Ask MetaFilter spawned a really cool thread from this question: What’s your most useful general advice on cooking? Lots of really good basics from people who seem to really like creating in the kitchen – cool! Food Blog: http://www.foodfollies.com; Foodie T-Shirts & Gifts: http://shop.foodfollies.com
Cheese is one of John’s and my most favorite foods, and I just couldn’t resist making a little cheese design for the shop. *grin* If there’s cheese around, we’re bound to find it. And I AM the master of the baked macaroni and cheese casserole, after all. Now I’m hungry… Continue reading
It’s just been too HOT here to eat anything, much less even think about cooking. For the last week or so we’ve had temperatures up to about 100 degrees. Go turn on your hair dryer and point it at your face – that’s what it’s been like. We’ve been living… Continue reading
I clicked on an article about a half-ton bagel at the New York State Fair in Syracuse, NY – 660 pounds of flour, 900 gallons of water, half a pound of dry yeast, 53 pounds of malt and 12 1/2 pounds of salt to make an 868 pound bagel. I… Continue reading
Julia Child Dies – Age 91. Apparently, she didn’t start cooking until she was 32! And she wanted her last meal to be “Red meat and a bottle of gin.” – I hope she got her wish. Food Blog: http://www.foodfollies.com; Foodie T-Shirts & Gifts: http://shop.foodfollies.com
This is a TAD offtopic here, but I think it still relates: Promising Thai fuel cell converts carbohydrates to generate electricity – “Cellennium Thailand, a small research and development company, has successfully developed and commercialised a sugar fuel cell that uses carbohydrates from sugar or tapioca to generate electricity. The… Continue reading
There are some restaurants which seem to do things really well, but other things really poorly, so you only end up going there if you’re in the mood for the ‘good’ things. For instance, there’s a local diner-type place that makes what they call the ‘colossal burger’ – it’s a… Continue reading
John and I went to a local, inexpensive eatery today to get some Italian pasta dinners – manicotti and lasagna, specifically. We quickly discovered that they had purchased some new (and cheaper, plasticky, reusable) plates to replace the old, white, ceramic ramekins that they used to use. We certainly liked… Continue reading
The less hair you have, the less you pay at Gary’s Uptown Restaurant and Bar on Wednesdays, and you’re also privy to a special menu which includes flat iron steak, filet of snapper, and chicken fettucine. No hair? 100% off! No kidding! 😉 (I wonder who decides what percentage of… Continue reading
Recent experiences have led us to concoct this equation: the quality of a food experience is inversely proportional to the amount of media hype (even local) that it gets. First case is a local bakery, which shall remain nameless – we finally stopped in there and bought a loaf of… Continue reading
