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Archive for December 2007Patterns in Nature: FoodDecember 22, 2007 7:18 PM || 1 CommentsYou can expect to find colorful patterns of tumbling cherries, watermelons, blueberries in milk and piles of oysters among many other photographic flavors. Rotate them in to your favorite... Bread Pudding FlanDecember 13, 2007 6:45 AM || 3 CommentsI really did not know how else to describe this other than "flan." They are cooked similarly to flan or custard, in small ramekin cups. But they require far... Praline Bacon: Sugar + Bacon = Good TimesDecember 12, 2007 9:33 PM || 2 CommentsSugar-crusted bacon with a peppery kick contrasts the creamy saltiness of Blue cheeses. The mouthfeel is unforgettably lush and the flavor is addictive. That just may be the understatement... How Much of This Blood is His?December 11, 2007 8:35 AM || 5 CommentsThis is me: That's me after losing about 3 tablespoons of blood out the tip of my thumb at the hands (HA!) of my Henckel's Chef knife. For a better... Mods to 1st Gen TEC GrillDecember 10, 2007 9:25 AM || 1 CommentsWhen Char-Broil released the first generation TEC infrared grills earlier this year, I don't think they expected that the rotisserie issue to become such a big joke in the... Video: Bullseye BurgerDecember 9, 2007 9:29 AM || 11 CommentsThis is our first attempt at a video. With my limited resources for mixing, this is how it came out. The burger is a bullseye burger. Basically, you build onion... Paper Doll Giada de LaurentiisDecember 8, 2007 8:16 AM || 2 CommentsSome brilliant (BRILLIANT!) person has created an interactive application that lets users play dress up dolls with famous celebrities and other characters. Check out Giada de Laurentiis paper doll. It... National Geographic's Green Meat GuideDecember 7, 2007 7:13 PM || 0 CommentsThe trend of going organic paired with concerns about hormones and harmful chemicals in food brings a whole new meaning to the question for the ages -- "Where's the Beef?"... The Language of Food: RouxDecember 4, 2007 11:33 AM || 2 CommentsThose of you from Louisiana can probably move on to another lesson now because you already know this. Or maybe not. If you have ever made gumbo, etouffe, or even... |
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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