Cooking
Another good reason to not eat red meat: Red Meat a Culprit in Colon Cancer
Found at the always informative Famous Veggie
- Barbecue Style Brisket
Summer is almost over, but it's not too late to plan one more backyard barbecue. This past weekend I had some friends over for a potluck at my folks place, and the main attraction was the beef. My father recently purchased a smoker in anticipation...
- Social Media Burger
Friend of a friend. A co-worker's mom. The lady from church. The hostess at a Tupperware party. That's how we used to discover new recipes. Now we have blogs, food products and magazines online, Facebook...you name it. A few weeks ago on Twitter,...
- In Lieu Of: Grammy's Irish Stew
I'm coming up on my ten-year Vegetarian anniversary. Wow...ten years! It's been a good decade. The food ride has been pretty incredible. I could sit here all night, compiling a list of all the foods I've tried and added to my diet since I...
- Is It 1902?
Found at ETVS; you may want to give up sausage after reading this! Murder in the Meat Industry No, trust me; you really don't want to know how the sausage is made. San Leandro sausage facory owner Stuart Alexander, 43, was sentenced to death on February...
- To Brine Or Not To Brine
I used to be a fan of brining meat: immersing it into a salty liquid and letting osmosis carry the salt deep into the flesh. Cook's Illustrated has championed the technique for years—they may still—and that's where I first learned...
Cooking
Skip the Beef
Another good reason to not eat red meat: Red Meat a Culprit in Colon Cancer
Found at the always informative Famous Veggie
- Barbecue Style Brisket
Summer is almost over, but it's not too late to plan one more backyard barbecue. This past weekend I had some friends over for a potluck at my folks place, and the main attraction was the beef. My father recently purchased a smoker in anticipation...
- Social Media Burger
Friend of a friend. A co-worker's mom. The lady from church. The hostess at a Tupperware party. That's how we used to discover new recipes. Now we have blogs, food products and magazines online, Facebook...you name it. A few weeks ago on Twitter,...
- In Lieu Of: Grammy's Irish Stew
I'm coming up on my ten-year Vegetarian anniversary. Wow...ten years! It's been a good decade. The food ride has been pretty incredible. I could sit here all night, compiling a list of all the foods I've tried and added to my diet since I...
- Is It 1902?
Found at ETVS; you may want to give up sausage after reading this! Murder in the Meat Industry No, trust me; you really don't want to know how the sausage is made. San Leandro sausage facory owner Stuart Alexander, 43, was sentenced to death on February...
- To Brine Or Not To Brine
I used to be a fan of brining meat: immersing it into a salty liquid and letting osmosis carry the salt deep into the flesh. Cook's Illustrated has championed the technique for years—they may still—and that's where I first learned...