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Keyword: cooking

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  • Parts of India Ban Daytime Cooking as Hundreds Die of Heat

    04/30/2016 10:14:37 PM PDT · by nickcarraway · 9 replies
    The Recorder ^ | Friday, April 29, 2016 | NIRMALA GEORGE and INDRAJIT SINGH
    With sizzling temperatures claiming more than 300 lives this month in India, officials said they were banning daytime cooking in some parts of the drought-stricken country in a bid to prevent accidental fires that have killed nearly 80 more people. The eastern state of Bihar this week took the unprecedented step of forbidding any cooking between 9 a.m. and 6 p.m., after accidental fires exacerbated by dry, hot and windy weather swept through shantytowns and thatched-roof houses in villages and killed 79 people. They included 10 children and five adults killed in a fire sparked during a Hindu prayer ceremony...
  • 17 Health Benefits of Cayenne Pepper

    04/16/2016 3:12:28 AM PDT · by RoosterRedux · 113 replies
    globalhealingcenter.com ^ | Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM
    Many societies, especially those of the Americas and China, have a history of using cayenne pepper therapeutically. A powerful compound with many uses, cayenne pepper is currently gaining buzz for cleansing and detoxifying regimes such as the Master Cleanse, which uses the spice to stimulate circulation and neutralize acidity. Cayenne pepper has been used for a variety of ailments including heartburn, delirium, tremors, gout, paralysis, fever, dyspepsia, flatulence, sore throat, atonic dyspepsia, hemorrhoids, menorrhagia in women, nausea, tonsillitis, scarlet fever and diphtheria. 1. Anti-Irritant Properties Cayenne has the ability to ease upset stomach, ulcers, sore throats, spasmodic and irritating coughs,...
  • Purple Bread: A New Superfood?

    03/18/2016 11:17:51 AM PDT · by nickcarraway · 59 replies
    KFOR ^ | MARCH 18, 2016 | NADIA JUDITH ENCHASSI
    “For the past 10 years, bread has been under attack.” Professor Zhou Weibiao, a food scientist at the National University of Singapore, isn’t wrong. According to current nutritional thinking, white bread is digested too fast, spikes blood sugar levels and is linked to obesity. In short, it’s the enemy of healthy eaters. Weibiao’s answer to this problem? He’s invented a purple bread. Rich in cancer-fighting antioxidants, digested 20 percent slower than regular white bread and made entirely of natural compounds, it could be the first superfood of the baked goods world. The great bake off A long-time staple food, bread’s...
  • Weekly Cooking (and related issues) Thread

    01/06/2016 5:53:31 PM PST · by Jamestown1630 · 42 replies
    It's been so cold this week, I come home tired and wanting comfort food. Hot sandwiches are quick and easy, and hit the spot on cold days. I've had a recipe in my collection for many years that was obviously photocopied from a book; but I can't remember which book. I know there used to be a Mealey's restaurant in Maryland, not far from Frederick, and perhaps that's where this recipe originated. Not gourmet food, but it's fast and sticks to your ribs: Mealey's Old Fashioned Club Sandwich Sauce: 2 T. Butter 2 T. all-purpose Flour 1 C. Milk 1...
  • Well-known buck killed illegally in county park

    12/18/2015 12:10:02 AM PST · by afraidfortherepublic · 37 replies
    Milwaukee Journal Sentinel ^ | 12-17-15 | Paul A. Smith
    If you're a white-tailed deer in Milwaukee County, odds are you live in or near the county's park system. The 15,000 acres of parks and parkways provide more than 90% of the deer habitat in the county, according to an assessment by the Department of Natural Resources. That's a lot of land, but not enough for a deer to hide in. Especially if you're a big-racked buck like "Bow Tie." Bow Tie was a very well-known white-tailed deer that was frequently seen in Milwaukee County. Randy Crawford of Wauwatosa is a wildlife photographer and hunter who enjoys viewing and capturing...
  • Weekly Cooking (and related issues) Thread

