Monthly Archives: April 2008

SALT. Who knew that salt could be so impressive? That’s just the start of it. More soon on the first expedition of Team Salt—the key to seasoning our One-Block Feast. — Margo True, Sunset Food Editor

by Elizabeth Jardina, Sunset researcher When it comes down to it, our chickens are made of meat. They cluck, they peck, they’re covered in feathers, but underneath it all, they are bones and fat and skin and muscle — dark and light meat. Suitable for soaking in buttermilk, breading, then frying. It’s an inescapable fact of chicken-raising. We have these [...]

By Sara Schneider, Sunset wine editor The numbers are in. Our immensely helpful consultant, Michael Martella, took our wine samples up to Thomas Fogarty Winery to analyze for pH (which is in indirect proportion to acidity) and TA (total acidity). Here’s what he reported. Our Syrah    pH: 3.8 (a little high; Martella thinks it will still come down)    [...]