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What is walnut ketchup?
I've never heard of this either, but it sounded interesting. I did similar to what arm1970 did and looked it up and came across two sites that mention it.
The second site goes into a sort of first-person account of the creation process, and had the interesting line, "Use walnut ketchup to deglaze the pan or to add that certain something to vinaigrette."
I can't honestly say I know why it would be either used or avoided, but I'd love to find out!
ed's yahoo oil article
I learned a lot about oils in Alton Brown's book I'm Just Here for the Food. I recommend that to anyone interested. I liked Ed's information on Grapeseed and Walnut oils. With all these health-related food-sciency type of updates on the subject, I suppose I should upgrade my cabinet to the world of "fancier" oils rather than just stick by my extra virgin olive oil, olive oil, and canola.
Weekend Cook and Tell: Food Souvenirs
Wow, this is funny. My girlfriend and I just took a vacation from May 3 through May 9th where the sole purpose was to go on a giant road trip and eat at some great one-of-a-kind places!
I'd say my favorite was the Jalapeno Poppers I had at The Highlander in Atlanta. They were so, so delicious. The greatest thing about them was that they changed my perception that Jalapeno Poppers can only be delicious with a cheddar cheese inside. The Highlander used a spiced-up cream cheese, I'm pretty sure they traded their Jalapeno for a Chipotle, and it looked a lot like they added some minced Jalapeno bits in the breading itself.
I think it's a great idea to attempt to make this at home. I've never been ambitious enough to try to homemake this favorite appetizer o' mine, but this article inspired me a bit. Even if I fail, I'll learn something for sure! Plus, fate may be telling me I'm right since I actually just blogged about these poppers last week.
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About MikeGoldense
Website: http://mikegoldense.wordpress.com
Location: Holtsville
About: Hey! I’m Mike. I received my BA in English from Stony Brook University in 2007. I am passionate about food & about writing. I put 2+2 together and am striving to be a food writer. Visit my website for more info.
Favorite foods: Cheese, Cheddar, Gruyere, Pecorino Romano, Macaroni & Cheese, Mexican & Southwestern cuisine, Linguiça, Kielbasa, Burgers, Fettuccine Alfredo, Crab, Sauces, Jalapeno Poppers, Seafood Bisque, Peaches, Granola in Vanilla Yogurt, Spinach, Buffalo wings
Last bite on earth: Either a Jalapeno Popper from The Highlander Pub in Atlanta, GA, or my favorite snack: A nice, well-aged piece of sharp cheddar atop a saltine cracker adorned with Kosciuszko Mustard and The Cheech Gnarly Garlic Hot Sauce.
Wow! A lot of interesting blogs I'll definitely have to check out. Gotta keep this tab open for a bit.
I have a food blog where I discuss things I ate, places I ate at, or just food thoughts in general.
My girlfriend and I have a sort of restaurant-review styled food blog. We recently went on a week-long 3,000 mile trip around parts of the US where we documented all the good places we ate.