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Recent Reviews

Re:Irish Soda Bread

I know this recipe "from of old", and it needs salt, and perhaps even a little sugar, or it will be bland and uninteresting.A nice variation is to use whole-meal flour -- Irish if you can find/afford it (last year it cost me $7 for a 2-kilo bag). That gives you "Brown Soda Bread", and yes, it still needs more than 1/2 tsp. of salt. But no sugar.

Posted: 10:57 am on March 12th 2013

Re:Kale with Garlic and Lemon

Great recipe. Also works as an add-on topping for pizza.The bitterness depends on how fresh the kale is, and sometimes it IS bitter, even if very fresh.Usual solutions are two: First, rinse it more. Taste a little of the raw leaf after rinsing, and if it's still too bitter, rinse some more. Second - which I don't like - is to add some baking soda to the cooking water. Not much, maybe a teaspoonful to a couple of quarts of water. It will fizz up when you put it in; put the kale in while it's still fizzing.Oh... and don't use an aluminum pot. Use stainless or enamel. The soda will react with the aluminum.

Posted: 09:59 am on October 4th 2011