The produce departments in our local Las Vegas Asian grocery stores fascinate me. I’m always finding wonderful things I’ve never cooked before. These super-sized, chubby mushrooms with meaty, six inch stems recently caught my eye during one of my grocery trips to Korea Town. I’ve seen these…Continue
Added by Kathy on March 30, 2011 at 11:31pm — No Comments
These crispy fruit fritters are coated with my current best friend, panko, those crunchy Japanese breadcrumbs and they are delicious! They can be served as is or topped with a scoop of vanilla or banana ice cream. They also make a very nice side dish for ham or pork. Having made them early in the day recently, I can…Continue
Added by Kathy on March 26, 2011 at 2:31am — No Comments
Most of my work revolves around food –…Continue
Added by Duncan Callow on March 24, 2011 at 10:10am — No Comments
Added by Lisa Rainer on March 22, 2011 at 1:05pm — No Comments
Pickles and chutneys are often thought of as similar. However, while both are preserved with vinegar and spices, there the similarity ends. Pickles require a different processing method – they do not need to be cooked for such a length of time (with the exception of fruit pickles when the fruit is heated gently to allow the vinegar and spices to penetrate). Chutneys are generally made with a mixture of ingredients but most pickles are made from individual fruits or…Continue
Added by Norbert on March 21, 2011 at 9:43pm — No Comments
“If I only had a heart” ... the epic line from the Wizard of Oz. Compassion is the bread of life. Goodness, grace, kindness and respect is the soft spreadable butter and jam. One must have heart to serve the elderly, sick, obese, painfully unattractive or the handicapped with dignity.…Continue
Added by P. Tsaldari on March 20, 2011 at 7:30pm — No Comments
WELL... It has been a very long time since I have been here. I have been busy for the past year setting up a business with a friend of mine making Gourmet Artisan Chutneys, Relishes and Pickles.
The world of food preservation is a very interesting one and I thought I share it with you all.
Here is a little background on Chutneys.
Chutneys originated in India – the name derived from the Hindu word chatni – but are now a very popular preserve…Continue
Added by Phyllis Judy on March 16, 2011 at 12:49am — No Comments
And an other vegetarian treat. Weird thing is, I'm not a vegetarian, but I do love vegetables, salads, and fruits. I can`t wait to eat at New York`s "Whole food market" again, the salad bar just blew my mind:) On the other hand, I`m the one in the kitchen who has to come up with the vegetarian meals all the time. Dunno why, maybe they think, if I`m the only female, I…Continue
Added by Thewonderingchef on March 15, 2011 at 8:31pm — No Comments
Added by Inner City Kitchen on March 15, 2011 at 8:11pm — No Comments
I like the idea of packaging something very much. Especially if it is to pass hands as a product from creator to customer. It changes perspective, interpretation and how we feel about the product. Powerful stuff. I think people have admitted to being happily sucked into the magic of shiny upgraded Hoovers and cute PDF sized McMeals in the past but for some reason they can’t do the same with wine. I mean, with art and music you get folks saying they like almost anything just because…Continue
Added by Caroline Celliers on March 15, 2011 at 1:21pm — No Comments
Originally from Tuscany, Peposo is a meaty, peppery, spicy stew that is slow food at its best. As with most recipes in Italy, the ingredients vary town to town. In our area of Le Marche we use wine & juniper berries creating a rich bold flavor without using tomatoes. Serve as a stew or pile-on the tender meat onto toasty bruschetta.…
It has been said that recipes are about 1% of all Google searches, a significant number when you consider how many gazillion searches are done every day on Google, so Google is attempting to make it easier to find recipes on the internet and ring up more ad dollars in the process. This will quickly…Continue
Every cuisine has their version of a meat pie. This one is inspired by the pasties from England, flaky French pastry and the all-American cheeseburger. This looks like you fussed for hours, but store bought puff pastry makes this deceptively easy…and it’s so very good!
Use a high quality, lean, fresh ground…Continue
Added by Kathy on March 5, 2011 at 11:39pm — No Comments
Added by Duncan Callow on March 2, 2011 at 11:30am — No Comments