Keyword: cookery

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  • What's Your Favorite Clam Chowder Recipe?

    09/30/2014 6:17:41 PM PDT · by Randy Larsen · 76 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 · 103 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 · 511 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.
  • Unofficial Memorial Weekend BBQ Recipe Thread

    05/24/2013 12:41:16 AM PDT · by traderrob6 · 20 replies
    Opinipundit ^ | 5/24/13 | traderrob
    Starting my Memorial weekend early with a super slow cooked smoked Pork butt with a terrific North Carolina vinegar based dipping sauce. It will take approx 16 hrs so that's why I'm up now at 2:30 in the morning CT. On Sat/Sun I'll smoke a whole bone in Pork loin that is so tender and juicy it'll bring tears to your eyes. What are your plans?
  • OK I have a "nostalgia" question...

    05/21/2013 7:53:03 AM PDT · by US Navy Vet · 60 replies
    21 May 2013 | US Navy Vet
    ...can anyone(more "Seasoned" Citizens) tell me what brand(s) of Hot Dogs were sold @ both the New York Polo Ground(NY Giants) and Ebbets Field(Brooklyn Dodgers) AND can they still be obtained?
  • Can This Taco Save America? (Doritos Locos Tacos)

    03/15/2013 7:37:44 AM PDT · by St_Thomas_Aquinas · 27 replies
    The Daily Beast ^ | 3/12/2013 | by Daniel Gross
    For much of the past year, analysts have claimed that a host of political factors are inhibiting hiring—regulation, the fiscal cliff, the sequester, the debt ceiling, the reelection of a socialist. Powerful forces, indeed. But there’s another force at work—more powerful, more ubiquitous, and arguably more delicious: Doritos Locos Tacos. The neon-orange, meat-filled miracle taco, wrapped in a Nacho Cheese Dorito shell, was Taco Bell’s biggest hit of 2012, with 375 million sold, or roughly one million a day. It was largely responsible for the chain’s incredible growth, outpacing not just KFC and Pizza Hut, but even McDonald’s. “It has...
  • Free Republic Recipe Thread

    03/02/2013 10:16:23 AM PST · by libertarian27 · 60 replies
    FreeRepublic Cooks | March 2, 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.
  • How to Make: Hamantaschen

    02/27/2013 2:58:31 PM PST · by nickcarraway · 5 replies
    Trentonian ^ | 02/26/13
    Hamantaschen, Purim’s best-known treat, are the M.I.A. of pastries — many controversies, some political and some trivial, swirl around them. I would prefer to sidestep most of these controversies. Let’s not talk about the unsavory, genocide-friendly implications of the Purim story. Let’s not argue about what exactly hamantaschen are supposed to symbolize, either. (The word means “Haman’s pockets,” a nod to the corrupt nature of the villain of the Book of Esther, but the triangular pastries are also said to resemble Haman’s hat, or, more abstractly, the three Israelite patriarchs Abraham, Isaac and Jacob.) Let’s not even enter into the...
  • Chicago Restaurant Barbecues Kangaroo, Alligator

    02/03/2013 10:01:25 AM PST · by nickcarraway · 20 replies
    Yahoo News ^ | Feb 1, 2013 | Holly Bentz
    Three eateries in Chicago's River North neighborhood highlight robatayaki. Yet one has kicked things up a bit on the robata grill, venturing into the realm of delectable and unusual food for Chicagoans. What Is Robatayaki? What exactly is robatayaki? Robatayaki is Japanese-style barbecue -- seafood, meat, and vegetables are grilled over a hot flame of charcoals, called the robata grill. Folklore chronicles this food preparation back to the 1600s in northern Japan. 

 River North Restaurants Trending With a Robata Grill In Chicago's River North, a trio of Chicago restaurants within a 1-mile radius proffer sushi and foods prepared on...
  • Spicy Soup Burns Hole Straight Through Man's Stomach (Chinese Death Soup)

    01/01/2013 4:20:09 PM PST · by DogByte6RER · 37 replies
    Medical Daily ^ | December 28, 2012 | Makini Brice
    Spicy Soup Burns Hole Straight Through Man's Stomach Doctors in China were dumbfounded after seeing the case of a 26-year-old man whose spicy food burned a hole in the wall of his stomach. For some more adventurous eaters, spicy foods are often an exciting dish to try. After all, though urban legends had proclaimed that eating spicy foods could give you an ulcer, the credit for that belongs to the Helicobacter pylori. That is why doctors in the Hubei province of China were dumbfounded after seeing the case of a 26-year-old man whose spicy food, they say, burned a hole...
  • Free Republic Recipe Online Cookbook '12 (2nd Annual)

    12/29/2012 12:36:31 PM PST · by libertarian27 · 37 replies
    FreeRepublic Cooks | Dec 29, 2012 | libertarian27
    The following thread is a listing of every recipe posted on the Free Republic Recipe threads for the past year...since our last online cookbook posting from 2011. Postings by scores of FReepers on the weekly threads over the last year have collected 380 recipes and they will all be listed on this post with an (hopefully)easy way to quickly link to the recipes on the different threads for the year.
  • Is Saké Chinese or Japanese?

