Friday, January 28, 2011

"Sweet Potatoes With Tang, Spice and Sweetness"

Recipe.

7 comments:

  1. @Meade:

    I just want to say on word to you,
    just one word.

    Are you listening?

    Tubers.

    There is a great future in tubers.

    Think about it. Will you think about it?

    ReplyDelete
  2. Just how do you mean that, chickelit, sir?

    I must say, the idea seems completely baked.

    ReplyDelete
  3. I must say, the idea seems completely baked.

    Sigh.

    Benjamin thought the same way when Mr. Robinson told him about plastics in The Graduate.

    Win The Future!

    wv = "voked" That's what one does before revoking for added emphasis.

    ReplyDelete
  4. The thing that annoys me about the recipe in the NYT is that the instructions about cutting the potatoes are not reflected in the photo.

    By the way, where did you grab that photo? It's the same pan of sweet potatoes that's in the photo in the NYT link, shot from a different angle, isn't it?

    In brief searching, I discovered that the Times photographer, Andrew Scrivani, has a mouth-watering flickr account.

    ReplyDelete
  5. Where did I grab that photo? Good question, Peter. I can't seem to find it now but I know it came from the same NYT site that the recipe came from. And I'm sure it's by Andrew Scrivani.

    ReplyDelete
  6. It must have been an earlier photo that the NYT ran with the article.

    Whatever. There's no way the potatoes in the photo were prepared according to the recipe instructions.

    ReplyDelete
  7. Yeah. Thanks for that link to Andrew Scrivani's flickr page, Peter. Great photos.

    ReplyDelete