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Kitchen 101: Fruits, Vegetables & Herbs

Kitchen 101: Fruits, Vegetables & Herbs
Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. If you are buying strawberries in December, you are likely purchasing a fruit that was picked six months ago and stored in a climate controlled facility ever since. Or you are buying a berry that has spent the last few weeks in a shipping container as it treks halfway across the globe from somewhere in the opposite hemisphere. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. Second, become good friends with some local farmers too.

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How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results.

10 ingredients to fancy up your meals Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day. 75 Cookie Recipes We Adore One of our family's Christmas traditions is making a big platter of cookies and handing out small plates filled with goodies to our neighbors. The kids LOVE it and even though it is several weeks away they are already planning on the types of cookies they want to make. That is why we have compiled this GIANT list of Christmas Cookies Recipes that we love. Let's get baking Christmas cookies! Chocolate, Chocolate, Chocolate! Cookies!

Kitchen 101: Cooking Methods Kitchen 101: Cooking Methods Buy the Cooking Methods Posters at The Sweet Tooth Paper Goods Company! Enter “LIFEHACKER” into the promo code box and get 10% off the Mixing Methods Poster! 12 Substitutions for Baking Ingredients All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions By Sue Gilbert M.S. Nutritionist - February 15, 2012 McDonalds Menu Items Around The World (Part 2, 32 pics) It’s an incredibly slow Food Network news day, so let’s pass the time until Sandra Lee does something stupid by gawking at McDonalds foods from around the world! Here’s a sampling of menu items that aren’t available in the United States: In Asia, you can pick up an icon sandwich, which is a chicken breast smothered with 2 different kinds of melted cheeses, bacon, and lettuce. This is the shaka-shaka chicken.

33 Genius Three-Ingredient Recipes Posted by on Mar 24, 2014 in Food Hacks | 12 comments If you are looking for some New recipes, some new ideas that will make you happy, than you are on the right place. These 33 easy and amazing food recipes will make you happy and you will enjoy in your food. All you need to do is to chose one of this food ideas and try it, or you can try all of them. Cauliflower Risotto with Mushrooms and Truffle Oil Using grated cauliflower instead of rice, this risotto relies on umami-rich wild mushrooms and Parmesan cheese to lend an intense savoury and meaty flavour. Prep Time: 15 minutesCook Time: 40 minutesMakes: 6 servings+ Add to My Flavour Enter Cooking Mode All You Need 1 medium head cauliflower 1 tbsp (15 mL) olive oil 8 oz (225 g) assorted mushrooms, such as shiitake, oyster and cremini, sliced 1/2 tsp (2 mL) Club House Prepared Minced Garlic 2 1/2 cups (625 mL) Kitchen Basics Original Chicken Cooking Stock 1/2 tsp (2 mL) McCormick Gourmet Thyme Leaves 1/4 cup (50 mL) whipping (35%) cream 2 tbsp (30 mL) butter 2 tbsp (30 mL) grated Parmesan cheese 1 tsp (5 mL) truffle oil 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) McCormick Gourmet Coarse Ground Black Pepper Chopped fresh Italian parsley

How to be a food snob - Food Advice There’s no more insufferable supper companion than a food snob: You know, one of those folks who sit around and complain that the sauce is too bright and the roux too bitter, or that the onions should have been allowed to sweat rather than brown. But hey, there’s something to be said for the power of their palates, their ability to pick up cues and vocalize what they’re tasting from the muddle of flavors in the mouth. (Even if, as I sometimes suspect, they just think they can.) I’m not talking about “super tasters” — those few who physically have more taste buds than the rest of us — but the eaters and cooks who always seem to know just what it is they’re eating. How do they do it? And more importantly, other than spending $60,000 on a culinary degree, could I train myself to do it, too?

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