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Getbig Bodybuilding Boards => Nutrition, Products & Supplements => Topic started by: Gregzs on May 27, 2014, 10:22:52 PM

Title: Food
Post by: Gregzs on May 27, 2014, 10:22:52 PM
Americans try Filipino Fast Food

Title: Re: Food
Post by: ESFitness on May 27, 2014, 10:27:45 PM
Americans try Filipino Fast Food



if your Filipino/Chinese spouse cooks you lasagna, does that make it Filipino food? in that case, I eat Filipino food all the time.

Title: Re: Food
Post by: Bertha Butt on May 28, 2014, 07:11:39 AM
if your Filipino/Chinese spouse cooks you lasagna, does that make it Filipino food? in that case, I eat Filipino food all the time.



I've got some Filipino cookbooks and many dishes are surprisingly European or American, sometimes with a little Asian or Filipino twist.
Title: Re: Food - Filipino Fast Food Taste Test
Post by: Bertha Butt on May 28, 2014, 07:16:41 AM
Americans try Filipino Fast Food



Would eat.

Spicy chicken... I think Phreak would ask for some extra chilli with that.  ;D
Title: Re: Food
Post by: Gregzs on May 28, 2014, 07:13:45 PM
http://www.thrillist.com/drink/nation/what-s-the-best-grocery-store-coffee-folgers-chock-full-onuts (http://www.thrillist.com/drink/nation/what-s-the-best-grocery-store-coffee-folgers-chock-full-onuts)

We got a champion barista to rank the sub-par coffee your parents drink

For coffee aficionados, it can be hard to remember the days before fair-trade, adjective-heavy specialty coffee. But before Counter Culture, or even Starbucks, there were first-wave roasters peddling steel cans of grounds (gasp!), the likes of which are now only seen on visits to your parents' house.

So to see if any of these coffees are actually good to the last drop, we asked Lorenzo Perkins, certified coffee instructor at Cuvée and executive council member of the Barista Guild of America, to put five of the biggest coffee brands through the same rigorous blind-tasting process that his roasting company applies to their own beans.

"This is actually something I think all my colleagues should do. When you're only drinking specialty coffee, you lose that global perspective."

We pillaged the grocery coffee aisle and came away with five contenders: Folgers Classic Roast, Maxwell House French Roast, Chock full o'Nuts Original, Community Coffee Cafe Special, and Yuban.


5. MAXWELL HOUSE
Aromas: Wet dog, burning
Flavors: Fish oil, despair
 "What death tastes like."


4. YUBAN
Aromas: Snickers bar, barn-y
Flavors: Mineral oil, chocolate
 "This tastes better than it smells. It's a close call with Maxwell House, but this edged it out because I can actually swallow it. Bonus points for pleasant graphic design."


3. FOLGERS
Aromas: Unhappy children, wet wool
Flavors: Charred, wet cardboard, artificiality
 "It tastes as if someone sprayed coffee flavor onto coffee beans


2. CHOCK FULL O'NUTS
Aromas: Burnt hair
Flavors: Roasted Styrofoam, gamey
 "It's savory, kind of like you're eating wild boar meat that's about to turn. That said, this isn't that bad. I wouldn't return it if I was eating in a Denny's."


1. COMMUNITY COFFEE
Aromas: Chocolate, honey, wet paper
Flavors: Actual acidity, syrup-like sweetness, oh-sweet-surrender & mercy
 "That's coffee! This could pass for a low-grade specialty coffee."

CONCLUSION
After the relentless tasting, Lorenzo poured himself a cup of Cuvée that he'd brewed several hours prior. He originally considered the batch foul by his normal standards, but after a few hours of cupping the big brands it took on an entirely new character: it was suddenly really, really good.

 Although Lorenzo literally gagged several times during the test, and the rest of the staff remarked that the roastery smelled like a sewer lit on fire, by the end of the day he conceded that both Chock full 'oNuts and Community Coffee were not as gross as he expected and are actually deserving of some respect. The other grounds confirmed that most of the titans of first-wave coffee are truly washed up.
Title: Re: Food
Post by: Bertha Butt on May 28, 2014, 10:06:57 PM
I can't stomach coffee (litterally), but grocery store bought tea can be just as bad. Most teas are bitter and adstringent and lack a true herbal tea taste. So, with tea I'm a real snob and only buy from expensive specialty stores. Hell, I even import tea from abroad. :-[
Title: Re: Food
Post by: Roger Bacon on May 28, 2014, 10:08:01 PM
Hell, I even import tea from abroad. :-[


Louisiana Brand Ice Tea from the US

 ;D
Title: Re: Food
Post by: Bertha Butt on May 29, 2014, 03:02:02 AM
Louisiana Brand Ice Tea from the US

 ;D

No, our FDA equivalent thinks most US foods are not safe to eat. So I can't import those.

I buy Russian blends in a shop in Paris. Without having to go to that hell hole. Long live the internetz!
Title: Re: Food
Post by: Roger Bacon on May 29, 2014, 04:05:02 AM
No, our FDA equivalent thinks most US foods are not safe to eat. So I can't import those.

I buy Russian blends in a shop in Paris. Without having to go to that hell hole. Long live the internetz!

I was kidding, I agree with your FDA  :-X
Title: Re: Food
Post by: 24KT on May 30, 2014, 08:54:36 PM
Americans try Filipino Fast Food



Aw man, ...such a disappointment. I thought I'd get to see Americans being introduced to balut.  :'(
Title: Re: Food
Post by: Gregzs on May 30, 2014, 11:39:55 PM
Aw man, ...such a disappointment. I thought I'd get to see Americans being introduced to balut.  :'(

I think it would be difficult to mass produce duck eggs with the timing just right in America. Chicken eggs are everywhere here though but the FDA might rule that the preparation of balut is a health risk.

   
Title: Re: Food
Post by: dr.chimps on May 31, 2014, 01:07:46 AM
July 1st. 11 tics.  Brewers. Let's not suck.
Title: Re: Food
Post by: Gregzs on June 04, 2014, 08:38:17 PM
Bacon Wrapped Grilled Cheese Sticks

http://dudefoods.com/bacon-wrapped-grilled-cheese-sticks/

I keep thinking that one day I’ll get sick of eating so much bacon, but amazingly it still hasn’t happened. In fact, as time goes by I only seem to be growing more and more fond of it as I keep incorporating it into more of my meals, which with how much I already eat doesn’t even seem like it should be possible.

Recently I came up with an idea to make some grilled cheese sticks, but after a quick Google search I found that tons of people have already made and written about that same exact thing. What I didn’t see though were any grilled cheese sticks that were wrapped in bacon!

Do you know what’s even better than how great these Bacon Wrapped Grilled Cheese Sticks taste? How easy they are to make! Then again, pretty much everything I make is easy because I have absolutely zero cooking experience whatsoever.

Alright, so you want to make your own Bacon Wrapped Grilled Cheese Sticks? Start off by frying up a couple grilled cheese sandwiches and then cutting each sandwich into for or five pieces. Then, wrap bacon strips around your grilled cheese sticks and to finish things off you can either drop them in a deep fryer for 45 seconds or so, or just put them on a baking sheet in your oven for 17 minutes at 375°.

