I apologize for the title but I just had to use it. I was making some salad dressing tonight and got to looking at the bottle of Dijon mustard and wondered, is there a Paris mustard? Or maybe a Lyon mustard? It turns out the Dijon isn’t so much about the city as a process [...]
I can remember when I was a kid on the infrequent occasions my mother would get her spices out, I’d love to look through them and smell them. My mother wasn’t big on actually using the spices mind, so that was usually all I’d get to do. I remember seeing the little bottle of allspice [...]
Tempeh, or Tempe as it’s sometimes spelled, is a fermented soybean product formed into cakes. It comes to us from Indonesia where it’s most popular on the island of Java. It’s normally produced via fermentation with Rhizopus spores.
Tempeh, unlike tofu which is not fermented, has a nutty taste and texture all its own. And as [...]