    12/03/2012 5:57:40 PM PST · by nickcarraway · 30 replies
    The Epoch Times ^ | December 3, 2012 | Valeria Beroiz
    Saké is a drink that comes mainly from fermented rice. But to start talking about this drink that so popular in Asia, we must go back to the first recipes in the history of saké. It is said that the first saké was called “kuchikama no saké,” which means “mouth-brewed saké.” It was called so because it was prepared with chewing rice mixed with herbs, like chestnuts, millet, and acorns. All this was spit-chewed and then the whole mixture was put in a barrel. Although the procedure seems unappetizing, it was done because thanks to the enzymes in saliva, rice...
  • Free Republic Recipe Thread

    12/01/2012 9:35:52 AM PST · by libertarian27 · 54 replies
    FreeRepublic Cooks | Dec 1, 2012 | 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.
  • FReeper Recipe Thread

    11/25/2012 6:54:59 AM PST · by libertarian27 · 24 replies
    FreeRepublic Cooks | Nov 25, 2012 | 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.
  • Turkey leftovers - just as delicious as Thanksgiving Day Turkey

    11/22/2012 4:55:50 PM PST · by JoeProBono · 33 replies
    Thanksgiving Day is a favorite. Not only for all the wonderful memories and experiences we have gained and shared over the years, but for such a special time to give thanks for all our blessings. Families will be reunited; friends will gather. The joy of being together is evident. The house will be filled with conversations catching up on the latest of events and activities. The flow in the kitchen will be filled with laughter and smiles as family members begin preparing and serving their specialties. And the feast begins. But when the holiday feast is over, there’s still something...
  • How to properly prepare a turkey

    11/18/2012 10:07:22 AM PST · by killer_rat · 26 replies
    1. Buy a turkey 2. Have a glass of wine 3. Stuff turkey 4. Have a glass of wine 5. Put turkey in oven 6. Relax, have another few glasses of wine 7. Turk the bastey 8. Wine of glass another get 9. Ponder the meat thermometer 10. Glass yourself another pour of wine 11. Bake the wine for 4 hours 12. Take the oven out of the turkey 13. Floor the turkey up off the pick 14. Turk the carvey 15. Get yourself another wottle of bine 16. Tet the sable, and pour yourself another glass of turkey 17....
  • A hunter's guide for perfect venison

    11/01/2012 7:53:45 PM PDT · by TurboZamboni · 22 replies
    pioneer press ^ | 11-1-12 | dave orrick
    About a half-million Minnesotans will hit the woods and fields for this weekend's start of the firearms deer hunting season, the biggest annual outdoors event outside the walleye fishing opener. It's more than a hunt. It's a prelude to a feast. Roughly 8 million pounds of meat will be harvested from the state's robust deer herd this season, the vast majority of it Saturday and Sunday. It's lean, high-protein and free-range.
  • At Home in Apulia, Wherever You Are

    10/12/2012 3:50:12 PM PDT · by nickcarraway · 3 replies
    New York Times ^ | FLORENCE FABRICANT | October 11, 2012
    EARLIER this year, when asked what Italian cuisine he’d like to see better represented in New York, Mario Batali said, without hesitation, “the food of Apulia.” The rustic cooking of the region in the heel of Italy takes a distant back seat to the food of noble Tuscany and lusty Naples, and is represented on few menus in New York. Nicola Marzovilla, who is from Polignano a Mare, a coastal town in Apulia, and owns I Trulli in Manhattan, attributes that to the region’s cuisine being “the ultimate home cooking,” he said. “It’s not easy to do the food in...
  • Sausage or pepperoni? Pizza Hut offers free pies for life to the voter who asks the question

    10/09/2012 2:00:41 PM PDT · by Clint N. Suhks · 44 replies
    NY Daily News ^ | 10/9/12 | Kiriten A. Lee
    The crucial question must be asked of President Obama and Mitt Romney during the live telecast of next week's town hall-style debate at Hofstra University. Is “sausage or pepperoni” the new “boxers or briefs”? Pizza Hut is offering free pies for life to the brave voter who asks the White House contenders which of the two favorite toppings they prefer during the next presidential debate. "We recognize there are a lot of serious issues to be debated, but we also know a lot less serious — but no less important — ones are being discussed every night inside houses across...
  • Kimchi: Korea’s Affordable Health Care

