Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Happy National Espresso Day!http://www.slashfood.com/2009/11/23/national-espresso-day/http://www.slashfood.com/2009/11/23/national-espresso-day/http://www.slashfood.com/2009/11/23/national-espresso-day/#commentsFiled under: , , ,

Banana cake with caramel espresso frosting.
Photo: Fresh from the Oven 606, Flickr.

Happy National Espresso Day!

Patented in Milan, Italy, in 1901 by Luigi Bezzera, the concentrated coffee drink has been endlessly expanded upon in a plethora of creative culinary delights. Chances are those of you who include the beverage in your daily routine have already gotten your fix today, but may we instead suggest you toy with the idea of getting your fix (or supplementing it!) from a different source -- ice cream, chocolate or a baked good, perhaps?

Or for seriously committed bean fiends, take our Coffee Meister's advice and research home espresso machines for at-home consumption. So perk up and drink (or eat) up!

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]]>coffeecooking with espresoodid you knowespressonational espresso dayAlexa WeibelMon, 23 Nov 2009 13:15:00 ESTHappy National Raisin Bran Cereal Day!http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/http://www.slashfood.com/2009/11/15/happy-national-raisin-bran-cereal-day/#commentsFiled under: , , ,

Raisin Bran Muffin

Photo: ProofofthePudding, Flickr.

Happy Raisin Bran Day! Most commonly recognized in the dominant Kellogg's Raisin Bran Crunch these days, the raisin-bran combination has actually been around since 1926, when it started as Skinner's Raisin Bran. The "raisin bran" moniker was once trademarked, but usage limitations fell by the wayside as the term became widespread.

Statistics say that the average raisin-bran box of cereal houses 1,000 raisins -- but we think the cereal is best put to use adding extra texture and flavor in creative baking, like this Apple Raisin Bran Muffin by Proof is in the Pudding.

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]]>cerealdid you knowfood holidayFoodHolidaynational raisin bran cereal dayNationalRaisinBranCerealDayodditiesraisin bran cerealRaisinBranCerealAlexa WeibelSun, 15 Nov 2009 13:15:00 ESTMeet the World's Water Sommelierhttp://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/http://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/http://www.slashfood.com/2009/11/13/water-sommelier-michael-mascha/#commentsFiled under: , , , , ,

Dr. Mascha at the Cook. Drink. Eat. Live. event

Mascha shares his water know-how at the "Cook. Eat. Drink. Live." event. Photo: Alexa Weibel.

In the competitive, volatile market of food trends, one consumable blankets the majority of Earth yet is massively overlooked by epicureans: water. Commonly considered flavorless -- most would scoff to hear there are some 3,000 varieties of bottled water worldwide -- the commodity is getting reexamined as health issues abound and alcohol consumption is on the wane.

At the forefront of the water movement is water sommelier Michael Mascha, who is working to "educate people about premium bottled water" in hopes of "taking bottled water to the next level and making it a luxury item" -- a lofty goal, considering the liquid is most often regarded strictly as a commodity. However, after a private water tasting at New York City's Cook. Eat. Drink. Live. convention last weekend with Mascha -- a retired food anthropology professor at USC and self-proclaimed "authority on the art of water tasting" -- there may be more to water than meets the eye.

More on the art of water tasting and 'fine water etiquette' after the jump.

Continue reading Meet the World's Water Sommelier

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]]>did you knowdr. maschaDr.Maschamichael maschaMichaelMaschaodditieswaterwater as wineWaterAsWineAlexa WeibelFri, 13 Nov 2009 17:00:00 ESTHappy National Pizza With Everything (Except Anchovies) Day!http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/http://www.slashfood.com/2009/11/12/happy-national-pizza-with-everything-except-anchovies-day/#commentsFiled under: , , ,

Pizza

Photo: Akuban, Flickr.

Happy National Pizza With Everything (Except Anchovies) Day! Anchovy lovers may be tiffed, but they can celebrate their topping the other 364 days of the year.

Whether you enjoy your pizza artisanal (thin-crusted, with scarce but quality ingredients, typically served in trendy restaurants) or classic (pepperoni, loaded with cheese, delivered by teenage pizza boys), today is the day to savor a slice.

Do you prefer pizzas with low-quantity, high-quality ingredients, or fully loaded ones, with toppings overpowering the crust? What are your favorite pizza-topping combinations? Spill your delectable slice secrets in the comments!

