 |
 |
|
|
| |
| |
| |
|
|
| Articles about Cooking |
| Odd Cooking | | 2008-05-07 23:03:00 | | "Oh no! Miss Cellania has completely run out of ideas, if she's down to posting recipes!" Naw, this is still different. Lately, I've had a lot of fun teaching the kids how to perfectly roast a marshmallow over a bonfire and in the fireplace. We also are trying crystal rock candy, which is a hit-or-miss thing so far. They think that's adventuresome cooking, but they ain't seen nothin yet! What happens when a bunch of geeks, mechanics, and slackers get hungry? I mean, besides calling Mom. If you don�t have a kitchen, you have to use your imagination, or whatever is lying around. There are some pretty resourceful folks out there! Poached Salmon in a dishwasher. Cooking chicken with a volcano. Recipe for chili using a blowtorch. Grilled cheese sandwich made with a steam iron. Prison wine made in a toilet. Beer in a coffeemaker. Almost anything made by solar cooker. How to c | | By: Miss Cellania | | |
| | Cooking with Charles Oakley | | 2008-05-07 10:03:14 | | Former Knicks POWER Foward Charles Oakley is trying to get a new career. Normally former ballplayers do broadcasting or get restaurants or front office jobs.
Not Charles though, he is going to pursue a job on a cooking show. Now if he cooks as well as he boxes out, expect to see eggs and bacon all [...] | | By: Sportfiends | | |
| | Freezer Cooking Meat Sauce Recipe | | 2008-05-06 03:05:03 | | Pasta and meat sauce - one of the most popular dishes among Swedish families with children. The price of this dish has risen by 20% in the past year. In spite of that, it continues to be one of the...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]
| | By: My Recipes | | |
| | Walleye Cooking | | 2008-05-01 21:45:00 | | Walleye cooking : what are the different ways to cook a walleye?Walleye is definitively one of the most tasteful fish. Walleye are at their best for a shore lunch but they can also be prepared different ways. Here are some basic walleye cooking methods:Walleye under the broiler Simply brush walleye fillets with butter and sprinkle with seasonings of your choice. On a lightly oiled pan place prepared walleye fillet. Broil until done.Baked WalleyeDip walleye fillets in melted butter, salt, pepper and lemon juice. Place walleye fillets into shallow baking pan. Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over that. Bake at 350°F for 15-20 minutes.Walleye chowderWalleye Chowder 1 lb diced walleye 1 medium onion chopped1 large carrot thinly sliced1 can cream corn 4 medium potatoes diced into small bite4 slices of diced bacon13 oz can cream Salt, Pepper, and Garlic to taste Cook veggies until just tender, add bacon | | By: Walleye blog by Mike | | |
| | 2008 NBA Playoffs: Home Cooking - The Great Equalizer | | 2008-04-29 15:29:03 | | Article Courtesy of Ben Burns - Click Here to Buy Ben Burns Expert Sports Betting Advice
Some folks looked at the Orlando Magic in Game 3 and thought, “A three point dog? They just whipped Toronto twice!” And the same was true for the Cavaliers/Wizards Game 3. “Cleveland is a 4-point dog? After dismantling the Wizards [...] | | By: Touthouse Free Sports Picks | | |
| | The reason why I SUCK in cooking | | 2008-04-25 16:18:47 | | Living smack-dab in the heart of Sukhumvit has got me spoiled rotten.Why should I slave away in the hot kitchen when I can get cheap and yummy food like THIS in mere MINUTES made by someone else~?!This particular gourmet expert can be found in Robinson Sukhumvit (next to Sukhumvit 19), and your tummy will be happy and satisfied for just 40 baht~!! HEAVEN on EARTH~!! sukhumvit bangkok thailand | | By: Street Smart Sukhumvit | | |
| | Nonstick Grill Pan, Modern Design, Durable Nonstick Coating, Sculpted Handles, Striking, Contemporary Style, Cooking, Grilling, Pans, Grills | | 2008-04-18 11:56:55 | | Calphalon Nonstick CS Nonstick Grill Pan Nonstick durable coating is guaranteed to last a lifetime. Clean up is a breeze. No time for hand washing just put it in the dishwasher. Striking, contemporary style, clean lines, curvy silhouettes. Beautifully sculpted handles express the very soul of modern design. - Buy | | By: My Outlook on Everything Blog | | |
| | Cooking the Alphabet - B is for Bread | | 2008-04-16 06:13:44 | | Bread is one of the oldest prepared foods in the world and its first use can probably be traced back to prehistoric times.
Its easiness to prepare and its filling properties have made a a staple food of the world and is found at most dinner tables.
Fresh bread is prized for its taste, aroma and texture. [...] | | By: Cooking Rosemary | | |
| | Cooking the Alphabet - B is for Beans | | 2008-04-16 06:05:33 | | There are too many varieties of beans to cover so were going to concentrate on just the one called - the Green bean, French bean, String bean, or Snap bean, whatever you want to call it, it has become a staple bean of many country’s, due to its fleshiness and sweet flavour and its easiness [...] | | By: Cooking Rosemary | | |
| | Cooking the Alphabet - B is for Bee? | | 2008-04-14 10:43:56 | | Ok so we didn’t make the cards, (read about the challenge here) but the Bee on the other hand still has an important part to play within cooking, for we have to thank it for making that sweet, sweet honey and helping to keep our plant and flower ecosystem pollinated.
Honey is widely used in most [...] | | By: Cooking Rosemary | | |
| | Cooking the Alphabet - B is for Bacon | | 2008-04-14 10:30:58 | | One of the tastiest products to come from pork is bacon, made from the side, back or belly of a pig which is then cured or smoked, it is used throughout the world for a number of traditional dishes and is used a lot in the western world for breakfast.
