Interesting Ingredients

18
May 2017
A Most Elegant Burger

A couple weeks ago I had one of those better-than-average work days, which had me hanging out with other food writers at Tom Douglas' cool cooking school Hot Stove Society. Our host was the Washington Beef Commission, and our task to get some hands-on time with various preparation techniques for beef: trussing larger roasts, trimming tenderloin, marinating and grinding. My time at that latter station brought to mind the last time ...

01
Apr 2014
A World of Salt near Seattle

Seattleites may not know it, but right in our backyard is one of the country's (actually, the world's) top purveyors of that darling of the kitchen: gourmet salts. SaltWorks up in Woodinville has been in this business since 2001. Its earliest inception is one of those classic entrepreneurial stories of a one-time hobby taking over someone's life to the point that there was little choice but to open a business given the hobby's growing demand for space. The entrepreneurs in this case are ...

05
Jan 2009

I really have a thing for vermouth. And it's not ALL about the cocktails. I use it loads in cooking too -- last night to deglaze a skillet after pan-frying steaks, sometimes splashed in a pan of braising greens, and I pour a swig or two into the roasting pan about halfway through roasting chicken. I go through so much dry vermouth, I've taken to buying two bottles at a time, and my husband and I are trying to figure out where ...