I’m pretty sure I’ve yet to come across a food that isn’t better when it’s wrapped in bacon. It’s not only  the addition of bacon that makes it good though, it’s the fact that as the grease drips from the bacon it’s usually soaked up by whatever it is that the bacon is wrapped around.

(http://dudefoods.com/wordpress/wp-content/uploads/2014/05/BaconWrappedGrilledCheeseSticks3.jpg)
Title: Re: Food
Post by: Gregzs on June 21, 2014, 11:31:33 AM
http://laughingsquid.com/draft-beer-flavored-jelly-belly-jelly-beans/

The Jelly Belly Candy Company has created a new jelly bean flavor that tastes like a frosty glass full of tasty draft beer. The alcohol-free Draft Beer Jelly Belly jelly beans are available to purchase online from their official store.


Three years in the making, Jelly Belly launches Draft Beer Jelly Belly jelly beans. The world’s first beer flavor jelly bean is inspired by hefeweizen ale with an effervescent, clean, crisp and wheaty taste. Take a behind-the-scenes look at what goes into crafting this unique bean with members of the Jelly Belly flavor team (based in California, USA) and commentary from The Beeroness, Jackie Dodd. Alcohol-free, four calories per bean, OU Kosher. Also free from fat, gluten and gelatin. Vegetarian and made in a peanut-free facility.

Title: Re: Food
Post by: Gregzs on June 24, 2014, 03:04:27 PM
Best NYC dumplings

http://www.thrillist.com/eat/new-york/best-nyc-dumplings
Title: Re: Food
Post by: Gregzs on July 03, 2014, 10:00:00 PM
http://www.buzzfeed.com/christinebyrne/xxl-watermelon-jell-o-shots?utm_medium=email&utm_campaign=BuzzFeed+73&utm_content=BuzzFeed+73+CID_65f2c2df4ad43229b97f88224f0a110a&utm_source=Campaign%20Monitor&utm_term=These%20XXL%20watermelon%20Jell-O%20shots%20are%20worth%20bringing%20to%20your%20celebration

Here’s How To Make XXL Watermelon Jell-O Shots

1. Paper towels
 2. 2 large bowls (one to mix the Jell-O, one for the watermelon you’ll scoop out)
 3. 2 small sheet trays or baking dishes (each needs to be big enough to fit a watermelon half)
 4. Liquid measuring cup
 5. Electric kettle (or you can boil water another way)
 6. Cutting board
 7. Kitchen spoon
 8. Whisk
 9. Chef’s knife

Watermelon Jell-O Shots


Recipe by Christine Byrne

Makes about 30 wedge shots

Ingredients
 1 12–16 pound watermelon
 4 cups vodka
 4 3-ounce boxes red Jell-O mix
 2 8-ounce boxes unflavored gelatin

Preparation
 1. Using a large chef’s knife, cut the watermelon into two equal halves, lengthwise.

2. Use your knife to slice all the way around the perimeter of the watermelon flesh, about an inch from the rind. Be careful not to pierce through the skin, as this will lead to your Jell-O leaking out. Then use a kitchen spoon to scrape out the rest and create a smooth bowl with roughly 1/2-inch red watermelon flesh left on the rind.

3. Line two small, rimmed baking sheets with paper towels in a way that creates a bed for your watermelon bowls. The idea is to create enough support to keep the watermelon bowls from rolling at all while they’re in the fridge. Put one bowl in the center of each tray and set aside.

4. In a large mixing bowl, combine the Jell-O mix and the unflavored gelatin. Add 4 cups of boiling water and whisk until the gelatin is completely dissolved, about 2 minutes. Add the vodka all at once and whisk just to combine.

5. Pour the Jell-O mixture into the watermelon bowls, dividing evenly. Carefully place the Jell-O filled watermelon bowls in the fridge, and refrigerate until set, about 4 hours.

6. When Jell-O is set, cut each half into 1-inch slices, crosswise, then cut each slice into 2–3 wedges, and serve.

Title: Re: Food
Post by: Gregzs on July 13, 2014, 08:45:23 PM
Best U.S. Ramen Shops

http://www.thrillist.com/eat/nation/best-ramen-shops-ramen-noodles
Title: Re: Food
Post by: Gregzs on July 19, 2014, 09:57:58 AM
ANTOINE VAILLANT - SUPER AWESOME KITCHEN STUFF - NO FAKE NO BAKE FRUITY NUTTY BAR

Title: Re: Food
Post by: Gregzs on July 23, 2014, 07:41:28 PM
The 12 best French fries in Philly

http://www.thrillist.com/eat/philadelphia/best-french-fries-in-philly
Title: Re: Food
Post by: Gregzs on July 27, 2014, 11:42:15 AM
http://fancy.com/things/279838919/Knuckle-Meat-Pounder?ref=zdaskmen

Knuckle Meat Pounder

Title: Re: Food
Post by: Gregzs on July 27, 2014, 12:29:40 PM
http://www.thrillist.com/eat/los-angeles/orange-county/oc-fair-food-deep-fried-doritos-chile-relleno-burger-and-more

The 9 most unbelievable new foods from the OC Fair

The best thing about the OC Fair isn't the janky rides run by dudes half your age who'll probably kill you -- that honor is instead reserved for the nine, new, mostly deep-fried things pictured below (which will also probably kill you). If you dare, they're all available from now until August 10th.

Bacon A-Fair's Cave Man Club
This? This is only the GREATEST THING THAT'S EVER EXISTED. Yes, it is a smoked turkey leg, totally wrapped in bacon, and -- you guessed it -- deep-fried. If there was ever another, better thing that ever existed, it hasn't, so stop lying about it.

(http://images.onset.freedom.com/ocregister/gallery/m6wupg-b78977993z.120120709133539000gd918ukt8.1.jpg)
Title: Re: Food
Post by: Gregzs on August 10, 2014, 08:33:14 PM
Fatburger introduces a burger made of... burgers

http://www.thrillist.com/eat/guy-protein-style-burger-with-beef-patty-buns

It might be time to officially mark 2014 as the Year of the Meat Bun. First KFC brought back the Double Down, then the all-bacon bun arrived just in time for the 4th, and now Fatburger has debuted a "protein-style" burger with a beef patty bun. So sorry, Year of the Horse. You never stood a chance.

The new burger launched in Fatburger's just-opened Beverly Hills location, but is now making its way to all of the chain's national outposts. It consists of two lean beef patties as the bun, with mayo, lettuce, pickles, relish, onion, and mustard nestled in between. (Of course, you can also add extras like bacon, which you absolutely should.) Fatburger is apparently trying to grab the gluten-free crowd with their latest burger, but if the Double Down fanbase is any indication, they should expect plenty of questionable tattoos.
Title: Re: Food
Post by: xxxLinda on August 11, 2014, 02:17:33 PM
How funny


Are you aware that the best high street (food to take away) bakery in England is called Greggs?

