|
Giving you a delicious dose of the weird and wonderful things going on in the world of food . . .
- Can’t stay away from McDonald’s or Krispy Kreme? That’s okay, it’s all about portion control, right?
Photo courtesy of news-press.com
|
|
|
Giving you a delicious dose of the weird and wonderful things going on in the world of food . . .
The Safer Blade Keep your filangees intact with these knives designed for safety
Slap the Bag Boxed wines have fewer chemicals than bottled, according to a new study
Supersize my…yogurt? Kids ditch the burger and fries for healthier fast-food options
Not for your average June Cleaver Sexify your kitchen with these fierce aprons
It Does the Body Good Canada wants to boost consumers’ calcium levels
More Peas, Please Delightful kiddie book celebrates legumes
SoHo So Over? London’s popular wining and dining area may be a thing of the past
Fortify Me Chow down and get a health kick from everyday foods
Fear the Red Bull Popping energy pills and throwing back too much Bull inebriates students
|
|
 This past weekend, I tried my first sliver of cashew cheese,
which had a fudge-like consistency and a mild cheese-like taste, or at least,
it tasted more like cheese than it did cashews. This non-dairy food is made by
soaking the nuts in water (not even all recipes claim that is necessary),
draining, and then blending until pureed. Some recipes then recommend
refrigerating or letting stand for a few hours to a few days. Other ingredients
can/should be added, such as garlic, salt, pepper, lemon juice, etc.
It certainly is no brie or nice aged cheddar, but if you
feel like trying a popular vegan cheese substitute, it actually is worth trying.
Or, at the very least, it’s something different...
Check out some various recipes here, here and here.
Photo courtesy Raw Chef
-Carey Polis
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
| AIM: askeats | Twitter: eatsdotcom
|
|
|
Giving you a delicious dose of the weird and wonderful things going on in the world of food . . .
Hungry, why wait? Foodies endured unprecedented crowds for a bite of barbecue while Cali folks flocked to taste America
A ‘Berry’ Clean Planet: Drop that greasy burger and reduce both your waist size and greenhouse gas emissions
Can’t Buy Me Meat..at least on Mondays: Paul McCartney wants you to go meatless on Mondays to lessen greenhouse gas production
Hey, that’s not my hot dog guy: Scammers occupy deceased or departed vendors’ carts
Battle of the Birds: Chicken isn’t the only ingredient in KFC’s hyped grilled chicken; beef powder contributes to its chicken-tastic taste, according to an El Pollo Loco ad campaign
Scooters and Slyders Collide: Minnesota woman denied Slyders when she pulled up to a White Castle drive-thru in her electric mobility scooter
More bees, please: D.C. restaurant uses honey from rooftop bees in its recipes
Latino Love: Stores aim to increase Hispanic food options and Mexican food companies extend their labels
Broken? Meat-glue it back together: If you’ve eaten imitation crab – or even chicken nuggets – you’ve consumed a crafty creation called meat glue
It’s all layed out: Placemats describing kitchen tools serve as a handy guide for cooks
|
|
Top
Chef Masters premiered on Bravo last night and the incredible talents of Hubert
Keller, Tim Love, Christopher Lee and Michael Schlow were put to the test. Their challenge? To construct a gourmet three
course menu inside of a college dorm room wit h just a hot plate, a microwave
and a toaster oven to cook their food. A quandary many of us remember (for me, it was just last semester...and next semester)—satiating a discerning appetite when the dining hall’s
weekly special seems stale. And though
the Top Chefs still had a few more resources than the average college student
(nobody I know is buying red snapper and prosciutto for their makeshift dorm
room kitchen), the levels of culinary achievement they reached were mouthwatering
and for my talents, a little unattainable.
I guess that’s why they’re masters and I’m, well, a fan. But, don’t despair just yet. The fact is, the limited capabilities of a
dorm room or a studio apartment should never dissuade an aspiring
gourmand. Got room for a microwave?
You’re all set.
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 Next > End >>
|
| Results 16 - 20 of 33 |
