From Chris:

I've been noted about this, though I never thought I would be doing this here, of all places....

Some of you furs (including myself) have been noted by or a similar "bot" that notes you, stating that you need to check a particular link because AT that link, the person on that other end has stolen your art.

PLEASE DO NOT FALL FOR IT OR CLICK ON SAID LINK!!!!

If you do, all you will get is spam, or possibly viruses!

This has to be at least one of the *most* harmful, scammiest, chimpiest thing I have seen on this site, and trust me when I say that I have seen chimpy.

Chimpy: adj., slang: The act of being lame, less than honest and a complete douche.

Yeesh!

Thanks goes to for this idea!

The idea behind the challenge: You ONLY HAVE FIVE INGREDIENTS to use for your dish.

Salt and pepper is allowed, though don't go too overboard with the spices :P

If your dish can feed at least 4 people, fine...or even for one is allowed as well~!

Who's in for this challenge???

ALLEZ CUISINE

~ Update ~

I appreciate the recipes on this journal, but would really like the actual submission instead
(as in, the recipe WITH the dish pictured as an FA recipe for our group XD)

From Chris - I've been thinking that it has been a while since our last food challenge, and we need to get the juices flowing again, so to speak.

I don't mind another "budget" challenge (since us furs are naturally poor critters) but Im wondering what other challenges we can do...

And I'd rather -not- do another "Chopped" challenge; only because, while random ingredients make things interesting, the challenge itself...eh....the interest was good at first, but then dropped off *dies*

Maybe a "copycat" challenge, see what us furs can make that beat the restaurants' dishes ? (i.e, Olive Garden, McD's, Chick fil A, etc)

Open for other ideas as well, please lets have some input !!!

From Chris:

...It's bad enough that the great Terry Jones from Monty Python has passed, but also...

*lowers chefs hat*

It is also my sad duty to report that Mr Peanut has also passed away...

https://www.msn.com/en-us/foodanddr.....cid=spartanntp

He lived a long, robust life as a nut and legume to the masses.

We will miss him. :/

From Chris, your bacon loving mod:

I want to wish everyone a Merry Christmas...Happy Hannukah...Happy Kwanzaa....Robonukkah….and Festivus :p

Hope you enjoy all of the holiday foods and get to create a lot of them for your family to enjoy!

~ Joyeux Noel Bacone ~

This was mentioned by , and needs to be reposted here:

https://foodie.my/india-youtuber-gr.....y-cooking-big/

"This one hit my heart hard. You're talking about a guy who devoted his life to cooking the best meals from scratch to feed children at orphanages across India with his children at least.

This is a man who sacrificed his time and resources with his children to provide for the poorest communities across India.

This is a man who didn't just want to provide just food but also love and passion through them as well too. He devoted himself to this passion to his last breath. That is serious dedication as a chef."

**************************************

From Chris, your bacon loving moderator:

...Why are we here?

What's the point of all this hoax?
Is it the chicken and the egg time, or are we just yolks?

What is the meaning of life? (Besides 42)

Why are we posting here, instead of Instagram, Tumblr, Facebook, etc?

My diplomatic response is as follows, which I think needs to be restated from one of our old journals that you can still see here:

http://www.furaffinity.net/journal/3790392/

We are furries, posting for other furries, the love of what we do - which is cooking. And: Furries need to eat too, as pointed out in said journal.

Maybe our group isn't directly related to being furry. But isn't that a different (and certainly more controversial/theological) thing?

http://www.furaffinity.net/journal/...../#cid:28413507

Poetry technically isn't furry; music technically isn't furry; writing technically isn't furry.

Yet they are still arts, all the same. And they represent a community making them, all the same.

For all of its drawbacks, FurAffinity still is, as far as I know, a furry website representing
ALL aspects of the furry community.

*This* is why we are here, and will keep doing what we love doing.

Because anything less, isn't who we really are. This is what defines our group.

Cooking is how we show our love...and just so happens to be an art form.

To everyone !

******************************************

From Chris, your bacon loving mod:

Just got this recently from

"Okay, I was recently diagnose as Pre-Diabetic and I'm annoyed that I have to watch my sugar intake even more so that bread, pasta, and rice are a no go now. So I was hoping and would really appreciate if I could get some help, tips, or recipes?"

If anyone has anything in mind please respond here!

This page is also open to other recipe requests, provided they are reasonable and budget friendly!

