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- Video: Johnny Depp jokes about being "locked up" at the GQ awards
- Learn the basics: sugar cookies
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Posts for September 7th 2011
Many vegetables, like zucchini, cucumber, and eggplant, have a high water content, so to avoid my dishes turning into a diluted mess, I like to treat the vegetables by salting and draining them first.
The key is to sprinkle them with a liberal amount of kosher salt (but don't go overboard!), then wait patiently for 15 minutes for the salt to draw out the water by osmosis. Then, depending on the amount of water brought forth, either pat dry with a towel or drain using a colander.
This process, known as disgorging vegetables, works well for ratatouille crepes, zucchini-and-egg turnovers, quiche, or any other pastry dish that could turn soggy if vegetables are too moist after cooking. It also helps reduce bitterness and prevent cucumber salads from tasting overly watery. Have you ever tried disgorging vegetables?
- Deep-fried bubblegum is the latest spectacle at the Texas state fair.
- Deep-fried bubblegum is the latest spectacle at the Texas state fair. — Eater
- Which college towns have the best food? — The Daily Meal
- Preserve the season's best tomatoes by making tomato jam. — Food Republic
- Nudists may soon be required to cover up at San Francisco restaurants. — Grub Street SF
- North Dakota's durum wheat shortage will mean higher pasta prices for you. — Delish
- Shocker! America's best ketchup isn't Heinz. — KitchenDaily
- Learn how to cut your grocery bill in half. — TLC
- The Denny's Mac 'N Cheese Big Daddy Patty Melt, reviewed. — Huffington Post Food
For every minute that I cling more desperately to the idea of Summer produce, I can feel it further slipping away. My soon-to-be saving grace? A frenzy of food preservation as the days get shorter and the nights grow colder. Who knows; perhaps I'll host a canning and pickling party or make a fruit jam of my own!
But before I share ideas and recipes with you, I want to find out just how versed you are on food preservation. One of the best-known methods of treating food is heat processing, or forming airtight seals around food in jars — but there's also fermenting, jellying, pickling, salting, and curing. Do you have the basics in the can? Let's find out when you take this quiz!Take the Quiz
Fall is fast approaching, and OnSugar Blog Food Orleans is ready with her recipe for a spicy roasted pork shoulder.
Ah, September...I don't know what the weather's like where you are, but here in New Orleans, it's pretty darn wet. But once the rains of Lee move northeast, we should get some fall-like weather, topping out around 75 degrees! Practically winter. I'm always ready to do some roasting as soon as the major summer heat subsides, and I'm jumping the gun a little here, but with good reason. We're making this scrumptious jalapeno-roasted pork from Susan Spicer's wonderful cookbook, Crescent City Cooking, so we can use the leftovers in a Labor Day/Paul's Birthday jambalaya tomorrow. Hooray!
Visit her OnSugar Blog for this tasty-looking recipe and tips. If you love taking photos of your favorite dishes, join in our Savory Sights group, and we just might feature your scrumptious looking photo on YumSugar.