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]]>did you knownational pizza dayNationalPizzaDayodditiespizzapizza toppingsPizzaToppingsseasonal pizzasSeasonalPizzasAlexa WeibelThu, 12 Nov 2009 12:30:00 ESTHappy National Nachos Day!http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/#commentsFiled under: , ,

TGIFridays nachos

Chicken nachos at TGIFridays. Photo: Scorpions and Centaurs, Flickr.

Though true queso lovers don't need a national holiday to celebrate the glorious cheese-chip pairing, we're pleased to announce once again that today is National Nachos Day.

The festive gooey treat was first served 66 years ago by ingenious maitre d' Ignacio "Nacho" Anaya in a Piedras Negras, Mexico, restaurant, located across the Rio Grande from Texas. According to legend, some Americans happened to stumble upon the eatery just as the chef had stepped out, so Nacho cleverly satiated them by piling a platter of tortilla chips high with cheese and topping them with a zesty jalapeno garnish.

And the carb-heavy dish has been improving ever since, with the additions of everything from Rotel to radishes, cilantro to crema, guacamole to Velveeta, pinto beans to pulled pork.

What are your favorite nacho variations? Spill the beans, after the jump!

View Poll

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]]>americadid you knowignacio anayaIgnacioAnayanachonachosnational food daysnational nachos dayNationalFoodDaysNationalNachosDayAlexa WeibelFri, 06 Nov 2009 13:15:00 ESTScrapple, Sardines and Stuffing - November National Food Holidayshttp://www.slashfood.com/2009/11/02/scrapple-sardines-and-stuffing-november-national-food-holiday/http://www.slashfood.com/2009/11/02/scrapple-sardines-and-stuffing-november-national-food-holiday/http://www.slashfood.com/2009/11/02/scrapple-sardines-and-stuffing-november-national-food-holiday/#commentsFiled under: , ,

sardines

Celebrate sardines on Nov. 24. Photo: Photos in the Sunset, Flickr.

In the month that houses the nation's premier evening of gluttony -- the average American consumes some 4,500 calories every Thanksgiving Day, not to mention seemingly endless leftovers -- it's no wonder November is a dreaded month for dieters nationwide. But despite its most famous celebration, the month also ironically serves as the healthy host to National Pepper Month, Vegan Month, National Pomegranate Month, and National Peanut Butter Lover's Month.

Excuses for culinary celebrations range from tame (National Sunday Day, Nov. 11), to obvious (National Turkey Day -- you guessed it, Thanksgiving Day), to practical (National Leftovers Day follows Turkey Day), to downright bizarre (Cook Something Bold and Pungent Day, Nov. 9). So get cooking -- if only for the holidays that you can stomach.

Notable national food holidays for the month of November, after the jump...

Continue reading Scrapple, Sardines and Stuffing - November National Food Holidays

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]]>carbonated beverage with caffeine dayCarbonatedBeverageWithCaffeineDaychili con quesoChiliConQuesocook something bold and pungent dayCookSomethingBoldAndPungentDaydid you knowfood holidaysFoodHolidaysnational candy daynational deep friend clams daynational fast food daynational food holidaysnational indian pudding daynational leftovers daynational nachos daynational pizza with everything day except anchoviesnational sardines daynational scrapple daynational stuffing dayNationalCandyDayNationalDeepFriendClamsDayNationalFastFoodDayNationalFoodHolidaysNationalIndianPuddingDayNationalLeftoversDayNationalNachosDayNationalPizzaWithEverythingDayExceptAnchoviesNationalSardinesDayNationalScrappleDayNationalStuffingDaynovemberodditiesscrappleAlexa WeibelMon, 02 Nov 2009 15:00:00 ESTChefs' Guilty Pleasureshttp://www.slashfood.com/2009/09/25/chefs-guilty-pleasures/http://www.slashfood.com/2009/09/25/chefs-guilty-pleasures/http://www.slashfood.com/2009/09/25/chefs-guilty-pleasures/#commentsFiled under: ,

mario batali
Mario Batali, sans Doritos. Photo: Bauer-Griffin.
What do chefs eat when they need a palate cleanser after so much fancy restaurant fare? When they take off their aprons, they reach for the same indulgences we do -- perhaps just with an upgrade. Slashfood asked celebrity chefs to share their favorite cravings.

