Year: 2012

TIP OF THE DAY: 7 Uses For Flat Olive Oil (Non-Food Uses)

Posted on by thenibble

Properly stored, olive oil will keep longer than other edible oils: up to two years. However, once opened, it is best to use the oil within 60 to 90 days. (Some varietals remain fresh much longer due to their acid structure, but this is a good rule of thumb.) So, buy the size that you…
Continue reading “TIP OF THE DAY: 7 Uses For Flat Olive Oil (Non-Food Uses)” →

PRODUCT: Triscuits With Dill, Sea Salt & Olive Oil

Posted on by thenibble

Crunchy and good for you. Photo and recipes courtesy Nabisco.   Unlike many products we enjoyed as a kid,* Triscuits still taste as good to us as ever. The brand has just launched its first new Triscuit cracker flavor in five years: the Mediterranean-inspired Dill, Sea Salt & Olive Oil Triscuit. The classic, wheaty Triscuit…
Continue reading “PRODUCT: Triscuits With Dill, Sea Salt & Olive Oil” →

TIP OF THE DAY: Why You Should Use Fresh Eggs

Posted on by thenibble

White and brown eggs are identical in flavor and nutrition. Brown eggs cost more because they come from breeds (red-brown in color) that are larger and require more feed. Photo by Karen Andrews | SXC.   Refrigerated eggs can last for weeks in the fridge. But the long shelf life doesn’t mean that the eggs…
Continue reading “TIP OF THE DAY: Why You Should Use Fresh Eggs” →