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Food In Focus: Rest In Peace, Duke
Posted 7 years agoFrom Chris: It is with regret that I repost the passing of the original "Duke" from the Bush's Baked Beans commercials. :|
https://www.msn.com/en-us/lifestyle.....cid=spartandhp
"One of the dogs that portrayed "Duke" in commercials for Bush's Baked Beans has died. Sam lived in Apopka, Florida, with his owner, Susan, their neighbor David Odom says. Odom's post about Sam's death went viral on Facebook, and now Bush's Baked Beans is responding.
"We continue to be overwhelmed by fan interest and their love of Duke. The relationship between Jay and his beloved dog Duke is the embodiment of the BUSH'S brand, and has been a part of our family story for more than 20 years," Bush's Baked Beans wrote on Facebook on Tuesday. "During that time, we've worked closely with several dogs who portrayed Duke in our commercials, including Sam."
We continue to be overwhelmed by fan interest and their love of Duke. The relationship between Jay and his beloved dog...
Posted by Bush's Beans on Tuesday, July 3, 2018
The company says Sam hasn't played "Duke" in recent years, yet they are "saddened by the news of his passing and are grateful to have had him depict Duke."
"Because Duke is iconic to BUSH'S and so adored by our fans, we will continue to use him in our ads," the company's statement said.
David Odom wrote about Sam's death last week of Facebook. Odom shared a photo of the dog and a message about his life and passing. "Most know him as 'Duke' the Bush's Baked Beans dog. His name is actually Sam," Odom wrote, adding that Sam's owner, Susan, trains animals to work in commercials.
"Sadly [Susan] had to euthanize Sam yesterday due to an aggressive cancer he was suffering from," Odom's post from June 28 reads. "She is as we are heartbroken."
Odom shared a photo of the star pup sitting in the grass, with an American flag flying behind him. "Here is a photo from his better days. He was a very special dog to all who ever knew or had the pleasure of meeting him. He is and will be missed," Odom wrote.
Most know him as "Duke" the Bush's Baked Beans dog. His name is actually Sam. He lived in Apopka with our friend Susan...
Posted by David Odom on Thursday, June 28, 2018
Sam's character "Duke" is known for making snarky comments to his "owner," Jay, in the company's commercials. Duke's lips move like a human's and he is often on the verge of spilling the Bush's secret family recipe.
Social media erupted with messages for the lovable and famous dog after Bush's confirmed his death on Tuesday. Some noted that his death came less than a week before a major baked-bean-eating holiday: the Fourth of July."
https://www.msn.com/en-us/lifestyle.....cid=spartandhp
"One of the dogs that portrayed "Duke" in commercials for Bush's Baked Beans has died. Sam lived in Apopka, Florida, with his owner, Susan, their neighbor David Odom says. Odom's post about Sam's death went viral on Facebook, and now Bush's Baked Beans is responding.
"We continue to be overwhelmed by fan interest and their love of Duke. The relationship between Jay and his beloved dog Duke is the embodiment of the BUSH'S brand, and has been a part of our family story for more than 20 years," Bush's Baked Beans wrote on Facebook on Tuesday. "During that time, we've worked closely with several dogs who portrayed Duke in our commercials, including Sam."
We continue to be overwhelmed by fan interest and their love of Duke. The relationship between Jay and his beloved dog...
Posted by Bush's Beans on Tuesday, July 3, 2018
The company says Sam hasn't played "Duke" in recent years, yet they are "saddened by the news of his passing and are grateful to have had him depict Duke."
"Because Duke is iconic to BUSH'S and so adored by our fans, we will continue to use him in our ads," the company's statement said.
David Odom wrote about Sam's death last week of Facebook. Odom shared a photo of the dog and a message about his life and passing. "Most know him as 'Duke' the Bush's Baked Beans dog. His name is actually Sam," Odom wrote, adding that Sam's owner, Susan, trains animals to work in commercials.
"Sadly [Susan] had to euthanize Sam yesterday due to an aggressive cancer he was suffering from," Odom's post from June 28 reads. "She is as we are heartbroken."
Odom shared a photo of the star pup sitting in the grass, with an American flag flying behind him. "Here is a photo from his better days. He was a very special dog to all who ever knew or had the pleasure of meeting him. He is and will be missed," Odom wrote.
Most know him as "Duke" the Bush's Baked Beans dog. His name is actually Sam. He lived in Apopka with our friend Susan...
Posted by David Odom on Thursday, June 28, 2018
Sam's character "Duke" is known for making snarky comments to his "owner," Jay, in the company's commercials. Duke's lips move like a human's and he is often on the verge of spilling the Bush's secret family recipe.
Social media erupted with messages for the lovable and famous dog after Bush's confirmed his death on Tuesday. Some noted that his death came less than a week before a major baked-bean-eating holiday: the Fourth of July."
Request For Info
Posted 7 years agoFrom Chris:
says:
"I was wondering if anyone in this group used or knows of a good quality home-use suitable deep fat fryer they could recommend? Looking for something in the 3/3.5 litre range with regard to oil capacity and available via a regular commercial marketplace like amazon rather than a catering supplier.
For the last couple of years I've just been using a pan and it's starting to get a bit frustrating when I have to cook fish or chicken and chips in four batches (two separate batches of chips, both fish/chicken portions individually) when doing them for me and my housemate. Plus I'd like to make donuts and my current pan (about 1.5L capacity) just won't cut it for that.
Budget isn't much of an issue given the price range I've looked at for ones available to purchase online, but I'd like recommendations for particular brands/models that other people have used and found great if at all possible.
:D
No worries if you don't post about queries like this, but nothing ventured, nothing gained. I promise when I do get a fryer, fried recipes will follow. :D"
Anyone have any recommendations?
Also: this is too good not to share:
Sent By: Chuong to chrismukkah On: Jun 14th, 2018 02:22
This
really
exists...
would jump on others for this.
https://www.butcherbox.com/
Plus there is a great issue out from "Crumbs" that covers all things pork as well -
https://magazinelib.com/all/crumbs-.....tol-july-2018/
says:"I was wondering if anyone in this group used or knows of a good quality home-use suitable deep fat fryer they could recommend? Looking for something in the 3/3.5 litre range with regard to oil capacity and available via a regular commercial marketplace like amazon rather than a catering supplier.
For the last couple of years I've just been using a pan and it's starting to get a bit frustrating when I have to cook fish or chicken and chips in four batches (two separate batches of chips, both fish/chicken portions individually) when doing them for me and my housemate. Plus I'd like to make donuts and my current pan (about 1.5L capacity) just won't cut it for that.
Budget isn't much of an issue given the price range I've looked at for ones available to purchase online, but I'd like recommendations for particular brands/models that other people have used and found great if at all possible.
:D
No worries if you don't post about queries like this, but nothing ventured, nothing gained. I promise when I do get a fryer, fried recipes will follow. :D"
Anyone have any recommendations?
Also: this is too good not to share:
Sent By: Chuong to chrismukkah On: Jun 14th, 2018 02:22
This
really
exists...
would jump on others for this.https://www.butcherbox.com/
Plus there is a great issue out from "Crumbs" that covers all things pork as well -
https://magazinelib.com/all/crumbs-.....tol-july-2018/
Food In Focus: The Passing Of Anthony Bourdain
Posted 7 years agoFrom Chris:
….When I first saw the Twitter feed with this news, my heart just stopped.
https://www.msn.com/en-us/foodanddr.....cid=spartandhp
And this has sent a HUGE shockwave throughout the cooking community (and even some in the comic book field as well!)
For those that knew him and met him, they can vouch that he was a genuinely friendly person that he would just about give the shirt off from his back.
This is just...
It just shouldn't happen.
That said:
demented-day-dreams posted this (and reposted from 
happyhuskykoma)
Which is here: http://www.furaffinity.net/journal/2687918/
But I will copy it here, because it is important to read.
"To the Fandom:
The goal of this meme is to spread the word, yes it happens, and yes, we can help. This isn’t a self-righteous or self-gaining meme; rather, it is somewhat of a Public Service Announcement.
Please, help this spread like wildfire, let everyone know, there ARE those in the fandom they can coincide in, who are willing to talk to them, and are willing to do our best to help. If we can save even just one, it will all be worth it.
Life has its ups and downs, it isn’t all easy, but, we have to make the most of every moment we have. There is no replacing a life thrown away.
To those who just need someone to listen, those on that edge, please, if you ever need to talk to me, if I’m on, I will do as much as I can to help. I won’t judge or yell, I only want to help. There are others who are willing to help as well.
Just know this if I am not online….
You are...
Worthy to be loved and to love others
Worthy to be cared for and to help care for others
Worthy to be nurtured and to nurture others
Worthy to be touched and supported
Worthy to be listed to and listen to others
Worthy to be recognized
Worthy to be encouraged and to encourage others
Worthy to be reinforced as “good”
No one is perfect, but, that doesn’t mean life isn’t worth living…please…just hang on…it gets better!"
If you're wanting help but are afraid to ask for it from friends, here are some anonymous help lines and resources you can turn to:
http://www.suicidology.org/web/guest/home
http://www.yellowribbon.org/
http://www.suicidepreventionlifeline.org/
National Suicide Prevention Lifeline:
1-800-273-TALK (8522)
Remember, suicide is never the answer, even if you no longer value your own life, there are plenty of others that do; You are never truly alone unless you chose to be.
