December 5, 2012 |
When shopping for citrus, choose fruit that are heavy for their size -- they'll be the juiciest. And look for fruit with nice, tight skins. Avoid fruit that are wrinkled or spotted, or feel lightweight. You can generally tell the ripeness of the fruit by the thickness of the rind -- the thinner the rind, the more ripe and juicy. Most citrus will keep for several days at room temperature. They'll also keep well in the refrigerator, stored in the crisper for up to several weeks. Thin-skinned citrus such as mandarins or tangerines should be refrigerated right away.
December 3, 2012 |
Nut butters -- peanut, almond, cashew, etc. -- are terribly simple to make. Grind nuts until they release their oils and are reduced to a smooth paste. And voila! You've got nut butter. All you need are nuts and a little flavoring or seasoning. You can add some sugar if you want to sweeten, or perhaps a touch of honey or maple syrup, but that's it. Don't worry about adding oil -- nuts naturally have a high oil content, and will release enough oil for the butter themselves with enough time and patience.
November 29, 2012
The bins of peanuts outside were uncovered, food safety inspectors reported, allowing birds to do on them what birds do. Employees failed to wash their hands regularly or to practice other basic hygiene. Salmonella was found in dozens of locations throughout the plant, which had shipped jars of peanut butter even though its own tests showed they were tainted with the potentially deadly bacteria. After more than 40 people were sickened, the plant closed voluntarily in September and the company's products were recalled.
November 27, 2012 |
Flexing its new enforcement muscle from a 2011 food safety law, the Food and Drug Administration on Monday shut down operations of the largest organic peanut butter processor in the country after discovering salmonella, the Associated Press said . The FDA halted production at Sunland Inc.'s New Mexico plant after 41 people in 20 states were sickened by peanut butter from the plant, sold at Trader Joe's grocery stores. The food safety law gave the FDA authority to suspend a company's registration - preventing production and distribution - when food made there has a "reasonable probability" of causing serious health problems or death.
November 10, 2012
Total time: 2½ hours, plus chilling and cooling times Servings: 8 Note: Adapted from Quinn and Karen Hatfield. Pie dough 3/4 teaspoon salt 1/4 cup plus 3½ tablespoons water 2 3/4 cups plus 2 tablespoons (12 ounces) flour 3/4 cup (1½ sticks) plus 3 tablespoons cold butter, cut into ½-inch cubes 1 tablespoon (½ ounce) cold lard or shortening, cut into ½-inch cubes 1. In a small bowl or measuring cup, whisk together the salt and cold water until the salt is dissolved.
November 5, 2012 |
Artist Kathy Butterly, whose abstract ceramic sculptures are noted for their colorful and playful aspects, has won the Smithsonian's Contemporary Arts Award for 2012. The biennial honor comes with a $25,000 prize and is intended to recognize artists younger than 50 who have produced a significant body of work. Butterly typically creates small-scale ceramic sculptures that are brightly colored and abstract in shape. Her work is often compared to the sculptures of Ron Nagle and Ken Price. The five-member jury that chose this year's winner wrote that Butterly's "small, nuanced, labor-intensive sculptures are richly communicative and wildly imaginative.
October 25, 2012 |
Kathy Butterly does for sculpture what digital technology does for information: pack so much into such small spaces that it's impossible to reconcile an object's literal dimensions with the kicks it delivers. Size matters, but not like it used to. Think of what Butterly does as the microscopic sublime. Intimately and gently, she blows your mind, time after time, and never the same way. At Shoshana Wayne Gallery, “Lots of Little Love Affairs” consists of 15 tabletop sculptures the New York artist has made over the last 18 months.
October 24, 2012 |
For many, clarified butter is the cooking fat of choice in the kitchen. It is butter where the milk solids, water and whey proteins have been removed. The resulting butter is a beautifully clear golden liquid when melted, preferred in many recipes because it can be cooked at higher temperatures than standard butter. (The milk solids in standard butter can easily burn.) Because it's clarified, this butter can also last longer -- the milk solids that can cause standard butter to go rancid so quickly have been removed.
October 19, 2012 |
Our national nightmare is over. Fears of an ongoing shortage of peanuts and hence peanut butter (which, if it isn't a food group, should be) have been alleviated by a record peanut crop. According to the U.S. Department of Agriculture, the 2012 peanut harvest should hit 6.1 billion pounds, topping the 2008 record of almost 5.2 billion pounds. The increase has cut peanut prices by more than half since the spring, prompting makers of peanut butter to say retail prices should come down in coming months.
October 7, 2012 |
While Ben Affleck's upcoming film "Argo" is already generating Oscar buzz, wife Jennifer Garner has another flop on her hands with "Butter. " The satirical comedy , which stars Garner as a Michele Bachmann-esque butter carver, debuted in 90 theaters this weekend and grossed $70,653. That amounts to a disastrous per-location average of $785, according to an estimate from The Weinstein Co.'s Radius-TWC unit. Garner, 40, is no stranger to box office disappointment. In August, her family drama "The Odd Life of Timothy Green" underperformed with a total domestic gross of about $50 million.