There are many types and variety’s [...] | | By: Cooking Rosemary | | |
| | What’s Cooking In Canadian Plastic Surgery? Will It Affect The U.S.? | | 2008-04-14 08:24:00 | | It’s sad that deaths mark the start of any major law process in the world. Martyrs have always held a special place in the annals of history for the causes they championed. One such martyr was the 32 year-old real estate agent, Krista Stryland, a Canadian whose death due to a liposuction procedure opened a can of worms in Canadian plastic surgery.The debate which spanned for several months culminated recently in The College of Physicians and Surgeons of Ontario voting a regulation that prohibits doctors, physicians and the rest of the medical profession from describing themselves as cosmetic surgeons without being certified for carrying out plastic surgery. Closer home, the campaign for the Donda West Bill too is in full swing following the death of Donda West due to complications arising during her plastic surgery operation. Patients, plastic surgeons and governments the world over are clamoring for set standards of plastic surgery practice. Finally waking up to the realities of | | By: Plastic Surgery Institute Of California | | |
| | Cooking School | | 2008-04-08 18:44:28 | | Looking for a good chef school? Check out Culinary School Finder. They are the online source for culinary schools and culinary arts programs. Whether you want to study culinary for personal reasons or for future career, you'll quickly gain the culinary training you and be on your way to running your own kitchen, managing your own hotel, creating the perfect pastry, or any other culinary career that you choose. Cooking is fun and very enjoyable. Plus, the fields of catering and prepared food is growing tremendously, so this could be a very good career for everyone. Find the culinary school for you. | | By: Life's Journey | | |
| | Cooking Classes with Nora Valencia, in Oaxaca, Mexico | | 2008-04-08 05:19:21 | | Attending a cooking class with Nora Valencia, in her Oaxaca home, combines a lesson in Mexican culinary skills with gaining an understanding of the historical and regional importance of the use of many unique ingredients and resulting recipes. The market visit, Nora’s hands-on approach, energy level and sincerity, and the exceptional multi-course meal, all [...] | | By: UniQuest | | |
| | Cooking with Italian Pasta - The Well Stocked Pantry | | 2008-04-05 10:48:36 | | Pasta and a quickly whipped sauce make a nourishing and satisfying meal. Having pasta and a few choice ingredients always at hand makes one good to go. Available fresh or dried, in all sort of shapes, sizes and colors, storing pasta and the pantry items listed below leads to a dinner ready in no time [...] | | By: free blog | | |
| | Enjoy Cooking Games With Your Kid Today | | 2008-04-04 08:18:32 | | There are numerous cooking games for children on the World Wide Web these days but are they even near to the real thing? Does it actually matter if it’s still pleasurable for your child? Kids like to copy grown-ups’ everyday chores such as mowing the lawn, driving a car and you got to bet cooking is one of them too! Of course we don’t actually find it pleasurable doing them but they are out of the ordinary experiences for children who may be “checking” them out for their very first time. And of course parents don’t usually permit their kid to do the original thing for obvious reasons but rather use replacements such as toys to simulate these activities for him or her. Place your child in front of the PC and watch him or her turn into a little chef!There is a variety of cooking games available on the Net which are often free to play. The ones with the least hassle are directly played on your browser. Interaction is derived from using the mouse, keyboard or a combination of b | | By: Munny4Hunny | | |
| | Cooking with Herbs | | 2008-03-31 12:02:18 | | What herbs go with what foods? I never remember, so I decided to add it to my blog!
Basil - Sweet, minty, sometimes peppery. Often paired with tomatoes and used in pesto.
Cilantro - Sage citrus flavor with fragrant aroma. Popular in Asian and Latin dishes.
Lemon verbena - Has intense lemon scent and flavor. Use the [...] | | By: Recipes from Grandma | | |
| | School of cooking | | 2008-03-29 19:46:16 | | Most of people have their own hobbies and habits such like plants, sports, cooks, natures, housing, etc. Some people have hobbies of cooking so they do all about that and dreamed to enroll at chef school when they aim to make it true. If you are one of that people, there is good news for [...] | | By: Online Marketing Bloggers | | |
| | Free Games Cooking Fun Online Games | | 2008-03-26 13:52:53 | | One of the best games online for fun while cooking is Frogs. Play Frogs Online Free or choose from many other games that are fun and safe for kids of all ages. Play Frogs Online Free or choose...
A Disabled U.S. Army Veteran, Child Abuse/Molestation Survivor Working to Make Money Online and Help Others Do The Same. Google Adsense Tips and SEO Search Engine Optimization advice. But don't leave out Shopping and Go Green Products Like Gaiam. And Free Games, Cheat Sheets and of course Ugg Boots!
| | By: Make Money Online SEO Adsense Tips Gaiam Ugg Boots | | |
| | Cooking the Alphabet - A is for Apple | | 2008-03-25 11:31:38 | | What else could it be apart from the Apple for the first letter in the alphabet. One of the worlds most common and popular fruits, there are over 4000 varieties which all hold different attributes from juicy and crunchy, to soft and mealy, from sweet or sour, to red, green or yellow, they are all [...] | | By: Cooking Rosemary | | |
| | Cooking the Alphabet | | 2008-03-23 15:34:29 | | Whilst doing some boring research on the web, we stumbled upon some fun food cards by the British Nutrition Foundation. The cards are aimed at teaching children about devising food chains and constructing a food alphabet using a food for each letter. We thought to our selves that this could be a fun challenge to [...] | | By: Cooking Rosemary | | |
| | RSVP Multi Blade Stainless Steel Herb Scissors Cooking Utensil or Gadget | | 2008-03-22 04:37:26 | | The Endurance Stainless Steel Herb Scissors make cutting and chopping herbs easy. Ideal for chopping and cutting Basil, Chervil, Chives, Cilantro, Dill, Fennel, Marjoram, Mint, Oregano, Parsley, Sage, Scallions, Savory and Tarragon. blade design features a set of five, sharp 3" stainless steel blades The large plastic handles have a soft silicone lining for the most comfortable grip. 7.5" long | | By: Really Cool Gadgets, New Gadget Review, Gadget New | | |
| | Ways To Cut The Fat In Cooking | | 2008-03-17 07:03:00 | | I don’t know, I feel like I am losing my mind. I know I wrote something up about how to cut fat in the way you cook, but I can’t find it! So, forgive me if I’m repeating something here But today I wanted to give 20 suggestions on how to cut the fat in your regular recipes. I know I’m always on the lookout for healthier recipes but many of them are just so different from the basic foods that I enjoy. I’m not a gourmet eater - I don’t have the time, nor do I actually enjoy cooking. So, I’d much rather use my own recipes but find ways to lower fat. So, here are 20 suggestions on how to take away the calories in your everyday meals:
1. Use nonstick cooking spray instead of butter or oil; or at least choose liquid oils over solid fats (preferably canola oil or olive oil)