And I am willing to listen as well. I don't know if -I- can help any, but I -do- know how precious life is, and I refuse to let another go out that way!
*hugs you all* "
You are not a burden.
And its much easier to share that burden, with someone who is always willing to reach out and listen to you.
What's more, maybe the person that's there for you, has been through the same experience. Who knows what its like in being lonely, bullied, and a general misanthrope (as in, yours truly).
You are not alone.
….When I first saw the Twitter feed with this news, my heart just stopped.
https://www.msn.com/en-us/foodanddr.....cid=spartandhp
And this has sent a HUGE shockwave throughout the cooking community (and even some in the comic book field as well!)
For those that knew him and met him, they can vouch that he was a genuinely friendly person that he would just about give the shirt off from his back.
This is just...
It just shouldn't happen.
That said:
demented-day-dreams posted this (and reposted from 
happyhuskykoma)Which is here: http://www.furaffinity.net/journal/2687918/
But I will copy it here, because it is important to read.
"To the Fandom:
The goal of this meme is to spread the word, yes it happens, and yes, we can help. This isn’t a self-righteous or self-gaining meme; rather, it is somewhat of a Public Service Announcement.
Please, help this spread like wildfire, let everyone know, there ARE those in the fandom they can coincide in, who are willing to talk to them, and are willing to do our best to help. If we can save even just one, it will all be worth it.
Life has its ups and downs, it isn’t all easy, but, we have to make the most of every moment we have. There is no replacing a life thrown away.
To those who just need someone to listen, those on that edge, please, if you ever need to talk to me, if I’m on, I will do as much as I can to help. I won’t judge or yell, I only want to help. There are others who are willing to help as well.
Just know this if I am not online….
You are...
Worthy to be loved and to love others
Worthy to be cared for and to help care for others
Worthy to be nurtured and to nurture others
Worthy to be touched and supported
Worthy to be listed to and listen to others
Worthy to be recognized
Worthy to be encouraged and to encourage others
Worthy to be reinforced as “good”
No one is perfect, but, that doesn’t mean life isn’t worth living…please…just hang on…it gets better!"
If you're wanting help but are afraid to ask for it from friends, here are some anonymous help lines and resources you can turn to:
http://www.suicidology.org/web/guest/home
http://www.yellowribbon.org/
http://www.suicidepreventionlifeline.org/
National Suicide Prevention Lifeline:
1-800-273-TALK (8522)
Remember, suicide is never the answer, even if you no longer value your own life, there are plenty of others that do; You are never truly alone unless you chose to be.
And I am willing to listen as well. I don't know if -I- can help any, but I -do- know how precious life is, and I refuse to let another go out that way!
*hugs you all* "
You are not a burden.
And its much easier to share that burden, with someone who is always willing to reach out and listen to you.
What's more, maybe the person that's there for you, has been through the same experience. Who knows what its like in being lonely, bullied, and a general misanthrope (as in, yours truly).
You are not alone.
Food In Focus: The Royal Wedding Always Takes The Cake
Posted 7 years ago...Since quite a few were engrossed in the wedding between Prince Harry and Meghan Markle, I found this story in "Eater" to be very interesting, historically!
https://www.eater.com/2018/5/18/173.....zabeth-history
From Queen Victoria’s English plum cake to Prince William and Kate Middleton’s eight-layer fruitcake, these masterpieces have taken many forms
by Daniela Galarza and Dana Hatic
"By Victorian standards, modern wedding cakes can appear quite amateur: The wedding of Queen Victoria’s oldest daughter, Princess Royal Victoria Adelaide Mary Louisa, on January 25, 1858 (to German Emperor Frederick III), featured a cake that appears modeled after elements of St. Peter’s Basilica. At the top is a square structure that looks a lot like St. Peter’s Baldachin, a Baroque canopy with four spiraled, or Solomonic, columns.
Since her mother Queen Victoria’s wedding in 1840, British (and American) wedding cake style has evolved in many ways. Victoria’s set the standard for white wedding cakes — symbolizing purity and luxury, as refined white sugar was prohibitively expensive in Britain in the Victorian era — and it was among the first in England to feature edible sugar sculptures. For a century after her rule, pastry chefs borrowed architectural elements from Greek, Roman, Baroque, Gothic, and Renaissance architecture. (In fact, pastry chefs are still inspired by architecture today.)
In England, because the actual edible cake beneath the décor was an overly sweet and dense fruitcake, wedding cakes were more akin to ceremonial centerpieces. Pastry chefs of the day were sculptors just as much as they were bakers: They used sugar, eggs, and other ingredients to make malleable pastes that could be carved, molded, and painted to look like Europe’s most famous churches or state houses. They honored each bride and groom with carved reliefs depicting their life and travels, and, like dollhouse architects, they learned to construct towering, many-layered cakes held together by sugar instead of cement. Each weighed hundreds of pounds. For centuries, too, royal couples have used a family sword to slice into the cake — a sort ceremonial cake sabering.
Because of the fruitcake base — laden with sweet candied fruits and soaked in high-proof sprits — and because of the rock-hard royal icing crust, these cakes can last decades. For the last century or so, slices of royal wedding cakes were given as wedding favors, and, to commemorate the nuptials of Prince Harry and Meghan Markle, several royal wedding cake slices are up for auction this year. An auction house in Los Angeles is selling a 36-year-old slice from Prince Charles and Diana’s wedding cake for close to $1,200. Also on the block: a cake slice from the 2005 marriage of Prince Charles and Camilla Parker Bowles (estimated auction price: $600 to $800); a slice of royal wedding cake from the 1968 marriage of Prince Andrew and Sarah Ferguson ($600 to $800), and a slice of royal wedding cake from the 1973 marriage of Princess Anne and Captain Mark Phillips ($300 to $500)."
It goes from there with links and the history of each one made for royalty, so let them eat cake! :p
https://www.eater.com/2018/5/18/173.....zabeth-history
From Queen Victoria’s English plum cake to Prince William and Kate Middleton’s eight-layer fruitcake, these masterpieces have taken many forms
by Daniela Galarza and Dana Hatic
"By Victorian standards, modern wedding cakes can appear quite amateur: The wedding of Queen Victoria’s oldest daughter, Princess Royal Victoria Adelaide Mary Louisa, on January 25, 1858 (to German Emperor Frederick III), featured a cake that appears modeled after elements of St. Peter’s Basilica. At the top is a square structure that looks a lot like St. Peter’s Baldachin, a Baroque canopy with four spiraled, or Solomonic, columns.
Since her mother Queen Victoria’s wedding in 1840, British (and American) wedding cake style has evolved in many ways. Victoria’s set the standard for white wedding cakes — symbolizing purity and luxury, as refined white sugar was prohibitively expensive in Britain in the Victorian era — and it was among the first in England to feature edible sugar sculptures. For a century after her rule, pastry chefs borrowed architectural elements from Greek, Roman, Baroque, Gothic, and Renaissance architecture. (In fact, pastry chefs are still inspired by architecture today.)
In England, because the actual edible cake beneath the décor was an overly sweet and dense fruitcake, wedding cakes were more akin to ceremonial centerpieces. Pastry chefs of the day were sculptors just as much as they were bakers: They used sugar, eggs, and other ingredients to make malleable pastes that could be carved, molded, and painted to look like Europe’s most famous churches or state houses. They honored each bride and groom with carved reliefs depicting their life and travels, and, like dollhouse architects, they learned to construct towering, many-layered cakes held together by sugar instead of cement. Each weighed hundreds of pounds. For centuries, too, royal couples have used a family sword to slice into the cake — a sort ceremonial cake sabering.
Because of the fruitcake base — laden with sweet candied fruits and soaked in high-proof sprits — and because of the rock-hard royal icing crust, these cakes can last decades. For the last century or so, slices of royal wedding cakes were given as wedding favors, and, to commemorate the nuptials of Prince Harry and Meghan Markle, several royal wedding cake slices are up for auction this year. An auction house in Los Angeles is selling a 36-year-old slice from Prince Charles and Diana’s wedding cake for close to $1,200. Also on the block: a cake slice from the 2005 marriage of Prince Charles and Camilla Parker Bowles (estimated auction price: $600 to $800); a slice of royal wedding cake from the 1968 marriage of Prince Andrew and Sarah Ferguson ($600 to $800), and a slice of royal wedding cake from the 1973 marriage of Princess Anne and Captain Mark Phillips ($300 to $500)."
It goes from there with links and the history of each one made for royalty, so let them eat cake! :p
Food In Focus: Today is ANZAC day!
Posted 7 years agoWe received a notice from 
about this, but first, if you folks are wondering "What the heck is that?"
https://en.wikipedia.org/wiki/Anzac_Day
Anzac Day (/ˈænzæk/) is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders "who served and died in all wars, conflicts, and peacekeeping operations" and "the contribution and suffering of all those who have served".
Observed on 25 April each year, Anzac Day was originally devised to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli against the Ottoman Empire during World War I. Anzac Day is also observed in the Cook Islands, Niue, Pitcairn Islands, and Tonga, and previously was a national holiday in Papua New Guinea and Samoa."
