Friday, July 12, 2013

Friday Thoughts: Faux Pineapple, Perfectly Baked Cookies, and One-Pot Pasta

I know it's been awhile folks, but here are some thoughts and links to end your week...
  • Wondering if this recipe for faux pineapple would *really* taste like pineapple or if the texture would just seem off.  I feel the same way about pickled green tomatoes.  On the other hand, it's one of the more unique "use up the glut of zucchini" recipes I've seen.
  • I have long touted the use of parchment paper and uncoated aluminum cookie sheets as insurance against evenly browned cookies.   This post from KAF is a great illustration of why.
  • This new product from Cuppow is pretty neat.  Let's you use canning jars like vertical bento boxes for your lunch!
  • Apparently, creative eclair flavor combinations and decor is a fad in Paris at the moment, much as the cupcake fad passed through the U.S. a few years ago.
  • Most of you will remember my favorite one-pot pasta dish for the pressure cooker.  I recently came across this version, which can be done in a standard pan.


  1. So what is the point of fake pineapple? I guess I don't follow, especially since it takes real pineapple juice in the recipe. As someone who is mildly allergic, I was curious if this would be a good flavor substitute to only realize it's ... well... not.

    1. A lot of these recipes are older and were designed to make use of waste or a glut of one particular vegetable. Anyone who's ever had a successful garden will tell you that you hit a point mid-summer when you start getting more Zucchini than you know what to do with. I assume people started to look for ways to preserve it and quite frankly, it makes pretty soggy pickles. However, it picks-up whatever flavor you throw at it. So someone probably said, "Hmmm...let's turn it into pineapple by infusing it with pineapple." Pineapple juice is more or less acidic enough to use as a canning liquid.

      They do the same thing with waste products too. If you go into Amish country, you'll often find pickled watermelon rind or mixed pickled veggies that contain just about anything that was plentiful at the end of the gardening season. They use the white part of the watermelon as a pickle and it also is tasteless but picks-up whatever you soak it in. Ends-up tasting a lot like a cucumber pickle.


I welcome comments. However, please be courteous of others when commenting. I always reserve the right to delete inappropriate comments.