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Who: Hanson Watkins, Confectioner
What: Indie Candy, Big-Eight Allergen-Free Confectionary
Where: Birmingham, Alabama

Hanson Watkins, proprietress of Indie Candy, knows her way around a confectionary shop. And unlike a large commercial operation — with super-speed computerized equipment that turns out 25,000 pounds of chocolate per run — she makes highly specialized, limited-quantity candy, and prefers to work with equipment that has stood the test of time.

Here is a look at how Watkins (and a small candy company) works their magic through their tools.

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While some people always have a loaf of bread in the fridge, I keep a package of tortillas on hand at all times. I have found them truly indispensable when it comes to staying full and satisfied throughout the day. And before you think tortillas are only good for quesadillas, think again; these floppy round disks of dough are destined for way more.

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If I had to choose one spice that sums up Swedish baking, it’s definitely cardamom. Some of the most classic fika recipes involve cardamom in some way, from yeast cardamom buns to cardamom cake.

The same is true for the rest of Scandinavia; cardamom is a spice that’s widely used in Scandinavian baking. In fact, a woman recently told me Finnish cardamom is the best to buy, which I thought was puzzling since, of course, cardamom isn’t produced anywhere near Finland.

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Here’s the drink I’ll be sipping on all summer long: Thai iced tea! I used to reserve this refreshing drink for combatting the heat when I ordered spicy curries at Thai restaurants, but not anymore. I recently discovered that making your own Thai iced tea is surprisingly easy.

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Originally Posted At: https://breakingmuscle.com/feed/rss

Note: Charles is here on a weekly basis to help you cut through the B.S. and get to the bottom of the biggest questions in health and training. Post your questions directly to Charles in the Breaking Muscle Forums.

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• Today’s topic: A walk-through of the whole bottling process from start to finish.
• The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.
• Sign up & see all the assignments! The Kitchn’s Beer School

If you’ve been following along with our Beer School timeline, you’ll still be a little more than a week away from bottling your first batch at this point. Let’s take advantage of the downtime to make sure you’re all set for what happens next. Today, we’ll go through the whole process of getting your beer into bottles — the final step before actually getting to drink it!

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Where I Cook: Chelsea Fuss of Frolic!

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If you’ve ever taken the Myers-Briggs personality test, you know that afterwards every aspect of your life takes on immense clarity. Qualities that were previously irksome are now essential to your personhood; habits become lifelines to deeper understanding. You are that four-letter formula! Everything makes sense now.

We are fascinated with trying to define ourselves, but it’s okay, because today that fascination led you to this: a totally scientific, totally foolproof guide to your personal kitchen style, as identified by your Myers-Briggs personality type and this editor, who was given inspiration from above to make the connections known to you. Prepare to be enlightened.

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Most of us have more than one baking sheet, and probably almost none of them match because we tend to build up our arsenal of bakeware over the course of several years. They come in varying shades of silver, gray, and even black, which can be confusing when you want to bake a sheet cake or roast a pan of Brussels sprouts. When should you opt for a lighter or a darker pan, and why?

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This crunchy, veggie-topped hummus toast is the perfect go-to snack for your busy day. It’s rich in fiber and healthy fats, and boasts plenty of veggie goodness. Spicy radishes and a hint of lemon brighten up the nutty sprouted-grain toast and creamy hummus.

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Q: Are there any good aromatic substitutes for fennel? I know it’s practically heresy, but any ingredients that evoke the taste or scent of licorice, no matter how subtle, are anathema to me, and fennel is no exception.

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