So, from our hun bun Yelleena:
An interesting Anzac recipe for the origin of the Anzac Biscuit.
Carole Moore's pre 1920s family recipe Anzac biscuit
This recipe was discovered in Carole Moore's family recipe notebook compiled before 1920.
"Really worth a try — less sugar, flour and no desiccated coconut — but double the oats!" Ms Reynolds said.
Ingredients
2 level cups / 200g / 6 oz rolled oats
1 level cup / 125g / 4 1/2 oz plain flour
1/2 cup / 105g / 3 1/2 oz granulated sugar
125g / 4 1/2 oz butter
1 extra generous Tbsp golden syrup
1 tsp. bicarbonate of soda
2 tbsp. boiling water
Method
Pre-set oven 300F / 150C, and line two baking trays with baking paper.
Put the oats, flour and sugar into a large bowl and mix well.
Melt the butter in a large pan over medium heat, dip tablespoon in hot water and then use to measure the golden syrup, stir till dissolved and just coming to the boil - remove from heat source (but don't allow it to cool).
Stir the bicarbonate of soda with the measured boiling water until its dissolved then add to the pan of hot melted butter and golden syrup.
Stir until it 'froths up'- immediately add to the dry ingredients and mix all together.
Taking teaspoons or a flat dessert spoon of the mixture - place it in your hand, bring together by rolling into a ball, place 5 cm apart on the baking sheet (they will spread).
The biscuits need to be flattened slightly - use the base of a glass or, press down with a fork dipped in a little flour (this will stop it sticking).
Put trays in a pre heated oven for 15 - 18 minutes until golden (they will still be soft)
Leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack. When the biscuits are cold store them in an air tight tin.
However, I think we should ALSO take this moment to point out other "food holidays"....
From: https://pos.toasttab.com/blog/natio.....-food-holidays
January 27 - National Chocolate Cake Day
February 9 - National Pizza Day
February 22 - National Margarita Day
May 10 - National Shrimp Day
May 25 - National Wine Day
June 3 - National Egg Day
June 22 - National Onion Ring Day
July 13 - National French Fries Day
July 23 - National Vanilla Ice Cream Day
August 15 - National Oyster Day
September 18 - National Cheeseburger Day
September 29 - National Coffee Day
October 4 - National Taco Day
November 6 - National Nacho Day
December 4 - National Cookie Day
December 10 - National Lager Day
...I would also like to put in for Apr 24 to be International BACON day, but that's being a bit biased :P
about this, but first, if you folks are wondering "What the heck is that?"https://en.wikipedia.org/wiki/Anzac_Day
Anzac Day (/ˈænzæk/) is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders "who served and died in all wars, conflicts, and peacekeeping operations" and "the contribution and suffering of all those who have served".
Observed on 25 April each year, Anzac Day was originally devised to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli against the Ottoman Empire during World War I. Anzac Day is also observed in the Cook Islands, Niue, Pitcairn Islands, and Tonga, and previously was a national holiday in Papua New Guinea and Samoa."
So, from our hun bun Yelleena:
An interesting Anzac recipe for the origin of the Anzac Biscuit.
Carole Moore's pre 1920s family recipe Anzac biscuit
This recipe was discovered in Carole Moore's family recipe notebook compiled before 1920.
"Really worth a try — less sugar, flour and no desiccated coconut — but double the oats!" Ms Reynolds said.
Ingredients
2 level cups / 200g / 6 oz rolled oats
1 level cup / 125g / 4 1/2 oz plain flour
1/2 cup / 105g / 3 1/2 oz granulated sugar
125g / 4 1/2 oz butter
1 extra generous Tbsp golden syrup
1 tsp. bicarbonate of soda
2 tbsp. boiling water
Method
Pre-set oven 300F / 150C, and line two baking trays with baking paper.
Put the oats, flour and sugar into a large bowl and mix well.
Melt the butter in a large pan over medium heat, dip tablespoon in hot water and then use to measure the golden syrup, stir till dissolved and just coming to the boil - remove from heat source (but don't allow it to cool).
Stir the bicarbonate of soda with the measured boiling water until its dissolved then add to the pan of hot melted butter and golden syrup.
Stir until it 'froths up'- immediately add to the dry ingredients and mix all together.
Taking teaspoons or a flat dessert spoon of the mixture - place it in your hand, bring together by rolling into a ball, place 5 cm apart on the baking sheet (they will spread).
The biscuits need to be flattened slightly - use the base of a glass or, press down with a fork dipped in a little flour (this will stop it sticking).
Put trays in a pre heated oven for 15 - 18 minutes until golden (they will still be soft)
Leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack. When the biscuits are cold store them in an air tight tin.
However, I think we should ALSO take this moment to point out other "food holidays"....
From: https://pos.toasttab.com/blog/natio.....-food-holidays
January 27 - National Chocolate Cake Day
February 9 - National Pizza Day
February 22 - National Margarita Day
May 10 - National Shrimp Day
May 25 - National Wine Day
June 3 - National Egg Day
June 22 - National Onion Ring Day
July 13 - National French Fries Day
July 23 - National Vanilla Ice Cream Day
August 15 - National Oyster Day
September 18 - National Cheeseburger Day
September 29 - National Coffee Day
October 4 - National Taco Day
November 6 - National Nacho Day
December 4 - National Cookie Day
December 10 - National Lager Day
...I would also like to put in for Apr 24 to be International BACON day, but that's being a bit biased :P
And Now A Word From Our Sponsor
Posted 7 years agoHappy Easter and Passover to everyone!
Looking over from when we started, to where this group is now....I think we've come a long way and we've learned a lot of new techniques!
Thanks to
, 
, , 
, 
, 
, 
, 
, 
, and many, many others who have contributed their dishes to our group!
P.S. I will give
an honorable mention, she deserves at least that much :B
Thank you for those who are watching us or just joined - and keep in mind that if you join our group, you don't have to post something on your end!
Share, learn and enjoy - and if you want to post your dish, just take a picture of what you made and include a recipe, its as simple as that!
We'd like to see what you folks made for Easter, when you get a chance to take a picture of the foods of course (heck, you can have your family in there to photobomb, or dog/cat or etc.)
And as for "sponsors"...well, that would be all of the food sites and magazines I get my ideas from (though I do wing it every once in a blue moon :p).
SO:
www.foodgawker.com
www.savoryonline.com
www.ediblecommunities.com
www.seriouseats.com
www.cooksscience.com
www.americastestkitchen.com
www.cookscountry.com
www.epicurious.com
www.cookinglight.com
www.tastespotting.com
I'd love to hear if there are any new cooking sites I should keep an eye on, so feel free to add!
Looking over from when we started, to where this group is now....I think we've come a long way and we've learned a lot of new techniques!
Thanks to
, 
, , 
, 
, 
, 
, 
, 
, and many, many others who have contributed their dishes to our group!P.S. I will give
an honorable mention, she deserves at least that much :BThank you for those who are watching us or just joined - and keep in mind that if you join our group, you don't have to post something on your end!
Share, learn and enjoy - and if you want to post your dish, just take a picture of what you made and include a recipe, its as simple as that!
We'd like to see what you folks made for Easter, when you get a chance to take a picture of the foods of course (heck, you can have your family in there to photobomb, or dog/cat or etc.)
And as for "sponsors"...well, that would be all of the food sites and magazines I get my ideas from (though I do wing it every once in a blue moon :p).
SO:
www.foodgawker.com
www.savoryonline.com
www.ediblecommunities.com
www.seriouseats.com
www.cooksscience.com
www.americastestkitchen.com
www.cookscountry.com
www.epicurious.com
www.cookinglight.com
www.tastespotting.com
I'd love to hear if there are any new cooking sites I should keep an eye on, so feel free to add!
Food In Focus: Dungeons, Dragons, Drive-Ins And Dives
Posted 7 years agoFrom Chris, your bacon- loving moderator:
I came across this amusing read on Twitter, and if you happen to be one of those folks that love the "D & D", well, this would be an interesting challenge :B
https://kotaku.com/stay-with-me-her.....ook-1807627184
"So, uh, I’ve been pretty fixated on the idea of a dungeon-crawl-slash-cooking show—a Dungeons & Dragons game where you kill what you eat. A few questionably-spent days of vacation after spawning this ludicrous idea, I found a way to mod Dungeons & Dragons to accommodate my cooking fantasies. And, surprisingly, it turned out great.
The mod, like most good things that sound freaky at first, was inspired by a manga. A friend who enjoys both my scone experiments and Dungeons & Dragons games recommended a manga called Delicious in Dungeon, in which an adventuring party cooks their way through a treacherous dungeon. Struggling to save a lost party member, they encounter a very resourceful dwarf chef who spent the last ten years self-sustaining in the caverns. Its tagline, predictably, is “Eat or be eaten.”
http://www.b2c.hachettebookgroup.co.....316471855/?yen
What do you think that you would be able to cook up on a quest?
I came across this amusing read on Twitter, and if you happen to be one of those folks that love the "D & D", well, this would be an interesting challenge :B
https://kotaku.com/stay-with-me-her.....ook-1807627184
"So, uh, I’ve been pretty fixated on the idea of a dungeon-crawl-slash-cooking show—a Dungeons & Dragons game where you kill what you eat. A few questionably-spent days of vacation after spawning this ludicrous idea, I found a way to mod Dungeons & Dragons to accommodate my cooking fantasies. And, surprisingly, it turned out great.
