Foodsite Magazine

Foodsite Magazine Picksday Friday Week of July 10

JAMIE SPIKE LIBRARY Interesting chronology of years different famous food companies were founded.


  • Baked Feta Cheese
  • Local Beet Salad
  • Pea Shoot Salad
  • Maine “Peeky Toe” Crab Cakes
  • Ancho-Marinated Skirt Steak
  • Homemade Lamb Sausage
  • Maple Leaf Farm Duck
  • Quinoa Cake
  • Lake Superior Whitefish
  • Warm Chocolate Muc-Muc Cake

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Fondue of Cheeses

Fondue is a Swiss, Italian, and French-origin melted cheese dish served in a dish called a caquelon. Itfondue2 is kept warm by a Sterno type of heat source called a rechaud. Fondue can be broth for meat and vegetables, oil for meat, melted chocolate fondue for fruit and cheese fondue for bread and fruit, which we are discussing here.

Fondue groups have their etiquette. Differing “fun penalties” get levied against a fonduer who loses his bread off of his special, slender fondue fork. Double-dipping the same piece of bread is another taboo. Continue reading

Foodsite Magazine Picksday Friday Week of July 3

THE GLOBAL CHEF CUISINE   Do you know how and what to expect from a good personal chef? Learn here.


  • Parma Ham, Asparagus and Parmesan Salad
  • Brochettes of Loch Fyns Scallops
  • Locally-Smoked Salmon
  • Risotto of West Coast Crab
  • Langoustine Veloute
  • Grilled Fillet of Lemon Sole
  • Roast Rack of Argyll Lamb
  • Sabayon of Fruit

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Sweet Potato, New Wrinkles

We used to associate sweet potatoes with the south, but now they are a strong alternative potato sweetspudeveer.rywhere in the U.S. Also changed is what we call sweet potatoes. We used to differentiate between “yams” and “sweet potatoes,” seemingly very different. This situation has been “solved” by declaring they be labeled “yam sweet potato.” No longer is it profitable to seek the very roundish sweet potato with a distinctively yellow, NOT ORANGE, center.  Continue reading

Tapioca, “Soothing Pudding of Yesterday”

No. Kozy Shack didn’t invent delicious tapioca pudding. The Shack’s founder did highly appreciate tapiocathe pudding, purchased a popular deli’s recipe and did an excellent job of marketing the tiny little pearls about the time we first learned about Japan’s curious bubble tea.

Creamy and pleasantly crowded with smooth, soft pearls, this substance serves as delicious pudding, it’s gluten-free, thickens sauces and can be made into a flour. Enjoy a look at this vintage tapioca cookbook. Continue reading

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