June 30, 2005

Super Deals from Amazon.com

Every once in a while I like to post really great deals here. Amazon.com offering a few great ones right now:

Amazon.com is offering the Cuisinart DLC-10S Pro Classic 7 Cup Food Processor for an amazingly low price of only $99 with free Super Saver shipping. If you don't have a food processor, this is a great time to get one. It's one of the most useful things to have in the kitchen.

They are also offering the simpler Cuisinart DLC-5 7-Cup Capacity Food Processor for only $79.99 with free Super Saver shipping.

Finally, the KitchenAid White 4-1/2-Quart Stand Mixer with Spatula is only $139.99, also with free Super Saver shipping. Now's a great time to outfit that kitchen with things you've been meaning to get!


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Jennifer at Permalink | Comments (0) | social bookmarking

June 29, 2005

Food News: Give new life to your recipe standards

"Does your cooking have that been-there, done-that feel? You're not alone. A new survey shows that four out of five adults want to be better cooks (although nearly as many believe they're good in the kitchen).

Use these tips from the National Pork Board to jazz up your cooking. Don't worry if you're not a big pork eater; they work with any meat."

Read more: Give new life to your recipe standards


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Jennifer at Permalink | Comments (0) | social bookmarking

Food News: Dressing the Bun: Why Stop at Yellow?

"SAMPLING 175 condiments (in two sittings) and barely scratching the surface brings two things sharply into focus: for hot dogs and hamburgers, there are alternatives to ketchup and mustard. And 175 condiments is more than anyone should have to taste.

But I discovered nearly three dozen that, with a flick of the wrist, offer a simple and savory way to turn a burger and hot dog cookout into a tasting party. These alternatives include not just the usual variations on ketchup, mustard, relish and mayonnaise, but also a wide variety of chutneys and several products that fit into a "none of the above" category."

Read more: Dressing the Bun: Why Stop at Yellow? (NYT free subscription required)


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Jennifer at Permalink | Comments (0) | social bookmarking

June 26, 2005

Food News: Peppers yours for the pickin'

"I've never counted plastic gloves among my kitchen utensils. So when I roasted chile peppers for the first time, I had to filch a pair of gloves from my children's dress-up doctor set.

This was serious work, though - not playtime.

Chile peppers, a mainstay of Southwestern cooking, among other types of cuisines, have a nasty side that's downright caustic.

The seeds and interior membrane hold a potent oil that gives a chile its punch.

Those of us who like hot food appreciate how this ignites our taste buds.

But get this oil on your fingers and then too close to your eyes, and it will hurt like the devil.

So the peppers, the gloves and I went outdoors to roast the chiles on the grill. Roasting is the first step in many recipes that call for chiles."

Read more: Peppers yours for the pickin'


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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 23, 2005

Food News: Food, glorious food

"The best things in life might be free but the finer things are not. However, they are being made available this weekend, writes SHANNON TEOH. WE'VE come to expect to pay through our noses for the choicest food, the finest teas and the most exclusive wines. And why shouldn't we? After all, all these things cost money to find, make, provide, etc.

But the question is, are we truly enjoying these sumptuous morsels? Do that many of us enjoy oysters, fresh and squirmy? Or foie gras' sickening creaminess? The bitter, over-powering aftertaste of some of the stronger wines?"

Read more: Food, glorious food


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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 22, 2005

Food News: Blueberries: Q&A, tips and recipes

"It's a cool June morning, and the berries at Margie Davis' blueberry farm in Eastover, S.C., hang heavy on the bush, awaiting the warmth of the sun. Cooler temperatures and unseasonable rains mean the berries will be late ripening this year, but Davis still hopes hers will be ready for picking by the end of the month.

The delicious, dark blue berries have gained popularity in the 20 years since Davis and her late husband first grew them. Now, the phone starts ringing at the end of May with folks eager to find out when they can come pick."

Includes recipes for:


  • BLUEBERRY FRUIT SHAKE

  • BLUEBERRY COBBLER

  • BERRY BLUEBERRY CHUTNEY


Read more: Blueberries: Q&A, tips and recipes

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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 18, 2005

Cooking News: Teens culinary camp a recipe for success

"The recent proliferation of celebrity chefs -- Emeril Lagasse, Jamie Oliver, Rick Bayless, Nigella Lawson -- has caught the eye of the teenage crowd. A popular summer destination for some of these teens is the Kendall College Culinary Camp.

But this isn't some simple "let's learn how to cook" program, but rather an intensive, professional introduction to the culinary arts. The 10-year-old program welcomes between 200-250 students each summer to the college's new culinary and hospitality center on Goose Island. Students come from all over the city and country."

Read more: Teens culinary camp a recipe for success


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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 9, 2005

Food News: Chef Tyler Florence pushes Americans to dine in

"Celebrity chef Tyler Florence is on a mission to coax Americans, addicted to convenience food and dining out, back into their kitchens.

The sandy-haired 34-year-old from South Carolina admits he's taken on a behemoth task.

'A lot of countries have food culture. We unfortunately have fast culture,' Florence said in a telephone interview from his Chinatown loft in New York.

Americans eat out on average more than five times a week, spending half their food dollars dining out, according to the National Restaurant Association. While their interest in food and cooking appears to be strong, given the popularity of cable channels like the Food Network, the home-cooked family meal is for many a rarity, if not a relic.

Florence, who appears regularly on several Food Network programs, wants to bring it back.

'It's more about passing on a tradition of making the house smell good, which is something that has been severely lacking in this country in the last 30 years,' Florence said as his mixer whirred a blur of egg whites into pistachio meringues."

Read more: Chef Tyler Florence pushes Americans to dine in


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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 6, 2005

Food News: Great food made simply is key to outdoor experience

"Between packing a cooler correctly and preparing simple, satisfying meals outdoors, campground cooking is a key ingredient in having fun on the trail, says Mark Holzman, creator of 'The Beginner’s Guide to Camping.'

'Meal planning is important,' he says. 'When several families camp together, they can assign one family for each meal, or have a one-family, one-day plan.'"

Includes recipes for:


  • White catfish with bacon

  • Parched sweet corn

  • Corn with sunflower seeds and black beans


Read more: Great food made simply is key to outdoor experience

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Michael Dupuis at Permalink | Comments (0) | social bookmarking

June 1, 2005

Food News: Lemons pack a punch in recipes, cleaning

"Put the squeeze on lemons, and the results are far more than lemonade.

The bright yellow fruit -- high in vitamin C and available all year in adequate supply -- provides vibrant color as a garnish and decoration, and its tart and tangy juice perks up flavors, provides health benefits, and is one of the more popular solutions to everything from blackheads to cleaning copper pans."

This has lots of great uses of the lemon as well as tips used in preparation. They forgot one use though, grinding up lemon halves in a garbage disposal will do a good job of deodorizing it.

Read more: Lemons pack a punch in recipes, cleaning


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Michael Dupuis at Permalink | Comments (0) | social bookmarking

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