The mod, like most good things that sound freaky at first, was inspired by a manga. A friend who enjoys both my scone experiments and Dungeons & Dragons games recommended a manga called Delicious in Dungeon, in which an adventuring party cooks their way through a treacherous dungeon. Struggling to save a lost party member, they encounter a very resourceful dwarf chef who spent the last ten years self-sustaining in the caverns. Its tagline, predictably, is “Eat or be eaten.”
http://www.b2c.hachettebookgroup.co.....316471855/?yen
What do you think that you would be able to cook up on a quest?
We lower our chef hats to honor...
Posted 7 years agoIn Memory of Chef Paul Bocuse, who passed recently :|
Paul Bocuse, one of the greatest French chefs of all time, has died aged 91, the country's interior minister said on Saturday.
Dubbed the "pope" of French cuisine, Bocuse helped shake up the food world in the 1970s with the Nouvelle Cuisine revolution and created the idea of the celebrity chef.
"Monsieur Paul was France. The pope of gourmets has left us," tweeted Interior Minister Gerard Collomb, announcing the chef's death after a long battle with Parkinson's disease.
"He was one of the greatest figures of French gastronomy, the General Charles de Gaulle of cuisine," said French food critic Francois Simon, comparing him to France's wartime saviour and dominant postwar leader.
A giant in a nation that prides itself as the beating heart of gastronomy, Bocuse was France's only chef to keep the Michelin food bible's coveted three-star rating through more than four decades.
The heart of his empire, L'Auberge de Collonges au Mont D'Or, his father's village inn near Lyon in food-obsessed southeastern France, earned three stars in 1965, and never lost a single one.
- Lover of food, wine and women -
"Monsieur Paul," as he was known, was named "chef of the century" by Michelin's rival guide, the Gault-Millau in 1989, and again by The Culinary Institute of America in 2011."
Born in 1926 to a family of cooks since 1765, Bocuse began his apprenticeship at the age of 16 and came to epitomise a certain type of French epicurean -- a lover of fine wine, food and women.
A great upholder of tradition as well as an innovator, several of his trademark dishes at the Auberge remained unchanged for decades, such as the bass in a pastry crust or the black truffle soup he created for French president Valery Giscard d'Estaing in 1975, who named him a commander in the Legion of Honour.
He slept in the same room where he was born, and managed to maintain a relationship with his wife Raymonde and at least two lovers.
"I love women and we live too long these days to spend one's entire life with just one," Bocuse told the Daily Telegraph in 2005.
Together with the Gault-Millau guide, Bocuse became a driving force behind the Nouvelle Cuisine, sweeping away the rich and heavy sauces of yesteryear in favour of super-fresh ingredients and sleek aesthetics.
Bocuse reportedly claimed the term was invented by Gault-Millau to describe food he helped prepare for the maiden flight of the Concorde airliner in 1969.
Slashing cooking times, paring down menus and paying new attention to health, Nouvelle Cuisine was a craze that fizzled out but left a lasting legacy.
"It was a real revolution," said Simon. "They coined a concept that came at exactly the right moment -- at a time when gastronomy was a bit dull and heavy, with thick sauces, not sexy at all."
In 2007, more than 80 top chefs flew to France from around the world to celebrate his 81st birthday and his legacy.
Paul Bocuse, one of the greatest French chefs of all time, has died aged 91, the country's interior minister said on Saturday.
Dubbed the "pope" of French cuisine, Bocuse helped shake up the food world in the 1970s with the Nouvelle Cuisine revolution and created the idea of the celebrity chef.
"Monsieur Paul was France. The pope of gourmets has left us," tweeted Interior Minister Gerard Collomb, announcing the chef's death after a long battle with Parkinson's disease.
"He was one of the greatest figures of French gastronomy, the General Charles de Gaulle of cuisine," said French food critic Francois Simon, comparing him to France's wartime saviour and dominant postwar leader.
A giant in a nation that prides itself as the beating heart of gastronomy, Bocuse was France's only chef to keep the Michelin food bible's coveted three-star rating through more than four decades.
The heart of his empire, L'Auberge de Collonges au Mont D'Or, his father's village inn near Lyon in food-obsessed southeastern France, earned three stars in 1965, and never lost a single one.
- Lover of food, wine and women -
"Monsieur Paul," as he was known, was named "chef of the century" by Michelin's rival guide, the Gault-Millau in 1989, and again by The Culinary Institute of America in 2011."
Born in 1926 to a family of cooks since 1765, Bocuse began his apprenticeship at the age of 16 and came to epitomise a certain type of French epicurean -- a lover of fine wine, food and women.
A great upholder of tradition as well as an innovator, several of his trademark dishes at the Auberge remained unchanged for decades, such as the bass in a pastry crust or the black truffle soup he created for French president Valery Giscard d'Estaing in 1975, who named him a commander in the Legion of Honour.
He slept in the same room where he was born, and managed to maintain a relationship with his wife Raymonde and at least two lovers.
"I love women and we live too long these days to spend one's entire life with just one," Bocuse told the Daily Telegraph in 2005.
Together with the Gault-Millau guide, Bocuse became a driving force behind the Nouvelle Cuisine, sweeping away the rich and heavy sauces of yesteryear in favour of super-fresh ingredients and sleek aesthetics.
Bocuse reportedly claimed the term was invented by Gault-Millau to describe food he helped prepare for the maiden flight of the Concorde airliner in 1969.
Slashing cooking times, paring down menus and paying new attention to health, Nouvelle Cuisine was a craze that fizzled out but left a lasting legacy.
"It was a real revolution," said Simon. "They coined a concept that came at exactly the right moment -- at a time when gastronomy was a bit dull and heavy, with thick sauces, not sexy at all."
In 2007, more than 80 top chefs flew to France from around the world to celebrate his 81st birthday and his legacy.
Food In Focus: Kids Trying Expensive Foods
Posted 7 years ago....From Chris:
this goes out to all of those folks that have "pups"...that is, children in their lives, and what it takes to please their palates :P
Its a rather cute (and very telling) video from Bon Appetit -
https://www.youtube.com/watch?v=7LjC-nUPrNg
I'm thinking we need to have another meme soon, introduce some "family friendly" food - that is, something that can be enjoyed by kids and adults alike!
Who would be up for THAT challenge?
this goes out to all of those folks that have "pups"...that is, children in their lives, and what it takes to please their palates :P
Its a rather cute (and very telling) video from Bon Appetit -
https://www.youtube.com/watch?v=7LjC-nUPrNg
I'm thinking we need to have another meme soon, introduce some "family friendly" food - that is, something that can be enjoyed by kids and adults alike!
Who would be up for THAT challenge?
Food In Focus: The End of CHOCOLATE ?!?!?
Posted 7 years agoWhile this may not be for a while, the very fact that this will happen eventually is a bit disturbing :B
http://www.msn.com/en-us/foodanddri.....amp;ocid=ientp
"You may love chocolate, but you should probably start preparing yourself to say goodbye to it: Scientists at the National Oceanic and Atmospheric Administration have predicted that cacao plants are likely to go extinct as early as 2050 due to climate change. But there’s one glimmer hope on the horizon: Mars—the candy company which makes such chocolate treats as the Snickers and the Twix bar—has teamed up with the University of California on a new method that may help save future cacao crops.
Most of the world’s chocolate comes from West Africa—the plants thrive in the region’s rainforests—but over the next 40 years, the Earth’s rising temperatures will push cacao farms up into the mountains, to areas either unsuitable for cultivation or already reserved as wildlife preserves.
A new effort the University of California Berkeley, however, is using CRISPR technology to modify the DNA of the cacao plants, according to the Independent. Hopefully, the genetically modified plants will be able to survive rising temperatures and farms won’t have to be relocated to higher elevations.
NOAA’s report states that climate change will affect not the current generation of cacao plants, but the next one, meaning that, “there is time for adaptation.” But the outlook still seems dire: NOAA warns that 89.5% of land currently used to cultivate cacao will no longer be suitable by 2050. The agency recommends focusing on farming specific breeds of cacao seeds that are resistant to drought and supporting more efforts to grow cacao seeds using a traditional Brazilian method called cabruca, in which additional trees are planted in the rainforest to provide cacao trees with shade—a critical element the seeds need to survive.
Climate change will clearly have far-reaching consequences for the way people eat, and thankfully scientists are already figuring out ways to adapt to the forthcoming crisis. In the meantime, next time you take a bite of chocolate, you should take the time to savor it."
http://www.msn.com/en-us/foodanddri.....amp;ocid=ientp
"You may love chocolate, but you should probably start preparing yourself to say goodbye to it: Scientists at the National Oceanic and Atmospheric Administration have predicted that cacao plants are likely to go extinct as early as 2050 due to climate change. But there’s one glimmer hope on the horizon: Mars—the candy company which makes such chocolate treats as the Snickers and the Twix bar—has teamed up with the University of California on a new method that may help save future cacao crops.