Mario Batali
When orange-clogged chef and television personality Mario Batali isn't reinventing Italian cuisine, he's still got it in the bag -- of Doritos, that is. "I love two things: good gelato and, strangely enough, Doritos and salsa. It has to be Doritos, though. I especially like the lime-flavored ones with chili."

Nigella Lawson
Which foods make domestic goddess Nigella Lawson feel sinful? None! Nigella, who is famous for her intimate, relaxed cooking style says, "I don't have any guilty food pleasures. The only thing one should ever feel guilty about is not taking pleasure."

See what snacks Bobby Flay, Tom Colicchio and other celebrity chefs sneak after the jump.

Continue reading Chefs' Guilty Pleasures

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]]>bobby flayBobbyFlaycelebrity chefsCelebrityChefsdaisy martinezDaisyMartinezdaniel bouludDanielBouluddid you knoweric ripertEricRipertladureemario bataliMarioBatalitom colicchioTomColicchiowolfgang puckWolfgangPuckKatie WorkmanFri, 25 Sep 2009 16:00:00 ESTGreek Grocerieshttp://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/http://www.slashfood.com/2009/04/20/greek-groceries/#commentsFiled under: , , ,

greens

Ancient yet modern at once, Greek cuisine radiates with sunshine and bright, fresh flavors. Succulent lamb enlivened with rosemary and garlic, a classic dish, is as redolent of Greece as it is of springtime. And as is true of anywhere with a shoreline, seafood is center stage. Always present are plates of local feta, stark-white and salty, and olives whose depth of flavor will keep you from ever opening canned olives again. For dessert, honey forms a sinful pact with walnuts and cinnamon, or yogurt made in-house just that morning cozies up to macerated cherries.

A Greek dinner is lovely to prepare and a joy to eat. Many of the ingredients are staples you probably have in your kitchen, such as lemons, herbs, eggs and olive oil. Here are some ingredients you might want to try.

The Basics: Olives and Feta. Olive oil is central to Greek cooking. The essential Greek olive is kalamata. They should be deep black and packed in an olive oil and vinegar brine; a taste should reveal a distinctive, fruity flavor and a firm bite without mealiness. Here's a great recipe for using these beauties. There are other Greek cheeses beyond feta, but this standard should be available in every cheese case. The cheese should be pure white with a gently pocked surface, lounging in a clean bath of salt-water brine (never buy dry feta).

Continue reading Greek Groceries

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]]>americacheesedid you knoweuropeherbsspicesspringstores-and-shoppingEric DieselMon, 20 Apr 2009 16:00:00 ESTCHOMPr Hamburger Grasperhttp://www.slashfood.com/2009/02/06/chompr-hamburger-grasper/http://www.slashfood.com/2009/02/06/chompr-hamburger-grasper/http://www.slashfood.com/2009/02/06/chompr-hamburger-grasper/#commentsFiled under: , , , , , ,

CHOMPr Hamburger grasperYes, you read that right. Thanks to the modern phenomenon of solutions to problems no one has, there exists concept design for a device which, depending on your viewpoint, is genius, preposterous, useless, or somewhere between the three. Please meet the CHOMPr hamburger grasper, which according to the copy is "a conceptual hamburger grasping device for high-end restaurants." Looking like two coffee tables from a dollhouse from the Eames era held together by those pins Ikea gives you to keep your bookshelf from collapsing, the CHOMPr seeks to ameliorate the conflict between the informal process of eating a hamburger and formal surroundings.

To some, whether you need a hamburger grasping device beyond those at the ends of your arms is sort of, well, silly. But it is very interesting as an etiquette question, because it raises the related issues of utensils as a dimension of table manners and hands as a dimension of utensils. For the former, utensils are a mark of civilization precisely because they aren't your hands, and the development of utensils has followed a trajectory more or less complimentary to the Industrial Revolution, culminating in the Victorian era, when a fully outfitted silver trousseau could top out at 500 pieces and counting.

