Posts for September 27th 2007
A few months ago, I told you guys about straws that help flavor milk. We finally got our hands on some and wanted to let you know what we thought. The straws come in packs of six and are available in three flavors: banana, strawberry and chocolate. However, because today is National Chocolate Milk Day, we're going to focus on the chocolate.
I started off by taking a pint of milk and dividing into three cups. Then I put one straw into each cup. The straws are rather unique, they're a bit larger than normal straws and have three small openings on each end. The openings are big enough to allow milk to pass through, but small enough that the chocolate "beads" don't escape.
To be honest, I was expecting it to taste overly sweet and weird, but it was surprisingly good and rather interesting. There was no clumping powder or syrupy mess, instead all the chocolate remained in the straw. In fact, you might even say it was like a chocolate filter. As the milk passed through, it slowly dissolved the beads and created a flavor infusion. After several minutes of the straw in my glass, my milk had a very light brown hue, and eventually the beads dissolved completely.
This summer, I had so much fun creating ice cream sandwiches that I had to come up with a similar series for fall and winter. One of my favorite cold month foods is soup, so I thought it would be exciting to experiment with a new soup recipe each week. Like Yum's 52 weeks of baking, you are invited along for the adventure! For the first soup I've created a creamy artichoke puree. This is a delicious and simple soup that can be made any time of year because it uses frozen artichoke hearts. To see how I made it, read more
After watching last night's episode of Kitchen Nightmares, I started to wonder just how many functioning restaurant's kitchens are filled with rodents, bugs, and rotting food. How on earth did Dillions/Purnima pass the health inspection? No wonder the case against Ramsay was dropped, Martin the manager was a total hag. Even after the changes I'm still not sure if I would want to dine there. How about you? What did you think of last night's episode? Would you eat at Purnima?
In my opinion spices and herbs are a must in any kitchen. They provide flavor, heat, and freshness to a dish. Without these fragrant ingredients, chicken would be boring and bland, steak would be tough and plain, and salad dressings would be oily and pointless.
As I was browsing through the Yum Market, I was reminded of their extreme culinary importance. There were lots of different bookmarks relating to spices and herbs.
If you have space for a garden, grow your own herbs fresh. If you don't have space, think about housing a growing kit or eggling in your kitchen. Organize spices by frequency of use and flavor pairings. Put dried herbs like oregano and thyme in one area and powders like cumin, cayenne, and paprika in another. A mezzaluna, like this one saved by amh678, is ideal for chopping herbs. Browse the selection below for more spice and herb inspiration.
This week's cupcake of the week comes from TeamSugar member sarahkushner. She wanted to make a cupcake that celebrated Stephen King's birthday and so decided to come up with a batch of redrum cupcakes. The cupcakes are actually a box of red velvet cake with rum added in, topped with super bright red rum frosting. The whole thing is then topped with a little mini sugar skull. Personally I think they're quite appropriate for Mr. King, and wonderfully ready for Halloween.
It was down to the final four on last night's episode of "Top Chef," and I think it was definitely a fun — Yeeha! — episode. So far, this year's finale is proving to be exciting, if not somewhat surprising. The Bravo editors didn't give away the result until the end, and neither will I. To find out who made it to the next round, read more
Wondering what to make for dinner? How about a tasty vegetarian soup with Mexican influences? Canned beans allow this soup to come together in under 30 minutes. Poblano chilies pack heat, but a dollop of sour cream balances out the spiciness.
Flavored with cumin and lime juice, this soup is best paired with an icy cold beer or a margarita on the rocks. Double the amount in the recipe and you'll have a great meal to serve while entertaining. Purchase store bought chips and a selection of salsas, then invite some friends over and call it a party. To get this wonderful recipe perfect for autumn, read more
If you're the kind of person who likes to snack on a Twinkie every now and again, I'm sorry to say you may want to rethink that snack. Steve Ettlinger, the author of Twinkie, Deconstructed states that there are 39 ingredients in a Twinkie, and all but one are processed. The list, which includes cellulose gum, calcium sulfate and polysorbate 60 are used in sheetrock, shampoo, laundry detergent and even rocket fuel.
It took Ettlinger over five years to track down the source of every ingredient found in a Twinkie. Along the way he discovered that the vitamins, artificial flavors and colorings come from petroleum and sorbic acid is made from natural gas.
When asked about the findings, the folks at Hostess said:
"Deconstructing the Twinkie is like trying to deconstruct the universe. We think the millions of people would agree that Twinkies just taste great."
Oh and one other thing that blew my mind — although really I should've realized this — the creamy middle? According to Ettlinger, that's mostly Crisco shortening.
And while all of this sounds terrible, I'd like to add that these ingredients aren't just found in Twinkies. Many other processed foods contain the same ingredients. Makes you think twice about what you eat, no?
Thanks to GiggleSugar for sending this info on to me!