"vinaigrette" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• The princess of E.V.O.O., Rachael Ray, as a gas-station attendant?
• Why do some sodas contain corn syrup?
• Make a sueño before summer's end.
• Sometimes a half-empty jar is a good thing, especially when making vinaigrette.
• It's tomato season, and time to make this oft-mispronounced appetizer.
• These tips will prevent you from over-cooking pasta ever again.
• Tiramisu need not be plain -- mix it up.

So you overcooked the chicken. What are you going to do, cry?

Source

• Osteria pizza chef Jeff Michaud recently taught a workshop at Foster's Homeware on how he makes his smoky, thin pizzas (that start at $15 and go up from there). Inquirer food columnist Rick Nichols attended the class and thinks the best way to learn Michaud's secrets is through osmosis.
  
• We all know that salads are best tossed with a simple vinaigrette. However, we don't always think of applying those oil and vinegar emulsions to other foods. Philly chef Erin O'Shea has come up with a series of simple vinaigrettes to pull together other dishes.
  
• Food writer and historian Laura Schenone, author of A Thousand Years of a Hot Stove and The Lost Ravioli Recipes of Hoboken, has launched Jellypress, a website devoted to lost recipes.
  
• The Rush Hour Gourmet changes up the traditional Bearnaise sauce to make it lighter. The new one still uses onions and tarragon to capture the familiar flavors, but without the fat.

The above image is courtesy David Snyder (aka Philafoodie). To read his review of Osteria, go here.

Source