- How about a Christmas pizza this holiday instead?
- Food Editor Sarah Moulton poured over hundreds of cookbooks.... so you don't have to!! Recently, she was on Good Morning America to present the Best of 2008 and here are just a few:
- "300 Sensational Soups," by Carla Snyder and Meredith Deeds
- "Urban Italian," by Andrew Carmellini
- "Fish Without a Doubt," by Rick Moonen and Roy Finamore
- "Cuisine Latina," by Michelle Bernstein
- "Screen Doors and Sweet Tea," by Martha Hall Foose
- If you’ve been busy frying up holiday treats too, you might be wondering what to do with all that used oil and rendered fat. Fortunately, Examiner.com has lots of solutions!
- Raymond Akira of DollarSeeds.com goes over the finer points of Japanese cuisine. "Japanese food is not only a must try, but an adventure in itself. There is much more to Japanese food than the traditional, but no less tasty, sashimi and sushi. To the uninitiated, any experience of Japanese cuisine often leaves one wanting more."
- G. Franco Romagnoli, who with his wife, Margaret, helped introduce Americans to authentic Italian home cooking on the 1970s PBS series "The Romagnolis' Table" and in a series of best-selling cookbooks, died Monday in Boston at the age of 82.
Fruit Cake with a Twist!
- Slashfood.com comes up with eight ways to put that stale ass panetonne to good use. "As a result of my panettone obsession, I tend to buy a lot more than I can eat before it goes stale. Fortunately, there are several ways to cooking panettone even after it loses its delicious soft texture. For example, it makes a distinctive fruity french toast and bread pudding."
- Don't store your cheese in plastic wrap or wax paper!! According to Sarah Christine, "when the cheese in wrapped in plastic wrap, it suffocates and becomes laden with ammonia and is no longer palatable. A common problem with wax paper is that the cheese dries out to fast; wax paper is not easy to seal and is often exposed to too much air." Her suggestion? Cheese paper... the perfect stocking stuffer!!
- Last Sunday, former Top Chef contestant, Spike Mendelsohn demonstrated latke cooking, gave out the recipes and all was done with the assistance of his sous chef ... his mom. "It was clear to see where Spike’s outsized personality comes from. Spike’s mother Catherine largely stole the show from her son. The two play off each other like a pair of pros who’ve honed their stage act after weeks on tour. Spike can’t even outshine his mom with his headgear. While he is rarely seen in public without his branding signature—a hat on his head—his mom was resplendent with ruby red hair."
Tuesday, December 23, 2008
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