Most of the world’s chocolate comes from West Africa—the plants thrive in the region’s rainforests—but over the next 40 years, the Earth’s rising temperatures will push cacao farms up into the mountains, to areas either unsuitable for cultivation or already reserved as wildlife preserves.
A new effort the University of California Berkeley, however, is using CRISPR technology to modify the DNA of the cacao plants, according to the Independent. Hopefully, the genetically modified plants will be able to survive rising temperatures and farms won’t have to be relocated to higher elevations.
NOAA’s report states that climate change will affect not the current generation of cacao plants, but the next one, meaning that, “there is time for adaptation.” But the outlook still seems dire: NOAA warns that 89.5% of land currently used to cultivate cacao will no longer be suitable by 2050. The agency recommends focusing on farming specific breeds of cacao seeds that are resistant to drought and supporting more efforts to grow cacao seeds using a traditional Brazilian method called cabruca, in which additional trees are planted in the rainforest to provide cacao trees with shade—a critical element the seeds need to survive.
Climate change will clearly have far-reaching consequences for the way people eat, and thankfully scientists are already figuring out ways to adapt to the forthcoming crisis. In the meantime, next time you take a bite of chocolate, you should take the time to savor it."
Happy Holidays Everyone!!!
Posted 7 years agoFrom Chris:
I thought I'd take a moment and wish everyone the best of the holidays...
Merry Christmas...
Happy Hannukkah (or start with a "C" and use one "k", I can never get the spelling right :P)
Happy Kwanzaa..
Merry Festivus...
Happy Robonukkah... :P
And don't overdose too much on the chocolate Reindeer balls from :p
I thought I'd take a moment and wish everyone the best of the holidays...
Merry Christmas...
Happy Hannukkah (or start with a "C" and use one "k", I can never get the spelling right :P)
Happy Kwanzaa..
Merry Festivus...
Happy Robonukkah... :P
And don't overdose too much on the chocolate Reindeer balls from
:pFood In Focus: How I Learned To Stop Worrying...*
Posted 8 years agoFrom Chris, your bacon-loving moderator:
* And Love The Atomic Bomb, which is a heck of a title for this journal... but I happened upon this story from the "Eater" website!
https://www.eater.com/2017/12/12/16.....rvival-cracker
It's some rather uninteresting food history...I'm just hoping it won't repeat itself with a launch from Kim Jong Un :p
See what you think folks!
* And Love The Atomic Bomb, which is a heck of a title for this journal... but I happened upon this story from the "Eater" website!
https://www.eater.com/2017/12/12/16.....rvival-cracker
It's some rather uninteresting food history...I'm just hoping it won't repeat itself with a launch from Kim Jong Un :p
See what you think folks!
The Return of the Planet of the Potluck Meme
Posted 8 years agoWell, since it IS getting near Thanksgiving, far be it from me not to mention the meme provided by 
!
http://www.furaffinity.net/journal/8496605/
Behold! the fruits of my insanity!
I got really bored recently, and then i got really hungry, meaning it's time to dust off an old meme, one i created no less. so here are the rules.
suppose we're having a massive potluck dinner, you have to list four dishes you'd bring, your reason for loving them, and why it's good potluck food. then you tag two people and they have to do the same!
So for my potluck food, i'm going to imagine that we're having it in the winter so I'mma keep mine savory and warm.
1: Tater tot casserole , Cream of mushroom soup, ground beef, tater tots and cheese, my mom has only made this once and it was great. it's definitely a Midwest food, terrible for you but it tastes really good, plus for a potluck everything is easier to carry around in a covered Pyrex dish.
2: Waldorf Salad: It's a really weird combination, all that fruit, celery and mayonnaise, so I'll use yogurt instead. put it together in a bowl, stir until bored, can be made in a large amount.
3: Pico De Gallo : i make a mean Pico, i use all the regular stuff, but i use rice wine vinegar, garlic pepper and minced garlic in mine, i also don't seed my jalapenos so there's more of a kick to it that most people have. it's super easy to make and it's really cheap. pair it with these gluten free chips i found and it's the best.
4:My meatloaf.: Everyones is different. , everyones tastes different and looks different, but i like mine the best. I won't give all the recipe away but one of the ingredients is ginger paste, you use the pan drippings on top, it requires red wine and most importantly.....you make it in the MICROWAVE! surprise! i might put the recipe on here if anyone asks me to. but i love my meatloaf.
ok now for the tags. i tag
nyeowzers and 
chuong plus i hope that anyone who sees this will try it out themselves.
CRAZY KUMQUATS!
!http://www.furaffinity.net/journal/8496605/
Behold! the fruits of my insanity!
I got really bored recently, and then i got really hungry, meaning it's time to dust off an old meme, one i created no less. so here are the rules.
suppose we're having a massive potluck dinner, you have to list four dishes you'd bring, your reason for loving them, and why it's good potluck food. then you tag two people and they have to do the same!
So for my potluck food, i'm going to imagine that we're having it in the winter so I'mma keep mine savory and warm.
1: Tater tot casserole , Cream of mushroom soup, ground beef, tater tots and cheese, my mom has only made this once and it was great. it's definitely a Midwest food, terrible for you but it tastes really good, plus for a potluck everything is easier to carry around in a covered Pyrex dish.
2: Waldorf Salad: It's a really weird combination, all that fruit, celery and mayonnaise, so I'll use yogurt instead. put it together in a bowl, stir until bored, can be made in a large amount.
3: Pico De Gallo : i make a mean Pico, i use all the regular stuff, but i use rice wine vinegar, garlic pepper and minced garlic in mine, i also don't seed my jalapenos so there's more of a kick to it that most people have. it's super easy to make and it's really cheap. pair it with these gluten free chips i found and it's the best.
4:My meatloaf.: Everyones is different. , everyones tastes different and looks different, but i like mine the best. I won't give all the recipe away but one of the ingredients is ginger paste, you use the pan drippings on top, it requires red wine and most importantly.....you make it in the MICROWAVE! surprise! i might put the recipe on here if anyone asks me to. but i love my meatloaf.
ok now for the tags. i tag
nyeowzers and 
chuong plus i hope that anyone who sees this will try it out themselves.CRAZY KUMQUATS!
Food In Focus: Its All About The Pasta
Posted 8 years agoFrom Chris:
I thought I would put this in as an educational tidbit, because there are a LOT of variations of pasta, not to mention their names have some rather interesting translations!
http://sundaypasta.com/pasta/
"Marco Polo DID NOT return to Italy with pasta from China. This legend is false. In fact, pasta was invented by Italians and has become symbolic of their dedication to perfection and pride in the kitchen.
History of Pasta
Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the 8th Century are thought to be the origins of dried pasta (pasta secca). At the time, Palermo was producing mass quantities of the new product. Some Arabian influence can still be found in select recipes, using ingredients such as raisins and cinnamon.
In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking.
Types of Pasta
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta.
Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce."
You can see the list of pasta from the link above as well, rather interesting!
I thought I would put this in as an educational tidbit, because there are a LOT of variations of pasta, not to mention their names have some rather interesting translations!
http://sundaypasta.com/pasta/
"Marco Polo DID NOT return to Italy with pasta from China. This legend is false. In fact, pasta was invented by Italians and has become symbolic of their dedication to perfection and pride in the kitchen.
History of Pasta
Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the 8th Century are thought to be the origins of dried pasta (pasta secca). At the time, Palermo was producing mass quantities of the new product. Some Arabian influence can still be found in select recipes, using ingredients such as raisins and cinnamon.
In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking.
Types of Pasta
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta.
Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce."
You can see the list of pasta from the link above as well, rather interesting!
Somewhat Important Announcement
Posted 8 years agoThis comes from -
"Link to the vid here: https://www.youtube.com/watch?v=1AxLzMJIgxM
Wuffy's been watching Binging with Babish for quite some time. His recipes and techniques for cooking dishes inspired by various TV shows and movies has been not only entertaining but also educational.
He's venturing into a new area that wuff expects could be of great interest to FACCC and its followers: Basics with Babish! Hence the link above.
The first minute of the video is perhaps one of the best, most succinct and accurate answers to the question, "Why cook?" that wuff has heard. The rest of the vid, on some of the basic utensils for any kitchen (but especially to one starting out) is "spot on"! Great info!
And this wuff absolutely LOVES his sense of dry humor! (Ikea cutting boards lead to buboninc plague! LOL!!)
Vrghr thought he'd pass this along. Feel free to do what you wish with the info!
Bon Appetite!!"
HOWEVER
I think it is also important to mention that its's birthday today, please send him a shout with love!
A fur's fur deserves no less, and he is that and then some!
- "Link to the vid here: https://www.youtube.com/watch?v=1AxLzMJIgxM
Wuffy's been watching Binging with Babish for quite some time. His recipes and techniques for cooking dishes inspired by various TV shows and movies has been not only entertaining but also educational.
He's venturing into a new area that wuff expects could be of great interest to FACCC and its followers: Basics with Babish! Hence the link above.
The first minute of the video is perhaps one of the best, most succinct and accurate answers to the question, "Why cook?" that wuff has heard. The rest of the vid, on some of the basic utensils for any kitchen (but especially to one starting out) is "spot on"! Great info!
And this wuff absolutely LOVES his sense of dry humor! (Ikea cutting boards lead to buboninc plague! LOL!!)
