Now that Passover's in full force, many of you have put aside bread, bagels, and burgers in favor of the unofficial carb of Passover seder, matzo. And although there are few things better than matzo brei and sweet butter spread thin on matzo sheets, perhaps you're in need of more creative uses for the unleavened bread. Check out some of our favorite unusual uses when you read on.
For the second season in a row, commercial salmon fishing will be nonexistent in California and Oregon, following a drastic drop in salmon spawn. On Wednesday, a federal agency recommended a ban on commercial catching of salmon off the coast of California and southern Oregon, prompting the Pacific Fishery Management Council to cancel the commercial salmon fishing season. The National Marine Fisheries Service is expected to finalize the decision next month. Last Fall, the number of Chinook salmon that made their way up the Sacramento rivers were at their lowest levels ever recorded. "There are just no fish," said Zeke Grader, executive director of the Pacific Coast Federation of Fishermen's Associations. "If they allowed any fishing, they would be putting at risk future fishing."
The ban will be lifted for a few exceptions (a 10-day sporting season in select areas of California, and, in Oregon, hatchery-raised coho salmon from July to September), but the industry is concerned. Even without fishing this season, the salmon count will barely reach the council's minimum goal of 122,000 fish.
Researchers attribute the sharp decline of salmon to destruction of river habitat and increasingly troublesome ocean and river conditions. As we mentioned a while back, Atlantic salmon and all farmed salmon are some of the worst choices for the environment because typical salmon farming operations consume more fish than they produce. Although I was aware that certain types of salmon were more sustainable than others, I wasn't aware of the gravity of the situation. In light of the stark news, will you be more prudent when it comes to eating salmon?
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Evaporated and condensed milk are both shelf-stable, concentrated forms of milk that have been cooked at a high heat to remove about 60 percent of their water content. Although, they have oddly similar names, the two products are not the same.
Condensed milk is made up of approximately 40 to 45 percent sugar, cooked down and mixed with whole milk until it becomes a gooey, sweet substance with a caramelized flavor and a light brown color. It's frequently used to make desserts such as flan and dulce de leche.Evaporated milk is condensed milk without the added sugar with the water content cooked off until it has a consistency that is similar to cream. Available in whole, low-fat, and fat-free varieties, evaporated milk is used in lieu of regular milk to add body and richness to a recipe.
Evaporated milk and sweetened condensed milk cannot be used interchangeably in cooking, because one product contains much more sugar than the other. Since sugar in sweetened condensed milk is cooked down and caramelized, merely adding sugar to evaporated milk would be an insufficient substitute.
Like every holiday, your Easter dinner (or brunch) should start off with a signature cocktail. A drink that uses sparkling wine is especially celebratory.
I plan on serving this concoction entitled peach and Prosecco ice. The pretty cocktail is similar to the classic bellini, but since peaches aren't in season it calls for frozen sliced peaches. It's festive, fruity, and light. The subtly sweet peach flavor will complement the freshness of the pea and mint appetizer.
To look at the easy recipe, which can be made in advance, read more
Thomas Pink
Emilio Pucci
Adidas