...Just spotted this on Twitter, and its a doozy!


You remember the story about the Colonel Sanders romance book right?

(There's also a KFC in Austrailia that is doing KFC inspired weddings, but I digress)

Now... *drumsticks* -coughs- I mean, *drumrolls*

This is from Wendys…

www.feastoflegends.com

And the video from YouTube: https://www.youtube.com/watch?v=imlFxSr6oqw


...Enjoy! :p

From Chris: I just want to put this out there - not to be mean, or a troll, or etc., but this is the main reason why I support this group.

---

After a lot of thought...I will only say this:

I, your friendly neighborhood pangolin, have been called upon to help this group the best way I know how...and, I also have a very old rule that I've lived by for many, many years, which is this:

I do the best I can, with what I have.

And what I have is what I was given, when asked to mod this said group, these said rules:

"1. Cook it!

2. Take a picture of YOUR dish. Not a photo from a cook book, we want to see how it REALLY looks when it's put together!

3. Submit the photo and recipe to YOUR gallery. (Please submit the photo and put the recipe in the submission comment section.) Feel free to put it in your scraps if you don't want to clutter your art work up with food stuff!

4. NOTE US WITH A LINK TO YOUR RECIPE! Please do not put recipe links in shouts they get lost that way. And please put the recipe title in the subject line. We will re-submit the photo, and the recipe to our site with a link to YOUR submission included. Comments on the club submissions will be encouraged to be left on YOUR page." (Not mentioned: Actually including the recipe with your pictured dish.)

The caps there, by the way, are a part of what was and what have always been on our front page. You can't really miss it, unless you were somehow ignoring it.

But I'll come to that particular point in a moment.

Please note I will not change those said rules "for your convenience".

Nor, again, am I asking you or whoever wants to try the recipe, to follow the recipe to the letter either! I know full well, that since cooking is an art - art is open to interpretation, and also, improvisation!

So for example: if there is one recipe that calls for sugar, and you happen to be diabetic (and there are plenty of diabetic furs in this group, I might add) - I'm not going to ask you to put in sugar as is!

...That would be a bit irresponsible of me to say the least, but I digress :3

As for the "ignorant" part...and I do so loathe to use that word, but its really the only thing that I think fits...

Yes, there are those out there that would rather look at the picture of the dish and learn by doing.

While that is all well and good as a -way- to learn, with all due respect: that really isn't learning anything, at least to me. Nor are you sharing what you have learned by -not- putting it into what's called a "recipe", that delightful incantation of steps and ingredients that makes your food so magically delicious :P

You learn by what is put down for the ingredients, of how it is cooked, and how it came out. If not, well, maybe you might have skipped a step like I did and you live and learn from those mistakes and not do them again (hopefully :P) if you can possibly help it !

...And now for those outrageously horrific, wholly unforgivable, mortifyingly less than mature and quite possibly uncalled for 'caps':

********************************

YOU ARE MORE THAN FREE TO CHANGE YOUR RECIPE, ON YOUR OWN TERMS, ON YOUR OWN TIME
AND/OR ACCORDING TO YOUR OWN TASTES. -> BUT !!! <-

My point to this rant: If I get a food picture, from you, without a recipe - while I will be more than happy to fave it - I can not and will not post it on our groups page.

I also will -not- give, nor make, any exceptions to this rule to anyone posting to our group unless you, the poster, have at least put in a link to the recipe you used, with your food submission.

********************************

I apologize if my stance in that regard upsets you, but as the mod for this group, I -have- to stand by what the original mods put forth in their original rules. And quite frankly, I agree with them, because having a list of what you put into the recipe...how you made it...what its like...etc. is:

Essentially, you are being the 'teacher' to those who want to learn about the dish itself, and more importantly, from you.

Otherwise, leaving those furs in the dark about that sort of thing is promoting ignorance - no matter which way you might want to describe it.

I don't want to leave that kind of 'legacy' behind me...

Do you?

Something to think about I'm sure :3

---

UPDATE: No disrespect intended, but I am also not going to accept the 'excuse' that if you are / happen to be a professional chef, you are only cooking these dishes for your own use.

I am more than okay with the fact that if you have cooked the dish -for- your restaurant, obviously you would want to keep the recipe since its "copyright protected", "intellectual property", etc etc etc. Fine, I get it....ok, just say so ahead of time.

