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Cooking/Recipes
Top Stories for cooking and recipes |
Restaurant Wine List Review - Wine Taste, Why Keep It a Secret (by Bill Stephens)
Published : December 13, 2006 | Author : admin | Views : 84 | Unrated
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 We're your customers. That's right, we pay your bills - so listen up. Why can't we understand your wine list? We know what we like, but your wine list doesn't give us a clue. Ok, so we're not wine knowledgeable, don't hate us because we'd still like some wine that we'll enjoy. We really like wine, especially with a good meal. But we don't want to study the stuff so we can understand your wine list and know how a wine will taste.
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Ideas for Barbeque Rubs (by Bob Janeway)
Published : December 13, 2006 | Author : admin | Views : 98 | Unrated
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| Most people prefer natural tastes so don't go for rubs that overpower this very thing. A common mistake in creating barbeque rub is the too strong taste due to excess seasoning used. Remember that these are designed to enhance flavor, not to spoil them.
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What Are Genetically Modified Foods? (by Davinos Greeno)
Published : December 13, 2006 | Author : admin | Views : 93 | Unrated
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| It is difficult to think of another technology that has caused as much debate or concern as that of genetic engineering (GE) with food.
Should patents on plants, animals and humans, as well as patents on their genes be allowed? Our ability to alter the genetic blueprint of animals and plants is in the process of changing many aspects of science and medicine. Many people see this as beneficial others see this as tampering with nature.
But what about genetically-modified (GM) food? Do we want to eat such food? And is it really such a big deal?
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Island Treat: How To Cook Shoyu Chicken (by Sarah Sandori)
Published : December 13, 2006 | Author : admin | Views : 89 | Unrated
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| Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.
Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.
When we got home, I knew I had to try cooking some shoyu in my own kitchen.
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Random Pick |
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Yorkshire pudding is a simple, quick pan bread traditionally made for Christmas to catch the drippings from roast beef. For this meal, use it to accompany the Cauliflower-Cheddar Soup. (From 'An English Christmas') |
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