    12/17/2015 4:12:01 PM PST · by Jamestown1630 · 77 replies
    I've recently discovered a new way of cooking potatoes. We've already done a thread this year on the Potato; but it's a very satisfying and versatile food - sometimes only the Egg seems more so - and I thought we'd revisit it. I had never heard of these before, they seem to be more well-known in Europe: Fondant Potatoes: There appear to be two ways of doing Fondant Potatoes: entirely on top of the range, or fried and browned first, and then put into the oven to finish. Here are links to the two methods: https://www.youtube.com/watch?v=XOatJPocjDohttp://www.bbc.co.uk/food/recipes/fondantpotatoes_93087Another fancy potato dish is...
  • Weekly Cooking (and related issues) Thread

    12/03/2015 5:27:37 PM PST · by Jamestown1630 · 64 replies
    I'm always looking for new and different things to do with vegetables in a low-carb way. I found a recipe and tinkered with it the other day, and the result was very good: Summer Squash Casserole 1 lb Yellow Squash, or mixture of Yellow squash and Zucchini ( 2-3 med) in 1/4 inch slices (can use frozen) 1/2 onion, chopped 1 garlic clove, minced 1/2 cup mayonnaise 1 cup shredded cheese, plus extra for topping 1 egg Beau Monde seasoning, Season-All, or seasoning mix of your choice 1/4 to 1/2 Cup chopped Pecans Steam squash onion and garlic together until...
  • Cooking Was Not Fun Because It Was Survival

    12/02/2015 8:53:52 AM PST · by Sean_Anthony · 10 replies
    Canada Free Press ^ | 12/02/15 | Dr. Ileana Johnson Paugh
    Americans don’t understand the concept of the starving goose of socialism who was kept pacified and faithful by feeding her one kernel a day, just enough to prevent starvation People have asked me why I never really enjoyed gourmet cooking nor was I interested in developing such talents beyond feeding my family an inexpensive meal. As a woman, mother, and wife, that is anathema to a failed human being. How can you not be interested in providing the most delicious, appealing, and nutritious meals for your family? To understand where I come from, you must walk in the shoes of...
  • Weekly Cooking (and related issues) Thread

    11/27/2015 3:56:50 PM PST · by Jamestown1630 · 69 replies
    I hope everyone had a blessed Thanksgiving, and is now enjoying plenty of leftovers! We took the advice of 'boatbums', and did a dry brine for the first time - just salt. It turned out wonderfully, despite a near disaster. We began with a fresh turkey, and my husband salted it a few days ahead, dried the turkey naked in the fridge overnight, and started it in the oven at 450 degrees on The Day. A couple of hours later, the probe thermometer went off, and we stared at each other: something was wrong, and there was no way the...
  • Weekly Cooking Thread: THANKSGIVING EDITION cont'd.

    11/19/2015 3:24:16 PM PST · by Jamestown1630 · 74 replies
    The first dish I recall making when I began helping with the family Thanksgiving dinner, was my Aunt's recipe for Sweet Potato Souffle. If you don't like marshmallows (V K Lee, I'm talking to you!) they can be left out; but I think it would be tragic to leave out the raisins :-) I usually cheat on this: I don't whip the whites separately and fold them in - too much work for Thanksgiving, and it's wonderful even if you just throw it all together and mix it up. I also make the sweet potatoes the night before and refrigerate...
  • Weekly Cooking Thread: THANKSGIVING EDITION

    11/11/2015 3:11:40 PM PST · by Jamestown1630 · 267 replies
    When I was a kid, the holidays seemed to extend for more than a month - from the moment we awoke on Thanksgiving morning, smelling the turkey already in the oven and yeast rolls rising over steaming pans of hot water - until we finally, reluctantly, took down the dried-out tree in early January. (To make things even more fun, I was born just a couple of days after Thanksgiving, and have nearly always celebrated it on Turkey Day.) Everything was somehow different during those weeks - the house had been cleaned within an inch of its life and decorations...
  • 12 Reasons Why Your Venison Tastes Like [crap]

    10/29/2015 8:50:51 AM PDT · by w1n1 · 55 replies
    Cal Sportsman ^ | 10/29/2015 | W Brantley
    Is your deer meat tough, dry and gamey-tasting? It shouldn't be. Check out this list of 12 deer-butchering sins to find out why your venison tastes bad — and how to make it better I'm often amazed at the people, deer hunters included, who tell me they just don't like venison. That statement is usually followed by a qualifier: it's tough; it's gamey; it's dry. And so on. I've eaten a lot of good deer meat. But I've eaten some really bad deer meat, too. I'm only a self-trained butcher, but I process five or six animals each fall,...
  • Weekly Cooking (and related issues) Thread

