Thank you to all who have continued reading our blog.Mike and I have experienced a rather somber week, involving the well being of a friend of ours. As a result I have not stepped foot into the kitchen to cook anything at all, this week.I [Read More]
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } on-the-wall, originally uploaded by ilva-sableye. [Read More]
Well ladies the draw is done. I painstakingly wrote down every name on all 110 (!) comments! I had Ella draw out a name and couldn't believe who she drew out. Her own Godmother and my best friend, Amy! I considered re-doing it, but then that [Read More]
LOC cannot control the taste buds but the government is not in a pickle over it. google_ad_client = "pub-8292545408966960"; google_ad_width = 336; google_ad_height = 280; google_ad_format =...
Food, cooking and recipes in India.From the [Read More]
I realized that the info on Kubiertos’ About page has been obsolete for quite some time. So I promised myself I would change it today. And here it is.
History …by ApplesH
I have always loved to eat. When I was younger, I was [Read More]
I have always loved popcorn. When watching movies, I make sure I have a big bucket of salted popcorn with me before entering the cinema. That kind of popcorn has been so popular that microwavables were made. I came across them when I was in the US [Read More]
In honor of the new Simpsons Movie, Katie and Puddy, this week’s Weekend Cat Blogging hosts, have declared an optional “Simpsons” or “yellow” theme.
We are sadly lacking in Simpsons figures in these parts [Read More]
My MIL used to be a very good cook. I wished she would teach me her Sweet and Sour Pork 咕噜肉. It's to die for! It's the best that I have eaten so far. Oh, I did ask her many times over the year how she did it.She always says, "Jus [Read More]
I adore Nua so much I've been three times, and I'm holding my birthday party there. Read all about it, dish by delicious dish, over at KQED's Bay Area Bites. [Read More]
As local as it gets. "Everything" seems to dry up and blow away on my deck, so I was a little hesitant to attempt to keep a basil plant alive out there. And since I've managed to keep it alive for about a month now, I thought I would p [Read More]
Great! Some of the photos from the excellent book Hungry Planet, by Peter Menzel, are up online at Time.com. Love these.
[Read More]
I'm trying to bake more healthy Breads and Rolls at home, by using more whole wheat flour , even I like the taste of white Breads (with bread flour)sometimes, richer doughs; Few days ago, I've fount a new rolls recipe:Italian Wheat Rolls, which seem [Read More]
We love Indian foods and spices. I don't think any other ethnic cuisine really comes close to the rich, fantastic flavors that Indian spices bring to a dish. We have ordered Chicken Tandoori in several Indian restaurants, but we find that though th [Read More]
Technical Tools To Build Traffic
Grabbing an audience and keeping them engaged is enhanced by technical
know-how. We're going to help you get some, including how to use
syndication to your best advantage, and a little DIY search engine
opti [Read More]
The clock was about to strike six when I called Domino's. I ordered a large Classic Hand-Tossed Italian sausage and a plain cheese pizza. The woman who took my order was exceedingly polite and said my pizza would be $12.45 and would take 30 minute [Read More]
Seriously partying?Actually, no, I've been having a wonderful time at work this week. No, really! A few months back, I started a new job working on special projects for a local executive chef. It's been a dream-co [Read More]
I have had a number of pizzas at CPKs all over the country in the last ten years, and though the pizza was never better than acceptable, I wasn't prepared for just how awful the pizza would be when I went into the only Manhattan location for a lat [Read More]
Yes it’s there…see those delicate flecks of green and how they contrast so tastily with the deep, rich brown of the chocolate…really, it is as good as it looks. Yes I know every food blogger is writing about zucchini brea [Read More]
Don’t be fooled into thinking I’m an expert on Appalachian cuisine.No...I’m an expert on Big Macs, sweet and sour pork, and pepperoni pizzas. Appalachian cuisine is something I’ve had to learn about in adulthood, and in San [Read More]
Because this year is my second year at Blogher I'd like to focus on Technology. I'd like to learn more about the computer and what I can do to make eggbeater better, from the back end, as they say. The categories of the conference are Art of Life [Read More]
We lost someone close to us this last week, and all too young. On that Monday, when we gathered to celebrate her life, the joy she brought to everyone around her overflowed. It burst through the walls of the church and tumbled home af [Read More]
I've been staying away from La Taqueria for quite a while, for several not-particularly-good reasons. Their riceless burrito strikes me as very quesadillalike, and the crowded interior and solid wall full of awards means that nobody really cares wha [Read More]
Finally, as promised much much earlier...the recipe for chocolate & cinnamon ice cream! I have made this 3 more times since my original mention of it (and promise to post soon) in May, mere days before the baby arrived. Maybe tho [Read More]
Just a little bit of Friday Fun...
Related
Superfoods Are For Real Baby!
