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Pimento cheese is the ultimate Southern junk food. But unlike most junk food, which is highly processed and untouched by human hands, pimento cheese at its best is a homemade affair.
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At our last stop, we found ourselves at a tiny restaurant called The Shack in Staunton, Va. And here, at last, was pimento cheese that tasted the way it should: sweet, salty, creamy, with a bit of a kick.
It was clear that somebody at The Shack also knew the power of good pimento cheese. The Shack's tiny size is balanced by its enormous reputation. Southern Living Magazine ranked it as one of the South's top 10 best new restaurants in 2014. I talked to Ian Boden, chef/owner of The Shack and asked him, given the short menu and the large reputation, why this lowly homespun cheese spread was special enough to make it into regular rotation. Boden's answer was simple: "A big part of what I try to do is connect with people. And I think pimento cheese, especially in the South, connects with everybody."
The power of pimento cheese, whether made by a renowned Southern chef or my own Granny Willie, was connection. Now I had to connect.
Choose the right peppers
I had tasted the real deal. Now I wanted to make my own. My grandmother never wrote down her recipe, so I had to start from scratch. Thus began my quest to create the perfect pimento cheese. What started in a series of roadside restaurants ended in my own garden. In spring I hunted down pimento pepper plants (not a small feat, as it turned out) and planted them in the small raised bed in my backyard. I figured you can't make decent pimento cheese without fresh pimento peppers.
But then I realized that fresh pimentos were actually a break from tradition. My grandmother used pre-chopped pimento peppers preserved in vinegar. Most women of her generation did the same thing. Even chef Boden admits the cultural importance of this lowly jarred product. The recipe served at The Shack also comes from a grandma — the grandmother of cook Brian Cromer. Boden admits that if Cromer had his way, they would always make pimento cheese with chopped jarred pimento peppers, just as his grandma did.
But these days, Boden and his staff use fresh pimento peppers in season and tinned piquillo peppers the rest of the time. I figured my backyard pimentos would work.
Experiment with new ingredients
The problem now was that I only had a limited supply of homegrown peppers. If I wanted to experiment, I'd have to look beyond the walls of my raised garden bed. As it turns out, the biggest barrier to making good pimento cheese was the limited availability (and seasonality) of fresh pimento peppers.
I started looking around for substitute peppers. And if I was going to experiment, then I might as well try different fresh peppers, as well as jarred pickled peppers. One of the most interesting peppers I tried were Nardello peppers, which were recommended to me by a helpful vendor at my farmers market. Slightly sweet, but with a satisfying crunch, Nardello peppers have a little more depth of flavor than a traditional pimento. I brought home a bunch to begin my experiment.
Roast your own peppers
Once I had gathered my peppers — homegrown pimentos, sweet Italian, and Nardello — the next step was to roast them. Roasting the peppers is the most time-consuming part of the process. I like to roast peppers in a toaster oven, but it can be done in a full-sized oven or even over a gas burner. I broiled 5 or 6 at a time for 15 minutes on each side, until they began to shrivel and the skins began to turn black in spots. (This would take less time in a traditional oven.)
Junk ingredients make great junk food
While letting my roasted peppers cool, I began working on the cheese base. I used my grandmother's version –never written down, but clear in my taste memory — as inspiration. It begins with a great mayonnaise blended with shredded sharp cheddar and cream cheese. But I was concerned about exactly what kind of cheese I needed to get the traditional flavor. When I asked Boden, his answer surprised me: "Pimento cheese is junk food, so why not use junk food ingredients?" Boden mixes Cabot sharp cheddar cheese (a pretty good industrially produced cheese) and a style he calls "government cheese" to get the right flavor profile. "If you use a really good quality cheddar, it's way too sharp and the texture gets chalky, and it's just not right," he said. "If you go to the grocery store and see the cellophane packages that say "best value" — that's the cheese we're talking about."
Boden is also a big fan of Duke's Mayo for his base — Duke's being a tangy (and less-sweet) favorite Southern brand for nearly a hundred years.
Bring balance to the base
After I created the base, I scraped the skin off my cooled roasted peppers, de-seeded and diced them and tossed them into the mix. For experimental purposes I made small batches, each with a different kind of pepper.
One of the reasons I liked The Shack's pimento cheese is that it conformed to my own ideas about how good pimento cheese should taste. Boden has similar thoughts on flavor balance in pimento cheese. "I think a lot of pimento cheeses tend to be out of whack as far as flavor goes," Boden said. "I think ours has a good balance of sweet, and I know acidity in cheese is supposed to be a negative thing, but I think it has just enough acidity. I like a little heat in mine, so that brings it back into balance." The Shack brings even more acidity to its spread by adding the brine from house-made spicy bread and butter pickles. It's delicious, but too far from my grandmother's ideal for my purposes. To add my own kick, I gave each batch a healthy dose of Sriracha sauce.
The result: perfection. At least for me. With Boden's help, I had created a taste of my childhood and of rural Shenandoah Valley. My version is an ode to my grandmother, but it isn't a recipe she'd recognize. I suspect she'd say it was too spicy, too oniony, and not nearly sweet enough. Time marches on and so do taste trends.
I gorged myself on the homegrown pimento pepper version and — to my surprise — my California-bred husband and my two daughters dug into the Nardello version, spreading it on crackers, French bread, celery and then fingers. It was Southern junk food at its best. And I think Granny Willie would be proud.
Pimento Cheese
Prep time: 20 minutes
Cook time: 30 minutes, unless using commercially jarred peppers, which require no cooking time
Total time: 50 minutes if you're roasting your own peppers
Yield: 2 to 2 1/2 cups
3 or 4 large pimento or other fresh sweet peppers of similar size. You may substitute 1/3 cup jarred or canned pimento, sweet Italian or piquillo peppers, finely diced.
4 ounces cream cheese, at room temperature
1/3 cup Duke's mayonnaise (or your preferred brand)
8 ounces (about 2 1/2 cups) sharp orange cheddar cheese, shredded on a box grater
3 green onions, finely chopped including greens
1/4 teaspoon ground cayenne pepper
1/4 to 1/2 teaspoon Sriracha hot chili sauce
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
1. Roast peppers under a hot broiler, turning at least once so they blister on both sides. I like to do this in a toaster oven, but it will take longer than in a traditional oven –up to 15 minutes on each side. When done, place peppers in a bowl and cover with plastic wrap to cool. If using jarred peppers instead of fresh, drain and dice 1/3 cup of peppers and set aside.