They do sausage rolls, supposedly the best in the country.  Google it.  Your thread is too funny so I thought I'd contribute




xxxLinda
London England
Title: Re: Food
Post by: xxxLinda on August 11, 2014, 02:37:29 PM
x
Title: Re: Food
Post by: Gregzs on August 17, 2014, 12:15:46 AM
Thanks Linda! I had no idea. I need to add that to my bucket list.

Title: Re: Food
Post by: Gregzs on August 17, 2014, 12:18:40 AM
http://www.buzzfeed.com/christinebyrne/how-to-grill-a-perfect-cheeseburger?utm_medium=email&utm_campaign=BuzzFeed+816&utm_content=BuzzFeed+816+CID_77e1933eac4bf5c1e3d9b885e535590e&utm_source=Campaign%20Monitor&utm_term=This%20is%20the%20perfect%20grilled%20cheeseburger%20recipe%20youve%20been%20waiting%20for#1i6ezbe

How To Grill A Perfect Cheeseburger
Title: Re: Food
Post by: Gregzs on August 19, 2014, 08:12:53 PM
Philly Cheesesteak Lasagna Recipe

http://www.thrillist.com/recipe/nation/philly-cheesesteak-lasagna-thrillist-recipes

Time: 1 hour Yield: 1 (9-by-13-inch) pan
 


Ingredients:
2 tablespoons olive oil, divided
2 medium yellow onions, halved and sliced thin
2 teaspoons kosher salt, divided
1 pound cremini mushrooms, sliced
2 poblano peppers, sliced thin
2 cubanelle peppers, sliced thin
1/2 teaspoon freshly ground black pepper
12 wavy lasagna noodles
2 pounds cooked roast beef, sliced thin
12 slices sharp provolone
1 (15-ounce) jar Cheez Whiz
1 cup freshly grated aged provolone


Directions:
1. Preheat oven to 350°F.
2. Heat a large Dutch oven or wok over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add onions and sauté until soft. Sprinkle 1 teaspoon salt over them and cook until they just start to brown, about 10 minutes. Add mushrooms, peppers, and remaining 1 teaspoon salt. Turn heat to high and sauté for 8-10 minutes or until all the juices have released and evaporated. Turn off heat and stir in black pepper.
3. Boil 2 quarts of water in a large pot and cook lasagna noodles for 4 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together.
4. Layer noodles side by side with edges overlapping in 9-by-13-inch baking pan. Stack 1 pound of roast beef evenly over the noodles. Lay 6 slices of provolone over the beef. Top with half of the mushroom-onion-pepper mixture. Spread half the Cheez Whiz on top. Repeat layers once more. To finish, spread out the remaining noodles and top with grated provolone.
 Bake for 30 minutes.
5. Let this beast sit for 15 minutes before cutting into it.
Title: Re: Food
Post by: Gregzs on September 03, 2014, 08:18:04 PM
http://laughingsquid.com/hackthemenu-a-handy-collection-of-secret-menus-for-restaurants-like-chipotle-mexican-grill-and-in-guy/

#HackTheMenu is a handy collection of secret menus for fast food restaurants like Chipotle Mexican Grill and In-N-Out Burger. Not only does #HackTheMenu include the names and descriptions of such items, but it also specifically covers how to order products like the “Quesarito” that aren’t traditionally on the menu.

http://hackthemenu.com/
Title: Re: Food
Post by: Gregzs on September 14, 2014, 10:04:55 AM
In The Lab #6

Title: Re: Food
Post by: Gregzs on September 28, 2014, 06:35:26 PM
http://www.buzzfeed.com/deenashanker/vegetarian-classics?bftw&utm_medium=email&utm_campaign=BuzzFeed+928&utm_content=BuzzFeed+928+CID_df56703d282d22b5efdfbf6b3a40f357&utm_source=Campaign%20Monitor&utm_term=these%2029%20classic%20meat-free%20recipes%20are%20a%20must#w7qefp

29 Vegetarian Classics You Should Learn How To Cook
Title: Re: Food
Post by: Gregzs on September 28, 2014, 06:45:47 PM
http://www.buzzfeed.com/laurenzaser/fall-pancakes?&utm_medium=email&utm_campaign=BuzzFeed+928&utm_content=BuzzFeed+928+CID_df56703d282d22b5efdfbf6b3a40f357&utm_source=Campaign%20Monitor&utm_term=Because%20these%20fluffy%20fall-themed%20pancakes%20will%20not%20let%20you%20down#w7qefp

19 Fluffy And Delicious Pancake Recipes For Fall
Title: Re: Food
Post by: Gregzs on October 22, 2014, 09:26:20 PM
http://abc7.com/pets/worlds-tallest-cow-stands-6-feet-4-inches/353541/

World's tallest cow stands 6 feet 4 inches, hails from Illinois

ORANGEVILLE, Ill. --
 A 6-foot-4-inch bovine owned by an Illinois woman was recently dubbed the world's tallest cow.

Patty Hanson and Blosom the cow smiled for their official Guinness World Records photo shoot Monday.

Hanson received an email in mid-August stating Blossom had been named the world's tallest cow. She sought the record after veterinarians and the cow's foot trimmer constantly noted the 2,000-pound animal's large size, Hanson said.

At the end of May, family and friends began documenting Blosom's mass through photos and videos. Her official measurements were taken by a vet from Orangeville Animal Health Service.

"When I put Blosom's halter on, she knows it's time to go to work greeting people, and one of the best things I love about this big cow is she makes people smile. But now when I get to tell them they are looking at the world's tallest cow, I can't wait to see their reaction," Hanson said.

Hanson got Blosom when she was a calf and eventually decided to keep her as a pet. She turned 13 in July.

"My dad used to chuckle at Blosom, but soon softened up to her, which is why she stayed home on the farm as an addition to the many pets - she adds character," Hanson said.

Hanson said she wants to turn Blossom's story into a children's book someday.

"Blosom is a bit like an overgrown dog," Hanson said. "To people who have cows, they will get what I am saying, but I want other people to know she is special. I told my dad years ago that Blossom was destined for stardom, and with this record she has achieved that."

Blosom will be included in the 2016 edition of the "Guinness Book of World Records."

(http://cdn.abclocal.go.com/content/wls/images/cms/353428_630x354.jpg)
Title: Re: Food
Post by: Gregzs on December 06, 2014, 08:46:35 AM
Christmas 3g fat oatcake

Title: Re: Food
Post by: Gregzs on December 13, 2014, 05:46:51 PM
http://www.thrillist.com/eat/nation/fat-kid-fridays-buffalo-chicken-meatballs-tex-cajun-fries-and-more

Tex-Cajun Fries

If Canada, Louisiana, and Texas all hung out for one day and were like "Yo, let's do a thing," this would be the thing: shoestring fries completely covered in gooey queso, roast beef, and gravy. Oh, and you can snag these bad boys at 2am, when calories suddenly cease to exist. That's how food works, right?
Title: Re: Food
Post by: Gregzs on December 14, 2014, 11:12:15 AM
http://smartblogs.com/leadership/2014/12/11/frank-perdues-obsession-with-quality/?utm_source=brief

Frank Perdue’s obsession with quality

This post is an excerpt from the book “Tough Man, Tender Chicken: Business and Life Lessons from Frank Perdue” (December 2014, Significance Press) by Mitzi Perdue, who holds a bachelor’s degree in government from Harvard University and a master’s in public administration from George Washington University. For two decades she was a syndicated columnist, first for Capitol News, writing about food and agriculture, and then for Scripps Howard, writing about the environment. For more on the book, visit FrankPerdueBook.com, and follow on Facebook and Twitter.


