Cooking & Nutrition

Okay, so, it's Sunday nite, and Sweety and I are watching "The Next Food Network Star", and they're running promos for the show immediately following:  "Iron Chef America".  This evening's episode is a lady southwestern chef against Bobby Flay, who is also known...

Do you love Top Chef, Hell's Kitchen, Last Restaurant Standing?   We do.  Or more accurately, I do, and Sweety watches them with me, I think she finds them amusing.  Love you, hon.   Anyway, this lady wrote an article in the New York Times which I saw today, about how they sho...

Hm.  well, let's see....     We could cook up one of Paula Deen's deep-fried bacon-wrapped hog-jowls...    (I can't believe some of the stuff she comes up with - and I've heard her say that she just doesn't believe in any of this "health" stuff, and won't c...

“Mediterranean Wild Rice” I don’t know if this dish is really Mediterranean or not, but I think it has the right ingredients.  Anyway, I made this up the other day.  The idea actually came to me in the middle of the night, and it seemed to have worked out. Ingredients:...

II actually made the vegetarian version of this (all the vegetarian meat substitutes and vegetable broth instead of chicken broth).  It was quite good, I was very pleased. And so was Sweety.  ;-) Turkey and Potato Soup with Canadian Bacon Cooking Light magazine, November 2008, page 196 ...

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busy sunday.   last week, one of our good friends called up and made a proposal. her 73-year-old mother hasn't been eating too well, cause she won't cook for herself (and neither will my friend's dad, I suppose), so, my friend, knowing that i'm getting into nutrition as a profession, and als...

Hi folks.   I just invented this tonite.  I have no idea whether I was somehow subliminally inspired by something else I had at some point in my past life (lives).  If this reminds any of you of some other existing dish, lemme know, I'd be curious.     Stir-Fry Italian Pa...

Maquechou   With fresh corn on the cob coming into season now and starting to show up, I realized this would be a great recipe to post up.   This is an old Indian-Acadian recipe.  The origins of the name are pretty well lost.  It’s pronounced “mock shoe”.&nbs...

Hey,I'd recommendhttp://importfood.comthey have everything I've used in the thai recipes, they ship incredibly quickly (literally in hours from receipt of your online order), and the prices are pretty good.If you do order the fresh leaves (thai basil or kaffir lime), I'd freeze them as soon as yo...