Continue reading CHOMPr Hamburger Grasper

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]]>americabeefCHOMPr hamburger grasperChomprHamburgerGraspercomfort foodcondimentsdid you knoweric dieselhamburgerhamburger etiquettehamburger liftermeatsandwichesEric DieselFri, 06 Feb 2009 09:00:00 ESTObama's Burger Orderhttp://www.slashfood.com/2009/01/21/obamas-burger-order/http://www.slashfood.com/2009/01/21/obamas-burger-order/http://www.slashfood.com/2009/01/21/obamas-burger-order/#commentsFiled under: , , ,

On the one hand, I have to admit that I am a little creeped out by the amount of coverage that the Obama family is getting. There is no reason that I need to know the menu options offered by Sidwell Friends School or the identity of Michelle Obama's favorite clothing designer. These things have no impact on the President's ability to govern or on my day-to-day life.

On the other hand, I, like so many of my fellow Americans, am fascinated by my new President, and the more I learn about the little details of his life, the more human and real he seems. While I admit to being a little disturbed by the nascent cult of personality that seems to be developing around President Obama, I feel like I can trust him to keep a clear head, no matter how hard the country seems to be working on giving him a messiah complex. In fact, the man who emerges from this National Geographic trailer seems as level-headed as they come.

Continue reading Obama's Burger Order

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]]>Air force oneAirForceOneamericaburgercomfort fooddid you knowhamburgerNational GeographicNationalGeographicObamaBruce WatsonWed, 21 Jan 2009 15:00:00 ESTPoverty brings out the best in consumers...and cuisine!http://www.slashfood.com/2008/08/19/poverty-brings-out-the-best-in-consumers-and-cuisine/http://www.slashfood.com/2008/08/19/poverty-brings-out-the-best-in-consumers-and-cuisine/http://www.slashfood.com/2008/08/19/poverty-brings-out-the-best-in-consumers-and-cuisine/#commentsFiled under: , , , ,

As the ongoing recession/inflation/credit crunch drives the cost of food higher and higher, British chain Sainsbury's has begun working to minimize food wastage. Meanwhile, ever-increasing numbers of consumers are cooking from scratch in an attempt to stretch their food budgets. Clearly, thrift is back!

As you rush around in your search for cheap things to eat, it's worth remembering that, in the kitchen at least, poverty can definitely be the mother of invention. Although cheap gas, greenhouse gardening, and factory farming drove down the price of food for most of the last century, the vast majority of human history has been characterized by the desperate search for sustenance. Keeping that in mind, here's a reminder about a few of the techniques that long-gone chefs once developed to preserve the harvest, get their vitamins, and avoid throwing anything away:

Organ meats: In the days before easy canning and greenhouse gardening, it was incredibly difficult to get the necessary daily allowance of vitamins. Lacking access to fresh fruits and vegetables, medieval farmers turned to organ meats. For example, rich in iron and Vitamin A, the liver was a dietary staple for generations. Similarly, kidneys, sweetbreads, and brains are also great sources of necessary vitamins. Much later, immigrants and the lower classes continued to eat these organs, as they were healthy and relatively inexpensive.

Continue reading Poverty brings out the best in consumers...and cuisine!

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]]>comfort fooddid you knowfruititalian sausageItalianSausageknockwurstlivermeatmedieval cookeryMedievalCookerypateporkretro foodSainsburyssaucessauerbratensauerkrautscrapplevegetablesBruce WatsonTue, 19 Aug 2008 16:00:00 ESTHebrew University study shows that red wine can increase your longevity!http://www.slashfood.com/2008/08/06/hebrew-university-study-shows-that-red-wine-can-increase-your-lo/http://www.slashfood.com/2008/08/06/hebrew-university-study-shows-that-red-wine-can-increase-your-lo/http://www.slashfood.com/2008/08/06/hebrew-university-study-shows-that-red-wine-can-increase-your-lo/#commentsFiled under: , , , , ,

Over the past few years, as wine has undergone repeated studies, it has started to seem like the modern-day fountain of youth. According to its various supporters, it can fight off streptococcus bacteria, reduce the risk of Alzheimer's disease, and flush one's system with antioxidants. Still, all of these pale beside wine's greatest claim to fame: the so-called French paradox.

For years, scientists have wondered how the French, who have one of the most saturated-fat rich diets in the world, manage to have such a low incidence of heart disease. While they haven't been able to scientifically determine the mechanism at work, anecdotal evidence has suggested that France's impressive wine consumption might have something to do with the paradox. Recently, scientists at Hebrew University in Jerusalem have confirmed the link and have even determined part of its mechanism.