2. Choose extra-lean meat and skinless chicken breasts
3. Trim all visible fat from meat
4. Grill, broil, bake, braise, steam, poach | | By: Our Wicked Weighs | | |
| | Guess what Disney is cooking up now? | | 2008-03-08 20:22:00 | | From the beginning of September until late October, Walt Disney World's Epcot holds it’s annual "Food and Wine Festival" throughout the World Showcase, and parts of Future World. Each country hosts it’s own traditional fair from the various regions throughout it's nation, or neighboring countries. They also invite non-showcase countries to join in the festivities--for 2007, Okalahoma was featured next to Japan. The best thing though is that the food deliciously gourmet and completely affordable. Prepared daily by chefs, served in artfully-arranged proportions, and featuring products from companies like Mission Hill and Kerrygold this event is enough to send you on a trip around the world! | | By: Food and Travel on the Go! | | |
| | Thai cooking in Chiang Mai | | 2008-03-08 01:51:00 | | Thai cooking in Chiang MaiA Lot Of Thai Cooking School+66 53-800724. A family run home cooking class. Teach by the owner for every class. Welcome for vegetarian and any kind of food restriction. Courses included Market tour and provides a recipe book from which you can cook by yourself at a later date. Baan Thai Cookery School11 Ratchadamnoen Road, Soi 5, near Thapae Gate, +66 53-357339 / +66-16714120. Courses include a cook book and market tour. Have full day or evening classes. Chiang Mai Kitchen Cooking School+66-97002099.Just 20 minutes from downtown Chiang Mai, and offers a fresh approach to Thai cooking instruction. The organic herb and vegetable garden supplements ingredients are purchased at the morning market. Before and/or after your day in the kitchen, stay overnight in their charming, traditional Thai bamboo house. Chiang Mai Thai Cookery Schoolat 1-3 Moon Muang Road+66 53-206388 (fax: +66 53-206387).Offers 1/2/3/4/5-day courses. Recommended by Lonely Planet, | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Cooking a whole salmon | | 2008-03-07 10:46:00 | | Cooking a whole salmonPreparation time : less than 30 minsCooking time : 30 mins to 1 hourfor Serving : 12A classic dish good at buffets and for large number of guests. Can be prepared in advance. Whole salmon Ingredients :1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned4 sprigs fresh parsley½ lemon, sliced2 bay leaves150ml/5fl oz dry white wine2 tbsp vegetable oil Method : Cooking a whole salmon
Heat the oven to 190C/375F/Gas 5.Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.Bake the fish for 50-60 minutes.Serve hot or cold. If you want to serve it cold, allow the fish to cool n the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.Source : bbc.co.uk
| | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Cooking.com - KitchenAid Chrome Chef's Chopper Mini Food Processor $49.95 | | 2008-03-05 11:35:27 | | KitchenAid Chrome Chef's Chopper Mini Food Processor $49.95Choose the KitchenAid mini food processor and use it to make salsas, sauces, relishes, dips, pesto and much more. This item was tested, rated and comes recommended by the professionals at America's Test Kitchen. Cooking.com is a proud sponsor of America's Test Kitchen, the most watched cooking show on public TV.$5.99 Super Saver Shipping at Cooking.com!Coupon Code: C82899 Expires March 12, 2008
| | By: cheapdanny | | |
| | Tuscany Cooking Class Recommendation | | 2008-03-04 17:38:00 | | Leigh Anne Farrell (the reader who recommended an Amalfi Coast villa rental) took a cooking class with Accidental Tourist out of Florence. She said - that was definitely a highlight of the trip for me. I bought a pasta machine soon after returning, and my son and I have made a lot of fettuccine!Accidental Tourist operates one-day cooking classes, winery tours, and walks and half-day picnics and wine tours in the Chianti region of Tuscany. They pick up participants in Florence so it's a great way to see some of the countryside without renting a car.
| | By: Italy travel news | | |
| | Bachelor Cooking. | | 2008-02-28 14:10:00 | | February 29 ... I don’t need to tell you that today is Leap Year Day – a once in four years opportunity for a girl to do the marriage proposing. Society is much more relaxed about such things nowadays however, and most girls would not wait four years to take the initiative – and I doubt that many confirmed bachelors today are having sick days and locking themselves safely indoors, in fear of the office harridan giving them a lustful look. There are no firm food traditions for the day, which is a little sad, but I cannot let this once in four years opportunity go by without finding some food connection. Most modern girls thinking of making a man permanent in their lives would consider the question “Can he cook?” before popping the question. Not so long ago the only men who cooked were professional chefs – it was very rare for an mere man to take up kitchen implements and those who did were viewed with some suspicion. Nevertheless, occasionally it must have been an absolu | | By: The Old Foodie | | |
| | A Blogger’s Cooking Gadget | | 2008-02-25 12:45:06 | | Blogging and cooking doesn’t go very well together. I don’t know how many times I burned my food because I went over to my laptop and got caught up and totally forgot cooking.
So since we moved into our new place and the kitchen is pretty small (the stove only has 2 cooking fields) I decided [...] | | By: Random Good Stuff | | |
| | Cooking.com - Krups Polished Steel Panini Grill $79.99 | | 2008-02-22 06:33:35 | | Krups Polished Steel Panini Grill - 20% OFF at Cooking.com! $79.99Krups Polished Steel Panini Grill: Panini is Italian for little grilled sandwiches or snacks. Many favorite bistros are now featuring these tasty grilled sandwiches on their menu, but why go out - you can make your own delicious version right at home! The grill is two-sided and features a nonstick, ribbed surface so your sandwiches and snacks easily remove once cooked. A cool-touch chrome exterior ensures safe operation. An indicator light signals when the grill is on and a regulator light switches off when the cooking temperature is reached. Designed with a floating hinge system so you can grill food of varying thickness. For cleaning, allow to cool then wipe with a soft, damp cloth. For extra culinary ideas, it includes a recipe book. Features nonstick plates for easy removal and quick cleanup. Cool touch Handle for added safety. Floating hinge adjusts automatically. Locking latch for upright storage.$5.99 Super Save | | By: cheapdanny | | |
| | Cooking Borshch - Traditional Russian Dish | | 2008-02-19 01:02:58 | |
Russian people cook Borshch very well as it is a Russian traditional dish. It is regular and favorite meal for many families in Russia. Since I am on my holiday in Tatarstan, Russia now, I am going to write about how one would make Borsch. You may try to cook it for the members of [...] | | By: voyage echoes in the wind | | |