2. Mix cream cheese and mayonnaise in a medium bowl until smooth.
3. Add cheddar cheese, green onions, cayenne pepper, Sriracha chili sauce, kosher salt and white pepper to mixture until thoroughly combined.
4. Scrape the blackened skin off roasted peppers, remove seeds and stem, then dice.
5. Add diced peppers to cheese mixture and gently stir to combine.
6. Serve at room temperature, accompanied by celery stalks or crackers, preferably Ritz. Pimento cheese may be refrigerated for several days but should be brought back to room temperature before serving.
Main photo: Pimento cheese is Southern junk food at its best — sweet and salty, with a kick. Credit: Copyright 2015 Susan Lutz
Professional chefs and home cooks are discovering artisanal salt with a vengeance. No longer content with 50-pound bags of Morton or Diamond Crystal flake salt, chefs are using a bewildering array of salts from around the world in a dizzying variety of ways.
The reasons become clear on a visit to J. Q. Dickinson Salt-Works in Malden, West Virginia, where CEO Nancy Bruns is a seventh-generation salt-maker. In 2013 Nancy and her brother, Lewis Payne, revived their family's historic salt-making business high in the Allegheny Mountains. In the past two years, their salt has become a favorite with chefs across the country. I spent the day at the salt-works and discussed the importance of salt with a variety of chefs who use Dickinson's handmade product.
The reasons that artisanal salt has become important are many, but seven reasons keep coming up.
Artisanal salt adds unique flavor
Whether it's rock salt from the Himalayas or open-air evaporated salt from the Mediterranean coast of France, each form of artisanal salt has its own flavor profile.
Aaron Keefer, trained chef and culinary gardener at The French Laundry in Napa Valley, California, says the flavor of artisanal salt is hard to describe. "Any salt makes things taste better, but artisan salt has a more rounded flavor that adds a little something extra to the dish that you can't put your finger on, but in the end you know it's better."
Good stories make good salt
Artisanal salt always comes with a good story. Dickinson's Salt-Works began just after the American Revolution, when Bruns' ancestors began processing salt from the local briny pools. By the time of the Civil War, it was the biggest salt producer in the country. By the end of World War II, commercial salt production in West Virginia had essentially disappeared.
"I love the story," Keefer says. "Dickinson's salt was very popular, then it was defunct, then it was brought back in modern times." But for Keefer, the heart of the story goes back even further: "What made it stand out for me is that the American Indians used it, and the method of extraction was unique."
Bruns knows that there's more to branding than simply a great product. "We have a great story which makes it a very authentic brand," she says. "Seven generations of salt-making in one family on the same land is hard to beat."
Balance: Minerality vs. salinity
The key to an artisanal salt is the balance between minerality and salinity. A pink Himalayan rock salt has enough iron to give it its pink color. Celtic sea salt might have far fewer trace minerals. But each type balances the amount of the chemical sodium chloride, and the other minerals in the water source.
Bruns sources her product from a 400 million-year-old underground sea that geologists call "the Iapetus Ocean." "Our source is very protected," she says. "We are not drawing our brine from an exposed, open ocean where there is always the possibility of contamination." The initial brine from her 350-foot well is rich in magnesium, calcium, potassium, manganese and especially iron. Bruns, a former chef, processes the brine to create a salt that has a unique appeal for other chefs.
Matt Baker, executive chef at City Perch Kitchen + Bar in Bethesda, Maryland, has become a fan of Dickinson's salt: "The grain is nice and plump, so it holds its shape well while also having a medium level of salinity to the finish on the palate."
Terroir: As vital in salt as it is in wine
Like wine, artisanal salt has terroir, the word winemakers use to describe that indefinable sense of place that gives each wine its unique personality.
Dickinson's salt is pumped from more than 300 feet below the ground and evaporated in a series of small hoop houses. Dickinson Salt-Works uses handmade techniques drawn from a 200-year-old legacy. "We think of our salt as an agricultural product," Bruns says. "It comes from the land, and we move the brine several times to maximize the flavor."
Ian Boden, chef-owner of The Shack in Staunton, Virginia, says that good artisanal salt "has the taste of its place," and Dickinson's salt certainly does. "You can tell that it's harvested from underneath a mountain because its mineral content is so high. It's like using Hawaiian black salt — it has that earthy, funky, ash flavor. Except it's not ash, it's the mountains of West Virginia."
The texture of artisanal salt adds contrast
Unlike the quickly dissolving grains of highly refined industrial salt, the texture of artisanal salt brings contrast to a dish. What most of us think of as texture is the result of a combination of factors including crystal structure, grain size and moisture content. Sometimes, it is texture alone that makes an artisanal salt memorable. All salts are either mined from rock or evaporated from saltwater lakes, springs or oceans. The majority of artisanal salts are evaporative, and the method of evaporation has a profound impact on the texture of the salt.
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Chef Boden says the unique character of Dickinson's salt comes from its texture, which is the result of the solar evaporation process. "To be brutally honest, if you lined up 15 salts, I couldn't tell you where each one came from, but I think there's definitely a difference. If you lined salts up, I could tell by feeling it that it was Dickinson's salt, most definitely."
Chefs from east to west agree that Dickinson's salt has a texture that can't be beat. Baker of City Perch Kitchen + Bar discovered Dickinson's salt through the restaurant's mixologist Adam Seger and hasn't looked back. "I instantly fell in love with the salt. What makes it great is its subtleness and medium-size grain."
Keefer has also noticed the distinct texture of Dickinson's salt. "It seems like all salts are shaped just a little bit differently. I like the grind on it — the flake on it — it's a good all-around salt. I've used it both with fish and with meat and been very happy with the results." Keefer adds, "Try as many different salts as possible and you'll find a favorite."
