In the midst of bad news, here is a heart-warming story from CNN. In Washington DC, organizations are helping the hungry with empty bowls. Local potters, art studios, and students create large clay bowls that are sold at a charity dinner for $20 each. Local restaurants donate food and each patron is served a soup supper. All of the proceeds go to help feed the homeless.

The event is hosted by So Others May Eat, an interfaith community organization that has been helping the homeless and hungry in Washington DC for 40 years. Their goal is to obtain 500 clay bowls for the event to help feed the over 9,000 homeless individuals in the nation’s capital. The group also provides housing, mental health assistance, elder care services and employment training.

In this tough economy, nonprofit organizations have seen a decrease in donations but an increase in those in need. Many of those who would normally donate are now in the position of needing assistance themselves. This article from CNN Money is slightly dated (February 2009) but illustrates the point, reporting that charities experienced drop in donations in the face of a recession just as the need increased.

The good news is that charities also saw an increase in volunteerism. When people were unable to give money, they donated their time and energy. While volunteers cannot necessarily replace donation dollars, organizations like the American Red Cross depend on community volunteers from all walks of life to assist with their services.

For those who have funds available, CNN Money provides a guide to assist with donating. In this economy, people want to know that their charity dollars are going to the right place. With all of the organizations out there, it can be difficult to determine how to create the biggest impact (even with a small donation). Here are some tips:

• Don’t get pulled in by slick advertising. Research organizations on charitynavigator.org before writing a check.
• Select only one or two charities and donate regularly. This demonstrates that you are a return donor and the charity will not focus efforts on obtaining future donations.
• Let them know if you are giving a one-time gift. On average, charities will spend $50 per person to solicit future donations. By removing yourself from their mailing list, you are saving time and money.

Consider the following statistic: in any given year, about 70% of Americans give to charity. A majority of those individuals donate approximately 3% of their income (unless they are unemployed). A majority of Americans are giving back, will you join them?

Sometimes, I eat something really great and want to talk about it, but it isn’t a recipe or interesting tidbit to share. Even the most banal meal can be extraordinary under the circumstances, like when James makes dinner and hands me a simple bowl of pasta and a glass of wine after a long day and it tastes better than any pasta ever has before.

What was the best thing I ate this week? While shopping at new store that specializes in flavored olive oils and balsamic vinegars, I purchased a bottle of peach balsamic vinegar with the intentions of sprinkling it over salads and fruit. One of the owners mentioned that she loved it drizzled over vanilla ice cream. I was intrigued (James was confused…vinegar over ice cream?).

Well, I watch enough of the Food Network to know that it was a fabulous idea. On the way home, I picked up some all-natural vanilla ice cream and couldn’t wait to try it. In a bowl, I started with a couple small scoops of ice cream. Then, using a spoon, drizzled the peach vinegar over top and added a sprinkle of sea salt.

It was delicious. The best thing I ate this week.

While watching a cooking competition on the Food Network, James and I heard a judge remark that curry powder is not used in authentic Indian cuisine. James was confused, and because I tend to be a walking encyclopedia for all things food related in our social circle, he asked me why. I understood what the judge was stating, but couldn’t exactly verbalize an answer for James.

Curry powder is, after all, a mixture of spices that are often used in Indian food such as cumin, turmeric, coriander, ginger, mustard seed, and cardamom. Logically, one would assume that curry powder is used to make curries. Here is an analogy to assist with explaining curry powder:

Curry powder is to curries as hamburger helper is to home cooking.

Curry is a rather generic term in Indian cuisine, referring to a dish rather than a spice. Curry powder is basically a condensed version of the spices used in curry, a mass produced product of convenience (not unlike hamburger helper, huh?). Using curry powder to make a curry is like using a jar of tomato sauce to create an Italian meal. There’s nothing wrong with it, just don’t call it an authentic meal.

While the spices are the same, cooks in Indian use their own personal blends of individual spices in curries. In India, the spices are readily available, more so then in the west. In the past, it was difficult to obtain the spices used in India (Christopher Columbus, anyone?), and even in today’s global economy, it can be expensive and difficult to purchase all the spices used every day in Indian homes. Hence, curry powder was born as an inexpensive option for the authentic Indian spices.

