Top | Newsletter 2010

Culinate Newsletter October 27 10

(mailing, James Berry)

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 h1. Dear readers,
 
 I'm sure the contents of the modern trick-or-treat bag differs somewhat from mine as a kid, but the essential element is the same: sugar. Of course, there is always the occasional pencil, sticker, or (sigh) fruit leather, but mainly there are pops, sticks, drops, and chews. There is chocolate, licorice, chewing gum, and taffy. And there are Lifesavers.

 My kids shared a love of Skittles. But for me a candy bar was always the top prize, and not just any candy bar. It had to be a Pearson's Salted Nut Roll. I've long loved the salty-sweet, and nougaty-nutty combination.

 These days, what makes the Salted Nut Roll even sweeter is its scarcity — at least for me. I rarely see it, although truthfully, I don't spend a lot of time looking for it; as I've gotten older and more health-conscious, I am a little wary of its saturated fat content. Still, recently when I mentioned how fond I am of those candy bars, my cousin passed along her own recipe for DIY Salted Nut Rolls. It's not the real thing, of course, but as an occasional treat it's a good approximation — and the recipe makes a huge amount, perfect for the soccer team.

 Tastes change. Even when I do score a real SNR these days, it's nothing like it was to find one at the bottom of my brown paper bag after a night of chilly fun. Of course, in those days I probably wouldn't have been charmed by a slice of Applesauce-Cocoa Cake — my current idea of the ultimate treat.
 
 Kim Carlson
 Editorial Director


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story1id: 287002 
story1text: '"His menu shouts of a joyous abundance." An excerpt from a new book about the favorite foods of Mark Twain.'
story2id: 299501 
story2text: "Savita Iyer-Ahrestani, on the story of her Indian parents' marriage and their challenges with meat in 1960s Switzerland." 

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recipe1text: "You can make this recipe with store-bought mushrooms, but if possible, use fresh chanterelles."
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recipe2text: "This recipe tells you proportions, then lets you go ahead and make your own favorite mixture."





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