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Fitchburg's Thai Noodles offers worthy cheap eats
by Adam Powell on 02/19/10 | Thai cuisine is among the world's most exciting: It's colorful, dynamic, ebullient, in-your-face. It's a cuisine that doesn't shy away from intense flavors like chili paste and fermented fish sauce. Eating Thai is about trying centuries-old flavors of galanga, kaffir lime leaves and cilantro. |
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12 months of meals 2010
by Isthmus Staff on 04/22/10 | All year long, we at Isthmus/The Daily Page keep track of new restaurants, cuisine revamps, and established spots that have moved or opened satellite campuses. If you've been meaning to try out a new local kitchen, here's a rundown of some of our favorites. |
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Milky way
by Adam Powell on 05/20/10 | When you're from Wisconsin, it's easy to take milk for granted. It's part of the landscape. Goes well with chocolate chip cookies, peanut butter sandwiches and blindingly hot Salvadoran peppers. In the grocery store, most of us grab a carton of our regular, whether whole, 2%, 1% or skim, and beyond that we probably don't have much of a handle on how different milks actually taste. |
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What makes a good olive oil?
on 07/22/10 at 9:00 am | What is extra virgin olive oil? It comes from virgin oil production where olives are not treated with chemicals, has no more than 0.8% acidity, and is not recommended for cooking. High temperatures distort the subtle taste qualities of extra virgin olive oil, so if you are sautéing vegetables for a marinara, you should use something less expensive, like plain old virgin olive oil. |
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