Other Foodie stuff
Get flash to fully experience Pearltrees
Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices! For any herb or spice listed below, click on the name to read the full description. We'll continue adding to this list as we cover more of the seasonings we use in our cooking.
I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour
P ineapples are really very strange things. It would probably be reasonably easy to write a whole book, albeit a small one, containing things that most people don’t know about the spiky topped fruit. Partially because I’m not sure that anyone would buy the book, but mostly because I just can’t be bothered, I am instead going to just keep it down to these 10 interesting (I think) facts. There are a lot of foods that affect the taste of your seminal or vaginal fluids, but pineapple is one of the strongest.
Entrepreneurs Food Business Basics is a series of three online professional development courses that are designed for entrepreneurs who are just starting, or starting to expand, a food business. If you are leading a start-up company, these courses are designed to help you own your business—and own your success. Established food companies The Growing Your Business series provides live and taped seminars and presentations targeted to small, established food companies, and takes up where Food Business Basics leaves off. Farmers markets Farmers Markets Best Practices is divided into two online professional development courses that provide comprehensive and practical guidance for vendors and sponsors seeking to maximize their farm market opportunities. <p style="text-align:right;color:#A8A8A8"></p>
Photo by Adam Scheuermann My first attempt at reusing leftovers was in college.