HOWEVER:

https://www.artculinairemagazine.com/recipes/

https://www.chefmagazine.com/

and even - https://magazinelib.com/
(just look for the food section there)

...Yeah, those are just some examples of a few magazines, featuring very professional chefs, sharing their recipes.

So if -they- can share them...Why can't you?

Just Saiyan :B

I'd like to give a mention to Chef Jose' Andres, who is still out there helping the people that were affected by Hurricane Dorian in the Bahamas, with this:

"Almost ten years ago, my wife Patricia and I had a big dream to start World Central Kitchen. We envisioned an organization that would create smart solutions to hunger and poverty, and for many years we saw an amazing impact through our clean cookstoves initiative, culinary training programs, and social enterprise ventures that empower communities and strengthen economies.

But we had no idea we would one day be answering the call in Puerto Rico and around the world – “Food First Responders” serving millions of meals each year. In the process, we learned that a small NGO can change the world through the power of food.

Last year, WCK activated in response to 13 disasters — some of them natural, and some man-made. From serving children in the shelters on our border with Mexico to making deliveries by lamplight to those keeping watch over beaches in Indonesia, our fight to feed the hungry has taken us to more places than we ever expected.

At the same time, WCK continues planting root in the communities where we work. Our Plow to Plate program in Puerto Rico is helping to create food resiliency in the face of future disasters. In Haiti, aspiring chefs are obtaining the skills and confidence they need to elevate their careers and the country’s tourism sector.

With your help, we have shown that there is no place too far or disaster too great for our chefs to be there with a hot plate of food when it’s needed most.

I hope you’ll dream with us as we envision a world where there is always a warm meal, an encouraging word, and a helping hand in hard times. Thank you for taking this journey with us.
Join me in fulfilling the inspiring words of John Steinbeck: Wherever there’s a fight so hungry people may eat, we will be there.

We must be there.

- Jose Andres -


For those that would like to donate, please go here - https://wck.org/

I saw this story pop on MSN and figured I would dedicate this to :B

https://www.msn.com/en-us/foodanddr.....s2s?li=BBnb7Kz

By Rachel Hosie:

"It's often said that the reason millennials can't afford to buy property is they spend all their money on avocados - and if you're buying $47 supersized versions of the fruit, there might actually be some truth in this.

A farm in Florida is growing "long-neck" avocados that can measure up to 3 feet long and cost almost $50 each.

Forget a slice of toast - these avocados are big enough to top a whole baguette.

The ginormous avocados have been grown by Miami Fruit for years, but they've recently been brought to wider attention on social media. They're Pura Vida avocados, the growers wrote on Facebook, and are generally only grown in southern Florida.

"Our long-neck avocados are thick, creamy, savory, and slightly sweet," Miami Fruit co-founder Edelle Schlegel told NBC's Today show. Some grow straight, others are curly.

While Pura Vida avocados tend to average 18-inches in length, they can grow to as long as 3 feet, according to Slate.
And while a standard Hass avocado weighs around 1/3 pound, its long-neck counterparts can weigh nine times as much, up to 3 pounds each.

This is still less than the six-pound avocados grown in Hawaii though, which are thought to be the biggest in the world.

Miami Fruit sells its epic avocados in boxes and the prices depend on weight. A small box, weighing 3-6 pounds, costs $47, and at the other end of the scale, a bulk box, containing 35-45 pounds of avocado, costs $197.

Unfortunately for anyone thinking they'd found the centerpiece for their next brunch party, the season has just come to a close for another year, but you can already place a pre-order for early summer next year, Miami Fruit co-founder Rane Riotta said."

From Chris:

I think its time we had another challenge since its been a while, and this was a challenge that was very popular once before!

Yes, its time for another round of budget meals that anyone can do, preferably at $ 10.00 (or whatever equates to ten dollars American money) or less, since I know us furs don't often have enough money on paw to get a good meal :/

$ 10.00 will get 5 points...

$ 5.00 will get 10 points...

Etc !

How about it folks, who's up for the challenge???

UPDATE: To clarify, this is for the whole meal, not per serving.

SECOND UPDATE: If your meal can serve at least 4 people, even better.

---

---

Also as a "HELP WANTED" of sorts:

mentioned that:

Opening for a chef with a small cafe/boutique, vegetarian/vegan in California.