If you enjoy this article, join SmartBrief’s e-mail list for our daily newsletter on being a better, smarter leader.

Although Ed McCabe was the copywriter for the Perdue account, he also became one of Frank’s best friends. Years after they were no longer working together, they would still visit each other.

In McCabe’s eyes, the basis of their relationship was that they were both fanatics. “I was as fanatical about my product, advertising, as he was about his product, chicken. It’s not about doing a few things in your field well, it’s about doing everything well.”

McCabe saw Frank’s search to find an advertising agency as an example of his wanting to do everything well. While a typical company finds a search consultant whose specialty is searching out ad agencies, Frank, in contrast, made the effort to study the subject himself from top to bottom.

“I think the secret to Frank’s success was he did an unbelievably comprehensive amount of research to back up his instincts. He’d start with an instinct, such as that advertising would help his company, and then he’d explore it with tomes and tomes of research.”

“He was aggressive about it. Before we had the Perdue contract, he’d barge into my office as part of his research, and I’d say ‘What are you doing here? Get the hell out, you don’t have an appointment!’ That didn’t even slow him down.”A perplexed McCabe soon enough found Frank barging in again, unannounced, which was when McCabe rather famously told him. “I don’t know if I even want your account you’re such a pain in the ass'”

Frank answered, “I’m like that in everything, but once I make up my mind, you’ll find that I’m more reasonable.”

Interestingly, McCabe said that the inspiration for the ad campaign, “It takes a tough man to make a tender chicken,” started with those moments when Frank would barge into his office. After his agency landed the Perdue account and McCabe was visiting Frank in Salisbury, he saw exactly the same kind of behavior at the Perdue headquarters. Frank wouldn’t pick up the phone and make an appointment. Instead, he’d just barge in. McCabe started to realize, “This guy is a fanatic on quality and every detail that goes into achieving it. He has no time for formalities or pleasantries or obstacles.”

McCabe’s understanding that there was a reason the product was good formed the germ of the ad campaign. Also, McCabe felt that Frank’s being a spokesman worked because he was both visually and vocally connected to the product. Lee Iacocca had no relation to a car, except by title, but Frank reminded people of a chicken. “He had that screechy, squawky voice. Also, he had personality, which is the one thing most CEOs who want to be in their own ads don’t have. He had a strong and unique personality that immediately related to the product he was selling.”

I asked McCabe how he dared choose Frank to star in the commercials, given that McCabe knew Frank was a shy person who didn’t like public speaking. McCabe answered that after watching Frank in action, he had total confidence that Frank was so success-oriented that he would do whatever it took to learn how to appear on camera.

During the first few shoots, Frank knew that he was supposed to “give” to the camera and not hold back the way a shy person might be inclined to do. McCabe said that he had to tell Frank to “dial back,” in order to get the right amount of energy.

The McCabe-Perdue professional relationship worked out well for 20 years. “Working together that long is unheard of in the advertising world,” said McCabe. “The average creative person’s burnout time on any particular account is about three years. Our 20 years and also the 20 years that I worked on the Volvo account is like some kind of world record.”

Besides their professional success, McCabe felt that they each opened up parts of their individual worlds to the other.

“Other than chicken, one of Frank’s favorite foods was Maryland hard-shell crabs. I’ll never forget the night he took Sam Scali and me to Phillip’s Crab House in Ocean City, Maryland, just after our first three Perdue Chicken commercials had been shot.

“I had never seen one of these critters before. I looked down at the placemat, full of diagrams and instructions for how to go about opening and eating one. I said, ‘I don’t know Frank. This looks pretty complicated.'”

Frank then left the table without a word, only to return to the table a few minutes later with the proprietress of the restaurant, Shirley Phillips. She gave McCabe and his colleagues some one-on-one crab opening and eating instructions.

“That was Frank. In a crab-shell,” said McCabe. “As brusque and as pointed as he could sometimes be, he was also tremendously thoughtful and generous.”

McCabe felt that he played a role in Frank’s becoming more sophisticated. “He had all the instincts, but I also think, for example that with his dressing, his association with me had an impact. We did a lot of wardrobe work with him for commercials and he’d end up liking what had been selected, and was influenced by it. The relationship was very rewarding for both of us.”
Title: Re: Food
Post by: Gregzs on January 19, 2015, 11:33:35 AM
27 Diagrams That Make Cooking So Much Easier

Including easy ingredient substitutions, basic knife skills, meat marinating times, and more.

http://www.buzzfeed.com/christinebyrne/cooking-charts?&utm_medium=email&utm_campaign=BuzzFeed+118&utm_content=BuzzFeed+118+CID_7ba50ffec8264911883c343cfc370872&utm_source=Campaign%20Monitor&utm_term=youll%20be%20a%20four-star%20chef%20in%20no%20time#.rtLGgxggrz
Title: Re: Food
Post by: Gregzs on January 26, 2015, 10:39:19 PM
(http://e.mrhyde.com/25MP-34V0Q-GCGNO7-1FZNCM-1/c.aspx)
Title: Re: Food
Post by: Gregzs on February 07, 2015, 10:35:20 PM
33 Doughnuts You Have To Try Before You Die

We recently asked members of the BuzzFeed Community to tell us where to get the best doughnuts in the country. Here are their delicious suggestions.

http://www.buzzfeed.com/candacelowry/doughnuts-you-have-to-try-before-you-die?&utm_medium=email&utm_campaign=BuzzFeed+27&utm_content=BuzzFeed+27+CID_b0a9a2db086e3e3037e6ee55c5f1d661&utm_source=Campaign%20Monitor&utm_term=And%20youve%20got%20to%20try%20these%2033%20donuts%20before%20you%20die#.ua7KVplaa
Title: Re: Food
Post by: Gregzs on April 10, 2015, 08:25:54 PM
Taleggio, Pesto, and Pistachio Grilled Cheese

http://www.thrillist.com/recipe/nation/taleggio-pesto-and-pistachio-grilled-cheese-thrillist-recipes
Title: Re: Food
Post by: Gregzs on May 13, 2015, 07:47:54 PM
Anthony Bourdain's Huge NYC Food Market Finally Has a Location

http://www.thrillist.com/eat/new-york/anthony-bourdain-s-huge-nyc-food-market-finally-has-a-location

We may finally know the location of celebrity chef Anthony Bourdain's enormous, highly-anticipated international food hall, Bourdain Market, thanks to a new report on Wednesday by Commercial Observer.

