In cooking, “burnt” is usually an undesirable flavor.
Of course, fire is sometimes used for dramatic effect. And some people say they prefer their hot dogs or marshmallows this way, but I think that’s generally an indicator that they lack a) practice or b) patience.
Burnt sugar, on the other hand, requires a bit of skill. You don’t actually want to burn it—just caramelize it. Most Americans are only familiar with this flavor in old-fashioned burnt sugar cake.
I’d pass on that dessert, but this dish, which also features burnt sugar, is one of my favorites.
In January, I borrowed my first e-book from the library. Crazy.
I’d read about this kind of innovation while researching tablets for an electronic media class, but since I don’t own an e-reader, I didn’t anticipate trying it out.
I love libraries, and any option that enables them to offer more resources is worth pursuing. Still, I prefer to read ink on paper. While it was intriguing, clicking to check out didn’t give me much of a thrill.
The book‘s contents were much more exciting—truly top-notch writing about food. I particularly loved this article by Daniel Duane.
And it ties in so nicely with this post.