I got another hall from the farm stand. Lots of good stuff week including the most excellent blueberries above! Ginger Gold Apples – A cross between a Golden Delicious and a Pippin. It is spicy sweet with a great texture. Sugar Plums! These are so sweet and juicy… They were almost ripe, after ripening they […]
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Sea Salt: Myth, Hype and Truth
Sea Salt has been making it big lately. It is lovingly added to menus as an extra flourish. It is add in recipes to make them seem more sophisticated. This is all because it is being touted by Food Snobs and culinary band wagon wanting to make sure they are part of the latest. This […]
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The Champange Mango
There is no such thing as a bad mango… or atleast I haven’t found one yet. However some mangos end up being better than others. Champange mangos are of the variety Ataulfo. Like all mangos of that variety they are free from the stringy, fiberglass-like, fibers that other mangos have. The texture of a ripe […]
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Grafton Village Cheddar Cheese
The Grafton Village Cheese Company produces some of the best cheddars you can find. Their cheddar is so good it makes Cracker Barrel and Cabot seem like Velvetta. Carolyn and I stopped by their factory over Christmas and got to try a number of their cheeses. Vermont is known for its cheese. In the days […]
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The Science Behind Meat
A lot can be said about meat in general. It may seem like Chicken and Beef have nothing in common, but they actually share a lot… because their Meat! I am can’t say I am an expert in this area, but Harold McGee is! I have gleaned this information from his excellent book On Food […]
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Stovetop Popcorn
Popcorn is one of my favorite foods, it is simple, pure and good. I will have microwave popcorn when I am feeling really lazy, but I always find that making it on the stove is almost always worth the extra effort. Making popcorn on the stove is a bit of a dying art, people are […]
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