Artisanal salt gives a pop of flavor at the finish
Artisanal salts are more expensive than industrially produced salts because of the time and resources required to produce them, but this increased price this doesn't stop chefs from using artisanal salts in a variety of dishes. Keefer explains: "Everybody's concerned about the price of artisan salt, but a little goes a long way. Use it as a finishing salt, not as a base salt."
"Salt is there to make things taste more like themselves," Boden says. But finishing salt is used in a slightly different way. "You put a little finishing salt on the dish and you get a pop of something unexpected. That's really what we're using it for — that textural and salinity contrast on a finished plate."
Each chef uses finishing salt in a distinct and personal way. Baker reports: "We use Dickinson's salt to finish a lot of our meats and fresh dishes like burrata cheese, seared tuna and foie gras torchon. The texture of the grains makes it melt in your mouth perfectly with a clean finish."
The unexpected: Artisanal salt inspires creative chefs
Artisanal salt pumps up the flavor in unexpected dishes like desserts and cocktails. "I like to add a pinch of salt to a lot of my desserts — whether I'm making a cherry pie or chocolate frosting," Keefer says. "I don't put in enough to make it salty, but a pinch of salt adds a surprising amount of flavor."
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Baker has found a variety of unique applications for Dickinson's salt. "At the bar we use it to rim our Forbidden Fruit Margarita and our Bloody Maryland." Baker even uses Dickinson's nigari (a by-product of the salt-making process) as the starter for his house-made ricotta cheese. He couldn't be happier with the results. The nigari, which is traditionally used to make tofu, "gives the cheese a fresh bite of salinity and a hint of pepper."
Dickinson Salt-Works has recently introduced a salt with a finer grain. Chef Boden at The Shack plans to experiment with it in his own take on traditional charcuterie, curing and fermenting. "It's something I want to do. It brings a certain earthiness to the components."
Artisanal salts are as varied as the almost endless places across the globe in which salt is mined or harvested. And it is these unique flavors and textures that inspire chefs — and the rest of us — to use artisanal salt in creative and ever-evolving ways.
Main photo: Every variety of artisanal salt has a unique flavor profile, thanks in part to the type and quantity of minerals it contains. Credit: Copyright 2015 Susan Lutz
Spring has finally come to our neck of the woods, and we're beginning to take the tiny shoots from our mini-greenhouse in our basement out into the world. I want my daughters to know where their food comes from, but growing a kid-friendly garden means more than just planting kid-friendly plants.
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If you want to get kids to actually eat their veggies, it helps if you get them invested in the process and care of the garden. If your kids see the backyard vegetable garden as "theirs," they are far more likely to embrace the products: happily eating radishes and arugula that they've grown on their own. Here are six tips — tested in our home — to get your kids to embrace gardening and become active agents in creating their own food.
1. Get dirty
Forget the image of white-frocked children basking in a pristine flower bed; that image gets in the way of real gardening. Get your kids dirty as fast as possible. Ask them to dig with hand trowels, sticks or bare fingers, and they will leap at the opportunity. When watering, "accidentally" drench them with a good hosing. They'll squeal, then beg for more — and watering is no longer a chore but a family frolic. Make mud and get them in it. Over-plant in anticipation of grubby little fingers pulling out the extraneous shoots. A garden shouldn't be too precious. Good gardening demands some filth, and when kids realize this, they embrace it.
2. Get gross
Kids love gross, and a garden has it in spades. Ask your kids to find worms, then take the opportunity to discuss their impact on the soil. If your garden doesn't have enough worms, go buy them and let the kids play with their new "pets" while you're putting them into the garden. If you want to step it up a notch, create a vermiculture bin and let your kids be in charge of the worm farm. Look for beneficial insects such as ladybug larvae and lacewings. Explain that the reason you wash food that comes from the garden comes down to two words: bird poop. Some kids may react negatively to grossness, but that's part of the charm. Gross things are both attractive and repulsive to young ones, and finding that fine line where attraction and repulsion equal each other out keeps the kids coming back to the garden.
3. Get creative
Encourage your kids to rename the plants in the garden. Our girls have dubbed our sage bush as "Hairy Bigfoot Plant." That name has made the humble herb extremely attractive to our girls and to the neighbor kids — especially after we cut out pieces from a milk jug and made markers for our newly named plants. In fact, our two girls and the neighbor boy run to this plant every morning as they walk to school and actually eat a leaf of Hairy Bigfoot Plant. Without that name, I suspect elementary school kids would not be eating raw sage leaves every morning on the way to school. Have your kids play The Name Game, and they are suddenly personally invested in growing and eating mummy peas (snap peas) and bloody spice balls (radishes).
4. Get a kit
Kids love kits, so create an easily portable garden set for each child. You can buy them ready-made at the nursery or dollar store … but where's the fun in that? Ask your kids to choose cheap tools for themselves, or gather the tools you already have and put them in specific kits. We turned milk jugs into garden kits, but a tote bag or plastic bucket works just as well. Add more than just a trowel rake and gloves. Put in a magnifying glass, eyedroppers, specimen jars and other "scientific" tools to deploy in the garden. When it's time to do some weeding, tell your kids to grab their kits and you suddenly have an eager workforce.
5. Get experimental
Make your garden a laboratory, not a display. Ask your kids to experiment with the dirt, the compost, the layout and the results of your planting. Turn gardening into a science experiment. When the plants are coming up, try taste experiments — is this bitter? Sour? Sweet? This type of hands-on discovery helps kids understand that "good" doesn't always mean "familiar" — so that when your crop is ready for the kitchen, your kids will beg to try to results. This may require you to set aside a part of your garden to be devoted to the kids' experiments (so that you don't ruin your entire crop) but their creative/destructive explorations will personalize your garden… and its results.
6. Get dramatic
Learn a lesson from molecular gastronomy: Presentation and entertainment are part of the full experience of food. When it was time to thin the new shoots of butter crunch lettuce and arugula, we had our girls wash the tiny shoots and arrange them attractively on a platter with small chunks of string cheese and a drizzle of olive oil and lemon juice. A garden chore suddenly becomes an art project, then a dish of Farm-To-Table Micro-Greens. In the garden itself, use the "experimental" area for play as well as work: Set up scenes, fairy gardens or Lego cities beneath the plants. The "forest" of carrots grows more lush around the tiny family that lives beneath it … then Godzilla descends at harvest time, pulling the trees by the roots as the dolls run and scream in horror. The garden becomes a playground, and the plate becomes a stage, turning the concept of "playing with your food" into a deeper understanding of the earth, growing plants and the process of creating and eating food.