The chef, TV personality, and author is reportedly in negotiations for 100,000sqft of space at Pier 57, an abandoned shipping and passenger terminal located at West 15th St and the Hudson River that will be redeveloped into what's dubbed as "SuperPier," according to the report, which cites sources close to the matter.

Last month, Eater reported that the market will feature a huge variety of food offerings, including a farmers market, tapas bar, and bakery, among about 100 different vendors, some permanent and some temporary or rotating when it opens in 2016. There could also be a rooftop beer garden in the works, according to Eater. Other than that, there are few other details about the market and its offerings, which Bourdain and business partner Stephen Werther have recently teased as a bustling marketplace resembling street hawker centers.

“It is meant to be crowded and chaotic because that’s what hawker centres should be," Werther said this April in a report by Singapore's Today. "t is supposed to be a mash-up of foods, styles, smells, tastes and visuals. New York needs this. New York’s idea of street food, with a few rare exceptions, are sort of new versions of what we call fast casual. And that’s not what this is. It might be casual, but it’s not fast.”
Title: Re: Food
Post by: Gregzs on May 31, 2015, 10:52:43 AM
A Handy Hot Dog Style Guide Visualizing the Different Ways People Eat Frankfurters Around the World

http://www.foodrepublic.com/2015/05/19/40-ways-world-makes-awesome-hot-dogs
Title: Re: Food
Post by: keesh1 on June 15, 2015, 10:23:18 AM
Bacon Wrapped Grilled Cheese Sticks

http://dudefoods.com/bacon-wrapped-grilled-cheese-sticks/

I keep thinking that one day I’ll get sick of eating so much bacon, but amazingly it still hasn’t happened. In fact, as time goes by I only seem to be growing more and more fond of it as I keep incorporating it into more of my meals, which with how much I already eat doesn’t even seem like it should be possible.

Recently I came up with an idea to make some grilled cheese sticks, but after a quick Google search I found that tons of people have already made and written about that same exact thing. What I didn’t see though were any grilled cheese sticks that were wrapped in bacon!

Do you know what’s even better than how great these Bacon Wrapped Grilled Cheese Sticks taste? How easy they are to make! Then again, pretty much everything I make is easy because I have absolutely zero cooking experience whatsoever.

Alright, so you want to make your own Bacon Wrapped Grilled Cheese Sticks? Start off by frying up a couple grilled cheese sandwiches and then cutting each sandwich into for or five pieces. Then, wrap bacon strips around your grilled cheese sticks and to finish things off you can either drop them in a deep fryer for 45 seconds or so, or just put them on a baking sheet in your oven for 17 minutes at 375°.

I’m pretty sure I’ve yet to come across a food that isn’t better when it’s wrapped in bacon. It’s not only  the addition of bacon that makes it good though, it’s the fact that as the grease drips from the bacon it’s usually soaked up by whatever it is that the bacon is wrapped around.

(http://dudefoods.com/wordpress/wp-content/uploads/2014/05/BaconWrappedGrilledCheeseSticks3.jpg)

Really nice! What can be better than cheese and bacon. I love bacon. Although it never came to my mind to wrap cheese in bacon. Starting to cook it right now.
Title: Re: Food
Post by: Gregzs on June 21, 2015, 09:20:05 AM
Whey Shakes, Five Ways

Title: Re: Food
Post by: Gregzs on July 19, 2015, 01:12:39 PM
Lay's New Chip Flavor Finalists Include Biscuits & Gravy, Reuben

Even after such atrocities as last year's Cappuccino chips, Lay's somehow entrusted America again with the task of coming up with crazy food-inspired potato chip flavors for its "Do Us A Flavor" contest. Now, four flavor finalists -- based on local favorite dishes from across the country -- have been chosen, and well, they're predictably weird things you wouldn't expect in a snack bowl.

The new flavors are Wavy West Coast Truffle Fries, Southern Biscuits and Gravy, New York Reuben, and Kettle Cooked Greektown Gyro. You can get your greasy fingers on them at grocery stores later this month, then vote for your favorite through October 18th. The winning chip will get an extended national run in grocery stores, and the flavor's creator will get $1 million or 1% of its net sales through next July -- whichever is greater. Last time around, America did the right thing by choosing wasabi ginger over cappuccino, but surely we can do better as a society and make New York Reuben chips happen.

But only if there's a nice hint of pickle on the side.

http://www.thrillist.com/eat/nation/lay-s-new-chip-flavor-finalists-include-biscuits-gravy-new-york-reuben

(https://scontent-lga1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11760316_10153425623133058_3900600810647255877_n.png?oh=0de88c1ab8a79a6e68b195dbbc3961f3&oe=5649E604)
Title: Re: Food
Post by: Gregzs on November 18, 2015, 06:59:40 PM
http://www.foodrepublic.com/2013/11/22/thanksgiving-practice-round-desserts/

Thanksgiving Practice Round: Desserts
Title: Re: Food
Post by: Gregzs on December 07, 2015, 06:35:45 PM
Buy one dozen get one free at participating Krispy Kreme shops on Saturday December 12:

http://www.foodbeast.com/news/1212-krispy-kreme/?utm_campaign=socialflow&utm_source=facebook#JQ8tH3ZUjwXisoMM.99
Title: Re: Food
Post by: Gregzs on December 13, 2015, 09:09:05 AM
http://sfglobe.com/2015/11/23/man-demonstrates-how-to-open-a-can-with-hands-and-a-concrete-floor/?src=share_fb_new_47119&sv=3&xas=o47119__1450006732

Man demonstrates how to open a can with hands and a concrete floor

Title: Re: Food
Post by: WOOO on December 13, 2015, 01:55:05 PM
http://sfglobe.com/2015/11/23/man-demonstrates-how-to-open-a-can-with-hands-and-a-concrete-floor/?src=share_fb_new_47119&sv=3&xas=o47119__1450006732

Man demonstrates how to open a can with hands and a concrete floor




Very cool trick.
Title: Re: Food
Post by: Gregzs on April 17, 2016, 03:37:19 PM
How to Choose, Store, and Cut Coconuts

https://www.thrillist.com/recipe/nation/how-to-choose-store-and-cut-coconuts

Title: Re: Food
Post by: Gregzs on October 08, 2016, 10:28:53 AM
How to Make Creepy Chocolate Chip Cookies for Halloween

(https://cdn.instructables.com/FM2/VFIJ/ITQ329KS/FM2VFIJITQ329KS.MEDIUM.jpg)

Crafter and cake decorator Jennifer Wold of Clever Wren Cakes & Sweets shared her fun tutorial on how to create super creepy chocolate chip cookies for Halloween. Jen used large and small sugar pearls, slivers of almonds, and red gel food coloring to bring her monster cookies to life. The full tutorial is available to view on Instructables.

http://laughingsquid.com/how-to-make-creepy-chocolate-chip-cookies-for-halloween/?utm_content=buffer6cd7d&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer
Title: Re: Food
Post by: Gregzs on May 27, 2017, 08:44:56 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/t31.0-8/18738626_1400185980020524_39433955761852776_o.jpg?oh=329354d6821742f3d7fbeeb2a343a7ce&oe=59BCBF7E)
Title: Re: Food
Post by: Gregzs on September 28, 2017, 06:49:35 PM
Cream Of Rice Pre Workout Concoction Bowl

Title: Re: Food
Post by: Gregzs on November 04, 2017, 05:48:56 PM
Chris Bumstead's Secret Muscle Meatloaf

Title: Re: Food
Post by: Gregzs on January 08, 2019, 06:03:46 PM
Different Ways To Cook Eggs with Chris Tuttle

Title: Re: Food
Post by: Gregzs on October 07, 2019, 03:40:39 PM
Guinea pig ice cream proves popular for a Bolivian entrepreneur

Quito, Ecuador — It's a real ice cream flavor: guinea pig. Anyone who thinks of guinea pigs as pets; cute, squishy, squeaking bundles of fur, might find that idea hard to digest.

