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Admit it. You've spread 10,000 bacteria

Posted Feb 4th 2008 9:30AM by Sarah J. Gim
Filed under: Dairy, Condiments

Let's hope that at whatever Super Bowl party you were yesterday, you didn't go anywhere near the salsa, guacamole, hummus, or anything that has a last name of "Dip." If you did, let's hope that the only other guests with you were your immediate family, or people with who you don't mind sharing...10,000 bacteria.

In a study done at Clemson University, research students found that "three to six double dips transferred about 10,000 bacteria from the eater's mouth to the remaining dip."

That, my Slashfoodie friends, is disgusting.

What makes a Black and White a Black and White?

Posted Apr 3rd 2006 7:50PM by Nicole Weston
Filed under: Snacks, Dessert, East Coast, Food Porn, Chocolate, Pop Food, Recipes, Baking, Raves & Reviews, Comfort Food

If people would only look to the cookie all our problems would be solved." - Jerry Seinfeld, Seinfeld (The Dinner Party)

Black and White cookies are one of the best things to ever come out of New York City, where they are so popular that they could be the city’s food mascot, with thin crust pizza running a close second. At first glance, the cookie looks relatively simple, but achieving Black and White perfection isn’t, well, black and white.

A real Black and White cookie has a thick, cakelike base. It is softer than a cookie and lacks the chew that a sugar cookie – which many bakers unfortunately choose to use as their base – would have. It also is not nearly as sweet as a sugar cookie, an important element because the cookie has to stand up to the sweetness of the icing on top without overwhelming the taste buds. The icing on the top of the cookie is a key element in the Black and White, not just because it creates the color pairing that gives the cookie its name. The icing – not frosting – is a relatively thin layer of chocolate or vanilla that is poured smoothly onto the cake-like cookie. A thick glob of overly buttery or sugary frosting would upset the balance of flavors – not to mention that it just wouldn’t taste that great on a cookie.

Continue reading What makes a Black and White a Black and White?

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Admit it. You've spread 10,000 bacteria

What makes a Black and White a Black and White?

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