Keyword: cookery

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  • DIVING FOR DINNER: HOW TO HUNT AN OCTOPUS IN GREECE

    11/07/2016 6:44:41 PM PST · by nickcarraway · 25 replies
    Saveur ^ | KATHERINE WHITTAKER
    Trident gun fishing is only for the bold; we follow one young hunter on the path to catch the smartest prey in the seaMy friend Danai keeps all her fishing supplies in one corner of her beach house. There are things like flippers, snorkels, and masks; a buoy that you wear around your waist to alert incoming boats that you’re in the water; and...a trident gun? “What do you do with that?” I asked her. It was probably a stupid question, but was the gun even real? Was this some kind of staple for every Greek beach house, like the...
  • Restaurant Industry, Leading Indicator of US Economy Sours, Bankruptcies Pile up

    On October 3, Garden Fresh Restaurant Corp., which owns Souplantation and Sweet Tomatoes, filed for bankruptcy. The company, owned by private-equity firm Sun Capital Partners, said it will close 20 to 30 of its 124 locations and put itself up for sale. On September 30, Restaurants Acquisitions, the operator of Black-eyed Pea and Dixie House restaurant chains, converted its Chapter 11 filing to Chapter 7 liquidation. The bankruptcy court order noted the company had shuttered its restaurants and management had resigned. On September 29, Cosi Inc., a fast-casual chain with 1,100 employees filed for bankruptcy. It closed 29 of its...
  • Eggs, scrambled and otherwise

    10/02/2016 6:17:28 PM PDT · by EveningStar · 74 replies
    Popsugar (Multiple links in body of thread) | October 2, 2016
    I'm really not much of a cook at all. I don't have the patience or the concentration. It's therefore no surprise that I would fall back on cooking eggs - fried, boiled, or poached. When I fry the eggs, I prefer to use bacon grease, but butter works just fine. So does olive oil if I'm in a healthy mood. I recently ran across a scrambled eggs recipe that used Worcestershire sauce: You Never Knew You Needed Scrambled Eggs With Worcestershire Sauce I tried it and I liked it. The link led me to a couple other links: This Is...
  • 1902 Fannie Farmer opens cooking school

    08/23/2016 8:50:50 AM PDT · by Jolla · 32 replies
    History Channel ^ | 8/23/2016 | History today
    On this day in 1902, pioneering cookbook author Fannie Farmer, who changed the way Americans prepare food by advocating the use of standardized measurements in recipes, opens Miss Farmer’s School of Cookery in Boston. In addition to teaching women about cooking, Farmer later educated medical professionals about the importance of proper nutrition for the sick.
  • Parihuela: The Most DELICIOUS Soup You Will Ever Eat

    07/10/2016 4:52:52 PM PDT · by PJ-Comix · 149 replies
    Self | July 10, 2016 | PJ-Comix
    Today I went to a Peruvian restaurant and had my absolute favorite soup of all time. Parihuela. You can see the soup I had in the pic below. It is composed of shrimp, clams, mussels, prawn, crab, calamari, octopus, and special chilis. The liquid is a reddish color. The bowl I had was very large and had enough seafood in it to make a complete meal.
  • The internet is obsessing over this 18th century fried chicken recipe

    06/22/2016 8:29:58 PM PDT · by thecodont · 68 replies
    San Francisco Chronicle / sfgate.com ^ | Updated 2:45 pm, Wednesday, June 22, 2016 | Alyssa Pereira
    So far, almost one million people have watched a video of a man in a Tricorne hat demonstrating how colonists made fried chicken in the 18th century. The recipe, first published in Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum," utilizes quartered chicken, malt vinegar and green onions as a three-hour marinade, flour and white wine as a frying batter, and — if you really want to go authentic — lard or clarified butter as frying oil. "The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off," costumed video host Jonathan Townsend says in the...
  • Four Recipes to Help You Celebrate National Hamburger Day

