cucumber Salad with Fennel Dressing | SAVEUR</title>
    <dc:date>2017-10-11T16:34:01+00:00</dc:date>
    <link>https://www.saveur.com/tomato-cucumber-salad-fennel-dressing-eli-sussman</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Too much water?]]></description>
<dc:subject>recipes food have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:afedf35e6dc5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:have_made"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.lonny.com/Entertaining+Idea+of+the+Day/articles/flJV-BheOjM/Summery+Elderflower+Cucumber+Gin+Punch">
    <title>A Summery Elderflower-and-Cucumber Gin Punch - Entertaining Idea of the Day - Lonny</title>
    <dc:date>2017-05-07T18:23:09+00:00</dc:date>
    <link>http://www.lonny.com/Entertaining+Idea+of+the+Day/articles/flJV-BheOjM/Summery+Elderflower+Cucumber+Gin+Punch</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[La Rêverie de Concombre
Serves about 50

-- 1¼-750 mL bottle of Hendrick's Gin
-- 1-750 mL bottle of St. Germaine Elderflower Liquer
-- 1 liter cucumber juice
-- ¾ liter lime juice
-- ¼ liter lemon juice
-- 1 bunch mint
-- ice cubes frozen w/ slices of serrano peppers and cucumber
-- lemon & lime wheels

Combine all ingredients in punch bowl stir. Top with soda water to taste and garnish with ice cubes and slices of lemon and lime.
 


Cucumber Juice
makes about 4 cups of juice
(4.23 cups approximately = 1 liter)

6 medium cucumbers

Set a strainer over a large bowl. For a less-pulpy juice, line the strainer with cheesecloth or coffee filters.

Peel the cucumbers, slice off the ends, and chop into several large pieces. Run the cucumbers in a food processor until pulpy--about two minutes.

Pour the cucumber mash into the strainer and use a spatula to gently stir the mash until no more juice is separating out. Store the juice and the pulp separately for up to one week.]]></description>
<dc:subject>food booze recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:2922cfffbb55/</dc:identifier>
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</item>
<item rdf:about="https://cooking.nytimes.com/recipes/1017072-sauteed-potatoes-with-black-kale-and-nigella">
    <title>Sautéed Potatoes With Black Kale and Nigella Recipe - NYT Cooking</title>
    <dc:date>2017-03-18T22:37:33+00:00</dc:date>
    <link>https://cooking.nytimes.com/recipes/1017072-sauteed-potatoes-with-black-kale-and-nigella</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:3784d49c5d16/</dc:identifier>
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</item>
<item rdf:about="http://dudemom.com/2016/07/roasted-potatoes-and-kale.html">
    <title>Roasted Potatoes and Kale - dude mom</title>
    <dc:date>2017-03-18T22:37:09+00:00</dc:date>
    <link>http://dudemom.com/2016/07/roasted-potatoes-and-kale.html</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:f7c77a10e715/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/chicken-with-lemon-leek-linguine">
    <title>Chicken with Lemon-Leek Linguine Recipe | MyRecipes</title>
    <dc:date>2016-12-25T16:00:13+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/chicken-with-lemon-leek-linguine</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:fc08b65fe5b6/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/beet-blood-orange-quinoa">
    <title>Beet, Blood Orange, Kumquat, and Quinoa Salad Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:58:47+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/beet-blood-orange-quinoa</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

DRESSING:
1/4 cup finely chopped green onions
2 teaspoons grated blood orange rind
1 teaspoon grated lemon rind
2 tablespoons blood orange juice
1 tablespoon fresh lemon juice
2 teaspoons finely chopped cilantro
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3 tablespoons extra-virgin olive oil
SALAD:
1 cup uncooked quinoa
1 3/4 cups water
1/2 teaspoon salt, divided
1 cup blood orange sections, chopped (about 4 medium)
1 cup diced peeled avocado
6 whole kumquats, seeded and sliced
2 medium beets, cooked and cut into wedges
Preparation

