Overheard on the Home Cooking Board

Published on Thursday, August 12, 2010, by Caitlin McGrath / Edit Post

"When I was finally able to resist tearing into my bread long enough for it to cool, it really was infinitely better than when I had immediately cut into it. Crust wasn't as rock hard, and there was no gooey middle. " – soypower, on homemade bread

"For briquettes, the big advantage is that they burn smoothly, and at a known temperature under the same environment, day in and day out. Meaning, one bag of Kingsford will burn like any other (under similar conditions). Lump, being 'natural' and minimally processed, sees much more variation, particularly between manufacturers, but even between batches." – foreverhungry

"Fig jam is great on rye toast with butter in the morning. Also good on crostini [with] a slice of Manchego and with or without a little prosciutto and a drizzle of minted oil." – lynnlato

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