2016 left a bad taste in my mouth. However, the new year is an opportunity to cut loose from negativity and move on to better things. You know what else leaves a bad taste in my mouth? McGriddles.
I love the concept of the McGriddle: a breakfast sandwich enclosed in syrup-y pancakes (made by McDonald’s). The syrup, however, is highly problematic: although the bursts of sugar are momentarily pleasant, the shame of fake maple syrup-consumption lingers for hours afterwards… and physically lingers as a nasty chemical film on my teeth until my next meal or teeth-brushing. Please tell me I’m not the only person who experiences the icky mouth-feeling? The shame part might be specific to my Vermont-roots! Continue reading “Buttermilk Biscuits: The Real Deal”
Words cannot express my love for lard, so this post clearly won’t do it justice. I’m not talking about that hydrogenated garbage that you can find in the baking aisle…
“During hydrogenation, fat molecules are pelted by hydrogen until their chemical structures change. Hydrogenation can make liquid fats solid at room temperature (that’s how we get Crisco) and gives lard extra stability so it won’t go rancid as quickly. Unfortunately, hydrogenation is also the source of unwholesome trans fats, which shoot extra LDL cholesterol (the bad kind) into your arteries while batting away the other, good cholesterol.”
-Pete Wells for Food & Wine Magazine
My husband was first introduced to lard on trips to Taiwan where he would observe his grandmother scooping a delicate white substance from a container that would spend only a minute outside of the refrigerator; imagine his horror when American grocery store clerks directed him to the unrefrigerated baking aisle to find lard. Continue reading “A Love Letter to Lard”