Rinaldo’s Organic Garlic Gold Review

July 22, 2010 (Updated March 20, 2014) by
Herbs / Spices, Review ,

I cook from scratch because the food is better that way. But when someone comes up with a product that’s as good as I would make, but more convenient? Sounds like a winner. So when the fine folks at Rinaldo's Organic asked if I wanted to try their Garlic Gold nuggets, I couldn't wait to give them a try. The Garlic Gold nuggets all start as the same thing: toasted garlic bits. Then they get mixed with Parmesan cheese, sea salt, an Italian herb blend, or left plain. And they’re all 100% … [Read more...]

The difference between green garlic and green onions

February 17, 2010 (Updated March 28, 2014) by
Herbs / Spices, Technique ,

Darya over at Summer Tomato is starting to see green garlic showing up at her local farmers market. She's in San Francisco, so her season is a bit ahead of mine, but that means it's getting near time to start thinking about fresh produce. This week she put up a great example of how to tell the difference between green garlic and green onions, as well as a few suggestions for where and how to use the garlic. If you live anywhere colder than San Francisco, you should keep an eye on Darya's … [Read more...]

A Less-effective Way to Roast Garlic

August 20, 2008 (Updated March 24, 2014) by
Herbs / Spices , ,

My father-in-law roasts his own garlic all the time. He recently heard of a new technique that was supposed to make it easy to do more at one time, with less mess. I went over to watch him do it. He told me how it would go, and it sounded pretty good. … [Read more...]

How To Make Grill Seasoning

August 6, 2008 (Updated March 23, 2014) by
Herbs / Spices , , ,

A couple of weeks ago when I made garlic salt I said that I might make up a jar, with some pepper in it, to take on vacation. Well, it's coming up, so I did grill seasoning. … [Read more...]

Home-made Croûtons

March 3, 2008 (Updated March 24, 2014) by
Bread, Salad ,

When I was growing up, the croûtons you got in a box or bag at the grocery store were tiny little cubes, about the size of dice. Only restaurants had those big "fancy" croûtons. Seeing a marketing opportunity, the manufacturers switched to a large size, which is all you can find in the grocery store now. The problem is that store-bought croûtons have always been pretty crunchy. This wasn't a problem when they were small, but the big ones are getting so they aren't even good on salad any more. … [Read more...]

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