I’ll admit I’m not the most dedicated person when it comes to cleaning the house. I have an active agreement with the cluttered areas in my home: If they don’t bother me, I won’t bother them. It makes life simple, stress-free, and doesn’t interfere with my all-important Netflix binging. This peaceful arrangement works well. Most of the time.
Is there anything more essential than salt & pepper? Even people who don't "embrace the spice" probably keep a shaker of each in their kitchen or on their table. Seasoned cooks and award-winning chefs know the importance of a good salt. Generally, salt falls into two categories: everyday and specialty.
Let’s go back in time: it was early June and there was a crowd gathered around the meeting table at our home office in Denver. A fiery debate was raging. Heads whipped from side to side to follow the argument as each person brought their individual stance to the table. Just as you thought one point was settled, a new perspective would shift the conversation. What were we discussing? The actual and final description of what qualifies “A True Sauce”.
We’re celebrating a ‘Saucy Summer’ here at Savory. It sounds simple enough—after all, we can all agree that barbecue sauce is worthy of the ‘sauce’ moniker. Same with hot fudge, caramel (the stuff you spoon over ice cream, not the pocket candy your grandpa always had), and coulis (if you want to get fancy). Basically, if it’s viscous and drizzle-able, there’s some consensus that it qualifies as a sauce. But you start throwing textures into the mix and the whole thing gets, well, complicated.
September 15th marks our 15-year anniversary here at Savory Spice. It’s a big milestone that has us feeling both proud and nostalgic, none more so than our founders, Mike and Janet Johnston. With their hard work comes many amazing, crazy, and heartfelt memories. To highlight our golden birthday, we asked Mike and Janet to recount some of their Savory stories from the past 15 years:
It’s pronounced “moal-ay” (sorry not sorry if you read that whole first paragraph thinking small, sightless rodents had taken over the Savory Spice Test Kitchen). The word literally means “sauce”. Key cooking methods and ingredients distinguish moles from other sauces, but this subcategory is really quite flexible and countless versions can be found across Mexico and in Mexican homes worldwide.
As we hold on to the last few fleeting weeks of summer, cherishing each warm, sunset-watching-on-the-porch evening we have left, let’s all raise a spatula (or at least a good pair of tongs) to salute the champion of late summer cookouts and early fall tailgating parties. The one that will have us firing up those grills right up until cooling temperatures force us indoors. This is my long-winded way of saying there’s no better time than 4:15 pm on August 17th to master the art of the spicy chicken wing.
Bacon.
Do I have your attention?
Thought so.
That’s the power of bacon.
Other powers of bacon include, but are not limited to: luring teenagers out of bed, getting greens-averse children (and adults) to eat a salad, and helping me justify eating a maple bacon doughnut for dinner because protein, right?
It’s been a hot summer, and it’s not over yet! In baseball, this time of year is often referred to as the dog days of summer—scorching days spent on a field with no shade in sight. With soaring temperatures in mind, this seems like the perfect time to tell you about hot sauces and condiments that inspired me in the creation of some spicy yet flavorful seasonings: Buffalo Wing Dry Sauce, Harissa Spice Mix, and Piri-Piri Seasoning.
