Since we’ve talked about the various relishes for sandwich making, it seems only natural that we conclude with a mention of the many added tangy pickles that make a sandwich more interesting yet. There are so many varieties, I doubt any of us like them all, particularly all at once, but without the pickles many of us would find our munchies a bit dull.
|By: Ruth Calvo Sunday August 31, 2014 6:30 pm|
Since we talked about mustard last week, it’s definitely time to deal with ketchup. As I’ve mentioned, I lost my taste for ketchup some time back, and don’t use it now. However, I’m probably in the minority there, and I do notice that the stores have at least as much ketchup on their shelves as there are mustards, with much less variety.
|By: DSWright Tuesday August 26, 2014 8:59 am|
While Wall Street takes hundreds of billions in taxpayer money with a permanent bailout guarantee and the Pentagon can not account for a trillion dollars and remains inauditable, the reactionaries have a new target for their outrage over government dependency – poor children who need food.
|By: Ruth Calvo Sunday August 24, 2014 4:10 pm|
Some of us crave that bit of sour, spicy undertaste to go with our bread and fillings, cheese or meat or other sort, and I am among the ones that want it full of pickle lilt as well.
Yellow or brown is the next choice, and if there’s a darker, browner one, especially with bits of the mustard seed in it, I’ll go in that direction. It’s bearable to use the yellow sort, but in my taste category that’s just baby food, I’m really happier with an earthier taste.
|By: Ruth Calvo Sunday August 10, 2014 1:12 pm|
One of the nuts that is grown in Central America and has been familiarized in this country along with its diminishing costs is the cashew nut. A tree nut, it is rich in antioxidants, quite healthy and nutritious. It is one of the most distinct tastes among nuts.
|By: Phoenix Woman Saturday August 2, 2014 6:45 am|
For you vicarious food fans out there: Try the blog of Not Quite Nigella, a lass from Down Under.
|By: Ruth Calvo Sunday July 20, 2014 1:10 pm|
Central America produces a lot of the fruit we eat, and some we would enjoy if we knew more. Walking through the towns of Belize City, and Copán Ruinas, I noticed that many little side of the road shops offer a variety of fruit drinks and have tried several. Yesterday I got a large cup of watermelon juice, and recently have had mango slurpee and papaya milk shake,
|By: dakine01 Sunday July 13, 2014 5:00 pm|
When I was a child, I learned very early that there were two types of hams, “city” hams and “country” hams. My grandfather had cured country hams, serving the ham in my grandparents restaurant. Then my uncle took over the ham business and grew it a bit larger. In last week’s Sunday Food post on Lard, I mentioned the “hog killin’” when I was ten. The primary reason for the hog killin’ was to get the hams that Uncle Howard cured and sold although I think that year may have been the last year he raised and killed his own hogs, later turning to Kahn’s Meats in Cincinnati for the hams.
|By: Rodney North Saturday July 12, 2014 1:59 pm|
Like many back in the 1980’s I was an early and enthusiastic convert to Ben & Jerry’s ice cream. The taste was, of course, great and the funky flavors & funny names couldn’t be found anywhere else. I was charmed by the light-hearted fun, in fact, joyous aura around the products and the business. Pretty soon it sunk in that this ice cream wasn’t just a tasty, belt-busting treat but also it was made at a cool, decidedly un-corporate enterprise in bucolic Vermont, by real people who shared a lot of my values. Furthermore they were actually eager to espouse their (& my) values. How bizarre & refreshing was that?!
|By: Jon Walker Friday July 11, 2014 5:00 pm|
The CDC looked at people in 17 states who visit chain restaurants and have noticed that menu labeling was publicly displayed. Among this group 57.3 percent say they at least sometimes use the information to make their choice.