Vrghr thought he'd pass this along. Feel free to do what you wish with the info!
Bon Appetite!!"
HOWEVER
I think it is also important to mention that its
's birthday today, please send him a shout with love!A fur's fur deserves no less, and he is that and then some!
Food In Focus: So Where's The "Love", FDA?
Posted 8 years agoThis is a news story I found out about recently...and it does kind of make you wonder :B
https://www.washingtonpost.com/news.....=.60fe3e2f3ac2
By Travis M. Andrews
"The ingredient list for Massachusetts-based Nashoba Brook Bakery’s granola was normal enough, save for one ingredient. Amid the oats and sweetener was “love.” The subject of nearly every rock-and-roll song, the thing Romeo and Juliet died for, was supposedly in the granola, which was sold at around 120 stores around New England.
The “ingredient” was a nod to the passion bakers put into their product and wink to fans of the snack. As the Concord bakery’s Twitter account shows, the business has a sense of humor.
“I really like that we list ‘love’ in the granola,” Nashoba Chief Executive Officer John Gates told Bloomberg News. “People ask us what makes it so good. It’s kind of nice that this artisan bakery can say there’s love in it and it puts a smile on people’s face.”
But the Food and Drug Administration didn’t see it that way. A human emotion, it said, cannot be an ingredient in baked goods.
The FDA published a warning letter to the bakery on Tuesday, which told the bakery to stop claiming that its granola contains love:
Your Nashoba Granola label lists ingredient ‘Love.’ Ingredients required to be declared on the label or labeling of food must be listed by their common or usual name. ‘Love’ is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient.
Gates said the letter “just felt so George Orwell.”
“Situations like that where the government is telling you can’t list ‘love’ as an ingredient because it might be deceptive, just feels so silly,” he told Bloomberg.
While the bakers may have poured love into their granola, they might have gone a little light on care.
The FDA also noted numerous code violations at the bakery, such as a single unspecified one-inch-long “crawling insect” in the pastry area among the “focaccia breads, 7-Grain rolls, and brioche rolls.” It also listed a few mislabeled products and other sanitary violations.
The agency said that the use of “love” as an ingredient was not “among the agency’s top concerns.”
It “expects the company to correct the serious violations found on FDA’s inspection, as noted in the warning letter,” the agency said in a statement to Bloomberg."
...Sheesh!
https://www.washingtonpost.com/news.....=.60fe3e2f3ac2
By Travis M. Andrews
"The ingredient list for Massachusetts-based Nashoba Brook Bakery’s granola was normal enough, save for one ingredient. Amid the oats and sweetener was “love.” The subject of nearly every rock-and-roll song, the thing Romeo and Juliet died for, was supposedly in the granola, which was sold at around 120 stores around New England.
The “ingredient” was a nod to the passion bakers put into their product and wink to fans of the snack. As the Concord bakery’s Twitter account shows, the business has a sense of humor.
“I really like that we list ‘love’ in the granola,” Nashoba Chief Executive Officer John Gates told Bloomberg News. “People ask us what makes it so good. It’s kind of nice that this artisan bakery can say there’s love in it and it puts a smile on people’s face.”
But the Food and Drug Administration didn’t see it that way. A human emotion, it said, cannot be an ingredient in baked goods.
The FDA published a warning letter to the bakery on Tuesday, which told the bakery to stop claiming that its granola contains love:
Your Nashoba Granola label lists ingredient ‘Love.’ Ingredients required to be declared on the label or labeling of food must be listed by their common or usual name. ‘Love’ is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient.
Gates said the letter “just felt so George Orwell.”
“Situations like that where the government is telling you can’t list ‘love’ as an ingredient because it might be deceptive, just feels so silly,” he told Bloomberg.
While the bakers may have poured love into their granola, they might have gone a little light on care.
The FDA also noted numerous code violations at the bakery, such as a single unspecified one-inch-long “crawling insect” in the pastry area among the “focaccia breads, 7-Grain rolls, and brioche rolls.” It also listed a few mislabeled products and other sanitary violations.
The agency said that the use of “love” as an ingredient was not “among the agency’s top concerns.”
It “expects the company to correct the serious violations found on FDA’s inspection, as noted in the warning letter,” the agency said in a statement to Bloomberg."
...Sheesh!
Time For Some Fall Favorites
Posted 8 years agoFrom Chris, your bacon-loving moderator...
We welcome all of our new watchers, and I think its time to also get ready for the fall!
SO - If anyone has any upcoming fall dishes - and certainly for Halloween and Thanksgiving - please send us your pics with recipes!
We welcome all of our new watchers, and I think its time to also get ready for the fall!
SO - If anyone has any upcoming fall dishes - and certainly for Halloween and Thanksgiving - please send us your pics with recipes!
Food In Focus: Let's Do A Healthy Week
Posted 8 years ago...I spotted this journal from -
http://www.furaffinity.net/journal/8357798/
"I am looking for some partners in wanna-be-healthier crime.
This kitty has gotten quite a bit cuddler around the middle, which isn't necessarily a bad thing... until your pants stop fitting...
Soooooo
Anyone want to join me in a week long endeavor to live a bit healthier life? I tend to do much better when I have some one to do things with.
Nothing drastic. Just name three goals.. come check in and maybe I'll check up on you too.
For this week my goals are:
1.Drink more unsweetened drinks... hopefully 2L a day, but something close would be good
2. Keep it to two snacks a day
3. Do some type of exercise, like walk, or sun salutations. Something simple for this week."
I think that this week, we would like to get some healthy recipes for our page as well, to help "Mama Kitty" with her goal and, she has (unintentionally) started things up with her own recipe here - http://www.furaffinity.net/view/24395509/
But let's see if we can keep this up !
-http://www.furaffinity.net/journal/8357798/
"I am looking for some partners in wanna-be-healthier crime.
This kitty has gotten quite a bit cuddler around the middle, which isn't necessarily a bad thing... until your pants stop fitting...
Soooooo
Anyone want to join me in a week long endeavor to live a bit healthier life? I tend to do much better when I have some one to do things with.
Nothing drastic. Just name three goals.. come check in and maybe I'll check up on you too.
For this week my goals are:
1.Drink more unsweetened drinks... hopefully 2L a day, but something close would be good
2. Keep it to two snacks a day
3. Do some type of exercise, like walk, or sun salutations. Something simple for this week."
I think that this week, we would like to get some healthy recipes for our page as well, to help "Mama Kitty" with her goal and, she has (unintentionally) started things up with her own recipe here - http://www.furaffinity.net/view/24395509/
But let's see if we can keep this up !
Food In Focus: A New Announcement!
Posted 8 years agoFrom Chris, your favorite bacon-loving moderator -
has their own YouTube channel, and will be doing all sorts of dishes in their shows!
"I'll be putting 3 playlists on the front of the channel from the recipes which are "Family Recipes" "$5 or Less Meals" and "$10 or Less Meals"
Granted I cant put the playlists up until after I get some videos in them, and the ones centered around money will have actual prices on their items to help out!
Although it'll be pointed out that we primarily get our food from a grocery store called Aldi's which is the cheapest location in most the states (I am unsure of your location! Hope that wasnt offensive!)
But yeah! I cant wait to get cooking!! And show off the literal list I made of first items to make!"
Whats more, they may even try the dishes we post here as well, so keep an eye out!
Their channel - https://www.youtube.com/wardofthewoods
has their own YouTube channel, and will be doing all sorts of dishes in their shows!"I'll be putting 3 playlists on the front of the channel from the recipes which are "Family Recipes" "$5 or Less Meals" and "$10 or Less Meals"
Granted I cant put the playlists up until after I get some videos in them, and the ones centered around money will have actual prices on their items to help out!
Although it'll be pointed out that we primarily get our food from a grocery store called Aldi's which is the cheapest location in most the states (I am unsure of your location! Hope that wasnt offensive!)
But yeah! I cant wait to get cooking!! And show off the literal list I made of first items to make!"
Whats more, they may even try the dishes we post here as well, so keep an eye out!
Their channel - https://www.youtube.com/wardofthewoods
When Politics Mixes With Food...It Never Ends Well :P
Posted 8 years agoPlease, no hate posts as we're only into the food...but, you have to admit, its starting to get a bit much :B
From: https://munchies.vice.com/en_us/art.....custard-recipe
"Apparently making America great again does not mean enjoying a colonial recipe for a dessert called the 'orange fool.'
This year, the Fourth of July was a sensitive time for Trump voters. But with new evidence in the investigation regarding Trump's ties to Russia and stalled legislative agenda hanging over the presidency, what better way to blow off a little steam than to knock back a couple of beers, fire off bottle rockets, and salute the ol' stars and bars? Surely the liberal media couldn't take that away.
Yet, somewhere in the darkness beyond the rockets' red glare and the bombs bursting in air, NPR was unleashing a barrage of seditious tweets that gave the Trump commentariat fits—but actually just turned out to be the Declaration of Independence.
And Trump supporters on YouTube also found something to get pissed about: an 18th-century dessert.
Townsends, a popular cooking channel with almost 300,000 subscribers and hundreds of videos, specializes in 18th-century cooking and lifestyle content. It's where you might go to learn how to make parched corn or salt-glazed pottery—and it unintentionally ignited a firestorm when it released a video on July 3 about a traditional dessert known as the "orange fool."
