Receta Raisins: like or dislike?

by Lydia (The Perfect Pantry)

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

In the house where I grew up, raisins were everywhere: in noodle puddings, in cinnamon-raisin bread (the squishy grocery-store kind I still secretly crave), and in my lunch box almost every day. I love golden raisins, and I use them in curries, tagines and chutneys as well as oatmeal cookies and biscotti. I mix them into my Irish soda bread, though an Irish friend told me this is a major no-no. People seem to have strong feelings about raisins.

Raisins: like or dislike?

Last week: coarse sea salt. A few people who don't use salt at all (my doctor might be in favor of that), but for most, kosher salt has become the everyday salt, and a variety of coarse salts -- Himalayan, pink, Maldon, fleur de sel -- are popular for finishing. I love that people are experimenting with different types of sea salt, and I also love how much easier it is to find a range of salt varieties in the grocery store.

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