Forums: Cooking

I developed this recipe in 2002 while reading a book about the life of Jesus in the context of Nazareth two millennia ago. The author mentioned foods and spices that would have been available in that place and time and I was inspired to experiment with ingredients as authentic as possible -- this recipe is the result.

THE French have elevated it to an art form, and even the British have got better at it - but chimps can't cook at all. According to one controversial evolutionary theory, early humans developed a taste for cooked food around 2 million years ago, and this set in motion a series of changes that made us utterly different from any other animal. Now the proponents of the cooked-food hypothesis are presenting fresh evidence in support of the idea - and it all comes down to how you chew. The theory, championed by Richard Wrangham at Harvard University, has divided palaeoanthropologists....

Being part Irish, I love bread, and was happy to find a recipe for Irish brown bread... Despite my best efforts, my new cookbook got shelved until just recently, when I finally made sure I had all the needed ingredients to make the Irish brown bread. The slightly sweet, part whole wheat, part oatmeal bread is delicious with a little butter and/or preserves (or underneath a little meat and gravy).

Montmorenci, IN (PRWEB) May 24, 2010 -- Not many new charities start life with experience and a proven track record and no logo, but Cooking with the Troops Inc. has done just that. Today sees the launch of a nationwide logo contest for a charity that has grown out of a program at Soldiers' Angels, Cooking with the Wounded, and out of barbecues done for the last several years at Walter Reed by "Concrete" Bob Miller. By combining these two efforts, and bringing in a strong commitment to culinary education and careers, the charity aims to support U.S. and Allied...

Almost Sugar-Free Dessert 1 pound silken tofu 15 oz. carton of ricotta cheese 12 oz. semi-sweet chocolate chips 8 oz. unsweetened baking chocolate squares 3 T. agave nectar 1 splash of vanilla extract Over very low heat, melt chocolate chips and baking chocolate. With mixer, blend silken tofu, ricotta cheese, agave nectar, and vanilla. Add the melted chocolate, and mix well. Chill.

Making breakfast couldn’t get any more manly: I’ve discovered a new way of cooking bacon. All you need is: bacon, tin foil, some string, and.. oh whats it called?… oh yeah, an old worn out 7.62mm machinegun that is about to be discarded, and about 200 rounds of ammunition. 1) You start by wrapping the barrel in tin foil. Then you wrap bacon around it, and tie it down with some string. 2) you then wrap some more tin foil around it, and once again tie it down with string. 3) It is now ready to be inserted into the...

New York’s restaurants could be banned from adding salt to food as part of the city’s latest health crackdown. Politicians are voting on a bill that, if passed, would see restaurateurs fined $1,000 (£660) each time they were caught adding the condiment to food. But the measure, which is designed to reduce blood pressure, has had the opposite effect among angry chefs who say that without salt customers would stay at home.

Rome, Italy (CNN) -- Italy's state-owned television broadcaster has dropped a popular chef for sharing a recipe with viewers to cook cat. Beppe Bigazzi told CNN that while he would miss collaborating with the RAI-Uno TV network, he would not apologize for his comments because they reflected historical facts, not just his opinion. He blamed the furor on animal rights activists saying "It's their problem, not mine!"

It is the secret to making anything taste fantastic, so much so it is known as the 'fifth taste'. And pretty soon you will be able to add it to absolute everything as tubes of the wonder stuff go on sale in 197 branches of Waitrose for £2.99 ($4.00) a tube.

Part of Julia Child’s charm is that she nonchalantly became her own authority. One of my favorite quotes is her description of her “brand-new, super-duper” Chocolate Mousse Dessert Cake: “And here it is: Le Gâteau Victoire au Chocolat, Mousseline! One of the great chocolate cakes of all time, according to me.” Not, “in my opinion,” but “according to me.” Who says that? A master citing herself, that’s who. She restates this notion of self-authority in the same television segment, a guide to an intimate tableside cooking of Steak Diane: “So, as I said at the beginning before we started cooking,...