The rodents are a traditional hot dish in some Latin American countries, including Colombia, Peru and Bolivia. In Ecuador, people typically cook guinea pigs with salt and serve them with potatoes and peanut sauce. But one vendor is taking things to another gastronomic level, serving guinea pigs as a cold dessert.

Some people like ice cream made from "cuy," as the animal is locally known.

"I was suspicious, but it was tasty," said Marlene Franco, a 78-year-old retiree who tried a scoop at a stall next to a highway linking the Ecuadorian capital of Quito to the city of Sangolqui.

The stall owner is María del Carmen Pilapaña, whose offbeat offering inspires disbelief and laughter among first-time customers.

Pilapaña's operation is small. It consists of two tables in an open area lined with dentists' clinics and other businesses. Even so, demand is growing. Every week, the entrepreneur prepares 150 servings ($1 for a cone) of guinea pig ice cream.

She also makes 40 servings of ice cream flavored with beetles, also traditionally eaten as a salty snack, and a smaller amount of mushroom ice cream.

"My family and my husband thought I was crazy. They didn't think anyone would like these ice creams, but now they're our main product," said Pilapaña, who acknowledges that she had her own doubts about whether her investment would pay off.

It was a close call. Out of work, with three children in tow, Pilapaña began attending free training courses for entrepreneurs. She was challenged to do something innovative and, after six months of testing, she starting selling her range of ice creams at the beginning of September.

Pilapaña manages to concentrate guinea pig flavor after cooking and preparing a pate from the animal's flesh, adds milk or cream and refrigerates the concoction until it has the rough consistency of ice cream. The taste is similar to chicken.

The beetle and mushroom ice creams include fruits such as pineapple and passion fruit. Beetle ice cream has a slight aroma of wet earth.

Ants, cicadas and worms are used to make some desserts, often chocolate-infused ones, in parts of Latin America. But incorporating such ingredients _ guinea pigs included _ into ice cream is unusual.

Carolina Páez, director of the anthropology school of the Catholic University in Quito, isn't surprised.

"The guinea pig is a very important ancient food in Andean indigenous societies, especially for its high protein content," she said. Other cultures eat various types of animals, Páez said, "so there is no reason to be amazed that Ecuadorians eat guinea pigs, even in ice cream."

For Pilapaña, guinea pig ice cream is just the beginning. She has new flavors in mind: crab, chicken and pork.

"Seeing how my business is picking up, I'm sure I'll do well," she said.

https://www.cbsnews.com/news/guinea-pig-ice-cream-a-hit-for-bolivia-entrepreneur-and-beetle-flavors-not-doing-bad-either/
Title: Re: Food
Post by: Gregzs on November 12, 2019, 07:43:04 PM
Turkish Eggs

Title: Re: Food
Post by: IroNat on November 13, 2019, 03:29:23 AM
I make coffee with whatever is on sale.

It's either Maxwell House, Folgers, or Chock Full O' Nuts.

I get either Colombian or Arabica variety.

Dunkin' was on sale and I bought a few bags.  I could not tell the difference between Dunkin' and the others.
Title: Re: Food
Post by: Gregzs on November 15, 2019, 08:34:02 PM
Coffee Around the World

Title: Re: Food
Post by: sync pulse on November 22, 2019, 12:45:22 AM
I go through "coffee jones" on and off....that is...I will go through periods of not caring for coffee, alternated with times where I want coffee...The parts where I have a craving vary in length, from the shortest being a week to the longest being 3 years.


I always use a small cup rather than huge mugs.

When I want it I sometimes use a cheap espresso brewer for espresso using ordinary grinds of coffee.
Title: Re: Food
Post by: Gregzs on December 07, 2019, 07:50:27 PM
How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day

Title: Re: Food
Post by: Gregzs on December 08, 2019, 11:14:11 PM
Double Smoked, Spiral Sliced Ham

Title: Re: Food
Post by: Gregzs on December 15, 2019, 01:56:34 PM
How To Fillet Every Fish

Title: Re: Food
Post by: Gregzs on December 21, 2019, 11:48:21 AM
How Spanish Manchego Cheese Is Made At A 200-Year-Old Dairy

Title: Re: Food
Post by: Princess L on December 22, 2019, 07:16:43 PM
How Spanish Manchego Cheese Is Made At A 200-Year-Old Dairy



I love Manchego

(https://media.therealreview.com/wp-content/uploads/2017/12/23213357/spanish-manchego-cheese-900x600.jpg)
Title: Re: Food
Post by: Gregzs on December 24, 2019, 11:00:47 PM
Colombian Style Bacon Hotdogs in Medellín

Title: Re: Food
Post by: Gregzs on January 07, 2020, 04:08:51 PM
Krispy Kreme just rolled out a big product that comes in a small package.


The doughnut maker has added mini doughnuts to its permanent menu to help those who are trying to stick to their New Year's resolutions but also want doughnuts.
"Too many people bail on their New Year's resolutions before they are even halfway through January... Sometimes a mini-indulgence, or cheat, is all you need to help you stick with it. So, we miniaturized our most popular doughnuts," said Dave Skena, Chief Marketing Officer for Krispy Kreme, in a news release.
"A little Krispy Kreme goes a long way."
The mini doughnuts are available starting Monday and come in four classic flavors: Original Glazed, Chocolate Iced Glazed, Chocolate Iced with Sprinkles and Strawberry Iced with Sprinkles.
The company said the new smaller offerings give those who are trying to cut back a way to indulge without going all the way. The mini doughnuts are less than 100 calories apiece -- about half as many as in a regular-size glazed doughnut.
You can try the new treat for free during "Mini Mondays," every Monday in January at participating Krispy Kreme stores from 4 p.m. to 7 p.m.

https://www.cnn.com/2020/01/06/business/krispy-kreme-mini-donuts-trnd/index.html?utm_source=CNN+Five+Things&utm_campaign=06ac226bdf-EMAIL_CAMPAIGN_2020_01_07_02_38&utm_medium=email&utm_term=0_6da287d761-06ac226bdf-95217593
Title: Re: Food
Post by: Gregzs on January 14, 2020, 09:52:17 PM
Eating China’s 1,000-Year-Old Egg

Title: Re: Food
Post by: Gregzs on January 29, 2020, 10:21:05 PM
Krispy Kreme's Enormous, 24/7 Flagship Store Just Got an Opening Date

Krispy Kreme's flagship store will soon join the carnival of brands that is Times Square, where men in tuxedos supervise 20-foot long M&M dispensers, Hershey's employees serve massive s’mores from an authentic camper, and tourists from all over the world gather in a public square to photograph the landscape of billboards. Not to be outdone, the donut chain promised its 4,500sqft flagship would come with a glaze waterfall, a "doughnut theatre experience," and stadium style seats in its initial reveal last June. But it didn't provide an opening date -- until today.

