Monthly Archives: July 2015

Difference between: cucumbers and English cucumbers

People may ask about the difference between a cucumber and an English cucumber because English cucumbers are more expensive – $2 per cuke or more – is it worth the extra dough?

In my opinion, no, it’s not.

However, I’m biased because I heart cucumbers pretty much more than any other vegetable. They’re just so crisp and refreshing.

Continue reading Difference between: cucumbers and English cucumbers

All about parsley

Parsley is one of my favorite herbs, along with basil and another herb we have yet to check out.

There are two main types of parsley, flat leaf and curly, and you can read about the difference between the two here.

The Spice and Herb Bible describes parsley perfectly: “Parsley complements most flavors it is put with and never seems to dominate, yet always manages to make its presence felt.”

Continue reading All about parsley

Difference between: mouthfeel and texture

I first learned of the term “mouthfeel” in The New York Times article “The Extraordinary Science of Addictive Junk Food.” Then, it came up again when I was reading, Salt, Sugar, and Fat.

When we started our Game Night Food Competitions, I used “mouthfeel” as one of the judging categories. My husband at one point asked if we could have “texture” instead, and I balked.

It occurred to me people really don’t know the difference, and clearly, they need to.

Continue reading Difference between: mouthfeel and texture