Last week I posted on the filthiest item in the average household. Today it's the filthiest surface in a restaurant. When I lived in New England, I was on the Board Of Health, and I learned a lot from that experience.
Americans will get together this year to share stories, football, and eat a feast of food. Thanksgiving is the biggest waste of food day of any other day in America. We waste $282 million of uneaten turkey every year, and the problem is getting worse.
Holiday season and cooking go hand in hand, especially here in the Northland. We like to eat, and plenty of it. With that comes dirty dishes, pots n pans, utensils, spills, and counter tops and stoves that need a good cleaning.
I was standing in line at the grocery store the other day and the woman behind me was looking at my purchases and she said half-jokingly: "Brussel Sprouts - who eats those?" I told her that I do, and we got into a conversation about how I prepare Brussel Sprouts - which is roasted.
The perfect turkey is yours to accomplish - it's really not that difficult. A lot of cooks shy away from roasting turkey because they feel "overwhelmed" by the process. Let me assure you - it's not difficult, and if you learn from the following tips, you'll have a turkey that everyone raves about
Bacon is one of the few foods on this Earth that is perfect and beautiful all by itself, it doesn't need seasoning or melted cheese. However, that hasn't stopped some scientists from trying to make it even tastier...
All too often we get carried away believing (or worse, repeating) everything we are told and don't spend enough time questioning what's actually been said. We've picked 10 very common health mantras you hear everyday and weeded out the worst of the lies, because we want you to eat all the avocados. All of them.
A fish monger in Houston is slowly expanding the dining horizons of restaurant patrons - one fish at a time. PJ Stoops has made a business for itself by buying the "secondary" fish - the "trash fish" if you will - that usually get thrown away, and selling them to inventive restaurants to show up as dinner on your plate
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