http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 05 Jul 2008 15:31:20 +0000 http://wordpress.org/?v=2.5.1 http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-37565 SaltShaker » Blog Archive » Would You Like to Buy a Vowel? Wed, 09 May 2007 14:14:39 +0000 http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-37565 [...] meal - why is that a bizarre theme for a Casa Saltshaker dinner? I mean, come on, we’ve done The Great Moon Hoax… and that got us into the New York Times. Who knows where vowels will lead? Coincidentally we [...] [...] meal - why is that a bizarre theme for a Casa Saltshaker dinner? I mean, come on, we’ve done The Great Moon Hoax… and that got us into the New York Times. Who knows where vowels will lead? Coincidentally we [...]

]]> http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-36877 SaltShaker » Blog Archive » Midnight in the Jardín of Good Eating Tue, 01 May 2007 14:25:54 +0000 http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-36877 [...] a combination I happen to like alot - whether it’s in the form of a reduced wine sauce, or a steak with a grape sauce. Since I’ve been playing a bit with different types of roulades recently, I decided to go [...] [...] a combination I happen to like alot - whether it’s in the form of a reduced wine sauce, or a steak with a grape sauce. Since I’ve been playing a bit with different types of roulades recently, I decided to go [...]

]]> http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-8223 SaltShaker » Blog Archive » Sex and Sizzle Thu, 07 Dec 2006 14:18:15 +0000 http://www.saltshaker.net/20060827/the-great-moon-hoax-dinner#comment-8223 [...] The combination of shrimp and sweet potato has been on my mind as I get ready for this weekend’s dinner which will include a Vietnamese favorite, banh tom. I wanted to go with a spicy dish here in the middle of the dinner, to make sure that things stayed perked up - important in a five course meal. I started off with the firecracker prawns that I’d made a couple of months ago, with the intention to serve them in a sort of pasta rather than sushi course. With the gluten restriction, I was off and looking for sweet potato vermicelli, a staple of Korean cooking. They also have this really cool slithery, slightly gelatinous texture to them that played off well against the shrimp, the sweetness of the noodles balances the spice in the sauce, and we had one sexy little bowl of pasta… the garnish is just a sprinkle of toasted flax seeds. [...] [...] The combination of shrimp and sweet potato has been on my mind as I get ready for this weekend’s dinner which will include a Vietnamese favorite, banh tom. I wanted to go with a spicy dish here in the middle of the dinner, to make sure that things stayed perked up - important in a five course meal. I started off with the firecracker prawns that I’d made a couple of months ago, with the intention to serve them in a sort of pasta rather than sushi course. With the gluten restriction, I was off and looking for sweet potato vermicelli, a staple of Korean cooking. They also have this really cool slithery, slightly gelatinous texture to them that played off well against the shrimp, the sweetness of the noodles balances the spice in the sauce, and we had one sexy little bowl of pasta… the garnish is just a sprinkle of toasted flax seeds. [...]

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