Also visit our main website, TheNibble.com.
You may have seen “onion stones” in the kitchen gadget department. What’s an onion stone? It’s a mis-named piece of stainless steel—not a stone—shaped like a small bar of soap that removes the smell of onions from your hands when you wash your hands with it. It also works with garlic and fish odors. But…
Continue reading “TIP OF THE DAY: Hand Off Onion Smell”
Keep ‘em on the counter. Photo by Nathalie Dulex | SXC. Never put tomatoes in the refrigerator: The cold kills their delicate flavor. If you’ve used half a tomato, it’s better to keep the other half covered in plastic wrap on the counter and consume it the following day. Tomato Ripening Tips You can ripen…
Continue reading “TIP OF THE DAY: Ripen Tomatoes The Right Way”
Thanks to our friends at FoodTimeline.org for this interesting take on what makes a food “American.” Nearly all of today’s popular American foods—apple pie, chocolate, cole slaw, hamburgers, hot dogs, jelly beans, ice cream, pizza, potato salad, steak, tacos, and watermelon—originated in other countries. (Check the origins on FoodTimeline.org.) Their ingredients and recipes were introduced…
Continue reading “FOOD FACTS: What Makes A Food “American?””
Toss blueberries into a green salad. Add shrimp or chicken for a main course. Photo courtesy BlueberryCouncil.org. Seasonal berries are delicious tossed into green salads. Most berries pair well with a balsamic vinaigrette. Red berries look particularly fetching against the greens. The berries also pair well with cheese; add blue cheese, feta or goat cheese…
Continue reading “TIP OF THE DAY: Berry Good Salad”
Is there a correct way to “open” a baked potato? Yes! says the Idaho Potato Commission. Pierce the baked potato with a knife or fork, once lengthwise and crosswise. Press the potato at both ends and it watch it “blossom.” If the potato is too hot to handle, use kitchen tongs or silicon gloves/pot holders.…
Continue reading “Tip Of The Day: Perfect Baked Potato”