| | | 3 Tips for Cooking Chicken Healthy | | 2008-02-03 11:51:00 | | Photo from FreeDigitalPhotos.net3 Tips for Cooking Chicken Healthy by Yuki ShojiCan you remember a time when you got sick of eating chicken? Most of us who have tried repeatedly to live healthy can. There are three healthy ways to cook chicken, and even better, they're surprisingly easy to do. Since part of living a healthy lifestyle and maintaining an attractive figure requires your primary source of protein to come from chicken, it is only fitting that you should know the healthiest and quickest ways for eating it. Tips for Cooking Chicken #1 Boneless, skinless chicken breasts Boneless chicken breasts are the absolute quickest way to go about preparing chicken. You can buy them at any grocery store and use them as you need them when you make meals. Just pull one from the freezer, thaw it and cook. Buying your chicken this way is much cheaper and much easier than buying a whole chicken and having to remove the skin and cut it up yourself. With the bones and skin already removed | | By: The Food Expert | | |
| | | | | Fast, Energy Efficient Cooking | | 2008-01-19 14:26:00 | | No, it's not a campfire or a blow torch.I have a childhood memory of my mother making our dinner using a pressure cooker. It had a small weight on top of it that would bobble around when it reached full steam. I have to admit, it seemed a little intimidating, knowing that if you touched it the wrong way, it might explode all over the kitchen.Fast forward to adult life. One of my holiday gifts was a pressure cooker. ( So much for jewelry and clothes.) Oh no, I thought. I'm not using that thing. It's old fashioned, it's passe, and most importantly, that thing is dangerous!After a few years, I decided to open the box. I read the instructions. I inspected the pot. Hmmm...no more bobble weight on the top. The new models seemed pretty much idiot proof now. So I gave it a try, with careful supervision. I sauteed a little onion, carrots and celery and threw in some chicken parts, seasoning and water. I sealed it up and turned on the heat. I sat there, staring at the thing to make sure it didn't explode. It didn't, naturally. And in 15 minutes, I had made chicken soup. I was amazed. I will try this again, I thought. And I did. Again and again. Now I am a huge proponent of pressure cookers. I use it all the time, and my family is amazed at what comes out of there so quickly. Pot roast, chicken, our lamb and french bean stew...in the time you would boil pasta!At some recent family gatherings, the ladies would congregate and swap stories, one of which was about their beloved crock pot. In only 8 hours, they would come home to a nice hot meal. That's all good but 8 hours? Not only is the pressure cooker faster, but it uses a heck of a lot less energy. 8 hours vs. 15 minutes. I mentioned this to the ladies. And they say,"Oh yeah, but I'm afraid of it." Aren't we all? Hell, if we can give birth, this is a cakewalk.There are several good ones on the market. If you have an interest in an energy efficient way to cook your family a nice, healthy meal, this one is my choice.F | | By: I Dream of Greenie | | |
| | [MyTuneBD.Com] The Club of Entertainment, Ringtones, Wallpaper, SMS, Jokes, Funny Videos, Full Version Warez, Web2SMS, Poetry, Beauty Tips, Mehndi Design, Cooking, Online Games, Greetings Card | | 2008-01-19 02:41:00 | | http://www.funyhours.com Here you can free get all types of wallpapers ring tones music songs mp3 songs audio songs cooking womens corner telephone directory al islam poetry jokes greeting free online games cards funny videos online games softwares and much more
Click Here http://www.funyhours.com Thanks Instant message from any web browser! Try the new Yahoo! Canada Messenger for the Web BETA __._,_.___ Messages in this topic (1) Reply (via web post) | Start a new topic Messages | Files | Photos | Links | Database | Polls | Members | Calendar [MyTuneBD.Com] MARKETPLACE Earn your degree in as few as 2 years - Advance your career with an AS, BS, MS degree - College-Finder.net. Change settings via the Web (Yahoo! | | By: Download-free-wallpaper.blogspot | | |
| | Give Your Cooking Some Kick With Granulated Maple Sugar | | 2008-01-02 04:40:00 | | Give Your Cooking Some Kick With Granulated Maple SugarBy Philip RozekGranulated maple sugar is just a dried, table sugar-like form of maple syrup. It's easy to make, and you can use it for all kinds of things in the kitchen.In colonial times, granulated maple sugar was easier to store because it was dried. It was also lighter in weight because all the water had been evaporated off. Today, it's practical because you don't have to refrigerate it the way you have to refrigerate a bottle of maple syrup once you open it.It can be used for pretty much the same things as ordinary table sugar. You can put it on cereal or oatmeal, or you can put it in tea. Of course, it's a traditional glaze for meats, a great topping on cookies or coffee cake, or can be made into any thing your imagination allows.You can turn maple syrup into granulated maple sugar by boiling the syrup down in the same way you'd make maple candy. Once you let the chunks of maple harden, cool, and dry for an hour or two, use a screen or something to grate it down into a fine powder.The maple sugar might stick together and cake if you make it in a humid atmosphere or don't dry it out enough before storage, so the dryer you can get it before and after grinding it into powder, the better.Once you have your finished product, a little bit can go a long way. Granulated maple sugar is very strong, so you don't need much to pack a lot of flavor into your foods. If you want, you can mix it in with normal table sugar to give the sugar a wonderful maple-flavored character.Philip Rozek invites you to step into the world of maple syrup at http://www.maplesugarrecipe.com/articles.html where you can learn about organic maple syrup, Kosher maple syrup, Canadian maple candy. He'll even show you five reasons to make all-natural maple sugar candy at home.Article Source: http://EzineArticles.com/?expert=Philip_Rozekhttp://EzineArticles.com/?Give-Your-Cooking-Some-Kick-With-Granulated-Maple-Sugar&id=901929 | | By: The Food Expert | | |
| | | Cooking lessons | | 2007-12-27 08:09:58 | | I didn’t just eat christmas dinner this year, I actually cooked it as well, with Lisa. And I realised a funny thing.
There were a number of pots and pans of vegetables on the stove which needed boiling. Now normally this is how I boil something. I put hot water into the pan, put the [...] | | By: I look so I can hear... | | |
| | | Consider an Irish Ballymaloe Cooking Holiday | | 2007-12-19 21:52:00 | | Why sit at home & watch Martha have all the fun? Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience! Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school. Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors. The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes. You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course. The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes. The main chef at Ballymaloe is founder Darina Allen, who is considered to be one of the best cooks in Ireland, in 2005 she was named the International Association of Culinary Professionals’ Cooking Teacher of the Year. Allen takes on cooking with a concentration on healthy ingredients and stylish meals. Enjoy an Irish holiday & leave with not only culinary & travel experience, but cooking too! Eat well & Laugh often. | | By: Best diet for life | | |
| | Hanukkah Cooking Traditions | | 2007-12-09 23:27:04 | | Whether you are sincerely seeking opportunities to explore new cultures or you are Jewish seeking great recipes and cooking tips for this important time of year you’ve come to the right place to get some of the basics. For as long as family traditions have been around eating good food at these events and during [...] | | By: Bu.bulicio.us .:: The Way Life Should Be ::. | | |
