Malt is the flavor in delights like Whoppers and Ovaltine and malted milk shakes. This flavoring is derived from malted, or sprouted, grains. Malted grains have been used since ancient times in beer brewering, whiskey, and cooking. I recently re-discovered … Continue reading
Cookbook #145: Blue Ribbon Malt Extract, Premier Malt Products, Inc., Peoria Heights, Illinois, 1951. How did this booklet get into my collection? I am clueless. I just wrote a couple posts about bagels and touched on the ingredient “malt syrup” … Continue reading
I always keep barley in my pantry. I like adding it to soups, especially beef soup. But I’ve only used it in soups, and I know very little about it. There must be more to discover about this old grain! … Continue reading
Cookbook #244: From Julia Child’s Kitchen, Julia Child, Alfred A. Knopf, NY, 1975. Second printing, 1982. Hardcover edition. “I smile warmly at Julia Child’s complete love of cooking”. These words were mine when I explored Mastering the Art of French Cooking. … Continue reading
Cookbook #208: Kitchen Science, Revised Edition, Howard Hillman, Houghton Mifflin Company, Boston, 1989. The following is a quote from Howard Hillman, found in the foreword to this revised edition of Kitchen Science: “By popular demand, we’ve expanded Kitchen Science, by … Continue reading
Cookbook #205: Encyclopedia of Cookery, Vol. 10, Q-Sor, Woman’s Day, Fawcett Publications, NY, 1966. I have a set of twelve Encyclopedia of Cookery volumes and this is the tenth of that set – I covered the first nine in previous posts. … Continue reading
Cookbook #146: Simply from Scratch Recipes, Pillsbury Kitchens, The Pillsbury Company, USA, 1977. I have two copies of this cookbook listed in my 250 cookbooks database, so in my obsessive-compulsive manner I have to cover it twice! Bear with me, it’s worth … Continue reading
I totally enjoy my own homemade bagels. I wrote this note in the 1990s and it is still true today: I make these a lot! I like them for sandwiches. I think, but I’m not sure, that using malt syrup … Continue reading
Cookbook #144: The Best Bagels are Made at Home, Dona Z. Meilach, Bristol Publishing Enterprises, San Leandro, CA, 1995. I am quite proud of my homemade bagels. Below is a 2012 photo of my “Basic New York Water Bagels“, my most-used … Continue reading
You can find a recipe on this blog site by using the “search” box for an ingredient, or by going through the categories. But here is an index too: Reference Sea Scallops Appetizers Cold Omelet Bites (eggs, herbs, mayonnaise) Cuke … Continue reading