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In food news this week: Baffled Canadians Spread Reports Of ‘Hard’ Butter via NPR.
In What’s for Dinner this week, Joy’s having faux fish tacos made with tofu.
In our How’d You Make that segment, Marisa is cooking up potato hash.
We also get into the important topic of knife sharpening.
And in what we’re loving, it’s winter citrus.
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Yes to sharp knives! My grandpa sharpened things as a living so our knives were always super sharp. If he was using a knife and decided it was slightly dull, he took it to the garage and sharpened it up. I have fond memories of watching him work, running from the sparks, and getting paid to sweep out his workspace.
I’ve been working my way through 10 lbs of Meyer lemons for the past several weeks. The smell of citrus is so cheery and bright! It definitely helps me get through my winter blahs.
I love listening to you guys, but it would be great if you would look into food science subjects a little more deeply. There’s a lot more to the Canadian butter thing than a food writer would know. This response from a professor at Michigan State University provides a lot more information in a relatively short presentation.
https://www.facebook.com/watch/?v=453864788991009