Susan Sampson of the Toronto Star offers up a brilliant piece this week on the dumbing down of recipes:
We don't just tell you to use a mixer, we give the type (hand or stand), speed and time.
We frequently measure by weight and volume.
To cut down on wounds, we include warnings like: Carefully remove foil on top (steam will emerge).
We don't say "until done." We give times and visual clues: until browned, tender, with char marks, top springs back, flakes with fork, thermometer reads whatever ...
Accompanying the article:
- a glossary of cooking terms
- some simple recipes for the hard-of-cooking
- information on recipe testing
Elsewhere in the Star:
- Jennifer Bain offers up three spicy recipes (the hot food kind, not the Valentine's Day kind).
- Linda Barnard reviews Maya, a Central American resto at Dufferin and Wilson
- The Canadian Organic Growers Association has handed out "hero" awards to local organics supporters
- Josh Rubin reviews fruit beers for Valentine's Day, plus some tips on how to do private orders through the LCBO
- Gordon Stimmell offers up some heartier wines for the colder weather
Over at the Toronto Sun, they're all about Valentine's Day, with an article on kisses, including the chocolate kind. Rita DeMontis also tells us about foods to flirt by, with some recipes for Sugar Cookies, Hot Cherry Chocolate and... Grilled Cheese Sandwiches? And finally, Elizabeth Baird offers up a selection of comfort food recipes, for those chilly evenings when you've abandoned the sexy Valentine's lingerie for the cozy flannel pyjamas.
