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 Picksday Friday
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JAMIE OLIVER  Let him suggest what to cook for your mom on her day.   

FISH CITY GRILL, SOUTHERN U.S.  

  • Fried Dill Pickles
  • Oyster Nachos
  • Quinoa, Kale & Salmon Sala
  • Roasted Jalapeno Soup
  • Serafin’s Fish Tacos
  • Shrimp & Grits
  • Apple Cider Slaw
  • Alaskan Snow Crab Boil

 

CHEWEY DOG FOOD  Fresh, nutritious and get it by mai

TASTE OF HOME  Find a recipe for delicious pumpkin bread.  

HUFFINGTON POST  Discover Yuengling Butter Beer for Harry Potter’s sake!

Ouzo, A Cook’s Friend, too!
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Those, not Greek, tend to know ouzo best as the fun incendiary when a restaurant waiter torches an appetizer of white cheese.

“Opa!” everyone shouts.

The crowd responds with an excited chorus of “Opa’s!”

All too soon the waiter douses the flame with fresh lemon juice.

The warm, crusty, tangy cheese remains get consumed by all.

Ouzo is made from distilled grapes, flavored with aniseed, also mint and fennel. Some bottler recipes call for cinnamon, mastic (a resin), coriander, cloves or cardamom. Its alcohol potency ranges from moderate to strong and can pack a wallop. When adding some to an open skillet, take the pan away from the stove, as it flames easily.

Besides sipping ouzo it’s also a cook’s friend for a hard-to-figure-out, licorice flavor a non-Greek can’t put their finger on. Some compare it to the famed absinthe, and a museum on the Greek island of Lesbos is dedicated to Ouzo. Thoroughly enjoying the sipping of ouzo is considered a Mediterranean art. Though clear by itself, ouzo turns milky white when ice is added to it and changes it chemically.  Continue reading