    09/19/2012 3:26:54 PM PDT · by nickcarraway · 40 replies
    Washington Post ^ | September 18 | Tim Carman
    Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product. “I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Centreville. “Do you see any wrinkles on me?” As I inspect his round, friendly, bespectacled face, I have to admit that I don’t. Well into his eighth decade on Earth, Kim has no crow’s feet around his eyes and no apparent worry lines...
  • Do FReepers like Buffalo? (the food, not the city)

    09/16/2012 8:49:12 AM PDT · by djf · 51 replies
    Had an interesting morning, late last eve I was at the supermarket and thought about buying a steak. Yurns out they had some nice buffalo sirloins that were cheaper than beef, so I figured time to try it... Steak and eggs for breakfast. I fried it in olive oil w/onions. Delicious! But one thing I would note is I cooked it about as rare as I would cook a beefsteak, yet the inside parts were still a bit too rare for me, so I put that back on for a few minutes. Experiences? Recipes? Recommended cuts? I can plainly see...
  • World's Largest Toaster Attempt Fails (Humor!)

    07/31/2012 6:44:53 PM PDT · by WXRGina · 17 replies
    Big Hairy News ^ | July 31, 2012 | Scooter van Neuter
    NEW DELHI, India (BHN) - An effort to create the world's largest toaster failed in India Monday, when the device mysteriously stopped working only 30 seconds into its first test. The giant toaster was designed to brown over four million loaves of bread at a time, in an attempt to meet the demands of one of the world's most populated countries. "Instead of having to manufacture millions of individual toasters, it seemed smarter to produce one really large one," said project head Puhlma Fingha. "We are still working out the details." My comments: Wow, that's a shame. Indian Giant toaster...
  • Lost, Then Found: New York Classics

    07/31/2012 2:31:10 PM PDT · by nickcarraway · 19 replies
    New York Times ^ | July 31, 2012 | MIMI SHERATON
    TRAVELING in the United States, one often encounters food proudly touted as authentically “New York,” including pizza, hot dogs, cheesecake, Manhattan clam chowder, pastrami and loaves of rye. Sadly, such honorifics almost always prompt invidious comparison, resulting in a good laugh if not a few homesick tears. I still recall biting into a bialy about 15 years ago at the Broadway Deli, a favorite in Santa Monica, Calif., that closed in 2010. I was doing research on that scrunchy, savory Jewish-Polish onion roll. Identified as a “New York bialy,” its rubbery, pale appearance was fair warning. It came as no...
  • Peppered Bacon and Tomato Linguine

    06/29/2012 1:34:46 PM PDT · by JoeProBono · 33 replies
    Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min Ingredients 1/2 pound peppered bacon, diced 2 tablespoons chopped green onion 2 teaspoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 teaspoon dried basil 1 teaspoon salt ground black pepper to taste 1 (16 ounce) package linguine pasta 3 tablespoons grated Parmesan cheese Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside. Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black...
  • Sick of SCOTUS? how about best ever ribs recipe for the fourth of july?

    06/28/2012 2:48:04 PM PDT · by beebuster2000 · 13 replies
    Dr. Maurice Codd | june 28, 2012 | beebuster2000
    I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy! I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and...
  • How to grill the perfect steak

    06/16/2012 2:02:45 PM PDT · by Daffynition · 205 replies
    FoxNews.com ^ | June 13, 2012 | Todd Simon
    As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak. I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.
  • Taco USA (An Amusing History of Mexican Food in the United States)

    05/16/2012 2:34:51 PM PDT · by mojito · 117 replies
    Reason ^ | June 2012 | Gustavo "Ask a Mexican" Arellano
    ....There is nothing remotely Mexican about Potato Olés—not even the quasi-Spanish name, which has a distinctly Castilian accent. The burrito was more insulting to me and my heritage than casting Charlton Heston as the swarthy Mexican hero in Touch of Evil. But it was intriguing enough to take back to my hotel room for a taste. There, as I experienced all of the concoction’s gooey, filling glory while chilly rain fell outside, it struck me: Mexican food has become a better culinary metaphor for America than the melting pot. Back home, my friends did not believe that a tater tot...
  • See You Later, Pizza, This Dough Is for Calzones

    04/23/2012 9:12:22 PM PDT · by nickcarraway · 11 replies
    New York Times ^ | April 13, 2012 | Melissa Clark
    MAYBE it’s the suggestive power of the name, but rarely do I use pizza dough for anything else, even though it’s perfectly suitable for savory tarts, flatbreads and rolls. Once I get pizza on the brain, it’s hard to redirect. Then I got reacquainted with an old friend also made from that same dough: the calzone. Though it was a childhood staple at my corner pizzeria, I hadn’t eaten a calzone in years. But at a dinner at Lucali in Carroll Gardens, Brooklyn, I saw one emerge from the oven, a burnished, puffy crescent oozing ricotta at the seams. On...