Culinary Adventures with Camilla

  I was reminded that I haven't made bagels in a long time. So, I decided to remedy that this weekend! And I was inspired by this new spice blend from Spiceology that was on my shelf: Ooomami ! How did I not know that someone in my food writing circle was behind this collaboration?! Girl Carnivore is Kita Roberts; and she is the force behind the annual #BurgerMonth event. I've participated for a half a decade or so.  Burger Month is such a fun, carnivorous parade of burger creations. But this post is about bagels...and umami. The spice blend - ooomami - is a play on the word umami. If you ask someone what the basic tastes are, and they are of a certain age, they'll reply: sweet, sour, salty, and bitter. They might even be able to show you, on their tongue, where the flavor receptors for those flavors are. But in the 1980s a fifth taste group was recognized: umami which translates to something along the links of savory or meaty. It's a flavor that is present in foods th...

Welcome to a new online blogging event: the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes . For more information about the event, click here . This month, we were given the challenge of making our very best deviled eggs. Okay...we love deviled eggs. I've made Herbed Deviled Eggs , Bacon & Bleu Deviled Eggs , Sweet Basil Deviled Eggs , Smoked Salmon Deviled Eggs ; I've even  Deviled Duck Eggs . I thought about trying something with quail eggs, but have you seen those tiny things?!? I have a hard enough time peeling chicken eggs nicely. I considered marbling my eggs before deviling them. They look really cool that way. See? But, as I am coordinating a funddrive for school this week, I had to set aside aesthetics and go strictly for flavor for this event. And - boy, oh boy! - do these have flavor. They start with the standard base of egg yolks and mayonnaise. To that, I added red miso paste and a smidge of sesame oil. I stuf...