He is looking for people that want to jump on it together (No pay but a percent of the sales profit) for people that want to invest (He is currently putting 60K and looking for someone to at least put 30K more or two of 15K) and employees, cashier/money person, must have a perfect, absolutely perfect image (Is a cafe boutique... You know, people expect everyone to have a pristine presentation) and a chef/extra hands in the kitchen (1 chef two pairs of extra hands).

He is at the moment in Santa Monica (He is a game developer)

And he wanted to have the business there or near, most likely he will be staying there unless he finds someone to invest on it together with him.

If everything goes as he plan, he needs the chef and extra hands in September to buy everything need, machines, ingredients, pick a nice place, make it beautiful together, write the menu, possible products options and so, and the cashier in October. When he wants to start operations to the public.
He doesn't know anything about cooking at a professional level, but well loves cooking.

If interested, please reach out to: FoxTypeFox in telegram

...This is something I found here - https://www.msn.com/en-us/foodanddr.....ggD?li=BBnb7Kz

And absolutely had to repost, for obvious reasons.

---

If you or someone you know is in crisis, call the U.S. National Suicide Prevention Lifeline at 800-273-8255, text TALK to 741741 or visit SpeakingOfSuicide.com/resources for additional resources.

It's been a year since beloved celebrity chef, storyteller and author Anthony Bourdain passed away at the age of 61.

Known to millions as one of the first rock star of the food world, Bourdain remained humble about his later-in-life success. His vibrant legacy continues to live on in the many shows he hosted, books he wrote and words of wisdom he passed on to others.

Here are 10 important lessons Bourdain taught the world about food and the importance of making connections with others.

1. An incredible experience doesn’t have to cost much

In one of the most memorable episodes of "Parts Unknown," Bourdain shared a meal with then President Barack Obama. “I spoke to him as another father of a young girl, as a Southeast Asian enthusiast, as a guy who’s happy to sit on a plastic stool eating noodles with chopsticks drinking a cold Hanoi beer," Bourdain told People, "and I think the president enjoyed that experience too.” The two chowed down on a traditional meal of noodles and drank cold beer while sitting on plastic stools. The grand total for the dinner? $6. Bourdain picked up the check and later recalled to Anderson Cooper that he had "never seen a guy enjoy a cold beer and a low plastic stool more than President Obama."

2. Good criticism can come from anyone

In a 2016 interview with TODAY's Willie Geist, Bourdain chatted about how his then 7-year-old daughter Ariane had already developed an amazing palate. “She’s brutal, I can’t get anything past her," Bourdain told Willie of his daughter critiquing his cuisine. "'No, daddy, it’s too salty!'” Bourdain, however, admitted that she was often right and would adjust the seasoning of his dish. He told Willie that many of the meals he made at home helped inspire his final cookbook.

3. Never take yourself — or food — too seriously.

When Bourdain visited a Waffle House for the first time in 2015, it solidified his status as a truly unpretentious food snob. “It is indeed marvelous. An irony-free zone where everything is beautiful and nothing hurts,” Bourdain said of the beloved diner chain. During his meal, he tried the pecan waffles, slathered with butter and syrup. "This is better than The French Laundry, man!” he exclaimed after a bite. He declared the meal "marvelous" and many of his fans applauded the candid episode as one of the celebrity chef's finest TV moments.

4. Savor the local culture wherever you are

“What do they do there that is unique to that place, that they inarguably do better than anywhere else in the world?”

In a video posted by Tech Insider, Bourdain uses hot dog carts as an example of great New York fare to prove a point about going local. Sure, there are great French restaurants in New York City, but if you only have a few days in town, stick to what the city does best: pizza, bagels with smoked salmon, hot dogs and classic deli food. He applied similar principles to every country he visited.

5. Sometimes it's OK to follow the crowd

Throughout his career, Bourdain traveled all over the world, eating in all sorts of food stalls and out-of-the-way spots. But how did he know where to go? Sometimes, he didn't! "If the local people are eating it, and a lot of them are eating it ... we [his "Parts Unknown" crew] will eat that, and we will eat it with gusto,” he told CNN. When searching for spots to dine at or feature, Bourdain and his crew often looked for places with long lines. Word-of-mouth recommendations were also treasured. Eating at popular local places may have had an addition benefit: if a lot of people love an eatery, it's probably not making them sick.

Said Bourdain, “We have found over many years experience that you are far more likely to get ill from the breakfast buffet at the Western-style hotel, or the tourist friendly restaurant that tries to be everything to everybody."