    10/15/2015 12:33:51 PM PDT · by Jamestown1630 · 98 replies
    I used to work near a little 'hippie' co-op food store, and would frequently buy my lunch there. My favorite lunch was a sandwich of whole grain bread, a shmear of hummus, slice of cheese, tomato slices, mayo - and a big blob of alfalfa sprouts. At the time, I had no idea how nutritious those sprouts were, I just liked the freshness and crunch of them, and alfalfa sprouts remained a favorite addition to sandwiches. Since then I've learned that sprouts - and microgreens - are among the most nutritious things that we can eat, and that they are...
  • How to Cook Venison: Venison neck, Mushrooms, and Linguine.

    10/12/2015 3:48:12 PM PDT · by DemforBush · 28 replies
    Youtube ^ | N/A | N/A (Scott Rea)
    Cooking one of the tougher cuts of deer meat to tenderness, osso-bucco style, in a mushroom sauce with pasta.
  • Labor Day Weekend Hot Dog Thread

    09/06/2015 9:18:01 AM PDT · by Terry L Smith · 60 replies
    It is Labor Day Weekend, the last gasp for some before the soup/stew/casserole season comes. So, I am interested in knowing how many of you are going to, or already have, enjoyed a 'good hot dog', made the way that 'is the norm' in your region, (and believe I know there are particulars, as per region)? Or have you just 'winged it', and created a new way to enjoy your hot dog? Whether it is grilled, boiled, fried, or steamed, with a flat-cut bun, or a New England style bun, or even just plain slices of white bread, with anything...
  • Ground Beef Contains Dangerous Bacteria, Study Finds

    08/24/2015 9:47:29 AM PDT · by Red Badger · 102 replies
    time.com ^ | 08-24-2015 12:05 PM ET | Alexandra Siffelin
    Store-bought ground beef often contains a variety of bacteria that can make humans sick and is resistant to the drugs used to treat it, according to new data from Consumer Reports. While most bacteria in meat can be killed when cooked correctly, many Americans prefer to eat their meat rare, putting them at a greater risk for illness—especially when the meat comes from conventionally raised cows, which are treated with antibiotics and hormones, according to a new Consumer Reports study. The study found that nearly 20% of ground beef in the U.S. tested from conventionally raised cows had bacteria resistant...
  • 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...
  • Mess-Free Bacon

    07/11/2015 8:47:38 PM PDT · by Morgana · 36 replies
    momseveryday.com ^ | none given | Taryn Vanderford -
    This article, entitled "Mess-Free Bacon" comes from MomsEveryday correspondent Taryn Vanderford. Taryn is in the kitchen with Chef Judy learning how to make bacon, without making a mess. VIDEO ONLY ON LINK
  • Opinion: 3D printing could fundamentally change our relationship with food

    06/19/2015 5:38:26 PM PDT · by 2ndDivisionVet · 22 replies
    The Montreal Gazette ^ | June 18, 2015 | Sylvain Charlebois, Special to Montreal Gazette
    A few weeks ago, Londoners were able to eat at the world’s first 3D printed, pop-up restaurant. In early June, a German-based company introduced the word’s first plug-and-play food printer, which may be ready for shipping as early as 2016. With the lowering cost to produce this technology, making it increasingly accessible, 3D printing could fundamentally change our relationship with food. Simply put, the process uses ingredients to generate three-dimensional meals by placing layers of compounded food on top of each other. Since 2012, the food industry has used this technology to produce ubiquitous products like candy, chocolate, pizza, noodles...
  • Why Dogs Are Better Than Cats

    06/19/2015 8:10:41 AM PDT · by Altariel · 112 replies
    Here are five (mostly) scientific reasons why dogs trump cats. 1. Exercise motivation While dogs demand physical and recreational activity, all cats demand is food and a comfy sofa to sleep on all day. Great job being a role model, Felix! **** 2. Give the elderly a purpose Pets are wonderful stress relievers for people of all ages, but the elderly in particular benefit from owning a dog. **** 3. Sniff Out Cancer Cats have an attuned sense of smell, but they're difficult to train. The top cats also can't match the top dogs nose for nose. **** 4. Smarter...
  • Chimps have mental skills to cook: study

