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Hello Everybody,
What do you think? Is it important to you serve well displayed food platters.
Are you interested in learning a safe method to learn knife skills like the professionals?
Happy Garnishing
John Gargone…
Posted by John Gargone on June 7th, 2009 at 12:38pm — No Comments
Posted by katie voreadis on April 20th, 2009 at 11:21pm — No Comments
Pork Cutlet Supreme
Posted by Robert Hebron on April 15th, 2009 at 9:45am — No Comments
Posted by katie voreadis on April 5th, 2009 at 9:43pm — No Comments
I've been searching and experimenting for dishes to serve at a seafood party I'm having this weekend, much to my boyfriend's delight. I made a few things that were good, but then I stumbled upon this recipe from Red Lobster, and we fell IN LOVE with it.
You can get more Red Lobster recipes here, I'm not sure if it's what they sell in their restaurants or just what their chefs have come up with for the at home cook, but YUM! I will definitely be trying more from them!
http://www…
Posted by Liv on February 27th, 2009 at 7:35am — No Comments
You can get a diet drug available over the counter or ask your doctor for a prescription. The doctor isn't going to give you a diet drug unless he believes your weight is a serious health risk though. The reason for this is that any prescription diet drug has health risks of its own. For example, the diet drug Phentermine puts a lot of strain on the heart, and this is dangerous for anyone who is already over…
Posted by Jeremy Happe on January 25th, 2009 at 4:01am — No Comments
Weight loss supplements have been around for a relatively short period of time, the earliest going back to the 1930s. None the less there has been enough research done on the most popular weight loss supplements to prove them either ineffective or unsafe or both. While there are thermogenic and fat blocking weight loss supplements the most effective weight loss supplement i…
Posted by Jeremy Happe on January 23rd, 2009 at 3:30am — No Comments
Posted by katie voreadis on December 29th, 2008 at 11:26pm — No Comments
I occasionally send pictures and videos to my friends. I want to know what most people use. I have used Otengo in the past and it is very easy to use and quick.
Posted by Tina on November 28th, 2008 at 12:40am — No Comments
Should have published this blog earlier!!!!!!!!
Found the video, wanted to give you the recipe.
Mediterranean Grilled Chicken Salad with Pita.
Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.
…
Posted by Wally "Everydayguy" Cannon on November 23rd, 2008 at 2:38am — 1 Comment
Hi everyone,
Savory Tv has started a new food blog list, Tasty Bloggers. If you are interested in joining please visit the site to find out how!
Have a wonderful holiday,
Heidi
Posted by Heidi on November 11th, 2008 at 10:40pm — No Comments
Autumn has arrived in full swing and we find ourselves betraying our favorite summer foods like a wicked adulteress. We’ve been ditching salads, ignoring the barbecue, and even walking away from one of our best friends, sushi. Instead, our fickle appetites have found a new love, warm and hearty comfort foods. This week our new love is soup, and today, we have a crush on French onion soup.
Made of beef broth, onions, croutons, and cheese, this ancient soup has enjoyed a rebirth beginnin…
Posted by Heidi on October 28th, 2008 at 11:14pm — No Comments
A frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.
It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during t…
Posted by Heidi on October 12th, 2008 at 11:27am — No Comments
The one fruit that New Zealand is known for is a fuzzy strange alien
like fruit that once opened becomes a kaleidoscope of emerald green.
There are two main varieties of Kiwi fruit, Hayward and gold.
Gold
Kiwifruit have a smooth, bronze skin, a pointed cap at one end and
distinctive golden yellow flesh with a less tart and more tropical
flavor than green kiwifruit. It has…
Posted by Wine and Food tube on July 16th, 2008 at 8:07pm — No Comments
I read this article today and thought I'd share. Enjoy.
Posted by Wine and Food tube on July 15th, 2008 at 6:49pm — 1 Comment
Hi, everyone I am having a contest on my food blog, the deadline is April 30th.
5 people will be chosen at random to receive The Sweet Melissa Baking Book.
Please see this post for more info:
Contest
Posted by Amber on April 25th, 2008 at 4:39pm — No Comments
Event : THAIFEX-World of Food Asia 2008
Duration : Trade: 21 – 23 May 2008 (10.00 – 18.00 hrs)
Public: 24 – 25 May 2008 (10.00 – 20.00 hrs.)
Venue : IMPACT Exhibition Center, Muang Thong Thani
(Challenger 2-3: 40,000 sqm.)
Organized by : Depart…
Posted by Thaifex08 on April 15th, 2008 at 4:20am — No Comments
"This book showcases why Chef Morimoto is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich ,…
Posted by Amber on April 14th, 2008 at 6:25pm — No Comments
Please visit the Sacramento Bee's Food & Wine webpages.