According to the researchers, when the body digests meat, particularly turkey and red meat, it produces two toxic chemicals, malondialdehyde and hydroperoxide. These compounds can cause cancer, inflammation, and heart disease. However, red wine contains polyphenols, a particular kind of antioxidant, that neutralizes the toxins and prevents their absorbtion into the bloodstream.

Continue reading Hebrew University study shows that red wine can increase your longevity!

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]]>beefdid you knowfranceheart diseaseHeartDiseaseHebrew University of JerusalemHebrewUniversityOfJerusalempolyphenolspoultryred wineRedWinewineBruce WatsonWed, 06 Aug 2008 10:00:00 ESTFun with guinea pigs: Dressed for dinner!http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/http://www.slashfood.com/2008/08/05/fun-with-guinea-pigs-dressed-for-dinner/#commentsFiled under: , , , , ,

Warning: this post may offend people who like cute little furry guinea pigs.

A few days ago, I wrote a post about chicha morada, the amazing Peruvian blue corn drink. Thinking on it further, I am becoming increasingly convinced that Peru produces some of the best dishes in the world; with that in mind, I plan on writing a fair bit more about the wonders of lomo saltado, papas a la huancaina, and other treats. However, in the interests of total honesty, I also have to acknowledge the dark side of Peruvian cuisine, the surreal side, the side that dresses up guinea pigs in colorful costumes then roasts them with cheese.

The twisted tale of the Peruvian Guinea Pig Festival begins in a cute, whimsical way. In the small city of Huacho, located north of Lima, somebody came up with the bright idea of holding a regional carnival to honor the cuy, or guinea pig. Now in its third year, the event features contests for fattest, quickest, and best dressed cuy. People from the surrounding communities primp and preen their top animals, preparing them for the race and dressing them in the height of rodent fashion. It is not uncommon to see the animals dressed in bright silks and taffetas, sporting little hats and crowns, and generally looking like a cross between a fur mitten and the infant of Prague.

While the winners of the fastest and best dressed contests are spared from the final competition, the remainder of the cuy become fodder for the greatest test of all, a battle royale that pits woman against woman, village against village, and cuy against cuy: the fight for tastiest guinea pig. Amidst an orgy of stuffing, roasting, skewering and smoking, the women of Peru demonstrate their skill with one of the country's traditional delicacies.

Continue reading Fun with guinea pigs: Dressed for dinner!

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]]>chicha moradaChichaMoradacuydid you knowfeaturedguinea pig festivalguinea pigsGuineaPigFestivalGuineaPigsHuachoodditiesPerusouth americaBruce WatsonTue, 05 Aug 2008 17:05:00 ESTExtreme Grilling: Go whole hoghttp://www.slashfood.com/2008/07/18/extreme-grilling-go-whole-hog/http://www.slashfood.com/2008/07/18/extreme-grilling-go-whole-hog/http://www.slashfood.com/2008/07/18/extreme-grilling-go-whole-hog/#commentsFiled under: , , , ,

roast pig
As I wrote several weeks ago, a pig pickin' is a North Carolina tradition involving a pig, a converted petroleum drum cooker, a bunch of charcoal and a whole lot of time. But a pig pickin' is not the only way to cook a whole hog - cultures across the world have been spit roasting, grilling and burying pigs in hot ash for thousands of years. In many places, pork is the cheapest meal available, making pig roasts an affordable way to have big festive meals for the whole community. Here are a few whole hog traditions from around the world:

Hawaii: Possibly the most famous whole pig preparation of them all, the kalua pig is a staple of the Hawaiian luau. The pig is "dressed" (gutted, the outer layer of skin and hair removed) and salted and placed in an imu - a banana leaf-lined pit filled with hot stones. The pig is covered in more dirt and left for hours until smoky and falling apart tender.

Cuba: Cubans love their lechón (suckling pig), a Christmas Eve tradition. Pigs are often cooked in backyard roasters made from bricks or cinder blocks. One popular version of the homemade roaster is called a "caja china" (a Chinese box), a rather coffin-like device in which the pig is placed on the metal-lined bottom and a tray of coals is placed on top, cooking the meat through indirect heat.