    05/28/2016 4:04:36 PM PDT · by nickcarraway · 21 replies
    NBC4 ^ | May 28, 2016 | Kandee Ferrell, Mike Jackson, Olivia Fecteau, Jerod Smalley and Marcus Thorpe
    Happy National Hamburger Day! What a perfect weekend to celebrate with a juicy burger? Grab some buns and ground chuck, we’ve got burger recipes from our NBC4 Grill Masters to make this holiday sizzle. Our very own Mike Jackson, Jerod Smalley, Olivia Fecteau and Marcus Thorpe are releasing, for the first time, their very own burger secrets. (Okay they’re not secrets per say, but they will make your hamburgers taste great). Mike’s ‘Buffalo Burger’I like bison because it’s lean and a little healthier than beef, plus I like eating things that are ‘exotic.’ Start with the right ingredients. Put one...
  • Fresh Salmon Cakes Recipe - Salmon Patties with Fresh Wild Salmon

    11/20/2015 6:23:04 PM PST · by WhiskeyX · 30 replies
    YouTube ^ | Sep 17, 2014 | Food Wishes
    Fresh Salmon Cakes Recipe - Salmon Patties with Fresh Wild Salmon [VIDEO]
  • Weekly Cooking (and related issues) Thread

    08/20/2015 4:32:15 PM PDT · by Jamestown1630 · 36 replies
    About 25 years ago, a neighbor gave me a jar of ruby-red syrup-y stuff, and a recipe. She called the cakes I could make from these "Amish Friendship Cakes". My friend and I baked many of these wonderful cakes, rolling the starter over again and again, until finally we stopped. Years later I wanted to make the cake again, but didn't know how to 'start the starter'. Fortunately, by then we had the Internet and 'Altavista', which came through. I found two ways of doing it: one using brandy to get it going, and one using yeast. So far, I...
  • How To Prepare And Cook A Rabbit. Field To Fork.

    08/08/2015 8:12:38 PM PDT · by DemforBush · 39 replies
    Youtube ^ | N/A | N/A
    An interesting video about preparing wild rabbit for your dinner plate, from the hunt to the final prepared dish...
  • Vietnamese foodie guide: Critic Brad A. Johnson dishes about 25 best things to eat in Little Saigon

    04/29/2015 2:38:07 PM PDT · by EveningStar · 25 replies
    Orange County Register ^ | April 29, 2015 | Brad A. Johnson
    Vietnamese foodie guide: Critic Brad A. Johnson dishes about the 25 best things to eat in Little Saigon The scent of Little Saigon hits me in the face. An intoxicating perfume of jackfruit and bananas and the vanilla-y scent of pandanus leaves wraps itself around me in a warm, tight embrace. It’s a sunny Friday afternoon, and the line to purchase something cold and sweet at Thach Che Hien Khanh in Garden Grove stretches out the front door and down the sidewalk, past a vendor of exotic fruits and knickknacks — chopsticks, paper lanterns, plastic Buddhas, various figurines of the...
  • Why Nothing, Especially Chicken, Tastes Like It Used To

    04/26/2015 10:33:43 AM PDT · by nickcarraway · 148 replies
    New York Post ^ | April 26, 2015 | Mark Schatzker
    SNIP In the town of McPherson, Kansas, there is a butcher shop called Krehbiels Meats, where, not long ago, an elderly woman bought a chicken that moved her to tears. The chicken had longer legs, a smaller breast and yellower skin than regular chickens, and on the back appeared two words the woman, who was in her 70s, would not have seen in a very long time: “barred rock.” SNIP She had every reason not to be excited. During the course of her 48 years of marriage, chicken had only ever brought disappointment. The problem was chicken and dumplings. It...
  • For classic Alabama barbecue, only white sauce will do

    04/22/2015 7:54:37 PM PDT · by DemforBush · 67 replies
    Yahoo ^ | 4/22/15 | Elizabeth Karmel
    When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white...
  • Jay Leno Called ‘Kind of Racist’ By Intern For Disliking Mexican Food

    03/21/2015 11:51:58 AM PDT · by Steelfish · 91 replies
    March 21, 2015
    <p>By Kellan Howell - The Washington Times - Saturday, March 21, 2015 Former “Tonight Show” host Jay Leno lamented that “college kids” these days don’t understand what real racism is during an interview on “Late Night with Seth Myers” Thursday night.</p>
  • Weekly Cooking (and related issues) Thread

