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Archive for March 2007Choosing the Right Cutting BoardMarch 29, 2007 2:24 PM || 0 CommentsChoosing a cutting board can be a daunting task if you don't know the basics. Fortunately it can be summed up by saying "paper or plastic?" And the answer is... Shrimp on the BarbieMarch 27, 2007 1:59 PM || 3 CommentsIf you have the apparatus, I highly suggest tossing some shrimp on the grill. Most recipes and sites will tell you to skewer your shrimp kebab style, but that... The Downfall of Our SocietyMarch 26, 2007 7:35 PM || 2 Comments">" ... E.V.O.O will be added to the 2007 Oxford American College Dictionary." Well God. Dammit. Not only is EVOO most idiotic phrase ever uttered, excluding "wardrobe malfunction," it... Guiness Pub CakeMarch 21, 2007 8:30 PM || 3 CommentsThis recipe comes from The Baking Sheet, a newsletter-style publication put out by the King Arthur Flour Company. Ingredients: 1 cup Guiness stout 1 cup raisins 1 cup dried cranberries... Barbacoa with Spicy SoupMarch 20, 2007 2:08 PM || 11 CommentsIf I were truly enthusiastic I would make barbacoa by digging a 6 foot by 4 foot hole in the ground, light a fire on top of some rocks, season... Pyrex Adds Silicone to New LineMarch 18, 2007 6:18 PM || 1 CommentsSeems like every kitchen product company is getting into the silicone game. And why not? The stuff is durable and works well under intense heat. Pyrex touts the new Accents... Giada de Laurentiis at SoBeMarch 18, 2007 7:52 AM || 1 CommentsJ over at Food Network Addict was able to attend the South Beach Food and Wine Festival last week, and at it he took some great pictures of all the... Four Mushroom Barley SoupMarch 15, 2007 12:48 PM || 3 CommentsI love barley in my soup. Yes, that may sound weird coming from the same guy who would willingly eat a fried twinkie. However, barley is not only good... A Treatise on Grilling 9: The Humble HotdogMarch 14, 2007 2:13 PM || 2 CommentsIt sounds so simple, doesn't it? Cook a hot dog. There are more ways to cook a hot dog than there are hairs on your head, but when it comes... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my