|
|
By Katt, posted June 25, 2009, at 12:00 pm 
Recently Brian and I tried Vegemite and several popular concoctions using this B-vitamin packed yeast based spread. Well there is good news for those of us that loved the Vegemite and cream cheese blend, at least that is if you’re an Aussie, or planning a trip to Sydney. Thats right! The makers of Vegemite have planned to make a new spread containing the flavors of Vegemite and cream cheese with the addition of a new “secret ingredient”. Even better it will be available premixed. Kraft Australia has devised a naming contest to give this new yummy its title. Check out their site, enter a name, and you might just be the lucky salt that gets to name what is sure to be one of the hottest selling new food items in Australia!
By Katt, posted June 18, 2009, at 3:00 pm 
Sometimes your friends bring you food, sometimes its good, other times not so much… When my friend Liza brought her zucchini bread into work, this was a case were it was excellent! I had to have the recipe, and with a few minor tweaks I give it to you… The Ultimate Zucchini Bread after the jump.
Continue reading Zucchini Bread, Heaven in a Loaf Pan
By Katt, posted May 10, 2009, at 2:00 pm 
Well as Brian told you, I’m the baker in the family. I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary. Which brings me to my first question… what kind of baker are you? Are you a measure and weigh, are you a measure and level off, or are you an eyeball measurer? This really makes a huge difference when you are baking. Now the only method I really, really suggest to avoid is the eyeballing method. This is probably the biggest reason why there is a difference between chefs and bakers. Baking can’t be eyeballed, and if you manage to have something turn out successfully using this method, I suggest you head to Vegas because you’ve got luck on your side. Personally, I’m a scoop and level kinda gal. Sure it’s not quite as exact as using a scale, but hey, I like to live on the edge. So your choices are level or measure. Choose the one you like and stick with it. Click the link for more on muffins and yummy recipes to try…
Continue reading Muffins for Mothers Day
By Katt, posted May 4, 2009, at 12:00 pm 
In my cupboard at all times are a few favorite blends to ‘kick my food up a notch’. Of these my long standing love is a blend called Berbere, pronounced ‘ber-beray’, a popular Ethiopian spice mixture. Berbere, thought to have originally come about as a way to save ‘questionable’ meat, adds an amazing multi-tiered heat to foods. I was originally introduced to the mixture while on film sets as a homeopathic remedy, and topping, to put on salads with creamy dressings that had been in the sun to long on catering tables. After several bouts with food poisoning I was willing to try anything. Armed with a salt shaker of the mixture I sprinkled a bit on my salad, what do you know this stuff tastes great! Hit the jump if you want to learn more…
Continue reading Berbere: Ethiopia with a kick!
By Katt, posted April 30, 2009, at 7:21 pm  from www.inseq.net Inseq Design, a product and graphic design company out of Austria, has been cooking up some really cheeky toys for your kitchen. Presented here is the Zuse, a toaster inspired by the dot matrix printers of yesterday, is actually burns (toasts) in a 12 x 12 pattern going line by line just like a printer. The Zuse comes prepackaged with a memory chip that randomly chooses a pattern for each piece of toast you put in to it. So every morning your toast is presented to you with a new picture, perfect for you to butter up to, how cute is that! Don’t believe me? Check out the product video on youTube.
They have designed a few other things including an adjustable table and probably the coolest kitchen range hood I’ve ever seen. Check out the husband and wife team at Inseq and keep your fingers crossed there will be more super cute stuff to come. But right now I think I have my new dream toaster!
|
True Grit
It’s no secret that I grew up in South Carolina, okay, yes my parents were yankees, but there are just some things that come with growing up in the southeast. One of those things is that I eat grits, I love them, anytime of the day. However they can’t just be those 15 minute instant kind of grits (truth be told I’m not sure that this is not the true start of the civil war), but real grits, the kind that take time, love, and when done right, just melt in your mouth. Hit the link for more on grits.
Continue reading True Grit