| | Cooking for Dummies | | 2007-12-04 20:20:00 | | Two of my best friends have just started to try a little bit of cooking. They have almost no experience and both get very nervous about it. They asked me where they should start and I recommend that beginners start by using recipes. Certain dishes are easier than others and I have compiled a short list of the best ones to start with because they are hard to mess up. So, if you're a beginner ready to start, just look up any of these recipes on www.allrecipes.com and pick one that is rated well. Let me know how it turns out!Vegetarian or Meat Chili - Great one pot meals where you don't have to worry about over cooking.Salad Dressings and Dips - Most are just putting all the ingredients together and stirring or shaking.Baked Ziti - especially easy if you use jarred sauceMeatballs - A little more work but still easy.Mashed Potatoes - Just don't over mix.Tacos and FajitasTuna Pasta SaladChicken CacciatoreCapreseReuben SandwichSmoothies - you'll need a blenderFor Desserts, start with try | | By: FoodMayhem | | |
| | Cooking with Pooh | | 2007-12-02 16:47:00 | | Yes, this is a real, published cook book. Here's the Amazon link if you don't believe me. And yes, they really are asking too much for us to be adults and overlook the painfully obvious potty joke that is the title.I noticed the book is no longer in stock and Amazon doesn't know if it will ever be republished. Pity. I can think of some great books to add to the instructional series. Consider the following bestselling titles:Decorating with Pooh Making Friends with Pooh Getting Dressed with Pooh Table Etiquette with Pooh Learn to Knit with PoohOkay, now I'm just grossing myself out. Sorry guys, I just couldn't rise above this one. | | By: Hollywood Flakes: Get 'em While They're Hot | | |
| | | The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe | | 2007-10-23 07:55:00 | | With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share. “Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses. These cheeses are divided into three main groups: soft (non-melting), melting and hard. The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They stay put, and this characteristic makes this mild-tasting cheese group well-suited for hot dishes. An easy way to enjoy this cheese is to simply cube it and fry it in a hot skillet. Soft cheese varieties include queso blanco, panela, queso para freir and queso fresco. They are all mild-tasting and perfect in dishes where you want the cheese to stay put, such as enchiladas and burritos. The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “oohy-gooey” factor, as with quesadillas, tacos, pizzas, grilled cheese or even cheeseburgers. This mild-tasting group includes: queso quesadilla, asadero, queso de papa, Oaxaca and queso para derritier. The third and final group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include cotija, anejo enchilado and duroblando. Cotija is used much like Parmesan. Anejo enchilado is rolled in pap | | By: Best diet for life | | |
| | Vegetarian Cooking Issues | | 2007-10-22 21:35:19 | | I should preface this post by saying that I am a Vegetarian foodie. If you are not aware, according to Slashfood,
a foodie is someone has an ardent or refined interest in food. I really enjoy creating unique and unusual dishes that few people would take the time and effort to cook. [...] | | By: Pigonastick! | | |
| | Ny Giants Legend Leonard Marshalls golf cooking and wine tour of Italy | | 2007-10-22 06:44:59 | | Celebrity Tours, Inc. is offering the unique opportunity to experience playing golf at Italy's finest golf courses with New York Giants Legend and true gentlemen Leonard Marshall. Leonard will be present for the duration of the Tour and the participants will play golf, dine and spend quality time with Mr. Marshall. Leonard enjoyed a very successful career on the Football Field. Dates 24-30 October
- 2004-08-08 | | By: UniQuest | | |
| | | 10 Tips On Good Cooking | | 2007-10-02 14:50:30 | | 1. Cut down cooking time: Fish ought to be slightly pink at the backbone, string beans a bit crunchy in the mouth while brown-fleshed fowl, sea food, roasted game and veal all win from not having been around too long in pots and pans. The Chinese have practiced this method for a very long time.2. Avoid complicated preparations: Jellied crayfish a la Parisienne with all sorts of mayonnaise is less tasty in the long run than crayfish in a simple oil and vinegar dressing.3. Priority to fresh market food: It is best to draw up the menu in keeping with the freshest and most appetizing products to be found on the market that very morning. 4. Stop the practice of hanging game or marinading dishes: The new chefs no longer serve "high" dishes, game being settled but fresh, and have done away with spices that only too often disguise the taste of doubtful fermentations.5. Accent on reduced menus: Restaurants which offer the customer a huge menu are compelled to keep a lot of things in stock. Fresh food tends to suffer from longrefrigeration.6. Lighter sauces: The heavy sauces like bechanel, Grand Veneur and Mornay, so time consuming to make and so rough on the liver, have been banished for good as have gratins, that some cooks relied upon to disguise the less than fresh taste of some fish.7. Honor the regional dish: The simple and filling regional dishes "like mother made them" have come back into vogue.8. Master all the techniques: The new chef must know how to use the most modern equipment — and when not to. Examples: Paul Bocuse will prepare a tasty fish cooked in its own juice in a micro-wave oven while the Troisgros brothers will cut their delicious string beans one by one and lengthwise by hand. 9. Light and diet-conscious food: A real turning point in the history of French cooking came with the discovery of strangely-matched salads and the advent of fresh vegetables and sauces without fatty matter.10. Invention: Gault and Millau have had the last word on this essential rule. "Yes, they invent," the two wrote. "They have turned their backs on routine. Everything goes. If mashed carrots do not work out well with andouillette they try lentils or broccoli. They are not frightened of serving raw fish, and will take a chance with condiments and exotic recipes. They have rehabilitated simple things like cod, goose, tunafish, and boiled eggs which Manicre of the Pactole serves withcaviar.Article copyright BookOfTips.Blogspot.Com - Find helpful tips that can help you with your daily activities. All rights reserved. No part of an article may be reproduced without the prior permission. | | By: Book of Tips - Find helpful tips that can help you | | |
| | Eat your Veggies! Simple Cooking Methods | | 2007-09-25 06:08:00 | | Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best? There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key... Raw Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad! Steamed Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone | | By: Cooking is Easy | | |
| | Why Blogging is Like Cooking | | 2007-09-24 14:21:41 | | It’s a new wisdom for me. I happen to cook for the last two weekends and I felt something close between blogging and cooking. I actually do some research while cooking, and this post is the fruit of the research. Have fun reading!