Shazzie Cooked, Shazzie Raw
[Read More]
It seems that life
Is always moving along
Things to look forward to
Helps keep us strong
Just like this blog
It started out small
Nick couldn’t have imagined
It’s be such a draw
From people that eat
Collectors too
Even the manufacturers
There’s [Read More]
Once again, I am guest-blogging over at Married ...with Dinner for another installment of their Drink of the Week feature. This time I am discussing a drink I absolutely adore, the mint julep.
As an ice-cold beverage, the [Read More]
Our new children - for $150 each. Lowe’s most recent ad ran a misprint for a sale on the 5-qt Artisan stand mixer for $150. The store that we frequent honored the sale price through special order - and Lowe’s computer syste [Read More]
Now that my vanilla bean infused olive oil is finished, I've begun putting it to work. It's already been drizzled over freshly cut papaya and avocado for an simple afternoon snack, but today I really wanted it to shine.If you've never ha [Read More]
Now that my vanilla bean infused olive oil is finished, I've begun putting it to work. It's already been drizzled over freshly cut papaya and avocado for an simple afternoon snack, but today I really wanted it to shine.If you've never ha [Read More]
I thought I couldn’t participate in the 20th event of Lasang Pinoy, being out of town, no cooking and all. But with my food photos in a handy external hard drive with me, I managed to find some decent photos I’ve taken months ago using my old [Read More]
Editor’s note: Inspired by our recent mojito post and his Kentucky-bred husband’s birthday this week, Sean returns to Drink of the Week guest-bartender duties. By featuring this classic, I think it’s safe to say that he’s a [Read More]
How to make your wine cozy We drink our fair share of red wine. The challenge of how to prevent the drops that occur when pouring wine, from running down the bottle and staining our counter or table is not a huge challen [Read More]
For this Presto Pasta Night I'll be focusing on the presto part of it as I battle a case of sniffles and Pasta surely is a comfort food for those times you don't feel the best.I'll be using vermicelli again but this time I'll be making a [Read More]
Continuing with my light and quick summer dishes:
This year we got a bit more serious than usual about our garden, and planted three zucchini plants. If you have a garden with zucchinis, you know that sometime around midsummer th [Read More]
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } entrapmentwtmk, originally uploaded by ilva-sableye. [Read More]
(at least in my opinion)...Does anyone watch the show MXC on Spike TV? It's from a Japanese show called Takeshi's Castle (or something like that) and they dub it with their own script in English. It's pretty funny, but some of the stunts [Read More]
Food blogging has enriched my life in many ways, one of them, and maybe the most unexpected one, are the friendships I have made, and am constantly making, throughout the world. One of the people I have got to know and with whom I have become a ver [Read More]
A summer salad
Seared scallops on a bed of pickled red onion, artichoke hearts, scallions, oil cured tomatoes and butter lettuce with Camembert-Cider dressing
[Read More]
Yumsugar screams for ice cream. So I do the favour and put together a post of ice creams. Since June, 16th I own an ice cream maker and used it for
Marzipan Ice Cream
Honey Lavender Ice Cream
Strawberry Ice Cream
Tar [Read More]
I'm the first to admit that, here in the TVFF household, we don't make everything from scratch. There's the frozen pierogi, the jarred Indian simmer sauces and Goya flavored rice, all of which make regular appearances at my meals. But I do tr [Read More]
I occasionally get emails asking for more dessert recipes to be posted on this blog. I'm working on one which I'll put up on Monday - meanwhile, Raspberry Debacle, a blog I enjoy enormously, has produced a sketch towards a taxonomy of meta-desserts, [Read More]
Monty’s Gourmet Foods- Fire Lizard Habanero Hot Sauce
Bottle Description: Monty’s Fire Lizard Habanero Hot Sauce is a masterful blend of all natural ingredients. Red Savina habanero Peppers have been identified as the hottest peppers in the worl [Read More]
At the moment, here in Central/Northern Europe, the weather is very capricious! We can never have a full week of sun with normal summery temperatures!You can be sure that if we are able to enjoy 2-3 days of heat and clear blue skies, then [Read More]
Just thought I'd share a picture of the lengths I went to in order to prepare this week's recipe. What do you do when you want to make a recipe but it's only online and you are out of computer paper? Well, you fire up the WiFi and stick the compute [Read More]
A preview of coming attractions:Those who have never been to Father’s Office in Santa Monica have heard the legends: it is tiny, tiny, tiny; the employees have serious attitude; and most importantly it has the best burger [Read More]
I'm at the BlogHer Conference this Friday and Saturday, and the Institute of Food Technologists (IFT) conference from Sunday to Tuesday in Chicago.
