Who among us can truly say they have not been touched, in some way, by the week’s most scandalous food story? I refer to the post by a Subway fan “down under” showing that his “footlong” sandwich came in at only 11 inches.
Okay, now. Before we get into the intricacies of making a genuine Caesar Salad, let’s clarify the origins of this ubiquitous dish. It is not an ancient Italian classic, reputed by some to have been Emperor Julius’ last meal…
We’re talking mufti-dimensional safety, here: Sanitation, sharps safety, food handling and storage safety, cooking techniques safety, and more. This is stuff everybody who cooks should know. And Practice. Every day.
Mayonnaise, Hollandaise, Bearnaise and a select group of derivative sauces are unique in that they are based on whipping oil or butter with egg yolks. Mayo differs from the other two in that it is made cold and served cold.
Yup. A serious, trained qualified cook is going to talk about Ketchup. Or Catchup, or Catsup, or Ketjap, or Kê-chiap, or even Kyo Jip. However you spell it, linguists and culinarians agree: The rich, thick, sweet-sour red sauce has a long and intriguing history.
I think most of us are just about recovered from the annual end-of-year holiday frenzy. I remember the last two weeks of December and the first week of January mainly as a festive blur. And do you know what I completely forgot?