1. To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.

2. To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

3. Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:da8c9858fa48/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/apricot-lamb-chops">
    <title>Apricot Lamb Chops Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:58:20+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/apricot-lamb-chops</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

1/2 cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic
1 teaspoon low-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray
Preparation

Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:35ecc2161abd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/summer-squash-corn-chowder">
    <title>Summer Squash and Corn Chowder Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:58:02+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/summer-squash-corn-chowder</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:cb99e9059298/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/yellow-plum-salad">
    <title>Yellow Plum Salad Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:57:31+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/yellow-plum-salad</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

2 yellow bell peppers
4 golden beets (about 12 ounces)
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 yellow-fleshed plums, halved and pitted (about 1 pound)
1/2 pint yellow pear tomatoes, halved lengthwise
1/2 cup (2 ounces) crumbled goat cheese
Preparation

1. Preheat broiler to high.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.

3. Preheat oven to 450°.

4. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450° for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.

5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:02af59ff9b26/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/corn-roasted-pepper-salad">
    <title>Corn and Roasted Pepper Salad Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:38:51+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/corn-roasted-pepper-salad</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

2 cups fresh corn kernels (about 4 ears)
1 cup chopped Roasted Bell Peppers
2/3 cup chopped seeded plum tomato
1/4 cup minced shallots
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Preparation

Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:d001a83bdc83/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/peach-apricot-salsa">
    <title>Peach-Apricot Salsa Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:36:17+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/peach-apricot-salsa</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

2 cups chopped peeled peaches
1/2 cup finely chopped red onion
1/4 cup finely chopped dried apricots
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon peach nectar
2 jalapeño peppers, finely chopped and seeded
Preparation

Combine all ingredients. Cover and chill 1 hour.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:9609f2af42b7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:cshalizi/t:food"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.myrecipes.com/recipe/chicken-noodles-with-peanut-sauce">
    <title>Chicken and Noodles with Peanut Sauce Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:34:20+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/chicken-noodles-with-peanut-sauce</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup fat-free, less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided
Preparation

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:4a324fa6aa40/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/garlic-roasted-potatoes-fennel">
    <title>Garlic-Roasted Potatoes and Fennel Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:33:23+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/garlic-roasted-potatoes-fennel</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

2 large fennel bulbs with stalks, (about 2 pounds)
2 pounds small red potatoes, halved
Cooking spray
1 tablespoon olive oil
1 whole garlic head
2 large green bell peppers, cut into 1/2-inch strips
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon Spanish smoked paprika or sweet paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups vegetable broth
1/8 teaspoon saffron threads
1 tablespoon sherry vinegar
Preparation

Preheat the oven to 375°.

Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.

Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil. Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes. Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.

Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes. Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes. Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once. Garnish with reserved fennel fronds, if desired.]]></description>
<dc:subject>food recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:f9766017bf6c/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/yellow-tomato-gazpacho-0">
    <title>Yellow Tomato Gazpacho Recipe - 0 | MyRecipes</title>
    <dc:date>2016-12-25T15:32:49+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/yellow-tomato-gazpacho-0</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

Gazpacho:
1 1/2 cups chopped seeded peeled cucumber
1 cup chopped Vidalia or other sweet onion
1 cup coarsely chopped yellow bell pepper
6 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
1 garlic clove, minced
Garnish:
2 (1-ounce) slices French bread, torn into 1/2-inch pieces
1 teaspoon extravirgin olive oil
1 cup quartered grape or cherry tomatoes
1/2 cup diced peeled seeded cucumber
Preparation

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Preheat oven to 375°.

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:5fc6bb261391/</dc:identifier>
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<item rdf:about="http://www.myrecipes.com/recipe/blackened-shrimp-with-pomegranate-orange-salsa">
    <title>Blackened Shrimp with Pomegranate-Orange Salsa Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:28:49+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/blackened-shrimp-with-pomegranate-orange-salsa</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

SALSA:
2 cups pomegranate seeds (about 4 pomegranates)
1 cup finely chopped orange sections (about 2 oranges)
1/3 cup chopped green onions
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
SHRIMP:
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground allspice
36 large shrimp, peeled and deveined (about 1 1/2 pounds)
5 teaspoons olive oil, divided
Preparation

To prepare salsa, combine the first 6 ingredients.

