Category Archives: Food Related

The Sunday Food-Related Post: The Ultimate Brownie

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img_0652There’s no doubt about it—Steelers @ Patriots is likely to be a tense game. It’s possible (but not particularly likely) the Patriots will blow out the Steelers, putting the outcome in little doubt early in the game. It’s also possible (although even less likely) that the Steelers do the same. So let’s all assume the game is going to be a nail-biter, right down to the wire.

And if you have to endure a nail-biter, there’s nothing more comforting than a brownie, still faintly warm from the oven. And because this is such a special game, I’m going to reveal for the first time ever my mother’s amazing brownie recipe.

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The Sunday Food-Related Post: Heart-Warming Soup for Football Weather

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Everybody likes soup…

I’m done with trying to create mojo-inducing recipes. I’m just going for the quick, the simple, and the hearty today. This recipe was actually invented by my daughter, and unlike most of my recipes it has been tested many times, as the soup is a family favorite.

This isn’t surprising, as it is somehow more than the sum of its very simple parts. And you can make it in about 25 minutes or less, which is necessary for my daughter and a bonus for me. And although this recipe has been frequently tested, my daughter, like me, is not particularly interested in precise measurements. But with this sort of recipe it really doesn’t matter. Here goes:

Kale Sausage Soup

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The Sunday Food-Related Post: Food for a Steeler-less Sunday

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A couple of times this season I have tried a Pittsburgh-Opponent food meld, and both times it resulted in losses—a highly embarrassing Week 3 meltdown @ Philadelphia and a very disheartening division loss to the Ravens in Week 9. The Steelers finally rebounded from the losing streak the latter game was part of, but should the Ravens beat the Bengals on Sunday they will be back on top of the division, where the Steelers currently, and tenuously, reside.

And the auguries are not good for a Bengals victory today. A.J. Green is out with a hamstring tear and Giovanni Bernard is out for the season with an ACL. Dalton is one of the most sacked quarterbacks in the league (his offensive line has given up 29 so far this season.) And Baltimore’s defense is currently No. 10 in the league against the pass and No. 1 against the run, according to Football Outsiders. Read more

The Sunday Food-Related Post: A Side Dish To Add a (Semi-)Health Touch

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maxresdefaultAmericans seem to have an uneasy relationship with Brussels sprouts. When my youngest son was two or so he created quite a stir in the grocery store produce isle by saying in a loud, enthusiastic voice as I picked out a bagful, “Oh, boy, Brussels sprouts!!!”

But they have, oddly, become rather fashionable, and you can scarcely pick up a fancy restaurant menu without seeing some form of Brussels sprouts in some non-traditional form. But those of us with some British connection (in my case, my husband,) have been eating them all along. For years I cooked them in the standard semi-steamed fashion—cut a little x in the stem end and throw them into a saucepan with enough water to cook them but not more. And of course I carefully avoided Brussels sprouts hell, into which one plummets when you let them cook just that little bit too long. There’s nothing like the breakdown of those sulfur compounds to give you a whiff straight from the pit. Read more

The Sunday Food-Related Post: Pittsburgh at Baltimore

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Is that Heinz mustard I see?

As I mentioned in last week’s post, this week I’m reimagining a Baltimore specialty as Pittsburgh food. We can totally dominate this, people. And I don’t know about you, but the first thing I think of when I think of Baltimore (or the first nice thing, I suppose) is crab cakes. We’ve got this, people. I give you:

Crabby Pierogie Cake with Golden Aioli

As usual with my “recipes” this is more a philosophy than a hard-and-fast set of rules. The first thing you need is, naturally, pierogies. There are two ways you can go about this. You can make your own pierogies. In which case they can also be Black and Gold Crabby Pierogie Cakes, because you can divide your dough into two batches and color half of it with turmeric and half with squid ink. I’m thinking that if you are the sort of person who makes your own pierogies you probably keep squid ink around the house. Read more

The Sunday Food-Related Post: Lucky Foods?

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Via Yahoo.com

Via Yahoo.com

Hombre de Acero emailed me the other day to pass on something random he received in his inbox. It wasn’t suitable for his site, but he thought it might be for Going Deep. And so it proved to be.

Honestly, I have to admit that it is distinctly lacking in any sort of documentation or proof. However, it’s amusing, and it saves me from writing a column on my bye week, so here it is.

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The Sunday Food-Related Post

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Steve Mellon/Pittsburgh Post-Gazette

Two weeks ago I published a post which I’m not even going to link, because the outcome was so cataclysmic. In it I compared the relative nutritional merits of a Ph**ly Ch*******ak with that of a Primanti’s sandwich. The Primati’s sandwich won, naturally, which would be no surprise to anyone who has ever viewed the contents of a Ph**ly Ch*******ak. But nonetheless the mojo was apparently unduly tampered with.

Or maybe the Steelers just sucked. I suppose this is an option, and I shouldn’t blame myself.

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