Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the Kitchn rounds off this weeks appetizers with a scrumptious chick-pea pancake.

Also in the Kitchn, ten most riskiest foods, Japanese citrus fruits, brown butter ice cream, and how to make apple butter.

• Top 10 Riskiest Foods: Are You Concerned?: The Center for Science in the Public Interest (CSPI), a consumer watchdog group, recently released this controversial report.

• A Roundup Of Some Japanese Citrus Fruit: Come and discover this small islands wide assortment of citrus fruit.

• Autumn Recipe: Brown Butter Ice Cream: This ice cream is the perfect topping for any warm fall dessert.

• Apples Galore! How To Make Apple Butter: If you have never tried this easy made butter which is just applesauce slowly cooked down.

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

The week, the Kitchn confesses their thoughts on some delicious fried dough… what are your thoughts?

Also in the Kitchn, tips on using mealy apples, a creamy blue cheese dressing for iceberg wedges, end of summer recipe, and ten ways to display your fruit.

• Waste Not! Five Ways To Use Mealy Apples: Quick and easy tips on how to maximize use on mealy apples.

• I’ll Raise You A Wedge: Iceberg Lettuce With Blue Cheese: Though Iceberg is quite boring on its own with blue cheese will surely make it a winner.

• End Of Summer Recipe: Grilled Eggplant With Goat Cheese And Tomato: End your summer right with this yummy recipe.

• Display Your Fruit! 10 Lovely Fruit Bowls: Display your fruit in a number of ways.

Mushrooms, are usually a delicate and great tasting fungi.

Although these lovely elegant vegetables are a great addition to any meal, their life expectancy when bought from the store and taken home is not very long.  Within just a few days, they can become slimy and develop brown spots leaving them mushy and yucky.

There have been a few theories that have been tested to store these, from storing in a brown paper bag, to wrapping them in damp paper towels and in a sealed container.  

Have you tried any of these?

If not, then here is a little guide that can help you to save those mushrooms if not used immediately…

• If the mushrooms are prepackaged, leave them in the packaging.

• If the mushrooms are loose, place them in a paper bag and loosely fold the top of the bag over, or place them in a glass container and cover it with a dish towel or moist paper towel. Be sure to allow air circulation.

• All mushrooms can be stored in the fridge or other 40-45° environment.

Did you know that mushrooms continue to grow even after they have been picked, refrigeration slows down their metabolism.

See Fungi can be interesting!

Source