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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News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Friday, September 5, 2008

Fish Fry

History of the World's Biggest Fish Fry

Wisconsin: Fish Fry

A Good Old Fashioned Fish Fry

Spicy Garlic Fish Fry Recipe

The First Rock 'n Roll Song: Saturday Night Fish Fry (1949)

Of Interest to Neighborhood: Seafood

Question of the Day: What Fish Do You Fry?

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I have served this over fresh berries in season. You can pour over grapefruit sections and brulee in the salamander. I also use this same recipe for my semi freddo. You can use, sambucca, Gran marnier, chamborg in place of the marsala if you like.


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News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Thursday, September 4, 2008

Bisquick

Video: Bisquick Celebrates 75th Anniversary (2006)

Bisquick and the Incredible Impossible Pie

Make Your Own Bisquick

Basic Bisquick Recipes (1933)

Home of Bisquick: Flour Power

Of Interest to Neighborhood: Quick & Easy

Question of the Day: How do you use Bisquick?

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News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Wednesday, September 3, 2008

Hot Sauce

The Scoville Scale

Mr. Heat: Blair

Hot Links

Sriracha

Hot Sauce Recipes

Of Interest to Neighborhood: Sauces & Dressings

Question of the Day: What's the hottest sauce you've ever had?

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     This is straight from Marcela Hazen's, Marcella's Kitchen.

                             Tuna spread with capers.

     "A painter friend who is as gifted a cook as he is an artist asked me to have tea with him at a smart new Italian place on Madison Ave. With tea we had little soft rolls with a buttery spread. My friend marveled over the spread, asked what it was and could I get him the recipe. 'But it's so simple,' I said. ...

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this delectible rcipi is a  wonderful dish for brekfast lunch or dinnrer bringing memories of crimson leaves cool  fresh air and  the beuty of fall. the best apple for this cake is rome or fuji  which will retain a ceartan texture and moisture neededthis will keep refrigerated for full week .this cake is aseon kake  which will   take you back to when threr was flower s fresh air and  forest chateter but is also great with a cup of coco on the dark winter s


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News from the World of Foodsville and Beyond

Not Always Fresh, but Rarely Stale

Tuesday, September 2, 2008

Tuna Fish

History of Canned Tuna

Classic Tuna Melt

Tuna Health Risk

Alcohol Backpacking Stoves Made from Tuna Can

Video: Obama's Tuna Fish Sandwich

Of Interest to Neighborhood: Seafood

Question of the Day: What's in your Tuna Salad?

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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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