A Couple Photos of Essaouira
January 30th, 2008, No Comments »
It’s a busy day, so I’m fobbing you off with a couple of photos from our Essaouira photos. Yes, there are quite a few gulls at the port:
What is the Culinary History of Serrated Carrots?
December 26th, 2007, 8 Comments »
First off, what’s the correct term for those kind of ribbed carrot slices? Is there a charmingly-named cutting technique? You know, something like ‘julienned’.
You often see these serrated carrots in bags of frozen vegetables. I was looking at one the other day in my chicken pot pie and wondering “what possessed someone to give this carrot a serrated edge?” It feels like a very 1950s, Good Housekeeping kind of innovation, but that’s mere speculation.
And, come to think of it, why is the carrot unique (is it?) in this treatment? I can’t think of any other vegetables which regularly get serrated.
I did some quick web searches, but drew a blank. Anyone?
UPDATE: You know you’ve hit the big-time when the curator of the World Carrot Museum drops by to comment. That’s three kinds of awesome.