    03/19/2015 5:48:34 PM PDT · by Jamestown1630 · 85 replies
    This week, we have Savory, with Fruit! (Heads-up, pugmama!) I've never been a very fancy cook, though I do enjoy making food pretty and presentable and will go to some lengths for that. Otherwise, I'm into 'comfort' foods. But I greatly enjoy having something very different and unusual from time to time; and some of my favorites have been dishes that are savory, but include a sweet element, usually fruit. I once vacationed with friends who came from a restaurant background, and eating with them was always a great experience - always something unexpected and never before encountered. About 25...
  • Hate sticky oatmeal? Here's how to make it perfectly every time (Video)

    02/22/2015 11:29:04 AM PST · by rickmichaels · 31 replies
    Globe & Mail | Feb. 16, 2015 | Matt DeMille
    How to make oatmeal that isn't sticky: Perfect oatmeal
  • Weekly Cooking (and things related) Thread

    02/11/2015 6:01:42 PM PST · by Jamestown1630 · 86 replies
    (A little early this week, because I have a couple of busy days coming up.) Chicken Cacciatore In the memoir that Julia Child wrote in collaboration with her husband's great-nephew, the story of the revelatory meal in Rouen that started Julia on her life's work is recounted ('My Life in France', Julia Child and Alex Prud'homme, 2006). I believe that anyone who has become seriously interested in food and the art of cooking has had a moment like that: the one meal that made you realize that there was a LOT more to eating and cooking than you had previously...
  • Preview of the Weekly Cooking (and things related) Thread

    02/01/2015 5:22:16 PM PST · by Jamestown1630 · 121 replies
    Well, I have accepted the challenge, and this is a preview of the New Cooking (and things related) Thread. I'll post a tried-and-true recipe each week, on Friday evening; and I hope we generate lots of Good Cookin'! I'd like it to also include recommendations of kitchen-ways - equipment that people find useful, techniques from Old Folks and Old Days, and new-fangled stuff, as well. (As an example: The Husband Unit and I have a bet on the Super Bowl, and if my team wins I get to buy one of those little counter-top ovens that are run on tea-light...
  • Spiciest/Hottest Thai Food or any for that matter.

    01/06/2015 2:57:56 PM PST · by Vendome · 36 replies
    Vanity | 1/6/2015 | Vendome
    Okay. Doesn't fall under "Breaking News" but, I don't post articles very often. So, I drop off my Alki friend so he can do some walk in/walk out bail thing at the Sheriffs Department. I'm bored and spy a Thai restaurant across the street. At first my thoughts were just about some delish lemongrass soup. So I walk in and order their lemongrass soup. But, they offered a twist I hadn't been offered at othe Thai restaurants "You want regular or spicy?". "Huh? Why I'll take spicy. I love spicy anything" I responded Well, they tried to talk me out...
  • VANITY: Christmas Cooking!

    12/11/2014 4:15:03 PM PST · by Jamestown1630 · 59 replies
    During my years of lurking, I always enjoyed the Thanksgiving Cooking thread; but I missed most of it this year. I've got a ? for the Freepers who like to cook and entertain: What do you take to an office party, where the only warm-up options are microwave and sterno-steam-tray? My crew favors my chicken and dumplings, which work out very well warmed up in a crock pot. But I've done it for years, and it's a little labor-intensive for me this year. I want to do something different, and my other best dishes are 'crusty' things - chicken pot...
  • Steve’s Butternut Squash Bisque

    12/02/2014 5:18:47 PM PST · by lifeofgrace · 23 replies
    Charting Course ^ | 12/2/2014 | Steve Berman
    Okay, I like to cook.  I made this butternut squash bisque for Thanksgiving, and took it to my in-laws, where we devoured it and fought for the leftovers.  It's so good, I made it again, wrote down all the ingredients, remeasured everything, and made it into a real recipe. Here it is so you can try it. Makes about 8-10 servings.  It will take you a good hour or two to make this. Ingredients:1 medium butternut squash – peeled, seeded and cut into ˝” cubes (6 cups) 3 med yellow squash (4 if they are small) – seeded and cut...
  • Vanity: To brine or not to brine, that is the question . . .

