After a very pleasing experience with Wavy Fried Green Tomato – the first flavor in Lay’s 2017 “Do Us a Flavor” lineup – I was excited to try Kettle-Cooked Everything Bagel with Cream Cheese. I waited a few days to open the bag though, because Arne and I inhaled the whole bag of Fried Green…
Lay’s “Do Us a Flavor” 2017: Wavy Fried Green Tomato
Frito-Lay is at it again. They know people – well, people like me, anyway – can’t resist a limited edition. Or something weird and unique. Or, let’s face it, a chance to pass judgment. So, for the fifth year running, they bring us the “Do Us a Flavor” contest: three or four limited-edition flavors made…
Sichuan Hot-and-Numbing (Ma La) Chile Oil
Until the last decade, the classic Sichuan flavor combination ma la (numbing and hot) was hard to come by in the United States. Sichuan peppercorns, the only common source of the numbing, tingly sensation called ma in Chinese, were banned from import to the US because they could transmit a kind of citrus canker. Fortunately,…
The “good olive oil”
In yesterday’s post about flatbread, I mentioned “good olive oil,” and I thought I’d talk about that a little. My cooking uses three grades of extra-virgin olive oil, pictured above. The square bottle lives by my stove, affected by heat and light. It contains my everyday, cooking-grade olive oil, the one I use when I…
Inspiration, continued
I can’t believe I forgot to mention Chelsea Market in my last post! We came into Chelsea Market after walking the length of the amazing High Line park. I goggled as I walked through The Lobster Place staring at the cases full of impeccably fresh fish of every kind I’d ever heard of (plus some…