Main photo: Keep the fun factor high when enticing children to do gardening this summer. Credit: Copyright 2015 Susan Lutz
Culinary icon Anne Willan has just released "Secrets From the La Varenne Kitchen," a brief compendium of "50 Essential Recipes Every Cook Needs To Know." This amazing book includes the recipes that are the backbone course for professional chefs and that Willan's legendary school Ecole de Cuisine La Varenne in Paris has been creating since 1975.
Among the dishes are fish aspic, exquisitely specific details on puff pastry and 10 types of sorbet. But one recipe caught my eye: Court Bouillon — or in rough English translation: "Quick Broth." As a mom who doesn't have the time for more intricate recipes and whose two young girls don't have the palates for aspic yet, I liked the sound of that. I called Anne Willan to get her thoughts.
"Secrets From the La Varenne Kitchen"
By Anne Willan, Spring House Press, 2015, 133 pages
» Click here for a chance to win a free copy
» Click here to buy the book
"It's very interesting that you've chosen court bouillon," Willan said from her home in Santa Monica, California, "because it's not something anybody thinks of using nowadays. It really is right in sync with contemporary cooking," she continued. "It's very useful because today people always want to cook things healthfully and simply."
Willan's definition of court bouillon is simple and clear: "It's a meatless and fatless broth, so very simple, but something that just adds flavor to whatever's cooked in it." The recipe, which is included below, is easy, but I was hoping to get some insider secrets. Willan was happy to comply, although clearly none of this seemed like a big secret to her: "Thinly slice the carrots," she told me, "so that they give up their flavor in 15 or 20 minutes. Slice the onions fairly thinly, but not to worry about it. The green herbs you just drop in, keep the stems, they have lots of taste."
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The real secret of court bouillon is properly pairing the food being cooked in the broth with a sympathetic acidic ingredient. Traditionally, the acid used in court bouillon would be vinegar, wine or lemon juice. Willan provided more nuanced distinctions: "For whitefish, I'd probably go for wine, because you don't want too strong a flavor. For darker fish, possibly lemon juice or vinegar because it balances the stronger flavor of the fish."
In traditional French cuisine, court bouillon is a liquid used for simmering, and then it's tossed out. But as we discussed using the broth as a part of the meal, Willan became intrigued, because that's simply part of her cooking ethos. "Never throw anything away," she said. "When you've got lovely cooking liquid from something like a big salmon, do something with it — fish soup with the leftover."
I could hear her brain begin to click as she explored the Culinary Thought Experiment: "The liquid will have acquired the flavor of what's been cooking in it," she said. "So what I would like to do is boil it down, and make a little sauce with it, mount it with butter or something."
Then her brain went into high gear: "You could do lovely experiments with it. I certainly haven't gone into it myself, but you could do an Asian court bouillon, or a hot court bouillon. You'd use chili peppers, wouldn't you? It's got to be something pure, hasn't it?"
From the wisdom behind La Varenne
This was more intriguing than interview questions: Willan was asking and answering herself, giving me a view into a creative culinary mind that has long fascinated me as I've gobbled up her writings and her recipes from the classic "From My Château Kitchen" to her dish-y memoir "One Soufflé at a Time." As she brainstormed the possibilities for court bouillon, her encyclopedic knowledge of cooking became clear, as did her passion for food and good eating.
"Perhaps I'd use coriander instead of parsley. And then, what would you use it for? If you push it a little bit, you could use it for a risotto or cooking quinoa. Or even grits or corn meal."
By the time we were done, Willan had improvised a court bouillon for down-home Southern cooking and an Asian-influenced broth with the addition of soy sauce, cilantro and rice wine vinegar. She cautioned me against using too much chili pepper if I wanted to try a hot version because the flavor of the pepper would concentrate as the broth cooked down. It was an invigorating conversation — an insight into a culinary mind-set deeply rooted in the basics, but excited to jump in and experiment.
I love my copy of "Secrets from the La Varenne Kitchen," and I intend to use it to build those basic skills that every cook needs to know — whether they're a chef at a high-end restaurant or a mom with kids to feed. And court bouillon seems to be an inspired place for me to start. Check out the slideshow that includes Willan's secrets and two dishes that riff on the recipe.
Court Bouillon
By Anne Willan, courtesy Spring House Press
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 1 quart
1 quart water
1 carrot, sliced
1 small onion, sliced
1 bouquet garni
6 peppercorns
1 teaspoon salt
1 cup white wine or 1/3 cup vinegar or 1/4 cup lemon juice
1. Combine all the ingredients in a pan (not aluminum), cover and bring to a boil. Simmer uncovered 15 to 20 minutes and strain.
Main photo: Court Bouillon is tap water with a little bit of salt, peppercorn, sliced onion, parsley, bay leaf, sliced carrot and something acidic — often lemon juice, but equally often white wine and occasionally vinegar. Credit: Copyright 2015 Susan Lutz
Popcorn is an ancient superfood — a simple and nutritious form of a 9,000-year-old staple. Popcorn is DIY food preservation at its most basic and most delicious.
Popcorn is simply preserved corn … a way of saving the harvest. Fresh corn can, of course, be boiled, roasted, steamed or baked. But corn became a staple in the Western Hemisphere because it could be dried and stored all winter. Corn was first domesticated in Mexico from a wild grass nearly 9,000 years ago. Archeologists have discovered corncobs from the northern coast of Peru that could date to 6,700 years ago, and scientists believe that this dried corn was eaten as popcorn and ground into corn flour.
First in a historic how-to series for home cooks, canners and kids
Benjamin Franklin remarked on the magical properties of corn that would "pop." Franklin marveled at the mysterious recipe of "parching corn," which he wrote about in 1790. He described how the Native Americans "fill a large pot or kettle nearly full of hot ashes, and pouring in a quantity of corn, stir it up with the ashes, which presently parches and burst the grain." This "bursting" was shocking to Franklin, since it "threw out a substance twice its bigness." Franklin boasted that popcorn — when ground to a fine powder and mixed with water — created a veritable superfood, claiming that "six ounces should sustain a man a day."
