2009 - Top ten tips and recipes of the DECADE
Difficult to believe the first decade of the 21st century is over.
What were the best things you learned and recipes you've found over the past ten years?
I'll think about this a bit and add to it, but I'm going to start with my top two ... the ones that instantly leaped to mind.
Mom Mom's Red Velvet Cake/Butter Cream Icing
While I haven't tried this yet, to me it is everything good about Chowhound. Someone generously sharing tasty information. It is personal and like being invited into a neighbor's kitchen. There is a glimpse into the lives of so many families across so many generations. I love this whole thread and will make this cake someday
The other tip gets credited to me, but it was from a 2002 post by budino who learned it from grandma ... keeping strawberries in glass jars
I can't begin to tell the money and time this has saved me. I buy all sort of berries in large quantities without fear because I know all I have to do is put them unwashed in a glass jar in the fridge and they will last two weeks. No muss, no fuss, no waste.
This was extended to other fruit, veggies and herbs. Chopped onions ... no problem ... and no odor. Cherry tomatoes ... love it. Grapes ... especially grapes. Parsley, cilantro, sliced scalions ... etc, etc, etc.
The Chow Digest article
One of those people who didn't recognize the new millenium until 2001, eh?
PLEASE people ... please, please, please .... please ... do not let this wander off topic on what a decade means to you. For my part, the last year of a decade ends with '9'. For me, the 1980's ended with 1989. When referring to the 80's, for me, it doesn't include 1990. Wiki pretty much discusses the topic
Anyway, I thought of another tip that I picked up in the period between 2000 and 2009 ... wrapping celery in aluminum foil .... it will keep for weeks without wilting. Another real moneysaver.
GOT to provide a shout out to the concept of food blogging!
I have made friends with like-minded people in several countries and on 3 continents. I've expanded my horizons tremendously and come by wealths of information and resources. And I don't know when I had the joy and inspiration in cooking that comes with always a new idea and someone to share it with that shares the enthusiasm. And all because of food blogging. Gotta love it!!!
Ditto on food blogging, food v-logging, food podcasting, boot camps for food bloggers, food bloggers publishing cookbooks and blogHER for making sense of the sheer volume.
Additionally a shout out to pros who welcomed home cooks everywhere; even blogging together under many energized & fun recipes shares, blog rolls and contests. The collaboration was well noted and made me proud to be a (small) part of the viral, home cooking sphere.
Food bloggers test recipes, share those results, adapt ingredients and photograph the experimentation. Time givers of a passionate order and I appreciate all of them.
Between this and the food blogging post, I had not realized how significantly things have changed in the last 10 years.
Any recipe is no further than a search away ... as is indepth info about ingredients, techniques, etc.
It is as significant as conveniece foods in the 50's and later the wide-spread use of the microwave (I know everyone doesn't use one, but it changed things food-wise in a big way).
Well, there's the raw food thing, and molecular gastronomy, and sous vide (which is becoming mainstream?) Food tv is certainly big now.
I think the no-knead bread directly caused a huge jump in cast iron enamel cookware. (Le Creuset, Staub) wasn't it only *after* the no-knead that all those color choices began appearing, prices went up?