[great books to read] The Allotment Almanac by Terry Walton, B00FRLZV5Q

  • Full Title : The Allotment Almanac
  • Autor: Terry Walton
  • Print Length: 288 pages
  • Publisher: Transworld Digital
  • Publication Date: October 14, 2013
  • Language: English
  • ISBN-10: B00FRLZV5Q
  • ISBN-13: 
  • Download File Format: epub
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Directions

From a gardener who has been working on his allotment for over 50 years, a brilliant guide to organic vegetable growing and allotment life in general. Month by month Terry give us:

An overview of the plot
Things to do this month
What to watch out for
Key crops for the month
Progress reports on all the standard veg
Top variety tips
Main tasks for the month
Allotment Tales

With all the charm that shone through My Life on a Hillside Allotment, Terry takes the gardening reader by the hand and leads them through the gardening year. He is the perfect companion, giving technical help, quick tips, reassurance, and plenty of entertainment along the way.

 

Editorial Reviews

 

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Keywords

good diet foods, fine dining, green cocktails, 4 day diet, pumpkin pie recipe,
eets Grill, Inc.

Photographs by Ben Fink copyright © 2010 by Ben Fink

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc.

The Throwdown name and logo and the Television Food Network name, logo, and trademark are used by permission of Television Food Network.

Library of Congress Cataloging-in-Publication Data is available upon request.

eISBN: 978-0-307-88543-2

Additional credits can be found on this page.

v3.0

ALSO BY BOBBY FLAY

Bobby Flay’s Burgers, Fries & Shakes

Bobby Flay’s Grill It!

Bobby Flay’s Mesa Grill Cookbook

Bobby Flay’s Grilling for life

Bobby Flay’s Boy Meets Grill

Bobby Flay Cooks American

Bobby Flay’s Boy Gets Grill

Bobby Flay’s From My Kitchen to Your Table

Bobby Flay’s Bold American Food

Acknowledgments

Stephanie Banyas, Miriam Garron, Sally Jackson, Renee Forsberg, Lauren Bailey, Ben Fink, Barb Fritz, Jennifer Baum, Kay Lindsay, Chris Langley, Brooke Vecchio, Eliza Whipple

At Clarkson Potter, Rica Allannic, Marysarah Quinn, Ashley Phillips, Kate Tyler, Jill Browning, Donna Passannante, Christine Tanigawa, Joan Denman, Lauren Shakely

At Food Network, Brooke Johnson, Bob Tuschman, Bruce Seidel, Susie Fogelson, Kim Williamson, Susan Stockton, Jill Novatt, Danielle LaRosa, Katie Rubel, Susan Vu, Ivee Stephens, Liz Tarpy, Carrie Welch, Lisa Kreuger, Amanda Melnick, Katie Ilch, Lynda Chen, Mory Thomas, Santos Loo, Jay Brooks, Morgan Hass, Erik Pinkston, M. J. McNamara, Anastasiya McNearey Barabanova, Katie Carey, Gracielle Caces, Emilia Fonda, Gabriela Grande, Joo Sang Jeong, Jamie Tulchin, Jonathan Piereth, Loan Nguyen, Vince Camillo, Young Sun Huh, Jacob Schiffman, Rob Bleifer, Marina Spau

At Rock Shrimp Productions, Kim Martin, Fran Alswang, Rebecca Bregman, F. Stone Roberts, Eve Schenk, S.B., Abigail Bahret, Bjorn Bellenbaum, Emily Benson, Jeanne Bernard, Darin Bresnitz, P.C., P.C., Donna Clapp, Kathryn Cooper, John Dias, J.F., R.F., Brian Falk, Stephanie Feder, Anthony Fitzgerald, Adam Fleishhacker, Michele Friedman, Courtney Fuglein, Kate Gibson, Adam Hall, Robin Held, Alejandra Huerta, A.J., J.K., Grace Kim, Rachel Knobelman, Debbie Levin, Vanessa Moreno, Ninja, Drew Oberholtzer, Philip Opere, C.P., D.P., Jessica Pantzer, Grace Ramirez, Matt Reynolds, Luke Riffle, C.S., S.S., Michael Sellers, Sam Shinn, L.T., Henry Tenney, D.W., Dahlia Warner, David Wheir, David Wilson

