Weekend Links #36

Weekend Links is a way of sharing all the engrossing things I see around the internet. I publish Weekend Links approximately every month. As usual, I welcome your ideas and feedback.

food reading links:
--Saveur's Best Food Blogs Awards highlight some incredible blogs. There are plenty of new-to-me reads here as well as many old favourites.

recipe links:
--How ingenious is this? A porridge recipe that has a blended egg whisked in during cooking. That sounds like a great way to add protein to your breakfast (from Natural Kitchen Adventures).
--I like the idea of a corn and parmesan cheese creme brûlée (from Tasty Kitchen).
--You can make your own electrolyte energy cubes for endurance sports like long distance running (from Healthful Pursuit).
--My friend at work made fermented ginger ale (from Wellness Mama). I want to make some too. I also really want to buy some nice flip-top bottles; hee hee!
--Also on my list of fermented foods to make: easy peasy probiotic pickles (from Sarah Ramsden).
--And finally, I should go back to making yogurt at home (pictured above).

books I'm reading:
--Drive: The Surprising Truth About What Motivates Us by Daniel H Pink
--A History of the World in Six Glasses by Tom Standage

Weekend Links #35

Weekend Links is a way of sharing all the engrossing things I see around the internet. I publish Weekend Links approximately every two weeks. As usual, I welcome your ideas and feedback.

food reading links:
--About food advertising and branding partnerships that target children (from Adventures in Local Food). Did you know that McDonald's recently had a computer game that to play you needed codes from Happy Meals? And it increased McDonald's overall American sales by 18%?
--"Are there really foods that we don’t like, or just foods that we haven’t liked yet?" A piece from the New York Times about coming to like foods you previously hated.

recipe links:
--Creamy and cheesy Brussels sprouts and shallot dip--an adaption of the classic spinach and artichoke pairing (from Minimalist Baker). A much improved adaption, in my mind.
--Noodles made from peelings of celeriac (from Mark's Daily Apple).
--Roasted cauliflower and parsnip hummus (from Summer Tomato). It's bean-free but includes miso and tahini.
--A grilled cheese sandwich, made with banana bread, brie, and chocolate squares (How Sweet It Is). Wowzers.
--I just leaned that it's cleaner (for your kitchen) to fry bacon with a little bit of water (from The Kitchn).

The Flavour Thesaurus by Niki Segnit - and Cauliflower and Walnut Salad

How do you decide what flavours go well together? What are some tasty combinations that are not obvious? The Flavour Thesaurus by Niki Segnit aims to answer questions like these. What a wonderful book! She breaks foods down into 99 flavours and arranges them on a wheel in categories such as earthy, green and grassy, and floral fruity. Each of the 99 flavours has a chapter in which Segnit discusses pairings with the other flavours. Not all of the possible 9702 pairings are discussed - but the book is extensive, useful, and highly entertaining.