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Not all organic eggs are created equal (photo courtesy The Egg Farm). By the way, the color of the shell has no bearing on flavor. Different hen subspecies lay different color shells. Mega-producers choose hybrid hens that lay the most eggs, for the longest period of time…and have white shells. You may buy organic…
Continue reading “TIP OF THE DAY: Organic Eggs Vs. Free Range Vs. Cage Free”
Once every five or ten years we see a product innovation that we would be delighted to consume regularly. Some never make it commercially. We still lament the pizza cone, made from pizza crust shaped like an ice cream cone. You could stuff with your favorite pizza ingredients—mozzarella, pepperoni, sauce, etc.—and eat your cone on…
Continue reading “TOP PICK OF THE WEEK: Cheese Folios, Wraps Made From Cheese & Lactose Free!”
Here’s an idea for Mother’s Day for moms who don’t want cake or other sugary dessert: Brie. Brie and its cheese brothers are known as bloomy-rind, soft-ripened or surface-ripened (i.e., ripened from the outside) cheeses. These terms refer to their their downy, edible white rind. The cheesemaker creates the rind by adding a powdered form…
Continue reading “TIP OF THE DAY: Brie For Dessert”
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