Preparing Perfect Al Dente Pasta: A Guide for Dummies
January 15th, 2010
Pasta always ranks high among the world’s best-loved foods and as any seasoned chef will advise, perfect pasta should be cooked al dente. In literal terms, al dente means “to the tooth”. Figuratively speaking, the expression refers to pasta cooked to the point where its texture may be described as firm and slightly chewy but not crunchy.
This may all sound very simple and self-evident to dedicated foodies and disciples of fine Italian dining who simply know the pasta is done “when it’s done”, but there are those among us who need a little more help. Here are a few tips for serving perfect al dente pasta for “the rest of us”.
This article by Edward G. Foden introduces people to the idea of making their own sausages. Many of us have heard some version of Otto von Bismarck’s famous quote, “laws are like sausages; it is better not to see them being made”, so perhaps it is not surprising that most homemakers and even keen amateur cooks have never attempted sausage making in the belief that it is beyond their capabilities. This is largely a myth, however; with a little bit of planning and preparation, it is possible for you to take action and begin sausage making at home.
Over the past 11 years, I have developed a holiday tradition of sorts by making occasional loaves of cranberry nut bread beginning in November and usually running through the period of 
Travis Sago of bum marketing fame along with his wife Jeannie sent this chocolate cheesecake recipe to his subscribers today for Halloween. While I do not normally eat cheesecake very much, this one looks surprisingly simple to make and might be worth a try. Links to other Travis Sago favorites from previous years can be found at the bottom of the article.
Umami, a Japanese word for “savory”, has long been recognized by Eastern cultures as a type of taste, but it has only been in the last hundred years that the actual sources of this taste have been isolated and identified. 
Fondue pots seem to be given the same nostalgic attention as the linoleum kitchen table and avocado green appliances that were the height of fashion in the 1950s and 1960s. In other words, we retain for them a fondness that is associated with memories of home, but they are something we’d never want to have now. Others groan upon receiving a fondue pot as the quirky wedding gift that nobody really has any use for but all of us have one collecting dust in a cupboard. While the fondue phenomenon which reached its heyday in the fifties through to the seventies seemed to almost fade into nonexistence, it is facing a revival that has avant garde chefs scurrying to update recipes and trying to incorporate the fondue experience into modern day menus.
Homemade throat lozenges are the perfect way to naturally soothe a dry, irritated throat. Honey and lemon is a classic remedy for sore throats and now you can carry this delicious home remedy anyplace you go. Singers and speakers love these drops as well as anyone who enjoys the sweetness of honey and the tart taste of lemon. This recipe makes about 40 quarter-size drops.
For many people, the term “pickles” means pickled cucumbers, but making pickles is an ancient practice of preserving food, including a wide variety of vegetables. The pickling process uses salt and vinegar to naturally preserve vegetables, allowing us to enjoy the bright taste of summer throughout the year. Pickles can be so much more than just pickled cucumbers, but learning how to make this old time favorite is a great place to start.
Tapas originated in Spain when the King of Castile, Alfonso the Wise, was convinced of the health merits of drinking wine with small bites of food between meals. After using this formula to recover from an illness, he ordered all taverns in Spain be forbidden from selling alcohol unless there were snacks or tapas also offered. 
Mulligatawny is an Indian soup. It was probably the first Indian dish to go global, much before samosa or chicken tikka masala! The name ‘Mulligatawny’ is a transliteration. It is derived from the Tamil Milagu thanneer, which literally means black pepper water. The soup, however, is closer in taste to what south Indians call Rasam (extract).
This morning Travis Sago of bum marketing lore sent out this simple beer bread recipe to his mailing list. Although I have made homemade bread before (yum!), beer is not something that I would normally think to put in it, so this should be an interesting recipe to try. Apparently the beer acts as a substitute for the standard baking yeast because the beer already contains its own yeast, an ingredient that is necessary for the fermentation process. Here is the email from Travis, with the actual recipe printed below the green line. 