According to Wikipedia, “curry powder mixtures tend to have a fairly standardized taste.” That being said, there is nothing wrong with cooking with curry powder (unless you are a chef in a cooking competition). Curry powder still has a great flavor and it is much more economical than purchasing all of the spices separately. Not all curry powders have heat, though it is possible to find curry powder levels from mild to hot.

Last week, Monica Bhide appeared on the NPR show Talk of the Nation to discuss the American love affair with cookbooks. She recently published her cookbook Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. During the course of the radio show, she discussed questions she often received from people about cooking. One of the most popular questions: What does is mean to “simmer” ?

At first, I thought it was an odd question. She pointed out, though, that some people have a very small base of cooking knowledge and experience, so the word simmer does not immediately connect to a mental image. She recounts how she describes simmer to people who have no idea what it means, and how difficult it can be in recipes to convey the exact meaning in the instructions.

If simmer, a word used so frequently in recipes, is a mystery to novice cookers and bakers, it is no wonder there are so many stories of kitchen catastrophe. When I first started cooking, I encountered a mental block when a recipe for fudge called for a “full, rolling boil.” I remember peering over the pot, asking myself “is it rolling now?”

Of all the search queries directing people to this site, simmer is by far the most popular term. Before this anecdote, I wondered why people searched for this term. Though I frequently use the word in my recipes, it occurred to me that I have never described what it is to simmer. So, for the record, here is a thorough and complete definition for the term simmer:

Simmer: when liquid is in a state just slightly below a boil. The easiest way to simmer, and this is usually part of the recipe, is to first bring the liquid to a boil. Once the liquid is boiling (bubbles are rising and moving rapidly to the surface and popping), reduce the heat until the liquid is just wavering at the surface with small bubbles that do not quite breaking the surface.

Are you a visual learner? Click here for a video.

As the old saying goes, you catch more flies with honey than vinegar…then again, as another saying goes, who wants a bunch of flies?

Vinegar is a somewhat under-appreciated staple in a culinary toolkit. It is often overlooked in favor of cooking wines or flavored oils, and it seems that some people are not quite sure how to use vinegar while cooking.

Here are just some of  your vinegar options, along with cooking suggestions:

White distilled vinegar: the most basic and least expensive vinegar, white distilled vinegar is best suited for household needs such as cleaning (there are tons of websites devoted to the uses of distilled vinegar). The flavor is very harsh; it will do in a pinch, but then again, so will soy sauce. For cooking, you can do much, much better.

Apple cider vinegar:often used in cooking, this is a common and economic choice with decent flavor. It is not a bad choice if you seldom use vinegar or just want it on your salad, as this is a popular restaurant choice for “oil and vinegar” combos.

White wine vinegar: this is starting to crack the moderately priced vinegars. White wine vinegar is a good starter if you want to learn to cook with vinegar without a big investment. This one is a bit milder and great for making flavored and infused vinegars (see below).

Red wine vinegar: a must have staple for a serious cook’s pantry. This is great for splashing on vegetables, adding  to pasta dishes and tenderizing red meat. Red wine is also often used in pickling, especially in Mediterranean cuisine.

Balsamic vinegar: the king of vinegars. Balsamic  is very smooth and adds a great sophistication to salads and is great sprinkled over strawberries and apples. It is also excellent in tomato sauces, vegetable soups, and gives homemade BBQ sauce a kick.

Flavored or Infused Vinegars: these are great for adding a little something extra to flavor in dishes. Recently, I purchased a shallot vinegar and it is quickly becoming my favorite for steamed veggies. Here is a link for flavored vinegar recipes you can make at home.

Rice Vinegar: good to have on hand if you cook and enjoy Asian cuisine. This is a popular ingredient in Chinese and Japanese fare, including sushi rice. Rice vinegar has a slightly sweet flavor and pairs well with soy sauce, ginger, garlic, and brown sugar.

Don’t be shy about trying out new vinegar, just remember that a little goes a long way! Start with a splash or a sprinkle, then increase as you become more comfortable. For a large stir-fry or batch of sauteed veggies, I may use up to 2 tablespoons but will also balance the flavor with salt, pepper, and a pinch of sugar. For marinating meat, a teaspoon or two will suffice depending on how much meat you are using.