    06/03/2015 12:54:06 PM PDT · by Red Badger · 86 replies
    Yahooooo!.......... ^ | 06-03-2015 | By Sharon Begley
    They're not likely to start barbecuing in the rainforest, but chimpanzees can understand the concept of cooking and are willing to postpone eating raw food, even carrying food some distance to cook it rather than eat immediately, scientists reported on Tuesday. The findings, based on nine experiments conducted at the Tchimpounga Sanctuary in Republic of Congo and published in Proceedings of the Royal Society B, suggest that chimps have all the brainpower needed to cook, including planning, causal understanding, and ability to postpone gratification. They do lack the ability to produce fire. But if they were given a source of...
  • Weekly Cooking (and related issues) Thread

    05/21/2015 3:20:53 PM PDT · by Jamestown1630 · 103 replies
    I grew up with cornbread and spoon bread as meal staples, usually made from mixes. Some years ago my husband and I discovered this recipe for cornbread that we think is the best we've had. The only problem is that while it's wonderful warm out of the oven, it doesn't keep-over well to the next day - it gets heavy and dry, and I've never figured out how to fix that. But perhaps it's true of all cornbread. Anyway, here's the recipe; I cut it from a newspaper or magazine, and can't attribute it; but it was called Extreme Corn...
  • 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...
  • Weekly Cooking (and things related) Thread

    02/19/2015 3:27:45 PM PST · by Jamestown1630 · 97 replies
    This week, it's Soup and "Bread" (It's freezing here; and Soup's my favorite thing to cook anyway!) When I first developed a serious interest in cooking, my favorite cookbooks were the original 'Laurel's Kitchen' and a Shaker cookbook whose name I've forgotten and can't seem to find cited anywhere. One soup recipe that has stuck with me and remained a favorite is the "Favorite Green Soup" from 'Laurel's Kitchen.' Here is an adaptation of it, a really great soup, very nutritious, with plenty of room for variations. (In our house, it has the undignified name of 'Green Slime Soup' because...
  • Michelle Obama, the conservative? How to keep big government out of your lunch

    02/10/2015 7:58:15 PM PST · by 2ndDivisionVet · 19 replies
    Yahoo! News / The Christian Science Monitor ^ | February 10, 2015 | Husna Haq
    Michelle Obama says that 'if you don't like government ... messing with your life,' you should make better eating choices. Is Michelle Obama starting to sound more like a conservative than a liberal? How's this for a counterintuitive source on conservatism: Michelle Obama is now offering novel advice on how to keep the government from meddling in peoples' lives. “If you don’t like the doctor, if you don’t like government, if you don’t like folks messing with your life, the best thing to do is make sure you’re healthy," Mrs. Obama told Cooking Light in a piece entitled, "The First...
  • Weekly Cooking(and things related)Thread

    02/05/2015 4:15:33 PM PST · by Jamestown1630 · 117 replies
    I thought it appropriate to start with Appetizers :-) Meals made up of a lot of small, different things are my favorites; I'm very happy at potlucks, or restaurants with wide and diverse appetizer menus. Appetizers are among my favorite things to cook. I found this recipe over 30 years ago - I think it was in a Junior League cookbook. At the time it was very new to me but I learned later that ladies had been making these for decades, for cocktail or bridge parties. There are lots of variations. Some people just don't like olives; but usually,...
  • 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...
  • Vanity: New Cooking (and things related) Thread

    01/31/2015 6:01:44 PM PST · by Jamestown1630 · 47 replies
    I'm posting this vanity for two reasons: I'm trying to create a new cooking thread; some of us miss the old one, which has apparently gone dormant. I've had an interesting experience of late: The Washington Post published a recipe for Peanut Soup a couple of weeks ago, and I tried it out. (Peanut soup was apparently very popular in Colonial times, and it seems to be a staple in some Williamsburg restaurants today.) I was kind of amazed at this recipe: There's not much in it but a couple of vegetables, broth, and peanuts - but it comes out...
  • Chemists find a way to unboil eggs

