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An overly-enthusiastic purchase of a huge bag of walnut halves at a warehouse club led us to think: What on earth were we thinking? There are just so many walnut pies, salad garnishes, pasta sauces, cookies and brownies we can eat. But we hit the jackpot with what the California Walnut Board calls walnut “cream.”…
Continue reading “RECIPE: Walnut Spread, A Versatile Spread, Filling & Thickener”
[1] The best-quality tallow made from grass-fed cows. This jar of Cornhusker tallow is available from from Fatworks Foods. They also sell duck fat, lard and leaf lard, which is the highest grade of lard. [2] Beef suet (at left) is simmered slowly into tallow. The color of both will vary based on grass- vs.…
Continue reading “Use Beef Tallow To Elevate French Fries & Much More”
July 9th is National Sugar Cookie Day. Don’t all cookies have sugar? Yes. They’re all are made with sugar (or a sugar substitute), plus fat (butter, margarine, oil) and flour. Yet, there are distinct differences. It’s the ratio of ingredients and the preparation instructions that determine the cookie’s texture (chewy, crunchy, etc.) and butteriness—and whether…
Continue reading “FOOD 101: Butter Cookies, Sugar Cookies, Shortbread ~ The Difference”
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