30th March 2009
Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.
Many times, you will have to do all of this while also having to orde...
30th March 2009
In my 'un-biased' opinion, the crockpot / slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor drawbacks.
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30th March 2009
The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the ...
30th March 2009
The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a l...
30th March 2009
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommen...
30th March 2009
Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like...
30th March 2009
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for ...
30th March 2009
One of the "tricks" I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.
The more dishes you can prepa...
25th March 2009
Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and uni...
25th March 2009
This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.
The only thing that needs any preparation to speak of is th...
25th March 2009
Argentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is expos...
25th March 2009
After hatching during the winter and spending a few months in the river gravels, the juvenile Sockeye spend 1 to 3 years in freshwater before migrating to the ocean.
The Sockeye spend 1 to 4 years in the ocean, ranging thousands of miles while feeding...
25th March 2009
Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!
However, don´t fall a...
25th March 2009
British Food has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when writing a...
25th March 2009
It began as most 'ethnic food movements' do - with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle...
