Archive | October, 2012
Pickled Quail Eggs

Pickled quail eggs and vacation notice

I’m about to leave on vacation – a two-week road trip across the US to the West coast – so naturally I had to clean out my fridge a little bit before my departure. Buried in the back, I found some quail eggs that had been kicking around for too long. Rather than just throwing […]

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FNC Lion's Tail

Friday Night Cocktail: Lion’s Tail

I say it a lot, but that’s because it’s true: it doesn’t take much to metamorphose one cocktail into another. Just take an existing drink and swap out one component: a Daiquiri with Swedish Punch in place of the sugar becomes a Doctor Cocktail; a Corpse Reviver No. 2 with elderflower liqueur in place of […]

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Pickled Peppers

What Peter Piper picked

(OK, so maybe it wasn’t a whole peck.) Lately I’ve been wondering about vinegar pickles. I have plenty of experience making fermented pickles, but very little making pickles with vinegar. Fermented pickles are straightforward – immerse any vegetables in a 5% brine; leave at cool room temperature for a couple of weeks – but the […]

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Apples and Malic Acid

Bobbing for apple flavour: Seasoning with malic acid

It’s become a common refrain that acidity is as important to balancing the seasoning of a dish as salt is. Just as salt, properly used, doesn’t necessarily make food taste “salty,” acid doesn’t necessarily make food taste sour; the word usually used is “brightness.” Acid is especially useful in balancing sweetness, which can lurk in […]

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