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[1] Miso paste with American label (photo courtesy Nagano). [2] Miso paste in Japanese packaging (photo courtesy Nagano). [3] Miso paste (photo courtesy Steamy Kitchen) Challenge yourself in the kitchen this year by trying a new ingredient each month. To start the year off, here’s a suggestion from our consulting chef, Johnny Gnall: miso…
Continue reading “TIP OF THE DAY: Why & How To Use Miso Paste”
Happy New Year! Some people we know spend New Year’s Day in bed with a book. Others go out to brunch or a movie, watch football or go ice skating. One couple hosts an annual Bloody Mary party (January 1st is National Bloody Mary Day). We check our dried herbs and spices for freshness (and…
Continue reading “Expiration Dates: Check Your Spices, Dried Herbs & Canned Goods”
Pepper has been the world’s most popular spice for some 3,000 years. It has been treasured for its ability to add a kick to bland foods and, in pre-refrigeration days, to salvage food that turned rancid. (Salt, even more popular and essential than pepper, is not a spice. See the * footnote below). Until the…
Continue reading “TIP OF THE DAY: Use Only Freshly Ground Pepper”
Shake it up, baby. Salt and pepper shakers and rack from Tablecraft. Need to refill the salt shaker but can’t find the funnel? Pouring directly from the box of salt can create a mess. Instead, use an envelope—preferably one of the smaller return envelopes that arrive in the mail. 1. Fill the envelope with…
Continue reading “TIP OF THE DAY: How To Fill The Salt Shaker”
Ready for seasoning! Photo courtesy Allen Brothers. Many people season a steak simply, with salt and pepper (see our chef’s technique for sprinkling salt from a height to get an even application). Some may add a bit of onion salt. THE NIBBLE’s chef recommends a touch of cumin in addition to the salt and…
Continue reading “TIP OF THE DAY: Make Your Own Steak Seasoning”
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