After yesterday’s conversation about pink slime, I thought you guys would appreciate a more appetizing blog entry. Ha!
Today’s Front Burner column is about pan sauces. The idea for this column stemmed from an earlier blog conversation. It seemed as if a lot of folks would benefit from learning more about making pan sauces. I set forth the basic procedure in my column today, but there are multiple variations. If anybody has other ideas or makes their sauces in a different way, I’d love to hear about that.
Also, this past weekend I made a cake from a recipe I found in the PlateUp database. The recipe is for Hershey cake, which calls for an entire 16-oz. can of Hershey’s syrup in the batter. That sounded like a lot to me, but the cake came out perfectly moist and delicious, and the icing is fudgy and decadent. This cake is so easy to make that you might as well make this the next time you are tempted to use a boxed chocolate cake mix. Your family and friends will not be disappointed!
I will be away today judging at the Virginia Food & Beverage Expo in Richmond. It proves to be an interesting time, so I’ll be sure to fill you all in on my adventures when I return.