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[1] Salmon with balsamic glaze. Here’s the recipe from courtesy Cooking Classy. [2] Carrot soup with garnishes, including a splash of balsamic vinegar (photo courtesy Sid Wainer & Sons). [3] Balsamic syrup tops a sundae of vanilla ice cream and strawberries. Here’s the recipe from Whole Foods Market. [4] Add some balsamic to pan sauces.…
Continue reading “TIP OF THE DAY: Uses For Balsamic Vinegar, Beyond Vinaigrette”
[1] The original paper towels were made by Scott for washroom dispensers (photo courtesy Scott). [2] An early ad (photo courtesy Period Paper). [3] It took years for housewives to realize the benefit of paper towels (photo courtesy Toilet Paper World). [4] We can’t live [happily] without them: Bounty Select-A-Size paper towels (photo courtesy Procter…
Continue reading “FOOD HISTORY: The Accidental Invention Of Paper Towels”
This story comes to us from CraftBeer.com, the website for fans of American craft beers. Prior to the advent of electricity, brewing was of necessity relegated to specific times of the year: spring and fall. In order for brewing to take place, the environment needed to offer up the right temperatures for brewing and lagering—the…
Continue reading “TIP OF THE DAY: Have An Oktoberfest Party”
[1] Turn a delicata squash into an edible vase (photo courtesy Good Eggs). [2] An edible delicata squash vase from Olmstead | Brooklyn. [3] Domestic speck from La Quercia in Iowa. [4] Domestic prosciutto from La Quercia (photos #3 and #4 courtesy Murray’s Cheese). Prosciutto and speck look almost identical in photos. The difference is…
Continue reading “TIP OF THE DAY: An Edible Delicata Vase”
If you’re a sushi lover, you’ve invariably had—or at least seen—kappa maki. It’s a sushi roll (maki) filled with cucumber, and often garnished with sesame seeds. Most of us assumed that kappa is the Japanese word for cucumber. Today we discovered differently. The kappa is a well-known Japanese mythological creature, a water imp that inhabits…
Continue reading “FOOD FACTS: Kappa Does Not Mean Cucumber!”