Posted by The Sacramento Bee on April 4th, 2008 at 3:31pm — No Comments
Hi to all the people in this happy community ,I am in this community for about 4 months,I love cooking for family and friends,creating special dishes using my imagination,but I am still in search for even more special dishes from people around the world,I need to thank Tommy for…
Posted by katie voreadis on March 16th, 2008 at 2:33pm — 1 Comment
Hey everyone!
I'm new here and am not that great at cooking. Obviously I can learn a lot here. In fact, this post is making me hungry.
See ya later
Posted by Rob on March 4th, 2008 at 3:07pm — 2 Comments
Traditional American cooking is rooted in the cultures of its earliest inhabitants and immigrants, and the abundance of the land itself. The Early American Cookbook, by Dr. Kristie Lynn and Robert W. Pelton (Publisher - William H. McCauley), presents a nice blend of these cultures and the practicalities of living in a large, diverse country.
The history, personalities, techology and art of cooking are all covered throughout this book; cool stories about ealry Americans and…
Posted by Matt on January 19th, 2008 at 5:37pm — No Comments
I've been writing about independent chocolatiers across the world on my blog chocolatetrekker for about a year. Some of mine are below. What are yours?
I an real happy to have found a place where I can express my cooking fantasies, I am cooking for as long I am married,that is 40 years,but I started to create my own recipes since I became a vegetarian and started to read books for eating healthy,books on how to mix the foods and what foods our stomach absorbs first than others ,so we don`t create toxines in our system that becomes fat,I have learnt to eat when hungry,and since we built our house in thecountry,I grow my own vegetables,and…
Posted by katie voreadis on January 13th, 2008 at 6:40pm — No Comments
In a land dominated by big brand candy corporations what a pleasure it was to come across a collection of outstanding chocolates from Mary's Chocolatier in Japan. We tasted Mary's Fancy Chocolate collection which was given to us by a friend who just returned from a vacation in Japan. This is a collection of 13 delicious chocolates, each with its own unique look and flavors.
…
Posted by Matt on January 9th, 2008 at 8:58pm — No Comments
good morning,today as I was reading my newspaper,I found this << active cooks>> site on the internet. I found it very interesting,since cooking is very important to me.
So I decided to become a member,meet people with the same interests,exchange ideas
on cooking and other things,all kinds of things,because I like to learn,on whatever subject.I am not ready now to do more with my page,but I will continue later on in the day.I would like to get in touch with who ever w…
Posted by katie voreadis on January 9th, 2008 at 12:55pm — 2 Comments
hello to all ! i am new here and really hope to improve my cooking skills. i was wondering if anyone had any recipes that are easy to make. also does anyone have or know of any diabetic cooking recipes
Posted by michelle on December 19th, 2007 at 9:46am — 3 Comments
Puzzled about how to get your favorite recipe onto store shelves?
Then ask your library for, or by, "From Kitchen to Market - Selling Your Gourmet Food Specialty.
It's got it all - pricing, packaging, labeling, distribution, promotion, use of brokers, etc.
And the author, me, answers questions and runs a discussion forum at www.specialtyfoodresource.com for free.
Posted by s. hall on December 16th, 2007 at 7:56am — No Comments
Posted by Matt on December 2nd, 2007 at 5:32pm — No Comments
Last week I had the pleasure of visiting Reading Terminal, one of the country's oldest covered markets. Stand after stand of amazing handcrafted foods - chocolates, meats, baked goods, spices, prepared ethnic dishes, seafood, produce, ice cream, gelato, custard, diner food and much more - awaits the visitor and tempts the palate.
Started in 1893 the market has served downtown Philadelphia residents, workers and visito…
Posted by Matt on November 27th, 2007 at 6:00am — No Comments
I hoped everyone's Thanksgiving Dinner went well. Mine was fantastic, spent the day with all my family. We had TONS of fun and TONS of food (ham, turkey, stuffing, macaroni salad, garden salad, corn, steam turkey veggies, balsamic bacon scallops, vegetable & beef stew, mashed potatoes, pumpkin pie, chocolate pie, ice cream cake, chocolate cake). Of course we had tons of left overs the next day.
My balsamic scallops wrapped in bacon was a hit! That was the only dish that had no left…
Posted by Activecooks.com on November 26th, 2007 at 9:24pm — No Comments
Well, 18 hours later, and Im back in Texas.... Had a great trip to Oklahoma, but the traffic south of Dallas coming home was killer. It took 2.5 hours from Dallas to Hillsboro...Oh my... After cooking Thanksgiving here at the Language Institute on Monday, and having leftovers on Tuesday (Shhhh) Peachy, can you believe it I had no help, only to get the food on the table.... I LOVE A CHALLENGE !!!! I was beat by the time I got to Oklahoma on Wednesday morning at 5am... When I got home to Oklahoma…
Posted by Jamie on November 25th, 2007 at 11:37pm — No Comments
With so many artists in the market now creating unique and delicious chocolates there is a strong tendancy to come up with long fancy names. At Michael Mischer Chocolates it was nice to see simple names given to their complex treats. Overall, these chocolates look smooth and beautiful. The ganaches tend to be on the syrupy side and outshine the chocolate itself. We tried four:…
Posted by Matt on November 25th, 2007 at 6:00pm — No Comments
I just wanted to wish everyone a happy and safe holiday this year. I hope you have a wonderful time with your loved ones this holiday season whether you're at home by the fireplace or sitting on a beach house in Tahiti.
