Tag Archives: Soy Sauce
Perusing the aisles at Rockridge Market Hall, one of my favorite local markets, I recently came across a beautiful little bottle of soy sauce: a product to which I don’t usually give much attention. But this decorated label magnetized me with phrases like “small batch”, “non-GMO”, “limestone filtered spring water”, and “brewed and aged in bourbon barrels”. And the description of the taste captivated me the most: “hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.” With those words, I decided this soy sauce was destined to be part of my next dessert recipe.
Like most soy sauce, my new bottle was pleasantly rich, salty, and a bit malty at once. With its special robust flavor, I couldn’t think of a better match than molasses-rich dark brown sugar, and a moist skillet cake would offer a perfect format. For complementary complexity, I embellished and enhanced the cake with tangy, bright oranges and plenty of vanilla. To top it all off, the interplay of brown sugar, butter and salt would spontaneously create a sort of succulent butterscotch, present in every rich bite. Here is the recipe. … Continue reading »
When is a doorknob not a doorknob? If that variation on the classic Freudian aphorism confuses you, you can probably skip the rest of this review — but if you find yourself intrigued, you may be the target audience for Don Coscarelli’s new horror comedy, John Dies at the End, opening at Landmark’s Shattuck Cinemas on Friday, Feb. 8.
Best known for creating the Phantasm series, Coscarelli has been plowing the independent horror fields since the mid 1970s. Despite the success of the first Phantasm feature in 1979, however, Coscarelli was never able to emulate the big studio success of his contemporaries John Carpenter and Tobe Hooper. Perhaps as much by choice as by fate, he’s spent the last few decades developing his unique and warped vision on limited budgets and with marginal financial reward. … Continue reading »