BRINYLIFE “…seasoned observations on the spice of life.” And some very interesting, illustrated recipes.
APPLES Have you learned the glories and crispnesses of Honeycrisp apples?
- Angel in a Pickle
- Arizona Cheese
- Pink Himalayan
- St. Mick
- Ghost Pepper
ZINZIG This is a wine tasting and trivia game. Looks like fun!
COWGIRL CREAMERY Worth repeating. This is the Cowgirl’s vast Library of Cheese, search by name or milk type.
WHOLE FOODS This is a great collection of over 100 recipes, “makeable” in 30 minutes, or less.
UDI’S GLUTEN FREE – Scrambling for gluten-free bread? This site is also helpful in explaining types of gluten-free.
Menu Sampling, CINNAMON KITCHEN, LONDON
- Carpaccio of Salmon with Beetroot
- Wild African Prawns
- Tandoori Halibut
- Smoked Saddle of Kentish Lamb
- Sprouted Fenugreek and Tomato Salad
- Buffalo Milk Kulfi Dum
WIKIPEDIA This is a very interesting long list of all the varieties of Pepsi the company has marketed around the world.
Like tea, coffee need not always be a beverage. Cowboys from early times made sure strong coffee was a big part of their Red Eye Gravy while the Barefoot Contessa insists coffee makes any chocolate recipe more “chocolate-like.” As each decade goes by, coffee like an herb or spice, is finding its way into new recipes and interesting dishes.
Like chocolate, but in its own inimitable way, coffee is bold, earth-like and a bit sassy. It can really round out flavors in both sweet or savory dishes. It’s also known for its tenderizing properties with red cuts of meat. As with wine, strive to use darker-roasted coffee with heartier foods and ligher blends with poultry and seafood. Also use only freshly brewed coffee in recipes.
Sometimes coffee flavor is added as brewed coffee when the recipe can use more liquid. Other times, coffee flavoring is added as syrup, instant powdered, freeze-dried or granules, and at other times, coffee-flavored liqueur is in order. Continue reading
Carrots get taken for granted a lot, and it’s been a bad rap for them ever since they have been “carved down into little shapes,” and treated with chemicals which diminished their flavor and nourishment. They are a neat, hand-held food, require no cooking and pack along well when a good-for-you, walking snack is in order. In the U.S., most adults average eating about 12 pounds of carrots each year, mostly raw, some canned or frozen. Yes, carrots belong to the aromatics mirepoix family along with onion and celery.
For the most part, we eat the slender root, though the seldom-eaten green tops are edible, just not popular. Carrots are relatated to parsnips, dill (greens resemble), fennel and parsley. While we tend to think carrots, other than orange ones, are a new strain, the truth is most of the white, yellow, purple and red ones we see again were grown back as early as the 15th century.
The earliest carrots were grown for their greens and seeds and not their roots. Carrot roots were first mentioned 1100 years ago in Afghanistan, and their popularity traveled into Europe spread by the Spanish and North Africans. Continue reading
RED BOAT FISH SAUCE Fish sauce can be the base for broths, used like anchovies and in many other recipes. Here’s some.
CRANBERRIES.ORG Here’s directions if you want to visit a Massachusetts cranberry bog. This is great weather for BOG JOGGING!
SIMPLY GLUTEN-FREE Lots of people are omitting gluten from their diets and with very positive results. This site has many exciting gluten-free recipes.
Menu Sampling, FARMSTEAD, PROVIDENCE RI
- Sweet Potato with Pistachio Butter and Pickled Mushrooms
- Semolina Torchio
- Baked Cheesemonger’s Mac n’ Cheese
- Heirloom Squash Salad
- Berkshire Pork Tasting
- Crispy-Skinned Pekin Duck
- Chocolate Toffee Bread Pudding
SIMPLY RECIPES Chocolate truffles, not the high-priced gems pigs root for in Europe, are yummy, simple to make and are great as gifts.
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