Join me at CalorieLab News as I BLOG LIVE about all the foodie related people and happenin [Read More]
You know when you've been busy for awhile and you know your next three weekends are booked and all you want do to is nothing? I'm there, people. A weekend of doing nothing - that is my goal this weekend. Is that too much to ask?
Here are the Rachael [Read More]
Reading this post on Serious Eats about the different ways in which municipalities in the U.S. are trying to reduce shopping bag usage, I couldn’t help comparing it to the way Switzerland copes with the issue. Here there is no bann [Read More]
There are two Farmers markets in my hometown; one is on Tuesdays, the big one is on Fridays. We got these cornelian cherries [Read More]
And then there was buttermilk. But this wasn't the staunchly tangy stuff that you buy in a carton for making waffles, and then sits in the recesses of your refrigerator, separating, growing more sour, until the carton begins to emit a peculiar odor. [Read More]
Recently, a lot of attention has been raised about bottled water and its negative impact on the environment. In addition to the obvious need to manufacture plastic bottles (much of which ends up clogging up landfills), a lot of energy is consumed tr [Read More]
Tillamook is letting you have a chance to be THE Big Cheese....Their Tillamook Macaroni and Cheese Recipe Contest is back. The third annual competition will take place at restaurants in Seattle, San Francisco, San Antonio, Chicago, Denver a [Read More]
Today, July 27th William Eden, a British diplomat in Spain, wrote to his mother on this day in 1788, and mentioned the food: “I must not forget to mention that we find here two excellent articles for the table – good [Read More]
From this week's Kitchen Parade column, a great summer appetizer.'Got milk? We all recognize the slogan from the dairy industry’s ads featuring celebrities with milk-mustached upper lips. But here’s a new version. “Got milk? Got ric [Read More]
Eggplants from Yuno's FarmSalty slices of cold fried eggplant are the perfect thing for long shabes afternoons in the summer, and they turn up in the repertoire of many Jewish traditions. These are as irresistible as potato chips. Thinner [Read More]
Eggplants from Yuno's FarmSalty slices of cold fried eggplant are the perfect thing for long shabes afternoons in the summer, and they turn up in the repertoire of many Jewish traditions. These are as irresistible as potato chips. Thinner [Read More]
I recall reading other blogs that were participating in Blogathon in the past and thinking that these people were nuts. Well, this year I'm going to go ahead and add myself to the list of crazy bloggers. I was a bit late signing up (I forgot to put [Read More]
A "conserve" is a jam made with a mixture of fruit, usually including some citrus, and often nuts and raisins. It can be served as a topping over pound cake, ice cream, or along side meat such as pork or chicken, or just on its own. [Read More]
Espresso Porn
A blog that just posts shots of unctuously dripping espresso.
[Read More]
Not a recipe, but hopefully an interesting post regardless.
I’ve got ‘interesting’ taste buds. Born in the year of the dog (according to the Chinese astrology), my family have always kidded that I’ve got heightened s [Read More]
Anybody who has ever been in an Indian hospital either as a visitor or family member of a patient will know what difficulty is faced in getting a meal, let alone a cup of tea. Faced with long hours...
Food, cooking and recipes in India.F [Read More]
i went out for a slice of pizza at lunch today. i ended up getting two because it was that kind of day. the thursday mondays? exactly. i handed over my money while the slices were reheated. the dude behind the counter then put down a twelve oun [Read More]
Fried oyster omelette (called Oh Chien in Hokkien) is one of my favourite dishes at the hawkers in Malaysia. In Malaysia alone, there are a few types of fried oyster omelette. In Kuching and Pulau Pangkor, the omelette is crispy m [Read More]
I was asked by a reader to contemplate what I would like to have for my final meal, if I could plan such a thing.
That is a hard one. Not that I dislike the idea of contemplating death–having faced it once or twice in my life, I am [Read More]
Now, I have been quite loyal in providing my family and friends, and even you my dear readers with as many toothsome morsels as I can. There’s been a lot of fodder exchanged on this blog and, many a meal has been passed around but [Read More]
I have nearly always succumbed... to the cute little boats circling around the sushi bar and not tried a real 'dinner' from the menu at Sushi Boat. I'd reviewed it when visiting it with Paul before a movie in January, and Dad and I were [Read More]
During the hot summer months, I avoid heating up the kitchen. I cook foods on the grill, assemble simple salads, and enjoy cold treats whenever possible. So I was happy to see the “Tropical Paradise” theme for this month’ [Read More]
Photograph from ElvertBarnes on Flickr
"Hi, welcome to Bertucci's. My name is Johnny, and I'll be your server today." When I heard that, I knew I had wandered into a different kind of pizza chain. The state of the art Wood St [Read More]
University City Dining Days are going on right now—from July 26, 2007 to August 2, 2007.
