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Thanks to demand from gamers who can't be bothered to tear themselves away long enough to make a proper Christmas meal, GAME has revived their 9-course layered holiday feast in a can for yet another season. Vegetarian and vegan variants are also available.
By: dave
Monday, Dec 9th 2019 (12:06am)
Are you a big meat eater? I am, although I was a pescatarian for close to 15 years. Here is what goes on behind the scenes when it comes to dry aged beef.
By: spam_vigilante
Sunday, Dec 8th 2019 (2:26am)
Keens is actually almost 135 now. They make Morton's or Smith and Wollensky look like a booger. Peter Luger's is still the best, however.
So what about that mutton chop? I am glad you asked.
By: spam_vigilante
Tuesday, Nov 26th 2019 (12:00am)
When I first started to grate and press out short-crust pastry, rather than roll it, I'd show up to any breakfast or birthday with a pie in hand. I'd lurk near my dessert so I could read lips after people took their bites. "She's a chef," they’d say, to explain my dangerously tender, crisp crust.
By: dave
Tuesday, Nov 19th 2019 (12:03am) | Thanks: mefi
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Domino's - that paragon of nouveau cuisine - is rolling out a bubble tea pizza in Taiwan. Click with care - there's a picture of it.
By: dave
Monday, Nov 11th 2019 (12:00am)
Turkey day is coming up. What to make besides your bird? Funny you should ask. Here are a few items, and yeah that bird.
By: spam_vigilante
Friday, Nov 8th 2019 (3:46am)
What is a good place to eat and what isn't? There are some signs of what is right and what is wrong.
By: spam_vigilante
Wednesday, Nov 6th 2019 (2:48am)
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Toilet maker Toto’s strange souvenirs are giving us a rumbling in our tummies.
By: spam_vigilante
Friday, Oct 18th 2019 (1:19am)
Opening its box produces a sugary scent unrivaled among its contemporaries. Even the cocoa assault bursting from a box of that pancreas-taxing monstrosity Krave pales in comparison. You may indeed suspect that the Unicorn's sweat is imbued with sublime vanilla sweetness. Upon the first bite, the glittery sugar slaps at your tongue, grinds into your teeth, and surges through your bloodstream.
By: dave
Thursday, Oct 17th 2019 (12:01am)
Matpakke may seem like the original sad desk lunch, but on the other hand, why must everything we consume be happy and exciting? Surely there is some feeling of stability and comfort that comes from knowing that your lunch will be cheap, simple, and not leave you in need of a nap during working hours.
By: dave
Tuesday, Oct 15th 2019 (12:00am) | Thanks: digg
Okay, Guga has clearly lost his mind. Going to the dollar store to buy meat?
By: spam_vigilante
Sunday, Oct 13th 2019 (4:19am)
Jacques is looking his age (now 83) in this clip. Affable fellow. I'm pretty good with either a chef's knife or a boning knife, but I learned a couple of good tricks watching him.
By: spam_vigilante
Thursday, Oct 10th 2019 (12:06am)
I really love this guy's channel. I drool over most of his videos. Forget the Impossible burger. Steak is what matters.
By: spam_vigilante
Tuesday, Oct 1st 2019 (4:36am)
Alton Brown shows how to render lard and discusses its culinary uses.
This video is part of Iron Chef America, hosted by Alton Brown.
RT 2:41
By: spam_vigilante
Sunday, Sep 22nd 2019 (12:04am)
Next time you bite into a slice of watermelon or a cob of corn, consider this: These familiar fruits and veggies didn't always look and taste this way.
Genetically modified foods, or GMOs, inspire strong reactions nowadays, but humans have been tweaking the genetics of our favorite produce for millennia.
By: spam_vigilante
Saturday, Sep 21st 2019 (11:31am)
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It is common to hear chefs wax lyrical about ingredients they adore. We hear far less about those that are a pain to prep, a nightmare to cook with or difficult to arrange on the plate. To put that right, G2 spoke to a variety of chefs who talked of soapy herbs, dangerous shellfish and the ingredients they have come to hate.
By: dave
Friday, Sep 20th 2019 (12:00am) | Thanks: mefi
You should try using the Cube Rule for identifying what you're eating!
By: dave
Monday, Sep 16th 2019 (12:01am) | Thanks: beppo
Entertainment as well as instructional, my culinary hero Alton Brown fixes up a dish for you.
By: spam_vigilante
Thursday, Aug 22nd 2019 (12:51am)
Guess again.
With apologies to Edward G. Robinson, Charlton Heston, Chuck Connors, Leigh Taylor-Young and others.
By: spam_vigilante
Tuesday, Aug 20th 2019 (1:03am)
Believe it or not, eating pasta is bad for you. I know, right? Fortunately, it's been recently discovered that by cooling your pasta before consumption, the starches are modified to a state where they don't cause as much turbulence in your blood sugar, and the effect is even more pronounced if you re-heat the pasta again before consuming it. HERE COMES THE SCIENCE!
By: dave
Tuesday, Jul 2nd 2019 (12:00am)
If you're a fan of the Food Network over the years, you have likely heard Emeril Lagasse screaming how "pork fat rules".
Yeah, he was right. But now, Mr. Brown shares with us how to make and use lard from a pig.
By: spam_vigilante
Wednesday, May 15th 2019 (1:45am)
If you get rid of frozen pizza in school lunches, you may as well ditch the Pledge of Allegiance. Honestly, just do that instead.
By: dave
Tuesday, Apr 30th 2019 (12:00am) | Thanks: digg
Maybe you like mussels like I do. In a nice white wine and butter sauce. Oh, tomatoes and garlic is more your style? Excellent. Dinner is coming. Enjoy.
By: spam_vigilante
Monday, Mar 25th 2019 (1:21pm)
If you like your chow with a morbid slant - and honestly, who doesn't - the Homicidal Homemaker is the cooking site for you. Thick with videos and recipes for stuff like They Live sugar cookies and edible entrails!
By: dave
Friday, Mar 22nd 2019 (12:00am)
Alton Brown joins Adam Savage and Jamie Hyneman to cook up that great Italian baked pasta dish in a kitchen appliance that is not normally used for cooking.
By: spam_vigilante
Wednesday, Mar 20th 2019 (2:54am)
Tuesday

  • Human Rights Day

Dec 10, 2019
Mystery Link
click at your own risk
?????????????????
Survey Says

Best boring grownup cereal?


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