I've put together a list of fun and informative food sites. Food-related links for a little diversion...go to:
08 January 2009
Fresh, easy to say. But what's in your cupboard, and more importantly, how long has it been there?
Stuff, dried herbs and spices do not age gracefully. Canned veggies might belong in your cabin in the mountains but not at home. And so on. This wonderful article by Mark Bitten, "Fresh Start for a New Year? Let’s Begin in the Kitchen", in The New York Times, could not say it better:
"...While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results..."
Go to The New York Times for the entire article, essential reading for the serious (and less serious) kitchen person.