"Superfood" may seem like a bit of hype for a snack most often eaten while watching bad movies. But in 2012, researchers at the University of Scranton in Pennsylvania reported that popcorn has more antioxidant polyphenols than any other fruit or vegetable. One serving provides more than 70% of a person's daily serving of whole grain, and a single 4-cup portion provides 5 grams of fiber. Popcorn is no longer a guilty pleasure, it's a virtuous reward.
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The "bursting" that gives popcorn its name is the result of physics inherent in that tiny white or golden nubbin. Inside a popcorn kernel's outer hull lies the endosperm, which is made of soft starch and a bit of water. Although all types of corn will "pop" to some extent, popcorn will actually explode and turn inside out when heated. To pop successfully, a kernel of dried popcorn should ideally have a moisture level of 13.5% to 14%. When the kernel is heated to an internal temperature somewhere between 400 to 460 F, the water in the endosperm expands, building up pressure that eventually causes the hull to burst. Steam is released and the soft starch inside the kernel puffs up around the shattered hull.
A popcorn worth the obsession
The type of popcorn that comes out of the microwave is often a poor substitute for heritage breeds or locally sourced popcorn. My children and I are currently obsessed with purple popcorn, which we buy dried on the cob at our farmers market or as "Amish Country Purple Popcorn" from the Troyer Cheese Company. I prefer to roast it in a skillet with canola oil and coarse sea salt — simple and basic. My kids' prefer their popcorn covered in a spice mixture we created, containing cocoa powder, sugar, and cinnamon (though this may counteract some of the health benefits). For adults I add an additional "kick" with cayenne pepper. Try this with a few types of popcorn — each in its own bowl for the sake of comparison — and you'll have more than a movie snack, you'll have a healthy, crowd-pleasing conversation starter that won't last long.
Cinnamon-Cocoa Popcorn With a Kick
Cook time: 15 minutes, no prep time required.
Total time: 15 minutes
Yield: 3 to 4 servings
1/4 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
2 teaspoons granulated sugar
1/2 teaspoon coarse sea salt
1/8 teaspoon ground cayenne pepper (optional)
3 tablespoons canola oil
1/3 cup popcorn kernels
1. Heat a 2- to 3-quart heavy-bottomed saucepan over high heat for 1 to 2 minutes.
2. While pan heats, place cocoa powder, cinnamon, sugar, sea salt and cayenne pepper (if desired) in a small bowl. Stir to combine.
3. Back at the stove, turn heat down to medium high and add oil to heated pan. Carefully place two or three popcorn kernels in oil and cover pan with lid.
4. After test kernels pop, add enough popcorn to cover the bottom of the pan in a single layer — about 1/3 cup.
5. When kernels start to pop, lower heat to medium and shake pan gently until popping stops. (I like to rotate the pan in a circular motion over the burner to keep the popcorn moving.)
6. Pour popped corn into a large bowl. Sprinkle popcorn with topping mixture, toss to coat evenly, and eat immediately. Coated popcorn can be stored in an airtight container for several days, but it will lose a bit of its crunch.
Main photo: American heritage purple popcorn reveals the beauty of this gluten-free, kid-friendly, ancient superfood. Credit: Copyright 2015 Susan Lutz
Gardening in winter hardly seems ideal to those of us in cold climates, but for Craig LeHoullier, the season of snow brings the first opportunity to plan his summer tomato crop. A tomato adviser for Seed Savers Exchange and author of the recently published book "Epic Tomatoes: How to Select & Grow the Best Varieties of All Time," LeHoullier is an expert in the field, having developed, introduced and named almost 200 tomato varieties.
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» The French Laundry's gardener looks to Monticello
Over the past 30 years, LeHoullier has brought a number of heirloom tomato varieties back from the brink of extinction. Perhaps his most notable contribution is the Cherokee Purple, a tomato that came to him as an envelope of seeds sent by John D. Green and is now one of the most popular varieties in the Seed Exchange catalog.
LeHoullier's love for heirloom tomatoes began as a hobby, but after retiring from his career as a chemist and project manager in the pharmaceutical industry in 2007, this passion blossomed into a second career. LeHoullier lives in Raleigh, North Carolina, with his wife, Susan, and is known within the heirloom tomato community as NCTomatoMan.
I caught up with LeHoullier before the launch of his book tour and got his advice on how to successfully grow heirloom tomatoes in my own backyard.
Winter gardening: prime time for research
LeHoullier says he gets about a monthlong break between digging up the last of his dead tomato plants each fall and the appearance of the first seed catalogs, when the real work of planning the garden begins. This lull in the action is prime time for research. Online sites such as Dave's Garden, Tomatoville and GardenWeb can provide a good starting point for new gardeners. LeHoullier recommends searching for "garden discussion groups," "tomato discussion groups" and "top 10 tomatoes" to begin your reading.
Determine your gardening goals
LeHoullier points out that gardening is a personal experience and that "Each one of us will choose how much of our lives we'll pour into it." Growing great tomatoes requires figuring out what kind of gardener you are — or would like to be.
LeHoullier suggests that you think about what you want to get out of your tomato garden. Before you place your seed order, consider whether you want to garden because you want to grow food; because it's a good hobby to work off a few extra pounds; or because you want to use it as a teaching tool for your friends, family or children.
Ask yourself: Do I want a high yield? Am I looking for huge tomatoes to impress my friends? Do I want an incredible flavor experience? Or do I want to grow something that I've never seen before? The answer to these questions will help you focus your research on the tomato varieties that suit your gardening goals.
Figure out what kind of tomatoes you like to eat
Tomatoes come in a wide variety of colors, flavors and sizes. Most of us have not tried many of the thousands of tomato varieties that exist in the world. LeHoullier believes that the best way to know which tomatoes you should grow is to decide which tomatoes you'd like to eat. Visit farmers markets and stores such as Whole Foods to try tomato varieties you've never eaten and notice which flavor profiles excite you.
