In the Cookshack

How long before this becomes another food blog? No, "not soon enough" isn't an answer. It was a rhetorical question, which means it was torical once, and it's torical again.

I realize you have to do more than one food post a month to call yourself a food blog, so we're still safe. But I can't pass up the opportunity to publicize it when something of value shows up in the NYT. Not my fault that that only ever happens in the Food section:

OF all the ingredients in the kitchen, the most common is also the most mysterious.

It’s hard to measure and hard to control. It’s not a material like water or flour, to be added by the cup. In fact, it’s invisible.

It’s heat.

Ah, invisible ingredient, must be saltpeter you think. That's what I thought too. Maybe it should have been titled The Other Invisible Ingredient. It's really a good article, even for those of us who already know which end of a colander the bullet comes out of.