The doughnut giant announced on Wednesday that it plans to open its Times Square store in May 2020, at 1601 Broadway. But there's some good news for NYC natives, who would rather choke on a donut than walk in or around the tourist destination: Krispy Kreme plans to open five other locations in Midtown, the Financial District, the Bronx, Harlem, and the Upper West Side. The Midtown location will actually open before the flagship, in February, at 994 Sixth Ave. The Penn Station store, which has been closed for remodeling, will open on January 30.

Even though its donuts are getting smaller, it's been a big year for Krispy Kreme, and we're excited to brave the storm of 42nd Street selfie sticks to get our desserts.

https://www.thrillist.com/news/nation/krispy-kreme-nyc-flagship-store-times-square?fbclid=IwAR3TrQSbap1sKxYxu5kBwXZ_0PyU11ng3RiMlcCppwK9ZmiQK525anpWf5I
Title: Re: Food
Post by: Gregzs on January 30, 2020, 11:55:40 AM
The Oldest Restaurant In The World Roasts Suckling Pig In A Wood-Fire Oven

Title: Re: Food
Post by: Gregzs on February 04, 2020, 09:45:08 PM
This Turkish Ice Cream Doesn’t Melt

Title: Re: Food
Post by: Gregzs on February 09, 2020, 02:57:57 PM
How Heinz Tomato Ketchup Is Made

Title: Re: Food
Post by: Primemuscle on February 09, 2020, 03:54:38 PM
This Turkish Ice Cream Doesn’t Melt

Interesting about the Turkish ice cream that doesn't melt. This Turkish coffee ice cream melts in your mouth and gives you a caffeine buzz.

(https://d2lnr5mha7bycj.cloudfront.net/product-image/file/large_dd731659-b6ff-4953-8ac9-859929a3dd86.jpg)

It's is out of this world. -Kind of expensive, but worth it.
Title: Re: Food
Post by: Gregzs on February 09, 2020, 11:27:30 PM
Dunkin’ Has $2 Boxes of Munchkins Through Most of the Month

Dunkin' may have removed thousands of "Donuts" from signs over the last couple of years, but they're not fooling anyone. Donuts are still the reason you're stopping by, and the reason you might want to swing by over the next couple of weeks.

Though, the cause is the little fellers. The Munchkins, which just got quite cheap throughout most of February. The donut holes are just two bucks for a 10-count box until February 25.

There is actually a surprising variety of Munchkins available. It's not just glazed holes for days and days. Among the options, you'll find Butternut, Cinnamon, Glazed, Glazed Blueberry, Glazed Chocolate, Glazed Old Fashioned, Powdered, and Jelly.

Not everyone wants their donuts in bite-size form, though. If you think holes are missing the best part of the donut, there are plenty of other special treats for you in February. Dunkin' will be doling out heart-shaped donuts for Valentine's Day as well. Options will include the Brownie Batter Donut and the Cupid's Choice Donut, both of which come covered in Bling Sprinkles.

You'll also find the shop slinging an Instagram-worthy Pink Velvet Macchiato and a Pink Velvet Signature Latte. The macchiato comes with espresso, red velvet cake flavor, "hints of cream cheese icing," and the iced version has a cool layered effect when it's served. The latte has espresso, red velvet cake flavor, whipped cream, mocha drizzle, and hot chocolate powder. If your valentine says you're sweet, let them know nothing could possibly be as sweet as this.

https://www.thrillist.com/news/nation/dunkin-munchkin-donuts-two-dollars-february-2020?fbclid=IwAR2bcRE5gFzYedddrz7dgXBXB0cVNxivxQFTswnrFu-P_nw94cEOEH6HHg4
Title: Re: Food
Post by: Gregzs on February 18, 2020, 09:41:44 PM
How To Eat Sushi The Right Way

Title: Re: Food
Post by: Gregzs on February 29, 2020, 01:50:35 PM
15 Foods & Drinks You Would ONLY Have on St. Patrick's Day

Title: Re: Food
Post by: Gregzs on March 01, 2020, 07:41:49 PM
Multimillion-Dollar Restaurant Only Serves Bacon



https://www.barbacon.com/
Title: Re: Food
Post by: Gregzs on March 25, 2020, 04:06:26 PM
How To Mix Every Cocktail

Title: Re: Food
Post by: Gregzs on March 26, 2020, 11:24:19 AM
Some creameries in the US, Canada and the UK are fermenting whey that is left over from cheese production into a clear, vodka-like liquor that one creamery calls "Cowcohol." The process produces a spirit that has a sweet, caramel-like taste and gives dairy farmers a way to recycle their whey instead of dumping it in landfills.


AS LONG AS HUMANS HAVE enjoyed the bacterial miracle that is cheese, cheesemakers have struggled to make use of its byproduct: whey. Every pound of cheese produces about nine pounds of whey—the translucent liquid you may recognize from the top of a freshly opened tub of sour cream. Excess whey can fertilize fields or feed pigs, but artisanal creameries are often still hampered by massive amounts of leftover whey. They pay thousands of dollars to have it disposed of in landfills.

Luckily, a niche field of researchers and an eager group of craft creameries are taking an unexpected approach: turning all that whey into “vodka.”

Dr. Paul Hughes is an Assistant Professor of Distilled Spirits at Oregon State University, a nascent department and one of the few of its kind in the country. After an aspiring graduate student approached him about fermenting whey into a neutral spirits base, he began running experiments to prove that the solution was both environmentally sustainable and cost-effective for small creameries. His work showed that a cheesemaker selling cheese for $40 a pound could, with a proper fermentation system, make half again as much in retail sales on alcohol. In the last several years, he says, he’s been approached by more than a dozen creameries from across the country looking to ferment their whey into alcohol.

Todd Koch, owner of TMK Creamery in the rolling hills of Oregon’s Willamette Valley, remembers reading about Hughes’s work in the newspaper early last year. Large, corporate-owned creameries can afford the expensive equipment that converts whey into profitable products such as protein powder. But at his family-owned, 20-cow farmstand creamery, Koch and his wife simply fed their whey into the fields through a nutrient management system. Rather than continue to bury the byproduct, Koch decided to ferment as a means of profitably upcycling the whey while bringing visibility to his animals. He teamed up with Dr. Hughes and a nearby distiller to manufacture the creamery’s newest product: a clear, vodka-like liquor they call “Cowcohol.”

