Suppertime Blues pot and tomato

Canned Tomato Blues

Plant ’em in the spring eat ’em in the summer
All winter without ’em’s a culinary bummer
Homegrown Tomatoes, Guy Clark

As a society, we tend to buy roughly the same grocery store items over and over by reflex. We don’t like change much. What’s the easiest or cheapest to buy? I’ll take it, thank you.

I live in a town of about 34 square miles. If it were a true square, that’d be just less than 6 miles from one side to the other in any direction. I could walk it if I was motivated. And in that space, I have maybe a dozen grocery stores and that’s not counting the box stores and mini-marts that also sell groceries.  We live in a time of staggering abundance. (Yet there are parts of town that are not close to one of these. Boggles the mind.)

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Everyday Kitchen Salt Blues

Things you should know about everyday kitchen salt:

  • Everybody tastes saltiness a bit differently, stronger and weaker.
  • Restaurant chefs use a LOT more than you think. (Butter too, but that’s a different day.)
  • All salt is NOT the same.  (And good salt doesn’t have to cost more than bad salt.)

Salt is good. Our bodies need it. It makes food taste better.

So let’s break it down.

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Shredded Cheese

Shredded Cheese Blues

We think we’re just buying cheese. After all, that’s what it says on the package. It’s one of those things that I don’t want to even try to make at home myself because good cheese is an art form.

Cheddar cheese is the most popular cheese in the United Kingdom and the second-most-popular in the United States (behind mozzarella).  The U.S. produces more than 3 billion pounds of cheddar cheese every year! And each of us eats about 10 pounds of that. With an average price of about $5 / pound, that’s a whole lot of cheese.

Or is it?

Read more…Shredded Cheese Blues