Introduction

Episode Guide

Barbecue

Chowder

Red Chili

Steak

Breakfast

Cocktails

Cheesesteak

Fried Chicken

Chicken Cacciatore

Meatloaf

Mac ‘n’ Cheese

Fish and Chips

Cheesecake

Cuban Roast Pork

Cupcakes

Buffalo Wings

Sticky Buns

Crêpes

Puffy Tacos

Jerk Steak

Fruit Pie

Muffuletta

Meatballs

Lasagna

Ice Pops

Eggplant Parmesan

Chicken and Waffles

Arroz con Pollo

Grilled Cheese

Dumplings

Pulled Pork

Arepas

Coconut Cake

Seafood Gumbo

Paella

Chiles Rellenos

Falafel

Chocolate Bread Pudding

Cioppino

Ravioli

Chicken Pot Pie

Matzoh Ball Soup

Shrimp and Grits

North Carolina Ribs and Beans

German Chocolate Cake

Country Captain Chicken

Green Chile Cheeseburger

Steak Fajitas

Barbecued Chicken and Potato Salad

Lobster Club Sandwich

Pumpkin Pie

Sources

Credits

Index

Throwdown…It sounds like a brutal death match between two wrestlers or an Ultimate Fighting Championship cage fight. But in fact, a Throwdown is a friendly surprise competition and the best part about it is the ending, when we all get to eat some seriously delicious food.

The genesis for Throwdown! was pretty simple. When I had taped close to one hundred episodes of a show called Food Nation for Food Network a few years ago, I realized that by traveling around the country I had been privileged to meet so many wonderful people who were cooking, smoking, deep-frying, steaming, and baking these amazing regional dishes. Filming the show across America had really opened my eyes to how incredibly rich our country is when it comes to our food and the people who cook it.

Couple that with the fact that I have always felt that good cooks are at their best when they are not overthinking what they’re doing—but instead making their particular specialties—and the germ of the idea for Throwdown! was born. What if I assembled a group of covert researchers to find the best cooks in America—those so known for a single dish that they have become celebrities in their own community, local heroes who have won their neighbors’ hearts with the dishes they are passionate about?

And that’s how it all started. Th
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kin rightly, to make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly. All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land. There is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies. The knife should never be used to carry food to the mouth, but only to cut it up into small mouthfuls; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it. When both have been used finally, they should be laid diagonally across the plate, with both handles toward the right hand; this is understood by well-trained waiters to be the signal for removing them, together with the plate.

Be careful to keep the mouth shut closely while masticating the food. It is the opening of the lips which causes the smacking which seems very disgusting. Chew your food well, but do it silently, and be careful to take small mouthfuls. The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appear very indelicate. At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left, – a knife and a fork for each course, so that there need be no replacing of them after the breakfast and dinner is served. The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and vegetables, are placed outside of them. Be very careful not to clatter your knives and forks upon your plates, but use them without noise. When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right. When you are helped to anything, do not wait until the rest of the company are provided, as it is not considered good breeding. Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. The hostess may ask you to take a second plate, but you will politely decline.

Fish chowder, which is served in soup plates, is said to be an exception which proves this rule, and when eating of that it is correct to take a second plateful if desired.

Another generally neglected obligation is that of spreading butter on one’s bread as it lies in one’s plate, or but slightly lifted at one end of the plate; it is very frequently buttered in the air, bitten in gouges, and still held in the face and eyes of the table with the marks of the teeth on it; This is certainly not altogether pleasant, and it is better to cut it, a bit at a time, after buttering it, and put piece by piece in the mouth with one’s finger and thumb. Never help yourself to butter, or any other food with your own knife or fork. It is not considered good taste to mix food on the same plate. Salt must be left on the side of the plate and never on the tablecloth.

Let us mention a few things concerning the eating of which there is sometimes doubt. A cream-cake and anything of similar nature should be eaten with knife and fork, never bitten. Asparagus – which should be always served on bread or toast so as to absorb superfluous moisture – may be taken from the finger and thumb; if it is fit to be set before you the whole of it may be eaten. Pastry should be broken and eaten with a fork, never cut with a knife. Raw oysters should be eaten with a fork, also fish. Peas and beans, as we all know, require the fork only; however food that cannot be held with a fork should be eaten with a spoon. Potatoes, if mashed, should be mashed with the fork. Green corn should be eaten from the cob; but it must be held with a single hand.

