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Update to the walnut story -- Hammons Products Company repsonds
Dining@LargeI received an email this morning regarding a short post I made on Wednesday, basically just a link to a post by Eddie Gehman Kohan on Obama Foodorama. In that post, Kohan questioned the Hammons Products Company's posting on its......Tags: Michelle Obama, Salads, China, Barack Obama, Hu Jintao
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Top 10 Places to Get Fabulous French Fries
Dining@LargeI got so many suggestions for places to get good regular french fries that I decided not to include sweet potato fries. We'll have to make up another list for them.This list also doesn't include creations like the beer-battered fries......Tags: Govans, Restaurant and Catering Industry, Roland Park, Butchers Hill, French Fries
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Maryland man develops Christian salt
Dining@LargeDid you ever wish there were a Christian version of kosher salt? I thought not. But apparently a retired barber, Joe Godlewski, did.Godlewski, who lives in western Maryland, has named his new product Blessed Christian Salt. It went on the......Tags: Maryland, Judaism, Salt, Anglicanism, Christianity
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Good snacking: gougeres
Dining@LargeI know it's only Saturday morning, but if you're already thinking ahead to cocktail hour, I have a suggestion for something to nibble on with whatever you're sipping: gougeres.They're made from essentially the same eggy dough used for cream puffs,......Tags: Cheese, Butter, Salt
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Triple Threat Loaded Baked Potato Soup
EntreeI dream about this kind of soup. It's completely decadent. It's probably one of the biggest comfort foods out there. Now, what makes it a "triple threat"? Let's see, it has lots of ham from my juicy ham I made the other day, it's full of bacon and...Tags: Lifestyle and Leisure, Cheese, Cheddar Cheese, Bacon, Foods and Beverages
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In a pickle about salt
Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe...
Tags: Bill Daley, Chicago Tribune, Cinnamon, Pickles, Michigan Avenue
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MARIO BATALI: The proper way to brine
EntreeQ: What's the best way to cook a thick pork chop? A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly. Brining was originally used as a means of preserving meats and other perishables. Since...Tags: Olives, Wines, Mario Batali , Manhattan (New York City), Greenwich Village
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Polenta with a backbeat
Machneyuda, the restaurant, sits outside Mahane Yehuda, the vibrant food market, in Jerusalem. It's small and loud and hip. My niece, an actual DJ at an actual college radio station, claims its pounding backbeat matches her iPod playlist. That hip....
Tags: Radio Industry, Butter, Mushrooms, Truffle Oil, Apple iPod
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MARIO BATALI: Ragu bolognese, a building block of great Italian dishes
EntreeQ: What's the difference between ragu and ragu bolognese? A: A ragu can be any meat mixture, from anywhere on the Italian peninsula (or elsewhere, I suppose). Ragu bolognese is specific to the city of Bologna in the northern region of Emilia-Romagna,...Tags: Tomatoes, Manhattan (New York City), Greenwich Village, Salt, Veal
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Mario Batali: Secrets of a tender meatball
EntreeQ: Making meatballs for dinner. Should I fry, roast, or braise? A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....Tags: Meatballs, Tomatoes, Mario Batali , Manhattan (New York City), Greenwich Village
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Viewpoint: Getting ready for holiday company
We thought it would be a good idea to have two turkeys for Thanksgiving. We would eat one for our Thanksgiving dinner, and have one to enjoy next month with soup and sandwiches. Turned out we had way too much turkey. My niece, Barbara Nilson, decided...
Tags: Jack Cheese, Holidays, Black Friday (shopping), Turkey (animal), Mashed Potatoes
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Here's one hot potato issue that's tasty to solve
No matter what all those fuzzy-thinking idealists say, America remains a nation divided. We’re torn over how to properly bake a potato. Half of us insist on wrapping our bakers in tinfoil. The other half tosses their spuds stark naked into the...
Tags: Recipes
Feb 18, 2011
|Blog| Baltimore Sun
Nov 18, 2008
|Blog| Baltimore Sun
Mar 4, 2009
|Blog| Baltimore Sun
Jun 12, 2010
|Blog| Baltimore Sun
Apr 10, 2013
|Column| Tribune Media Services
May 14, 2013
|Column| Chicago Tribune
Mar 20, 2013
|Column| Tribune Media Services
Mar 10, 2013
|Column| Chicago Tribune
Mar 8, 2013
|Column| Tribune Media Services
Jan 31, 2013
|Column| Tribune Media Services
Nov 27, 2012
|Column| Imperial Valley Press Online
Nov 17, 2012
|Column| Chicago Tribune
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