Foodsite Magazine

Egg Management “101”
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Eggs are quite “in” these days. Mexican cuisine likes eggs on most bowl dishes; Koreans probably outdo us when they make their delicious Bibimbap and other items. Try each busy day to get some starch, some veggie/fruits and protein. If you come up short on the latter, a simple egg or two, cooked any way, is good protein.

There’s something about an egg which demands attention. First, if you are a thinker, you puzzle why we’re not yet warned to wash each egg against getting salmonella. These chicken embryos we use are also amazing! They thicken a sauce! They whip to peaks! They make cakes and pancakes light! They bind! They turn into a salad or pickled eggs!

Unborn chickens cook up in ever-so-many ways!

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Star Fruit, “Star Bright’  
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Slice it, and you have stars, edible stars to play with!

Yes, it’s another gift from the amazing soils and the lushness of the tropics to our south. Star fruit originated in south Asia centuries ago. Finally, improved packaging techniques and temperature-controlled shipping  makes them available in this country.

About six inches in length, star fruit matures into two types:  small and tart, larger and sweet. Most commercially-grown star fruits are the large ones. Continue reading

Salt Water Taffy with or without a Boardwalk
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The pounding surf, the cries of the gulls, rippling sea breezes, predictable carnival rides, cameras galore and sought-after tackiness, this is the beach where everyone’s hanging loose munching on the usual seaside tempters — caramels, fudge, pralines, candy apples, funnel cake, cotton candy and good old salt water taffy which happens to contain no salt water at all!

Flavors range from Jalapeno to Molasses, from Pina Colada to Cherry Cheesecake, from coffee to Fluffernut, and the list is long. The Canadian favorite is maple syrup taffy.   Continue reading

Foodsite Magazine Friday Picksday
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BRICK STREET FARMS   Amazing hydroponics in action in St. Petersburg FL. Herbs for sale, too.        

MAIALINO, NEW YORK   

  • Spaghetti alla Carbonara
  • Suckling Pig Ragu
  • Pasta with Clams, white wine and garlic
  • Rigatoni with Squash and Pork Sausage
  • Squid Ink Pasta with Crab, Calabrese Chili and Basil
  • Sea Bream, Cucumber and Panzanella
  • Seared Arctic Char, Corn and Green Tomato
  • Dry Aged Duck Breast, Farro and Cherry
  • Roast Pork, Romano Bean and Tomato
  • Salt-Baked Sea Bass for Two

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