Not Martha

links: food

Eight Salty, Sweet, Mouth-Puckering Licorices at Cool Hunting

How do I get the first piece of cake out of the baking dish without wrecking the first piece itself? at Ask Metafilter

I want to make pasta, but it’s oh-so-complicated… Making pasta in a college dorm kitchen, at Ask Metafilter.

Recipe: D.I.Y. Hummus at The Kitchen

Spicy Black Bean Dip at Recipe Bazaar

Trader Joe’s Spicy Black Bean Dip recipe? at Ask Metafilter

grapefruit is making a cocktail comeback, via The Food Section. Bring on the Salty Dog!

Pretzel Pralines at Brownie Points

Zombie Punch at NY Times

real life test kitchen: jamie oliver’s lemon chicken at Shelterrific

food pyramid to remind you to eat more whole foods at Miss Ginsu

Silicone cupcake liners arent nonstick, at Ask Metafilter

The high-tech Clover, and two affordable alternatives, at Chow. See the map of coffeeshops using a Clover, there are a number here in Seattle!

too late for Christmas:

peppermint marshmallows at Serious Eats

Food-in-a-jar gifts at How About Orange

Cook’s Talk: Short and Long Caramels at The Kitchen

jar cakes! at Super Eggplant

a slice-and-bake cookie palette at Smitten Kitchen

too late for New Years:

My Darling Clementine a nice champagne cocktail, at Imbibe

Meyer Lemon Champagne Cocktail at Bake and Shake

· comments [6] · 01-14-2008 · categories:drink · food ·

6 responses so far ↓

  • 1 Seattlejo // Jan 14, 2008 at 9:56 am

    I love the Clover. Coffee at Trabant used to be a morning ritual and I have to say i could tell the difference from the standard drip I get on campus.

  • 2 SAWII // Jan 14, 2008 at 11:43 am

    It’s never too late for champange cocktails… as we learned Saturday night.

  • 3 Christine // Jan 14, 2008 at 12:15 pm

    I got some salty licorice at the Mediterranean Import shop at the West Side Market, in Cleveland. It was one of the strangest things I’ve ever eaten. It put me in mind of – remember this? – this experiment we did in Honors Bio in 9th grade where we all had to taste this little paper strip, and some people would be able to taste the chemical that was on it and some people wouldn’t (I think the experiment was designed to demonstrate the presence/rarity of a certain gene.) I just kept thinking that salty licorice must taste different to certain people than it did to me!

  • 4 Kristin // Jan 14, 2008 at 1:45 pm

    I love Trader Joe’s licorice. I can only it on those occasions that I have a fellow licorice lover to share it with, because if I do, I will eat it all within 24 hours. No joke!

  • 5 Aran // Jan 14, 2008 at 2:13 pm

    I used to work at a store that sold a large assortment of salty licorice. I think Haribo “Salt Bomber” are the best. When you no longer notice the salt, then you can move up to the salmiak filled Tyrkisk Peber. This is a licorice candy exterior filled with ammonium chloride. The first time I tasted it, I was pretty sure I was eating poison. I’ve seen people buy this stuff by the case!

  • 6 Standing Still // Jan 15, 2008 at 5:55 am

    I had the same trouble with silicone muffin cups. Now I always dose them with a teeny bit of cooking spray before using. And, cooling does work. They are lovely and no paper waste.

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