If you read those two words and immediately thought of our current commander-in-chief, you're not alone. The typically quaint comments section of the Townsends video was quickly inundated with mentions of "cucks" and MAGA. The reaction to the video was so acrimonious—viewers on both sides of the aisle argued, and Trump supporters threatened to unsubscribe—that Townsends decided to issue a response video two days later, titled "The Intrusion Of Modern Politics On Our YouTube Channel," to address the perceived political motivations of "orange fool."
But was "orange fool" really a subtle insult towards the President on the day of our nation's birth? It's just a basic custard recipe infused with orange juice, nutmeg, and cinnamon.
Jon Townsend, the man behind Townsends (and host of the videos) is clearly exasperated, saying "We've entered this era where everything has to do with politics...[It's] frustrating to me that everything we do, even in a simple episode cooking episode, has to be dragged into that arena."
"Two words and people are thinking that's the message one way or the other," Townsend told MUNCHIES over the phone. He says they have taken down the contentious comments to try and promote a more positive dialogue.
The "orange fool" episode showing up on the eve of Independence Day, explains Townsend, was a coincidence of scheduling. Nonetheless, there was some concern about the potential for the video being misinterpreted, he admits.
If you spend some time on the channel, you can get lost in a world of cooking beyond anything you may have ever seen before—recipes for paw paw pudding and pigeon pie. It is certainly a world beyond the scope of modern politics.
As for the orange fool, as one astute commenter said, "Sometimes a custard is just a custard." "
:B
From: https://munchies.vice.com/en_us/art.....custard-recipe
"Apparently making America great again does not mean enjoying a colonial recipe for a dessert called the 'orange fool.'
This year, the Fourth of July was a sensitive time for Trump voters. But with new evidence in the investigation regarding Trump's ties to Russia and stalled legislative agenda hanging over the presidency, what better way to blow off a little steam than to knock back a couple of beers, fire off bottle rockets, and salute the ol' stars and bars? Surely the liberal media couldn't take that away.
Yet, somewhere in the darkness beyond the rockets' red glare and the bombs bursting in air, NPR was unleashing a barrage of seditious tweets that gave the Trump commentariat fits—but actually just turned out to be the Declaration of Independence.
And Trump supporters on YouTube also found something to get pissed about: an 18th-century dessert.
Townsends, a popular cooking channel with almost 300,000 subscribers and hundreds of videos, specializes in 18th-century cooking and lifestyle content. It's where you might go to learn how to make parched corn or salt-glazed pottery—and it unintentionally ignited a firestorm when it released a video on July 3 about a traditional dessert known as the "orange fool."
If you read those two words and immediately thought of our current commander-in-chief, you're not alone. The typically quaint comments section of the Townsends video was quickly inundated with mentions of "cucks" and MAGA. The reaction to the video was so acrimonious—viewers on both sides of the aisle argued, and Trump supporters threatened to unsubscribe—that Townsends decided to issue a response video two days later, titled "The Intrusion Of Modern Politics On Our YouTube Channel," to address the perceived political motivations of "orange fool."
But was "orange fool" really a subtle insult towards the President on the day of our nation's birth? It's just a basic custard recipe infused with orange juice, nutmeg, and cinnamon.
Jon Townsend, the man behind Townsends (and host of the videos) is clearly exasperated, saying "We've entered this era where everything has to do with politics...[It's] frustrating to me that everything we do, even in a simple episode cooking episode, has to be dragged into that arena."
"Two words and people are thinking that's the message one way or the other," Townsend told MUNCHIES over the phone. He says they have taken down the contentious comments to try and promote a more positive dialogue.
The "orange fool" episode showing up on the eve of Independence Day, explains Townsend, was a coincidence of scheduling. Nonetheless, there was some concern about the potential for the video being misinterpreted, he admits.
If you spend some time on the channel, you can get lost in a world of cooking beyond anything you may have ever seen before—recipes for paw paw pudding and pigeon pie. It is certainly a world beyond the scope of modern politics.
As for the orange fool, as one astute commenter said, "Sometimes a custard is just a custard." "
:B
Food In Focus: The Important History Of Lemonade
Posted 8 years agoI spotted this story in today's Boston Globe, and thought it was very interesting reading...see what you think!
http://www.bostonglobe.com/lifestyl.....CMJ/story.html
By Tom Nealon
Here at the start of summer, the mind turns naturally to long sunny days refracting into night; barbecues, beaches, and beer; front porches and lemonade. We never wonder where these enablers of our leisure came from, what their stories might look like. So, in the interest of remedying that just a little, I’d like to tell a story of what lemonade was doing in Paris 349 summers ago. Lemons have been used for making drinks since before the Ancient Egyptians, are often used to detoxify, and to soothe a sore throat, but that year, the fate of Paris may have hinged on one of its lesser known properties.
In 1668, the bubonic plague, dormant for a decade, returned to France and was threatening Paris. It had been reported in Normandy and Picardy, in Soissons, Amiens, and then, terrifyingly, just downstream of the capital along the Seine, in Rouen. Everyone knew what this meant. Only a few years earlier, between 1665 and 1666, London had lost more than 100,000 people to the plague — almost a quarter of the population. Many still remembered 1630, when the disease had killed nearly a third of Venice’s 140,000 inhabitants, and almost half of Milan’s 130,000. Panic-stricken Parisian public health officials imposed quarantines and embargoes in the hope of mitigating inevitable disaster — but the dreaded pestilence never struck.
The plague that loomed over Paris was the midpoint of a 17th-century European epidemic that would go on to decimate Vienna (80,000 dead in 1679), Prague (80,000 dead in 1681) and Malta (11,000 dead in 1675). The body count in Amiens would end up topping 30,000, and almost no city in France was spared – except for Paris, which, miraculously, survived almost completely unscathed. Lemons had been used in medicine for centuries, but, this one summer in Paris, maybe everything lined up to give lemonade just enough leverage to keep tens of thousands of Parisians from joining the victims in London, Vienna, and Milan.
Ever since the late 1650s, Romans and their visitors had been treated to a huge range of soft, hard, and mixed drinks, available both in cafes and from street vendors; most popular among them was lemonade. Cost, and the limited geographical scope of suitable farmland for lemon trees, had held lemonade back, but when hardier, juicier varieties of lemon were cultivated and trade routes sped up, its price came down and its popularity skyrocketed. As befits its delicious and refreshing simplicity, soon everyone in Rome wanted lemonade on a sultry summer’s day, and vendors began to carry tanks of it around the city on their backs.
Parisian visitors to The Eternal City — such as the modestly diabolical Cardinal Mazarin (1602–61), who had succeeded the extremely diabolical Cardinal Richelieu (1585–1642) as chief minister to the King of France — left wondering why they didn’t have limonadiers carrying fresh beverages around their own fair city. Lemonade was already known in Paris: It had appeared in François Pierre La Varenne’s groundbreaking Le Cuisinier François (1651), a cookbook so popular and influential that it was translated into English two years after publication and remained in print for over a century. Shortly before his death, Cardinal Mazarin — who liked nothing better than new things he could tax — brought limonadiers to Paris. World-class megalomaniac that he was, even Mazarin could not have guessed that lemonade might have saved so many lives, in a few short years.
...............
Lemonade was not only popular, but suddenly everywhere; carried by limonadiers into every profitable corner of the city. The limonene contained in lemons (and other citrus fruits) is a natural insecticide and insect repellent. The most effective part of the lemon is the limonene-rich peel. Indeed, after centuries of discovery of chemical insect repellents, the US Environmental Protection Agency still lists 15 insecticides in which limonene is the chief active ingredient, including both general bug sprays and products for pet flea and tick control. The French were piling lemon peels in the best possible place to disrupt the flea-rat-human-rat chain: the trash. The rats would not only have been unbothered by the huge quantities of lemon, but, being omnivorous, no doubt eager to try this new flavor....Paris emerged alive — and refreshed. Bureaucrats and officials tried to take credit, of course, but no one ever thought to thank those limonadiers lugging their tanks of lemonade.
So by all means, knock back as many lemonades as you like this summer — have a shandy, even — but try to remember, at least once or twice, how lemonade may just have saved Paris so many summers ago, and pour a little out for those much maligned rats."
Tom Nealon is the author of “Food Fights & Culture Wars: A Secret History of Taste.”
http://www.bostonglobe.com/lifestyl.....CMJ/story.html
By Tom Nealon
Here at the start of summer, the mind turns naturally to long sunny days refracting into night; barbecues, beaches, and beer; front porches and lemonade. We never wonder where these enablers of our leisure came from, what their stories might look like. So, in the interest of remedying that just a little, I’d like to tell a story of what lemonade was doing in Paris 349 summers ago. Lemons have been used for making drinks since before the Ancient Egyptians, are often used to detoxify, and to soothe a sore throat, but that year, the fate of Paris may have hinged on one of its lesser known properties.
