Photograph from mattieb on Flickr Russ Parsons of the Los Angeles Times reminds us that even though we may tend to reach for the salt shaker to add flavor to a dish, the addition of acidity can also work wonders: Salt is a flavor potentiator—in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine. Parsons suggests keeping a variety of citrus fruits and vinegars on hand. Mostly important is a good red wine vinegar—he gives instructions for how to make your own out of a good bottle of wine....
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It was only a matter of time before someone invented Bacon Salt. You can put it on everything—sandwiches, eggs, salads, popcorn, vegetables, fish, fries and steak can all benefit from an extra dose of bacon flavor. You can even baconize your bacon. Whoa. And as this seasoning is kosher, vegetarian, and contains no calories, there's no reason why everyone can't shared in the salty, bacony joy. Stretch the limits of your bacon love (or live out your bacon fantasies) by making everything taste like bacon. [via MetaFilter]...
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