If you have not already tried the mega-yummy Chinese chili crunch sauce called LaoGanMa, you must do so without further delay! This amazing concoction adds crunch, heat and umami goodness to just about anything. It is simply amazing! The condiment was developed in 1996 by an illiterate Chinese woman named Tao Huabi. She owned a modest noodle shop in a far-flung province. However, the fame of her homemade chili crisp spread and she decided to manufacture it for mass distribution. Her first small enterprise has now developed into a huge company with $190 million in assets and over 2000 employees. The old grandmother now drives a Bentley!
Instant Pot promises you the perfect hard boiled egg. Therefore, we decided to put the Instant Pot to the test.
Our goal is to achieve the perfect egg as pictured by the Instant Pot recipe (above). Keep in mind, we don't have a "test kitchen", we cooked these eggs in a typical-kitchen like many of you will have. Armed with our Iphone and no special tools except the Instant Pot, we embarked on our quest to cook the perfect hard boiled egg. Will we succeed?
Fill your Belly with the Taste For Winter - Slow Cooker Lentil Soup with Sausage and Greens | Vicki James
All the foodie magazines extol the virtues of legumes these days. They are a great source of fiber, minerals and vitamins. They are recommended for weight loss programs because they fill you up. And, of course, they are sustainable, so they help reduce the carbon footprint. So, what’s not to like? The taste, according to my husband. He also objects to the texture. He will eat black beans in chili, but no other kind. We had a big breakthrough a few years ago when he admitted he liked my split pea soup.
Sooner or later the day will come when you have to feed a vegetarian. It may be a neighbor you're entertaining, or a colleague from the office. Maybe one of your children brought a vegetarian friend home from college. If you’re lucky, the vegetarians in your life are willing to eat dairy products or fish. Then it's no big deal. The real problem comes when you find yourself providing dinner for a true vegan. But don't worry, I've got you covered. Read More
I have been doing a lot of smoking over the holidays. I smoked a turkey, a tenderloin and now I am doing ribs. Of course, I plan on writing about my adventures with each, but the ribs are the biggest challenge. I have done turkeys and tenderloins, but never smoked ribs.
1. Roure Cullerot - $16.99 - Winemaking practices go in waves--what once was hailed as the latest flashiest most fashionable practice becomes stale, and we are drawn back to older ways.
Avignonesi Cantaloro Rosato - $13.99 - Avignonesi is an old estate and an established wine brand in Italy, nestled in the hills of Montepulciano in Tuscany. A successful Dutch lawyer, Virginie Saverys, realized her dream of changing careers and working in wine when she acquired the estate in 2009. A cancer survivor, Saverys is committed to holistic health and uses biodynamic and organic practices in the vineyards and cellar. Biodynamics is essentially holistic health applied to land -- creating a self-sustaining ecosystem of plants and animals without using pesticides and herbicides to control the land. Over the last decade, Avignonesi has grown to 175 hectares, making it the largest biodynamic winery in Italy. In an interview on grapecollective.com, agronomist Adriano Zago opens up about his work in biodynamic conversion at Avignonesi.
When I first found this recipe on-line (myrecipes.com), I knew immediately that I had to make it. It was too bizarre not to try! A pecan pie inside of a cheesecake? I thought of Turducken, the duck inside of a turkey. This concept seemed equally strange, yet had the potential to blow other Thanksgiving dessert options out of the water. Mind you, I had already decided to make my husband’s favorite Pumpkin Cheesecake, so charting a new course for Thanksgiving filled me with trepidation. The Pumpkin Cheesecake, from an ancient Bon Appetit magazine, had long been a Thanksgiving mainstay. However, I described the Pecan Pie Cheesecake to my husband and he was as intrigued as I was. I promised to make him a Pumpkin Cheesecake for Christmas if he was disappointed. Actually, I lied. I have already decided what I’m going to make for Christmas and it’s not Pumpkin Cheesecake. Pumpkin is something I prefer to leave behind once the Christmas festivities kick into full gear. That meant the stakes were high!