Get to know your gardening climate
Understanding your growing season is crucial. If you live in a warm climate where summer lasts more than 150 days, then the maturity date doesn't matter much. But if you're in a colder climate, pay close attention to the maturity date of the tomatoes you want to grow. Talk to friends in your neighborhood who are avid gardeners and vendors at local farmers markets to see which tomato varieties grow best for them.
Seeds vs. seedlings
LeHoullier says that "At a basic level, people will want to understand that growing tomatoes from seed opens up the world for you to try different colors, sizes and shapes." That said, starting tomatoes from seeds can be a tricky proposition. Consider your capabilities and experience with growing tomatoes from seed. If your tolerance for failure is low, begin by planting seedlings.
Hybrids vs. heirlooms
Although LeHoullier says he "won't make the blanket statement that some make that heirlooms are always more disease susceptible and difficult to grow than hybrids," he does allow that heirlooms can be finicky and that "every tomato — including the hybrid varieties — has its own personality and foibles."
Start small (Do as I say, not as I do.)
After you've familiarized yourself with the seemingly endless choices in the tomato world, it's time to get planting. Showing restraint is key, especially for new gardeners.
Raising thousands of tomato varieties isn't for everyone. (Or in fact, for most people.) LeHoullier cautions new growers to start small, in spite of the fact that he has a huge and ever-growing tomato collection. LeHoullier identifies himself as a "hobby collector" — he's into beer brewing, roasting his own coffee, bird watching, kayaking, and has countless other hobbies in addition to what he calls "the tomato thing." He describes himself as a "seeker who is never satisfied." It is this tendency that has led LeHoullier to raise a collection of tomatoes that now hits the 3,000 mark.
One reason that LeHoullier's collection has grown so large is that he has inherited the collections of gardeners who have become overwhelmed. "People send me entire collections because they can't take care of them."
Disappointment is an opportunity for learning
A scientist by training and experience, LeHoullier sees gardening as "an exciting hobby to learn stuff" and reminds us that "Each year, X number of plants are gonna die. Critters are gonna eat another bunch of plants, but that's great because we learn from it and the next year we try different things to avoid that problem, knowing that other problems will arise."
The bottom line
LeHoullier asserts some basic goals: Do a lot of searching. Ask a lot of questions. Make an accurate assessment of your interest level. Taste every tomato you can get your hands on. Recognize that there aren't a lot of hard and fast answers to gardening questions. There are just, as LeHoullier says, "an infinite number of variables for every act a gardener takes."
Perhaps most important, LeHoullier cheers us on in our tomato-growing efforts by reminding us that, "If you can find them, and buy them, and taste them, and like them, there's no reason you can't grow them."
Main photo: Cherokee Purple heirloom tomato, named by Craig LeHoullier, author of "Epic Tomatoes." Credit: Susan Lutz


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This 12V Max Lithium Ion Drill/Driver model 2414-02 features two Li-Ion batteries that provide great power, longer life, light weight, low drain, and no memory effect. These special batteries holds a charge up to 18 months, so they are ready to use when you need t...
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A day at Lake Shasta at the Lakehead bridges, we setup two 37ft rope swings and got crazy!
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Icy drink dispenser


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|Mega Man The Wily Wars
|Release date(s)
|Sega Genesis, Sega Channel
|Mega Man
|Neoseeker Related Pages
|Mega Man The Wily Wars Channel
|YouTube Gaming
|Mega Man The Wily Wars Channel
Mega Man The Wily Wars was to Mega Man what Super Mario All-Stars was to Super Mario Bros.: it collected the first three games in the Mega Man series, and updated them with 16-bit graphics and music. When all three games are beaten and saved to memory, an extra game is unlocked with completely new levels and three new robot masters to fight.
This game was known as Rockman Mega World in Japan. The use of the word "Mega" in the title is not a reference to Rockman's name outside of Japan, but rather to the Mega Drive, on which the game was released.
Table of Contents
- Robot masters:
- Wily Tower:
Main series: Mega Man · 2 · 3 · 4 · 5 · 6 · 7 · 8 · & Bass · 9 · 10
Handheld series: Dr. Wily's Revenge · II · III · IV · V
Fighting series: The Power Battle · The Power Fighters
Spin-off & cross-over: Soccer · Battle & Chase · Street Fighter X Mega Man
Remakes & compilations: The Wily Wars · Complete Works · Anniversary Collection · Powered Up · Legacy Collection
Japan/Asia only: Wily & Right no RockBoard: That's Paradise · Super Adventure Rockman · Rockman Strategy
Non canonical: Mega Man (Game Gear) · Mega Man (DOS) · Mega Man 3 (DOS) · Rockman & Forte: Challenger from the Future
Sub-series: X · Legends · Battle Network · Zero · ZX · Star Force


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For the price, this hotel was not worth it. We had a wedding at UBC, and the bride and groom had booked a block of rooms here. Muggy and hot a Vancouver summer weather made for a sauna in the room. Nice enough rooms, but the lack of comfort made $220 look excessive. Would have rather stayed downtown and paid the cab costs.
- Official Description (provided by the hotel):
- Situated on the beautiful west side of Vancouver on the spectacular UBC campus, our 47 one-bedroom suites are complemented by the natural setting, attractions and recreational facilities. Shops and restaurants are located within walking distance of the West Coast Suites. We offer onsite parking and laundry facilities. Ideal for business travellers and extended stay visitors, each well-appointed suite (450 sq ft/ 41.8 sq m) features fully-equipped kitchen, flat panel TV, in-room safe, complimentary wireless Internet, balcony, luxury linens and Gilchrist & Soames amenities, Starbucks coffee, king size bed in bedroom and double sofa-bed in living room. Onsite laundry facilities and parking for a norminal fee. ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Booking.com, Travelocity, Hotels.com, Odigeo, Agoda and Priceline so you can book your West Coast Suites at UBC reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- West Coast Suites At Ubc Hotel Vancouver


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Shires Blenheim Oakridge Halter
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The Rising Tide
Guest host Jonathan Capehart fills in for Leonard. He'll speak with Sylvia Nasar about the birth of modern economics, and how economists from Marx to Keynes to Friedman changed the world! Then journalist and commentator Touré talks about his new book Who's Afraid of Post-Blackness. Tony D'Souza tells us about his new novel, Mule. Plus, we'll examine the strategic importance of Burma, and how its giant neighbors China and India are influencing it.