6. Leave your steak alone

Cooking a great steak is an important skill any meat lover should master. And while it seems simple enough, it's shockingly easy to ruin a great cut of meat after you take it off the grill or remove it from the pan. According to Bourdain, one of the worst crimes committed against steak isn't overcooking it, it's not letting it rest before cutting into it.

“This magical period immediately following its removal from heat, it should rest for 5-7 minutes. Don’t touch it. Don’t poke it. Don’t slice it.” Bourdain said.

Said "magical period" allows the meat's juices to redistribute throughout the flesh so they don't come gushing out of the steak. “All the difference in the world between a good steak and a totally messed up steak is going on in that period of time of just doing nothing.”

7. Your meal is trying to tell you something

During a January 2018 appearance on “The Daily Show with Trevor Noah," Bourdain said that food tells a story and everything on our plates has a story behind it. “The history of the world is on your plate, all food is the expression of a long struggle and a long story,” he poetically stated. His point? Every type of cuisine represents the triumphs and the struggles of those who made it.

"Good, old American Southern food as we know it, ya know classic Americana, wouldn't exist," said Bourdain when asked what he thought food in the U.S. would be like today without any foreign influences. "If you've spent any time in Ghana, you see exactly where food that we tend to associate on Food Network with old white ladies is — it's African food!"

8. There’s a reason home-cooked meals don't taste like restaurant food

In glorious vintage clip from "The Oprah Winfrey Show," Bourdain revealed the real secret ingredient that most restaurant chefs keep up their sleeves is probably something we all have at home. “[Butter] is usually the first thing and the last thing in just about every pan. That’s why restaurant food tastes better than home food a lot of the time. Butter!” the chef revealed. Bourdain wasn't trying to scare people away from dining out but he did shed light on why home cooks shouldn't beat themselves up if something doesn't taste just like it did whenever they first ate it.

9. Sometimes moms give great advice

In a 2017 interview with Fast Company, Bourdain talked about his many past failures as well his career highlights. His biggest break in the media world came while he was really struggling as a chef — "massively in debt," in his own words — in the late 1990s. "I wrote a short piece for a free paper in New York called New York Press," Bourdain said. But the editors kept delaying its publication date for weeks. While considering other options, Bourdain took a leap of faith — thanks a little push from his mother. "In a moment of hubris, I listened to my mom's completely unreasonable suggestion that I send it to the New Yorker." The magazine ran the story in April 1999 and within 48 hours an editor from Bloomsbury Publishing called him with an offer for $50,000 (a staggering amount of money for most chefs) to turn that article into a book.

That book became the best-seller "Kitchen Confidential," and the rest is history.

10. Never underestimate the power of food

While many people inherently know that food brings people together, Bourdain's legacy is an ever-present reminder about the importance of breaking bread with others — even if they're not your friends. He often visited places around the world that were politically or ethnically divided, and proved time and time again that food is a common denominator that can help bridge those gaps.

People find comfort and commonality when they share a love for the same cuisine. Speaking to PBS News in 2016, Bourdain said, "Food may not be the answer to world peace, but it's a start."

I came across this rather amusing story - https://www.msn.com/en-us/foodanddr.....cid=spartanntp

"Very particular customers are hardly rare, especially at New York City restaurants.
But the chef at a fancy Big Apple establishment was surprised to find that one extremely detailed order was not for his customer - but for their dog. Journalist Anna Silman, who is friends with the chef, shared the hilariously long receipt in a Twitter post that has since gone viral.
'My friend is the chef at an extremely fancy NYC restaurant and this is an order he received today,' she wrote.
The receipt begins with an order for one beef burger, medium rare - an ordinary enough request.
Then it notes that there should be no cheese, also fairly normal.
It then goes into a detailed list of every single thing the patty cannot contain.
'No salt, no oil, no seasoning, no pepper,' it reads. 'Absolutely plain, no toppings, no garnishes. No bacon, no pickles, no onion, no bread, no lettuce. No side salad.'

'Just the plain patty,' it finally declares before once again reminding the chef that 'This is for a dog'.
The receipt quickly caught the attention of Twitter, racking up more than 120,000 likes and 17,000 retweets.
It also received hundreds of comments from people who found the receipt hilarious, strange, or relatable.
'Does the dog talk to it's owner to make sure the patty isn't salted?' quipped one user.