The University City District has taken the concept of a restaurant week to the next level. Instead of all restaurants offering three courses for one price, it [Read More]
[Taking orders] If you mention the name “Cerveceria Catalana” to someone who lives in Barcelona, the notion of clamoring for standing space at the bar at lunchtime amidst office workers and informed tourists comes to mind. With a [Read More]
I wrote earlier today on Serious Eats about chain restaurants, and that prompted Serious Eater leilacohan to mention Bertucci's, a small pizzeria chain I sampled for my book Pizza: A Slice of Heaven. I figured I'd excerpt information from the book [Read More]
Chinese food is one of those things I love but don't eat all that often. I've gotta have a craving for it, and I've found that sometimes I love making it myself. I'm no chinese food expert so I keep it simple. But hey, simple is good too right? < [Read More]
When I first saw these beauties, I thought I wanted them. But after looking more closely, I realize it isn’t a want, it’s a need. I want a new couch, I want a Green Tea Frap from Starbucks, I want a million dollars….I need these p [Read More]
These two links will give you a better idea of why I'm here:
Day One.Day Two.
We slept in a park near The Water Tower. We ate at Puck's: the restaurant at The Museum of Contemporary Art. We have ridden public transportation. [Read More]
Summer finds me wanting to buy every sort of seasonal fruit I can get my hands on. I'm always overwhelmed (and really overjoyed) by the gorgeous mounds of ripe fruits at the local farmer's market. I've had a pile of plums sitting in my kitch [Read More]
In case you haven't discovered it yet, there's a new show in Food Network's line-up, Simply Delicioso by Ingrid Hoffman, a staple around the Miami area. I missed the first episode, but managed to catch the second one. Given its focus on Latin cuisine [Read More]
After the recent pet food scandal more pet owners are discovering the transformational benefits of raw food for the four legged friends. And to say that the pet food industry is scurd is an understatement.
For newbies who aren't f [Read More]
GH always dreams of the day I make my own cheese. I’m not there yet, but I’ve taken another step towards that end. This week I made cultured butter. A few weeks back the NYT’s food section published an article about how t [Read More]
We decided to go to Paris for another buffet in the morning. To me, Paris is one of the classiest hotels on The Strip. Its very well planned and especially for one who had been to Paris recently, I could related to many of the [Read More]
Dhru's Note: I'm always fascinated by stories of individuals in 'under-developed' countries that are spreading the message of true health. And this story, by far, is one of the best I've seen to date.-
Dr. David Ssali, an herbal [Read More]
A few months ago, my Dad brought me a few bargains from Borders. Among them was a £3 book on Mexican Cookery. Whilst I’m always up for trying new cuisines, I thought that this particular one was a bit out of my reach. The book described a lot [Read More]
I'm sure there are probably those who would welcome the blurring of the lines between coffee and tea, but I'm not one of them. However, in the interests of being informative, here's the lowdown on a few products that do just that. T [Read More]
Enmoladas (Tortillas drowned in black mole and queso)Here in LA, the Health Department gives restaurants letter grades that must be displayed on the premises: A, B or C. Though the Department describes a C as "generally acceptable" in fo [Read More]
The next installment in a little creative writing project I'm playing with that parodies Dante's Inferno. Constructive criticism and feedback always welcome. Will be back to normal stuff tomorrow. Hope you enjoy.________________________<b [Read More]
The next installment in a little creative writing project I'm playing with that parodies Dante's Inferno. Constructive criticism and feedback always welcome. Will be back to normal stuff tomorrow. Hope you enjoy.________________________<b [Read More]
Before figuring out what I wanted to make, I already knew a couple of things about dessert for my dinner party. First, that it would involve me using my lovely new toy. And second, that it would be something I could make ahead, without too much las [Read More]
Read about Food Love here.I don’t fully know what’s in Tony Chachere’s Original Creole Seasoning -- the ingredients list reads mysteriously: “ salt, red pepper and other spices, garlic and silicon dioxide (to prevent c [Read More]
Our old buddy dB at FoodCandy has some information up about a recent trip that he and a couple of lucky FoodCandiers had to the screening of the season four premiere of Anthony Bourdain's No Reservations. Where does the "bootl [Read More]
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } morning-stars, originally uploaded by ilva-sableye. [Read More]
.flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; } dirty-feetwtmk, originally uploaded by ilva-sableye. [Read More]
Ich muss gestehen: Ich gehöre zu den Frauen, die noch nie im Leben selbst Kartoffelpuffer gemacht haben. Und wenn das so weitergeht, wird das auch so bleiben. Früher machte die immer meine Oma, dann meine Schwiegermutter und jetzt der Kochnachwuchs [Read More]
It turns out the United States isn't the only uptight country when it comes to using what some people deem "foul language" on TV.The BBC has cleared popular talkshow host Jonathan Ross of "breaching standards" by referring to Nigella Laws [Read More]
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