Category Archives: Savory Stuff

Fresh pizza, from a vending machine

Pizza is not a difficult food to find. There are tons of places that will deliver a hot pie to your door in less than 30 minutes, what seems like hundreds of different brands in the freezer case of the supermarket, and too many pizzerias – good and bad – to count. Most people would say that the best pizza is one made from fresh ... Read More »

Trader Joe’s Buttermilk Biscuits, reviewed

Trader Joe's Buttermilk Biscuits, unbaked and baked

I don’t normally mention foods that I either don’t like or have major problems with. I’m going to make a little bit of an exception in the case of Trader Joe’s Buttermilk Biscuits because I have heard that lots of people have had problems with these and I have some tips that definitely improve them. They’re worth saving because they have a good buttermilk flavor ... Read More »

Natural peanut butter vs Regular peanut butter in baking

Natural peanut butter

Your most basic peanut butter contains just peanuts and some oil to help the peanuts blend together into a smooth paste. There are two distinct types of peanut butter: “regular”  and “natural”. “Regular” is the term I’ll use to define your standard peanut butter and jelly sandwich peanut butter, and a category that includes most easy to find national brands. It’s creamy and thick, even ... Read More »

What is Irish soda bread?

Irish soda bread – or just soda bread, if you prefer – is a type of quick bread that uses baking soda as a leavener. While this may not seem like much of a revelation these days due to the prevalence of baking soda in all kinds of recipes, it was a boon to bakers in Ireland in the mid 1800s. At that time, Ireland ... Read More »

Alternatives to Peanut Butter in Baking

Sunflower seed butter

Even though neither Jif nor Skippy, the two largest peanut butter brands in the US, have been included in the recent peanut butter recall (neither sources products from the Peanut Corporation of America), peanut butter is still not at the top of most people’s shopping lists at the moment because of the salmonella scare. One of the upsides to this is that more people are ... Read More »

Foodie New Year’s Resolutions 2009

Blog cookbook?

There is a lot of pressure to pick out New Year’s resolutions once the first of the year comes around. I’m not that big on resolutions, mostly because I don’t think that you need to wait until January to set goals for yourself, but it never really hurts to have a reminder to look at some of your goals and give your plans for the ... Read More »

Sweet Apricot Kernels, reviewed

os Trader Joe’s recently started stocking Sweet Apricot Kernels – a.k.a. poor man’s “almonds” or “bitter almonds” – in their nut aisle. This came as quite a surprise to me because my first though after seeing them was “aren’t apricot kernels poisonous?” The answer is yes, they actually are. Usually called “bitter almonds” in recipes, the kernels can be used used in jam, marzipan and ... Read More »

Stuffing vs dressing, and regional preferences

Every year at Thanksgiving, the seemingly age-old debate arises as to what exactly constitutes stuffing and what constitutes dressing. Both “stuffing” and “dressing” are terms applied to the traditional Thanksgiving side dish of a most, seasoned bread (or other starch, like rice of potatoes) and vegetable mixture. It is either cooked inside the turkey or alongside the bird, and your preferred term for the dish ... Read More »

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