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For National Black Forest Cake Day, March 28th, we deconstructed the Black Forest Cake (photo #1), inspired by the dessert (photo #2) at Compère Lapin in New Orleans. We had so much fun with it, that today’s tip is: Deconstruct one of your favorite recipes. Here’s what we did with Black Forest Cake, but you…
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When you sang “Auld Lang Syne” on New Year’s Eve, did you recall that it was first a poem from Robert Burns, the national poet of Scotland (1759-1796)? His birthday, January 25th, is celebrated in Scotland as Burns Night. Family and friends gather for an evening of good food and company—a warm and happy event…
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Based on the plant from which the pollen is harvested, each varietal honey has a distinctive flavor and color. Photo courtesy National Honey Board. Mass produced “supermarket honey” is blended specifically to have a generic flavor. As with table sugar, it delivers a uniform, sweet, simple taste to consumers time after time. But raw…
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Don’t wash raw poultry, meat or seafood. Photo courtesy Chicken.org.au. Recently we received a pitch for a line of food cleaning sprays that purport to eliminate harmful bacteria. “Outdoor cooking leads to more trips to the hospital because of the improper handling of meats and veggies while grilling,” it advised. “Many of us take…
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It’s both easy and hard to describe Malaysian food. It’s a culinary adventure: a blend of Chinese, Indian and native Malay cuisines, sprinkled with Middle Eastern, Portuguese and Southeast Asian influences including Thailand, its neighbor to the north. The cuisine represents the peoples who populate Malaysia, and those traders who passed through, dating back to…
Continue reading “TIP OF THE DAY: Track Down Or Whip Up Some Malaysian Food”