    01/26/2015 2:39:12 PM PST · by Red Badger · 46 replies
    phys.org ^ | 01/26/2015 | Janet Wilson
    UC Irvine and Australian chemists have figured out how to unboil egg whites – an innovation that could dramatically reduce costs for cancer treatments, food production and other segments of the $160 billion global biotechnology industry, according to findings published today in the journal ChemBioChem. "Yes, we have invented a way to unboil a hen egg," said Gregory Weiss, UCI professor of chemistry and molecular biology & biochemistry. "In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return...
  • Curcumin's ability to fight Alzheimer's studied

    01/20/2015 12:46:10 PM PST · by Red Badger · 26 replies
    medicalxpress.com ^ | 01/13/2015 | Provided by Vanderbilt University Medical Center
    One of the most promising new treatments for Alzheimer's disease may already be in your kitchen. Curcumin, a natural product found in the spice turmeric, has been used by many Asian cultures for centuries, and a new study indicates a close chemical analog of curcumin has properties that may make it useful as a treatment for the brain disease. "Curcumin has demonstrated ability to enter the brain, bind and destroy the beta-amyloid plaques present in Alzheimer's with reduced toxicity," said Wellington Pham, Ph.D., assistant professor of Radiology and Radiological Sciences and Biomedical Engineering at Vanderbilt and senior author of the...
  • New chief of WH cupcakes, pastries

    11/23/2014 11:29:18 AM PST · by Tolerance Sucks Rocks · 15 replies
    McClatchy DC ^ | November 21, 2014 | Lesley Clark
    The White House announced Friday that Susan E. “Susie” Morrison will serve as the next White House Executive Pastry Chef. Morrison is the seventh person and first woman to serve in the role and begins “just in time to spearhead the always highly anticipated Holiday Gingerbread House,” the White House said. The position was most recently held by William Yosses, who departed earlier this year to create the “Kitchen Garden Laboratory,” a wellness through cooking advocacy group.
  • Upsetting the coffee cart: Federal regulations limit curriculum along with choices

    09/25/2014 7:52:51 PM PDT · by Tolerance Sucks Rocks · 21 replies
    The Marietta Daily Journal ^ | September 14, 2014 | Hilary Butschek
    MARIETTA — Federal food regulations going into effect this school year are affecting certain teachers’ lesson plans as well as the lunchroom menu. Limits on the calorie counts of foods that may be sold to students have interfered with the special education and culinary arts programs at Marietta High School, said Principal Leigh Colburn. The special education students sold coffee and food such as muffins to teachers and students every morning last year, but Colburn said the calorie counts of those items fall outside the new regulations because they’re more than 200 calories, which is the limit for a snack...
  • ***THE OFFICIAL FRIDAY SILLINESS THREAD***

    07/25/2014 5:52:33 AM PDT · by Lucky9teen · 87 replies
    Culinarians Day When : July 25th Culinarians Day is a special day for anyone who cooks. That means just about everyone of us get to celebrate this day. You don't have to be a chef, or a graduate of a culinary institute to celebrate this delicious day. You simply have to cook, and to enjoy the results. There's national concern over growing obesity in America. Recognizing this fact, one would think that this is a huge holiday. However, we found this to be one of the least known holidays in the country..... up to now. Not anymore! We have...
  • 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."
  • Scramble Eggs Like This, Change The Way You View the Morning

    04/16/2014 5:54:51 PM PDT · by kingattax · 65 replies
    Yahoo ^ | 4-9-14 | ADAM RAPOPORT
    Eggs and butter. That’s all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants. The fact is, your eggs will always live and die by how they’re handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you’ll have the best eggs you’ve ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly...
  • Vanity: Is there a brand of canned tuna that isn't all mush?

    04/04/2014 12:01:58 PM PDT · by Jeff Chandler · 88 replies
    Seriously, the cans say chunk light but it's all mush.
  • Nigella is barred from U.S. over drug confession: Domestic Goddess turned back at Heathrow..

