CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 114

Merry and Pippin might have forgotten about Gandalf’s fir gotten their greedy hobbit paws on a pile of these tasty bar of new and innovative products, but the pull of nostalgic ca Craig Kanarick, and his family are big fans of the salty-swee tunately, the grocery store versions didn’t pass muster with So, he decided to do something about it and put an indie s with a chocolatier to take it to the next level. The result comb pretzels, peanuts and smooth peanut butter, covered in m Delicious. Goan Coconut, Vindaloo, and Kashmiri Maya Kaimal Back in my early ‘20s, I was obsessed food. Maya Kaimal gave me my introdu sine, through her first cookbook, Savo been an unbearable curry purist ever that premade curry sauces have a pla ry, a tasty combination of coconut, c luscious when used to braise pork. I re of the Kashmiri Curry when cooked w favorite, the Vindaloo, was really wo and potatoes. There is nothing like a gingery, tangy, and spicy flavors of a v Deckhand’s Daughter Sm Dinner I think it is important for readers to know about the people who bring t spirit that I tell you that no producer has ever come close to making m Lew. The Seattle native spends part of the year fishing in Alaska and m part is spent in Seattle with Deckhand Seafood, doing stand-up (I wish on his friends. Lew’s smoked herring is the winner of a Good Food Awar Renee Erickson, and thoroughly enjoyed by me. Which begs the questi eat herring? It is awesome. I took Warner’s suggestion and used it in se just a simple compound butter as light and ethereal as Lady Galadriel I ate it as Warner suggested, “on saltine crackers or crostini like a big the ikura & smoked herring, and who could forget the scallion-laced sm my hands down favorite is without a doubt, the Smoked Herring Pan