Not only is it an effective means of upcycling, but it also “creates another vehicle to showcase our true heroes, the cows,” says Koch. “We call them cow-lebrities.”

Koch says the cow-based spirit has a caramel-like sweetness with a smooth finish. Dr. Hughes, who has officiated the American Craft Spirits competition, says it’s refreshingly neutral. He would have no problem serving it neat to a friend, though he admits his peripheral involvement renders him biased. Judging from public demand, the partnership produced a hit: TMK is overwhelmed by demand for “Cowcohol.”

Outlandish as it may seem, TMK is not alone at the intersection of dairy and liquor. A sixth-generation dairy farmer from Dorset, England, turns his whey into Black Cow Vodka. Tasmania’s Hartshorn Distillery ferments their sheeps’ whey into award-winning vodka, gin, and liqueur. Ontario’s Dairy Distillery turns problems into profit with a product they call “Vodkow.” Indeed, Dr. Hughes imagines a future in which a concentration of creameries are bound by a cooperative distillery fermenting what would otherwise be a cumbersome byproduct.

Whey fermentation offers a brave, new world for small creameries, both in decreasing their environmental footprint and ensuring financial security in an age of mass conglomeration. For Koch, a life-long, self-proclaimed “cow person,” the possibilities of bovine booze are a relief to him and his beloved herd. “Going through college, I was like ‘Man, if I could just figure out how to get cows to make alcohol, we’d be set,’” he says. “So I guess we’re one step closer here.”

https://www.atlasobscura.com/articles/alcohol-made-from-milk
Title: Re: Food
Post by: Gregzs on March 27, 2020, 09:27:17 PM
QUARANTINE (LOCKDOWN) MUNCHIES PART 4 - EGGS

Title: Re: Food
Post by: Gregzs on April 24, 2020, 08:17:53 PM
Italian White Bean & Sausage Stew

Title: Re: Food
Post by: Gregzs on April 25, 2020, 11:42:05 PM
How To Open Every Shellfish

Title: Re: Food
Post by: Gregzs on May 07, 2020, 09:57:04 AM
The Magic of Salt in Coffee

Title: Re: Food
Post by: Gregzs on May 09, 2020, 10:13:42 PM
Apple Crumble Coffee Cake

Title: Re: Food
Post by: Gregzs on May 25, 2020, 12:43:19 AM
Crispy Loaded Tater Tots

Title: Re: Food
Post by: Gregzs on June 07, 2020, 08:27:41 PM
Garlic Scape Pesto

Title: Re: Food
Post by: Gregzs on June 13, 2020, 12:40:34 PM
The Halal Guys' Chicken And Gyro Platter Is NYC’s Most Legendary Street Food

Title: Re: Food
Post by: Gregzs on June 13, 2020, 07:31:06 PM
The Best Ice Cream In NYC

Title: Re: Food
Post by: Gregzs on June 14, 2020, 07:34:31 PM
Smoking a "Running Style" Whole Hog

Title: Re: Food
Post by: Gregzs on June 17, 2020, 08:47:34 PM
THE BEST RIBS I'VE EVER MADE

Title: Re: Food
Post by: Gregzs on June 18, 2020, 09:56:21 PM
Salt & Pepper Spare Ribs

Title: Re: Food
Post by: Gregzs on June 20, 2020, 03:26:23 PM
Making 400 Year Old Buttered Beere

Title: Re: Food
Post by: Gregzs on June 20, 2020, 10:55:46 PM
Vacation Juice from Animal Crossing

Title: Re: Food
Post by: Gregzs on June 29, 2020, 05:33:35 PM
Honey Garlic Salmon Steaks

Title: Re: Food
Post by: Gregzs on July 02, 2020, 08:49:17 PM
Sauteed Steak

Title: Re: Food
Post by: Gregzs on July 12, 2020, 04:17:11 PM
How Genovese Focaccia Bread Is Made In Italy

Title: Re: Food
Post by: Gregzs on July 12, 2020, 04:42:33 PM
Seafood Boil Recipe In A Pot

Title: Re: Food
Post by: Gregzs on July 26, 2020, 02:36:40 PM
Why cook Beef Ribs like This !!??

Title: Re: Food
Post by: Baras on July 27, 2020, 06:39:43 PM
Thanks for sharing!
Also they have a lot of great videos.
Title: Re: Food
Post by: Gregzs on July 29, 2020, 05:12:38 PM
How Traditional Haggis Is Made In Scotland

Title: Re: Food
Post by: Gregzs on July 29, 2020, 06:37:41 PM
THE BEST GRILLED CHICKEN I'VE EVER MADE?

Title: Re: Food
Post by: Gregzs on August 01, 2020, 01:37:10 PM
Scrambled Egg Omelet

Title: Re: Food
Post by: Gregzs on August 02, 2020, 11:51:19 AM
Fish Sticks

Title: Re: Food
Post by: Gregzs on August 11, 2020, 11:10:55 PM
Cheap Burnt Ends Recipe

Title: Re: Food
Post by: Gregzs on August 19, 2020, 06:34:24 PM
Kit Kat's New Duo Bar Is a Happy Marriage of Mocha and Chocolate

As we gear up for a Halloween spent eating the candy we bought ourselves at Walgreens, announcements like the new Snickers peanut brownie square have become the thrill of our lives. Now, brace yourselves for another minor dopamine rush, my socially distant comrades, because Kit Kat just announced a new candy bar that blends mocha and chocolate.

Kit Kat said it's marrying two familiar flavors in a new Kit Kat Duos mocha and chocolate bar, which will be available nationwide in September. This duo, which Kit Kat describes as the "dynamic flavor combination of rich mocha crème and silky sweet chocolate," will have shelf space in both standard and king sizes.

In 2019, the candy bar brand released its first permanent flavor in almost a decade -- the Kit Kat Duos mint and dark chocolate -- which tasted like a milkier, cheekier Thin Mint. But this year the company demonstrated commitment issues once again, with the only-temporary debut of lemon crisp and apple pie flavors.

https://www.thrillist.com/news/nation/kit-kat-duos-mocha-chocolate-flavor
Title: Re: Food
Post by: Primemuscle on August 20, 2020, 05:07:28 PM
Scrambled Egg Omelet



Very interesting way to make a fake/easy omelet. Normally, I scramble eggs slowly on low heat until they just begin to set. I makes for very 'creamy' scrambled eggs. Omelets, I cook fast on high heat in an omelet pan. This looks like a combination of the two that works well and seems infallible.
Title: Re: Food
Post by: Gregzs on September 06, 2020, 08:33:43 PM
New Jersey’s King of Breakfast Sandwiches

Title: Re: Food
Post by: Gregzs on September 19, 2020, 07:24:17 PM
How To Make Sushi with Iron Chef Morimoto

Title: Re: Food
Post by: ThisisOverload on September 21, 2020, 11:48:56 AM
My ex GF and i took some sushi making classes years ago.  It's actually pretty easy with some practice.  The hardest part for me is getting the rice mixture correct so it's sticky enough.

Sushi is probably my favorite thing to eat.