'He protec, He attac, But mostly, He want a la carte snacc,' joked another.
'I'm so confused. Wouldn't it be easier to just...Cook it yourself?' one user asked.
The tweet also inspired many pet lovers to reveal the incredible lengths they have gone to for their own animals, especially on their last days.
'I'm a vegetarian teacher who just purchased target brand boneless chicken wings for feral cat so I basically do this,' one woman revealed.

'I hand fed my cat boiled chicken when she was dying of cancer. I get it,' another added.
One pet owner revealed they had made a boiled chicken and rice pate for their 'Brewski' in his last few months so they could feed him with a syringe.
'The morning I had to put my chihuahua to sleep he had cake with icing (a lot of icing) for breakfast,' another revealed.

There were happy memories too, including one commenter who always takes their dog to In-N-Out, where she is known by name.
'They know me and my dog well enough to include a burger patty, no bun, no sides, no condiments. They always yell "Hi Henna!" out the drive-thru window,' they wrote, including a sweet photo of their dog at the drive-thru.
Another commenter revealed their friend takes his dog to Arby's once a week.
'Never gets anything for himself, just a pile of meat for his dog,' they wrote. 'They go to the park, dog eats, they play frisbee. I want to be reincarnated as a dog.' "

From , your cooking mod :3

has mentioned that she does have dishes for our Around the World in 60 dishes, though more than a few of them are in the original food group -

~ Should we get the recipes from there to fill the gaps?

~ Should we also bring over ALL the recipes from there, to the new group, to prevent them from being purged?


Serious replies only please, I need to get a 'vote' from this!

UPDATE:

I have noticed that there will be -some- recipes from our group here the links - either in FA or online in general - do not exist!

IF THAT IS THE CASE, I HAVE NO CHOICE BUT TO LEAVE SAID RECIPES BACK ON THE ORIGINAL PAGE.

For a fur who passed on here recently, and he was one of our members as well.

Rest in peace , you passed way too young :/

*sighs and hugs*

From Chris - since it has been a while that we have done a cooking challenge, this idea popped into my head :3

Please note, you don't HAVE to do this, this is just for fun and all!

Now that has joined our group - Lets see if we can do different dishes from around the world!

Feel free to choose the dish that fits in your skill level, its time our group branch out to other countries to try their cuisines!

And I'd like to get in 60 dishes, which shouldn't be overkill (I hope :P)


UPDATE: We post at least 60 different dishes (and not all at once) from different countries, from different furs.

You choose the country, cuisine, recipe and we go from there!


How about it folks, anyone want to give it a go?

From Chris: Normally, I try to steer our group from all of the politics that go on because that can cause more problems and drama than not.

BUT, this certainly caught my attention:

From - https://www.govtrack.us/congress/bi.....15/hr4828/text

"115th CONGRESS
2d Session
H. R. 4828
IN THE HOUSE OF REPRESENTATIVES
January 18, 2018
Mr. Long (for himself, Mr. Kind, Mr. Gallagher, Mr. Grothman, and Mr. Duffy) introduced the following bill; which was referred to the Committee on Energy and Commerce
A BILL
To amend the Federal Food, Drug, and Cosmetic Act to define the term natural cheese.

1.Short title

This Act may be cited as the Codifying Useful Regulatory Definitions Act or the CURD Act.

2.Findings

Congress finds as follows:

(1)There is a need to define the term natural cheese in order to maintain transparency and consistency for consumers so that they may differentiate natural cheese from process cheese.

(2)The term natural cheese has been used within the cheese making industry for more than 50 years and is well established.

3.Definition of natural cheese

(a)Definition
Section 201 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321) is amended by adding at the end the following:
(ss)

(1)The term natural cheese means cheese that—
(A)is produced from the milk of lactating animals or from other dairy ingredients; and
(B)is produced in accordance with—
(i)natural cheese standards of identity under part 133 or section 130.10 of title 21, Code of Federal Regulations (or any successor regulations);
(ii)natural cheese standards of identity under applicable State law, if any; or
(iii)natural cheese practices that are not established in any law or regulation. "

….Yes folks, before our U.S. government shut down, there was an emergency bill put in that had to do with the definition of cheese :P

And here is the reply from Rep. Jim McGovern, who I think puts it best:

"This is an emergency meeting that we’re having here and I’ve seen some surreal things around this place, but this is really something,” McGovern said. “Vital parts of our government are about to shut down in just a few hours, and the Republicans have called an emergency meeting on cheese.”