Celery, cresses, olives, radishes, and relishes of that kind are, of course, to be eaten with the fingers; the salt should be laid upon one’s plate, not upon the cloth. Fish is to be eaten with the fork, without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. Fresh fruit should be eaten with a silver-bladed knife, especially pears, apples, etc.

Berries, of course, are to be eaten with a spoon. In England they are served with their hulls on, and three or four are considered an ample quantity. But then in England they are many times the size of ours; there they take the big berry by the stem, dip into powdered sugar, and eat it as we do the turnip radish. It is not proper to drink with a spoon in the cup; nor should one, by-the-way, ever
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also make plausible assumptions on what constitutes the primal diet through sheer logical

reasoning. By studying the type of food we have today which couldn’t possibly have existed during the

Paleolithic era, we should more or less be able to determine what type of food prehistoric people never

ever consumed through the process of elimination. By striking out contemporary foodstuff which

could not have possibly existed during the stone-age era from our food list, we should be able to come

out with an idea on what our ancestors ate.

For example,

They had no dairy products then as animals were not yet domesticated. It would be utterly

impossible and even too risky to milk wild cows (if they already existed) or other lactating wild

animals.

Agriculture wasn’t existent then and therefore Paleolithic people hardly had cereal grains.

Whatever grains they may have had may have been gathered from plants that grew wild in the

fields which should be in largely limited quantities.

They never salted their food since they didn’t have salt too at that time. There is no documentary

evidence existing today that shows stone-age people mined salt during their era. The only

possible thing they could have done then was to dip their food in salt water.

Sugar was not yet available too at that time and the only possible sweetener they may have used

is wild honey which we can assume was also hard to find at that time.

Lean meat from wild animals was their common fare which means their diet had higher protein

content compared to today’s diets.

Their consumption of carbohydrates is also low but rich in fiber compared to modern diets as

their carbohydrate source come from wild fruits and plants existing at that time most of which

are non-starchy and therefore have lower carbohydrate content.

They didn’t have trans-fats like what we usually get from processed foodstuff today. What they

had were omega3 fats, polyunsaturated fats and healthy monounsaturated fats from lean meat,

fish and seafood.

Chapter 2: What constitutes the Paleolithic Diet then?

Presumably, the original prehistoric human diet consisted of untamed plants and various wild

creatures that they were able to gather or hunt down. We can safely assume that the prehistoric diet

consisted of lean meat from free-ranging, grass fed wild animals, non –starchy wild fruits, nuts, and

vegetables which are low in carbohydrates, fish, and seafood. There were no dairy products, refined

sugar, cereal grains, legumes nor processed foodstuff back then, and so we should eliminate them

from our primal diet food list.

The significance of the Caveman’s Diet to Man’s Health

Researchers who have long been studying this so-called ‘caveman’s diet have noted a most significant

thing which inspired them to pursue the Paleo Diet deeper. Cavemen were never afflicted by the

chronic illnesses and diseases pervasive among men today. Significantly absent among prehistoric

men are such health conditions like cardio vascular diseases, cancer, diabetes, gout, osteoporosis,

varicose veins, macular degeneration, autoimmune diseases, glaucoma, and a lot more.

Known researchers like Dr. Lorain Cordain who is a recognized authority on Paleo Diet have linked

this amazing phenomenon to the caveman’s diet. He has studied it for decades now together with his

associates and they have firmly concluded that prehistoric men never suffered from the same illnesses

and diseases contemporary men suffer from because of the different kind of food they eat. And, the

food they eat is basically low in carbohydrate, rich in protein, and full of phytochemical nutrients

from natural sources.

The Paleolithic diet in contemporary terms is made up mainly of grass-fed

pasture elevated meat, fish, seafood, fruit, organic vegetables, root crops, and nuts. It does not include

grains, beans, dairy products, refined sugar, salt, and processed oils.

Chapter 3: The Contemporary Western Diet

Its Origin, Evolution, and its Implication to our Health

As prehistoric men began to learn how to domesticate wild plants and

animals, agriculture and animal husbandry became man’s most important productive food endeavors.

With it came profound changes on how and what people ate. It significantly transformed people’s

lifestyle particularly their eating habits. And when the ensuing Industrial Revolution introduced novel

ways of producing and preparing food the cave man’s diet soon became a thing of the past.