Italy: At the annual Sagra del Maiale festival of pork, Italians grill whole pigs over a food fire and lovingly dis-articulate them to feed the whole village. Skin becomes crispy and meat is buttery soft and succulent. And not a big of the porker is wasted - even the ears and trotters are fair game. Not headed to Italy any time soon? Some Italian restaurants in NYC and other cities have their own Sagra del Maiale.

The Philippines: The image of the golden-skinned pig spinning on a spit over a roaring fire is a reality here in the South Pacific, where Filipinos adore stuffing the pig's belly with herbs and spices, impaling it horizontally, and roasting it until the skin crackles and the meat is meltingly tender. The dish, known as lechon baboy, is a festival day favorite.

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]]>americaasiacarribeancubadid you knowextreme grillingExtremeGrillinghawaiiislandsitalypigporkroast pigEmily MatcharFri, 18 Jul 2008 19:00:00 ESTRooibos 101 - South Africa's red teahttp://www.slashfood.com/2008/07/04/what-is-rooibos/http://www.slashfood.com/2008/07/04/what-is-rooibos/http://www.slashfood.com/2008/07/04/what-is-rooibos/#commentsFiled under: ,

Rooibos in tea ball

There are a lot of ways that tea blenders use rooibos (sometimes called "red tea") these days, whether it's in a straight herbal tea (tisane) or blended with real teas to add flavor to the blend. A quick glance at Wikipedia shows that one common way to describe its flavor is "sweet (without sugar added) and slightly nutty" and I find this to be true. Sometimes I find myself mistaking a rooibos flavor for adding vanilla in a blend, only slightest earthier.

What is rooibos? When I started STeaP with my co-host Joe, I asked the same question of Joe and was told that it's a tree bark, but have since learned that rooibos is a bush-like plant that belongs to the legume family. It's native to South Africa, specifically the Western Cape region. Rooibos is completely caffeine-free, so it's a healthy alternative for those who avoid caffeine.

Preparation of a straight rooibos is the same as that of a black tea (boiling water temperature, additives such as milk and sugar can add to the experience), and processing of the rooibos plant is also similar, involving oxidation (which is often inaccurately referred to by the tea world as "fermentation"). There is an unoxidized form of rooibos (commonly called "green rooibos" as opposed to red), but it's less commonly used and more expensive than the typical "red tea." When preparing a tea with rooibos, remember to keep in mind that rooibos is very, very fine and dust can often slip through tea balls and other infusers. Use a very fine mesh infuser to make your rooibos, such as the Finum brewing basket.

Rooibos is used by almost every tea company I frequent, many creating blends that focus on the rooibos as a primary component, while some add rooibos more as an added flavor to a traditional tea. I've seen very creative uses, such as rooibos chai, rooibos earl grey, and in South Africa, there is a company that has patented a red espresso. I personally recommend Adagio's Foxtrot tea (it's actually a tisane), which is my favorite way to enjoy rooibos. What's your favorite way to enjoy rooibos?

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]]>brandicedid you knowfeaturedherbal teaherbal teasHerbalTeaHerbalTeasred teaRedTearooibossouth africaSouthAfricateatea blendTeaBlendtisaneBrandice SchnabelFri, 04 Jul 2008 12:01:00 ESTMy top three favorite plum jams from France: Reines Claudes, mirabelles, and questcheshttp://www.slashfood.com/2008/06/16/my-top-three-favorite-plum-jams-from-france-reines-claudes-mir/http://www.slashfood.com/2008/06/16/my-top-three-favorite-plum-jams-from-france-reines-claudes-mir/http://www.slashfood.com/2008/06/16/my-top-three-favorite-plum-jams-from-france-reines-claudes-mir/#commentsFiled under: ,

Sara Lieber from Formaggio Essex tasting Mirabelle jam
Berry jams are probably the most popular in the U.S. When it comes to jams, we rarely consider plums. I love plum jams because they have a unique candy-like sweetness that is tempered by a little acidity and a smooth texture. Below are three types of plums that produce exceptionally one-of-a-kind jams:

Mirabelles: If you have even the slightest sweet tooth, these plums are seriously addictive. Mirabelle jam has dark yellow colored chunks of juicy sweet mirabelle plums. Don't be surprised if you start eating the jam straight from the jar with a spoon. This jam is delicious on buttered toast. These plums are a specialty in the region of Lorraine in France.

