How to Make Delicious, Inexpensive Soft Pretzels at Home
Posted on 02/23/2013 09:13:57 AM
Everyone loves soft pretzels, at theaters, theme parks, malls and other places. They capture the senses with their soft insides and chewy exteriors and yeasty goodness. Now there is no reason to miss out on enjoying these treats at a faction of the cost.
While making soft pretzels seems like ..
Delicious Slovak and Serbian Traditional Easter Foods
Posted on 02/21/2013 07:53:00 AM
Keeping old traditions alive is a wonderful thing. Remembering and making recipes my grandparents brought with them from Europe keeps them active in the family, so these can be passed along and enjoyed by yet another generation.
Both my grandmothers have been gone from my life for over 40 yea..
A New Look at an Old Pound Cake Recipe, the Pros and Cons
Posted on 02/20/2013 09:25:31 AM
Forty years ago my sister sent me the ingredients for a pound cake. It is extremely rich, and delightfully flavorful. The one difficulty with the recipe is that the cake has unfailingly stuck to the pan. I decided to update the recipe and try a new pan.
Making changes to cake recipes is trick..
Types of Water for brewing Chinese tea
Posted on 02/19/2013 12:19:07 PM
Have you ever wondered why the tea you sample in the shop taste different to the tea you brew yourself at home? You might have tried an exquisite Green tea with mint at your local tea shop and loved the brew but when you make the same tea you bought in the store at home it just does not taste the sa..
Where does tea come from?
Posted on 02/19/2013 12:14:29 PM
We all know and (hopefully) love tea but are you aware of where the tea in your cup, bagged or loose actually comes from? There is a lot in the news these days about traceability of food and it is becoming more important to know where your food comes from. I think that this should also apply to tea...
Delicious Artisanal Breads for the Home Baker
Posted on 02/19/2013 09:04:58 AM
The original No Knead Bread was started by Jim Lahey. Jim learned bread baking in Italy in the 1990s but developed the no knead process much later. In 2006, Mark Bittman of the New York Times was invited to witness the ease of making this bread at Laheys Sullivan Street Bakery. The rest is history.
Egyptian Dukkah, a Remarkably Versatile Middle Eastern Spice
Posted on 02/18/2013 09:13:51 AM
There are so many wonderful spices found all around the world, and every culture has combinations to flavor their own cuisines. From Garam Masala in India to Mexican Adobo and now Dukkah from the Middle East, at some time everyone should try some of these.
I love spices of all kinds, and even..
Delicious Guatemalan Green Sauce. What Is It and How Is It Used
Posted on 02/16/2013 10:30:12 AM
In the early 1970s I had never heard of Green Sauce. I moved to Guatemala and lived there for 12 years, so I learned a lot about green sauce and ways it is used in that country. What I didn't know is how many different countries all have a version of a green sauce, with only the color in common. Fro..
Five Great Guatemalan Desserts
Posted on 02/15/2013 09:04:41 AM
In my time in Guatemala, my sweet tooth was satisfied in a variety of ways. Guatemalan desserts or sweets are sometimes unconventional by US standards. Some are easily found from street corners and others in pastry shops, and all are delicious.
Every country has its own sweets and desserts. S..
What Do You Really Know About Cashews
Posted on 02/12/2013 06:50:35 AM
The cashew nut grows far differently from most other nuts. Rather than a nut encased in an inedible fruit, cashews grow outside of an edible fruit called a cashew apple. This fruit is actually not a fruit at all, making it quite confusing.
The cashew tree, Anacardium occidentale L, can grow t..
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