Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Foodsite Magazine Friday Picks
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COOKING DETECTIVE   Discover 39 health benefits from eating garlic.   

FEARINGTON HOUSE, PITTSBORO, NC 

  • Hamachi with Summer Peach & Yogurt
  • Foie Gras with Maple & Sweet Potato
  • Wooly Pig with Medjool Dates & Onions
  • Striped Bass with Fearrington Honey & Hen of the Woods
  • Lobster with Salsify & White Chocolate
  • Valrhona Cœur de Guanaja Chocolate Soufflé  (TO DIE FOR!!)

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Malted Milk Powder in your Smoothie?
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If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which is now readily available in supermarkets near the cocoa and hot drink section.  

Malt starts as sprouted barley which is dried then ground into powder. It is combined with dried milk to become malted milk which goes on to be malt balls, Ovaltine, milkshakes and an important kitchen cooking ingredient. Malt’s flavor can be described as subtle, roasted and a bit nutty. When malt doesn’t become malted powder it goes on to be important in the making of beer, whiskey and malt vinegar. Continue reading