Sugar & spice & everything nice

July 9, 2013 by
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Because I enjoy asking for trouble, I thought I'd share a question which arose in my mind the other day, when a new book dropped out its manila envelope and I caught the title: Stacie Bakes, it declared. I was suddenly struck by déjà vu. Why did this sound so familiar?  My thoughts went instantly to Joy the Baker and One Girl… read more

Modern Australian food 101

July 9, 2013 by
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Side note: We wanted to alert our readers that the Apple App Store is celebrating their 5th anniversary with some free apps, including Mark Bittman's How to Cook Everything. In an article by Rebecca Morris over at Serious Eats -  An Introduction to Modern-Day Australian Food - an American expat moves to Australia and devotes her time to deciding what makes… read more

Cocktail vocabulary lesson

July 8, 2013 by
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There's something obnoxious about people who insist on always using the proper terminology for food - after all, if someone wants to call something a soufflé that's not made with an egg yolk base and egg whites - it's OK as long as the dish is airy and the diner isn't led astray. But the worst sinners seem to be… read more

Intriguing new kitchen tools

July 7, 2013 by
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    The Kitchn recently ran a report from the Total Home Event, held in New York, which highlighted intriguing new kitchen tools from select suppliers. In Check It Out! New Kitchen Tools from Le Creuset, Casabella, Simplehuman & More they describe upcoming items including the rechargeable automatic soap dispenser, silicone jiggers, and a two-in-one vegetable scrubber. The two items that… read more

20 ways to use vegetable and fruit peels (besides composting)

July 5, 2013 by
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  Over at Mother Nature, they've compiled 20 uses for leftover fruit and vegetable peels. And they haven't restricted the categories, including general home and beauty uses besides food. Here are some of our favorites - check out the article for more food suggestions plus 4 beauty ideas and 4 home ideas: Make citrus extract powder (which can then be… read more

Learn economics from your cookbooks

July 3, 2013 by
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Jane recently pointed out a thought-provoking article from Foreign Policy - not a usual source of inspiration for these blogs. In his article, The Cookbook Theory of Economics, Tyler Cowen presents an insightful thesis on how to look at cuisine-specific cookbooks and judge the economic status of the underlying country and its possible future development - among other things. For example,… read more

The value of single-subject cookbooks

July 2, 2013 by
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Single-subject cookbooks are suddenly becoming quite popular. Susie discussed this trend in her blog, Return of the single subject cookbook, giving them a ringing endorsement, " all the things we love about books - the sheer amount of  value packed into one appealing, portable package - are what make single-subject books so irreplaceable." To carry on the discussion, there's an interesting article asking Should… read more

Is half a loaf better than one?

July 1, 2013 by
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By and large, I think food photography has only gotten better and better in the decades since its aspicky, orange 1960's lowpoint.  Digital cameras mean mistakes are cheap and easily fixed, and the food blogging revolution has made outstanding imagery pretty much the norm. The technically perfect photo - crisp, well-lit, large as life or larger - has been a… read more

Words Jamie Oliver would never say

July 1, 2013 by
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Jamie Oliver recently posted on Instagram a photo of all the words he would never say. These include "moist, gush, encrusted, minge, flange, stuffed, gash, and smeared." Actually, Oliver appears to be consistently concerned about vocabulary. Last year, a server at one of his restaurants leaked a long list of words they were supposed to say to push specials. As reported… read more
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