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Tag Archives: salt
@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be available October 22 from Little, Brown, and it’s superb, the best one I’ve seen, in fact—accept no imitations! Her last guest post was something of a rant, which I'm always in favor of! This is a lovely primer on something we do often but tend to ignore the finer points of, boiling pasta, and to me, the finer points are what make cooking fun Take it away, Steph! —M.R. A few weeks ago I talked about the demerits of cheap pasta and left you with the notion ...Stephanie Stiavetti (
The Dangers of Salt, aka ABC News acid reflux, and then read today’s NYTimes page one story saying that salt is not bad for you, you must be wondering who to listen to. Well if you are, just stop listening and think for your fucking self. I have a dear friend who prevents his kids from drinking any milk other than nonfat milk but thinks nothing of serving ...No, wrong. America has a serious THINKING disorder. See that white stuff raining down from my fingers? It’s salt. And it’s the way you should salt the food you cook on your stove top or the chicken that’s going into your oven. But if you listen to the ABC Nightly News reporting about
olives and lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday.(Before the demo, hanging out with Symon and Jonathon Sawyer, I mentioned my demo and said, "It's a no-brainer, it's so simple nothing can go wrong." Symon clutched his bald head and shouted, "DON'T SAY THAT!!!") Half my demo was on baking and making a 5:3 bread dough into several products, and I also wanted to bake gougères, cheese puffs, so I went early to make sure the ovens were cranked. I was assured by the very efficient woman running that stage that it was. Thirty seconds into the demo, ...
Two Sisters Bakery in Homer, Alaska, on one of life's vital substances, salt. Without it, we die. A kitchen without it is incomplete. A cook who uses it carelessly will flounder. And the cook who, curious and surrounded by salt in solution, decides she wants to try to bring it forth herself? —M.R.I'm thrilled to publish this guest post from Carri Thurman, baker and chef at