Keyword: cookery

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  • Smoothies and the Low Carb Diet (vanity)

    08/27/2017 1:28:10 PM PDT · by RoosterRedux · 55 replies
    I have been on a low carb diet for about 4 years and have lost at least 30 pounds...but lately I was feeling poorly.I work out daily (at least every cardio to a sweat for 30 minutes and weights every other day).Don't know how I stumbled upon it, but I started doing daily veggie and fruit smoothies (in my ancient Osterizer blender). Great burst in energy and "general feel good." Did a bike ride yesterday after a two month absence and, though I took it somewhat easily, I was loaded with energy.Curious about yous guys thinking about veggie and fruit...
  • NATIONAL ROAST LEG OF LAMB DAY MAY 7

    05/07/2017 10:42:14 AM PDT · by heterosupremacist · 42 replies
    The leg of lamb is a mild and tender cut of meat that, when roasted, is a unique and tasty dish to many. A typical preparation involves covering the leg of lamb with butter, rosemary sprigs pushed inside incisions cut in the leg, and rosemary leaves sprinkled on top. The lamb is then roasted for two hours at 360 degrees and usually served with carrots, roasted potatoes, green vegetables and gravy.
  • The Best Thing I Ate This Week: Where Burger Meets Taco

    02/08/2017 7:41:40 PM PST · by nickcarraway · 46 replies
    Orange County Register ^ | Feb. 8, 2017 | Brad A. Johnson
    I first saw Pour Vida’s "Anaheim-style burger taco" in my Instagram feed. Despite sounding like something Taco Bell might have dreamed up, I couldn’t get it out of my head. I had to have it. Pour Vida is chef Jimmy Martinez’ gourmet taco stand in Anaheim. And the picture he posted on Instagram showed a handmade flour tortilla completely glazed with melted yellow cheese, which was then topped with a pan-fried clump of hamburger meat, a flurry of shredded lettuce, some more cheese, a slice of tomato and Thousand Island dressing. It was a work of art. So I went...
  • The Weird Reason You Should Eat More Soup

    01/02/2017 11:24:04 AM PST · by 2ndDivisionVet · 53 replies
    Time Magazine ^ | December 15, 2016 | Cynthia Sass, Health.com
    By now, you’ve likely heard of juicing. But what about “souping”? Essentially, instead of downing green juice all day long, this cleanse involves sipping on soup. In my opinion, souping is a better option than stricter cleanses. That said, you certainly don’t need to limit your entire diet to liquid meals in order to take advantage of soup’s health and weight loss benefits. Here, why and how to incorporate some healthful soup into your diet. A study published in the journal Appetite found that when people ate a low-calorie soup (about 130 calories for women and 170 for men) before...
  • The contented cow: why foodies will pay top dollar for ethical beef

    01/01/2017 4:02:47 PM PST · by Mariner · 61 replies
    DPA International ^ | December 23rd, 2016 | Anne-Sophie Galli
    (dpa) - There was once a Hereford cow that ate "100 per cent grass" in the green, green meadows of Ireland. Its demise was painless. Its meat was dry-aged for three weeks to give it lots of flavour. You can also check every detail of its history by using a smartphone to scan the QR codes affixed to its package at the newly opened Meat Market store, a top-tier meat emporium in Hamburg, Germany. And it's eye-poppingly expensive. "Lots of people have had enough with the mistreatment of livestock and scandals in the meat industry, like when horsemeat is passed...
  • 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...