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Sealing Silicone Lids: Love It or Hate It?
As I was browsing the new Napastyle catalog, I came across these interesting silicone sealing lids. Apparently they can fit almost every kitchen vessel from salad serving bowl to sauté pan. While they look a little bulky, I love the idea of the lids as they omit the need for tupperware!
Nestlé Toll House Cookie Dough Makes a Comeback
One of the food industry's more massive headlines occurred at the end of June, when a deadly strain of E. coli bacteria was discovered in a batch of Nestlé Toll House refrigerated cookie dough. Two months later, Nestle is returning its dough batter to shelves — albeit with an important warning.
Would You Buy Wine Bottled in Plastic?
Over the past couple of years, the wine industry has gone from mostly glass bottles with corks to a bevy of boxed varietals and wines with screwcaps. Now meet the industry's newest container contender: plastic wine bottles. Because they're one-eighth the weight of a typical glass bottle and take up 20 percent less space, plastic bottles are more cost effective and environmentally friendly.
Yummy Links: From Bacon to Imitation Crab
- Has bacon mania run its course? — The Feedbag
- Kelly Choi's twittering is out of control — it might be time for a twittervention. — Eater
- The pastes of Provence: learn the difference between tapenade, pistou, and aioli.
Food Section Sampler — July 1, 2009
- For this year's Fourth, forgo the fire and reach for all-American fried chicken instead. — Washington Post
- Canadians are divided over the controversy of whether seal deserves a spot on the menu. — New York Times
- Exactly how does one define American cuisine?
Bobby Flay Shares Suggestions For Making Supreme Burgers
Although he'd just given President Obama a lesson on grilling steaks, Bobby Flay was back on the burger track at his seminar in Aspen, where, like fellow Iron Chef Michael Symon, he had plenty of his own venting to do. "I've never met a vegetarian burger that I like," he declared, as he wowed the crowd with a Cheyenne burger (barbecue sauce, bacon, cheddar, and onion rings), garlic-parsley bistro fries, and a chocolate milkshake. "And I can't stand a cheeseburger that's not fully melted."
Burning Question: What's the Best Way to Store Coffee?
Coffee drinkers all differ in their opinions about the best way to store beans, and insist on doing everything from freezing coffee to storing it whole in glass canisters. So what is truly the best way to preserve the flavor of coffee grounds?
According to the National Coffee Association, coffee's biggest enemies are air, moisture, heat, and light — in that order.
Must-Read: Jam It, Pickle It, Cure It
Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea.
In Season: Strawberries
There are few better markers to the beginning of warm weather than the appearance of vividly-hued, plump strawberries at the farmers market. Although modern technology has allowed strawberries to become increasingly available year-round, these red-fleshed fruits are at their sweetest from April to July. Find out how they're best stored — and eaten — when you read more
The Hills Food Quiz: Episode Eight, "Father of the Bride"
It was a big week on The Hills — in a good way for some, and not so much for others. After getting permission from Heidi's real dad to marry her, Spencer decides it's time to seal the deal. But across town, things aren't so great for Lauren, who has to break some difficult news to Stephanie at work.
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