Wave of Salted Caramels


	Wave of Salted Caramels

Moliticon

12-31-2008 11:07 AM

205 views

Moliticon says:

Just shoot me. Another 5 years off my life.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/34b13a80-6d33-4519-a6e6-86fcd048d70c/EE25C4DE-9913-4C00-B71F-4F692F3DB67B/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1" href="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.nytimes.com/img/0CEB56EA-8E76-4E6D-8758-8B414021EE58" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1"><P>IT has been a challenging year for investors, homeowners and Republican candidates, but 2008 was very lucky for sweet caramel seasoned with fancy salt.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1">The combination has long enchanted French and American chefs, but this year it became one of those rare flavors that works its way from an elite culinary obsession to the American mass market. </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1"><P>And if those markers of mainstream appeal weren’t enough, President-elect <A title="More articles about Barack Obama" href="http://topics.nytimes.com/top/reference/timestopics/people/o/barack_obama/index.html?inline=nyt-per">Barack Obama</A> has taken to salted caramels, too. He likes to treat himself to a Seattle candy maker’s version,  robed in dark chocolate and sprinkled with smoked sea salt.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?_r=1&emc=eta1"><P>In the case of salted caramels, the influence came directly from France. Heavily salted butter caramels are a traditional treat in Brittany. More recently, Pierre Hermé, the Parisian pastry chef known for his experimentation, invented a salted caramel macaron that inspired a small cult among American food professionals in the late 1990s.</P></blockquote><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content6.clipmarks.com/images/clip-icon.gif" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2008/12/31/dining/31cara.html?pagewanted=2&_r=1&emc=eta1" href="http://www.nytimes.com/2008/12/31/dining/31cara.html?pagewanted=2&_r=1&emc=eta1" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/31/dining/31cara.html?pagewanted=2&_r=1&emc=eta1">One thing salted caramels conspicuously lack is a health and wellness angle</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/EE25C4DE-9913-4C00-B71F-4F692F3DB67B/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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