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10 Fascinating Food Facts

10 Fascinating Food Facts
Related:  kitchen

10 ingredients to fancy up your meals Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day. We all look at what in the stores on the way home, or check out the sagging vegetables in the crisper and improvise. That's what professional chefs do, too – when they don't order take-out. Here are 10 things that you can keep around the house to make those dinners you whip up on the fly seem more like restaurant dishes.Sherry vinegar Sometime in the '80s, Americans discovered balsamic vinegar, the sweet and syrupy condiment that Italians had been enjoying for centuries. Pimentón Another Spanish import, pimentón is paprika – but not that tasteless, dusty stuff your mother sprinkled all over the chicken. Smoked sea salt Food geeks are in love with fancy salts: pink sea salt from Hawaiian beaches, hand-gathered grey salt from Brittany. Pancetta Shallots Miso Fish sauce Dried porcini mushrooms Dry vermouth

Things People Said Ordinary people can be drop dead funny. Latest additions: 1/21/11 Human speech is directly responsible for almost every thought and emotion we have throughout life's journey. The complexity of language and the complex messages we use it to communicate leave the possibilities wide open for just about anything. Among other things, people can say things that are funny. We pay good money to see comedians say funny things, and a lot of them come through. This page features humor that bypasses that. Slips and Gaffes Accident Reports -- Descriptions of accidents as written on insurance claim forms. Questions, Suggestions, and Complaints Forest Service Feedback -- City folk suggest improvements to the outdoors. Things Kids Say Kids' Ideas About Love -- 5 to 10 year olds expound on love and marriage. Stupidity Warning Labels -- In today's litigious society, products need ridiculously obvious instructions. Famous People Yogi Berra -- Verbal blunders from one of baseball's legends. RinkWorks

Farro Salad with Roasted Mushrooms and Parmesan - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: The other week, at a restaurant near me in Brooklyn, I tried a special appetizer of roasted mushrooms and farro. It ended up being more mushroom than farro, and while I might have preferred the opposite, the synthesis of flavors was spot on. The entire dish was perfumed with parmesan, which, instead of being grated, had been crumbled into tiny pebbles. Serves 4 1 cup uncooked farro Salt 1/2 pound wild mushrooms (use a mix of your favorites) Olive oil Freshly ground black pepper 2 tablespoons lemon juice 1/4 cup finely chopped or crumbled parmesan (not grated - you want a slightly coarser texture here) 1/4 cup roughly chopped parsley Heat the oven to 350 degrees. This recipe is a Community Pick! Popular on Food52 and Provisions

Infographic: A Cheat Sheet For Grilling Out It’s surprisingly easy to cook a single piece of meat perfectly every time. If you can’t eyeball it, you can simply use a thermometer. But what can get quite a bit more difficult is juggling a few different proteins--bone-in chicken breasts, brats, and burgers--on a jam-packed grill for a bunch of friends. Click to enlarge. Luckily, this infographic by Column Five Media makes grilling as easy as looking at infographics. Rather than focusing on temperatures, it lists your favorite grillables by heat and cook times. But where it gets interesting is in the graphic’s simplicity of quick comparison. Now I know, you’re a big-time grill master. [Image: Joel Gustaffson/Shutterstock]

Hot Smoked Salmon, Soba and Asian Greens Salad - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time. Food52 Review: Smoking sounds so intimidating and time consuming, right? Serves 4 for a starter and 2 for a main course Hot smoked salmon 1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.) 1/4 cup cup kosher salt 1/3 cup turbinado sugar 3 tablespoons soy sauce 2 teaspoons Chinese Five Spice Cut salmon fillet lengthwise in two even pieces. Soba noodle salad 8 ounces buckwheat soba noodles Juice of one lemon 4 tablespoons Soy Sauce 3 tablespoons Mirin 2 teaspoons finely grated ginger 2 teaspoons white sugar 1 teaspoon sesame oil 1/3 cup warm water, more if necessary. Your Best Salmon Contest Finalist! Popular on Food52 and Provisions Tags: Asian salad

Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:

Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner. (less)Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and won (…more) - Merrill Stubbs Serves 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brussels sprouts, Salads, whole grain mustard

The Perfect Pantry Article The GOOD Lunch: Black Bean Soup - Food Today's GOOD Lunch soup was prepared by Amanda Ehrman and inspired by Smitten Kitchen's Black Bean Soup. Black Bean Soup The Ingredients: Makes 8 servings 2 tablespoons olive oil 2 medium-sized red onions, chopped (I used a food processor) 2 medium-sized bell peppers, any color, chopped 4 garlic cloves, minced 4 teaspoons ground cumin 6 15-oz cans of black beans 3 jalapeño peppers, chopped 5 cups hot water (I just used very hot tap water) 2 tablespoons fresh lime juice 2-3 teaspoons coarse kosher salt Ground black pepper to taste Avocado, shredded cheese, and sour cream to top! The Method: • Heat olive oil in large skillet over medium-high heat. • Add in onions bell peppers and sauté until beginning to brown, about eight minutes. • Add garlic and cumin. • Transfer mixture to 6-quart slow cooker, if you have one. The Breakdown: How did our soup rate in terms of taste, cost, and prep time?

100 Greatest Cooking Tips (of all time!) 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. 3. 4. 5. 6. 7. 8. 9. 10. Crunchy Vegetable and Brown Rice Salad Recipe at Epicurious photo by Gourmet's Studios Preparation Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Have ready a bowl of ice and cold water. In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Calories169 Carbohydrates28 g (9%) Fat5 g (8%) Protein5 g (10%) Saturated Fat1 g (4%) Sodium398 mg (17%) Polyunsaturated Fat1 g Fiber4 g (14%) Monounsaturated Fat3 g Cholesterol0 mg (0%) Reviews write your own review I made this recipe with some slight variations, most notably some white miso broth for the chicken stock. More Recipes from Bon Appétit

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. Vegetation Spinach. Eggs

Sunday Sweets: Butterbeer Cupcakes | amyBITES Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets! . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one. Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added. I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Mmm. Now it’s time for your butterscotch ganache, which will be the filling and be in the buttercream frosting. This will be a lot thinner than your standard chocolate ganache, but don’t worry. The best way to do the filling is to buy a cheap squeeze bottle (this one was less than a dollar) and fill it with your ganache using a funnel. Now it’s time for your frosting! Serve with some butterbeer, perhaps?