Slashfood

• 400 Sauces - Cookbook of the Day
  

  Filed under: Books, Raves & Reviews, How To, Condiments, Cookbook of the Day, Hanukkah, Christmas

  First things first: no, the title is not an exaggeration, unless you're a literalist, as the book's full title is 400 Sauces: Dips, Dressings, Salsas, Jams, Jellies & Pickles., but, second things second, I didn't actually count them. Third things third: beyond the recipes for sauces et cetera, this book offers great primer teaching on this fundamental of cooking, courtesy of authors Catherine Atkinson, Christine France and Maggie Mayhew.

  400 Sauces is a a British publication (Hermes House) so some yankee readers will...
  




• Your Reserve Food Shelf
  

  Filed under: Parties, Hors D'oeuvres, Condiments, Retro cookery, Festive Family Feasts

  
  
  Scanned from Time to Entertain by Charlotte Turgeon (1954)
  
  Fifty-four years after this printing, I'm hard-pressed to argue with Ms Turgeon on the import of having a few staple schmancy things tucked around the house, should mid-week meal boredom encroach or a party break out. Can't say I'm especially aligned with her specifics, but that could easily be a function of the 5+ decade divide.
  
  I pride myself on being able to entertain at a moment's notice, due to the presence of these just-slightly-left of my central (olive oil, stock, Parmesan, fish sauce,...
  



• Secret Easy Dip Recipe - Tip of the Day
  

  Filed under: Snacks, Asia, Recipes, Condiments, America, Tip of the Day

  Looking for quick, easy dips for your veggies, crackers and chips? We've got you covered!

  Continue reading Secret Easy Dip Recipe - Tip of the Day

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• Cranberries - A Crash Course
  

  Filed under: Science, Farming, Recipes, Fruit, Fall Flavors, Condiments, America, Thanksgiving, Fall

  Quick: what are the four fruit species native to North America?

  You probably immediately got blueberries and cranberries, for an instant two of four. After speculating about pumpkins before remembering that they are not exclusively indigenous to the Americas, you might have had a eureka moment about concord grapes (three of four). And if you grew up in the American south or plains, and if someone remembered to point them out, you deserve the back pat you gave...
  




• 20 Questions for a Slashfoodie: Eric Diesel
  

  Filed under: Coffee, Condiments, America, Comfort Food, Slow cooking, Our Bloggers, Liqueurs, Thanksgiving

  

  When new bloggers join the Slashfood team, we like to make sure they get a proper introduction to our readers. You've met Mike Pomranz, Annie Scott,Monika Bartyzel, Stefani Pollack and Alanna Kaufman. Now meet the latest addition to our team, Eric Diesel.

  Do you have a personal blog?

  No.

  What is your day job, or rather, what do you do when you're not food blogging?

  I'm a writer and a homekeeper.

  How long have you been blogging with Slashfood and what...
  




• Ketchup thief!
  

  Filed under: On the Blogs, Condiments

  An Orange Country school board trustee was arrested recently for petty theft when he was caught tucking a bottle of ketchup under his clothes and trying to sneak out of the school cafeteria.
  
  The trustee, Steve Rocco, reportedly wears dark sunglasses and a knit cap all the time. Think unibomber. He also apparently really, really likes ketchup.
  
  APNews says Rocco could face up to 45 days in jail if charges are filed. Now, that's a great way to warn the local kids about stealing from school!
  
  We're actually a little more concerned about his street cred than his...
  



• Cheese Course: Pleasant Ridge Reserve
  

  Filed under: Cheese, Condiments, Artisan Foods, Cheese Course

  
  Not too long ago, I tasted a creamy mildly crunchy cow's milk cheese called Pleasant Ridge Reserve. The exquisite flavor of this cheese is due to the fact that the cow's are grazing on 300 acres of lush Wisconsin pastures from early spring through the fall. This is a crucial difference between many industrial cheeses and artisanal cheeses. Artisanal cheeses, like this one, use milk from cows grazing a natural pasture.
  
  Pleasant Ridge Reserve's complexity of flavors makes it the perfect cheese to pair with different jams and honeys. I encourage you to taste it with



• Seductive Moroccan jujube honey
  

  Filed under: Middle East, New Products, Condiments, Sugar, Artisan Foods

  
  This week, I was excited to see one of my new favorite honeys in an article from the NY Times. Jujube honey is not like any other honey that I've tried. It has a fascinating balance between bitterness and a bright sweetness. A spoon full of this honey is like diving into a field of flowers and being completely absorbed by nature while hearing Debussy's ethereal Clair de Lune being performed from a distance. In short, it's a magical culinary experience. Everything about this honey is harmonious from it taste...
  



• British butter goes Rotten!
  

  Filed under: Dairy, Condiments, Celebrities

  
  We see celebrities endorse products every day, and as silly as they might be (What actress actually dyes her hair on her own, rather than getting it done for her?), nothing compares to this little nugget of news. NME reports that Johnny Rotten (of Sex Pistols fame) is starring in new advertisements for a British brand of butter, Country Life. Oh, but they're careful to just call him John Lydon and stay away from his famous Rotten moniker.
  
  Country Life says: "We don't think enough people know Country Life is the only major British butter brand and John gets the message through loud...
  



• Salad Dressings, Cookbook of the Day
  

  Filed under: Vegetables, Raves & Reviews, How To, Condiments, Cookbook of the Day

  Pun intended: Every respectable salad should come to the table well dressed, and this is the cookbook that can help you dress your greens for whatever occasion they will be in attendance. There are dozens of recipes here for both salad dressings and salads, from the lively creations with which Americans commence their meal and the French conclude it to main dish salads for lunch or supper. Indispensable to every cook's repertoire is a good vinaigrette, of which Salad Dressings by Jessica Strand offers fifteen, from perfect versions...