• Quick Bites,  Smörgåsbord

    Just saying…

    A salad in not a meal.  It is a style.  ~ Fran Lebowitz Knowledge is knowing that a tomato is a fruit.   Wisdom is not putting it in a fruit salad.  ~Miles Kington It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.” ~ anonymous “my salad days, When I was green in judgement, cold in blood.” ~ William Shakespeare  

  • Quick Bites,  Smörgåsbord

    Eggplant Cooking Tip!

      Eggplants absorb a good deal of oil during frying, but salt can help to minimize that.  Slice your eggplant in the way you intend to cook them (into rounds or lengthwise), then place them in a strainer.  Generously sprinkle with salt, and let them stand for about an hour.  Rinse well and pat dry with paper towels right before frying.

  • Quick Bites

    What is “Smoke Point”?

    Smoke point refers to the stage at which heated oil reaches its limit and starts to smoke.  After that point, the oil is no longer useable for cooking because it will make food smell and taste unpleasant.   An oil’s smoke point is determined by how it was processed and the additives that it contains.  The oils with lower smoke points are generally unrefined.  The higher smoke point a particular oil has, the better it is for frying.   The following are approximate smoke points for different types of oil:   Sunflower;  390 degrees Sesame Seed, Olive and Corn;  410 degrees Canola;  435 degrees Grape seed;  445 degrees Soybean, Safflower and…

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