    11/26/2014 4:22:11 PM PST · by goodwithagun · 100 replies
    The world is on fire right now, so let's talk about the important stuff. Not Fergadishu, not Ben Gazi (who is that guy anyway?), not Punkin' Thighs' presidential aspirations. I'm talkin' turkey! Do you brine, do you butter under the skin, do you fry? Please tell us your method and why you chose it. Happy Thanksgiving to the best folks on the inner webs!
  • John Boehner Shares His Secret Turkey Recipe

    11/26/2014 4:00:44 PM PST · by Oldeconomybuyer · 31 replies
    The Huffington Post ^ | November 26, 2014 | By Amanda Gutterman
    Just in time for Thanksgiving, House Speaker John Boehner has revealed his secret turkey recipe that he calls the "Boehner brine." "I decided a number of years ago that I would try to brine a turkey. I found a recipe somewhere online and tinkered with it over a period of about five years, until I settled in on my current brine," he said. Although Boehner's method doesn't quite meet USDA safety standards for internal temperature, those who know their way around a turkey confirm that Boehner has the right idea. "In terms of the cooking process, he basically nails every...
  • Decoding the restaurant menu: Words to avoid for healthful eating

    11/05/2014 6:32:36 AM PST · by BenLurkin · 57 replies
    Special to CNN ^ | Ronda Elsenbrook,
    Restaurant Code Words: Crunchy, tempura, battered, crispy, breaded, crusted, golden, sizzling If you're making a healthy choice, you're probably not purposely choosing a fried food item. Look for words like crunchy, battered, crispy, breaded, crusted, golden, tempura; some of these options are a double-whammy on your caloric intake because the item is fried with an additional carb-based coating. ... Restaurant Code Words: Teriyaki, BBQ, glazed, sticky, honey-dipped Powdered doughnuts may be self-explanatory on a menu, but options labeled as Teriyaki, BBQ, glazed, sticky or honey-dipped could also be high in added sugars. It is wise to ask if sauces of...
  • Regulators and Bureaucrats Vs The Soup Nazi

    10/19/2014 11:58:47 AM PDT · by Kaslin · 7 replies
    Townhall.com ^ | October 19, 2014 | Gayle Trotter
    Episode 115 of “Seinfeld” featured a gruff entrepreneur who ran a soup stand offering the best soup in New York City. “You can’t eat this soup standing up, your knees buckle,” Jerry Seinfeld explained to Elaine. “There’s only one caveat — the guy who runs the place is a little temperamental, especially about the ordering procedure,” Jerry said. “He’s secretly referred to as the Soup Nazi” because if you don’t order right, “He yells and you don’t get your soup.” No one liked the Soup Nazi — but everyone loved his soup! Despite his grumpy, rude and domineering demeanor, the...
  • What's Your Favorite Clam Chowder Recipe?

    09/30/2014 6:17:41 PM PDT · by Randy Larsen · 78 replies
    9/30/2014 | Randy Larsen
    Were creeping into fall, and now is time to start thinking of those cooler months before winter arrives. Fall to me means Chowder.
  • Sandwich Monday: The Deep-Fried Grilled Cheese

    07/07/2014 12:57:24 PM PDT · by nickcarraway · 19 replies
    NPR ^ | July 07, 2014 | Ian Chillag
    Improving the classics is not an easy task. I, for one, have for years been trying to add a kickstand to my burritos to make them stand upright, but the technical challenges prove insurmountable. Big & Littles in Chicago has done better with its update to the grilled cheese, however: It battered and deep-fried it. Robert: All I need is a bowl of deep-fried tomato soup and it's a complete meal. Miles: It's beer-battered, so everyone be prepared for me to call in sick tomorrow with a grilled-cheese hangover. Peter: It's breaded bread, and it's delicious. Why not go for...
  • Are you grilling this 4th of July? Share some recipes, rubs, sides...

