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Archive for March 2014

Is It Food, or Is It Foodiness? Popcorn Edition">Is It Food, or Is It Foodiness? Popcorn Edition

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

So now that I've introduced the world to foodiness, (which actually happened three years ago on my show Let's Get Real, the Cooking Show About Finding, Preparing, and Eating Food, on the Heritage Radio Network), and you've all signed up for...

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Quiche pie crust question">Quiche pie crust question

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

So I made a quiche yesterday with no recipe (I figured eggs + cheese + other things from my fridge at 350 would work). But since the goal was to avoid the grocery, I had to make the crust from scratch. I used Ina Garten's recipe (http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html), but it doesn't...

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The Story of Doner Kebab: The World's Most Popular Spitted Meat">The Story of Doner Kebab: The World's Most Popular Spitted Meat

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

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When it comes to fast food, America's got talent. But despite our wealth of remarkable menu items, there's one wildly popular international street food that's yet to crack the American market: the doner kebab (also spelled "kebap"). Read more

Variations on Bolognese ragù theme: Pancetta">Variations on Bolognese ragù theme: Pancetta

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

Another extension deliberately moving outward from the Hazan "ragù alla Bolognese" recipe. (Which is the best-known US recipe true to Bologna-region traditions. Starting with Marcella Hazan's 1973 "Classic Italian Cook Book," that recipe evidently popularized this type of sauce in the US.) Version below respects Bologna principles...

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hollandaise sauce - proper egg yolk/butter ratio">hollandaise sauce - proper egg yolk/butter ratio

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

The mind boggles on some of these proportions. Some are so yolk heavy they would produce scrambled eggs, not hollandaise. The traditional recipe is 3 yolks to about a cup of butter. Yolks are much larger these days (years ago most people cooked with medium eggs) so it's...

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Boneless, skinless chicken thighs">Boneless, skinless chicken thighs

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

Thank you for posting this link. The story is great, the recipe looks amazing. I will certainly try it with chicken thighs as you suggest. May I ask what kind of wine you use when making this recipe? Thanks again. Reading More May Cause Envy...

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Zhenjiang vinegar">Zhenjiang vinegar

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

Other than hot and sour soup, what are your favorite ways to use Zhenjiang vinegar? Reading More May Cause Envy...

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Breakfast smoothies that keep you full till lunch">Breakfast smoothies that keep you full till lunch

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

With Blendtec or vitamix, you don't have to do any of those things. No peeling, coring, etc. so in three minutes, I'm done. Plus I can add fiber, protein, etc. saving time is not really the point. Hope that cleared things up for you. You decide which is more...

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6 Amazing Anti-Aging Foods You Can Eat For Breakfast">6 Amazing Anti-Aging Foods You Can Eat For Breakfast

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

For as long as we can remember, we've heard that breakfast is the most important meal of the day. But not only can it boost your energy and memory levels, it also can impact how long you live. Studies show that...

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Cooking When You are Poor">Cooking When You are Poor

By: | 0 Comments | On: March 31, 2014 | Category : Recipes

Some of my best work has been done when impoverished by western standards. Back in college, a ten dollar bill could produce miracles. After having a career, and plenty of money to buy whatever the hell I want, there has been something that can only be described as a...

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