Category: All About Ingredients
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Crock Pot Chicken Stock, a concept
Here’s your thought experiment for this bright Monday: you live in New England. The snow piles are so high that you, in your sensible, fuel-efficient sedan, can’t see to turn corners. Another blizzard is predicted — the third in a few weeks — to last two days. But you live in New England, and you…
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WW: Homemade Olive Oil Soap
Back in June, Mary Kate and Denise met up at the far side of Mary Kate’s apartment complex parking lot, with a super-long outdoor extension cord, a garage sale crock pot, a can of olive oil, some devil lye, and safety googles. We were there to make soap. Safely outdoors, away from cars and buildings…
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Making Bacon, Squared (i.e. two versions)
Bacon. It’s bacon, how do you live without bacon? Unfortunately, commercial bacon has dextrose, sodium erythorbate, ascorbates, and other corn ingredients. At the beginning of my corn-free life, I would cheat a bit, but then I would get a blister on my foot a couple days later, and I eventually decided that it had to…
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Roasted Vegetable Stock
I know. It’s spring. Or, rather, “spring.” The thing is? It’s still pretty cold here, and on top of that, damp. So, basically, it’s still soup weather, and rather than being cranky about it, let’s just make some good veggie stock to cook up some of the vegetables that might, in a perfect world, soon…
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Whatever Wednesday: The Citrus is IN.
THE CITRUS IS IN! I assume, given that I’m in New England, that if the citrus is here, the citrus is everywhere (at least in the USA). I’m also assuming that there is some left. My fridge looks like I bought it all. In the photo, blood oranges, cara cara oranges, Meyer lemons, and some…
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Whatever Wednesday: Why there won’t be a corn-free tag on the blog
So most of you know by now, since I’ve (Denise) complained mightily, the whole corn allergy thing sucks. And some of you might have wondered why we haven’t added a corn-free tag to the recipes we’ve posted since the corn thing went down. The short answer is, it’s just too hard, and there’s too much…
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Whatever Wednesday: Learn Something New: Camellia Sinesis, dba Tea
Since we’ve focused this month on recipes inspired by cuisine from the continent of Asia (I know, we never said there was a theme, but there was. We’re wily like that.), I thought tea would make another good subject for another research-based (some might say “nerdy”) post. Tea is the second most popular drink in…
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WW: Learn Something New: Maple Syrup
The very first known instance of the word maple (though, at the time it was “mapul”) was in Chaucer’s The Knight’s Tale in Canterbury Tales where it is just part of a list of all the trees in the woods. Maple trees (genus: Acer, Latin for sharp, as in the points of the leaves —…