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Bible Studies
Fall Bible Studies
Surrendering the Secret
Meeting on Tuesday evening beginning on September 8. Study group is confidential and meets at an off-campus site from 6:30 – 8:30p.m. Surrendering the Secret is an 8 week Bible study designed to heal the heartbreak of abortion. 43% of women have had an abortion in their past. As a result, many daily carry the pain and feel alone. Are you one of these women? You are not alone- God wants to give you HOPE, healing and PEACE. ALL contacts are CONFIDENTIAL. For more information, contact Deana Black firstname.lastname@example.com or334-749-4347
James: Mercy Triumphs by Beth Moore
Meeting on Wednesday mornings beginning September 9 Room 203 in the AE Building from 9 – 11 a.m
See how one glimpse of the resurrected Savior turned Jesus' unbelieving brother James into a disciple willing to die for his faith. The book covers many topics – the relationship between faith and works, gifts from above, the tongue, humility and prayer.
For more information or to register, contact Beth Redden firstname.lastname@example.com or 706-888-2860
Conversation Starters
Meeting on Wednesday nights beginning September 9
Room 200 in the AE Building from 6 – 7:30
Claire Bone will facilitate the class.
No preparation! This will be fellowship and conversation about how what you've read or studied this week has impacted your life….and how it could easily touch the lives of those you work with, sit on a bleacher by, live next door to.
For more information, contact Mary Ann Williamson email@example.com or 334-745-4050
Senior Bible Study
Meeting on Thursday mornings beginning September 10. Room 203 from 9:00 – 10:00 a.m. This class is open to men and women. We will study the Gospel of Luke in a verse-by-verse format. For more information, contact Martha Tabor firstname.lastname@example.com or 334-444-3991.
Breathe by Beth Moore
Six week study on Sunday nights beginning September 13 Room 203 in the AE Building from 5-7 p.m
Centered on DVD based teaching, Breathe examines the work of the Holy Spirit in our lives. Its title is drawn from the words of John 20:22….Jesus breathed on them and then said "Receive the Holy Spirit." For more information or to register, contact Stacy Chase -email@example.com
The Armor of God by Priscilla Shirer
Seven week study on Tuesday mornings beginning September 15.
Meets at Auburn United Methodist Church from 9:15-11:30 a.m.
This is a nondenominational group of women who will examine the scriptures using Priscilla Shirer's newest study. Priscilla takes readers through the often-cited passage about the Armor of God, giving practical applications on how to fight the invisible war raging around us. For information contact Martha Tabor.
firstname.lastname@example.com or 334-444-3991


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Ines Di Santo Bridal Spring 2016
The beautiful garden setting and blossoming cherry trees said it all: Ines Di Santo was inspired by the promise of spring.
— April 18, 2015
Ines Di Santo Couture Bridal Fall 2015
The designer took fairy-tale gowns to new levels via illusion-lace appliqués reminiscent of ice-skating costumes and glittery finishes.
— October 12, 2014
Ines Di Santo Bridal Spring 2015
Mother and daughter design duo were inspired by gardens for spring, showing intricate floral lace and embroideries.
— April 15, 2014
- Page
- 1


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A Swedish research foundation has granted MARIS at Södertörn University, Sweden, funds to develop non-intrusive methods for deep water archaeology together with MMT. The project focuses on developing new ...
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rita roberts's curator insight, June 30, 5:32 AM
This is a wonderful opportunity for everyone interested in Roman History to experience the excavated site of Roman Colchester, and the work carried out by dedicated archaeologists and conservationists. The Roman Circus is a great discovery.
Larkworthy Antfarm's curator insight, September 7, 2:52 PM
They even seem to lie buried in perfect rows. What an exciting find.


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BALTIMORE, MARYLAND — The 37-year-old Hillsville man who received the most extensive face transplant surgery ever says his life has been transformed.
The University of Maryland released details today on the recovery of Richard Lee Norris, on the surgery completed to date seven months ago.
Norris moved to Hillsville after he was injured in a 1997 gun accident, losing much of his upper and lower jaws as well as his lips and nose, according to an update from his doctors. The transplant surgery, completed on March 20 at the University of Maryland Medical Center, included replacement of both jaws, teeth, tongue, and skin and underlying nerve and muscle tissue from scalp to neck.
"For the past 15 years I lived as a recluse hiding behind a surgical mask and doing most of my shopping at night when less people were around," Norris said in a news release. "I can now go out and not get the stares and have to hear comments that people would make. People used to stare at me because of my disfigurement. Now they can stare at me in amazement and in the transformation I have taken. I am now able to walk past people and no one even gives me a second look. My friends have moved on with their lives, starting families and careers. I can now start working on the new life given back to me."
In the time since the surgery, Norris said he spends a lot of time fishing and golfing and has been enjoying time with family and friends.
"I do still have follow-up appointments with a lot of different doctors and therapists to ensure everything is healing up properly," Norris said in the news release. "I have been undergoing physical therapy and also speech therapy. I have been doing very well regaining my speech back. Each day it improves a little more."
Norris continues to gain sensation in his face and is able to smile and show expression. His doctors say the motor function on the right side of his face is about 80 percent normal, and motor function on the left side is about 40 percent. He eats primarily by mouth and is able to smell and taste.
Norris' historic 36-hour full face transplant was led by Eduardo D. Rodriguez, M.D., D.D.S., professor of surgery at the University of Maryland School of Medicine and chief of plastic, reconstructive and maxillofacial surgery at the R Adams Cowley Shock Trauma Center at the University of Maryland Medical Center.
Norris' surgery marked the first time in the world that a face transplant was performed by a team of plastic and reconstructive surgeons with specialized training and expertise in craniofacial surgery and reconstructive microsurgery.
