Check out two new food articles I wrote!
[1]
Pastry chef Nicole Kaplan makes salted “s’mores.”
“The Rise of the Salt Tooth” [2] – Chow.com
What does salt do for sugar, and who’s making salty desserts? (For the record, I’m not a fan of overtly salty desserts. Berthillon’s [3] salted caramel ice cream in Paris is smoky and deep, but the salt gets in the way. Coppeneur [4] makes complex, high cacao milk chocolate, but it’s a shame it tastes salty. Low-brow salty sweets, like the Take 5 candy bar, work though. The combination of salty pretzels, caramel, peanut butter and milk chocolate is addictive. Maybe I’m having a foodie backlash.)
Related links:
Soy Sauce Candied Nuts [5]
Soy Sauce Sorbet [6]
Olive Oil Chocolate Mousse [7]
Potato Chip Cookies [8]
The Way We Eat: Salt With a Deadly Weapon [9]
“Whatever it is, you can eat it on eBay” [10] – AP
The media’s been touching on mail-order desserts, from the difficulty of trusting something you can’t sample [11] to professional chefs who’ve flocked to the Internet [12]. For the AP, I wrote about homemade food that’s appearing on eBay. If you’ve ever wanted chokecherry jelly or handmade fudge from a congressman’s mom, you can get it on eBay. Buyer beware though…the samples I received were disappointing at best.