    07/03/2014 6:01:00 AM PDT · by ken5050 · 86 replies
    one man's opinion...
    The 4th of July three-day weekend starts tomorrow. For many Americans, especially our fellow FReepers.. it'll be a well needed respite from the real world. Many will hit the beach, or a ball game, see a parade, watch fireworks. For a lot of us...it means grilling...cooking meat the way it was intended to be cooked, OUTDOORS..with lots of awesome sides. So, if that's in your plans ( or even if you're just thinking about it) feel free to share ideas, recipes, rubs..
  • Tales of a Jailhouse Gourmet: How I learned to Cook in Prison

    06/22/2014 6:59:40 PM PDT · by 2ndDivisionVet · 43 replies
    The Daily Beast ^ | June 21, 2014 | Daniel Genis
    When it comes to food, convicts are ingenious. Dried pasta and canned goods are prepared with nothing more than a pair of nail clippers.In prison, food takes on a significance that’s nearly unimaginable in the outside world. Sometimes it’s a scarce resource that confers power; everywhere it’s a status symbol and a form of currency. Cooking behind bars, was one of the few kinds of freedom us convicts could enjoy. On the flip side, food symbolizes a rigid social order. It doesn’t matter what kinds of friends you had on the outside, in lockup you don’t eat with other races....
  • Cooking clean

    06/19/2014 6:57:51 AM PDT · by ConservativeStatement · 12 replies
    South Florida Sun Sentinel ^ | June 19, 2014 | Anthony Man
    Debbie Wasserman Schultz is best known as a member of Congress and chairwoman of the Democratic National Committee. Now, she's become the clean cooking congresswoman. "I've really gone through this lifestyle change. I'm not a vegan or anything you could label. But I really started caring about what I put in my body," she said in an interview. "And so the easiest way for me to keep track of it is to cook for myself."
  • Breakfast Burrito Byway (NM Mornings Can Be Chile)

    06/16/2014 3:27:48 PM PDT · by CedarDave · 23 replies
    New Mexico True ^ | June 16, 2014 | NM Tourism Department
    In New Mexico almost no food, no meal is without the influence of the famous chile pepper. So it should be no surprise that New Mexico claims the invention of the Breakfast Burrito. It is the wrapped wonder that brings spice to the morning. It is now a staple on menus across the Southwest, and showing up frequently on menus nationwide. Even fast food chains now offer versions. Now, to celebrate this success and its New Mexico heritage, we have created the New Mexico True Breakfast Burrito Byway.
  • Nobody’s Buying Sausage Pizza Anymore in NYC

    06/15/2014 4:46:28 PM PDT · by nickcarraway · 119 replies
    New York Post ^ | June 15, 2014 | Larry Getlen
    To the list of bygone New York City pleasures, add one more slice of life — the sausage pizza.
  • Watch 1,000 daringly stupid people eat 1,000 ghost peppers for fun in Copenhagen

    06/11/2014 1:37:02 PM PDT · by Responsibility2nd · 44 replies
    Global Post ^ | 06/11/2014 | Timothy McGrath
    Seemed like a good idea at the time. Last week in Copenhagen, 1,000 people gathered in a public square to participate in a collective act that some might call idiotic and others brave. Together, bound in solidarity, they each ate one ghost chili pepper — one of the spiciest chili peppers on Earth. Also called the "bhut jolokia," the ghost pepper grows in the Indian states of Assam and Nagland and, from 2007 till it was dethroned in 2012 by the Trinidad moruga scorpion, it was certified as the hottest pepper in the world by Guinness World Records. It measures...
  • HELP, does anyone have the recipe for "Texas Roadhouse" Mushrooms?

