Kate's favorite articles

by chefchops

Thsi is a Sorbet that will satisfy your sweet tooth while soothing your love for spice. This also goes well with sponge cake, angle food cake, or with a couple of short bread cookies.

updated Nov 06, 2008, 0 comments

Jicama Slaw

by Pictor

A sweet and sour slaw that puts the tang of apples with carrots, I am fairly sure this has enough fiber to satisfy your RDA of the same.

updated Nov 24, 2008, 0 comments

MARYLAND STYLE CRAB CAKES

by chef4cook

This recipe is my favorite. It has very little filler and has a wonderful clean crab flavor. Just be careful not to break up the lumps when folding and forming. I have prepared crabcakes using all kinds of different vegetable combinations over the years but I prefer to use shallots instead of onions and I don't sweat or saute my vegetables either.

updated Oct 11, 2008, 0 comments

Pork stuffed Pork

by robmhill

This is one of my recipes that people look at and groan, they have been called food muggings. Then they try it and acquiesce to my brilliance ;-). I have found that if there is a place like Western Beef, or similar discount meat shops they have fattier pork, as most want the lean, ick! Find a nicely marbled piece, as opposed to beef the marbled is cheaper!

There were two influences that pushed me to high calorie foods, I was biking a lot and burning 4-6,000 calories a day, and I discovered that ...

updated Aug 09, 2008, 5 comments

Squid

by Mayor

News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Sunday, July 13, 2008

Squid

Squid Is an Inexpensive Treat

What Is Calamari?

Squid Recipes

Black Pasta in a Pink Gorgonzola Sauce

Video: Giant Squid iPhone Commercial (Parody)

Of Interest to Neighborhood: Seafood

Question: How Do You Like Your Squid?

View and Comment

updated Jul 13, 2008, 3 comments

Ginger CauliFlower (Ada FulKopi)

by prithwish

You can have this "Ada FulKopi" with pancakes and even Rice. This can be served as a dish when you have guests over and also for your weekday lunch or dinner.

Trivia: Mark Twain said " Cauliflower is nothing but a cabbage with a College Education"

updated Mar 13, 2008, 1 comments

Fried Pancake & Potato Curry: Recipe from Bengal

by prithwish

Phulko Luchi ar Aloor Dom (Fried Pancake & Potato Curry)

A typical Bengali Breakfast.

Luchi (ch pronounced as in chair) is a deep-fried flatbread made of bleached wheat flour or maida that is typical of Bengali cuisines. It is almost like Puri, but while Puri is usually brown, Luchi is always white.

In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and ind...

updated May 01, 2008, 1 comments

England for Food Lovers

by Cynthia

I wonder sometimes why England has such a bad reputation for food. I’ve been going to England for decades, and I’ve only had one or two mediocre meals, and most of the time I’ve eaten splendidly. Sure, nowadays everyone points to the handful of famous venues that are popping up on “best restaurant lists.” Or people will say, “It’s because of the great ethnic eateries.” Yeah, England has those—big time. When I lived in England as a student, I ...

updated Mar 07, 2008, 2 comments

Afghan Cuisine

by Mayor

News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Saturday, February 16, 2008

Afghan Cuisine

Afghan Food and Cookery

A Thousand Splendid Recipes

Food in the Time of Rumi

Afghani Lamb with Spinach

Video: Cooking in the Danger Zone

Of Interest to Neighborhood: Middle Eastern

updated Feb 15, 2008, 1 comments

Beans and Bacon - for when/if it ever gets cold.

by Pinckney

The Whole Beast, Nose to Tail Eating, by Fergus Henderson has a recipe for bacon and beans which consists of a two pound slab of unsmoked streaky bacon baked underneath two pounds of navy beans, soaked overnight. I have made it with smoked bacon and think it's great. It also uses one pig trotter. Here's the recipe.

2 lbs navy beans soaked overnight

1 pig's trotter - or two quarts chicken stock.

2 carrots, peeled

2 whole onions, peeled, plus 3 onions peeled and chopped

2 stalks celery

3 HEADS garlic, u...

updated Jan 15, 2008, 0 comments

Fergus Henderson's Beans & Bacon for a cold night

by Pinckney

Fergus Henderson says this is to feed four, but I find it goes beyond that, especially if you have anything else with it. It is rich and satisfying and should be reserved for cold weather when you might have been shoveling the driveway or duck hunting. It's a good Saturday or Sunday thing.

His serving recommendation is, "Serve hot from the pot on the table with much red wine." If done very efficiently, this can be completed in two and half hours - not including making the stock from ...

updated Jan 15, 2008, 0 comments

Yeast

by Mayor

News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Monday, January 7, 2008

Yeast

Saccharomyces Cerevisiae

Yeast Images

History of Fleischmann's Yeast

Science Rocks: Yeast

In Foodsville: Four Yeast Recipes

Breaking News: Pillsbury Doughboy Dies...

Of Interest to Neighborhood: Bread

Of Interest to Neighborhood: Beer

updated Jan 07, 2008, 1 comments

Margarine

by Mayor

News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Thursday, January 3, 2008

Margarine

Patent: January 3, 1871, Henry W. Bradley of Binghampton, NY

History of Margarine

Butter vs. Margarine

What is Trans Fat?

Fun & Games: Taxonomy of Margarine Names

I Can't Believe It's Not Butter: The Sprays of Her Life

Of Interest to Neighborhood: Low Cholesterol

updated Jan 02, 2008, 0 comments

Gorgonzola and the Varieties of Blue or Moulded Cheese

by James Long and John Benson

From Cheese and Cheese-Making (1896)

To view the original text, click the page image on the right.

It is curious that the public should hold opinions with regard to the production of the various cheeses having blue or moulded veins within, which are entirely unwarranted by the facts. I refer to such varieties as the Gorgonzola of Italy and the Stilton of this country. It is supposed by some that Gorgonzola, for example, is the product of goats' milk, or of the milk of the goat blended with th...

updated Jan 03, 2008, 2 comments

Locavore

by Mayor

News from the World Outside of Foodsville

Not Always Fresh, but Rarely Stale

Wednesday, November 28, 2007

A tip of the hat to the Food Sleuth for suggesting this word...

Locavore

Oxford Word of the Year

Where Does Your Food Come From?

Family Farm Locavorator (Find a Family Farm Near You)

Join the Locavores of Foodsville Group