Foodsville Articles

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This is a wondefull cookbook reading this book online i found it interesting that a lot of the food is simalar to traditional kentucky dishes.  I greatly enjoyed the recipi on page 25  since my famlys favorate passtime is barbiqing  we thout we would try it  and i have to say it was a wonderfull meal.  even better if u have freinds to share it with. I would highly recomend this book. 


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CSA's, anybody ever heard of 'em? CSA stands for Community Supported Agriculture an idea that was brought to fruition by farmers back in the late eighties. The idea behind the CSA is to cut out the "middleman" a.k.a.-grocery stores, long travel, and pesticide laden foods. The way they work is similar to your local farmers market, except that you dont pick the produce(sounds kind of weird right?). A co-op of local organic farms puts together a box of combined produce from thei...


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For any cook/chef that wants a detailed exceptionally brilliant reference on food combination, seasonal ingredients, philosophy of cuisine and a new kitchen companion, this book fits the bill. I love this book so much I have two copies, plus, I have bought the book for other people as a gift. I have seen some greatly celebrated chefs use this book as a daily reference. If you are considering buying this book, stop, and just get it. Trust me, its worth it.  


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    The stalls at the farmer’s market are getting bigger each week because they have more and more stuff to sell. Being as how we are in the high season of the farmer’s markets here in the lower Hutson Valley when the produce starts to overwhelm the farmers, the vendors and the consumers the time seemed right for a completely local dinner.



    Thirty minutes at the Hastings market provided us with the following; two young chickens fresh from a chicken yard, Several pounds o...

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Along with the French Laundry cookbook, Bouchon is a look into precise technique. Sure, the food is less complex than that of the French Laundry but, the same principles and techniques apply. Having cooked French fine dining and Bistro cuisine I find this book very interesting and informative. One thing is certain, you won't find anything being done half assed relating to Thomas Keller.


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I enjoy the Spanish style of cooking. It's very close to Italian in a lot of techniques and produce. Spain has really come onto the gastronomic scene in the past 10 years with chefs like Adria getting press and promoting Spain and Spanish cuisine. Jose Andreas is a Spanish ambassador. His tiny culinary empire here in DC is turning out some very satisfying and popular cuisine. I met him back in 97' while I was a cook at Pesce in DC and he came in for dinner. A very nice and easy going p...

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In the last year, I have sampled not hundreds, but thousands of beers. Mind you, this does not make

me an afficianado, nor a critic, I have only been enabled to better serve my taste buds when standing in front of the beer cooler.

Recently, I fell in love with Dogfish Head Brewery, a micro-brewery in Delaware. They make extremely well balanced beers of all shapes/sizes/strenghts/styles. They even have 3 different types/strengths of IPA! One of their most impressive beers I have tasted to dat...


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Introducing.......The WedPros

 

Are you planning a wedding or event??

 

At WedPros our goal is to help make your special day a joy to plan and even more fun in which to participate. We are happy to assist in the entire planning process, including ideas for the venue, advice on the type and quantities of food to serve, outlining the schedule for the reception, etiquette for that special toast, and decisions about specialty linens, unique décor, entertainment, flowers and the wedding cake...


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If you have an interest in how the food you eat is grown and processed, especially pork, you will find this link of interest.

I recieved a Googlealert for Evergreen State College, the school my son is going to attend this fall, and it led to this site. It should be of parrticular interest to the porkers.


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    This is a wonderful little book and will prove very useful to anyone who loves oysters. Beware, however, that the recipes can be more than a little vague by the overwritten cook book standards of today. Experience in quantities and amounts will get you through most of the recipes. Some would seem to be divine while others give me pause. "Al Fresco" is an example of the latter.

    "String the oysters on a small wire, bent like a hairpin, putting first an oyster then a v...

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Featured Article

Hungry New England Patriots Game Day Menu (1775)
by Phil Zuckerman

A SUPER Feast for a New England Patriot (1775)...

Breakfast/Brunch

Get up early, there are chores to be done. Great way to keep the mind off the big event coming later in the day. If you're a farme...


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