    05/07/2014 3:58:12 PM PDT · by US Navy Vet · 16 replies
    7 May 2014 | US navy Vet
    Can anyone assist me?
  • The 8 Hottest Steak Trends Across America

    04/23/2014 6:04:17 PM PDT · by kingattax · 39 replies
    Zagat ^ | 2-11-14 | By Kelly Dobkin
    It may have started with female-friendly chainlets like STK in the early 2000s, but lately chefs and restaurateurs all over the country are redefining the steakhouse in new and unexpected ways. Below, we've rounded up some of the most notable carnivorous trends of the last year - and shared our picks for the best places in the country to try them yourself. Vegetarians, turn away now.
  • Creative Toppings to Make Pizza a Work of Edible Art

    03/30/2014 12:44:29 PM PDT · by gooblah · 9 replies
    Yahoo Food ^ | Mar 24, 2014 | Martha Stewart
    Great art and great pizza: The seven easy, colorful pies here pay homage to modern-art masterpieces — and they taste great too. Use them as a starting point for your own edible artistic creations. Start with a great dough, the primed canvas that will let your other ingredients shine. Then comes the “paint”: toppings that bring delicious flavor, bright color, and contrast between both cooked and fresh ingredients. Last is the heat source, which for these pizza recipes is just a traditional oven and a basic sheet pan. Related: 14 New, Lighter Comfort Food Ideas
  • How To Make Homemade Mayonnaise

    03/29/2014 3:00:47 PM PDT · by kingattax · 91 replies
    Yahoo ^ | Mar 21, 2014
    If bourbon is the social lubricant of the South, then mayonnaise is the culinary ball bearings. It makes your deviled eggs, chicken salads, potato salads, pimiento cheese, and tomato sandwiches sing. So why master homemade mayonnaise? For starters, it’s healthier and tastes better than store-bought (yes, even Duke’s). Plus, making mayo will make your grandmother’s heart full.
  • If It’s Chili, It’s Personal

    02/13/2014 4:00:26 PM PST · by nickcarraway · 123 replies
    New York Times ^ | FEB. 10, 2014 | JENNIFER STEINHAUER
    Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. For some people raised in Texas, the notion of beans is akin to cat food, dismissed with derision as filler. Some chili cooks believe flavor rises and falls on cumin levels; others say the story begins and ends with dried chiles. Some like a rich beefy stock, and there are those who extol the entanglement of bacon. Poultry and venison have their place (beef purists blanch), and vegetarian chili is met largely with guffaws except by the people who smilingly bring it...
  • OK Everyone it's time for a "1-800-FREEP" Thanksgiving/Turkey Help Thread...

    11/25/2013 9:53:50 AM PST · by US Navy Vet · 79 replies
    25 Nov 2013 | US Navy Vet
    Ok every post problems/solutions here.
  • Free Republic Weekly Recipe Thread for Nov 16, 2013

    11/16/2013 9:24:16 AM PST · by libertarian27 · 29 replies
    FreeRepublic Cooks | Nov 16, 2013 | libertarian27
    Welcome to the FReeper Recipe Thread. Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites! Here's the place to share and explore your latest and greatest favorite recipe.
  • USDA Celebrates Forcing Kids to Try Kale, Chard, Collard Greens

    10/21/2013 2:43:49 PM PDT · by Zakeet · 26 replies
    Washington Free Beacon ^ | October 21, 2013 | Elizabeth Harrington
    The U.S. Department of Agriculture (USDA) extolled a local elementary school in Poughkeepsie, N.Y. for making its students try broccoli gratin, Tuscan kale, and beet hummus, as an example of the department’s efforts to fight obesity. Clinton Elementary School held a “taste test” to preview food that will soon appear on the lunch menu, and was highlighted by USDA for its healthy eating efforts. The Poughkeepsie City school district received a $100,000 grant from the USDA for its “farm to school project,” which it is using to add items such as “butternut squash puree” to school menus. The funding was...
  • Eggplant Recipe

    09/13/2013 1:19:35 PM PDT · by ColdOne · 58 replies
    9/13/13 | Me
    Hiya....I am looking for a quick and easy recipe for Eggplant. A neighbor gave me some and I want to try it.
  • Fresh Hatch green chile hits D.C. area grocery stores