"Our goal for Richard from the beginning was to restore facial harmony and functional balance in the most aesthetic manner possible through the complex transplantation of the facial bones, nerves, muscles, tongue, teeth and the associated soft tissues," says Dr. Rodriguez. "Richard is exceeding my expectations this soon after his surgery, and he deserves great deal of credit for the countless hours spent practicing his speech and strengthening his new facial muscles. He's one of the most courageous and committed individuals I know."
Within days after surgery, Norris was also working with physical, occupational and speech therapists to begin the detailed process of re-gaining functional use of his new face, tongue and jaw. A significant part of the surgery was dedicated to preserving and re-connecting nerves from the donor face to Norris' own nerves. The rehabilitation team continues to work with Richard to train these nerves to talk to each other to restore normal movement and speech.
As with any transplant surgery, the potential rejection of the donated tissue is an aspect to be carefully monitored. Norris' complex immunosuppression regimen is managed by Rolf Barth, M.D., associate professor of surgery at the University of Maryland School of Medicine.
Dr. Barth's research focuses on ways to reduce rejection of donated organs and minimize the side effects of long-term immunosuppressive use after transplantation.
"We began this research more than 10 years ago when we saw the devastating injuries sustained by soldiers in Iraq and Afghanistan from improvised explosive devices," says Stephen T. Bartlett, M.D., Peter Angelos Distinguished Professor and chair of the Department of Surgery at the University of Maryland School of Medicine, and surgeon-in-chief and senior vice president at the University of Maryland Medical System. "Now having seen how this surgery has changed Richard's life, we are even more dedicated to researching ways to improve facial transplantation and helping more patients, including military veterans, return to normal lives after undergoing this same surgery."
Efforts are underway to expand the University of Maryland facial transplantation program to serve additional patients, including military personnel and veterans wounded in action.
Norris' face transplant was the result of more than 10 years of research made possible by grant funding received from the Office of Naval Research in the Department of Defense and secured by Dr. Bartlett to research composite vascularized allografts for soldiers with facial injuries caused by improvised explosive devices.
"The results we're seeing in Mr. Norris today are a reflection of the collaboration between our research and clinical teams who have worked tirelessly to give him a return to normalcy," says E. Albert Reece, M.D., Ph.D., M.B.A., vice president for medical affairs at the University of Maryland and dean of the University of Maryland School of Medicine.
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Settle down Jonas Brothers fans: Despite rumors to the contrary, the band is not breaking up. "We plan to make music together for as long as we can," the brothers said in a letter to fans that they shared with PEOPLE.
The speculation started after word spread Nick Jonas, 17, formed a band called Nick Jonas & the Administration and intensified since Kevin, 21, is getting married. But to clear things up, the band wrote a letter to their fans just before taking the stage in Venezuela, where they are performing as part of a world tour.
"We've said from the beginning of our career as the Jonas Brothers that anything we do outside of the group is a side project because you can't break up brothers," Nick writes of Nick Jonas & the Administration, which is releasing an album next year. "My brothers are my biggest supporters, and were on the phone with me everyday while I was in the studio asking how it was going, and telling me they couldn't wait to hear the record."


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Diezel is my baby German Shepherd that we adopted One year and a half ago. He has been the highlight of my life for a very long time, and I am heart broken by the recent assumption of a facility. My dog wakes me up each morning to love, as well as everyone in the family or staying with us. It would be one thing if he was mean or cruel and attacked people but he doesn't. He has been in the wrong situation once, and called on by neighbors for things like walking in their yard, and i'm sure many dogs have wandered in others yards. To call him Dangerous is a mistake; he is a sweet, loving, and loyal German Shepherd and we can't let this happen. Please help us!! He grew up with me in an apartment complex, where people loved him all around. He is surrounded by friends ages young to old and never has any problems with them. When we visited him at the facility, he was scared and frightened. There were dogs barking all around him, and he was out of place. When we let him in the feild to play he ran around with us and the patrol officers and was loving and affectionate showing no anger or violence towards anybody. I just don't understand how someone can call him dangerous when clearly he isn't. He also went away to a trainer who was rough on him, and we recently heard from the patrol officer that that guy abuses dogs and is rough with them. When he got home from that trainer is when one minor incident happened where no body was seriously injured. We want to help Diezel, and get him proper training at a safe facility after we win this court case.


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August 20, 2015
The Port of Virginia has relaunched its Green Operator Program, which provides up to $20,000 toward the purchase of clean-diesel trucks that service the port and up to $6,000 toward the purchase and installation of retrofit devices, announced Virginia Clean Cities (VCC).
August 13, 2015
Propel Fuels is offering its Diesel High Performance Renewable fuel at locations across Southern California, the company announced.
November 18, 2014
The Oregon Department of Environmental Quality is looking for local fleets and owner-operators to participate in a possible truck replacement program funded by the U.S. Environmental Protection Agency. The program will pay for up to half the cost of a new truck, provided the old one is scrapped.
October 3, 2014
Alternative fuels may be more popular but diesel will still be the fuel of choice for most of trucking for a long, long time to come.
April 9, 2014
The announcement was made Wednesday during the EPA's inaugural Port Stakeholders Summit in Baltimore.
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Vt. gets Homeland Security grantsMay 24,2013State awarded security grants
Vermont is getting $6.3 million in federal Homeland Security grants to help the state develop prevention and preparedness programs to respond to acts of terrorism and other catastrophic events.
U.S. Sen. Patrick Leahy said the grants will come from two Homeland Security programs.
A $3.4 million homeland security grant will help support the implementation of strategies to plan, organize, train and equip first-responder agencies who would be called upon in the event of an act of terrorism or other disasters.
A second grant of just under $3 million will help Vermont and local governments prepare for disasters and hazards.MORE IN This Just In
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For 15 years Bobby sang with a Christian Country group known as Midsouth.
The group was blessed with multiple top 10 radio songs including a crossover song called "Without You I Haven't Got A Prayer" that was a top 30 song on Billboard's secular Pop Music Charts.
Midsouth disbanded in 1997 but their music is still remembered by many as life changing and inspiring.
Bobby felt that after 30 years since some of those songs were released, there had to be a lot of Gospel music fans out there that have never heard these songs or possibly have never heard of Midsouth.
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