To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.

Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.


--- Substitutions for the salsa: fresh tarragon in place of cilantro; sambal olek (1 teaspoon) in place of jalapeno]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:1cf3d92ded29/</dc:identifier>
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<item rdf:about="http://www.myrecipes.com/recipe/chicken-wild-rice-salad-with-almonds">
    <title>Chicken and Wild Rice Salad with Almonds Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:22:06+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/chicken-wild-rice-salad-with-almonds</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

DRESSING:
1/4 cup fig vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola oil
Remaining ingredients:
2 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
Cooking spray
1 pound skinless, boneless chicken breast
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion
Preparation

1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

2. Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.]]></description>
<dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:0e956dc7bb4d/</dc:identifier>
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</item>
<item rdf:about="http://www.myrecipes.com/recipe/chinese-style-stove-top-pot-roast-with-noodles">
    <title>Chinese-Style Stove-Top Pot Roast with Noodles Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:18:17+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/chinese-style-stove-top-pot-roast-with-noodles</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

4 teaspoons peanut oil, divided
1 (2 1/2-pound) sirloin tip roast, trimmed
1 teaspoon Chinese five-spice powder
1/4 teaspoon kosher salt
5 cups fat-free, less-sodium beef broth
1/2 cup dry sherry
1/4 cup thinly sliced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushroom caps
2 cups (2-inch) julienne-cut carrot (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
12 ounces fresh uncooked Chinese egg noodles
1/4 cup thinly sliced green onions
Preparation

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.

Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.

Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.]]></description>
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<item rdf:about="http://www.myrecipes.com/recipe/moroccan-lamb-stew-with-quince-sambal">
    <title>Moroccan Lamb Stew with Quince Sambal Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:12:06+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/moroccan-lamb-stew-with-quince-sambal</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[STEW:
1 tablespoon all-purpose flour
1 pound boneless leg of lamb, trimmed and cut into bite-sized pieces
2 teaspoons canola oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1 tablespoon grated peeled fresh ginger
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup water
1 teaspoon grated lime rind
1 teaspoon grated orange rind
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
SAMBAL:
2/3 cup finely chopped Poached Quinces (about 2 quince quarters)
1 tablespoon chopped fresh mint
1 teaspoon Sambal oelek (ground fresh chile paste) or chile paste with garlic
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cinnamon
1 garlic clove, minced
Preparation

To prepare stew, combine flour and lamb in a medium bowl; toss well to coat. Heat canola oil in a large saucepan over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides. Add onion and the next 10 ingredients (through 2 garlic cloves); sauté 5 minutes. Stir in water, lime rind, orange rind, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook an additional 55 minutes or until lamb is tender. Stir in chickpeas; cook 2 minutes or until thoroughly heated.

To prepare sambal, combine Poached Quinces and the remaining ingredients, tossing well. Serve over stew.]]></description>
<dc:subject>food recipes have_made</dc:subject>
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<item rdf:about="http://www.myrecipes.com/recipe/poached-quinces">
    <title>Poached Quinces Recipe | MyRecipes</title>
    <dc:date>2016-12-25T15:09:56+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/poached-quinces</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA[Ingredients

4 cups water
1 cup sugar
1 teaspoon black peppercorns
1 cinnamon stick
1 (1-inch) julienne-cut lemon rind
4 cored peeled quinces, quartered (about 1 3/4 pounds)
Preparation

Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

Note: Refrigerate in an airtight container up to two weeks.]]></description>
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<item rdf:about="http://theallamericanchinesecookbook.com/2009/02/stir-fry-broccoli/">
    <title>The All-American Chinese Cookbook » Blog Archive Stir-Fry Broccoli | The All-American Chinese Cookbook</title>
    <dc:date>2016-11-27T00:46:37+00:00</dc:date>
    <link>http://theallamericanchinesecookbook.com/2009/02/stir-fry-broccoli/</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:cshalizi/b:5fbca4226b79/</dc:identifier>
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<item rdf:about="http://www.foodnetwork.com/recipes/food-network-kitchens/simple-broccoli-stir-fry.html">
    <title>Simple Broccoli Stir-fry Recipe : Food Network Kitchen : Food Network</title>
    <dc:date>2016-11-27T00:46:10+00:00</dc:date>
    <link>http://www.foodnetwork.com/recipes/food-network-kitchens/simple-broccoli-stir-fry.html</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes have_made</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://press.uchicago.edu/ucp/books/book/distributed/C/bo25035939.html">
    <title>Chillies: A Global History, Anderson</title>
    <dc:date>2016-11-05T14:23:01+00:00</dc:date>
    <link>http://press.uchicago.edu/ucp/books/book/distributed/C/bo25035939.html</link>
    <dc:creator>cshalizi</dc:creator><description><![CDATA["There are some of us who can’t even stand to look at them—and others who can’t live without them: chillies have been searing tongues and watering eyes for centuries in innumerable global cuisines. In this book, Heather Arndt Anderson explores the many ways nature has attempted to take the roofs of our mouths off—from the deceptively vegetal-looking jalapeno to the fire-red ghost pepper—and the many ways we have gleefully risen to the challenge.
"Anderson tells the story of the spicy berry’s rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. She traces the chilli’s spread along trading routes to every corner of the globe, and she explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, she uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange—and sometimes domination—of culture. Mixing history, botany, and cooking, this entertaining read will give your bookshelf just the kick it needs."]]></description>
<dc:subject>to:NB food world_history books:noted</dc:subject>
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<item rdf:about="http://examinedlife.typepad.com/johnbelle/2006/07/fried_shrimp.html">
    <title>John &amp; Belle Have A Blog: Fried Shrimp</title>
    <dc:date>2015-12-30T00:12:28+00:00</dc:date>
    <link>http://examinedlife.typepad.com/johnbelle/2006/07/fried_shrimp.html</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes</dc:subject>
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<item rdf:about="http://www.myrecipes.com/recipe/ginger-soy-marinated-tuna-steaks-with-sesame-watermelon-relish">
    <title>Ginger-Soy Marinated Tuna Steaks with Sesame-Watermelon Relish Recipe | MyRecipes.com</title>
    <dc:date>2015-12-30T00:12:06+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/ginger-soy-marinated-tuna-steaks-with-sesame-watermelon-relish</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes</dc:subject>
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<item rdf:about="http://www.myrecipes.com/recipe/sesame-chile-chicken-with-gingered-watermelon-salsa">
    <title>Sesame-Chile Chicken with Gingered Watermelon Salsa Recipe | MyRecipes.com</title>
    <dc:date>2015-12-30T00:11:36+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/sesame-chile-chicken-with-gingered-watermelon-salsa</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes have_made</dc:subject>
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<item rdf:about="http://www.myrecipes.com/recipe/marinated-grilled-chicken-breast-with-watermelon-jalapeno-salsa">
    <title>Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa Recipe | MyRecipes.com</title>
    <dc:date>2015-12-30T00:11:15+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/marinated-grilled-chicken-breast-with-watermelon-jalapeno-salsa</link>
    <dc:creator>cshalizi</dc:creator><dc:subject>food recipes</dc:subject>
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<item rdf:about="http://www.myrecipes.com/recipe/watermelon-gazpacho">
    <title>Watermelon Gazpacho Recipe | MyRecipes.com</title>
    <dc:date>2015-12-30T00:10:52+00:00</dc:date>
    <link>http://www.myrecipes.com/recipe/watermelon-gazpacho</link>
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