    08/21/2013 1:06:41 PM PDT · by CedarDave · 81 replies
    The Albuquerque Journal ^ | August 21, 2013 | Michael Coleman
    Ten days ago, I wrote a column that mentioned fresh New Mexico green chile would soon be available at a grocery store in Washington, D.C. Some readers in Washington – and some who had friends or family in Washington – wrote me asking that I let them know when the chile arrives. Well, here’s your notice. The Harris Teeter grocery store at Jenkins Row on Capitol Hill now has a small stash of genuine Hatch green chile in hot, medium-hot and (last I checked) mild. It’s $1.29 per pound. That’s probably more than New Mexicans are used to paying, but...
  • 7 Things to Do with Canned Sardines

    08/19/2013 5:57:12 PM PDT · by JoeProBono · 112 replies
    chow ^ | Chris Rochelle,
    The last sardine cannery in the United States closed its doors for good last month, due to "global competition, corporate consolidations and a general lack of appetite, at least in the United States." But not only is the small, oily, silvery fish inexpensive, easy to prepare, and loaded with things that are good for you, like Omega-3 fatty acids and calcium, it’s also one of the most sustainable fish around: The Monterey Bay Aquarium's Seafood Watch program lists sardines as a "Best Choice" due to their abundance and high production rate. Usually canned sardines are thought of as a last...
  • This Is The Most Epic Brand Meltdown On Facebook Ever

    05/15/2013 1:13:19 PM PDT · by Morgana · 104 replies
    Buzzfeed ^ | Ryan Broderick
    The two owners of Amy’s Baking Company Bakery Boutique & Bistro took over the restaurant’s Facebook page last night to fight unruly commenters, and man, was it embarrassing. If you recognize the name of the restaurant, it was recently featured on an episode of Gordon Ramsey’s Kitchen Nightmares. The owners were dumped by Ramsey after being too difficult to work with.
  • why are you hating my cooking so much?????? (Too many Mods spoil the ZOT)

    08/10/2013 2:35:35 PM PDT · by amybouzaglo · 515 replies
    today | Amy and Sammy Bouzaglo
    I discovered this website while looking to see what the bullies and haters are doing against me and my husband and I found this website and all the horrable things you all have been saying just because Gordon Ramsay lies about me. None of you have ever even been to my restarant before and never even tasted my food. YOU NEVER DID SO WHY DO YOU HAVE TO BULLY AND HATE? MY FOOD IS NOT FROZEN! GORDON NEVER EVEN TRIED MY CAKE! WHY AM I AN EVIL WITCH??? WHO ARE YOU TO THINK YOU CAN GO ON THE INTERNET AND...
  • Slaughter and Cooking Chickens

    07/22/2013 7:37:07 PM PDT · by Kolath · 23 replies
    You Tube ^ | 10/31/2012 | Chef Bart
    How I slaughter and process a Chicken and a Rooster including the heart, gizzard, liver and feet. How to scald and pluck the feathers. Part one: http://www.youtube.com/watch?v=96TBhTRpNP8 Part two: http://www.youtube.com/watch?v=IBxA2yHxYao
  • The death threats, the rows and a scandal over unpaid tips: ......(Amy's Baking Company)

    07/12/2013 7:55:54 AM PDT · by Morgana · 32 replies
    mail online ^ | Sara Nathan
    FULL TITLE: EXCLUSIVE - The death threats, the rows and a scandal over unpaid tips: The most infamous couple from Gordon Ramsay's Kitchen Nightmares take on their critics The most infamous couple ever to star on Gordon Ramsay’s Kitchen Nightmares have told how they were left fearing for their lives after being subjected to death threats following their TV debut. Millions watched as fiery chef Ramsay walked out on Amy and Samy Bouzaglo, who own Amy’s Baking Company in Scottsdale, Arizona, after a string of rows while filming the Fox reality show. Having been accused of stealing their staff’s tips...
  • 10 summery chicken recipes

    06/10/2013 10:58:41 AM PDT · by rickmichaels · 29 replies
    From bright pastas and salads, to easy wraps and spicy BBQ — chicken is a superstar summer ingredient. Here are 10 favorites to try!
  • Grillbot handles your barbecueing dirty work, with style

    06/08/2013 3:40:54 PM PDT · by rickmichaels · 16 replies
    National Post ^ | JUNE 7, 2013
    Just when we thought there couldn’t possibly come another barbecue gadget, here’s Grillbot.