Sorry no pictures on this (yet). This is a good idea for using up old leftover bread starter. Reader Kristin suggests: Thin your starter with a little cold water, salt to taste, and use as batter to coat onion rings (dredge rings in flour first.) Deep-fry until deep golden brown, drain and salt again. Just […]
READ ON…same as the old villain: MSG, only now it’s making you fat. Now me, I’ve been waiting for a new “making me fat” chemical bad guy ever since trans fats became a de-facto controlled substance two years ago. When giant people didn’t suddenly pop back into size 4’s and 32-inch pants, I argued, a new […]
READ ONThe charm of the Harold McGee ice cream recipe as it appeared in the New York Times a few weeks ago is that it takes us right back to the earliest days of ice cream making. That is, when frozen cream enthusiasts in Europe discovered that the combination of ice and salt produced a chilling […]
READ ONOne of the oddities about ice cream is that despite its long history in Europe and Asia, it’s perceived by much of the world as an American thing. Food historians speculate that the reason for this is the regular and frequent contact America had with France after the close of the American Revolution. The French, […]
READ ONFrozen treats of one sort or another have been with us for a minimum of 3,000 years. The earliest of these were what we moderns would call “ices”, nothing more than fruit pulp mixed with shaved ice or slush. The cold stuff was either snow that had been brought down (quickly) from a mountain top, […]
READ ONMy week of toast postings (Post Toasties?) went over like a proverbial lead balloon. That’s OK, I can live with it. Toast just isn’t sexy. The good news is I’ve got the perfect thing up my sleeve perfect for you late summer Labor Day sweet tooth types: ice cream. Yes, it seems I’m always flirting […]
READ ONSeems the downturn in the US economy hasn’t had much impact on dessert ordering in the nation’s restaurants. Quite the reverse in fact, at least according to USA Today. Seems pastry, at least at the restaurant level, may be a recession-proof career choice.
READ ONSo what would you get if you took some very eggy, buttery brioche, cut it thick, dipped it in a custard of eggs, cream and sugar, fried it up in butter and served it dusted with powdered sugar? One mighty happy family is what. Talk about a breakfast worth climbing out of the rack for, […]
READ ONGot this question in the in box from my good friend Hans: I ate a lot of french toast growing up. By that I mean bread dipped in eggs with a touch of milk then onto the griddle like a pancake. Good, but ordinary. Then a couple of years back I was in New Orleans […]
READ ONIt’s interesting to note here that quite a lot of mental energy has been expended (mostly by British scientists of course) trying to answer the question as to why, when you drop a piece of toast, it always lands butter-side down. Most of us would just chalk the phenomenon up to Murphy’s Law, yet several […]
READ ON