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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Friday, December 1

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« Beer or Bust: A Road Trip to Three Great Local Breweries In and Around Wisconsin's Capitol City Friday Happy Hour »

Ingredient Thu Aug 14 2008

Peach Salsa

smallpeachsalsa.jpgPeaches don't have to wait until dessert.

Peach salsa takes advantage of August by combining peaches with cucumbers.

You'll need skinned peaches. To skin a peach, you can use a paring knife and run the blade carefully under the skin. The riper the peach is, the easier it will be to remove the skin. If you are doing just a peach or two, this is probably the easiest way. If you are doing more than a handful, there's a better way: Boil some water and prepare a bowl of ice-cold water off to one side. Immerse the peaches in the boiling water and leave them for a little under a minute. Scoop them from the water and plunge them into the ice water. After another minute, the skins will slide off quite easily with just a little knife pressure.

Once you have skinned your peaches, dice them into uniform cubes. Take a cucumber, peel it and remove the seeds. Then dice it as well. Toss the peach and cucumber cubes together. Sprinkle with a little salt. Taste to see if it needs a little lemon or lime juice -- this will depend in part on how acidic the peaches are.

Incorporating a little chopped cilantro or basil is not a bad idea. A finely chopped jalapeƱo can be added too, if you like a little heat.

Peach salsa is great served alongside a salmon filet, or joined by guacamole and chips.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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