In 1668, the bubonic plague, dormant for a decade, returned to France and was threatening Paris. It had been reported in Normandy and Picardy, in Soissons, Amiens, and then, terrifyingly, just downstream of the capital along the Seine, in Rouen. Everyone knew what this meant. Only a few years earlier, between 1665 and 1666, London had lost more than 100,000 people to the plague — almost a quarter of the population. Many still remembered 1630, when the disease had killed nearly a third of Venice’s 140,000 inhabitants, and almost half of Milan’s 130,000. Panic-stricken Parisian public health officials imposed quarantines and embargoes in the hope of mitigating inevitable disaster — but the dreaded pestilence never struck.
The plague that loomed over Paris was the midpoint of a 17th-century European epidemic that would go on to decimate Vienna (80,000 dead in 1679), Prague (80,000 dead in 1681) and Malta (11,000 dead in 1675). The body count in Amiens would end up topping 30,000, and almost no city in France was spared – except for Paris, which, miraculously, survived almost completely unscathed. Lemons had been used in medicine for centuries, but, this one summer in Paris, maybe everything lined up to give lemonade just enough leverage to keep tens of thousands of Parisians from joining the victims in London, Vienna, and Milan.
Ever since the late 1650s, Romans and their visitors had been treated to a huge range of soft, hard, and mixed drinks, available both in cafes and from street vendors; most popular among them was lemonade. Cost, and the limited geographical scope of suitable farmland for lemon trees, had held lemonade back, but when hardier, juicier varieties of lemon were cultivated and trade routes sped up, its price came down and its popularity skyrocketed. As befits its delicious and refreshing simplicity, soon everyone in Rome wanted lemonade on a sultry summer’s day, and vendors began to carry tanks of it around the city on their backs.
Parisian visitors to The Eternal City — such as the modestly diabolical Cardinal Mazarin (1602–61), who had succeeded the extremely diabolical Cardinal Richelieu (1585–1642) as chief minister to the King of France — left wondering why they didn’t have limonadiers carrying fresh beverages around their own fair city. Lemonade was already known in Paris: It had appeared in François Pierre La Varenne’s groundbreaking Le Cuisinier François (1651), a cookbook so popular and influential that it was translated into English two years after publication and remained in print for over a century. Shortly before his death, Cardinal Mazarin — who liked nothing better than new things he could tax — brought limonadiers to Paris. World-class megalomaniac that he was, even Mazarin could not have guessed that lemonade might have saved so many lives, in a few short years.
...............
Lemonade was not only popular, but suddenly everywhere; carried by limonadiers into every profitable corner of the city. The limonene contained in lemons (and other citrus fruits) is a natural insecticide and insect repellent. The most effective part of the lemon is the limonene-rich peel. Indeed, after centuries of discovery of chemical insect repellents, the US Environmental Protection Agency still lists 15 insecticides in which limonene is the chief active ingredient, including both general bug sprays and products for pet flea and tick control. The French were piling lemon peels in the best possible place to disrupt the flea-rat-human-rat chain: the trash. The rats would not only have been unbothered by the huge quantities of lemon, but, being omnivorous, no doubt eager to try this new flavor....Paris emerged alive — and refreshed. Bureaucrats and officials tried to take credit, of course, but no one ever thought to thank those limonadiers lugging their tanks of lemonade.
So by all means, knock back as many lemonades as you like this summer — have a shandy, even — but try to remember, at least once or twice, how lemonade may just have saved Paris so many summers ago, and pour a little out for those much maligned rats."
Tom Nealon is the author of “Food Fights & Culture Wars: A Secret History of Taste.”
Food In Focus: How Is Our Group Doing And Other News
Posted 8 years agoFrom 
, your bacon loving moderator:
First, I'd like to welcome all who just joined and thank all of you have favorited the dishes we have posted! We honestly don't have a group without all of our chefs and cooking aficionados here.
And I'd also like to thank
for helping me keep up with all of the posts we have received, since I usually have my paws all over the place in FA with my own page, plus at least two others!
So I do have to ask - how do you think the group is doing? Is there anything we can be doing better, or are other things we should be addressing? Please note, I -am- open to honest criticism! What can we do to make things better, if anything?
As for other news:
http://abc7ny.com/travel/tsa-finds-.....ggage/2150725/
A * Twenty pound * lobster was found in someones luggage, and yes, you can transport it as long as you have a clear, useable container that can keep it sterile and deliverable!
And...
https://food52.com/blog/19951-the-i.....g-food-on-fire
Remember folks, there -are- some cooking gadgets out there that can be more of a hazard than a help! :P
, your bacon loving moderator:First, I'd like to welcome all who just joined and thank all of you have favorited the dishes we have posted! We honestly don't have a group without all of our chefs and cooking aficionados here.
And I'd also like to thank
for helping me keep up with all of the posts we have received, since I usually have my paws all over the place in FA with my own page, plus at least two others!So I do have to ask - how do you think the group is doing? Is there anything we can be doing better, or are other things we should be addressing? Please note, I -am- open to honest criticism! What can we do to make things better, if anything?
As for other news:
http://abc7ny.com/travel/tsa-finds-.....ggage/2150725/
A * Twenty pound * lobster was found in someones luggage, and yes, you can transport it as long as you have a clear, useable container that can keep it sterile and deliverable!
And...
https://food52.com/blog/19951-the-i.....g-food-on-fire
Remember folks, there -are- some cooking gadgets out there that can be more of a hazard than a help! :P
Support A New Furry Cooking Show!
Posted 8 years ago...We just spotted this journal from 
and we think it deserves a mention :3
Cartoon Wolf says:
"Reynard L., my co-creator from Tails and Tactics, wants to create a new furry cooking show! Help him make this project a reality!
https://www.gofundme.com/vulpini
Edit/disclaimer: I have nothing to do with the show. Just wanted to promote it :)"
Said journal is here - http://www.furaffinity.net/journal/8262031/
and we think it deserves a mention :3Cartoon Wolf says:
"Reynard L., my co-creator from Tails and Tactics, wants to create a new furry cooking show! Help him make this project a reality!
https://www.gofundme.com/vulpini
Edit/disclaimer: I have nothing to do with the show. Just wanted to promote it :)"
Said journal is here - http://www.furaffinity.net/journal/8262031/
Lets Talk About Our Tools!
Posted 8 years agoFrom Chris, your bacon-loving pangolin:
asked here - http://www.furaffinity.net/view/201.....#cid:119737283
~ What's in our knife kits? (that is, the knives and other assorted tools we use for our dishes)
I know has this - http://www.furaffinity.net/view/22073358/
(which, by the way, is rather impressive :B)
And speaking for myself: 1 'sharpening stick'; 2 serrated blades (one short, one long); 2 santoku knives; 3 butcher knives; 1 big ass cleaver; 2-3 paring knives; 2 peelers (one is an apple corer); plenty of steak knives; 2 poultry shears; and assorted knife stuff :B
Anyone else?
asked here - http://www.furaffinity.net/view/201.....#cid:119737283~ What's in our knife kits? (that is, the knives and other assorted tools we use for our dishes)
I know
has this - http://www.furaffinity.net/view/22073358/(which, by the way, is rather impressive :B)
And speaking for myself: 1 'sharpening stick'; 2 serrated blades (one short, one long); 2 santoku knives; 3 butcher knives; 1 big ass cleaver; 2-3 paring knives; 2 peelers (one is an apple corer); plenty of steak knives; 2 poultry shears; and assorted knife stuff :B
Anyone else?
Food In Focus: Are You Ready To Be Romanced By The Colonel?
Posted 8 years agoI found this story to be hilarious...and maybe just a smidgen disturbing :P
http://www.dailymail.co.uk/femail/a.....her-s-Day.html
"With Mother's Day just around the corner, many people are scrambling to find a gift that expresses love to one of the most important women their lives. Fortunately, KFC is here to help with its steamy new novella, which has been released just in time for the May 14 holiday.
The 96-page book, called Tender Wings of Desire, is a sensual tale dedicated to 'mothers everywhere' and marketed as a 'brief escape from motherhood into the arms of your fantasy Colonel.'
The cover of the novella shows a woman in a pink sweater and jeans, whose brown shoulder bag has a 'mom' keychain dangling from its strap. She is being carried by a decidedly buff-looking Colonel Sanders, the KFC spokesperson, in front a castle during sunset."
This also happens to be a free download on the Amazon website...yeah, I got nothin', except, since we just had the "Wendy's Girl" meme here, I wonder how long it'll be before there will be a novel featuring her...or "Flo"...or even Tony the Tiger :P
Enjoy!
http://www.dailymail.co.uk/femail/a.....her-s-Day.html
"With Mother's Day just around the corner, many people are scrambling to find a gift that expresses love to one of the most important women their lives. Fortunately, KFC is here to help with its steamy new novella, which has been released just in time for the May 14 holiday.
The 96-page book, called Tender Wings of Desire, is a sensual tale dedicated to 'mothers everywhere' and marketed as a 'brief escape from motherhood into the arms of your fantasy Colonel.'
The cover of the novella shows a woman in a pink sweater and jeans, whose brown shoulder bag has a 'mom' keychain dangling from its strap. She is being carried by a decidedly buff-looking Colonel Sanders, the KFC spokesperson, in front a castle during sunset."
This also happens to be a free download on the Amazon website...yeah, I got nothin', except, since we just had the "Wendy's Girl" meme here, I wonder how long it'll be before there will be a novel featuring her...or "Flo"...or even Tony the Tiger :P
Enjoy!