Reines Claudes (Greengages): These green wild plums produce a vibrant orange-brownish colored jam. Eating this jam is like eating a decadent confection produced solely for royalty. Reines Claudes are cultivated in the United States, England, and France. The name "Reine Claude" originated from the 16th century in France and refers to queen Claude, the wife of Francis I. Its other name "Greengage" refers to the Gage family that brought the plums from France and cultivated them in England during the 18th century.

Quetsches: They look like large luscious deep purple grapes. Quetsche jam often has a delicate succulent sweet flavor. Quetches come from the regions of Alsace and Lorraine in France where they are used to make desserts and eau-de-vie, clear colorless fruit brandy. Try this dessert at home: Questche plum tart with walnut cream.

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]]>americabritish islescondimentsconfituredid you knowfrancefruitgreengage plumsGreengagePlumsjamsmirabellesplum jamPlumJamplumsquetschesreines claudesReinesClaudesMax ShremMon, 16 Jun 2008 10:31:00 ESTThe difference between herbs and spiceshttp://www.slashfood.com/2008/05/21/the-difference-between-herbs-and-spices/http://www.slashfood.com/2008/05/21/the-difference-between-herbs-and-spices/http://www.slashfood.com/2008/05/21/the-difference-between-herbs-and-spices/#commentsFiled under: ,

Herbs and Spices

I've used herbs and spices my entire life without ever stopping to think about what the difference is between them. I was excited to find a blog post on the subject at the Supreme Spice Blog. It's always fun to find the answer to a question you didn't know you had.

"The leaf of a plant which is used in cooking is referred to as a herb and any other part of the plant that is used to flavor food is termed as a spice."

The blog gives some examples of spices and what plant part they are from: "Cloves (bud), ginger & turmeric (roots), fennel, cumin, coriander (seeds), cinnamon (bark), peppercorns (berries)."

Be sure to check out the Supreme Spice Blog for more about spices. Supreme Spice also sells a line of spice extracts in some unique flavors. I just made an Indian cupcake using their tea masala extract. I had never even heard of tea masala extract until I saw their product.

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]]>did you knowherbsspicessupreme spiceSupremeSpiceStefani PollackWed, 21 May 2008 17:00:00 ESTTip of the Day: How to clean a microwave oven with lemonshttp://www.slashfood.com/2008/05/12/tip-of-the-day-how-to-clean-a-microwave-oven-with-lemons/http://www.slashfood.com/2008/05/12/tip-of-the-day-how-to-clean-a-microwave-oven-with-lemons/http://www.slashfood.com/2008/05/12/tip-of-the-day-how-to-clean-a-microwave-oven-with-lemons/#commentsFiled under: , , ,

Lemons + a dirty microwave oven = clean microwave oven!

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]]>cleaning your microwavedid you knowfruitkitchen tipsKitchenTipslemonsmicrowave ovensBob SassoneMon, 12 May 2008 06:04:00 ESTTip of the Day: Use pickle juice to clean copper panshttp://www.slashfood.com/2008/04/28/tip-of-the-day-use-pickle-juice-to-clean-copper-pans/http://www.slashfood.com/2008/04/28/tip-of-the-day-use-pickle-juice-to-clean-copper-pans/http://www.slashfood.com/2008/04/28/tip-of-the-day-use-pickle-juice-to-clean-copper-pans/#commentsFiled under: , , ,

Tired of seeing the bottoms of your copper pans looking all black and discolored? Here's how to clean them.

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]]>cleaning tipscopper cookwarecopper pansdid you knowkitchen tipspickle juiceBob SassoneMon, 28 Apr 2008 06:03:00 ESTTip of the Day: How to thicken pasta saucehttp://www.slashfood.com/2008/04/21/tip-of-the-day-how-to-thicken-pasta-sauce/http://www.slashfood.com/2008/04/21/tip-of-the-day-how-to-thicken-pasta-sauce/http://www.slashfood.com/2008/04/21/tip-of-the-day-how-to-thicken-pasta-sauce/#commentsFiled under: , ,

Have you ever stood at your stove cooking pasta sauce and you realize it's too watery, and you don't have any tomato paste, flour, or corn starch? Here's how to thicken it.

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]]>corn starchdid you knoweggsflourgrated cheesehow to thicken pasta saucepasta sauceBob SassoneMon, 21 Apr 2008 06:03:00 EST