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Are supermarkets forcing specialty stores to close?

What are these patty cases worth to you?

Are supermarkets forcing specialty stores to close? Or are those *big-chain* supermarkets just giving consumers more for their money? Or are specialty stores just overcharging us? I’m not sure. But what I do know is that there is HUGE price difference which is very real! For example, these mini patty cases which are commonly used for baking cupcakes cost just over $1.50 in supermarkets but exactly the same patty cases in another baking specialty store cost upwards of $5! That’s like a 300% difference! It’s unbelievable!
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May 31st 2008 @ 03:40

Posted By: Laura - Category: For Your Information
   


A bakery runs on the honor system

Perhaps people wouldn't bake so much at home if bakeries were a little more reasonably priced. I like the Sonoma bakery in Glebe, but at $7 for a loaf of sourdough rye, I'd be better off just mixing flour and activated yeast in my mouth and swishing it around.

Ontario honour system bakery
Keeping the prices at a bakery is tough, because the cost of running the bakery outweighs the cost of those perfectly flaky croissants



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May 22nd 2008 @ 11:11

Posted By: Cibbuano - Category: For Your Information
   


Food shortages in Haiti force Haitians to eat dirt cookies

Mud Cookies from Haiti
While we celebrate the flavours of the world and gorge on culinary delights, I think it's important to remember how lucky we are to have to luxury to choose our food - and never go hungry.

There are places in the world where people are not so fortunate, and one of those places is Haiti, where food shortages are forcing people to eat cookies made from the dirt. Mud cakes. Clay biscuits. Whatever you call it, it's not a good thing


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February 6th 2008 @ 09:10

Posted By: Cibbuano - Category: For Your Information
   


So what’s the difference between sultanas, currants and raisins anyway?



I’m sure we’ve all come across this situation. A lonely, shrivelled, defenceless *dried grape* lies on a plate screaming “eat me”, whilst people gather and point saying, “it’s a sultana”, “no, it’s a raisin”, “are you sure? I think it’s a currant”, and so on and so forth. That poor lonely dried grape! He just wants to be eaten. It’s his goal in life. Neigh, his dream! But this cannot be, until everyone has debated on *what* he really is. So I think for the sake of the poor grape we should clear up, what exactly is the difference between sultanas, currants and raisins, so that the eating can continue.
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December 9th 2007 @ 12:21

Posted By: Laura - Category: For Your Information
   


FACT ABOUT: Pitta Bread



Did you know that Pitta bread is not only traditional in Middle Eastern cuisine and Mediterranean cuisines (such as Greece), but can also be found in North Africa to India to Afghanistan? Yes that’s right! Isn’t it funny how, cultures all over the world which don’t even appear to be remotely connected, end up with the same type of food? Must indicate that Pitta bread was destined to be created!
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November 29th 2007 @ 11:58

Posted By: Laura - Category: For Your Information
   


Arsenic in Rice

rice masala
No, it's not a recommendation.... it's the shocking result of research conducted at Aberdeen University, where professor Andrew Meharg has found that 10% of rice found on British shelves have higher-than-allowed-in-China levels of arsenic.

Read the Guardian article!
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September 11th 2007 @ 02:45

Posted By: Cibbuano - Category: For Your Information
   


FACT ABOUT: Pepitas



So we all know that pepitas come from pumpkin seeds, and seem to be an unlikely addition to many a health-food-shop-visitor’s meal BUT, did you know that Pepitas are not really a *new-age* food and in fact according to Gourmetsleuth
“have been eaten in Mexico dating back to ancient Aztec times.”
That’s a lot of centuries! I dare say this is due to the “waste not, want not” policy of our fair forefathers. Perhaps I shall try to roast my own pepitas one day!
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June 30th 2007 @ 07:20

Posted By: Laura - Category: For Your Information
   


FYI: Oven Temperatures!


Thought it was time for a down low on Oven Temperatures. As most newcomers to baking have probably figured out, when it comes to baking you’re either on the lucky train, where everything you bake miraculously turns out golden, OR you’re on the one-way ticket to *black-burnt-and-beyond*! Whatever your apparent fate, it does help to know what temperature you’re baking your delights at! After all, everyone wants to start off on the right tracks!

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January 8th 2007 @ 00:25

Posted By: Laura - Category: For Your Information
   


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