Rules to Cook a great Food
To cook a great food, you [...] | | By: The Tao of Blogging to Wealth | | |
| | Firefighters Next for Cooking Show? | | 2007-09-23 02:23:00 | | Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home. “It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer. The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef. “I’m somewhat surprised and excited and honored,” said Martin. “Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.” Martin delighted everyone with wild elk, Idaho potatoes and a huckleberry dessert. I can just hear the catch phrase now, “I’m your huckleberry.” What’s different about this show, which might just make it work is that instead of the show being shot in a studio, it’s shot in a real fire station. “The engine company and the truck company here are in service, so if they get a call, they’re going,” said Hanneman. Whatever you do, Eat well & Laugh often | | By: Best diet for life | | |
| | Vietnamese Home Cooking with Green Papaya & Shrimp | | 2007-09-23 02:18:00 | | Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe. Ingredients: 1/3 pounds large shrimp, cleaned, de-veined2 tablespoons olive oil ¼ teaspoons salt 1/8 teaspoon ground white pepperJuice of 1 small lime2 cloves garlic, minced1 teaspoon sugar 2 ½ tablespoon fish sauce (nuoc nam)½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)1 tablespoon olive oil 1 tablespoon minced shallots3 cups julienned green papaya¼ cup chopped fresh Vietnamese coriander leaves, divided¼ cup chopped fresh Thai basil leaves, divided3 tablespoon finely chopped, unsalted dry-roasted peanuts Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise. In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved. In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture. Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil. Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil. Eat well & Laugh often. | | By: Best diet for life | | |
| | Simplified cooking with MW | | 2007-09-18 06:34:00 | | You can easily roast nuts like cashews and groundnuts in microwave and store them for future use. For this, spread out the nuts in the microwave safe plate (preferably plate instead of bowl) and micro high for about 2 minutes for 1/2 cup of nuts. However, just check once in between and ensure they dont get burnt. Dont consume immediately. They become crisp when cooled.Make paneer in the microwave-- Micro high 4 cups of milk in a doubly sized microwave safe bowl for 5 minutes. Stir every 2 minutes in between. Now add 2 tbsp of curd and micro high for 1 more minute. Leave it to cool for five minutes and then drain out the water. To blanch tomatoes, use a toothpick to make holes in the tomato and micro high it for around 30 seconds. Allow a standing time of 2 minutes and then blanch them.To extract juice from tamarind, add some water to it and micro high for 3 minutes in a microwave safe bowl. Allow standing time of 5-10 minutes and extract the juice. Its much easier to do this way. To get more lemon juice, micro high the lemon for around 20 seconds in a microwave safe plate. My entry to Srivalli's MW EventAffiliate of Simple Indian Food, Ideas money, Inspirations for life, Easy crafts, Earn a Crore, Time Pass | | By: 100% Microwave Cooking | | |
| | Holland America Offers Cooking for Kids | | 2007-09-14 16:45:07 | | As a follow-up to any earlier post http://www.yourcruiseyourway.com/wordpress/?p=27 , I just read where Holland America is now offering the Culinary Art programs for kids and teenagers. This is a continuation of the initiative by Holland America to develop it’s image as a family cruise line, in conjunction with the fabulous Club HAL, The Loft and The Oasis children’s centers. | | By: Your Cruise Your Way Cruise Blog - Best of Cruise | | |
| | Basics of Microwave Cooking | | 2007-09-14 06:41:00 | | Before Cooking-• Aluminium vessels and glass containers with designs are a big NO for microwave.• The plastic containers that you get as free gifts when you purchase microwave are better used only for reheating. Avoid cooking in it.• To ensure that the glass bowl that you are using is microwave safe, fill it with water and micro high for a minute. If the bowl continues to remain cool, it is fit for cooking.• Ensure that the vegetables are evenly cut for even and faster cooking. Add water to just dip the vegetables and keep adding when required as excess water will delay cooking.• Microwave cooking requires a little more water than cooking in gas.• Rice is best cooked in microwave if soaked in water for at least 20 minutes.• To cook dal faster in microwave, soak it in water for half an hour.• Before cooking potatoes, tomatoes, pierce them all over so that they don’t blast.During cooking-• Timing plays a crucial role in the success of a microwave recipe. The time taken to cook rice, dhals and vegetables differ with quantity, quality and size of the cut vegetables.• Mix the food well once every 2 to 3 minutes, so that it cooks evenly.• Keep checking if there is sufficient water, else food will get burnt.• For cooking dals, always use a larger vessel, add some turmeric powder and few drops of oil to prevent spilling.• Microwave extracts more taste from spices and salt…Hence use a bit lesser quantity than what you use for cooking on gas.After Cooking-• Use some cloth or gloves to remove the glass bowls from the microwave.• After removing the glass bowls from the microwave, don’t keep it directly on slabs or cold surfaces as it will develop cracks. Always place a thick towel and then the glass bowl on it.• Always allow 2-5 minutes standing time for food cooked in microwave prior to consumption.Affiliate of Simple Indian Food, Ideas money, Time Pass, Inspirations for life, Easy crafts, Earn a Crore | | By: 100% Microwave Cooking | | |
| | Hoi Pad Nahm Prik Pow : Thai Cooking | | 2007-09-03 11:23:00 | | Hoi Pad Nahm Prik Pow.A Recipe of Kasma Loha-unchit By thaifoodandtravel
Ingredients for Stir-fried Clams2 lb. fresh clams2-3 Tbs. peanut oil8 cloves garlic, chopped6-10 Thai chillies, cut in half crosswise and bruised with a knife blade2-3 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste2 Tbs. water, or soup stock1-2 tsp. sugar, to taste1 packed cup Thai basil leaves (bai horapa), flower buds may also be used1 Tbs. fish sauce, as needed to tasteRinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock. S | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Using Spices for Cooking Asian Food | | 2007-08-31 10:34:00 | | One of the simplest ways to boost flavor and improve your cooking is to toss out stale jars of dried ground spices and to buy whole spices to grind yourself. Heating a spices, whether toasting it dry or frying it in a bit of oil, further enhances its flavor, giving the spice a fuller character.Toasting spices gives them a deeper, nuttier flavor. Cooking them on the stove lets you keep an eye on them and enjoy their fragrance.Grind whole spices for freshness and flavor. Whole spices have four times the shelf life of ground spices because their seed coatings and barks protect their flavors, which aren't released until they are ground or heated. A coffee grinder devoted to spices makes grinding a snap, though you can also grind spices, especially small quantities, in a mortar and pestle.Try toasting spices for an even deeper flavor. Whole spices work best for toasting because ground spices can burn easily. Some people like to roast their spices in the oven, but I like the control I get b | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Adventures in Cooking | | 2007-08-31 10:01:00 | | Cooking a masterpiece really isn't all that hard. I remember when I was first learning how to cook.I was at a banquet when I was in college. At the banquet, they served Chicken Cordon Bleu... | | By: Cashsurfers | | |
| | Cooking Mama ships half million units on DS | | 2007-08-15 19:26:13 | | It's the story of the little franchise that could as Majesco announced Cooking Mama on the DS has shipped a half million units.The DS game, and its Wii counterpart, have been responsible for significantly boosting Majesco's bottom line. Despite control issues with the Wii version, which Majesco addressed soon after, the DS version is definitely a shining example of solid DS control design.With a sequel in the works, it doesn't look like Cooking Mama is slowing down anytime soon. Although there isn't an official release yet, Todd Greenwald, an analyst with Nollenberger Capital, expects the sequel Cooking Mama 2: Dinner with Friends to be out by this holiday season. He goes on to say that Majesco may have found a gold mine in the casual market and will probably be focusing more effort on taking its relationship with Japanese developers to bring more casual titles to the Wii and DS. He expects Cooking Mama 2 could generate $20 million or more for the company. As Mama would say in her | | By: Online Games | | |
| | Cooking terms | | 2007-08-13 13:38:00 | | frankly, I am a beginner in cooking area, so when I read a recipe in english, it has a terms that I found very confusing, so here some terms that I've found with the definition. so you don't have to through the same confusion as I do.
Al denteIn Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.