Significantly, the contemporary Western Diet has considerably altered what used to be the normal

nutrient intake of the human body which for millions of years had been accustomed to, beginning

from the stone-age era. While the usual pr
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Every meal is a unique experience and, therefore, a recipe is simply a tool to help enhance that experience. While I have suggested how to present my recipes with photographs and assembly instructions, you may prefer to serve everything family style. Tacos, for example, would be great with the components in separate bowls and the naked shells available for everyone to choose from. Let guests fill them, make them part of that experience, and it usually works out well. I may use a garnish that you don’t have access to—it’s only a garnish, but changing a green, or removing spice here and there, will not seriously compromise a dish. You will often have leftover sauces or fillings. Some recipes are easier to produce in larger quantities and don’t work well in very small batches due to equipment limitations or other reasons. That said, I’ve never seen an extra cup or two of chocolate sauce, marshmallow cream, or raw ice cream go to waste. In fact, it may just be good for breakfast.

Just remember, it’s about the experience, not only with what’s on the plate, but how you arrived at the plate. If you’ve enjoyed it to that stage, you’ll have a great meal.

Blossom

If nothing ever changed, there’d be no butterflies.

—Tom Robbins, Still Life with Woodpecker

Every spring, I encounter a moment where I am transported back to my childhood during an unseasonably warm afternoon on the coast of Maine. It is really a sensation of earthy aroma: the warming sun combined with thawing soil, as if the light is melting away winter. Like no other place, Maine embraces each season with abandon and teaches its inhabitants not to hold on for too long, but to savor it while it lasts. When I first began my journey as a chef, I lacked many of the tools that some of my colleagues had: a tradition of a family with a deeply rooted culinary background, lifelong access to specialty markets and restaurants, growing up as a gourmand. In fact, Searsport, Maine, is far better known for its quaint coastal charm than for any of its culinary aptitude. Still, I was fortunate to have a childhood that taught me more about seasonality than all of my future years of cooking combined.

In the summer, I could walk across the street from my home to the edge of the field in front of Penobscot Bay and pick tiny, sweet wild strawberries, blackberries, and raspberries directly from their vines. My grandfather’s cherry tree provided sweet fruit for eating, with pits to launch at my cousins. My dad would navigate our way across a fast-flowing river onto his “mountain,” where we would forage fiddlehead ferns in the wild. We always had a garden, and the memories are secure in my mind…taste of earth, aroma of sun, crisp, watery, and colorful—husking corn, shelling peas, even the rattling cover of my mom’s cookware as the water heated to cook the summer vegetables.

As time has passed, my appreciation for seasonal produce has only expanded. As a chef, I learned to become excited about autumn mushrooms, the first early asparagus and green garlic, even the cool of winter when citrus fruits and root vegetables provide a new culinary challenge…beets and orange zest, with a little pistachio oil and sea salt…it all makes sense and is the way we should be eating.

With raw food, the emphasis on seasonality is even more important. There is no smoky grill to mask the essence of the ingredients, no deep-frying that really strips rather than adds flavor. This is naked cuisine—presented in its purest form, creatively combined, but with its character always retained. A cook has nothing greater to celebrate than the seasons.

In time, a seasoned chef will expend the same effort—perhaps more—in sourcing ingredients as in preparing them. If I were to make a Moroccan tagine for dinner on a fall evening in New York, it could mean biking to the Greenmarket for autumn squash and pumpkin, visiting Sahadi’s (my favorite Middle Eastern market) for pomegranates and almonds, crossing the bridge to Kalustyan’s for spices, and on it goes. No amount of diligence will ever be too much.

Cherry and apple blossoms on their branches, baskets of brown pears, sugar pumpkins, crab apples, and fresh wildflowers are only a fraction of what is available for us when setting a table or creating a room that evokes seasonality. The same influences that guide our menu choices provide elegant nuances to luscious cocktails and cool beverages. I am so enamored with seasonality, embracing each one with such passion, that the onset of longer days and brighter sun, the cool crisp breeze of an approaching winter, or the quiet lazy days of summer are each worthy of throwing a long lunch, a dinner, or a cocktail party. We may as well enjoy them before they pass. And just as you become enamored with those beautiful heirloom tomatoes, they will disappear.

Sweet Pea Flan with Macadamia F

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