I also wanted to extend my gratitude to our members and visitors (you should be signing up!) for their support in growing our cooking community. We hope Activecooks will continue to receive your support as we grow.
If anyone has any questions, comments, issues,…
Posted by Activecooks.com on November 20th, 2007 at 7:15am — No Comments
Hey all my Active Cooks,
I hope everyone is starting to prepare for their fabulous Thanksgiving dinner in 3 days!
I will be contributing appetizers this year. I'm looking to make seared scallops with rosemary, wrapped in bacon and drizzled on reduced balsamic vinaigrette. The bacon will give the scallops some nice flavoring, the balsamic vinaigrette should give it that sweet tangy kick.
Will let you know how it goes Saturday.
Tommy
Posted by Activecooks.com on November 18th, 2007 at 10:36pm — No Comments
Finally, this electronically challenged cook found out how to get back in this blog....LOL... So, tomorrow is Thanksgiving dinner here on campus..I am only cooking for 40 or 50...numbers are never sure here.... I may just over do it so that we can have left overs...Turkey sandwiches etc..... on Tuesday, so that I can get headed out on my 15 hour trip home, for my Thanksgiving.....The Menu is....... 3 turkeys, 22 pounds each, Dressing, mines not stuffing, don't like it in the bird.... green bean…
Posted by Jamie on November 18th, 2007 at 7:06am — 2 Comments
Ok have to let you know that I have never blogged before. I have been looking for a place to blog, but didnt know where to start??? So this is great.....
I am cooking at King's Way Language and Missions Training Center... Today we had "Sloppy BBQ Joes, mashed potatoes and Ranch Beans" It was chapel day so had to be something simple.... I almost messed up...I was going to make the "everything" chocolate chip cookies for dessert, then decided not to. Well, I didn't plug my brain into thi…
Posted by Jamie on November 14th, 2007 at 2:01pm — 2 Comments
Chocolate is everywhere. I usually make it a point to find interesting chocolates while travelling. But you can also stay in touch with the world of chocolate from the comfort of your chair, as well. Three particular blogs are worth checking out:
The Republic of Chocolate has a lot of content and a huge blogroll. It has something for everyone. Most posts are in Spanish and English. Latest posts cover the 200…
Posted by Matt on November 14th, 2007 at 7:38am — 2 Comments
Hello fellow Activecooks enthusiasts! Please check out my blog on chocolate and travel. Chocolate is everywhere and we want to share our experiences with you...and hear about yours.
Visit www.chocolatetrekker.com today.
Posted by Matt on November 8th, 2007 at 7:53am — 2 Comments
Snooks Chocolate Factory, located on a busy corner in historic old town Folsom just outside Sacramento, is turning out high quality goodies and is a must-see for travelers passing through.
We purchased four different chocolates yesterday. Our favorite was the Milk Chocolate Honeycomb. While the smooth milk chocolate covering is nice the real star of this show is the super-lite honeycomb that is toa…
Posted by Matt on October 28th, 2007 at 6:00pm — No Comments
Right up front we have to tell you these chocolates are sugar free. There. Are you over it yet? Good, because these were pretty good for being sugar free! The Dark Chocolate Pecan Turtle and the Hazelnut Truffle are only two items in an old-fashioned general store chock full of candies, ice cream and fun gifts.
T…
Posted by Matt on October 17th, 2007 at 6:30pm — No Comments
A nice find at Portland's Saturday Market, the "Wild Delights" chocolate collection is a $5 bag of goodies from Wild Sweets Chocolate Factory. With no website and no public address you need to find and buy from these folks at the Market.
…
Posted by Matt on October 12th, 2007 at 6:30pm — No Comments
The Original Hawaiian Chocolate Factory is the only company in the U.S. to produce chocolate soup to nuts. They grow the cocoa beans, process them and make and distribute a variety of
chocolate products. The Dark Chocolate Plumerias are small flower-shaped discs. Our good friend just returned from a week on the Big Island and gave us a box.
…
Posted by Matt on September 3rd, 2007 at 6:30pm — No Comments
With a name like this it's bound to attract attention. Happy Balls are made by the Old Louisville Candy Company in, you guessed it, Louisville, Kentucky. We picked these up while playing tourist last week.
Each ball-shaped candy is handmade b…
Posted by Matt on September 2nd, 2007 at 6:30pm — No Comments
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