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Category Archives: Something Else
Bonehead food idea of 2014 comes from Vermont Maple Syrup
Everybody’s doing end of year “best of” lists so here’s mine. The award for the silliest food-related news of 2014 goes to… Vermont Maple Sugar Makers Association. We’ll let them explain it in their own words: For years, Vermont maple … Continue reading
What does Fancy Food Show have against food bloggers?
I have been a fan of the Fancy Food Show ever since I was introduced to it by my client Harry and David in the early 1990s. It’s a strange bird: a trade show appealing half to buyers of high-end … Continue reading
Tactical Bacon… the perfect holiday gift, but for whom?
Looking for the ideal Christmas gift for the person who has everything but hope? Tactical bacon, or tac-bac, may fit the bill. You get 9 oz in a $20 can which, since it’s already cooked, is in line with supermarket … Continue reading
Wrapping up Saratoga Restaurant Week 2014
Why do consumer brands put coupons in the newspaper? To get trial from new customers who hopefully will become regular buyers. They know that many shoppers will buy just to get the discounts, and many of those who use the … Continue reading
Durkee’s Dressing used to be manufactured by a paint company!
Reader Harry posted a comment that really got me going this week: Durkee’s Fine Foods used to be a part of the Glidden Paint Company, and (says he) bottles of Durkee’s were handed out as a souvenir to people who … Continue reading
What’s the first recipe in your cookbook?
I’ve been reading a lot of cookbooks recently. Some for research, some through authors I’ve met, some through random chance. And without naming names, I find that many miss out on the opportunity to sell the casual reader by making … Continue reading
Gourmet vs. Gourmand Litmus Test
Are you a gourmet who eats slowly and deliberately to enjoy the nuances of the food? Or a gourmand who gets so much pleasure from the process you like to shovel food into your mouth with both hands? Here’s a … Continue reading
More tidbits from the 2014 Summer Fancy Food Show
I had a nice taste test ready but need some ingredient confirmation from the producer… so we’ll mark time with a few “casuals” that didn’t make it into my previous post about the Summer Fancy Food Show. This guy wants … Continue reading
Recipe: Sweet Corn Souffle
From Market Bistro Chef John Winnek. It’s more like a fluffy corn pudding or spoon bread than a true corn souffle, but its non-fussy nature makes this a perfect side dish for a cookout. Serves 8. Ingredients: 1 c polenta/corn … Continue reading
My first spherification experiment
Longtime readers will assume Burnt My Fingers has jumped the shark when I tell you we spent last weekend forming carrot juice and pea soup into little globules. I have been doing some work with the folks at Modernist Pantry, … Continue reading
Posted in Cooking, Something Else
Tagged Modernist Cuisine, Modernist Pantry, molecular gastronomy
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