Baste:This is when you baste meat with a sauce or marinade as it cooks. Roast lamb or chicken will benefit from being basted with the juices in the pan during cooking, in order to keep the meat moist.
Dice: I guess this has something todo with cubus, and I am right. This is when you chop ingredients into neat cubes.
Marinate: A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It's always kept in the fridge.
Fondue: From the French word for "melt", the term could refer to food cooked in a communal pot at the table or to finely chopped veggies that have been slowly cooked to a pulp and used as a garnish.
Worcestershire: sauce Developed in India by the British, this dark, spicy sauce got its name from the city where it was first bottled...Worcester, England. Used to season meats, gravies, and soups, the recipe includes soy sauce, onions, molasses, lime, anchovies, vinegar, garlic, tamarind, as well as other spices.
source:http://reluctantfourmet.com
| | By: food, recipe, cooking | | |
| | Jewish Moroccan cooking. | | 2007-08-13 12:31:00 | | photo: Angela Brkic "In Morocco, Jewish cooking is still rated as one of the four best styles in the country, on the level of those of Fez, Tetouan and Marrakech." -Claudia RodenWhen we came across a restaurant review which included the quote above, we began wondering is the great Claudia Roden right? We would love to hear what you think. Here is part of the review of an Australian restaurant. the reviewer was Helen Greenwood. It was published in the Sydney Morning Herald and described the cuisine as "middle-eastern" - oops.Moroccan Feast suggests an evening of home-cooked abundance, redolent with spices, full of "contrast and surprises", to quote the wonderful food writer Claudia Roden. But the voice on the phone sounds more Israeli than North African.Unable to resist, I put the question. "Yes," says the voice, which belongs to Yariv Rozen, "I'm from Israel but my father came from Morocco and I also have two Jewish Moroccan ladies in the kitchen." So what is the difference betwee | | By: THE VIEW FROM FEZ | | |
| | tips for cooking pasta | | 2007-08-13 07:02:00 | | you know, there are tons of tips about how to cook pasta, here one of the tips, enjoy
To cook pasta properly, you need a really big saucepan full of boiling water. The pasta absorbs a lot of water when it cooks, so it needs a lot of it. Also, the more space the pasta has to move around in, the quicker it cooks and the less likely it is to stick together.
Bring a large pot of water to the boil. When it's at a rolling boil, add a good teaspoon of salt — you need to add a lot of salt as this is what will help flavour the pasta.
You don't need to add any oil to the pasta water — it doesn't really make much difference to the pasta sticking together or not.
As soon as the pasta is in the water, stir it well to make sure it separates and doesn't stick together — this is the main tip for preventing it from sticking, and you should stir it a few times in the first few minutes of cooking.
Cook the pasta for the number of minutes stated on the packet — set a timer.
Check it a couple of minutes before you think it should be ready as sometimes ambient humidity plays a role in the pasta cooking more or less slowly.
If you're serving the pasta immediately, tip it into a colander set in the sink and as soon as all the pasta is in the colander, carefully pick the colander up and set it on top of the saucepan. This will catch some of the cooking water which you can use to thin the sauce if necessary later on. Transfer this water to a jug or large bowl.
Return the pasta to the pan it cooked in and add ladlefuls of sauce until it's coated as you like. If your sauce is a little thick at this stage, this is where you can add some of the cooking water to achieve the desired coating consistency. Tip pasta into a large serving bowl and top with remaining sauce.
If you're cooking the pasta to be served later, rinse under cold running water until cold. Add a little olive oil and toss pasta to coat it in the oil. When you reheat the pasta, plunge it into a large saucepa | | By: food, recipe, cooking | | |
| | New Food/Cooking Contests! | | 2007-08-09 17:51:47 | | Most of these contests have very good prizes, some up to $1,000,000 in cash for the grand prize winner. If you like to cook, and have an exceptional recipe, why not enter?
Click Here for Contests with recent expired deadlines
Click on the name of the Contest to enter or for more information
Harmony Sweets Recipe Contests - [...] | | By: Food Hype | | |
| | Kitchen Tip #1: Now we're cooking... | | 2007-08-07 06:17:00 | | Before I discovered the joys of cooking, I knew the pleasures of eating. Nothing was more blissful than watching my Mom whip up something fabulous. As I grew older, I began experimenting, unknowingly incorporating what my mother does. So, as a fledgling cook, I discovered a few things. Finding any recipe to fit scraps in the fridge is deadly. A few sweet potatoes should just be roasted or tossed if sprouting spindly legs. What was on the menu was Sweet Potato and Pumpkin cake. If I actually thought about it logically, I would have realized how revolting this would be. I baked it and baked it for what seemed an eternity... and it still was goopy. Fortunately after this disaster, I always stepped back from recipes to think, do I want to eat this? or would I reserve this delicacy for my worst enemy? So aside from understanding spices and letting one's creativity loose in the kitchen to make both disasters and then culinary miracles, was grasping how important good kitchen tools are. So, my latest discovery and recommendation for simplifying and beautifying your lives are the fabulous CalEbayphalon Contemporary pots and pans. I did a bit of research before putting this set on my wedding registry, but nothing prepared me for the absolute glee that would follow. You immediately become a better cook because you wipe away many pitfalls, such as burning food due to absentmindedness. These pots and pans have a substantial feel and a slick look. The surface heats evenly, and ingredients blend and cook to perfection. And if you get lost in an episode of Lost, your food not only does not burn, but it retains moisture. And with conveniently clear lids, you can see what your food is doing. Perhaps it's doing the merengue, but whatever it going on it's usually not involving becoming dry nastiness. Food never sticks due to the hard-anodized exterior and nonstick interior. The cleanup is quick and easy, with no staining or discoloration with time. You won't turn back. Toss those cheap pans in the trash bin and opt for a set, instead of individual purchases. The 8 or 10 piece sets have far more bang for the buck and if you're lucky, you can find an unopened set for much less on Ebay.PRODUCT: Calphalon Contemporary Nonstick 8 or 10 piece set of pots and pans8 pc (Model JR8A), 10 pc (Model JR10A)Hard-anodized aluminum exterior, nonstick interior8 pc Set Includes:8" omelette pan10" omelette pan1.5 qt sauce pan w/cover2.5 qt sauce pan w/cover8 qt stock pot w/cover10 pc Set also has:3 qt sauté pan w/coverPROS: sturdy, attractive, clear lid to see food, food cooks evenly and does not burn, may use on stove top or inside oven up to 450 degrees, food doesn't try out, quick cleanup, good value, last FOREVER, long handles that stay cool, lifetime warranty,CONS: may be heavy for some, must clean by hand
| | By: Ladybug & Co | | |
| | Cooking Lessons in Bali | | 2007-08-03 01:13:00 | | Bali offers lots of tours, adventures, and activities you can choose from. Cooking lesson can be one of your option if you want to know how Bali food is prepared or cooked. There are several tour operators and restaurant that you can go to. Here are a few options.
