May 19, 2005

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She's a Winner! There are women that I envy. And Camilla Saulsbury PhD is one of them. Just look at her author bio: CAMILLA V. SAULSBURY is a native of the San Francisco Bay area. A food writer, food scholar and recipe developer, her award-winning recipes have appeared in SOUTHERN LIVING, BETTER HOMES AND GARDENS, VEGETARIAN TIMES, COOKING LIGHT and SUNSET. She earned her B.A. from Bryn Mawr College and her doctorate in sociology from Indiana University. She currently lives in Bloomington, Indiana with her husband. And this isn't the end of the bio. She's written two cookbooks, Cookie Dough Delights and the just-released Brownie Mix Bliss. This past week her winning chicken recipe placed first in The National Chicken Cooking Contest. An entree of chicken breast meat cut into cubes, broiled on bamboo skewers and basted with a sauce containing sugar, mustard, hoisin sauce and vinegar, served over mashed sweet potatoes, and drizzled with chimichurri sauce. In addition to her food and academic career, Dr. Saulsbury is an exercise instructor and personal trainer. I want to meet her only to know how her secrets to doing it all. I've written before about cook offs and in particular, The National Chicken Cooking Contest which is the oldest continuously held cooking competition in the United States, having started in 1949. I love cooking contests. I'm not confident enough to participate but they do offer a window into America's kitchen diversity and creativity. So if you are feeling ambitious they are still accepting applications over...
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IMBB #15-Gelatin Many thanks to Elise over at Simply Recipes for hosting this go round of Is My Blog Burning "Jelled". Dishes prepared with gelatin, jello, agar, and other jelling agents. Round-up can be found here. Gelatin dishes rose to fame in school cafeterias, at ladies' luncheons, and at children's birthday parties. Gelatin use in the food industry is probably best recognized in gelatin desserts and confectioneries such as gum drops, lozenges, marshmallows, gummy bears and those "fruit leathers" that only children seem to enjoy. It is also used as a binding and/or glazing agent in meats and aspics; as a stabilizer in the processing of dairy products such as ice cream, sour cream, yogurt, and cottage cheese. Interestingly, a new and major application for gelatin is in the paintball industry. The classic-style "war games" are played out using projectiles constructed of gelatin. Some of us even attempted odd non-food creations such as the aquarium pictured here. For this IMBB participation I chose a variation on gelo di melone ("watermelon pudding") a smooth and refreshing summertime staple in Palermo that is rarely found outside the region. Historically it is always served on the Feast Day of St. Rosalie, the city's patron saint. In other parts of the island August 15, Feast of the Assumption is when the watermelons are rolled out. This particularly recipe is a variation because I needed to use gelatin instead of cornstarch which the standard recipe calls for. In this capital city it is garnished with chopped pistachios...

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what happens to the hole when the donut is gone?

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