Feel free to read the rest here - https://www.huffingtonpost.com/entr.....b08aaf7a892887

From Chris:

I spotted this story in the interwebs and thought it was worth the mention!

http://www.msn.com/en-us/foodanddri.....uei?ocid=ientp

So to narrow it down:

3.) Street food-inspired dishes (e.g. tempura, kebabs, dumplings, pupusas) (tie)

Percentage of ACF members who labeled it a "hot trend": 64%

Also: House-made condiments (tie)

Percentage of ACF members who labeled it a "hot trend": 64%

And: Ethnic-inspired kids' dishes (e.g. tacos, teriyaki, sushi) (tie)

Percentage of ACF members who labeled it a "hot trend": 64%

2.) Doughnuts with non-traditional filling (e.g. liqueur, earl grey cream)

Percentage of ACF members who labeled it a "hot trend": 64%

1.) New cuts of meat (e.g. shoulder tender, oyster steak, Vegas strip steak, merlot cut)

And also tied at 1.) African flavors (such as spicy stews, tagines, curries, and with lots and lots of peppers)

Percentage of ACF members who labeled it a "hot trend": 69%

Hey y'all here over the past couple weeks I've been working on a special secret recipe. To give you guys a hint (Without giving too much away) I'm taking a classic and popular 'Snack' item and turning it into something (As far as I know) that has never been done before. There are other versions of this snack item that has morphed into other items and yet it still has the snack item taste. I've had a lot of failed attempts but now I think it might be ready for it's debut! (Hopefully) I have the day off Thursday so I'm hoping to spend most of the day working out the final kinks of it. Bonus points to whoever can guess what I'm attempting!

~Splinter

Greetings Chefs, Foodies, and beyond~ here (AKA the helper!) I never really got around to doing a proper journal like this even though I've been helping out for a while now! So allow me to properly introduce myself. Most people call me Fang or Splinter (you can call me whichever you prefer) However irl my name is Justin, I have about 10 years of experience in the Culinary Field. This is between school and work though I've been cooking for as long as I can remember. I've always had a passion for cooking, it's one of many to be honest, right next to writing, photography, and travelling. In either case sorry it took so long for me to actually do this, frankly rl keeps me busy! However if you are attending MFF at the end of the month I pose a question. Would anyone going like to have a small meet up? Perhaps at the hotel and then maybe we can walk/go somewhere to get some food? Or would you guys just prefer to meet up and maybe pass around some recipes? Perhaps someone can bring so Culinary based board games like Eat It! Let me know!


As the end of the year nears, there are some major holidays coming up and I was wondering. What are your favorite holiday traditions? What is your favorite thing to cook for the Holidays? (Be sure to share your recipes with us!) Perhaps you and your family go somewhere for the Holidays. What ever you do I'd love to hear about it! I say this every year but I can't believe it's this time of year already. A lot has happened in the Culinary World this year and I'm looking forward to next year! Can't wait to read some of your Holiday Traditions and see some fantastic recipes <3

~Fang

From Chris: While I think having a recipe book is a great idea, in the meantime, lets talk about furs who have their own side businesses in food!

And I came across this fur in FA who I think deserves a mention - !

Who has his own website for hot sauces, and spice mixes - www.darkbunny.ca

Here is a small example of his stuff - http://www.furaffinity.net/view/28361998/

Plus, he just put out a whole bunch of other pics of his works, which you can also find on his site!

I certainly welcome other furs to put their food companies / bakeries / catering / etc here, we are more than happy to plug them as well!

Let's hear from you!

...I spotted this in my Twitter feed, and it's really too good not to share.

https://www.thekitchn.com/anthony-b.....-fanfic-261389

This fan-fiction comes so close to what he would have done, that even Mr. Bourdain himself had commented that it was "scarily convincing".

So with that....what if Mr. Bourdain visited....Narnia?

https://archiveofourown.org/works/137185

---

Also a belated tip of our chef's hat to the passing of Chef Joel Roebechon, another master of French cuisine.

https://www.reviewjournal.com/enter.....on-dies-at-73/

From Chrismukkah, your bacon eating pangolin -

I realize its a good bit away, but I do see our group reaching that 1000th watcher mark!

What should we cook - or make - or etc - to celebrate?

Please keep your suggestions family friendly folks!