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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…
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Whether bell peppers or hot chiles, roasted fresh peppers are delicious and easy to make at home under the broiler or atop the grill. First the chiles are charred, then sweated to loosen the skin. If you’re roasting hot chiles, you’ll need protective latex gloves—the skin-tight ones that doctors wear. This prevents the capsaicin—the chemical…
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Introduced last year, Peanut Brittle may be our favorite B&J’s flavor. But to get the most flavor, we soften it before digging in. Photo courtesy Ben & Jerry’s. Superpremium ice cream has less overrun* (air whipped in), so it freezes more solidly compared to less expensive ice cream. Ben and Jerry’s freezes its ice…
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Today is National Rum Day. Rum, a favorite drink in colonial times, has fallen out of favor. Sure, the rum-based Mojito is America’s favorite cocktail (rum, mint leaves, lime juice, club soda and simple syrup), according to CocktailGuru.com. Some people may order a Cuba Libré (rum, Coke and lime juice) or the Polynesian-inspired Mai-Tai (light…
Continue reading “TIP OF THE DAY: Aged Rum On The Rocks”
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