Food and Drink Articles
166: Easy summer salads, lighter foods for a brighter summer
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.
After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad. That way you don’t need the heavy bottled sauces and dressings to make a great flavor
After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad. That way you don’t need the heavy bottled sauces and dressings to make a great flavor
167: How to Cook a Really Crispy Duck or Chicken
If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.
The secret is to make sure the duck is scored across the front and salted heavily.
The secret is to make sure the duck is scored across the front and salted heavily.
168: Whisky-Water Of Life
Whisky, the most popular alcoholic beverage has got its name from the Gaelic dialect, meaning water. Whisky is produced from different kinds of grains like malted rye, wheat, maize, barley and malted barley.
169: Japanese Whisky
The whisky industry in Japan is considerably young. It is only in the last thirty years that the whisky drinkers, outside the country have taken notice of Japanese whisky.
170: Canadian whisky
Canadian Whisky is made from blends of different types of grain like rye, corn and malted barley. Canadian whiskies are known for being the lightest classic whiskies in the world.
171: Bar-B-Que history and style
Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed – even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional “bone” of contention.
172: The importance of fast food restuarants
As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste.
173: Exotic ways of cooking turkey.
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***** Side Note *****
How to determine the amount of oil you need:
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***** Side Note *****
How to determine the amount of oil you need:
174: Mirin Mirin on the Wall, Who’s the Fairest of them All?
Used in Japanese cooking since the 1600s, mirin (sweet cooking wine) imparts a sweetly rich and buttery profile that is deep and complex, providing incredible complexity to sauces, marinades, and glazes. It is the perfect vehicle for marrying the flavors of tamari, sesame oil, and ginger.
175: The Four Agreements (Samovar-Style)
Tara, one of our esteemed leaders from the Yerba Buena location recently inspiredus with her book recommendation The Four Agreements, by Don Miguel Ruiz:
176: Inexpensive exotic tuna recipes.
Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna
177: Business is Nothing (Part II)...But Community
One of the funniest ironies about technology and improvement is that as we make giant technological leaps ever day, and get ever more “connected,” we are at the same time we are also getting more disconnected from each other and the world
178: Business is Nothing (Part I)... But Stories of People
Business is not about profit, money, software, HR, taxes, credit lines, technology, training, payroll, or anything else. Nope. Business is actually just stories of people and their lives.
179: Food and Beverage Trade Publications Help to Grow Your Business
People working in the food and beverage business have notoriously hectic schedules and crazy hours; however, like any other professional, they need up-to-date information about what’s happening in the
180: Tomorrow's Tamari Takes Time
Since the Buddhist monk Kakushin brought back the original soy sauce from China in 1254, soy sauce has become virtually ubiquitous world wide. So what is the difference between Soy Sauce, Shoyu and Tamari?
Page 12 of 77
[1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] [58] [59] [60] [61] [62] [63] [64] [65] [66] [67] [68] [69] [70] [71] [72] [73] [74] [75] [76] [77]