    04/03/2014 5:34:04 AM PDT · by C19fan · 38 replies
    UK Daily Mail ^ | April 3, 2014 | Sam Mardsen and Neil Sears
    Nigella Lawson has been banned from the US because of her court confession that she took cocaine. Humiliatingly, the celebrity cook was stopped from boarding a flight from Heathrow to Los Angeles, the Daily Mail can reveal today. Her television career in the U.S. - she is a judge on talent show The Taste - is now in peril. The 54-year-old ‘Domestic Goddess’ was forced to confess under oath during a trial last year that she had snorted cocaine seven times and smoked cannabis in front of her children. Although Scotland Yard did not act over her confession, the U.S....
  • 'Two Fat Ladies' chef Clarissa Dickson Wright dies at 66

    03/17/2014 6:55:46 PM PDT · by jocon307 · 32 replies
    MSN/TV Guide ^ | 03/17/204 | Liz Raftery
    Clarissa Dickson Wright, one of the chefs on the BBC's "Two Fat Ladies," died Saturday in Edinburgh, Scotland, BBC News reports. She was 66. A cause of death was not disclosed. "Two Fat Ladies" featured Wright and Jennifer Paterson (who died of cancer in 1999) traveling around Great Britain on a motorbike and highlighting regional dishes.
  • The benefits of eating bugs

    03/02/2014 7:16:51 PM PST · by aMorePerfectUnion · 57 replies
    The Week ^ | March 1, 2014 | Daniella Martin
    YOU'VE PROBABLY HEARD of the Stone Age diet craze known as the Paleolithic Diet, made popular most recently by Dr. Loren Cordain's best-seller The Paleo Diet. The premise is simple: If our early human ancestors couldn't have eaten it, we shouldn't, either. It's the one time, it seems, that being like a caveman is a good thing. The theory goes (and archaeological evidence corroborates) that early hunter-gatherers, while they may not have lived as long, still had some major health advantages on most of us modern humans. They were much taller, averaging 6-foot-5 to our 5-foot-11; had stronger, heavier bones;...
  • 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...
  • Free Republic Recipe Thread for Feb 2, 2014 (Game Day)

    02/02/2014 7:43:04 AM PST · by libertarian27 · 19 replies
    FreeRepublic Cooks | Feb 2, 2014 | 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.
  • Free Republic Recipe Thread for Dec 21, 2013

    12/21/2013 9:49:37 AM PST · by libertarian27 · 56 replies
    FreeRepublic Cooks | 12-21-2013 | 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.
  • New 3D printer lets home cooks print their dinner

    12/11/2013 11:16:07 PM PST · by 2ndDivisionVet · 30 replies
    Fox News ^ | December 11, 2013
    Here’s an appliance to help you make perfect pizza every time, and we mean every time. The same technology being used to make guns, toys and even diamond rings, is being applied to homemade food. Barcelona-based 3D printing startup Natural Machines is releasing the Foodini, a 3D printer that allows cooks to create perfectly formed meals, reports the BBC. Users can combine up to six ingredients to at a time, and with a push of a button, the food comes out of the nozzle in a preprogrammed pattern. Think evenly made pizzas, burgers, and ravioli. And it’s designed so the...
  • Free Republic Weekly Recipe Thread for Dec 7, 2013

    12/07/2013 9:49:27 AM PST · by libertarian27 · 116 replies
    FreeRepublic Cooks | Dec 7, 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.
  • Your Daily Cry: This Chef Gave Up a 5-Star Gig to Cook for the Salvation Army

    11/30/2013 7:17:42 PM PST · by 2ndDivisionVet · 6 replies
    The Braiser / The Associated Press ^ | November 29, 2013 | Marcy Franklin
    This holiday weekend, the Internet is only talking about one chef: Jeff Ansorge. That’s the Minneapolis-based chef, who gave up a cushy job at Capital Grille and a salary of $80,000 to feed the homeless daily. (Because as much as we appreciate chefs taking time off once a year to feed the homeless, this guy does it on the reg — preach.) Now, Ansorge spents his days cooking at the Salvation Army Eastside Worship and Service Center in Minneapolis, where he told the Associated Press that he leads a full life...
  • Free Republic Weekly Recipe Thread for Nov 29, 2013 (leftovers!)

    11/29/2013 7:49:02 AM PST · by libertarian27 · 39 replies
    FreeRepublic Cooks | Nov 29, 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.
  • Free Republic Weekly Recipe Thread for Nov 23, 2013

    11/23/2013 8:00:52 AM PST · by libertarian27 · 77 replies
    FreeRepublic Cooks | Nov 23, 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.
  • 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.
  • Free Republic Weekly Recipe Thread for Nov 9, 2013

    11/09/2013 8:26:58 AM PST · by libertarian27 · 28 replies
    FreeRepublic Cooks | Nov 9, 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.