Category Archives: Savory Stuff

Artisanal Salt Sampler

artisinal salt set

I have a confession to make – (insert pause for deep breath) — I’m an addict. You’re probably thinking that my addiction might be sugar, flour, chocolate or perhaps baking in general. But, no. If pressed, I would actually say that my addiction is to salt. I like salt on chocolates and in caramels, and have even used it to finish off a batch of oatmeal cookies. This is ... Read More »

Chocolate-covered croutons

Croutons are small pieces of bread – usually cubes - that are toasted and used to garnish soups and salads. A variety of cheeses and spices are often incorporated for an extra kick of flavor. Chocolate is not generally one of these components, but a company called Marcy’s, which specializes in salad dressings and croutons, has decided that the time for chocolate and croutons to come together. ... Read More »

Do it yourself microwave popcorn

homemade popcorn

Now that “Popcorn Workers’ Lung” (more formally known as “bronchiolitis obliterans”) has been found outside of microwave popcorn production factories, the suggestion that we should avoid microwaved popcorn is all over the news. Health and safety should take precedence over snack foods, but all the same, the taste and convenience of microwave popcorn is hard to match. Fortunately, you can make your own microwave popcorn ... Read More »

How to make a great hamburger

How to make a great hamburger

When I’ve written about making hamburger buns (and hot dog buns)in the past, I generally left out any sort of instructions for making the filling. Basic hamburgers are made with ground beef, which is seasoned and grilled over a relatively high heat, leaving a juicy inside and a patty with very slightly crisp edges. The timing for grilling hamburgers varies so widely that I won’t ... Read More »

Memories in a bowl

When I was abroad, at university in Sydney, I lived at a college that had a dining hall. I would not call the food haute cuisine, but it was included with our board. Sometimes the food was almost inedible. Sometimes it was laughably bad, when we could see both the original frosting and the chocolate frosting in a jelly trifle because the sponge cake was ... Read More »

Blogging-inspired Mother’s Day dinner

Everyone knows that you are, if possible, obliged to provide some sort of meal for you mom on mother’s day. Flowers are an acceptable substitute, but taking her out to brunch or cooking her dinner is ideal. This, apparently, is supposed to compensate/show appreciation for all those years that she slaved over a hot stove cooking meals that you may or may not have appreciated ... Read More »

Perfect Ciabatta

This loaf is one of the finest I’ve produced in recent memory. The interior was moist and chewy and the exterior was wonderfully crisp. It tasted so perfect. I think the reason that the texture turned out so well is probably the fact that it received only the barest minimum of kneading during its rises, hence there was very little risk that I would over- ... Read More »

More on soft pretzels

A while ago I posted about making soft pretzels and posted the recipe. I didn’t take any photos that time, so when I made a batch up today I snapped a few shots. They are super easy and very tasty. I ate a few and froze the rest. Reheated pretzels aren’t as good as fresh ones if you use the microwave, but as far as ... Read More »

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