Foodsite Magazine

Carolina Coleslaw on My Mind
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“We always had barbecue slaw or red slaw served with our pulled pork,” says Robin Lee Starnes. “Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, the spicy, crunchy texture of the marinated cabbage took BBQ to the next level.” This mayonnaise-free, deli-tasting, slaw is also great with fish and chips, burgers, sandwiches and in tacos. Carolina Slaw is rather like an American kimchi, easier and quicker, without the fermentation process and the heat, if used, which is added separately.

We found these variations in recipes for the slaw:

  • Some add garlic, ketchup, dry mustard, Dijon mustard, hot sauce or Siracha, crushed red pepper flakes, cayenne, shallots, red wine vinegar, lemon juice or white vinegar. Continue reading

Foodsite Magazine Picksday Friday
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Visit street food vendors around the world, everyone enjoying.

 INN OF THE SEVENTH RAY, Topanga CA

  • Kale & Sesame Salad
  • Roasted Mushroom Toast
  • Thai Basil Meatballs
  • Spice Seared Albacore
  • Creamy Truffle Risotto
  • Poached Loch Duart Salmon
  • Crispy Half Cauliflower

 

Spend a little longer in Malaysia as some New Zealanders order some of their favorites for you to see.

See the many ways the extremely rich enjoy their foods.

Interesting how 10 foods looked when they were first discovered and later modified for our enjoyment.  

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

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