The awesomeness of the grilled cheese sandwich is not only confirmed internationally, as nearly every culture that eats bread and cheese has a version in their tradition, but also scientifically. University of Wisconsin food science professor Scott Rankin… read more
Sometimes, while spending a hour finely slicing vegetables for soup or kneading a dough, or specifically, whipping a meringue to make ice cream, mousse, or, more-or-less, any dessert I actually make, I muse on how so many dishes couldn't exist without the unique white-and-yolk properties of eggs. Or rather, it's precisely because we have eggs and the work the way they do that we have these dishes in the first place; and if chickens popped out some entirely different foodstuff, our culinary traditions would be rather different, because they would have been based on the properties of this other thing, rather than the egg. It is indeed incredible, and… read more
It will come as no surprise that I'm not really into the imagery of Easter. In fact, I mostly hate it. I mean...I like spring (a lot), I'm into finding stuff, and I definitely like candy, but all the nauseating Paas (Paaseating?) chickens and bunnies, the pastel colors, and the bows (what about Easter recollects bows?) don't do much for me.
But...I absolutely love dying Easter eggs. Always have, since I was a kid. I imagine it's because my parents were both teachers that worked in the summer as well, so spring break was the only time we all had off, so Easter egg-dying usually happened while traveling and brought along… read more