Rural Charms Tour:
Take a walk in the street at Gulingan village before entering the pavilion located in the middle of a rice fields. | | By: Bali Tour Guide Blog | | |
| | Cooking Inspiration | | 2007-07-25 06:55:15 | |
Yesterday my inspiration was all about cooking. I spent sometime cooking what I had wanted to eat — been craving for so long. Though they are not that difficult to cook, it all takes time to prepare. The picture above is lotus and gingko nuts dessert. I have added glutinous rice and dried longans in addition to lotus and gingko nuts. Clara loves to eat lotus. I love the fragrance of lotus soup. It was such a great satisfaction yesterday for having eaten my favourite vegetables with prawns and glutinous rice dessert. As you can see in my photos, my dining table is always laid with newspaper. That is part of increasing productivity and efficiency. It is also saving money. In the past, I used to buy table cloth, beautiful table cloth and table mat. However, after every meal, there is a lot of cleaning up to be done, even for the mat or table cloth. In a matter of time, all the mat and table cloth lost their beauty and they add more ‘work&rsqu | | By: Peace Bella Singapore | | |
| | More Southern Cooking Techniques | | 2007-07-05 01:59:00 | | By: K. Miller I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here's the first tip, which should be applied to all your recipes, not just Southern Cooking.The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that's not cornbread, it's cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my cole slaw and chili.Likewise, in all deserts I cook I add a pin | | By: Back Up Photos From a Digital Camera | | |
| | A lesson in Balinese cooking | | 2007-07-04 08:29:00 | | glutinous rice treatsI'm not a morning person but on this day I could have fooled you. We were up at 5:30 and out the door by 6 am ready for our wee-hours-of-the-morning market jaunt with Cok Sri (pronounced chawk sree), the Balinese woman who would be instructing us on her local cuisine today. Even the roosters aren't up yet!, I thought. Rubbing the sleep off our eyes, we stumbled over to the | | By: ramblings from a gypsy soul | | |
| | Why Cooking is Hot! | | 2007-07-03 15:38:00 | | Often, when Jessica and I eat with friends, they're amazed about how we will wax loquacious just about the food we're eating or other food we've cooked. Yesterday Marc commented about how excited we were to talk about cooking while eating at Wild Ginger; and he's not the only person to have mentioned it. So it seems suitable to talk a little about why we love cooking. Maybe some other cooks who read this will chime in?The PassionFirst and foremost is that cooks have a passion for food. We feel it. Raw ingredients are the medium by which we express our artistry. While some post pictures online to show off their photography skill, we post pictures to the FoodMayhem images section and to our Flickr page to show off our cooking skill. We truly enjoy setting up plates that end up looking like the one to the right (baked potato balls served with a red pepper hummus).Of course, after creating the plate, we love to eat it! When perfect, the work should overwhelm your senses. I guess this i | | By: FoodMayhem | | |
| | | Italian cooking - more than just recipes | | 2007-06-16 15:26:50 | | I came across this interview with Maria Liberatti on her virtual book tour to promote her new book, Basic Art of Italian Cooking. The book is being described as a recipe novel versus a mere cook book. It’s about more than following the recipes, an attempt to evoke the whole experience and atmosphere of preparing the meal and bask in pleasure of eating with family and friends. The book aims to appeal to those interested in travel, food and culture.
photo by Albree
I do enjoy the food when I visit Italy. I agree with Ms Liberatti when she advises travellers to look for restaurants serving authentic local food to enhance your trip experience. If you are really into Italian food and cookery why not go on a cooking holiday in Italy.
Technorati Tags: Italian cooking, Italian recipes | | By: Europe a la Carte Blog | | |
| | ASIA: Large cooking oil plant inaugurated in HCMC | | 2007-06-12 00:34:00 | | Cai Lan Oils & Fats Industries Company Ltd (CALOFIC) today launched the operation of its new cooking oil plant at Hiep Phuoc industrial zone in Nha Be district, Ho Chi Minh City. With an investment of US $34 million, the plant is one of the biggest cooking oil plants in Vietnam. CALOFIC also has two other plants in Quang Ninh and Can Tho, producing blended cooking oils and rice bran oil respectively. The plant in Hiep Phuoc IZ is built with modern facilities imported from Germany, Japan, Demark and the US. It has a capacity of manufacturing 600 tonnes of refined oil of different kinds per day. The launching of the plant in Ho Chi Minh City has lifted CALOFIC’s products to 1,150 tonnes per day including various brands of blended cooking oils such as Neptune, Golden Carp, Meizan, Simply, Satellite, and Cai Lan, meeting 40-50% of the domestic demand. The company was the first vegetable oils company in Vietnam possessing the ISO 9001 certification in 2000. CALOFIC is also a well-establis | | By: energy BLOG | | |
| | Geek Cooking | | 2007-06-07 06:04:32 | | Everyone eats, and most eventually learn to cook, at least a bit. Geeks just manage to do it in a more technology-rich way than the rest of us. Engineers love to create things. They love to find new and different ways of doing things. Sometime they are just looking for more efficient ways to do things, like my father, who used workshop machinery to heat his coffee so he wouldn’t have to stop what he’s doing to make a kitchen trip. For a geek, gadgets rule, whether for the intended purpose or something else, like cooking. This can lead to some wonderful and/or scary kitchen adventures. Wikitchen The Evil Mad Scientist Laboratories made pretzels in all kinds of geeky shapes, like the symbols for infinity, pi, and the Mac command key. Megnut shows us how to take a lot of recipes and find their average. That doesn’t mean we will find they’re average. She averaged a dozen chocolate-chip recipes. It’s pretty geeky. (via Wendell Wit) Pimp That Snac | | By: Miss Cellania | | |
| | Cooking, Cleaning, Grooming … it never ends. | | 2007-06-06 10:55:40 | | Kay and I went shopping tonight. We traveled up to Milford to Big Lots and I’m happy to say that I got myself the baskets I was looking for. I was surprised to find out that they’re only $2 each and the perfect size for everything I need to go in them. When I moved [...] | | By: krissy.nu | | |
| | Bistro cooking with Chef Migne | | 2007-05-28 08:26:00 | | Chef Jean-Pierre Migne handling the phyllo pastry sheets The word bistro conjures up cozy images of friends or lovers sipping wine in between bites of simple and traditional French food. Bistro fare is not haute cuisine nor is it modest cafe food, it falls somewhere in between. According to Chef Jean-Pierre Migne, Executive Chef of Restaurant Le Bellevue at the Manila Diamond Hotel, there are | | By: ramblings from a gypsy soul | | |
|
|
| |
 |
|
| |
| |
|
 |
